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Chinese herbal freeze-dried powder
2026-04-29
Although the core process flow is similar to other food freeze-drying, apple freeze-drying is particularly critical in terms of color preservation and pretreatment: raw material pretreatment: cleaning, peeling, and removing cores: selecting fresh apples with moderate maturity (such as Fuji, Gala, etc.), cleaning, peeling, and removing cores. Slicing: Cut into circular or crescent shaped pieces with uniform thickness (usually 3-5mm). Color protection treatment (key step): Apples are prone to oxidation and browning. After slicing, it is necessary to immediately immerse it in a color protectant solution (commonly vitamin C solution, citric acid or calcium chloride solution) to prevent browning and maintain brittleness. Pre freezing: Place the processed apple slices in a freezer and reduce the temperature to -30 ° C to -40 ° C, allowing the moisture in the flesh to completely solidify into ice crystals. Vacuum sublimation drying: In a vacuum chamber, heat is provided through a heating plate (usually controlled at 40-60 ℃) to directly sublime ice crystals into water vapor. This process takes a long time (about 10-20 hours), depending on the slice thickness. Analysis of drying and packaging: further remove residual bound water to ensure that the final moisture content is below 5%. Due to the highly hygroscopic nature of freeze-dried apples, they must be quickly sealed and packaged in a low humidity environment (usually with nitrogen protection).
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