How to choose healthy fruit and vegetable crisp?

Usually there are two kinds of fruit and vegetable crisp: vacuum frying dehydration process and vacuum freeze-drying process.

From the process name can see the difference between the two! At present, most of the fruit and vegetable crisps on the market are deep-fried or freeze-dried at low temperatures. The overall nutritional value of freeze-dried fruits and vegetables is better than that of deep-fried fruits and vegetables (lower fat content and higher nutrient preservation).

What is vacuum frying dehydration process?

Vacuum low temperature frying is under the conditions of vacuum, the evaporation temperature of water in food is reduced, and it can be rapidly dehydrated in a short time, so as to realize the drying of food under low temperature (90 ° C). Vacuum frying is actually the drying and dehydration of food, but the oil is used as a heating medium, which is fundamentally different from the frying said in life.

What is vacuum freeze-drying process?

The principle is to freeze the water-containing material in advance below its eutectic point temperature, so that the internal water is completely frozen into ice, and then sublimate the ice directly into water vapor under vacuum conditions, and then condense the water vapor with the water trap of the vacuum system or the water vapor condenser of the refrigeration system, so as to obtain dry products. Freeze-drying technology is a new kind of drying and dewatering technology, which can obviously improve the quality and grade of dry products by combining vacuum technology and freezing technology.

How to pick out green and healthy fruit and vegetable crisp?

1. Look at the nutrition facts list and choose the chip product with the lowest fat gram weight as possible.

2. The crisp color of the fruit should be close to the primary color of the fruit, and the slice size should be moderate and uniform.

3. Choose less added plain fruit and vegetable crisps.

In addition, fruit and vegetable chips have "three constants" :

No reduction, no increase - nothing but water; It adds nothing but taste;

High nutrition, low fat - the use of international advanced technology to retain the nutrients and trace elements in fruits and vegetables;

Non-puffing and non-frying - the production process has no puffing process, and uses vacuum low-temperature oil bath dehydration technology to avoid the product frying process.