Dried Red Bell Pepper Flakes

Air Dried Red Bell Pepper is prone to discoloration during hot air drying and dehydration. In this paper, the pre-drying technology is used to stabilize the pigment, so as to find an effective and safe color protection process. The test is to measure the color difference value of Dehydrated Bell Pepper after drying and the total amount of storage for a certain period of time. Freeze Dried Bell Peppers selects feasible color protection methods based on changes in color difference value and sensory indicators. The test results show that the optimal color protection scheme is blanching temperature of 90℃, blanching time of 2min or 3min, color protection agent Vc 0.4 and moisture concentration below 12%

Color:purple

First Grade

20kgs per carton

used to add into instand noodles,self-hot rice,bakery,medicine and so on.