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Strawberry pulp is juicy, delicious, and nutritious, containing vitamins, folic acid tablets, proanthocyanidins, and other ingredients, known as the "fruit queen". April and May of each year are the seasons of abundant strawberry harvest, but strawberries are not easy to store. How can you taste fresh strawberries that contain nutrients and have no preservatives for a long time? Next, let's learn about the freeze-drying technology of freeze-dried strawberries.
Freeze drying is not a dry strawberry that is frozen out in winter, but rather a quick freezing and vacuum pumping of strawberries to maintain their color, aroma, taste, shape, and nutritional composition as much as possible. It can be stored for a year without any additives and is lightweight, making it easy to carry.
Freeze drying technology, also known as "vacuum pump freeze drying technology". Its principle is to first freeze and clean the necessary dry raw materials below the eutectic point (the temperature at which the water in the raw materials freezes into frost), allowing the water in the raw materials to turn into solid ice. Then, under a moderate vacuum, the ice can be directly lifted into water vapor by heating, resulting in a dry product.
What is the specific freeze-dried strawberry processing process? After fresh fruits are harvested, they are immediately frozen (as low as -40 ℃), and then the ice like ingredients are lifted into a vapor state according to the vacuum dehydration technology. The nutritional content of the fresh fruits is also kept in the frozen and cleaned ice shelf, so the volume will not change after drying. Doing so can make fresh fruits "beautiful as they were first seen, with full nutrients", retaining their original color, aroma, taste, and shape, while also allowing nutrients to be retained above 95%. By freeze-drying, the dehydration rate of fresh fruits can reach over 95%, and without any additives, they can be stored at room temperature for a year or longer.
If you enjoy a bag of 20 grams of freeze-dried strawberries, you have already added nutrients equivalent to ten times the weight of the fruit. In general, over 500 grams of fresh fruit can be made into over 50 grams of freeze-dried finished products.
In the 1960s, the United States used freeze-dried foods as space food for astronauts. It is difficult to eat and drink in outer space where there is no force. Cutting open fresh fruits to eat is likely to be a fatal thing. Fruit juice floats in the air, causing light to "burn one's face" and severely damaging instruments and equipment. The emergence of freeze-drying technology has effectively solved the problems of food refrigeration and nutrition for astronauts, hence freeze-drying technology is also known as "aerospace food processing technology".
The solid chemical substances of freeze-dried strawberries are porous materials that maintain their volume after freezing and cleaning, making them very easy to dissolve and reduce when drained. Soaking in warm water for one minute can restore over 80% of the freshness of food products, preserving both appearance and the vast majority of nutrients and flavors. In the food industry, the preservation of "flesh" and "life" has been centrally reflected in freeze-drying technology.