In the process of preserving and preserving, why is it easy to exceed the sulfur dioxide standard?

The nutritional value of preserved fruit is very low, experts recommend changing to eat dried fruit instead of basically no vitamins, the sugar content is particularly high, preserved fruit and candied fruit are made of fruit, after a long time of sugar making, the sugar content in the finished product is more than 60%, mostly showing a translucent and sticky state. Due to the high osmotic pressure of sugar, it has the effect of inhibiting the reproduction of bacteria, so preserved fruits and candied fruits can be stored at room temperature for a long time without spoilage. In the processing of preserved fruits and candied fruits, it is also necessary to boil for a long time, and the vitamin C contained in fresh fruits is basically completely destroyed and cannot provide vitamins for the human body.

But minerals and cellulose are not afraid of heat, and they are largely preserved intact. The difference between preserved fruit and candied fruit is that preserved fruit contains only sugar, while candied fruit also contains some salt.

The right combination of salt and sugar makes the taste more vivid and palatable, and it doesn't feel sweet and greasy. Moreover, when salt and sugar coexist, the preservative properties are better. For example, plums, plums, etc. have added more salt, and long-term intake of a large amount of salt will induce high blood pressure in the human body, so it is not advisable to eat plum constantly.

In general, preserved fruits and preserves are a class of foods that are high in sugar, high in calories, and low in vitamins. Moreover, the metabolic decomposition of sugar in preserved fruits requires the participation of various vitamins and minerals, and if you eat a large amount of refined sugar, it will increase the body's demand for other nutrients, and it is easier to produce B vitamins and certain trace element deficiencies. What worries nutritionists even more is that other additives may be added to these foods, such as synthetic colors that are often added to make the colors more vivid and beautiful; In order to keep the preserved fruit from browning, it is often smoked with too much sulfur dioxide; In order to make the fragrance more intense, flavors are often added; In order to make the taste more crisp, alum ...... is often addedThese ingredients make this kind of product with low nutritional value even more worrying.

If you're a fan of these sweet snacks, you might as well switch to dried fruit. Dried fruit tastes also very sweet, but the sugar in it is not added white sugar, but the sugar contained in the fruit itself. In the process of making dried fruits, the minerals in them are concentrated, and the nutritional value is relatively high.

Dates, orange cakes, dried apricots, dried figs, prunes, raisins, dried grapes, etc., are all very good dried fruits, eat a little bit, can help the body replenish potassium, iron and other minerals and dietary fiber.

Preserved fruit is a food that helps to replenish energy and nutrients. High-quality preserved fruit preserves have the characteristics of sweet and delicious taste and unique taste, but they are easily affected by many factors and reduce their quality. The following are the common factors that lead to the deterioration of the quality of preserved fruit macrofiber:

The moisture content is too high.

The high moisture content of preserved fruit is one of the main factors leading to the deterioration of quality. If there is too much water, the preserved fruit is prone to rotting and spoiling, and the taste will become dregs and lose its flavor. To avoid this, producers need to tightly control the moisture content, which is usually below 15.

At the same time, consumers should also pay attention to the production date and shelf life of the food when purchasing, and store it in a dry and cool place.

Use of inferior raw materials.

The quality of preserved fruit also depends on the quality of the raw materials used. The use of low-quality fruits, such as rotten, moth-eaten or stained fruits, will not only lead to spoilage of the preserves, but unhealthy raw materials can also have a negative impact on the human body. Therefore, consumers should choose preserved fruit preserves produced by regular brands and professional manufacturers to ensure that the raw materials used meet food safety and hygiene standards.

Over-processing Over-processing is also a factor that leads to the deterioration of the quality of preserved fruits. Over-processing can damage the structure of the candied fruits, making them uneven. At the same time, high temperature, pressure and other processing conditions will lead to the loss of food nutrients.

In order to avoid this, manufacturers need to strictly control factors such as time, temperature, and pressure during the processing process to reduce the processing process as much as possible.

Improper storage Incorrect storage can also affect the quality of preserved fruits. Preserved fruit preserves should be stored in a dry, clean, cool place and protected from moisture and heat as much as possible. Excessive sun exposure and air pollution are also responsible for the deterioration and quality of preserved fruits.

Therefore, when storing preserves, direct contact with harmful substances such as sunlight, air, and dust should be avoided.

Conclusion In conclusion, preserved fruit is a popular snack for people of all ages, but it is necessary to pay attention to the quality of the food and its preparation process to prevent potential risks, such as over-processing or improper storage. When buying and eating preserved fruit preserves, consumers should carefully read food labels and choose regular brands and manufacturers to avoid food hygiene and safety problems as much as possible.

Answer: The main conditions that affect the growth and reproduction of bacteria and fungi are temperature, moisture, nutrition, and harmful substances (such as preservatives), and any of the above factors will affect their growth and reproduction. Candied fruit is made of fresh fruit (30% 80% sugar), when the macro-old bacteria enter the candied fruit, because the concentration of bacteria is lower than the concentration of the candied solution, the bacterial cell loses water, affecting its life and life activities or death, so as to achieve the purpose of long-term preservation.