Candied fruit, processed by a fruit candied fruit production line machine, is a product made mainly from fruits and vegetables, with (or without) food additives and other auxiliary materials, and marinated (or not marinated) with sugar, honey, or salt. Including candied fruits, preserved fruits, preserved fruits, preserved fruits, fruit cakes, and fruit pills, etc

The classification of candied fruits is as follows:
Sugar stains
Sugar coated candied fruits are cooked by adding sugar to the flesh, and the finished product is usually soaked in a concentrated sugar solution. The flesh is delicate and delicious. Such as candied red fruit, candied crabapple, candied quince, as well as sugar green plum, sugar osmanthus, sugar rose, etc., all belong to this category.
Sugar soaked products have a slight amount of sugar liquid on the surface, with a crispy color and a refreshing sweetness. The original fruit has a rich flavor, with excellent color, aroma, taste, and shape. Representative products mainly include plum series products, as well as sugar Buddha’s hand, honey kumquat, figs, etc. Returning sand products have a dry surface, a slight frosting, a fresh color, a unique shape, a crispy texture, and a sweet and moist taste. Representative products include jujube series products, as well as Su orange cakes, golden tangerines, Su style preserved plums, nine dried tangerines, sugar bayberries, sugar cherries, etc.
Return sand type
After the raw materials are soaked in sugar and boiled, the surface of the finished product is dried and covered with white frosting, such as sugar winter melon strips, golden jujube, kumquat cakes, etc.
After being soaked in sugar and boiled, the surface of the fruit is covered with a layer of powdered sugar coating, making the product opaque, crisp in texture, and high in sugar content. Various melon strips, sugar orange cakes, sugar lotus root slices, sugar ginger slices, sugar kumquats, sugar lotus seeds, sugar water chestnuts, green and red silk, etc. all belong to this category.
Dried fruits
Made by boiling sugar stains and drying, it has a color of brown, golden yellow or amber, bright and transparent, with a dry surface, and is a slightly sticky dry product. Apple preserves, pear preserves, peach preserves, sand fruit preserves, jujube preserves, fragrant fruit preserves, green plum preserves, hawthorn preserves, and crabapple preserves all belong to this category.
After the raw materials are made from sugar soaked sugar and dried, the surface of the finished product is not sticky or dry, with a transparent feeling and no frosting precipitation, such as dried apricots, pineapples (slices, chunks, cores), ginger sugar slices, papaya (strips, grains), etc.
Cold fruit category
It is a licorice cooling product mainly made from various fresh fruits (raw materials). Its external appearance generally maintains the original fruit body, with a relatively dry surface. Some varieties have a salt frost surface, a sweet and sour taste, slightly salty, and have the original fruit flavor. Green plums, Chen Pi plums, rock sugar bayberries, and so on all belong to this category, with a wide variety of varieties.
During the process of sugar soaking or boiling, sweeteners, spices, etc. are added to the raw materials, resulting in a dry surface of the finished product with a rich aroma, such as cloves, plums, snowflakes, and kumquats.
Linguistic category
The main raw material is fruits, which are marinated, food additives are added, and dried products are made with or without sugar or licorice. The products have sweet, sour, salty and other flavors, such as preserved plum, preserved plum, preserved apricot, aged tangerine peel, five spice hawthorn slices, licorice olive, licorice kumquat, etc.
Guodan class
Using fruits and vegetables as the main raw materials, they are boiled with sugar, soaked or salted, dried and ground, and then shaped into various forms of dry products. Such as Baicao Dan, Chenpi Dan, Lemon Dan, Bingmei Dan, Suanmei Dan, Guopi Dan, Hawthorn Dan, Foshou Dan, etc. all belong to this category.
Fruit cake category
The raw materials are processed into a sauce like form, concentrated and dried, and the finished product is in the shape of slices and blocks, such as sour horn cake, passion fruit cake, hawthorn cake, hawthorn strips, fruit peel, appetizing kumquat, etc.
Licorice products
The raw materials are made from fruit puree, soaked with sugar, licorice, and other food additives, and then dried. The finished products have flavors such as sweet, sour, and salty, such as preserved plums, licorice olives, dried tangerine peel, and preserved plums.

