Reflect the power of healthy transformation One company that used to supply dried meat ingredients for instant noodles for more than ten years, because the other party suddenly interrupted the goods, and nearly collapsed, cross-border entry provides healthy natural products such as fruit and vegetable powders for dairy products, children's food and other production companies. The product has been thriving. This is the successful practice of expanding the market and enhancing the product value of Beijing Lvyou Food Co., Ltd. (hereinafter referred to as “Green Friendâ€) in Tongzhou, Beijing, which reflects the strength and trend of health transition in the food industry. It is this transformation value that has attracted the attention of the food science and technology community. For this reason, the China Food Science and Technology Society formed a strong expert lineup in Beijing on April 8, organizing a technology review for freeze-dried fruit and vegetable products. . At the conference, the fruit yogurt-dissolved beans, freeze-dried pumpkin slices, and freeze-dried fruit and vegetable powders developed by Green Friends are available in various colors and various freeze-dried foods with rich textures are presented to the experts. After listening to the technical report of the research project and after serious discussion, the expert committee believed that the project was innovative and technically advanced to the domestic level. The project, combined with freeze-drying and micro-powder processing technology, has developed a series of fruit and vegetable products that are safe, nutritious, healthy, and convenient. Can be widely used in convenience foods and nutritional health foods. Experts believe that its successful transformation is a microcosm of China's food industry from price competition to value competition. The freeze-dried food international market has matured At present, freeze-dried foods have been widely used in Europe, America, Japan, and other developed countries and regions, and demand has increased year by year. According to relevant statistics, the United States annually consumes 5 million tons of lyophilized food, 1.6 million tons in Japan, and 1.5 million tons in France. With the sustainable development of the economy of our country and the continuous improvement of the people’s living standards, people’s demands for food quality are getting higher and higher, especially the demand for high-quality infant food and health food. In addition, the rapid development of tourism, adventure, and navigation in China has brought opportunities for the development of freeze-dried food industry with nutrition and convenient features. According to experts, compared with foreign countries, the domestic freeze-dried food industry is still in a period of development, and its output is still very low. Vacuum freeze-dried fruits and vegetables products through dehydration, reducing the moisture content of the material, effectively hinder the proliferation of microorganisms, inhibit the activity of enzymes in fruit vegetables, so that dehydrated fruits and vegetables can be stored at room temperature for a long time, and easy to transport and Carry, and have the characteristics of green health, in line with the needs of the development of modern society. Experts believe that accelerating the development of lyophilization technology can not only convert short-term storage fruits and vegetables into long-lasting dry products, increase the added value of agricultural products, but also present new freeze-dried fruit and vegetable products to consumers: as ready-to-eat foods, Satisfy the fast-paced life of the crowd and leisure, travel consumer demand. At the same time, it can also be added to infants and young children as well as older foods to increase nutrition. Freeze-drying technology can "restore" the essence of food nutrition and health The preservation of food nutrition and health is more and more sought after by food technology. The expert committee believes that the project uses blanching and short-term low-salt salt solution processing and dewashing. Through the vacuum freeze-drying technology, the fruit and vegetable products developed have the following characteristics: The fruit and vegetable products not only present natural colors, but also the original aroma of fruits and vegetables. Volatile components are retained; full-bodied appearance of the preserved fruit tissue structure, the internal fine porous, with excellent rehydration and crisp taste. Beijing Liyou Food Co., Ltd. Li Guoquan introduced that the company's freeze-dried fruit and vegetable powder, fruit and vegetable slices, and fruit yoghurt dissolved beans, applied vacuum freeze-drying technology and micropowder technology to keep the moisture content of freeze-dried fruit and vegetable products below 5%. As a result, microorganisms and enzyme activity are inhibited and the product is stored for a long time. The application of freeze-drying technology, etc., can retain the nutrients, special flavor and color of fruits and vegetables, yoghurt and so on. Due to the effect of low temperature, freeze-dried fruits and vegetables have similar flavor and texture to fresh fruits and vegetables. "The biggest