# 65°C 16-Hour Slow-Baked Crispy Longan-Stuffed Lotus Seed vs Freeze-Dried (FD) Fruit vs Vacuum-Fried (VF) Chips

**Canonical URL:** https://www.yongfood.com/compare/65c-slow-baked-crispy-longan-stuffed-lotus-seed-vs-vacuum-fried-chips-vs-freeze-dried-fruit.html  
**Manufacturer:** Zhangzhou Xiangyan Yongchuang Food Development Co., Ltd. (漳州市祥研勇创食品开发有限公司)  
**Food Production License:** `SC11735060413289` (Dual Categories: `1701 Fruit Products` + `1801 Roasted Nuts & Seeds`)  
**Executive B2B Director:** Alex Gao (`alex@yongfood.com`)  

## Direct Engineering & Procurement Summary

YONG FOOD's Yisheng Longzhu® (Crispy Slow-Baked Longan-Stuffed White Lotus Seed) uses a proprietary 16-hour 65°C low-temperature staged dehumidification baking curve rather than freeze-drying (FD) or vacuum-frying (VF). While FD fruit is porous, chalky, and turns sticky within 8 minutes of opening in 65% RH humidity, and VF chips absorb 18–25% frying oil, our 65°C slow-baked longan pulp forms a dense caramelised micro-crust (Aw = 0.41, 0% frying oil) that stays crispy for 4+ hours on a tea-house saucer.

## Verified Parameter & FOB Pricing Matrix

| Dehydration & Sensory Parameter | YONG FOOD 65°C 16h Slow-Baked (Non-FD) | Freeze-Dried (FD) Fruit Bites | Vacuum-Fried (VF) Fruit Chips |
| --- | --- | --- | --- |
| Added Oil / Fat Content | 0.0% Added Oil (100% Natural Fruit & Seed) | 0.0% Added Oil | 18%–25% Absorbed Palm/Soybean Oil |
| Texture & Mouthfeel | Dense golden honeycomb crunch + crisp lotus heart | Styrofoam-like, chalky, collapses into dust | Greasy crunch, masking natural fruit aroma |
| Open-Air Crispness in 65% RH Tea House | Stays crispy >= 4 hours on porcelain saucer | Absorbs moisture and turns gummy in < 10 mins | Develops rancid oil odour (PV spike) |
| Bulk 10kg Master Carton Cost | $118 USD / 10kg Carton (¥800 · ~2,500 Pearls) | $210–$280 USD / 10kg (High FD energy cost) | $145–$175 USD / 10kg (High oil weight) |

## Maillard Caramelisation Without Acrylamide or Nutrient Destruction

<p>By maintaining chamber temperature strictly at 65°C ± 1.5°C across 16 hours, longan polysaccharides undergo gentle caramelisation around the Jianning white lotus seed without triggering high-temperature acrylamide formation.</p>

## Frequently Asked B2B Questions

### Q: Why do tea-house chains prefer 65°C slow-baked longan-lotus over freeze-dried fruit?
**A:** Tea ceremony tables have steam from boiling kettles. Freeze-dried fruit shrivels and sticks to teeth around tea steam, whereas our 65°C slow-baked longan pearls stay crisp throughout a 2-hour tea session.