Apple Freeze Dried
Apple flesh is thin and crisp, juicy, fragrant, sweet and sour, rich in nutrition, and has the effects of relieving heat and clearing fire, promoting body fluid and quenching thirst, diuretic and antidiarrheal. Because apples have high water content, are rich in nutrients and are susceptible to mechanical damage and microbial infection, which will affect their commodity value and processing quality, the use of freeze-drying technology to process apples can minimize nutrient loss and tissue damage, which is extremely Keep the original color, fragrance, taste and shape of apples to the greatest extent, and it is convenient for transportation and storage.
The apple freeze-drying technology is to freeze the fresh apples at a low temperature through a food freeze-dryer after being processed, and then directly sublimate the ice into water vapor under vacuum conditions and drain it away, so as to remove the moisture in the material and dry the material. high technology
Compared with the usual heat drying technology, it has many significant advantages: after drying, the volume and shape of freeze-dried apple slices basically remain unchanged, the material is in the form of a sponge, and there is no drying shrinkage; when dried under vacuum and low temperature, easily oxidizable substances in apples are obtained. protection, and the loss of volatile components and heat-denatured nutrients is small, which can maintain the original properties of apples to the greatest extent; after freeze-drying, the product has low water content, light weight, and long shelf life. It is packaged in vacuum seal and can be stored at room temperature. It is very convenient to store and transport.
The technological process of freeze-dried apple slices: cleaning→peeling, core removal→cutting into pieces, color protection→vacuum freeze-drying (pre-freezing-sublimation drying-analysis drying)→packaging.
The main production process is to pretreat the apples, clean them, remove the core, cut into pieces, and put them into vitamin C or tea polyphenols and other antioxidant solutions to protect the color while cutting, so as to prevent the fruit pieces from browning due to oxidation. Then put the sliced apple slices on a plate, insert the temperature probe into the center of the fruit slices, put them into the freeze-drying chamber of the food vacuum freeze dryer for pre-vacuum freeze-drying, and obtain freeze-dried apple slices, which can be sealed and packaged.
