What is white cream on candied fruit
Release time:
2024-06-20
White frost phenomenon in the process of making preserved 1. fruit Preserved fruit is usually cut into small pieces of fresh fruit, then add sugar or honey, after a certain period of soaking and pickling, and then through drying and other processes. In this process, due to the condensation of water and juice, the surface of the preserved fruit will show a white crystalline substance, that is, the white frost on the preserved fruit. Ingredients and Effects of 2. White Cream The white frost on the preserved fruit is mainly condensed by water and juice. This phenomenon in the production process is normal, but also reflects the preserved fruit contains rich water and juice. However, if there is too much white frost, it may affect the quality and taste of preserved fruits. Too much white frost may affect the taste and texture of the preserved fruit, making the preserved fruit more and more soft, and easy to deteriorate, and there may be poor shelf life. 3. how to effectively reduce the production of white frost In order to avoid a lot of white frost in preserved fruit, we should try our best to control the moisture content in the production process, and control the pickling time and drying temperature appropriately, so as to ensure the quality and taste of preserved fruit. In addition, in order to maintain the freshness and taste of the preserved fruit, it is recommended to store it in a dry and ventilated place after production to avoid moisture and deterioration of the preserved fruit.
White frost phenomenon in the process of making preserved 1. fruit
Preserved fruit is usually cut into small pieces of fresh fruit, then add sugar or honey, after a certain period of soaking and pickling, and then through drying and other processes. In this process, due to the condensation of water and juice, the surface of the preserved fruit will show a white crystalline substance, that is, the white frost on the preserved fruit.
Ingredients and Effects of 2. White Cream
The white frost on the preserved fruit is mainly condensed by water and juice. This phenomenon in the production process is normal, but also reflects the preserved fruit contains rich water and juice. However, if there is too much white frost, it may affect the quality and taste of preserved fruits. Too much white frost may affect the taste and texture of the preserved fruit, making the preserved fruit more and more soft, and easy to deteriorate, and there may be poor shelf life.
3. how to effectively reduce the production of white frost
In order to avoid a lot of white frost in preserved fruit, we should try our best to control the moisture content in the production process, and control the pickling time and drying temperature appropriately, so as to ensure the quality and taste of preserved fruit. In addition, in order to maintain the freshness and taste of the preserved fruit, it is recommended to store it in a dry and ventilated place after production to avoid moisture and deterioration of the preserved fruit.
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