The invention discloses a method of producing
dried fruits by vacuum freezing, comprising: selecting 80% mature fruits with zero rot,
bruise or
pesticide residue as raw materials, washing, disinfecting, rinsing, peeling, destoning, dicing, blending, pulping, treating with a
colloid mill, spreading in plates, quickly freezing, and lyophilizing to obtain
dried fruits. The
dried fruits are low in
water content, taste crispy, can thaw just after entering mouth, are easy to eat and preserve, and are suitable for people of all ages. The dried fruits contain no
cane sugar and have
trehalose and oligoses, thereby functioning to
resist dental decay, regulating human intestinal
flora functionality, activating proliferation of probiotics, and inhibiting the effect of harmful
bacteria, and benefitingabsorption of trace elements to human bodies; the dried fruits have
low calorie and suitable
sweetness. Fruits, such as mango and pineapple, are pulped and refined; dietary fibers in the fruits are refined; the taste of the dried fruits can be greatly improved; the
nutrition of the dried fruits is richer; the fried fruits are easier to digest and absorb.