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Freeze dried strawberries are the queen of fruits, cute, crispy, throat nourishing, and can be preserved for a long time. Due to the use of freeze-drying technology, nutrients and attractive appearance are largely preserved.
A freeze-drying process for vacuum drying strawberries, comprising the following steps:
1. Pre freezing: Wash fresh strawberries, remove their stems, and cut them into pieces (the entire strawberry jelly takes a long time to dry). Place them on a plate and place them in the drying room of a food freeze-drying machine for pre freezing. Wait until the center temperature of the strawberries drops to -18-22 degrees Celsius, and then freeze for another 3.5-4.5 hours;
2. Drying stage: After the pre freezing stage, enter the drying stage;
The gradual recovery of strawberry temperature (freeze-dried strawberries) is as follows:
S1. Increase the strawberry temperature to -20~-16. Maintain for 5.5~6.5 hours,
S2. Raise the temperature of the strawberry and maintain it at -16~-116.5-7.5 hours,
S3. Heat the strawberries and keep them at -11-04.5-5.5 hours,
S4. Heat the strawberries and keep them at 0-102.5-3.5 hours,
S5. Heat the strawberry and keep it at 10-183.5-4.5 hours,
S6. Heat the strawberry and keep it at 18-303.5-4.5 hours,
S7. Heat the strawberry and keep it at 30-351.5-2.5 hours.
The advantage of this step is that the strawberries of S1-S3 are still in the freezing stage, but the temperature has changed, which can better adapt to the freezing temperatures of each stage without damaging the cellular tissues in the strawberries, thus having a good preservation effect; S4-S7 strawberries are in the thawing stage, and the thawing of strawberries needs to adapt to the temperature of each stage in order to achieve the preservation effect. If the temperature changes too quickly, it is easy to damage the texture of strawberries and lose their original nutritional value.
3. After testing the product, vacuum treat it according to packaging specifications.
The nutritional components of strawberries processed by freeze-drying can be well preserved for a long time. Due to the vacuum dehydration of food, the internal tissues and vein system of the food are rarely damaged, resulting in a crispy taste after freeze-drying. Usually in small packaging, so it is very convenient to carry. But when exposed to the air, it is easy to absorb moisture and requires sealed packaging.
What should I do if freeze-dried strawberries are not well preserved and become soft due to moisture?
If you are at home, you can use a microwave to heat or remove the moisture from freeze-dried fruits. The use of low heat heating can greatly ensure the taste of freeze-dried fruits.
If it is a freeze-drying machine factory, return it to the drying room of the freeze-drying machine and directly follow the drying process.