In the classification of sugar processed products, honey and plums are wet candied fruit, raw materials take fresh fruit, processing techniques are as follows:
1, raw materials to solve: After the harvest of the plums first "skinned" solution, remove the skin wax layer, so that the sugar easily penetrated into the flesh inside.
2. Hardening and color protection: There is a kind of tannin in the plum flesh. During the processing process, the tannins are oxidized to make the product appear gray-brown and affect the appearance. Therefore, it is necessary to prepare the hardened and color-protected liquid mixture; 0.1% dichlorine The calcium was impregnated with 0.1% sodium bisulfite mixed liquor for 8 hours, and then washed with clean water, drained and set aside.
3, preparation of sugar solution: 50 kg of fresh fruit requires 25-30 kg of sugar into 40% sugar; in the sugar solution by adding 0.1% citric acid; 0.05% potassium sorbitol boiled after adding raw material impregnation.
4. The translucent sugar process: The concentration of sugar in the second day of plum immersed in the sugar solution is greatly reduced. Usually only about 20% of the concentration, the need for concentrated sugar solution, the dilute sugar liquid extracted, to the pot or stainless steel pot heating concentration, the desire to increase the concentration of about 5%, the concentrated sugar solution was added back to the plum to dip. In the future, this process must be repeated every 1-2 days, begging to cook only the sugar liquid, and the raw materials cannot be heated directly. In the process of rising sugar, it is the process of the continuous evaporation of water in the raw material and the continuous absorption of sugar. If there is no vacuum transudation equipment, this cycle is relatively long, it usually takes 15-20 days to raise the sugar liquid to 55-60%, and the sugar concentration in the pulp is also required to reach 50% or more before it is reported to be translucent.
5, monotonous: The honey picked up from the sugar liquid, sent to the baking room at 60-70 °C drying 16-20 hours, the water content controlled in 25-28%.
6, packaging: pouch or plastic box packaging.
This product because of the slightly larger water content, its total sugar content of about 50%, because it contains acid, do not think that sweetness is too heavy but sweet and sour moderate. Another feature of the product is crisp, fresh fruit flavor, and better flavor than fresh fruit. From the appearance to maintain the fresh fruit color, can not emerge dark brown, but also because of the slightly larger water content, its fullness is also large. Should pay attention to the product sealed packaging, shelf life of six months.
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