1 Selection of raw materials
The maturity of guava is not required to be too high. Select the fruits with a maturity of 80-90% and then clean them. Cut the guava longitudinally with a knife, dig out the fruit sacs with a spoon, and then cut them longitudinally into strips with a width of 8 cm. Afterwards, mixing 0.2% sodium metabisulfite and 0.2% Calcium Chloride solution together for color protection and hardening treatment for 4-6 hours, then pick up, rinse and drain. Guava’s fruit capsules contain hard seeds, which are not suitable for making preserved fruit, but can be made into jelly or juice.
You should firstly put the guava into boiled water for 2-3 minutes. The per-cooking period can be finished when the raw materials are translucent and begin to sink. Cool it down with cold water immediately after blanching to prevent excessive blanching.
3 Infusing sugar
The pre-cooked raw materials can be mixed with 30% cold sugar solution for cooling and infusing. If the raw materials are not pre-cooked, you should use 30% sugar solution to boil for 1-3 minutes, and then cook it until the pulp becomes soft. After 8-24 hours of infusing, remove the sugar solution and add 10-15% sucrose. After heating and boiling, pour the raw materials into the sugar solution again and continue to infusing. After 8-24 hours, remove the sugar liquid, and add 10% sucrose. After heating and boiling, pour the raw materials into the sugar solution and use the temperature difference to accelerate the sugar penetration to achieve the sugar content required for preserved fruit. 45% of the sucrose can be replaced by starch sugar, which not only reduces the sweetness of the dried guava fruit, but also absorbs sugar fully, in addition, the dried guava is very soft. If you want to increase the sugar content of the guava, continue to seep the sugar until the desired sugar content has meet.