Sulfurless preserved fruit confect and its producing method

Abstract

The invention relates to preserved fruit without additive and a production method, which comprises that the raw material of the preserved fruit undergoes low-temperature refrigeration drying. The method realizes the production method of the preserved fruit without additive, in particular the sulfur-free production method, and meanwhile, the color of the raw material is maintained.

Description

technical field [0001] The present invention relates to a novel additive-free, especially sulfur-free candied fruit and a production method thereof. Background technique [0002] Preserved fruit is one of the traditional flavor foods. It is well-known in the capital, well-known all over the country and exported to foreign countries. The production of preserved fruit in my country has a history of more than 1,000 years, and the one in Beijing is the most famous so far. In the ancient books of our country, there are many records about the use of honey to pickle fruits. These records are all boiled and concentrated fresh fruit in honey to remove a lot of water, so as to be preserved for a long time, so it is called "honey fried", and later gradually evolved into "candied fruit". It can be seen that candied fruit is a food with high nutritional value, the market potential of candied fruit is great, and it is deeply loved by people. Later, granulated sugar was gradually used i...

AI Technical Summary

Problems solved by technology

[0009] In short, after traditional preserved fruit is processed, it cannot maintain the color, aroma, taste and shape of the raw material itself, and even loses its original nutrition. As people increasingly advocate health, the demand for low-calorie and low-fat food is gradually increasing today. , the preserved fruit loses its edible value