Bitter gourd processing candied fruit technology

Bitter gourd, also known as cool melon, is cultivated in the southern provinces of China. Bitter gourd contains rich bitter glycosides, glutamic acid, alanine, tryptophan, pectin, multivitamins and trace elements. Its bitter cold is bitter, and it has the effects of clearing away heat and removing heat and clearing eyesight; The role of hypoglycemia is an ideal raw material for processing candied fruit.

Choose fresh bitter gourd which is not white, skinny, no pest, no mechanical injury, no mildew, and thick flesh. Wash the sediment, dust and pesticide residues on the surface of the raw material with flowing clean water. The washed bitter gourd was placed in a NaOH solution at 90°C and mass fraction of 0,03, and the mixture was continuously stirred, and then repeatedly rinsed in clean water until the lye was washed, and the residual peel was gently removed.

Divide the bitter gourd into two lobes, dig the fruit core and seeds, and then cut the small strips of 5cm~6em and 1.5cm in width, and place them in NaCl solution to avoid contact between the fruit pieces and the air. Then heat and boil, and then chilled to 30 °C, repeated three times -4 times, you can get rid of bitterness.

Bitter bitter gourd should be placed in the flow of fresh water rinse more than 5 hours to achieve a better desalination effect, such as the use of 60 °C warm water rinse, you need to change the water 4 times -5 times, each time interval 30 minutes.

Prepare a mixed solution of sucrose and citric acid, filter with Nigerian flannel, and then put the small pieces of bitter gourd in the sugar solution to boil for 5 minutes to 10 minutes, and dilute the honey for 5 hours to 10 hours. Remove the fruit pieces that have been soaked with sugar and drain them. Baking: The initial temperature of 70 ~ 75 °C, 3 hours - 4 hours after the temperature dropped to about 60 °C, baked until the surface is not sticky. The dried honey heat is packed into a composite film bag and vacuum sealed.

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