advantage of freeze-dried foods is to solve the problem of large quantities of fruits and vegetables." Li Guoquan introduced that China is a large country for the production of fruits and vegetables, and the fruits and vegetables have the characteristics of short storage period. The market sales and export sales cannot be completely consumed. Although production in China has new storage methods such as air-conditioned storage, fruits and vegetables with high moisture content are still susceptible to rot. Vacuum freeze-dried fruits and vegetables can reduce the moisture of fresh fruits and vegetables to less than 5%, effectively inhibit microbial activity, make fruits and vegetables can be stored for a long time, and vacuum freeze dried fruits and vegetables have the characteristics of small size, light weight, which can not only save the storage space of fruits and vegetables but also facilitate transport . In addition, freeze-dried products are also important for improving the taste of starchy products. The traditional heat-drying has a relatively high temperature, which makes some starch products prone to aging, affecting the taste and quality of the material. The use of freeze-dried technology to treat cooked chestnuts can be dried at low temperatures without causing starch degradation, which can solve the most difficult problem of starch ageing in such high-starchy fruit and vegetable products. The innovation of food companies needs the attention and guidance of the scientific and technological community Professor Meng Suhe, chairman of the China Food Science and Technology Society, believes that medium-sized companies like Green Friends account for 69% of China's food companies. In the domestic market, when large-scale food companies mainly rely on the pursuit of production capacity and economies of scale to win, many SMEs, including Green Friends, want to have a place in the fierce market competition, and only innovation, the formation of differentiated competition, There is a way out. Meng Suhe said that in 2015, China’s food industry has accelerated the innovation of large and medium-sized enterprises, and Jinguang Group and other health products have appeared. Lvyou has transformed and innovated in the field of freeze-dried food production, and Keming Noodle Industry has sought innovation in the noodle industry, and unification is also in the instant noodles. Leading innovation in the field, the industry is gradually forming a momentum of innovation. For these innovations in the enterprise, the scientific and technological community needs attention and guidance. The scientific and technological community needs to make efforts to help enterprises in formulating and improving standards and other aspects on the basis of product innovation. Hu Xiaosong, Dean of the College of Food Science and Nutritional Engineering at China Agricultural University, analyzed that from the perspective of China’s entire food industry, the industry is facing structural adjustment: “There are fewer primary processing products, and the proportion of intensive processing products has increased substantially.†The potential of dry food raw materials in food companies is huge, and instant fruit and vegetable powders are the biggest entry point for the development of freeze-dried food production companies. Wang Shouwei, head of the Beijing Food Science Research Institute, said that the core of enterprise innovation is to have stable customers, pay attention to applied research, track users, and guide applications. He suggested that freeze-dried food companies can combine freeze-dried plant powder with animal protein in order to expand the market. Wang Qiang, deputy research director of the Agricultural Products Processing Institute of the Chinese Academy of Agricultural Sciences and director of the National Agricultural Product Processing Technology R&D Center, pointed out that freeze-dried foods are very mature from technology to equipment. In order to achieve long-term development, freeze-dried food industry should use green and organic raw materials as a breakthrough point, and at the same time make a fuss about developing downstream products. At the same time, Wang Qiang also pointed out that freeze-dried enterprises should also refer to the EU and other international standards, improve product quality, and lay a good foundation for products to go abroad. Hu Xiaosong emphasized that “low-carbon, ecological, and environmental protection†are the directions for the future development of the food industry, and “reducing energy consumption†is the biggest proposition of the food industry. Manufacturers must improve their processes and facilities to reduce carbon emissions. For lyophilized food production companies, efforts should be made to effectively combine far-infrared, hot-air drying and freeze-drying technologies to reduce energy consumption as a whole. Meng Suhe pointed out: "In the future, in terms of innovation, the scientific and technological community needs to connect with companies to achieve cross-cutting of different disciplines, cross-cutting of different products, and innovation from single to complex, from planar to three-dimensional."
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