Production process of fruit preserves

1: Fresh fruits and vegetables → picking and grading → shape processing → salting and drying → hardening treatment → rinsing → blanching → sugar soaking → sugar boiling → cooling

2: Fresh fruit → Embryo → Rinse and desalinate → Air dry → Boil ingredients → Marinate ingredients → Sun dry → Packaging → Finished product

Processing flow and equipment of dried fruit and candied fruit production line

1. Selection and Grading of Raw Materials: Choosing high-quality fruit and vegetable raw materials is one of the key steps in producing dried fruits and preserves. The quality of a product mainly depends on its appearance, flavor, texture, and nutritional content, which are closely related to the quality of the raw materials. Based on the type, variety, and maturity of the raw materials, determine the freshness of the fruit and vegetable raw materials that meet the food processing technology and characteristics. At the same time, classify the selected fruit and vegetable raw materials according to their size, mainly using screening method, in order to adapt to the needs of mechanized operation, because fixed machines have certain requirements for the size of their processing objects, otherwise it will be difficult to work normally. The common grading equipment mainly includes swing screen, rotary screen, vibrating screen, etc. The processing objects of each type of equipment are different, and suitable screening equipment should be selected according to the characteristics of the product. For example, when the swing screen is working, the material on the vibrating screen moves in a jumping motion to achieve the grading purpose, which has a relatively large impact on the material. At the same time, products such as kumquats, dates, potatoes, etc., due to their tough and impact resistant surface, should choose vibrating screens for screening such raw materials.
2. Washing: Wash the screened raw materials to remove sediment, impurities, pesticides, and microorganisms from the surface of the raw materials. Due to the significant differences in the types, specifications, properties, and states of fruit and vegetable raw materials, there are also many cleaning equipment available, mainly including vibration spray cleaning machines, paddle cleaning machines, and blower cleaning machines
3. Peeling: For some raw materials that require peeling, including apples, pears, etc., the purpose of peeling is to maintain the taste of the product,

Simultaneously maintaining consistency in product form. The methods of peeling include manual peeling, alkali peeling, thermal peeling, etc. Typical peeling equipment includes throwing and wiping machines, alkali peeling machines, friction peeling machines, etc. Among them, alkali peeling machines have become a commonly used equipment in enterprises due to their high peeling efficiency and non-destructive peeling. Therefore, we introduce alkali peeling machines, which mainly include alkali treatment, peeling devices, and conveying devices. Firstly, spray hot alkaline solution onto the raw material to separate the skin and flesh. Secondly, use a peeling device to spray high-pressure cold water onto the raw material to separate the skin and flesh. The function of the conveying device is to use the conveyor belt to transport raw materials.

4. Trimming and cutting of raw materials includes removing the core, removing the heart, and removing a part that affects product quality. Raw material trimming includes manual trimming and mechanical trimming. Manual trimming has low efficiency and is suitable for small enterprise production, while mechanical trimming is suitable for large enterprise production. Mechanical trimming equipment mainly includes a handle removal machine, a half core cutting machine, and a cherry kernel removal machine. After trimming, some large fruit shaped raw materials are cut, and the cut raw materials are more conducive to the infiltration of sugar and other additives, which will have a better taste. When cutting, the cutting should be carried out according to the requirements of the product form, and the block shape should be neat and consistent. The cutting equipment mainly includes fruit and vegetable slicers, disc shredders, and mushroom slicers, which can be cut according to the type, nature, and requirements of the raw materials.
5. For small fruits that are not suitable for peeling or cutting, as well as fruits with dense tissues that are difficult to absorb sugar (such as jujube, plum, plum, hawthorn, etc.), it is often necessary to cut or puncture the surface of the fruit to allow sugar to penetrate and shorten the sugar production time. Sewing and piercing are generally carried out using a sewing and piercing machine or a specialized sewing and piercing machine.
6. In order to enhance the boiling resistance and brittleness of the raw materials, and avoid them from becoming soft and rotten during the sugar boiling process, hardening treatment is often carried out before sugar boiling. It is to soak the sorted raw materials in a dilute solution such as lime for an appropriate period of time to achieve the purpose of hardening. The selection, dosage, and treatment time of the hardening agent should be appropriate and determined through experiments, otherwise excessive calcium salts will be generated or some cellulose will be calcified, resulting in rough product texture. The hardened raw materials need to be rinsed before sugar processing.

