The strawberry pulp is juicy and delicious, and has high nutritional value. It is rich in vitamins and pectin, folic acid, anthocyanin and other substances, and is known as the "Queen of Fruits". April and May are the harvest season of strawberries, but strawberries are not easy to preserve. How can you eat fresh strawberries that are rich in nutrients and without preservatives all year round? Next, let's take a look at the freeze-drying technology of freeze-dried strawberries and retain the "body and soul" of strawberries.
Freeze-drying is not a dry strawberry frozen in winter, but the strawberry is quickly frozen and dehydrated in a vacuum ice state, so as to keep the color, aroma, taste, shape and nutritional content of the strawberry as much as possible, and it can be stored for one year without any preservatives, lightweight and easy to carry.
Freeze-drying technology, the full name is "vacuum freeze-drying technology". Its mechanism is to first freeze the material to be dried below the eutectic point (the temperature at which the moisture in the material is completely frozen into ice crystals), so that the moisture in the material becomes solid ice, and then in a suitable vacuum environment, by heating The ice is directly sublimated to water vapor to obtain a dry product.
Fresh strawberries are quickly frozen (as low as -40°C) immediately after being picked, and then the ice-like ingredients are directly sublimated into a gaseous state by vacuum dehydration technology, and the nutrients of the fruit itself are also left in the ice shelf during freezing. So the volume does not change after drying. This can make the fruit "beautiful and nutritious", retain the original color, aroma, taste and shape, and at the same time, keep more than 95% of the nutrients. The dehydration rate of the freeze-dried fruit is over 95%, and it can be stored at room temperature for one year or longer without any preservatives. When you enjoy a bag of 20 grams of freeze-dried strawberries, you have actually supplemented the nutrients equivalent to ten times its weight of fresh fruit. Under normal circumstances, 500 grams of fresh fruit can make 50 grams of freeze-dried products.
In the 1960s, the United States used freeze-dried food as space food for astronauts. It is very difficult to eat and drink in space without gravity. Cut open and eat fresh fruit, which can be fatal. The juice floats in the air, which can easily "smear people's faces" or damage the instrument in severe cases. The birth of freeze-drying technology has fundamentally solved the problems of food preservation and nutrition for astronauts, so freeze-drying technology is also called "space food technology".
The freeze-dried solid material of the dry frozen strawberry has a porous structure, which maintains the volume when it is frozen, and is easily dissolved and restored by adding water. Soaking in warm water for one minute can restore more than 80% of the freshness of the food, which not only perfectly retains the appearance, but also retains most of the nutrients and flavors. In food processing, the perfect preservation of "body" and "soul" is fully reflected in freeze-drying technology.