Our country has always had “South honey North preserved” said that the South to wet products preserved fruit is mainly in the North to dry products preserved fruit is more.<\/p>\n
Candied fruit contains fruit acids, minerals, vitamin C, a variety of amino acids and dietary fiber, and contains a large amount of glucose and fructose, easy to be absorbed by the human body, especially some of the candied fruit with the same source of raw materials of food and medicine, the consumer’s health has certain benefits.<\/p>\n
Is candied fruit a dried fruit product?<\/strong><\/p>\n No!<\/strong><\/p>\n Dried fruit products refers to fruit as raw materials by drying, drying and other dehydration process made of dried fruit food.<\/p>\n Candied fruits and vegetables as the main raw materials, add (or not add) food additives and other auxiliary materials, by sugar or honey or salt pickling (or not pickled) and other processes made of products.<\/p>\n How many types of preserves are there?<\/strong><\/p>\n According to GB 14884-2016 “National Standard for Food Safety Candied Fruits”, candied fruit products include candied fruits, cooled fruits, preserved fruits, talking fruits, fruit cakes and fruits, collectively known as candied fruits and cooled fruits.<\/p>\n Application of food additives in candied fruit<\/strong><\/p>\n 1. Preservatives<\/strong> No. 1 2 3 4 5 2.Sweetener<\/strong> These sweeteners do not affect the color of the product, the processing is convenient, can produce sweetness or can intensify the sweetness sensation, and are called non-nutritive sweeteners or synthetic sweeteners.The regulations on the use of sweeteners in preserved fruits and cold fruits in GB 2760-2014 are shown in Table 2. No. 1 2 3 8.0 4 5 6 7 8 9 10 11 5 3.Colorant<\/strong> Table 3 The use of coloring agents in GB 2760-2014 for candied fruit<\/strong><\/p>\n No. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 4\u3001Others<\/strong> Table 4 The use of anti-caking agents and other provisions in GB 2760-2014 for candied fruits and cold fruits<\/strong><\/p>\n No. 1 2 3 Our country has always had “South honey North preserved” said that the South to wet products preserved fruit is mainly in the North to dry products preserved fruit is more. Candied fruit contains fruit acids, minerals, vitamin C, a variety of amino acids and dietary fiber, and contains a large amount of glucose and fructose, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n
\nThe most commonly used preservatives in candied fruit are benzoic acid and sorbic acid, and the use of preservatives in candied fruit in GB 2760-2014 is shown in Table 1.
\nTable 1 Provisions on the use of preservatives in candied fruit in GB 2760-2014<\/strong><\/p>\n
\nAdditives
\nMaximum use g\/kg
\nName of food<\/p>\n
\nBenzoic acid and its sodium salt
\n0.5
\nCandied fruits<\/p>\n
\nSorbic acid and its potassium salt
\n0.5
\nCandied fruit<\/p>\n
\nSulfur
\n0.35
\nCandied fruit<\/p>\n
\nSulfur dioxide,potassium metabisulfite,sodium metabisulfite,sodium sulfite,sodium bisulfite,sodium hyposulfite
\n0.35
\nCandied fruit<\/p>\n
\nDisodium EDTA
\n0.25
\nDried fruits (only groundnut dried fruits)<\/p>\n
\nAdding more than 55% of white granulated sugar to candied fruits can inhibit the growth of bacteria, so that candied fruits can be preserved for a longer period of time. The use of sugar also has some disadvantages, such as sugar flow, etc. In order to overcome these shortcomings can be added to other sweeteners, such as sodium saccharin, sweetener. The sweetness of sodium saccharin is 500 times that of sucrose, and the sweetness of sweetener is 30-40 times that of sucrose.<\/p>\n
