Prevention of Sugar Crystals of Preserved Fruit by Re-cooking in Syrup
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Abstract:
Using orthogonal experiment, the effects of the proportion of water, material and the amount of added sugar and heating time on the re-cooked preserved fruit were determined, The best sugar-crystal prevention processing parameters were determined by sensory evaluation as: the material to water tatio 1:8, the syrup concentration 25%, boiling water bath treatment time 60 minutes.
