What is the white frost on the preserves
Release time:
2025-03-20
Preserved fruits are usually made by cutting fresh fruits into small pieces, adding sugar or honey, soaking and pickling for a certain period of time, and then drying and other processes. In this process, due to the condensation of water and juice, the surface of the preserved fruit will appear as a white crystalline substance, that is, hoarfrost on the preserved fruit.
1. The phenomenon of hoarfrost in the production process of preserved fruits
Preserved fruits are usually made by cutting fresh fruits into small pieces, adding sugar or honey, soaking and pickling for a certain period of time, and then drying and other processes. In this process, due to the condensation of water and juice, the surface of the preserved fruit will appear as a white crystalline substance, that is, hoarfrost on the preserved fruit.
2. Composition and effects of hoarfrost
The hoarfrost on the preserved fruit is mainly formed by the condensation of water and fruit juice. This phenomenon is normal during the production process, and it also reflects the abundance of water and juice in the preserved fruit. However, if there is too much hoarfrost, it may affect the quality and taste of the preserved fruit. Too much hoarfrost may affect the taste and texture of the preserved fruit, making it softer and more susceptible to spoilage, and there may be poor shelf life issues.
3. How to effectively reduce the production of hoarfrost
In order to avoid a large amount of hoarfrost in the preserved fruits, we should try to control the moisture content during the production process, and at the same time control the marinating time and drying temperature appropriately, so as to ensure the quality and taste of the preserved fruits. In addition, in order to maintain the freshness and taste of the preserved fruits, it is recommended to store them tightly sealed in a dry and ventilated place after making them to avoid moisture and spoilage.
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