Do you think it s feasible to replace fresh vegetables with dehydrated vegetables?

Dehydrated vegetables do not deprive vegetables of macronutrients. In the process of making dehydrated vegetables, almost all the water in the vegetables is removed, and the rich vitamins and chlorophyll in them do not cause serious damage, not only preserving 98% of the nutrients, but also maintaining the taste of the vegetables. Originally invented in NASA's Apollo program, this technology is well established to provide astronauts with enough vegetables in the universe to ensure the intake of the elements the body needs.

So dehydrated vegetables contain similar nutrients to ordinary vegetables, so will eating them regularly affect the body? The answer is yes. The truth that things must be reversed must not be unfamiliar.

Dehydration techniques are well established to preserve nutrients as much as possible, but as water is lost, some nutrients can also flow. Eating dehydrated vegetables regularly cannot replenish the elements needed by the human body in a timely and effective manner, so it is not recommended to eat them occasionally, but it is not recommended to eat them for a long time. Rabbits can eat dehydrated vegetables.

Rabbits have a very weak gastrointestinal digestion when they are young, so try to eat dehydrated vegetables, baby rabbit grains, and hay Adult rabbits can eat dehydrated vegetables, and they can also eat fresh vegetables and fruits, but wipe the moisture on the surface after washing the vegetables and fruits. Otherwise, there may be a soft toilet, diarrhea, etc. Secondly, giving rabbits dehydrated vegetables can supplement vitamins, minerals, and fiber, and increase the rabbit's appetite.

The raw materials in the production of dehydrated vegetables are different and the requirements for products are different, so the equipment selected on different dehydrated vegetable production lines is not exactly the same. However, the development of production scale and processing technology is slow, and the traditional technology has been adhered to, with low production efficiency, poor environmental sanitation conditions, high energy consumption, and large labor, which cannot meet the production demand. Due to the low grade of products, the international market is not the best, the economic benefits of production enterprises have declined, and there is a great difference compared with foreign advanced production technology.

Through the continuous efforts of China's technical personnel, the introduction of dehydration technology and domestic integration from abroad has reduced the occurrence of this gap, which has been well received by consumers and has met the needs of domestic dehydration production to a certain extent.

There are a little more dehydrated vegetables than fresh vegetables. For example, the vegetables made by the freeze-drying process cannot maintain the color and aroma of the vegetables, which greatly preserves the vitamins, proteins and other nutrients of the vegetables, and can be stored, transported and sold at room temperature for a long time after the packaging is overstocked. This vegetable has a water content of only 5%, so it is light in weight and weight, which can reduce operating costs.

In the process of dehydrated vegetable processing, a centrifugal dehydrator is first used to remove sludge and other debris attached to the surface of fresh vegetables, and then a dryer is used to achieve a certain degree of dryness, reducing the volume of vegetables and making it easy to transport. The above advantages also determine the wide adaptation of dehydrated vegetables and facilitate adjustment**. Therefore, dehydrated vegetables have also become people's first choice for convenience and convenience.

I don't think it's feasible because dehydrated vegetables lose a lot of nutrients, so we still try to eat fresh vegetables.

It's okay to eat some dehydrated vegetables once in a while, but you can't use it instead of fresh vegetables, and use it every day to avoid vitamin and mineral deficiencies.

Personally, I feel that if dehydrated vegetables are only used for a while, then they can be used as a substitute for fresh vegetables. But in the long run, dehydrated vegetables are definitely not as good as fresh vegetables, because many of the nutrients in them will be lost, and the most important thing is that half of the meaning of these vegetables themselves disappears after not containing water.

Not feasible. Because the taste of dehydrated vegetables is far worse than that of fresh vegetables, I don't think it's feasible.

I don't think it's feasible because the nutrients such as potassium contained in fresh vegetables are easily absorbed by the body, and the effect of dehydrated vegetables is relatively weak.

