What is the white frost on candied fruit?
Published Time:
2025-03-20
Fruit preserves are typically made by cutting fresh fruit into small pieces, adding sugar or honey, soaking and pickling them for a period of time, and then drying them using various processes. During this process, due to the condensation of moisture and juice, a white crystalline substance appears on the surface of the fruit preserves, which is the white frost on the fruit preserves.
I. White Frost Phenomenon in Fruit Preserve Production
Fruit preserves are typically made by cutting fresh fruit into small pieces, adding sugar or honey, soaking and pickling for a period of time, and then drying. During this process, due to the condensation of moisture and juice, a white crystalline substance appears on the surface of the fruit preserve, which is the white frost on the fruit preserve.
II. Composition and Influence of White Frost
The white frost on fruit preserves is mainly composed of condensed moisture and juice. This phenomenon is normal during the production process and reflects the abundance of moisture and juice in the fruit preserve. However, excessive white frost may affect the quality and taste of the fruit preserve. Excessive white frost may affect the taste and texture of the fruit preserve, making it softer and more prone to spoilage, and may also lead to poor shelf life issues.
III. How to Effectively Reduce White Frost Production
To avoid excessive white frost on fruit preserves, we should try to control the moisture content during the production process, and appropriately control the pickling time and drying temperature to ensure the quality and taste of the fruit preserve. In addition, to maintain the freshness and taste of the fruit preserve, it is recommended to seal and store it in a dry and ventilated place after production to prevent moisture and spoilage.
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