Continuous sugar infusion process

摘要

A process for infusing sugar into fruits and vegetables comprises the steps of providing a quantity of produce, treating the produce for a period of time sufficient to cause osmotic rupturing of at least a portion of the cells within the produce by contacting the produce with water, then infusing the treated produce by contacting it with a concentrated infusion syrup in a stage-wise manner for a time sufficient to prepare an infused produce having a Brix level from about 40 DEG to about 52 DEG .