\nTable 2 The use of sweeteners in candied fruits in GB 2760-2014<\/strong><\/p>\n
\nAdditives
\nMaximum use amount g\/kg
\nName of food<\/p>\n
\nN-[N-(3,3 -dimethylbutyl)]-L-\u03b1-aspartyl-L-phenylalanine 1 -methyl ester (also known as Nutella)
\n0.065
\nCandied fruit<\/p>\n
\nAmmonium glycyrrhizinate, monopotassium glycyrrhizinate and tripotassium glycyrrhizinate
\nAppropriate amount according to production needs
\nCandied fruit<\/p>\n
\nSodium cyclohexylsulfamate (also called sweetener), calcium cyclohexylsulfamate
\n1.0
\nCandied fruit<\/p>\n
\nCold fruits, sweeteners, fruitcakes<\/p>\n
\nSucralose (also known as sucralose)
\n1.5
\nCandied fruit<\/p>\n
\nMethyl aspartyl phenylalaninate (also known as aspartame)
\n2
\nCandied fruit<\/p>\n
\nMethyl aspartyl phenylalaninate acetylsulfonate
\n0.35
\nCandied fruit<\/p>\n
\nStevioside
\n3.3
\nCandied fruit<\/p>\n
\nPotassium acetylsulfamate (also known as acesulfame)
\n0.3
\nCandied fruit<\/p>\n
\nIsomaltose
\nUsed in moderation according to production needs
\nCandied fruit<\/p>\n
\nL-\u03b1-aspartyl-N-(2,2,4,4-tetramethyl-3-sulfatotrimethylene)-D-alaninamide (also known as Allysweet)
\n0.3
\nTalking Chemicals<\/p>\n
\nSodium saccharin
\n1
\nCandied fruits<\/p>\n
\nCold fruits, talking, fruit cakes<\/p>\n
\nFruits will produce color change under the action of enzyme and oxygen during processing, so that the color of fruits will be damaged, so generally in the production of candied fruits, appropriate amount of food coloring will be added, such as amaranth red, lemon yellow, sunset yellow, bright blue and so on. If the control of the production process is not strict, the overuse of these colors may occur when adding them.The use of colorants in candied fruits in GB 2760-2014 is shown in Table 3.<\/p>\n
\nAdditives
\nMaximum use g\/kg
\nName of food<\/p>\n
\nIndigo and its aluminum color precipitate
\n0.1
\nCandied fruit Cold fruit<\/p>\n
\nSaffron yellow
\n0.2
\nCandied Fruit<\/p>\n
\n\u03b2-carotene
\n1
\nCandied gazpacho<\/p>\n
\nRadish red
\nUse in appropriate amount according to production needs
\nCandied fruit<\/p>\n
\nLemon yellow and its aluminum precipitate
\n0.1
\nCandied fruit<\/p>\n
\nSunset yellow and its aluminum precipitate
\n0.1
\nCandied fruit<\/p>\n
\nNatural amaranth red
\n0.25
\nCandied fruit<\/p>\n
\nAmaranthine red and its aluminum precipitate
\n0.05
\nCandied fruit<\/p>\n
\nCarmine and its aluminum precipitate
\n0.05
\nCandied fruit<\/p>\n
\nGardenia yellow
\n0.3
\nCandied fruit<\/p>\n
\nErythrosine and its aluminum precipitate
\n0.05
\nCold fruits<\/p>\n
\nTitanium dioxide
\n10
\nFruits and drinks<\/p>\n
\nTurmeric
\nAppropriate amount according to production needs
\nFruit<\/p>\n
\nBrilliant blue and its aluminum color precipitate
\n0.025
\nFruits<\/p>\n
\nNew red and its aluminum precipitate
\n0.05
\nFruit<\/p>\n
\nMulberry red
\n5
\nFruit cake<\/p>\n
\nSome anti-caking agents, emulsifiers and thickeners are also added to candied fruit in the production process.The regulations on their use in GB 2760-2014 are shown in Table 4.Test method GB\/T 21913-2008 “Determination of talc in food”.<\/p>\n
\nAdditive
\nType
\nMaximum use g\/kg
\nName of food<\/p>\n
\nTalc
\nAnti-caking agent
\n20
\nCold fruits and flavors<\/p>\n
\nMagnesium Stearate
\nEmulsifier, Anti-caking agent
\n0.8
\nCandied fruit<\/p>\n
\nMonodiglycerides of diacetyl tartaric acid
\nEmulsifier, Thickener
\n1
\nCandied gazpacho<\/p>\n","protected":false},"excerpt":{"rendered":"