Wolfberry freeze-drying machine equipment is also known as wolfberry freeze dryer, wolfberry freeze-drying machine. It can be used for black wolfberry, red wolfberry, Chinese medicinal materials, food and so on freeze-drying processing. The working principle of the wolfberry freeze dryer equipment is to use the principle of sublimation, quickly freeze at low temperature, and dehydrate in vacuum ice, so as to obtain freeze-dried wolfberry.
Freeze-dried wolfberry is a new production process wolfberry that is different from ordinary air-dried wolfberry. Freeze-dried wolfberry is made by washing fresh wolfberry and directly freezing it at low temperature. Since only the water in the pulp is taken out without destroying other nutrients, freeze-dried wolfberry not only retains various nutritional essences in fresh wolfberry, but also solves the problem of drying in the sun. The problem of impurities such as sediment and insect eggs in the process is that it avoids food poisoning caused by adding alkaline water, sodium sulfite, sulfur and other excessive chemical substances to dry wolfberry. It is a safe and additive-free green food.
Traditional drying, drying, sulfur fumigation and other processes are not conducive to the retention of the original nutrients of wolfberry, the production environment is not sanitary.
1. Sun-dried wolfberry
Ordinary wolfberry in the sun, there will be concentrated phenomenon, so that the wolfberry from full and round to shriveled and slender, some of the nutrients will also be lost with the evaporation of water. In the traditional drying process, the wax on the surface of fresh fruit is first removed with alkali water, and then the water in the fruit is evaporated by constantly turning it and drying it. In the process of drying, the flesh of wolfberry will be obviously damaged due to bumping, squeezing and crushing, resulting in a large amount of nutrition loss and black color.
2. Freeze-dried wolfberry
Freeze-dried wolfberry is produced in a low-temperature and vacuum environment. Freeze-drying technology is used to sublimate the water in the pulp without destroying the original material structure, so that the freeze-dried wolfberry completely retains the skeleton and shape of the fresh fruit, and at the same time retains the various components of the wolfberry. Nutrients.
Since microorganisms and enzymes are unable to act in a vacuum production environment, wolfberry can maximize the color, aroma and taste of fresh fruit. At the same time, the water content of less than 5% also allows freeze-dried wolfberry to be stored, transported and sold at room temperature for a long time without refrigeration after production, as long as it is sealed and packaged, and will not deteriorate within three to five years.
The taste is different, too. Freeze-dried wolfberry are crunchy, not as dry and hard as sun-dried wolfberry. If soaked in water, freeze-dried wolfberry can return to the shape of fresh fruit in a few minutes, sending out a rich flavor of wolfberry.
