Recently, a team of teachers and students from a university in Zhejiang Province improved traditional craftsmanship, adopted modern food processing technology, and developed a nutritious, delicious, convenient and instant ready-to-eat meal replacement meal on the basis of traditional health food products. High value of nutrition.
New freeze-dried millet porridge comes out Vacuum freeze-dried technology delivers unlimited 'charm'
According to relevant sources, fast-food millet porridge uses high-pressure steaming and curing technology, freeze-drying technology, ultrafine grinding technology, and fluidized bed granulation technology to prepare freeze-dried millet and ultra-micrometer rice granules. Process, vacuum drying technology to prepare sea cucumber freeze-dried granules, can not only ensure the traditional taste of healthy nutrition, but also can retain the characteristic aroma and inherent nutrients of cereal ingredients to the greatest degree.
Speaking of vacuum drying technology, one may think of freeze-dried fruits and vegetables, freeze-dried jujube lotus seeds and white fungus, freeze-dried walnut protein powder, etc. This also shows that freeze-drying technology has been widely used in the food processing industry. The author was informed that in Yunnan At the conference for the innovation of walnut industry, the use of modern fermentation technology and modern ultra-low temperature freeze-drying technology developed a zero-added new-type walnut and fresh milk deep-processed yogurt, which not only broke through the problem of short shelf life of milk yogurt products, but also achieved yogurt at room temperature. The shelf life of 1 year also makes yogurt taste better, the nutritional value is higher, and it is more convenient to eat.
According to industry sources, the color, fragrance, taste and shape of the food after drying in a vacuum freeze-dryer can keep the original active ingredients and nutrients, so that the volatile heat-sensitive components can not be lost, and the original can be kept to the maximum extent. Some nutrients. In addition, vacuum freeze-drying can inhibit the harmful effects of bacteria and enzymes, effectively prevent oxidation, so that food can be stored and transported at room temperature for a long time after packaging, reducing the use of preservatives.
The relevant personnel of the Canzhou Canned Food Association stated that the food processing industry should adopt high-temperature vacuum sterilization technology and vacuum freeze-drying technology in the process to ensure the quality and safety of the product in the sterilization process, and continue to create safe and nutritious and healthy new foods for consumers to achieve sustainable development of the company. .
The author was informed that because the traditional drying process will cause tea shrinkage, damage the tea cells, and change the quality of tea because of the increase in temperature, Anxi Oolong tea uses FD to process tea for the first time. It combines freeze drying with microwave drying, not only drying speed Fast, but also can reduce the moisture content of tea to 2%, after the vacuum, the shelf life of tea will be greatly extended, generally can reach about 1 year.
It is understood that Changzhou Wanqun Company has been deeply cultivating the research and development of drying equipment. It is a well-known drying equipment expert in China. Its vacuum freeze-drying equipment is different from paddle-type dryers. It uses sandwich heating and a stirrer to make the material in the canister. The formation of a continuous cycle in the interior further enhances the uniformity of the material heating. In addition, a scraper stirrer is used to continuously remove the material on the hot surface and form a circulating flow in the container. After the water evaporates, it is pumped away by a vacuum pump. In order to ensure the quality of dry materials.
In general, the application of freeze-drying technology in China has obvious advantages. However, compared with developed countries, the basic research of this technology appears to be lagging and weak, which hinders the improvement of the technological level. Drying equipment manufacturers need to be targeted according to the actual situation. Development, such as the study of freeze-drying properties parameters and their influencing factors, process parameters, etc., constantly improve the overall performance of the product to meet market demand and improve their competitiveness. Plus, as people's living standards continue to improve, freeze-dried Food is bound to have a huge consumer market, and the prospects for the development of vacuum freeze dryers are bound to grow.