| This study mainly focoused on useing technology of pre-drying vacuum impregnation to osmotic the cream into the pre-drying fruits and vegetables. The products not only have a taste of the sweet Guni , but also maintain fruit and vegetable's color, shape, and the maximum retention of vitamins, dietary fiber, major elements, trace element, and Calcium Supplementation, as a kind of functional leisure food.Firstly, as to the preparation of nano-CaCO3 , the most suitable process conditions were determined to be: water demand of digestion is five times of calcium oxide amount, aging time is 10 hours, reaction temperature is 20℃, concentration of Ca(OH)2 is 15%, flux of CO2 is 35mL/min, stirring speed is 800 rpm, add in 1.5% PVP at reaction end-point. The average particle size of nano-CaCO3 powders preparated in the most suitable process conditions is 98nm, attain to nano level. In the simulant stomach circumstance, the particles can be absorbed by stomachmore easily, having practicality as a kind of calcium additive used in food industry.Secondly, as to the preparation of cream impregnation fluid, the most suitable formulation were determined to be: content of cocoa butter is 28%, content of sucrose is 45%, content of Skim Milk Power is 23.69%, content of lecithin is 0.3%, content of nano-CaCO3 is 3%, content of vanillin is 0.01%. Effects on viscosity induced by nano-CaCO3 is existented.Thirdly, compare the vacuum impregnation content and nutrient loss of three kinds of pre-drying methods( AD,MW,FD), take Fresh sample for control: the order of vacuum impregnation content of cream impregnation fluid is FD>MW>AD>Fresh; the order of nano-CaCO3 vacuum impregnation content is FD>MW>AD>Fresh; the order of nutrient loss is FDstrawberry>corn>carrot; the order of uniformity of vacuum impregnation is blue berry > strawberry > corn > carrot. The results of microbiology experiment showed that microbial safety of vacuum impregnation products is better than drying-products during long-time storage.
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