新年零食果蔬(shu)脆片(pian)的凍(dong)干(gan)制作工藝(yi),將(jiang)沖洗(xi)切(qie)分好的原輔料(liao)漂燙滅酶,不斷步入(ru)預(yu)冷(leng)的護(hu)色液中待冷(leng)卻,打漿(jiang)均(jun)質后于復合(he)料(liao)盤內鋪5~10mm厚的物品層(ceng),并讀取內置式化(hua)復合(he)柵格壓鑄模,-30℃下(xia)預(yu)速(su)(su)凍(dong)。運(yun)用如下(xia)圖所示機械泵速(su)(su)凍(dong)烘(hong)干(gan)具體步驟(zou):水(shui)(shui)溫乘以(yi)10℃一階(jie)段,每天(tian)(tian)3~5℃降溫,水(shui)(shui)溫達成10℃時,始終(zhong)維(wei)持水(shui)(shui)溫2天(tian)(tian),延續以(yi)每天(tian)(tian)5~7℃降溫,40℃時始終(zhong)維(wei)持水(shui)(shui)溫2天(tian)(tian),速(su)(su)凍(dong)烘(hong)干(gan)開始和結束。