Functional fruit and vegetable products: functional fruit and vegetable processing products represented by compound health berry powder, nutritious lime powder, dried plum sauce, fruit and vegetable extract supplements, natural tomato compound, and fruit low-calorie sweeteners. Nutrient lime powder is used to intensify the flavor of various processed fruit products such as papaya, mango, peach, nectarine, berry, sweet cherry, and reduce browning reaction. In addition, it can be added to the production of salad dressings, seasonings, flavored wines, spices, cakes, sweets and beverages. Dried plum sauce is widely used in various baked goods. Some bakery products can take advantage of the moisturizing effect of dried plum jam to extend the shelf life of the product; using the nutritional functional components of plum jam products can also improve the nutritional balance and nutritional value of the baked product. The natural tomato complex has been tested by Canadian researchers and proved to prevent the loss of bone calcium and promote the growth of bone cells. Fruit low-calorie sweeteners are used as substitutes for sweeteners. The sweetness of these sweeteners is 200~2000 times the sweetness of sugar. It can greatly reduce the amount of sweeteners and reduce the sweetness of sugar. The high energy brought by the flavoring agent.
Fresh-cut fruits and vegetables: Fresh-cut fruits and vegetables are also known as the minimum processing of fruits and vegetables.
Washing, trimming, fresh-cutting and other processes, and finally packed in plastic film bags or plastic pallets covered with plastic film, a new type of processed fruit and vegetable product for consumers to eat immediately. Fruit and vegetable products are not subjected to thermal processing, but only peeling, cutting, trimming and other treatments are appropriately used. Fruits and vegetables are still alive, capable of respiration, and are fresh, convenient, and 100% edible. Because fresh-cut fruits and vegetables have the characteristics of freshness, nutrition and hygiene, and convenient use, they are deeply loved by consumers at home and abroad. They have been widely used in carrots, lettuce, cabbage, leeks, celery, potatoes, apples, pears, peaches, strawberries, Fruits and vegetables such as spinach. Compared with quick-frozen fruit and vegetable products and dehydrated fruit and vegetable products, it can effectively maintain the fresh texture and nutritional value of fruit and vegetable products, is more convenient to eat, and has lower production costs.
Destroying fruits and vegetables: Destroying fruits and vegetables is the use of advanced processing technology to quickly reduce the moisture in the raw materials to 1% ￣ 3% or less. Destroyed fruits and vegetables not only have less nutrient loss and storage durability, but also because of their light weight, small size, easy transportation, and convenient eating, among the green foods that people are increasingly pursuing for safety, nutrition, health care, and convenience, dehydrated fruits and vegetables are more and more popular among people. Favor. Among them, the processing of fruit and vegetable chips and the processing of fruit and vegetable powder are the two main fruit and vegetable processing methods. Fruit and vegetable chips are made of fresh, high-quality pure natural fruits and vegetables as raw materials, using edible vegetable oil as the heat medium, and heating under low-temperature vacuum conditions to make them dehydrated; it maintains the color and fragrance of the original fruits and vegetables and has a crisp taste , Low-calorie, high-fiber, rich in vitamins and various minerals, no preservatives, easy to carry, long shelf life and other characteristics, is very popular in Europe, America, Japan and other countries, and has a broad prospect. Fruit and vegetable powder processing does not require the size of the raw materials, which broadens the application range of fruit and vegetable raw materials. Fruit and vegetable powder can be used in various fields of food processing to improve the nutritional content of products, improve the color and flavor of products, and enrich product varieties. It can be mainly used for pasta, puffed food, meat products, solid beverages, dairy products, Baby food, condiments, confectionery products, bakery products and instant noodles.
Grain-vegetable compound food: Grain-vegetable compound food uses grains and vegetables as the main raw materials, and uses scientific methods to "compound" them. The products produced have complementary properties such as nutrition, flavor, variety and economic benefits. An optimized compound food, such as vegetable noodles, vegetable rice noodles and nutrient pastes, vegetable grain puffed foods, vegetable biscuits, noodles, bread, cakes, etc.