The process of freezing and drying fruits fortified with probiotics.

Abstract

The process of freezing and drying probiotic-fortified frozen fruits involves freezing at -40°C. Dry at -15 degrees Celsius for 2 to 12 hours. Perform initial drying at a vacuum of 0.1 to 1.0. Millibars at temperatures of -40 to 40 degrees Celsius for 15 to 56 hours, followed by a second drying stage at a certain level. A vacuum of 0.1 to 1.0 millibars at a temperature of 30 to 40 degrees Celsius for 5 to 15 hours. This process can preserve the probiotic properties and survival rate of the bacteria. After drying, the bacterial count is at least 90 percent compared to the pre-drying stage, when consuming dried fruit. Supplementing with 1.5 grams of probiotics provides the same amount of probiotic bacteria as consuming one cup of yogurt. (Approximately 120 grams) Furthermore, the fruit was found to have a fine, crisp texture, retaining its original taste and aroma. The fruit is well-preserved and retains the same nutritional value as fresh fruit;

Claims

1. The freeze-drying process for probiotic-fortified crispy fruit consists of the following steps: a. Freezing: The fruit mixed with probiotics is frozen at -40 to -15 degrees Celsius for 2 to 12 hours. b. Primary drying: The vacuum level is adjusted to 0.1 to 1.0 millibars throughout the primary drying process, including the secondary drying, but with the following temperature adjustments: 1.) -40 to -15 degrees Celsius for 5 minutes to 3 hours. 2.) -30 to -10 degrees Celsius for 1 to 5 hours. 3.) Adjust the temperature to -20 to 0 degrees Celsius for 2 to 6 hours. 4.) Adjust the temperature to -10 to 10 degrees Celsius for 3 to 9 hours. 5.) Adjust the temperature to 0 to 20 degrees Celsius for 2 to 8 hours. 6.) Adjust the temperature to 10 to 30 degrees Celsius for 2 to 8 hours. 7.) Adjust the temperature to 20 to 40 degrees Celsius for 2 to 8 hours. 8.) Adjust the temperature to 30 to 40 degrees Celsius for 2 to 8 hours. The total primary drying time is 15 to 56 hours, starting from a temperature of -40 to 40 degrees Celsius. C. Secondary drying: The secondary drying still uses a vacuum level of 0.1 to 1.0 millibars and a temperature of 30 to 40 degrees Celsius for 5 to 15 hours; then package the product.