Why can licorice be paired with candied fruits for production
Release time:2025-08-19
Licorice can be produced in combination with candied fruits and dried fruits mainly due to the following characteristics:
Sweetening seasoning: Licorice contains glycyrrhizic acid, which is about 50 times sweeter than sucrose. It can reduce the amount of sugar used and bring a unique sweet aftertaste, balancing the sourness of fruits.
Enhance fragrance and relieve greasiness: Its natural aroma can mask the fishy taste of raw materials, enhance the fruity aroma level, and is especially suitable for pairing with sour and astringent fruits such as hawthorn and plum.
Preservative and antibacterial properties: Glycyrrhetinic acid has a certain antibacterial effect and can assist in extending the shelf life of candied fruits (commonly used in traditional techniques).
Medicine and food share the same origin: Traditional Chinese medicine believes that licorice can harmonize medicinal properties, produce fluids and quench thirst, and is in line with the "appetizing" function of candied fruits, which is in line with traditional health concepts.
Summary: Licorice has become a classic partner for candied fruits through its seasoning, aroma enhancement, preservative properties, and health benefits.
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