The difference between new preserved fruits and traditional preserved fruits

Traditional preserved fruit is not only a kind of food made from fresh fruit through the main processes such as peeling, coring, boiling with sugar water, soaking, drying, finishing and packaging, but also a kind of new preserved fruit with advanced technology and excellent production. It will not use sweeteners such as saccharin and sodium cyclamate in order to reduce the cost. It is good-looking, delicious, healthy and nutritious, and gradually accepted by more and more consumers. Here is the difference.

1. appearance

Traditional preserved fruits: dark color, wet surface, sticky hands, uneven size

New type of preserved fruit: natural color, dry surface, non stick, no sand return, even size

2. taste

Traditional preserved fruit: poor taste, pure sweetness and flavour.

New preserved fruit: moderate sour and sweet, soft taste, endless aftertaste

3. Saccharin / cyclamate

Traditional preserved fruits: in order to reduce costs, most of them use sodium cyclamate and saccharin

New type of preserved fruit: no sweetener or saccharin

4. preservatives

Traditional preserved fruits: preservatives such as sodium benzoate and potassium sorbate are mostly used

New preserved fruit: never use preservatives such as sodium benzoate and potassium sorbate

5. price

Traditional preserved fruit: Aiming at low cost, using cheap raw materials, simple technology and low price

New preserved fruits: Aiming at high quality, adopting advanced technology, excellent raw materials, fine selection and high price

6. Suitable population

Traditional preserved fruit: mass consumption

A new type of preserved fruit: medium and high consumption

The above is not only the six differences between the new preserved fruits and the traditional preserved fruits, but also the taste and consumption level of each person are different. We also have to choose after tasting. We must not blindly follow the trend of random consumption.