Are freeze dried fruits nutritious and how are freeze dried fruits made?

Freeze-dried fruits are nutritious. Freeze-dried fruit is different from ordinary dried fruit made by sun exposure, it is in a low temperature environment to extract the water in the fruit, this operation has little loss of some volatile components in the fruit, can well retain the nutrients in the original fresh fruit, and in the freeze-drying process, the growth of microorganisms and the role of enzymes can not be carried out, freeze-dried fruit can also maintain the original shape of fresh fruit, compared with ordinary dried fruit, whether it is in the loss of nutrients, taste and texture, appearance and other aspects are better.

Advantages of freeze drying:

1. Freeze-drying is carried out at low temperatures, so it is particularly suitable for many heat-sensitive substances. Such as loss of biological vitality.

2. When drying at low temperature, some volatile components in the substance are lost very little, and the original nutrients are maintained.

3. In the freeze-drying process, the growth of microorganisms and the action of enzymes cannot be carried out, so the original shape can be maintained.

Fourth, because the drying is carried out in the frozen state, the volume is almost unchanged, the original structure is maintained, and the concentration phenomenon will not occur.

5. The dried substance is loose and porous, spongy, and dissolves quickly and completely after adding water, and returns to its original shape almost immediately.

6. Since the drying is carried out under vacuum, there is very little oxygen, so some substances that are easy to oxidize are protected.

7. Drying can remove more than 95 99 water, so that the dried product can be stored for a long time without deterioration.

If you freeze-dried fruits, the nutrition is not as nutritious as fresh fruits, so you generally choose fresh fruits.

1. Prepare the container, add warm water, and put in 1 teaspoon of salt to cool.

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2. Wash the apples, peel them, remove the cores, cut them into thin slices, and soak them in a thin layer of salted water <>

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3. Peel the mango with a thin knife and cut it into thin slices.

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4. Cut the fruit into round slices and wrap them neatly on a plate. 5135 degrees Fahrenheit, dry for about 12 hours, put in capsules and cryostore.

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Fifth, if the evening breeze is dry, relatively speaking, it can save a lot of electricity. Berry fruits take a long time to dry and vary depending on the fruit variety.

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6. Soak the apples in salted water and don't get black. The slightly salty apples are cut into round slices and have a good taste. Cryopreservation can make fruit slices more crunchy.

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7. Air-dried fruit is the best way to solve the problem of fruit flooding.

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1. Prepare the container, add warm boiled water, add a spoonful of fine salt and let it cool2. Clean, peel, core, slice and soak the apples in lightly salted water 3. Peel the mango with a thin skin knife, cut it open and slice it.

4. Stack the fruit slices neatly on the drying plate.

Air dry for about 12 hours.

6. Put it in a sealed bag and freeze it.

Note: 1. Use the evening time to air dry, which can save a lot of electricity 2. The air drying time of berry fruits will be longer, depending on the variety of the fruit 3. The apple is soaked in salt water to prevent it from turning black, and the apple slices with a little salty taste are very good 4. Cryopreservation can make the fruit slices more crisp 5. Air-dried fruits are the best way to solve the fruit flooding.

1. Raw materials: a number of fruits.

2. Wash the fruit to be used, prepare the container, add warm water, add a spoonful of fine salt and let it cool.

3. Peel, core and slice the fruit, and soak the cut fruit in lightly salted water.

4. After completion, carefully remove the fruit and put it neatly on the drying plate.

5. It needs to be air-dried for about 12 hours.

6. After the air drying is completed, put the fruit slices into a sealed bag and freeze them.

Choose fresh fruits with no rot and deterioration, normal color, moderate maturity, moderate softness and hardness, consistent size, sweet and sour taste as raw materials, peel and slice: all use stainless steel special knives to operate, the speed should be fast, to prevent raw materials from being exposed to air for a long time, slice thickness 3-5mm, plated: raw materials are evenly placed flat one by one when loaded, and are not stacked.

Due to the processing technology of dried fruits, some heat-resistant nutrients in fresh fruits, such as vitamin C and vitamin B1, are not heat-resistant

Some polyphenols.

There will also be some loss in the processing process.

Freeze-dried fruits are generally frozen first and then dried, which will affect the tissue structure of the fruit.

Cause damage. If freeze-dried fruit is drained, the taste will not be as good as that of fresh fruit, and the quality will be reduced. In addition, the cost of freeze-drying equipment is high, and the price will naturally be more expensive than the fresh fruits bought in the general market.

Properties of freeze-dried fruits:

1. Fresh: Seasonal fruits are dried and frozen immediately after picking, which prevents the loss of nutrients caused by long-term storage of fresh fruits and a variety of freight logistics, and is healthier than the inventory of fresh fruits in shopping malls and fruit supermarkets.

2. Excellent: Optimize the top fruit species in the world, select layer by layer and strictly supervise, many years of perfect frozen production technology, all the original factories must go through 489 entry-level inspections, and the quality can be seen clearly.

3. Appropriate: Prevent raw and cold food of fruits.

and the complex steps of cleaning up storage, which is beneficial for travel or gift-giving, even for patients, pregnant women or girls who are menstruating.

4. Pure crisp fresh fruit cereal bars are suitable for all ages.

5. Storage standard of pure crisp fresh fruit cereal bars: shading and sealing storage at room temperature.

Nutritious. Freeze-dried fruits are different from ordinary dried fruits made by sun exposure, it is to extract the water in the fruit in a low temperature environment, this operation has little loss of some volatile components in the fruit, and can well retain the nutrients in the original fresh fruit. <

Freeze-dried fruits are nutritious. Freeze-dried fruit is different from ordinary dried fruit made by sun exposure, it is in a low temperature environment to extract the water in the fruit, this operation has little loss of some volatile components in the fruit, can well retain the nutrients in the original fresh fruit, and in the freeze-drying process, the growth of microorganisms and the role of enzymes can not be carried out, freeze-dried fruit can also maintain the original shape of fresh fruit, compared with ordinary dried fruit, whether it is in the loss of nutrients, taste and texture, appearance and other aspects are better.

Nutritious, freeze-dried fruits are dehydrated using vacuum freeze-drying technology.

Vacuum freeze-drying technology, referred to as freeze-drying technology, is currently the most advanced drying technology. The moisture of the fresh fruit is sublimated under vacuum and low temperature and low pressure, and the fruit can retain its original nutrients well after freeze-drying.