Lanmè fwi powder manje friz seche rad

Lanmè fwi powder manje friz seche rad

Application advantages of food freeze dryer in sea buckthorn fruit freeze-dried powder: There are more than 190 kinds of bioactive components in sea buckthorn fruit, rich in VC, VE, carotenoids, various amino acids, organic acids, oleic acid, linoleic acid, linolenic acid, flavonoids, phospholipids, phenols, trace elements, protein and other essential nutrients for the human body, of which the content of VC is higher than that of any kind of fruit, and it has the reputation of "the king of VC". Among the 18 kinds of amino acids, 8 kinds of amino acids are necessary for the human body, and 12 kinds of necessary trace elements for the human body, including It, is high in calcium, iron, zinc, potassium, and selenium. In addition, the sea buckthorn fruit also contains a large number of pharmacologically active substances flavonoids, mainly anthocyanins, and catechins, and also contains triplenoic acid, mainly ursolic acid, and oleanolic acid, picaridin, incense Beans, serotonin, and other bioactive ingredients have anti-tumor, anti-ulcer, Anti-enflamatwa, anti-arteriosclerosis, anti-radyasyon, anti-aje, ak lòt efè .

Sepandan, kounye a, anpil manifaktirè peye atansyon sou enterè yo imedya ekonomik yo, pran ekstraksyon nan lwil lanmè panno kòm komodite prensipal la, ak inyore itilizasyon an plen nan ji fwi, se konsa ke ji a koute chè ak majik gaspiye nan gremesi . rezon prensipal pou pwoblèm sa a yo jan sa a: se yon asid ki gen menm jan an, se yon asid ki gen menm jan an, se yon asid ki gen menm jan an, se yon asid ki gen menm jan ak yon asid ki gen yon asid ki gen menm jan ak yon asid ki gen yon asid ki gen rapò ak. Phz -3.5. gate nan ji a ak Browning a yo tou rezon prensipal pou diminye gou a ak bon jan kalite {{4} valè .

Dapre rechèch ki enpòtan, bakteri prensipal la danjere nan lanmè nèrpokaj jè se ledven sovaj Flora . li toujou kontinye viv 10% nan -20 degre pou 72h, ak konte a bakteri double lè yo estoke nan 5 degre pou 1 mwa {{6} li ka wè ke yo ka wè sa ki frèt se pou li ka wè sa ki nan lanmè a. fermenting. Therefore, the beverages and foods produced by the spoiled juice in the past few years have bad taste, which has seriously damaged the reputation of sea buckthorn. Since sea buckthorn juice is a heat-sensitive substance, the sea buckthorn fruit powder prepared by the traditional high-temperature heating and drying method will cause sulfur-containing methionine and Cysteine ​​nan ji a . nan degradasyon asid, de tyè nan metionin pèdi, ak cystine se prèske konplètman pèdi .

It can be seen that preventing fermentation and browning of sea buckthorn juice is the key to maintaining high-quality juice. Over the years, there have been dozens of beverages and foods containing sea buckthorn, but many have been discontinued due to poor sales. As a food raw material, the processing technology of sea buckthorn juice must be developed to a high nivo . konte sou pwogrè nan syans ak teknoloji, lè l sèvi avèk modèn nouvo manje friz-siye teknoloji, lanmè a pyèj fwi friz-seche poud pwofondman trete pa ekipman friz manje-siye pa sèlman konsève nitrisyon, swen sante, ak farmakolojik engredyan men tou rezoud pwoblèm nan nan fermentation Browning {{{7 {7 {7 O.

Lanmè fwi a poud manje seche rad friz se pre-friz yon gwo kantite dlo nan ji an lanmè nèrpren nan tanperati ki ba, ak chofe li anba kondisyon ki ba-tanperati vakyòm pou ke kristal yo glas nan frizè nan ji a dirèkteman sublimated ak kaptire pa 3 a { aroma, taste, and shape of the original substance, the freshness is unchanged, and the rehydration is good so that some heat-sensitive substances are not damaged. The freeze-drying process not only maintains the nutrients of the fresh juice, but also prevents the browning of the juice and solves the problems of fermentation, improves the product quality, reduces the volume, facilitates storage and transportation, and prolongation lavi etajè a . Seabuckthorn friz-seche poud se yon manje natirèl vèt san polisyon endistriyèl san yo pa préservatifs te ajoute nan pwosesis pwodiksyon an .

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