| 摘要 |
<p>PURPOSE:Fruits or vegetables are dipped in a sugar solution, taken out of the solution and frozen and the operations are repeated in turn in higher concentration solutions to produce candied fruits, thus permitting the production of high-quality candied fruits without deformation in a short time. CONSTITUTION:Fruits or vegetables are subjected to pretreatments such as washing, peeling, blanching or bleaching. Then, they are subjected to freezing to form fine ice crystals in the tissues and dipped in a 20-40wt% sucrose solution so as to moderate the damages caused by freezing until the concentration of sucrose becomes 15-40wt% in the tissues. The operation of dipping in a low-concentration sucrose solution can be eliminated, when a material that have already been treated with an appropriate sucrose solution such as canned fruit is used, while it will take as long as 48hr, when carrots or burdocks are employed. The starting material treated with a low-concentration sucrose solution is taken out and frozen by placing it under a condition of lower than -12 deg.C for 2-8hr, then dipped in a higher-concentration sucrose solution than that of the pretreating solution. In turn, the dipping operation is repeated using higher and higher concentration sucrose solutions to make the title candied fruits.</p> |
