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太和樱桃脯是安徽省地方名特食品。传统加工工艺需要时间长,成品色泽较暗,营养成分损失较大。采用脱色、二次糖煮新工艺可提高成品质量,维生素C含量可提高40％,加工时间仅为传统加工的1/4。综合利用樱桃加工系列食品可提高加工利用率,其经济效益比单一生产樱桃脯提高1.5倍。
Taihe cherry preserved is a famous local food in Anhui Province. Traditional processing takes a long time, the finished product darker, more loss of nutrients. The use of decolorization, the second candied new process can improve the quality of finished products, vitamin C content can be increased by 40%, the processing time is only 1/4 of the traditional processing. Comprehensive utilization of cherry processing of food can increase processing and utilization of the series, the economic benefits than single production of cherry preserved 1.5 times.