Freeze-dried fresh mulberry (1 st attempt)
外觀保持效果 (Appearance retention)
實驗日期 Date：18 April 2021
以中國造乾燥機進行，預冷10小時至-35℃，在負壓(~10Pa)下缓慢升層板温度，分20流程運行2天（因希望外觀保持，隔板升温缓慢，所需時間加長），主乾階段温度40℃。结果如上圖，保存不理想。In order to maximize the best result upon the outlook of mulberry, prefer to apply the China freeze-dryer as to get accessible drying recipe. Recipe starts from the pre-cooling of -35℃ for 10 hours and a negative pressure (~10Pa). The whole recipe is 2 days and is divided for 20 sections. Upmost temperature is 40℃ for the main sublimation process. No obvious color change but the appearance retention is not satisfactory.
清冼後桑葚 mulberry after washed 
冷凍 Freezing 
成品 Final product 
加水復原 Add water 
桑子茶 Mulberry Tea 
色素保存 Pigment retention
桑果的顏色來自花青素，對人體沒有已知作用。花色苷使新鮮的植物性食品具有誘人的色彩，其中包括橙色，紅色，紫色，黑色和藍色。這些顏色是水溶性的，易於提取，可產生天然食用色素。由於對天然食用色素的需求不斷增長，它們在食品工業中得到了廣泛的應用。
Mulberry fruit color derives from anthocyanins,[3] which have unknown effects in humans.[23] Anthocyanins are responsible for the attractive colors of fresh plant foods, including orange, red, purple, black, and blue.[23] These colors are water-soluble and easily extractable, yielding natural food colorants.[2] Due to a growing demand for natural food colorants, they have numerous applications in the food industry.[3][23]
Terranniki Home 
You must be logged in to post a comment.