7. After peeling, trimming, and cutting the raw materials, the meat part will come into direct contact with air, and the surface will quickly change color. At this time, color protection treatment is needed to maintain the original color. Currently, there are two widely used color protection methods in fruit and vegetable raw materials, namely sulfur treatment color protection and heat treatment color protection. Sulfur treatment color protection is to immerse the sorted raw materials in sulfite or sulfite containing 0.1% to 0.2% for several hours. Heat treatment color protection is the process of treating raw materials with boiling water or steam to passivate oxidase and peroxidase enzymes, avoiding oxidation. It should be noted that the raw materials that have undergone heat treatment color protection need to be rapidly cooled with cold water to avoid high temperature damage to the brittleness of the raw material structure.
8. Degassing and blanching fruit and vegetable tissues contain a certain amount of air inside. Degassing is to eliminate the air inside the tissue, which is more conducive to the infiltration of sugar. Vacuum degassing is generally used for degassing, and the degassing equipment is relatively simple, mainly composed of vacuum equipment and degassing tanks. Blanching, also known as pre cooking, is a short-term heating treatment of fruit and vegetable ingredients in boiling water or steam, followed by cooling. After hardening and sulfur treatment, the raw materials need to be pre cooked before sugar production to remove residual sulfur dioxide, hardening agents, etc. At the same time, pre cooking can also organize, facilitate sugar infiltration, inactivate or destroy enzymes, and avoid oxidation. The pre cooking time depends on the raw materials.
9. Sugar boiling is the process of heating and boiling raw materials in a sugar solution. It is suitable for processing materials with tight tissues that are resistant to boiling. Its characteristic is that it requires a short amount of time and can be produced continuously. However, prolonged exposure to high temperatures may damage the color, aroma, and taste of the product. Sugar cooking can be divided into one-time cooking method, multiple cooking method, rapid cooking method, and vacuum cooking method. The one-time cooking method refers to the process of cooking pre treated raw materials in one go after adding sugar. The cooking time is generally about 2 hours, and it is suitable for fruits and vegetables with soft tissues and easy sugar infiltration (such as apple preserves, honey dates, etc.). The multiple cooking method completes the cooking process 3 to 5 times and is suitable for raw materials with tight organization and low sugar permeability. The rapid cooking method refers to the alternating heating and cooling of raw materials in a sugar solution, allowing the water pressure inside the fruits and vegetables to quickly increase and the sugar to quickly penetrate and reach equilibrium. The vacuum cooking method involves boiling raw materials under vacuum and at a lower temperature, allowing sugar to quickly penetrate. Common vacuum equipment includes vacuum shrink pots and vacuum tanks.

10. Sugar soaking is a secondary sugar making method that is carried out at room temperature, also known as cold processing. It is commonly used for soft and uncooked fruits and vegetables. Its characteristic is to add sugar in stages without heating, which can better maintain the color, aroma, taste, and shape of the product, such as dried apricots and most cold fruits.
11. Sugar coating is used to produce sugar coated dried fruits, which can be coated with sugar after drying. The so-called sugar coating is to treat dried candied fruits with supersaturated sugar solution, and after drying, form a transparent sugar film on their surface. The ratio of supersaturated sugar solution used for adding sugar solution is: sugar solution: starch syrup: water=3:2:1. After mixing, boil to around 114 ℃ and cool to 93 ℃. Soak the dried candied fruits in the sugar solution for 1 minute and immediately take them out to dry. 2.6. The dried candied fruits need to be graded to ensure a neat and consistent appearance. At the same time, remove residual skin, insect infested products, and other impurities on the product during the production process, and classify them according to the specifications and quality requirements.

The processed products are packaged using polyethylene film as the packaging material for small bags, and corrugated cardboard boxes are commonly used for large packaging. Moisture proof paper is placed in the box, and the small packaging products are placed in large plastic bags and packed together. The mouth is glued tightly with tape, and two layers of strapping are used to tie the outer packaging to avoid damage to the box.