Release time:

2021-11-12

In the social development of Yali Mountain University, wage earners and students have become the first peak of work pressure. They often stay up late to work overtime and read at night. So convenient, convenient, physical and mental health, delicious fruit products become their choice. Today, candied fruit processing plant to show you the nutrition and difference between preserved fruit, candied fruit and crisp fruit. The preparation and nutrition of different fruit products: Although dried fruit, preserved fruit, candied fruit and fruit crisps are the same fruit products, they are not the same in processing technology and nutritional elements. Preserved fruit is a kind of food made of fresh fruit after production and processing, cold scalding, pickled with sugar or pure honey, air-dried and carded and packaged. Because a lot of sugar gradually seeps into the fruit under the heating standard, replacing some water in the fruit, the preserved fruit is more and more bright and transparent. Sugar has anti-corrosion properties. If the preserved fruit has more than 65% sugar, there is no need to add preservatives. As the concentration value of the sugar solution is 60% ~ 65%, the body cells of the microbial strains will cause quite large infiltration pressure, so that the water of the body of the microbial strains will be dissolved by the sugar solution, and the body will be in a dry state, thus the specificity will be inhibited. Compared with preserved fruit, candied fruit processing technology is more complicated. In addition to sugar, salt and other flavors should also be added. In order to control costs and improve taste, some stores usually add a variety of sweeteners to the candied fruit to reduce the amount of white granulated sugar, and even continue to apply flavoring agents and fruit spices-because the amount of sugar is reduced, and sweeteners have no anti-corrosion effect, so some preservatives must be added to the candied fruit. Thus, the nutritional content of the compote is lower, and the salt content is generally higher. In the whole process of making fruit crisps, there is neither sugar nor salt, nor all spices, melanin and preservatives. Fruit crisp tone, taste crunchy. The fat rate of fruit crisps is generally only about 1%, but compared with ordinary fried foods, the technical crisps with variable temperature and pressure difference can preserve the original nutrients, nutrients and minerals of iPhone to a greater extent. The change of physical state in the whole process can maintain the nutritional elements of iPhone, the taste of fresh food, complete drying, crisp taste and round shape.

Key words: