To prevent lemon candied fruit from deteriorating, adding some additives is very necessary
Publish time:
2022-10-24
Lemon candied fruit is cooked with sugar, and these products are usually pre-soaked in concentrated sugar. The fruit is delicate and delicious, and the candied fruit is dried after being cooked. The color is dark brown, golden yellow or dark brown, different, transparent, and the surface is dry.
Lemon Preserves Made by sugar-boiling, these products are usually pre-soaked in concentrated sugar. The fruit is delicate and delicious, and the candied fruit is dried after being cooked. The color is dark brown, golden yellow or dark brown, different, transparent, dry surface, dry surface. It is a slightly sticky dry product. Examples include apples, pears, peaches, shaddock, dates, kaffir lime, green plums, hawthorn fruit, and begonias, etc.
Lemon preserves taste very sweet, and many people like to eat them, but do you know that fresh fruit is prone to decay and spoilage? Adding some additives is a necessary condition to prevent lemon preserves from spoiling. A large amount of flavoring and synthetic sugar is added to improve the taste. Usually, lemon preserves are so sweet, it's not the sweetness of the fresh fruit itself. Colorful food additives are used, but most of these bright colors are contaminated by melanocytes, making them difficult to fade. But are lemon preserves really nutritious?
In order to make lemon preserves more nutritious and allow people to eat them with more peace of mind, using food additives will be safer and healthier. Food coloring comes from nature. Compared with synthetic pigments, it poses less harm to everyone's physical and mental health. Its application not only meets people's needs for food hygiene and safety, but also improves the overall appearance and taste recognition of the food industry, ensuring that the natural, nutritious and safe colors such as β-carotene, radish red, gardenia yellow, cochineal red, and beetroot red are used in catering or skin care products.
Lemon preserves and candied fruit are pickled with a large amount of sugar and salt during processing, leading to problems such as high sugar, high salt, and nutrient loss.
Lemon preserves and candied fruit.
Sugar products use many fruits (blank) as raw materials. Most of the appearance does not maintain the whole original fruit, the nutrition is soft, the color is transparent or translucent, sour, sweet, fragrant, with the original fruit flavor, and has the effect of clearing the throat, moistening the lungs, relieving coughs, and nutritional supplementation.
Although lemon preserves and candied fruit are good, the daily cleaning quality of new products is worrying, and the key lies in the overuse of food additives.
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