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Freeze dried strawberries, also known as strawberry crispy, have a crispy taste. They are made by a special device that allows fresh strawberries to be dehydrated and dried under vacuum and low temperature. This type of special equipment is the freeze-drying machine equipment, fully named vacuum freeze-drying machine.

Traditional strawberry drying methods usually involve preserved fruits, air drying, and drying. In fact, this method has low production costs, but the outflow of nutrients is large, the product is wrinkled, deformed, and discolored, and the added value is low. In the environment of revitalizing rural areas and vigorously promoting rural economy in China, traditional processing techniques are not beneficial and promote the development trend of deep processing of agricultural products in China.

The freeze-drying technology is different from traditional high-temperature drying technology. The function of freeze-drying strawberries is to freeze and clean fresh food water in a low temperature and low voltage environment, and then under vacuum conditions, the frozen and clean water is transformed into a vapor state (solid → vapor state) to be lifted out, thereby obtaining freeze-dried strawberries.

Vegetable and fruit freeze-drying technology, food freeze-drying machine production and processing, strawberry crispy freeze-drying production process: selecting fresh strawberries → cleaning, removing stems → controlling drying → cutting into pieces (can also be whole fruit freeze-drying, but for a longer time) → placing and weighing → pre freezing → vacuum freeze-drying (freeze-drying) → outer packaging.

Key points for practical operation of freeze-dried strawberries:

1. Material selection

Select fresh, perfect, stain free, and non spoiled strawberries, remove the stems and leaves, wash them in water 2-3 times, then control drying, and use cutting equipment to cut each strawberry into 4 pieces (each piece is approximately 0.6-0.8cm thick).

2. Pre freezing

Perform ultra-low temperature freezing cleaning on the installed strawberry slices, with a temperature within -35 ℃ and a freezing time of generally 2 hours, so that the core temperature of the material is below the eutectic point. The solution and water are both in a frozen state, which is called eutectic, and the freezing temperature is called eutectic point

3. Vacuum sublimation drying

Quickly transfer the frozen and cleaned strawberries from the quick freezing cold storage to the drying chamber of the food freeze-drying machine for vacuum drying; According to the freeze-drying experimental research on strawberries, it was found that the eutectic point of strawberries is -13-14 ℃, and the thickness of strawberry freeze-drying is 6-8mm

4. Outer packaging

After freeze-drying is completed, the product quality is inspected, and the outer packaging is carried out by vacuuming according to the packaging specifications.

Strawberries are rich and colorful in nutrients, known as the "fruit queen" and are rich in various nutrients. But fresh strawberries are not easy to store, and traditional drying methods can easily cause the loss of nutrients in strawberries. However, with the rapid development of freeze-drying machine technology, the use of freeze-dried strawberries and other fruits to produce crispy fruits and vegetables has effectively solved the above problems.

Strawberries can be dried in two forms: drying treatment and freeze-drying. The basic principle of drying treatment is to raise the temperature to allow the moisture in the raw materials to evaporate. The drying treatment is relatively immediate and simple compared to freeze-drying, but high-temperature drying of strawberries is very prone to wrinkling, deformation, discoloration, and severe loss of nutrients.