- All have
- Product management
- News
- Introduction led
- Corporate store
- FAQ
- Enterprise Video
- Enterprise map
freeze-dried strawberries
Key words:
Color enhancement steps for freeze-dried strawberries
How to prevent color fading and fading during the outbound and packaging stages? Answer: After freeze-drying, it should be packaged as soon as possible. Slowly fill dry air or nitrogen to restore normal pressure before leaving the warehouse to avoid moisture absorption. The packaging environment should be kept at low temperature and humidity, and the relative humidity should be controlled at 30% to 40%. Using aluminum foil composite bags, vacuum packaging, or nitrogen filled packaging, the lower the residual oxygen content, the better. It is recommended to control it below 1% to 3%. Finished products should be stored in a dark, sealed, and moisture-proof manner to prevent further degradation of anthocyanins caused by light exposure.
The nutritional value of freeze-dried strawberries
Vacuum freeze-drying technology is carried out in a low-temperature, vacuum environment, where water directly sublimates from solid to gas, effectively avoiding the damage of nutrients by high temperatures. This process can effectively preserve over 90% of vitamin C, anthocyanins, polyphenolic antioxidants
Can freeze-dried strawberries be soaked in water or juiced directly?
Freeze dried strawberries are very suitable for soaking in water or making fruit juice. Due to the freeze-drying process retaining the original flavor and nutrition of strawberries, and their porous sponge like interior with strong water absorption, they perform well in both scenarios. 1. Freeze dried strawberries soaked in water
What is the difference between freeze-dried strawberries and frozen strawberries
Although freeze-dried strawberries and frozen strawberries have similar names, they have essential differences in processing technology, taste and texture, storage methods, and nutritional characteristics. 1. Different processing techniques Frozen strawberries: The process is relatively simple, usually by washing freshly picked strawberries and rapidly freezing them in a low temperature environment of -18 ℃ to -35 ℃. This process retains the moisture inside the strawberry, but turns it into ice crystals.
Latest Products
GUANFENG, your customization experts!
GUANFENG FOOD MACHINERY - leading supplier of integrated food processing solutions
Copyright© 2024 ZHEJIANG GUANFENG FOOD MACHINERY CO.,LTD.