Plastic bag ManufacturerThe preservation rate of vitamin C components, which is easily lost during processing, can reach 90%~93%. Such as 脆枣 jujube meat to keep fresh jujube original light green, vitamin C content can reach 1000mg/100g~1300mg/100g, and the traditional method of processing is generally only 25mg/100g~35mg/100g, no coke bitter taste; Kiwi brittle tablets vitamin C content of more than 500mg/100g , The original color and fruit flavor unchanged.

Food Vacuum Bag ManufacturersThe operating time of processing these high quality products is only the 1/4~1/6 of vacuum freeze-dried, and the production efficiency is improved and the processing cost is greatly reduced. Can be processed a variety of dehydrated vegetables, fruit and vegetable crisps, dehydrated Chinese herbal medicines, tea and composite fruit tea, dried flowers, dried meat, a variety of dried fresh fruits (such as walnuts, chestnuts, peanuts, melon seeds) and so on. The processing process does not use chemical additives, the process is simple, generally: raw materials → cleaning → cutting or de-core → vacuum critical low-temperature dry → packaging → inspection → finished products.
Such as 脆枣 processing, mature jujube or not fully ripe jujube cleaning after the core, direct loading into the dryer, by vacuum critical low-temperature dry 5h~5.5h, moisture content can be reduced to less than 6%, access to maintain the original color, plump body, vitamin C content up to 1000mg/ 100g above the finished 脆枣 without any coke bitterness. The dry time of jujube slices (thickness 4mm~5mm) was only 3h~3.5h after nucleation, and the drying time of JuJube was 8h~9h.
The use of equipment for ZGT type vacuum dryer (National key new product 2000G041D850028, Shaanxi Province Science and Technology Progress Award award-winning project). The machine is equipped with a four-stage water vapor jet vacuum system, the system exhaust gas as a dry heating heat source, the working stability is extremely high, and has the dual working performance of vacuum freeze-drying and vacuum critical low-temperature drying, which can not only process frozen dry food, but also process high-quality critical low-temperature dry food.