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果蔬脆片生产技术系国际近年兴起的高新食品生产技术,该技术的核心内容是在真空低温的条件下将食品油炸脱水而成,利用该技术加工的产品由于脱水变得干脆,脱油变得酥香而不油腻,由于低温下操作能最大限度地保存食品的色、香、味,如果蔬的天然色素和各种芳香物质的损失可减少到最低限度,维生素C能保存90％以上。因此低温油炸条件下营养成分损失少,并保持原有色泽,给人以返朴归真的感觉。而且,该食品复水性很强,在热水中浸泡几分钟,即可还原为鲜品,顺应了国际食品天然化、营养化、风味化和方便化的趋势,除了直接食用,还是方便快餐配菜的理想用品,是食品行业的领先技术,是普通油炸食品和膨化食品的升级换代产品。 果蔬脆片加工过程不合任何化学成分和添加剂,具有纯天然、低脂肪、低热量和高纤维素的特点,其味道鲜美,激发食欲,有益健康。由于含水含油量极低,保存期可达一年以上,是新鲜果蔬缺乏地区不
The production technology of fruit and vegetable chips is a high-tech food production technology that has risen in recent years in the world. The core content of this technology is to fry and dehydrate foods under the condition of low temperature and vacuum. Products processed by this technology become dehydrated and become dehydrated. It is fragrant but not greasy, because the operation at low temperature can maximize the preservation of the color, smell and taste of food, if the loss of natural pigments and various aromatic substances of vegetables can be reduced to the minimum, vitamin C can save more than 90%. Therefore, the loss of nutrients under low-temperature frying conditions is low, and the original color is maintained, giving people the feeling of returning to the original. In addition, the food is highly water-reducing and can be reduced to fresh food by soaking in hot water for a few minutes, conforming to the trend of naturalization, nutrition, flavor and convenience of international foods. The ideal product of the dish is the leading technology in the food industry. It is an upgraded product of ordinary fried foods and puffed foods. The process of fruit and vegetable chips does not contain any chemical components and additives. It is naturally natural, low-fat, low-calorie, and high-fiber. It has a delicious taste, stimulates appetite, and is good for health. Due to the extremely low oil content and oil content, the shelf life can be up to one year or more. It is a shortage of fresh fruits and vegetables.