Compared to fresh vegetables, dehydrated vegetables have a certain decrease in nutrition, but in the absence of fresh vegetables, dehydrated vegetables are a good choice for nutritional intake!

Dehydrated vegetables are a kind of dried vegetables made by manually adding vegetables to remove most of the water. This dehydrated vegetable tastes very delicious after being made, and it also retains the original nutrients of the vegetable, the most important thing is that the dehydrated vegetable is small in size, light in weight, and has a shelf life.

It is also relatively long, very convenient to transport, and dehydrated vegetables will automatically recover after contact with water. With these advantages, dehydrated vegetables have gradually become a very popular vegetable for the majority of residents.

As for how dehydrated vegetables are made, I can briefly talk to you here. First of all, we have to understand that not all vegetables can be made into dehydrated vegetables, some vegetables themselves belong to colloids, and some vegetables belong to water nutrients, such as tomatoes and cucumbers, the structure of this type of vegetables is inseparable from water, once dehydrated, it cannot maintain the form of vegetables, so this part of the vegetables can not be dehydrated.

When we have identified vegetables that can be dehydrated, we should carefully screen the vegetables before dehydrating them, and select fresh and healthy vegetables that are free of pests, and vegetables that are too ripe or not yet ripe are not suitable for selection. When we have selected the vegetables, we need to clean the vegetables and then put them in a cool place to dry, never expose them to the sun. After the vegetables are dried, we can cut different kinds of vegetables, and at this time, we have to cut different requirements according to the shape of different vegetables after dehydration.

After the vegetables are cut, we can blanch them at different temperatures and from time to time according to different types of vegetables. After that, we can cool the vegetables, so we can use a centrifuge after the vegetables have cooled down, so we can use a centrifuge to shorten the drying time.

Drain. Finally, we put the vegetables in different drying rooms according to the different characteristics, and use different temperatures and methods for drying. After drying, the dehydrated vegetables are ready.

Natural drying is the use of natural conditions to dehydrate vegetables.

The principle of hot air drying and dehydration technology is to vaporize and diffuse the moisture on the surface of vegetables into the air through drying hot air, increase the concentration of the surface contents of vegetables, form the osmotic pressure difference of connected inner cells, and make the moisture of the inner layer diffuse and flow to the outer layer, so that the water continues to vaporize.

Dehydrated vegetables can be divided into natural drying, hot air drying and dehydration according to their dehydration methods. The drained material is quickly frozen to convert the remaining water in the material into ice, and then under vacuum conditions, the water molecules are directly sublimated from solid to gaseous state, so as to complete dehydration.

First of all, we should wash these vegetables and expose them to the sun until there is any moisture, or put them in the microwave to roast.

Vegetables should be washed and dried, and finally they become a dried vegetable that is also very nutritious, which is a dehydrated vegetable.

Dehydrated vegetables is to reduce the water in vegetables, generally vacuum dehydration and indirect dehydration.

Blanch the green vegetables with hot water of 60 75 before processingChlorophyllIf the hydrolase enzyme is inactive, it retains its bright green color. When heating to reach the boiling point of chlorophyll, chlorophyll is easy to be oxidized, after blanching with 60 75 hot water, the oxygen in the wild tissues of vegetables can be excluded, even if it is treated at high temperature, due to the reduction of the chance of oxidation, it can still maintain its bright green color.

After blanching, a considerable amount of acid in the tissues of green vegetables can be reduced, and when treated at high temperature, the action of chlorophyll and acid can be reduced, so that it is not easy to form magnesium chlorophyll. In addition, at 60 75, chlorophyll hydrolase activity is strong, which can hydrolyze chlorophyll into stable green methyl ester chlorophyll acid.

Dehydrated vegetables processedProcess flowand methods

1. Raw material selection. Choose vegetable varieties with rich fleshy quality, and strictly select the best and the inferior before dehydration, and remove the parts with diseases and insects, rot and shriveled parts. In addition to melons to remove seeds, other types of vegetables can be rinsed with water, and then placed in a cool place to dry, but should not be exposed to the sun.

