What is the difference between preserved fruits and cold fruits
Release time:2025-08-19
There are several main differences between preserved fruits and cold fruits:
Processing technology
Liangguo: Using various fresh fruits (blanks) as the main raw material, first washing and bleaching, then drying or air drying, then adding materials for soaking, and finally drying or air drying again to obtain the finished product. Some cold fruits may also undergo processes such as salting.
Dried fruits: Fresh fruits are washed, peeled, and pitted, then cut into slices or cubes, boiled and soaked in sugar water, and finally dried or sun dried.
ingredient
Liangguo: The main ingredients include licorice, salt, sugar, etc. Various seasonings can be added, such as sour plum powder, spices, etc.
Dried fruit: The main ingredient is sugar, and sometimes sweeteners such as honey are added to increase sweetness.
sugar content
Cold fruit: The sugar content is generally below 50%.
Dried fruits: Currently, there are mostly low sugar dried fruits on the market with a sugar content of 40% -55%, while high sugar dried fruits have a sugar content of over 60%.
Taste and texture
Liangguo: It has a relatively crisp taste and a certain chewiness, with a sweet, sour, slightly salty taste and a hint of the original fruit flavor.
Dried fruit: It has a soft and glutinous taste, a soft texture, a sweet taste with a slight acidity, and has the aroma and taste of different fruits. Its chewiness is relatively small.
appearance
Liangguo: The shape generally maintains the original fruit as a whole, with a relatively dry surface and some appearing salt frost.
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