Sugar-free candied fruit preparation method

Abstract

The invention relates to a process for preparing sugar-free candied fruit, wherein the mixture of sugar alcohol and oligosaccharide by the weight ratio of 2-4:6-8 is employed for substituting the sugar used in the conventional preparing processes. The obtained product contains no sulfur dioxide.

Description

technical field

[0001] The invention relates to a preparation method of candied fruit, in particular to a preparation method of sugar-free candied fruit. Background technique

[0002] As a traditional food with a long history, candied fruit has always been favored by consumers. However, since the traditional production methods of candied fruit generally adopt cleaning, blanching, sulfur fumigation or immersion in sulfurous acid solution to protect the color, cleaning and other pretreatments, the method of using sucrose to gradually increase the concentration of sugar pickle or pre-cooking and then vacuum infiltrating sugar, consumes a lot of energy. , time-consuming, equipment investment is large and the hygiene of the production process is not easy to control, and sulfur dioxide is used to protect the color during the processing process. Since the amount of residual sulfur is difficult to control, it is easy to exceed the standard during the processing process. Long-term co...