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

In weightless space,

We take it for granted to eat and drink

It’s not easy

Cut fresh fruit and eat it

It’s more likely to be fatal

The juice floats in the air

Light paste a person’s face, heavy damage the instrument.

Don’t our astronauts eat fruit?

Of course not, national treasures eat fruit freeze-dried

What is lyophilization all about?

Today, I will take you to unlock the secret of astronauts’ snacks

In the 1960s, NASA

Food produced by freeze-drying technology for the first time

Space food for astronauts

The birth of freeze-drying technology

Not only did it solve the astronauts

Preservation and nutrition of food

It was also welcomed unanimously by the astronauts

So freeze-drying technology is also called space food technology

In fact, freeze-drying technology was first used in the pharmaceutical industry

During world war ii, Russian scientists

The plasma is dehydrated by freeze-drying to make it light and portable

Inject normal saline when needed to activate the cells

 

Freeze-drying technology, the full name is called

Vacuum freeze drying technology

 

Fresh fruit after picking

Immediate freezing (as low as 40℃)

The ice is then dehydrated by vacuum

The solid water is directly sublimed into the gas phase

There’s no liquid in between

This does not damage the original organizational structure

Can retain the product color, aroma, taste, shape

More than 95% of nutrients can be retained

 

Freeze-dried fruit

The dehydration rate is above 95%

Without any preservatives

It can be stored at room temperature for more than 1 year

When you enjoy a 20g bag of fruit freeze-dried

Don’t underestimate it

You’ve actually added

Ten times its weight in fresh fruit nutrients

Because typically 500 grams of fresh fruit

Bite into the fruit to freeze dry

The crunch is even better than the fruit itself

Intense fruit aroma

It’s absolutely sensual

Freeze-dried fruits and traditional dried fruits (preserves)

There’s a big difference in the craftsmanship

 

 

Traditional dried fruit is the use of ordinary high temperature drying technology

That is, the above 0℃ or higher temperature of the fruit drying

Thus proteins and vitamins are denatured,

The loss of nutrients is enormous

There is only one way to make traditional preserves taste good

That’s more sugar…

Fruit freeze-dried without any artificial additions

No extra sugar

What fruit is, is it

Freeze-dried fruit tastes better than fresh fruit

It’s too convenient

No washing, no washing, no peeling, no cutting

Just eat