Una variedad de caramelos liofilizados, incluidos caramelos arcoíris liofilizados, malvaviscos liofilizados, gomitas liofilizadas, etc.

Vacuum freeze-drying is a method to make the water in the material sublimate directly and walk away after freezing the water-bearing material in vacuum and supplying certain heat. Vacuum freeze drying technology originated in 1, 8, 11, when it was used for the dehydration of biological materials. Its use in food processing began during world war ii. Although the development history of food vacuum freeze drying industry is only more than 50 years, it has developed rapidly and been applied in more and more fields. In terms of product quality, freeze-dried food is superior to traditional dehydrated food such as hot air drying, spray drying and vacuum drying. it

In terms of transportation and storage costs, freeze-dried food is superior to frozen food and canned food. Because frozen food is easy to rehydrate, and the maximum retention of fresh food color, flavor, taste, so many freeze-dried food is high quality fast food convenience food. Because freeze-dried food maximally retains the nutritional components and physiological active components of food raw materials, many functional food or its base materials adopt freeze-dried food. The high added value of freeze-dried food can make up for the high production cost, especially for expensive food ingredients.

With the continuous improvement of people’s living standards, people’s requirements on food have also changed qualitatively. In addition to color, fragrance, taste and taste, modern people’s food consumption also pursues “natural, nutrition, safety, health care and convenience”. Freeze-dried foods are in good agreement with the development trend of “green food” and “convenience food”. The products produced by freeze-drying method have glittering and translucent appearance, good taste, rich nutrition and not easy to deteriorate. Food spoilage is mainly caused by microorganisms, so as long as the growth and reproduction of microorganisms are prevented in advance, the quality of food can be better maintained. In addition to the nutrients required for the growth and reproduction of microorganisms, sufficient water must be available. Free water is used by microorganisms and bound water cannot be used. Therefore, as long as the free water in food is reduced as far as possible, microorganisms cannot develop and reproduce, and some adverse changes caused by microbial action can be avoided. In the vacuum state, the sublimation principle is used to make the water in the pre-frozen food be removed directly by sublimation of the ice state into water vapor without melting of the ice, so as to dry the food, which is called vacuum freeze-drying, referred to as freeze-drying. The food produced by this method is called freeze-dried food.

 

Freeze drying has the following advantages:

1. Freeze drying is carried out at low temperature without denaturation or loss of biological vitality of proteins and microorganisms.

When drying at a low temperature, there is little loss of one or more volatile components in the substance.

3. During freeze drying, the growth of microorganisms and the action of enzymes cannot be carried out, so the original sexual packaging can be maintained.

Four. When water is added, it dissolves quickly and completely, and almost immediately returns to its original properties.

Five. Because drying takes place in a vacuum, oxygen is scarce, so some easily oxidized substances are protected