Method for processing preserved fruit
A processing method and technology of preserved fruit, which is applied in the fields of confectionary industry, confectionery, food science, etc., can solve the problem of low vacuum degree, and achieve the effect of good preservation, good translucency and high preservation rate
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[0042]Processing of pitted candied dates: After cleaning and pitting, depending on the type and size of raw materials, vacuum low-temperature drying for 5-5.5 hours, concentrated vacuum sugar dipping for 4-4.5 hours, vacuum drying for 2-2.5 hours, a total of 11-12.5 hours Hour. The processing process does not use chemical treatments such as sulfur fumigation or sulfur soaking, and does not require pretreatment processes such as slitting to improve the penetration of sugar liquid. The product is full of sugar and has a strong sense of translucency. The total sugar can be as high as 78%. The nutrients are well preserved, and the VC content that is easily lost is 600-800mg / 100g. Compared with the VC content in the dry matter of fresh fruit, its preservation rate is high More than 60%; the color can be adjusted from light yellow to brown according to the temperature change in the processing process; it is safe and hygienic to eat.
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