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 Manufacture of candied fruit | Methods of preparation

Manufacture of candied fruit | Methods of preparation

The process of manufacturing candied or sugar-dried fruit is one of the preservation methods. Fruits of good size, full-color and cohesive texture are used to make them that do not wear off during the process of adding sugar
The basis of this industry is the absorption of the fruits into the sugary solution until the sugar concentration in the fruit reaches a level that prevents its spoilage, and the fruits must be handled with care in order to preserve their shape and texture.

The most important fruit used in this industry

  • Fresh fruits such as apples, apricots, pears, figs, orange peels, citron and orange
  • Fruit previously stored in SO2 gas solution
  • Proper canned fruit
Candied fruits must retain their natural texture, taste and color, and be free from shattering, fermentation, insect and fungal infections, etc.

Candied fruit manufacturing 

First ..processing of fruits 

  • Choose healthy, ripe and full color fruits
  • Washing the fruits with water to get rid of pesticide residues, dirt and dust 
  • Remove the stems and seeds of fruits 
  • Boil hard fruits for a short time in order to soften their texture
  • Soaking the fruits with warm water, this step is done for the fruits preserved with sulfur dioxide gas
  • Canned fruits quickly absorb the sugary solution due to pre-canning processes

Second, the candying 

Regular sugar and glucose are used in a 1: 1 ratio
In the sugary solution
Using sucrose alone leads to crystallization of the sugar in the fruit, at which point it loses its elasticity and is exposed to crumbling
The candying process can be done in two ways:
  • Fast method
  • slow method

The slow method

  • A sugar solution of 30% concentration is prepared consisting of glucose and sucrose in a 1: 1  ratio
  • The fruit is immersed in the solution, then the mixture is boiled for two minutes and left for 24 to 48 hours in order to balance the sugar in the fruits and the solution. To complete the immersion process, a wooden or metal piece is placed on the surface of the fruit
  • The fruits are liquidated and the sugar solution concentration is raised to 45 or 40% by adding equal quantities of sucrose and glucose, then re- immerse with the solution and left for two days
  • The candied fruits are liquidated again from the solution and the concentration is raised to 50%, then the fruits are added, the mixture is boiled and left for 24 hours and this method is repeated every day until we finally reach a concentration of 70-75% of the mixture
  • The fruits remain in the solution for 20 days until the sugar is balanced inside the fruits, then the fruits are taken. They are washed with hot water and dried in the air to reduce their humidity to the appropriate extent.
  • Then it is packed in cellophane paper and placed with wooden or cardboard packages

The fast way 

  • The fruits are blanched with a sugar solution at a concentration of 35% with two equal quantities of sucrose and glucose until the fruits soften and placed on the drying trays that immersed in the sugary solution and dried at a temperature of 60-63 degrees Celsius with adding a sugary solution again to keep the fruits submerged to reach the concentration of 68% 
  • The trays are removed from the dryer after 24 hours and the fruits are left immersed in the solution to reach the sugar equilibrium state 
  • Then the fruits are washed with hot water and dried at a temperature of 60 degrees Celsius to get rid of stickiness and moisture, then they are packed

Third ... the third step includes

  • Cover the fruits with a layer of sugar, where a sugar solution consisting of sucrose, glucose and water is used. The water is boiled to 112 degrees Celsius and cooled to about 90 degrees Celsius.
  • Then the dry candied fruits are immersed, stacked with strainers, and dried at a temperature of 50 ° C.
  • we must use a fully ripe and full color fruit Sorting and disposing of diseased fruits, and washing the fruits well to get rid of pesticides and insect eggs.
  • Storage exclusively in cellophane paper and in plastic or cardboard boxes.

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