Common sense of candied fruit

2023-10-26

Preserved fruit is rich in nutrition, with a lot of fructose, easy to be digested and absorbed by the body. In addition, it also contains salicylic acid, minerals, a variety of nutrients, a variety of carbohydrates and dietary fiber and other chemicals that are beneficial to health. Candied fruit processing equipment. 1, preserved fruit is made of fresh fruits or vegetables processing special, its taste sweet and sour moderate, orange flavor is strong, good taste. 2, each time 20 grams up and down. Preserved fruits are generally higher in sugar, and people with diabetes, etc. It is better to select these less sugar commodities that replace soft white sugar with multifunctional sweeteners. Candied fruit processing equipment. 3. High-quality preserved fruit candied fruit should be pure in color, non-sticky and non-noisy on the surface, fully transparent and free from cream and cream dissolution. Preserved fruit must be stored under sealing and dry manic standards, because sugar is easy to digest and absorb moisture in the air, causing corruption and mildew. Preserved fruit belongs to the food category of high-calorie food. It is very high in sugar. Moderate eating can fill the calorific value for the body. Not everyone is suitable for eating. Pay special attention before eating. Candied fruit processing equipment.

What are the benefits of eating dried mango

2023-10-26

Mango is one of the high-quality tropical fruits and the second largest tropical fruit in the world. At present, it is planted in tropical and sub-thermal regions of China, mainly in Hainan, Guangdong, Guangxi, Yunnan, Fujian, Sichuan and Taiwan. It is determined that the edible part of mango contains 81% water, 0.6 crude protein, 13% total sugar, 0.3 total acid and 0.4 minerals. Every 100g of fresh fruit meat contains 180mg of potassium, 15 mg of calcium, 18 mg of magnesium, 15 mg of phosphorus, VC25 ~ 50mg, 500~5000 μg of β-carotene, 50 μg of thiamine, 60 μg of riboflavin and 800 μg of niacin. In addition, mango also contains 30~126mg of free amino acids (including 8 kinds of amino acids necessary for human body), and the content of β-carotene is high, ranking first in tropical fruits. Dried mango is a snack made with mango. Dried mango beneficial stomach, anti-vomiting, stop halo effect. Therefore, mango for vertigo, Meniere's syndrome, high blood pressure dizziness, nausea and vomiting are effective.

What is preserved fruit? What is the nutritional value of preserved fruit?

2023-10-26

I don't know if everyone has heard of preserved fruit in their lives. Or have you ever eaten preserved fruit? Anyway, today Xiaobian will come to know about it with you. What is preserved fruit and what nutritional value does preserved fruit have? Follow Xiaobian to learn from us. What is preserved fruit Preserved fruit is made of fresh fruit through the main processes of peeling, taking the core, boiling in sugar water, soaking, drying and finishing packaging. It is bright and transparent, dry on the surface, slightly sticky, and has a water content of less than 20%. There are many kinds of preserved fruits. The famous traditional products include preserved apples, preserved horns, preserved apricots, preserved pears, preserved peaches, preserved fruits of Taiping, green plums, hawthorn slices, and pear peel. What is the nutritional value of preserved fruit Preserved fruit is a processed product of fruit, and its nutritional value is also very high. Of course, the most gratifying one is the sugar content. It is necessary to know that the sugar content of preserved fruit can reach more than 35%. Such rich sugar content can make the human body absorb part of the converted sugar, and sugar is very important to the human body. We can't lack it. Sugar can also provide us with energy so that the body can maintain normal operation. Preserved fruits are also rich in fruit acids, minerals and vitamin C, which can enhance the body's resistance and improve disease resistance. These nutrients are important nutritional supplements for the body. It is good to get better absorption from food. Choose it. How are preserved fruits made? 1. Wash the purchased fruit and drain it for later use. 2. Add the fruit to the prepared sugar and marinate for 3 hours. After 3 or 3 hours, cook the marinated fruit with lemon juice for 10 minutes, then turn off the fire and continue marinating overnight. 4. Bake the fruit in the oven at 150 degrees on the front and back for 10 minutes the next day. 5. After the fruit is baked, take it out and spread it flat in the sun for 2 days. After 6 or 2 days, the dried fruit can be eaten. What are the characteristics of preserved fruit Preserved fruit is characterized by fine material selection, fine processing, so the product color is good, taste is, soft and refreshing. The color is from light yellow to orange, oval, not broken, not anti-sugar, not sticky, soft to eat, sweet and sour. The preserved fruit produced in the suburbs of Beijing has a complete block shape, transparent color, rich meat, soft texture, sweet and sour taste, strong original fruit flavor and high nutritional value.

