What is the difference between low-sugar preserved fruit and traditional preserved fruit in processing technology and preservation principle?

Do you want to ask the question "What is the difference between low-sugar preserved fruit and traditional preserved fruit in processing technology and preservation principle"? The differences in processing technology and preservation principle of this article are as follows:

1. processing technology: the processing methods of low-sugar preserved fruit mainly include peeling and removing seeds, drying in the sun to remove water, soaking in sugar water to absorb enough sugar, and then drying; Traditional candied fruit is a product which is boiled in sugar water and then preserved in concentrated sugar solution.

2. Preservation principle: the sugar content of low-sugar preserved fruit is generally 40%~55%, and the sugar content of high-sugar preserved fruit is generally above 60%. Low-sugar preserved fruit has high moisture content, is not easy to stick together, and tastes crisp and refreshing; Traditional preserved fruit has high sugar content, low water content, soft texture and soft and waxy taste.