| 摘要 |
The process for the manufacture of apple slices, enriched in sugars, comprises cutting into slices, introducing sugars by osmosis and drying the slices under vacuum. The sugars are introduced into the slices by aqueous osmosis, the reaction of the polyphenols with oxygen being blocked by coating these, thus preventing browning of the apple. Drying is carried out under vacuum, which suppresses any activity of the oxygen on the polyphenols. The fruit product obtained by this process is provided as dried, sugar-enriched apple slices. Their crunchiness is obtained by adjusting the temperature during drying under vacuum, drying which is continued until a moisture content of between 2 and 5 % by weight of water with respect to the solid components of the fruit is obtained. |
