Bolaike Completes 15 kg Fermented Flour Freeze-Drying Experiment: One-Batch Processing, Loose and Non-Sticky, Yeast Activity Effectively Preserved

Recently, Jiangsu Bolaike Refrigeration Technology Development Co., Ltd. completed a freeze-drying process experiment for fermented flour commissioned by a client. The client sent 15 kg of fermented flour, requesting one-batch freeze-drying with a finished product that is loose, non-sticky, and retains the activity of yeast and other components as much as possible.

Fermented flour has high moisture content and contains active microorganisms. During freeze-drying, the material must be thoroughly frozen while avoiding excessive temperatures that could deactivate yeast, placing high demands on temperature control precision and batch processing capacity. Bolaike's technical team selected a 1-square-meter freeze dryer for this experiment, which can process 18 to 20 kg of material per batch, fully meeting the 15 kg input requirement.

During the experiment, the technical team evenly spread the fermented flour into three trays, 5 kg per tray, spreading as flat as possible to ensure uniform heating. After confirming with the client that the total moisture content of the fermented flour was approximately 48%, the team set the freezing temperature at -30°C and maintained it for 180 minutes to ensure complete freezing. The heating stage used a segmented temperature ramp, with a maximum temperature of 42°C maintained to protect the activity of yeast and other heat-sensitive components. The entire freeze-drying process lasted approximately 35 hours. After the equipment showed that the material temperature had stabilized above 42°C, the material was removed from the chamber.

The freeze-dried fermented flour presented a dry and loose state, crumbling easily when pinched by hand, completely non-sticky, and retaining the original sour aroma of fermented flour. To prevent moisture regain, the technical team immediately sealed it in aluminum foil bags. After weighing, the 15 kg of fermented flour yielded 7.22 kg of freeze-dried finished product, with a dry matter recovery rate meeting expectations.

As a technology-leading enterprise in China's food freeze-drying equipment field, Bolaike has accumulated more than 200 patents. Its products cover a full range of models with freeze-drying areas from 0.5 square meters to 200 square meters. The company's Xinshidai Freeze-Drying Technology Research Institute brings together experts in food and agricultural sciences, providing clients with full-process technical support from freeze-drying process development to equipment customization. If you have freeze-drying testing needs for fermented flour or other materials, you are welcome to contact Bolaike for sample testing.