Pineapple fruit is similar to the processing of hawthorn cake and mango fruit, but the flavor of the finished product is different due to different raw materials.
The processing technology is as follows: Â
1. Raw material processing: Take 8-9 mature pineapples. Because the pineapple heart is rich in fiber, it will make the finished product have a rough feeling. If you can use the candied fruit after you go to the heart, you can remove the pineapple heart better, otherwise you can not remove the heart. Â
2. Beating: The pineapple pulp is slurried in the beater. When adding water, try to add less water. Otherwise, the fuel will increase the loss and increase the cost.
 3. Concentration: firstly heat and concentrate in a stainless steel pot, evaporate part of the water, then add sugar, the amount is 80% or 100% of the raw material, and then add the thickener sodium alginate, the amount is 0.7-0.8% of the raw material. Add 10 times water soaking and heating to dissolve into a uniform colloid, then add to the pulp and sugar to cook, the concentration process should be continuously stirred, and at the same time, one-tenth of a million yellow citrin can be added, and finally 0.2-0.3% citric acid is added. , 0.05% potassium sorbate, concentrated to a solid content of 75% to stop heating. Â
4. Spreading the skin: Put a layer of white cloth on the tempered glass with a depth of 6 mm, and then pour the concentrated pineapple sauce on it, with a thickness of 3 to 4 mm. Â
5. Baking: Send it to the baking room and bake it to a semi-dry state at 65 degrees Celsius. Â
6. Uncovering the skin: After taking it out of the baking room, lift the semi-dry skin hot.
7. Drying: Dry at 65 degrees Celsius to 2% water content. Â
8. Slicing: mechanically cut into circular or 3 cm long and 2 cm thin slices as required. Â
9. Packing: small bag or cylindrical sealed package.
Erythritol For Preserved Fruit
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