Introduction to candied fruit：

  Preserved fruit is a food made from fresh fruit through the main processes of peeling, pitting, boiling in sugar and water, soaking, drying, and finishing packaging. The surface is dry, slightly sticky, and the water content is below 20%. The candied fruit has fine materials, fine processing, good color, good taste, soft and refreshing taste. It does not reverse sugar, does not stick to your hands, tastes soft, sweet and sour.

Candied fruit processing steps：

  Preserved fruit is a food made from fresh fruit through main processes such as peeling, pitting, boiling in sugar and water, soaking, drying, and finishing packaging. It is bright and transparent, with a dry surface, slightly sticky, and a water content of less than 20%.
  Choose fresh and intact fruits (varietals that can be dried) to remove the calyx, pedicle, core or barrel (such as hawthorn), cut in half, slice, and dry (different processing methods such as shade drying and sun drying are used according to different fruits) , Drying, etc.) in order to keep the original flavor and proper size and shape of the fruit as much as possible. Store dry products for later use.
  Prepare dipping liquid and auxiliary materials. The dipping solution is mainly composed of sweetener and a small amount of potassium sorbate, and the auxiliary materials are composed of compound thickener, citric acid or malic acid, sweetener, and potassium sorbate. Soak the dried fruit in the macerate for 2-3 hours. After the dried fruit is fully absorbed, remove it, drain the water and dry appropriately. Put the soaked dried fruits into the auxiliary materials and boil until boiling, remove and drain.

Candied fruit drying process：

  Spread out the dried fruit in a single layer and place it in a drying room, and keep it at 60°C-70°C during baking. The dried candied fruit is moderately hard and soft, with a water content of about 20-25%, with a bright appearance and moderate sweetness.

Recommendation of candied fruit dryer/drying machine

Commercial 100-3000kg/h large amount of dehydration wide application and easy operation

  Heat pump drying machine use the principle of inverse Carnot cycle. It absorbs low-temperature heat energy in the air, which becomes high-temperature heat energy after efficient heat collection and integration by the heat pump system, and is transported to the drying room for cyclic heating and drying of materials.It refers to exhausting the hot and humid air in the drying room directly to the outside of the drying room through dehumidification device, and then replenishing natural fresh air.

  Hot air circle drying machine belongs to high temperature heat pump unit. Its working principle is: the working fluid of the heat pump is compressed by the compressor, becomes high temperature and high pressure gas, enters the condenser, condenses and liquefies the heat, and is used for air heating in the drying room. The moisture in the material is vaporized and evaporated by the form of hot air, and the evaporated water vapor is discharged by the moisture discharge system, thereby achieving the purpose of drying the drying material.


Candied fruit drying video：