Making process for low-sugar preserved fruit
A technology for making crafts and candies, which is applied in the confectionary industry, confectionery, food science, etc., and can solve problems such as complex production process, reduced nutritional content, and poor taste of the product, and achieve simple operation of the production process, high product quality, and easy portability convenient effect
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[0012] The manufacturing process of the low-sugar preserved fruit of the present embodiment comprises the following steps:
[0013] (1) Raw material processing: replace part of sucrose and syrup with xylitol;
[0014] (2) Candy cooking: first prepare a mixed solution of sucrose, xylitol and syrup, the addition of the three is successively 23kg, 28kg and 25kg, and add 0.6kg of citric acid, then pour into the treated jujube or hawthorn, and use Boil on low heat for 15-25 minutes;
[0015] (3) Soak in sugar, take out the treated preserved fruit, put it into a solution composed of 50kg of sucrose, 70kg of xylitol, and 60kg of syrup after draining, and immerse it in a constant temperature water bath at 35°C for 26 hours. out, drain the sugar solution;
[0016] (4) Baking Put the preserved fruit soaked in sugar into a baking tray, and dry in a drying oven at 50°C until the surface of the product is not sticky.
[0017] The production process of low-sugar candied fruit has good pr...
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