2. Cutting, blanching. The washed raw materials are cut into slices, shreds, strips and other shapes according to the requirements of the product. When pre-cooking, depending on the raw materials, it is easy to boil in boiling water, and it is not easy to boil in boiling water for a while, and the general blanching time is 2-4 minutes.

Leafy vegetables are best not blanched.

3. Cool and drain. Pre-cooked vegetables should be cooled immediately (usually with cold water) to allow them to quickly drop to room temperature. After cooling, a centrifuge can be used to shorten the drying time.

Throwing water, you can also use a simple manual method to drain, after the water is drained, you can spread it out and cool it a little, in order to prepare for the mold stove pan baking.

4. Drying. Different temperature, time, color and moisture content during drying should be determined according to different varieties.

Summary. Vegetables are an essential food in people's daily diet, providing a variety of vitamins and minerals that are essential for the human body. Most of the essential vitamin C and vitamin A come from vegetables.

In addition, there are a variety of health-effective ingredients in vegetables, such as carotenoids, dipropylene compounds, methyl sulfide compounds, etc. Although dehydrated vegetables are as high in fiber as fresh vegetables, dehydrated vegetables have almost no vitamin C, and they also cause the loss of other vitamins and minerals. So, dehydrated vegetables are not a substitute for fresh vegetables.

Is there a difference between the taste of dehydrated vegetables and fresh vegetables?

Vegetables are an essential food in people's daily diet, providing a variety of vitamins and minerals that are essential for the human body. Most of the essential vitamin C and vitamin A come from vegetables. In addition, there are a variety of health-effective ingredients in vegetables, such as carotenoids, dipropylene compounds, methyl sulfide compounds, etc.

Although dehydrated vegetables are as high in fiber as fresh vegetables, dehydrated vegetables have almost no vitamin C, and they also cause the loss of other vitamins and minerals. So, dehydrated vegetables are not a substitute for fresh vegetables.

There must be a difference in taste.

Summary. Dehydrated vegetables, also known as rehydrated vegetables, are a kind of dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. Although most of the ingredients of dehydrated vegetables have not changed, some unique ingredients and water in vegetables will be lost, and the aroma of vegetables will also become weaker, affecting the taste; Dehydrated vegetables will increase their cost and will be much more expensive than fresh vegetables.

The biggest difference between dehydrated vegetables and fresh vegetables is the amount of water in the vegetables, while the original color and nutrients of the vegetables remain basically unchanged.

Is there a difference between the taste of dehydrated vegetables and fresh vegetables?

Dehydrated vegetables, also known as rehydrated vegetables, are a kind of dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. Although most of the ingredients of dehydrated vegetables have not changed, some unique ingredients and water in vegetables will be lost, and the aroma of vegetables will also become weaker, affecting the taste; Dehydrated vegetables will increase their cost and will be much more expensive than fresh vegetables. The biggest difference between dehydrated vegetables and fresh vegetables is the amount of water in the vegetables, while the original color and nutrients of the vegetables remain basically unchanged.

It's basically the difference in taste.

I've eaten canned vegetables, and the vegetable bags in instant noodles know it, the common ones are carrots, Chinese cabbage, and chives, all of which are dry, right, but the color is still that color, but the water is gone. . . If you want to ask how to do it, this will have to use a variety of machines to deal with it, first of all, you have to clean, the washing machine of various dishes is different, and then it is cut, some are sliced, some are shredded, and some are diced. Then down is dehydration, some have to sort, the leaves are leaves, the stalks are the stems, and the dust is removed, the stone is removed, that is, the things are passed through a machine called the electrostatic motor, and the heavy things are left, a bit like 'if you want to pass from here, leave to buy road money' meaning...

It's all what and what, it's really messy, and then, you know, the packaging,。。 Eat...

The main thing is to be able to eat vegetables in the wild or when it is inconvenient, to obtain the nutrition of vegetables, and to provide convenience.