Comparison of Vacuum Freeze-Dried and Unfreezed Dry Food Processing

The effect of scalding on the quality of the tissue state. Heating the carrot slices in boiling water can cause the active enzymes in the carrot slices to lose their activity, eliminate the air in the tissue, avoid some unfavorable biochemical reactions, and at the same time reduce the unique taste and odor. The duration of blanching has a greater influence on the quality of the fried carrot slices. The degree of influence on the quality of the blanching time affects the quality of the tissue state. Sebum thickness (mm) Blanching time (s) Tissue state The mass organization is too hard. Slightly odor half-baked, lighter odor 0.51 Over-ripened, too soft tissue too hard, odor heavier, lighter odor 3.05.0 180 Over-ripened, tissue too soft.

Effect of maceration time on fried carrot slices To increase the flavor of carrots, the carrot slices were seasoned prior to frying. Carrot slices were vacuum impregnated first, the vacuum degree was 0.05MPa, and the pressure was further increased to 20MPa. The vacuum was used to further remove the air in the tissue. This was consistent with the purpose of pressurization. The aim was to accelerate the impregnation rate and shorten the impregnation time. It has a great influence on the taste of carrots, especially the color. The impregnating solution contains 2.5% salt, 0.2% lemon, and 8% white sugar.

Immersion time (min) is related to the quality of fried carrot slices. Immersion time (vacuum/pressurization) Product quality Mild slightly sweet and sour with moderate sourness Sweet and sour moderate taste, vacuum freeze-dried and not freeze-dried in vacuum Product Quality Comparison The immersed carrot slices were dehydrated from the surface and fed into a -30°C room for pre-freeze, then lyophilized in a lyophilized chamber at a pressure of 13.3 Pa. After 24 hours, the water content was 8% orange. Red dry goods, the characteristic smell of carrots disappeared completely. After such drying, the low-temperature vacuum frying is performed, which shortens the frying time compared with ordinary frying. Since the frying time is shortened, the oil-soluble carotenoid pigments have a small amount of exudation during the frying process and have a good color. The technical difficulties of the previous process.

Comparison of vacuum freeze-drying and non-freeze-dried treatment advantages Comparison table: Freeze-drying treatment frying time is short: 1018s without frying drying treatment. Long frying time: 1015min. Vacuum effect of vacuum frying on low-temperature frying carrot slices Frying is used in the decompression state, the vaporization temperature of food moisture is reduced, so that it can quickly dehydrate in a short period of time, to achieve food frying at low temperatures, can maintain the color of the raw material state, the product is stable Good sex (because the degree of deterioration of the oil is slow).

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