This kind of product belongs to the dry state candied fruit, that is, the surface of the product is allowed to have white sugar crystallization. Pineapple pulp contains acid, if the acid is not removed, it can convert sugar into invert sugar, the surface of the product will not appear recrystallization phenomenon, but pineapple sugar products on the contrary, remove the acid in the pulp, its processing technology is as follows.
(1) Raw material handling
Select pineapples that have entered the ripe stage, remove rotten fruits, diseased fruits, insect fruits, peel and remove the heart and eye by artificial or mechanical methods, and slice them, and the diameter of the fruit body is within 5 cm, which can be cut horizontally into 1.5 cm thick round pieces. With a diameter of more than 5 cm, it can be cut into four-lobed fan-shaped pieces.
(2) Impregnation of ash
Pineapple pulp is a juicy berry type, the purpose of ash soaking is to make the pectin substance and calcium combine into insoluble pectin acid calcium salt, so that the loose and easy to cook flesh becomes slightly firm and not easy to cook, and at the same time neutralizes the acid contained in the pulp. Leaching ash is to use 3% lime water that is, use 1.5 kg of quicklime to add 50 kg of water, constantly stir to dissolve it, wait for a moment of turbid lime water to clarify and then take the upper clear liquid to soak the pineapple slices for 8 hours, after which rinse with a large amount of water, to test the pH value with pH test paper, the test strip does not change blue for the degree. Drain the raw material.
(3) Sugar stains
Add 50 kg of pineapple slices, 20 kg of sugar and 25 g of sodium benzoate to the container, mix well and macerate for 24 hours.
(4) Sugar boiling
Add another 10 kg of granulated sugar, cook with pineapple slices, stir continuously, and cook until the pineapple slices are transparent, full of sugar, and sugar crystallization occurs, you can stop heating, remove the dried fruit, spread it in the baking dish, and dry it.
(5) Dry at 60 °C until the moisture content is 18%.
6) Packaging after cold
Pineapple flavor spray can be used once before packaging. Finished product requirements: dry surface, sugar color light yellow or orange yellow crystal, small and uniform, pineapple aroma.