How to retain nutrients to the greatest extent possible during the processing of dehydrated vegetables?

Dehydrating vegetables is a process that extends the shelf life of vegetables by removing most of the water in them. This processing method not only makes vegetables easier to store and transport, but also provides consumers with a source of nutrients when fresh vegetables are not readily available. However, the dehydration process may have a certain impact on the nutrients in vegetables. Therefore, how to retain these nutrients to the greatest extent during processing has become a focus of the industry.

The choice of raw materials is crucial. High-quality raw materials are the basis for ensuring the nutritional value of dehydrated vegetables. When selecting raw materials, you should choose vegetables with moderate maturity, no pests and diseases, and no rot. For leafy vegetables, the time from harvest to processing should be as short as possible to ensure minimal loss of nutrients.

The choice of processing method also has a significant impact on the retention of nutrients. At present, the processing methods of dehydrated vegetables mainly include hot air drying, vacuum freeze drying, etc. Although hot air drying is cheaper, high-temperature treatment may cause the loss of some water-soluble vitamins such as vitamin C and some B vitamins. Vacuum freeze-drying can better retain the original taste and nutritional value of vegetables, because it operates at low temperatures and avoids the destruction of nutrients by high temperatures. Therefore, when conditions permit, vacuum freeze-drying technology can better retain the nutrients of dehydrated vegetables.

There are also some specific measures that can further reduce the loss of nutrients during processing. For example, during pre-processing steps such as cutting and blanching, the shape and integrity of vegetables should be maintained as much as possible to reduce damage to cell structures and thereby reduce the loss of nutrients. At the same time, during the blanching process, appropriate water temperature and time are also the key to retaining nutrients. Too high water temperature and too long blanching time will lead to a large loss of nutrients.

Dehydrated vegetables also require attention to protect their nutritional content during storage and transportation. Since dehydrated vegetables have lower water content, they are more susceptible to factors such as oxygen, light, and temperature. Therefore, sealed, light-proof, and low-temperature storage and transportation methods should be used to reduce the loss of nutrients.

Scientific and technological innovation is also an important way to improve the nutritional value of dehydrated vegetables. By developing new processing technologies and equipment, the production efficiency and product quality of dehydrated vegetables can be further improved, while production costs and prices are reduced, so that more consumers can enjoy the delicious taste and nutrition brought by dehydrated vegetables.