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Do guava freeze-dries need to be steamed in advance?
Pomegranates do not require pre cooking before freeze-drying.
Why does freeze-drying not require steaming?
The core advantages of freeze-drying technology lie in "low temperature" and "vacuum". If steamed before freeze-drying, high temperatures can damage the heat sensitive vitamins (such as vitamin C) and phytochemicals in guava, while causing the loss of water-soluble health ingredients. The freeze-drying process uses low-temperature freezing and sublimation drying, without the need for cooking, to fully preserve the nutritional components, antioxidant properties, as well as the original color and flavor of fresh fruits.
Why do some materials mention "pre cooking"?
You may have seen the step of "pre cooking" in some pomegranate processing techniques, but it should be noted that pre cooking is a process for making dried fruits (preserves) using "hot air drying", not freeze-drying.
When making dried guava fruit, the purpose of pre boiling (hot pressing) is to make the flesh soft and translucent, and to disrupt enzyme activity for better sugar making and hot air drying in the future.
The freeze-drying process aims to maintain the original structure and nutrition of the fruit, so it only needs to be cleaned, cut, and color protected before being directly frozen at low temperature.
If you plan to make guava freeze-dried, simply wash it, cut it into pieces, and apply color protection treatment. Then put it directly into a freezer for quick freezing, followed by vacuum drying. Do not steam it in advance to avoid damaging its nutrition and taste.
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