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AssigneeZhongke Yun Health Science & Technology (Tianjin) Co., Ltd.
InventorsYun Li, Kai Sun
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A strawberry dried product exhibiting high SOD enzyme activities and a preparation method therefor. The strawberry dried product maintains the maximum degree of the original shape, color, smell, and taste of fresh strawberries, that has nutrients such as vitamins, anthocyanin, and multiple amino acids, and exhibits high SOD enzyme activities. The drying method enhances the preserved freshness of fresh strawberries, and provides cooling the fresh strawberries in an average dropping temperature of 20° C. or more per minute to form amorphous ice, and sublimating the amorphous ice to obtain the strawberry dried product.
A dried strawberry product having* high SOD enzyme activity, wherein dried strawberry product is substantially free of moisture, has a substantially complete internal cellular structure, and exhibits a sponge appearance.
A method for preparing a dried strawberry product having high SOD enzyme activities, the dried strawberry product being substantially free of moisture and having a substantially complete internal cellular structure, comprising the following steps:
The method according to claim 18, wherein said physical treatment is slicing said fresh strawberry into shapes comprising strawberry block, strawberry piece, strawberry dice or strawberry particles.
A dried food product having high freshness, wherein the dried food product has a maximum radial dimension of from 0.1 to 10 cm, and the dried food product is substantially free of moisture and has a substantially complete internal cellular structure.
Dependencies are inferred from the claim text.