Honey plum processing technology

Honey plum is a type of wet candied fruit, made from fresh plums such as Sanhua Li or Quan Huang. The production process involves several key steps to ensure the final product maintains its natural flavor, texture, and appearance while achieving the desired sweetness and preservation. First, the raw plums are carefully prepared by peeling them to remove the waxy surface layer, which allows for better sugar penetration into the flesh. This step is crucial in ensuring that the sugar can be absorbed effectively during the following stages. Next, the plums undergo a hardening and color protection treatment. Since plums naturally contain tannins, oxidation during processing can cause discoloration, turning the fruit gray-brown. To prevent this, the plums are soaked in a solution containing 0.1% calcium chloride and 0.1% sodium bisulfite for about 8 hours. Afterward, they are rinsed with clean water, drained, and set aside for the next phase. The preparation of the sugar solution comes next. For every 50 kg of fresh fruit, 25–30 kg of sugar is used to create a 40% sugar solution. Citric acid (0.1%) and potassium sorbitol (0.05%) are added to enhance flavor and texture before the plums are immersed. The translucent sugar process is a critical and time-consuming stage. After the first day, the sugar concentration in the solution drops significantly, often to around 20%. Therefore, the solution must be concentrated again—increasing the sugar content by approximately 5%—and then returned to the plums for further soaking. This process is repeated every 1–2 days, with careful attention to not directly heating the fruit. Instead, only the sugar solution is boiled. Over time, water evaporates from the fruit while sugar is absorbed, gradually increasing the internal sugar concentration. Without vacuum equipment, this process typically takes 15–20 days, until the sugar level reaches 55–60%, and the pulp’s internal sugar concentration exceeds 50%. Once the desired sugar levels are achieved, the plums are removed from the solution and dried at 60–70°C for 16–20 hours, reducing the moisture content to 25–28%. This drying step helps preserve the fruit while maintaining its texture and flavor. Finally, the honey plums are packaged in pouches or plastic boxes. Due to their slightly higher water content, the total sugar content is around 50%, giving the product a balanced sweet-and-sour taste. The texture is crisp, and the flavor is more vibrant than fresh plums, with a natural freshness that stands out. The product retains the bright color of fresh fruit, avoiding dark brown discoloration. Its fullness and lack of shrinkage also contribute to a higher yield. Properly sealed packaging ensures a shelf life of up to six months.

Cosmetic Raw Materials

Cosmetic Raw Material ,Raspberry Ketone, Nicotinamide, Kojic Acid, Pearl Powder

Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.com