By vacuum drying and freezing technology, as long as the freeze-dried litchi is put into water, it can be reduced to fresh lychee. Recently, Huizhou City Four Seasons Fresh Green Food Co., Ltd. introduced this technology from Wuhan, and invested 10 million yuan to build a production line, which is expected to be put into production in July this year.
Traditional litchi stems are almost all processed by high-temperature drying methods. Litchi nutrients dried at high temperatures will have a certain loss. At the same time, litchi stems have a small volume, rehydration is difficult, and surface crust cracking, fat oxidation, resulting in product surface discoloration quality defects.
Cai Guantan, general manager of Huizhou City Four Seasons Fresh Green Food Co., Ltd., learned from the presentation of the special report on space foods that the fruits processed by the vacuum freeze-drying technology can be revived as fresh. He introduced the technology for deep processing of longan and lychee this year.
According to Yin Zhicheng, former chief engineer of Wuhan Food Research Institute, who is responsible for guiding Huizhou Four Seasons Fresh Green Food Co., Ltd. to apply this technology, if vacuum freeze-drying technology is used, fresh fruits such as litchi, longan, and strawberry can be vacuum freeze-dried. The treatment becomes a small, light-weight dried fruit, which can last up to 10 years. After the fruit freeze-dried, the nutrients are all preserved. As long as they are placed in the water, they can be reduced to fresh fruit and the color and flavor will remain unchanged.
Traditional litchi stems are almost all processed by high-temperature drying methods. Litchi nutrients dried at high temperatures will have a certain loss. At the same time, litchi stems have a small volume, rehydration is difficult, and surface crust cracking, fat oxidation, resulting in product surface discoloration quality defects.
Cai Guantan, general manager of Huizhou City Four Seasons Fresh Green Food Co., Ltd., learned from the presentation of the special report on space foods that the fruits processed by the vacuum freeze-drying technology can be revived as fresh. He introduced the technology for deep processing of longan and lychee this year.
According to Yin Zhicheng, former chief engineer of Wuhan Food Research Institute, who is responsible for guiding Huizhou Four Seasons Fresh Green Food Co., Ltd. to apply this technology, if vacuum freeze-drying technology is used, fresh fruits such as litchi, longan, and strawberry can be vacuum freeze-dried. The treatment becomes a small, light-weight dried fruit, which can last up to 10 years. After the fruit freeze-dried, the nutrients are all preserved. As long as they are placed in the water, they can be reduced to fresh fruit and the color and flavor will remain unchanged.
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