About packaging: We all use airtight bags, and we use thick cardboard boxes for shipping to ensure that the products will not be crushed.
Expire Date: 18/05/2024
Freeze drying technology
Freezedried vegetables or food, its biggest feature is to retain the product's color, aroma, taste, shape and nutrients of the original ecological food, also known as aerospace food, is today's natural, green, safe and convenient nutritious food. Water (H2O) can be solid (ice), liquid (water), and gaseous (vapor) at different pressures and temperatures. The transition from liquid to gas is called "evaporation", and the transition from solid to gas is called "sublimation". Vacuum freeze drying is to freeze a substance containing a large amount of water into a solid by pre-cooling it. Then, the water vapor is directly sublimated from the solid under vacuum conditions, and the substance itself remains in the ice shelf when it is frozen, so it does not change in volume after drying, and becomes loose, porous, and has good rehydration performance. In a word, freeze-drying is heat and mass transfer at low temperature and low pressure. Freeze Drying (Freeze Drying) is the full name of Vacuum Freeze Drying (Vacuum Freeze Drying). It is a method of dehydrating materials at low temperature to achieve the purpose of drying.
nutrient content. Yellow peach is rich in vitamin C and a lot of cellulose, carotene, tomato flavin, red pigment and various trace elements that the human body needs. For example, the content of selenium and zinc is significantly higher than that of other ordinary peaches, and it also contains malic acid, citric acid and other ingredients.
关于包装：我们都采用密封袋子，寄货时我们用的是厚的纸皮箱，确保产品出货不会压到。
Expire Date：18/05/2024冻干技术
冷冻干燥蔬菜或食品，它最大的特点就是保留产品的色、香、味、形及原生态食物的营养成分，也被称之为航天食品，是当今天然、绿色、安全的方便营养食品。水（H2O）在不同压力和温度下，可呈现固态（冰）、液态（水）和气态（蒸气）。由液态转为气态称为“蒸发”，由固态转为气态称为“升华”。真空冷冻干燥就是把含有大量水分的物质，预先进行降温冻结成固体。然后再真空条件下使水蒸气直接从固体中升华出来，而物质本身则留在冻结时的冰架子里，因此它干燥后体积不变，并且变得疏松、多孔、复水性能好。总而言之一句话冻干就是在低温低压下的传热传质。冻干燥(Freeze Drying)全名为真空冷冻干燥(Vacuum Freeze Drying),简称冻干,又名升华干燥(Drying by Sublimation),是将被干燥液体物料冷冻成固体,在低温减压条件下利用冰的升华性能,使物料低温脱水而达到干燥目的的一种方法。
营养成分
黄桃含有丰富的维生素C和大量的人体所需要的纤维素、胡萝卜素、番茄黄素、红素及多种微量元素。如硒、锌等含量均明显高于其它普通桃子，还含有苹果酸、柠檬酸等成分。
食用方法：
1、直接食用：就是黄桃原味,口感还不错,没有添加任何的调味品及添加剂，请不要再有人讲不好吃，这个不是以美味立足于市场的。
2、泡茶搭配：玫瑰，柠檬，洛神花，桂花，菠萝粒，芒果粒等，做成美味的花果茶。泡茶的味道不错喔，还可以将桃片先用少量的水泡开后加入酸奶，做成黄桃酸奶，或沙拉等等。
3、其他做法：给孩子做豆浆时候可以放黄桃哦，保证好吃 ，做饼干时候都可以放入桃片的粉末。
4, 搭配燕麦也不错哦
温馨提示
1、痰湿内盛、肠滑便泻者不宜多食
2、糖尿病人禁忌。
