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Low sugar hawthorn processing technology
Compared to traditional methods, this new technology streamlines the process, reduces energy consumption, and preserves the natural nutrients of hawthorn. The key steps in the procedure are as follows:
1. **Fruit Selection** – Only high-quality fruits are selected, with any damaged, rotten, or incomplete ones removed.
2. **Pitting** – A specialized tool is used to remove the seeds efficiently.
3. **Washing** – The fruits are rinsed thoroughly with tap water to ensure cleanliness.
4. **Softening** – The fruit is softened for 3–4 minutes to achieve a uniform and flexible texture. If the softening time is too short, sugar absorption may be affected; if it's too long, the vitamin C content in the pulp can decrease.
5. **Sugar Infusion** – Commercial white sugar is used, with an initial concentration of around 60%. The softened fruit is soaked for 25–30 hours. Adding 1% citric acid to the syrup helps increase the vitamin C content in the fruit. However, in continuous production, the remaining syrup already contains sufficient acid, so no additional acid is needed. After cooling the softened pulp, the ideal mixing temperature is approximately 37°C. If the temperature is too high, although sugar penetration is faster, it leads to significant loss of vitamin C and discoloration. Additionally, the containers used for sugar infusion should be flattened to optimize the process.
6. **Drying** – The fruit is then baked to reduce moisture content.
7. **Packaging** – Sodium benzoate (0.025%–0.05%) and potassium sorbate (0.025%–0.05%) are used as preservatives. The product is packed in plain plastic bags, and no mold growth was observed at room temperature from April to September. Vacuum packaging using composite film can further reduce color fading in the flesh.
The new process results in a product with vitamin C content 1.7–2.0 times higher than that of traditionally processed hawthorn. The pectin content remains at 92.98% of its original level, while the moisture content is 30%, and the sugar content reaches 50%, resulting in a well-balanced and pleasant flavor. This method not only improves efficiency but also enhances the nutritional value and shelf life of the final product.
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