What kind of dried fruit is the "real" healthy dried fruit? Is it crisp jujube? Preserved fruit?

2023-10-26

大家都知道，适当吃新鲜的蔬果健康益处多。有时候吃水果不是很方便，朋友们灵机一动皮，想到了方便易携的水果干。 不过，由水果经过脱水干燥而制成的果干，营养还好吗？还是留下的都是精华了？什么样的水果干才是“真正”的果干？大家吃的果脯是果干吗？ 一、真正的好“果干”，是这样的 果干的加工工艺主要有烘干、真空脱水和油炸。做法不同，营养上差距也很大。 前两种方式（有烘干或真空脱水）制得的果蔬干基本不需要额外添加糖、油等成分，只是将水果（片）脱水浓缩得到果干，例如市售的很多干枣、葡萄干等就是这种。还有很多朋友自己用烤箱DIY的苹果干、猕猴桃干也属于这类。 对于以上这种单纯脱水干制的果干，虽然一些比较娇气的营养素如维生素C、多酚等抗氧化物质会有一定的损失，不过大部分营养成分还“健在”，这种就属于真正意义上的“果干”，里面还是很有“料”的： 首先，水果中的膳食纤维，尤其是果皮中的膳食纤维在这种果干中依然保留，而膳食纤维对于精白米面吃得比较多的现代人而言弥足珍贵。 再者，水果中的钾镁等矿物质含量大增。例如每100克新鲜葡萄钾含量平均为104毫克，而每100克葡萄干的钾含量高达995毫克，所以各种果干是补钾良好的来源之一。 另外，有些红色、蓝色、紫黑色等颜色较深的水果干，还富含花青素、番茄红素等抗氧化物质，有一定的保健价值，如蓝莓干、黑加仑干、红提子干等。 更为果干“加分”的是，干制之后，果干中容易刺激消化道粘膜的单宁类物质减少，更适合胃肠功能弱、吃水果怕凉的人。另外对于运动后需要“高碳水”饮食的健身者，果干方便及时补充糖分还补充一些矿物质，一举多得。 二、以下这些不是真正的“果干” 如果是油炸脱水的方式制得的水果干，则会使得本来脂肪含量不到1%的水果，变成脂肪含量10%甚至15%以上的果干，如某些香蕉干、苹果干、脆枣等就属于这类。这种水果干的特点是酥香脆，拿在手里还有些油乎乎的痕迹。 还有一些朋友误把果脯当作“果干”。事实上，果脯属于限制级别的零食。因为果脯加工时需要经过高浓度的糖液糖渍（一般要65%以上的糖溶液），使得果脯外观晶莹剔透、里面味道很甜，甚至掩盖了原料水果的味道。所以有的果脯即便用了一些品质相对差的水果作为原料，也很难尝出来。 因为高浓度的糖溶液有一定防腐效果，所以果脯一般不添加防腐剂，不过也有一些低糖果脯里会适当添加防腐剂。另外为了让其颜色更漂亮，果脯中还会添加一些色素。果脯在加工中维生素C、多酚等几乎损失殆尽，更重要的是额外加了很多精致糖，大量吃易引起龋齿、肥胖等。 三、果干最大劣势是糖高，不是多多益善 尽管真正的“果干”有一定营养优势，也不可多吃。因为大多数果干经过干制浓缩后，含糖量在80%左右，且是分子量比较小的精制糖。一般的水果属于低GI（血糖生成指数）食物，而果干大都属于中GI食物，吃多了不仅热量高，且升高血糖的速度比较快。 一般，果干每天吃1—2次，每次一小把就可以。而且，吃了果干之后其他含糖高的食物要控制，并且最好少吃一部分主食，防止热量超标。 另外，吃了果干之后注意及时刷牙漱口防止损害牙齿。 四、选购果干一定看营养标签 特别提醒大家，选购果干一定看营养标签。如果是油炸工艺制作的果干，其配料表中大都含有“植物油”等油脂字样，同时其营养成分表中脂肪含量也不低。 另外有的制品虽然不是油炸工艺制作的，然而依然会额外加入糖、食品添加剂等来改善其色香味等品质，如菠萝片、猕猴桃干等这种大多属果脯、蜜饯类，不同于果干。