Guava commonly known as guava, that pull or pull son. A fruit tree of the genus myrtle in the myrtle family, the meat is very soft, juicy, sweet and almost seedless, with a flavor close to that of pears and dates. Its fruit elliptic, color milky blue to milky white, extremely beautiful, average single fruit weight more than 380 grams, the largest can reach 550 grams, sugar content is 11.45%, containing a lot of potassium, iron, carotene, nutrition is extremely rich. Guava is one of Taiwan's native fruits, or a first - class fruit to reduce weight.

Processing process of guava:

Material selection → cleaning → bag removal, segmentation → color protection, hardening treatment → rinse → hot → sugar → dry → packaging.

1.Raw material selection requirements of maturity should not be too high, hard ripe can. Select fruits with maturity of 8 ~ 9, clean them, cut them longitudinally with a knife, remove fruit capsules with a spoon, cut them longitudinally into strips with width of 0.8 cm, and then put 0.2% sodium pyrosulfite and 0.2% calcium chloride into the solution for color hardening treatment for 4 ~ 6h. Then pick up the rinsing water. Fruit sac contains hard seeds, not suitable for candied fruit, can be beaten for making jello or fruit juice.

2. Pre-boil the water and put it into the raw material. The time is generally 2 ~ 3min. Cool with cold water immediately after the hot blanching to prevent excessive blanching.

3.Sugar if the raw materials are pre-cooked, can be pre-cooked raw materials while hot into 30% cold sugar liquid cooling and sugar stains. If the raw material is not pre-cooked, then first boil with 30% sugar solution, boil for 1 ~ 3min, and cook until the pulp turns soft. After 8 ~ 24h of sugar stains, remove the sugar solution, add 10% ~ 15% sucrose, heat and boil, pour the raw materials to continue sugar stains. After 8 ~ 24h, remove the sugar solution, and then add 10% sucrose. After heating and boiling, add the sugar solution back to the raw material, and use the temperature difference to accelerate the osmosis. After several times of sugar infiltration, the raw material sugar absorption can reach 40 ~ 50 degrees Bx, to achieve the sugar content of low-sugar preserved fruit. Starchy sugar can replace 45% sucrose to reduce the sweetness of guava candied, and still absorb sugar plump, and soft. If you want to increase the sugar content of guava candied, continue to sugar, until the required sugar content.

4.Drying process after sugar guava block system to achieve the required sugar content, pick up and drain the sugar solution, can be washed with hot water, in order to wash away the surface sugar solution, reduce viscosity and conducive to drying. Guava preserved fruit product requirements translucent, shiny, light orange yellow to deep orange yellow, color is consistent, sugar solution penetration is uniform, organization is full, edible without obvious crude fiber, sweet with acid, the original fruit flavor prominent. The total sugar content is 60-65%, the total acidity is 0.5-0.8%, and the moisture content is 18-20%. During the drying process, the temperature can be controlled at 45-55 degrees. In order to facilitate water evaporation, the low-temperature drying time is relatively long.

5.The water content of finished guava pulp is generally 18% ~ 20%. After reaching the drying requirements, soft back, packaging. During drying, the fruit often deforms and needs to be pressed flat after drying. The packaging is mainly moisture-proof and mildew-proof. Dried fruits can be used for packaging. The packaging is 50g and 100g in composite plastic film bags.

6.Quality standard deep orange yellow to orange red, shiny, translucent, consistent color; The appearance is complete, the organization is full, the surface is dry and does not stick to the hand; It has guava flavor. Water content: 18% ~ 20%; It contains 50% to 60% sugar.