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

At first, I was confused to find such a crispy dried fruit. After all, I could not think of any fruit that was suitable for frying except a banana wrapped in flour.

 

But it soon dawned on me that “fruit freeze-dried” was puffy and crispy without the flavor of oil, and obviously not Fried or puffed.

“Fruit freeze-dried” is literally fruit jelly, but the scene is not my imagination of Harbin -30℃ ice and snow.

Instead, the whole fruit is first frozen to dozens of degrees below zero, allowing the water to condense into ice crystals. Finally, the ice crystals are directly sublimated into water vapor in a vacuum environment, leaving the fruit freeze-dried.

 

Dry ice at room temperature is a phenomenon of sublimation

Of course, freeze-drying technology is not as light as the above mentioned, so we also asked professionals to help solve the problem.

Professionals: freeze-dried fruit is fresh fruit jelly to dozens of degrees below zero, and then put into a container vacuum. Since the air pressure is very low, the ice directly vaporizes, and the resulting water vapor is taken to another place and frozen into ice, so that the air pressure can remain very low. At the end of the day, the water is gone and it’s dry food. Because the whole process is extremely cold, nutrients and fragrances are almost never destroyed.

We can also understand that fresh fruit is dipped in water towel, freeze-dried is wrung out of the wool (water) towel (fruit)!

The fruit that often eats is dried have bask in dry, air dry, dry a few kinds, but no matter which, the body structure in dehydrated process can produce change, be like persimmon dry, raisin, compare originally petite a lot of.

 

Fresh persimmon and dried persimmon

But the freeze-dried product retains its bulk while dehydrating.

 

Dry will have a noticeable curl

Not only is the form, even the flavor also intact retained.

Freeze-drying removes only water and retains about 95 percent of the nutrients of fruits (most fruits, not watermelons, etc.).

 

With any luck, you can make a whole bag of dried strawberries

It’s like compressing the fruit, so the freeze-dried taste is more intense than the fresh fruit, of course, the texture is crisp.

As durian freeze-dried, it tastes like durian cake, and is made of durian completely without any adulteration.

 

Freeze-dried foods have been around for about 100 years, and in the 1960s, freeze-dried foods were available only for astronauts.

It’s not that astronauts prefer crunch. It’s that freeze-dried fruit is tasty and healthy compared to the baby’s mud-like space food.

Delicious and natural because of the flavor of the fruit, and healthy in addition to the retention of nutrients, there is no addition. Freeze-dried with 95% water removed, bacteria are difficult to grow, and therefore have a shelf life of one year without any additions.

Other preservatives, whether Fried, added preservatives, or sugar stains, more or less change the quality of the food itself.

 

No water has been added or removed, so another notable feature of freeze-drying is its lightness.

A 50g packet of freeze-dried strawberries may consist of two strawberries, an apple, half a mango and half a banana. However, after 50g, you may not feel anything at all.

Fruit freeze-dried another magical place, has a good water, little brother tried to put the dried apple into the water, unexpectedly can return to fresh apple 70, 80 taste, add yogurt, milk and so on should be very good.