The high-sugar candied fruit in the preserved candied fruit refers to the total sugar content of the finished product of more than 60%, and the sugar content of some products reaches 75%. At present, the sweetness is too high and is not suitable for people's taste requirements, so we must The total sugar content of the finished product decreases. Generally speaking, the total sugar content is less than 50%, that is, the sugar content between 40 and 50% is called low-sugar candied fruit. However, due to the low sugar content, the yield and plumpness of the finished product will be relatively reduced, thus increasing the water content of the product, but will reduce the shelf life of the finished product. The only solution is to add a preservative. Another layer of low-sugar preserves is to reduce the sweetness, keep the total solids content unchanged, and reduce the sweetness by using a less sweet glucose syrup or starch syrup, which is one-half when preparing the sugar liquid. Or one-third of the sugar is replaced with glucose syrup or starch syrup, and some gelling agents such as sodium alginate and gelatin can also be used. They have no sweetness, and they replace some of the sucrose in the sugar liquid and can also reduce the sweetness. The purpose of degree. However, these colloids belong to macromolecules, and the raw materials in the sugar solution are not easily absorbed. Vacuum translucent devices are required to enable macromolecular colloids to be absorbed into the raw material cells. The starch syrup and the glucose syrup can be absorbed into the raw material cells without using a vacuum transudation device in the sucrose solution. In order to achieve a certain degree of fullness of the finished product, there is another way to increase the moisture content of the finished product. The semi-dry and semi-humid preserved candied fruit has a moisture content of 25%. The current moisture content of the low-sugar preserve is higher than the moisture content of the semi-dry semi-humid product by 28%, but cannot be higher than 30%, otherwise the total solid content It cannot be guaranteed. In this regard, the finished product should be added with preservatives. The preservative potassium sorbate is more effective than sodium benzoate, and should pay attention to the packaging and product storage conditions. Therefore, as long as the low-sugar preserve is low in sweetness, the flavor is good, and the appearance of the product is full. Meet the current consumer requirements.
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