Yuav Ua Li Cas Kho Kom Qhuav Spinach

Freeze-Drying Process Flow

1.Raw Material Pretreatment

Xaiv cov zaub ntsuab tshiab, sib tw nrog cov nplooj loj, muab pov tseg yellowed, kab mob, los yog kab puas nplooj. Ntxuav cov spinach xaiv nyob rau hauv lub npuas ntxhua khaub ncaws kom tshem tawm cov av thiab impurities. Tshem tawm cov dej saum npoo av, txiav rau hauv 1cm ntu siv cov zaub txiav, thiab blanch hauv dej kub 80-85 ° C rau 1-2 feeb. Blanching inactivates oxidative enzymes los khaws cov xim thiab cov as-ham, tshem tawm cov kab mob ntawm cov kab mob thiab cov qe kab, tshem tawm cov huab cua los ntawm cov ntaub so ntswg, txo cov vitamin thiab carotenoid poob, thiab rhuav tshem cov quav ciab los txhim kho cov dej noo. Tom qab blanching, tam sim ntawd txias spinach nyob rau hauv dej txias rau chav tsev kub kom muaj crispness.

2.Cooling thiab Pre-Freezing

Residual deg dej tee dej tom qab txias tuaj yeem ua rau clumping thaum khov, cuam tshuam kom qhuav. Tshem tawm cov tee dej uas siv lub tshuab vibrating dewatering los yog cua tshuab ziab khaub ncaws, ces kis tau spinach tusyees ntawm stainless hlau tais ntawm ib lub thickness ntawm 20-25 hli. Thaum lub sij hawm khov-drying, cov cua sov hloov mus rau sab hauv los ntawm txheej ziab kom qhuav thaum vapor tawm sab nraud. Lub thickness ntau dhau ua rau kom qhuav tsis sib xws, thaum lub thickness tsis txaus yuav ua rau ib nrab melting, tsw poob, thiab cov khoom noj degradation.

3.Nqus Froze-Drying

Muab spinach tso rau hauv ib lub freeze dryer. Pib nrog pre-freezing ntawm -45 ° C rau ~ 6 teev los xyuas kom meej tag nrho cov freezing. Txuas mus rau lub tshuab nqus tsev khov-drying, qhov twg cov dej khov muaju sublimate rau hauv vapor nyob rau hauv qhov txo qis thiab tswj cua sov. Lub tshuab ziab khaub ncaws txias txias ntes sublimated vapor los tiv thaiv kev rov ua dua.

4.Post-Processing thiab ntim

Tom qab ziab, ua cov kev kuaj xyuas zoo (xws li kev tshuaj ntsuam xyuas, kev muab qhab nia) thiab pob khoom siv lub tshuab nqus tsev vacuum lossis nitrogen flushing los tiv thaiv oxidation thiab noo noo nqus. Packed freeze-dried spinach tuaj yeem khaws cia rau lub sijhawm ntev ntawm chav sov, yooj yim rau kev thauj mus los thiab kev muag khoom.

Cov txiaj ntsig tseem ceeb ntawm Freeze-Dried Spinach (Qhia los ntawm "OB" Freeze Dryers):

Khoom noj khoom haus Retention:Khaws cov vitamins thiab minerals zoo.

Cov ntaub ntawv rov qab:Rehydrates rau ze-tshiab kev ntxhib los mos.

Extended Txee Lub neej:Nyob ruaj khov rau xyoo ntawm ambient tej yam kev mob.

Thauj Efficiency:Lub teeb thiab compact.

Kev txiav txim siab tseem ceeb los ntawm "OB":

1. Homogenization tseem ceeb:

Segmented spinach (nplooj, stems, cag) sib txawv hauv qhov ntom ntom thiab noo noo cov ntsiab lus. Ua "homogenization" thaum lub sij hawm kawg desorption ziab kom paub meej tias cov dej noo tsis sib xws, tiv thaiv cov teeb meem zoo los ntawm kev ziab tsis sib xws.

2.Kev ntim khoom thiab kev cia khoom:

Freeze-dried spinach yog hygroscopic heev. Ntim hauv ib puag ncig nrog <35% txheeb ze av noo. Khaws rau hauv qhov tsaus ntuj, qhuav, huv warehouses nrog 30-40% av noo los tiv thaiv kom tsis txhob ya raws thiab degradation.

Lub tshuab ziab khaub ncaws kom qhuav tau daws cov teeb meem ntawm spinach perishability thaum boosting nws tus nqi-ntxiv peev xwm. Cov tsev neeg lossis cov tuam txhab nrhiav kev daws teeb meem kom qhuav yog txais tos koom tes nrog "BOTH" Freeze-Drying rau kev khaws cia siab thiab kev ruaj ntseg zoo.

Yog tias koj txaus siab rau peb Lub Tshuab ziab khaub ncawslos yog muaj lus nug, thov koj xav dawb rau Tiv tauj peb. Raws li cov chaw tsim khoom ntawm lub tshuab ziab khaub ncaws khov, peb muab ntau yam kev qhia tshwj xeeb, suav nrog tsev neeg, chav kuaj, tus tsav, thiab cov qauv tsim. Txawm hais tias koj xav tau cov cuab yeej siv hauv tsev lossis cov khoom siv loj loj, peb tuaj yeem muab koj cov khoom zoo tshaj plaws thiab cov kev pabcuam.