In the classification of sugar processed products, honey plum belongs to the wet state candied fruit, using fresh fruit as raw material processing, the technology is as follows.
1. Raw material handling. After harvesting, varieties such as Sanhua plum or whole yellow plum are first "skinned" to remove the waxy layer on the surface of the peel, so that the sugar can easily penetrate into the flesh.
2. Hardening and color protection. There is a tannin substance in the pulp of the plum, in the processing process, because the oxidation of the tannin substance will make the product appear gray-brown and affect the appearance, so it is necessary to prepare a hardening and color protection mixture of 0.1% calcium dichloride + 0.1% sodium bisulfite, the mixture impregnated raw materials for 8 hours, and then washed with water, drained of water, and set aside.
3. Prepare the sugar solution. 50 kg of fresh fruit needs to be mixed with 25 to 30 kg of white sugar to form 40% sugar solution, and 0.1% citric acid and 0.05% potassium sorbate are added to the sugar solution. Bring the sugar solution to a boil and add the ingredients to macerate.
4. Sugar permeation process. On the second day after the plum is immersed in the sugar liquid, the sugar liquid concentration drops greatly, generally only about 20% concentration, and the sugar liquid must be concentrated. The dilute sugar liquid is extracted, heated and concentrated in a sandwich pot or stainless steel pot, the concentration is required to be increased by about 5%, and the concentrated sugar liquid is added back to the plum while it is hot for maceration. In the future, this process should be repeated every 1 to 2 days, requiring only the sugar liquid to be boiled, and the raw materials cannot be directly heated. The process of increasing the concentration of sugar liquid is the process of continuous evaporation of water in raw materials and continuous absorption of sugar. If there is no vacuum sugar permeable equipment, this cycle is relatively long, generally it takes 15 to 20 days to make the sugar liquid rise to 55% to 60%, and the concentration of sugar liquid inside the pulp also needs to reach more than 50% before the sugar is completed.
5. Dry. The honey plum is fished out of the sugar liquid and sent to the baking room to be dried at 60 ° C ~ 70 ° C for 16 to 20 hours, and the water content is controlled at 25% to 28%.
6. Packaging. Packed in sachets or plastic boxes. The total sugar content of this product is about 50%, and because it contains acid, it does not feel that the sweetness is too heavy but the sweetness is moderate. Another feature of the product is crisp, has the flavor of eating fresh fruit, and is better than the taste of fresh fruit. From the appearance to maintain the color of fresh fruit, can not appear black brown, and because the water content is slightly larger, its fullness is also large, the product is not allowed to shrink, so the yield is also higher. It is necessary to pay attention to the sealed packaging of the product, and the shelf life is half a year.
Source: China Food Network