Application of food vacuum freeze dryer in freeze-dried rice convenient food
With the accelerated pace of life and the improvement of living standards, people are increasingly demanding convenience foods. The convenient rice that can be eaten after being soaked in hot water or cooked for a short time becomes another convenient staple food other than instant noodles.

              {freeze dried corn meal}

The freeze-dried instant rice prepared by the food vacuum freeze dryer is a brand-new, nutritious, healthy and convenient food that conforms to the eating habits of the Chinese people, avoids the shortcomings of instant noodles and high-temperature frying, and has great market potential and broad development prospects.

The research on freeze-dried and convenient rice has achieved great results at home and abroad, including raw material selection, physical and chemical properties, production process and drying method. At present, drying methods for producing convenient rice mainly include hot air drying, microwave drying, microwave hot air drying, and vacuum freeze drying. The study found that the convenient rice produced by the first three drying methods basically lost the original flavor of fresh rice, the nutrient loss was serious, the rehydration was poor, the appearance was poor, the skin was easy to regenerate, and the added value was low.

[Add boiling water, you can eat hot and dry corn rice]

   The food vacuum freeze dryer is used as an emerging processing technology for the convenient rice industry. Ice crystals can be formed during freezing, which destroys the colloidal structure of the starch. After the ice crystals sublimate, the porous structure inside the rice can be produced, which is beneficial to increase the rehydration speed. At the same time, the entire drying process is operated at low temperature and low pressure, and the nutrients in the rice are hardly lost.