Guava processing steps
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.
2 Precooked
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.
Guava drying process
After the sugar content of the guava reaches the required level, pick up it and drain the sugar solution, and rinse the guava with hot water to wash off the surface sugar solution, all of these process is prepared for reducing viscosity and facilitating the drying process. The fruit pieces of the preserved guava are translucent, shiny, and the color turns from light orange to dark orange. The sugar solution is evenly penetrated in the preserved guava. The preserved guava is full of tissue without obvious crude fiber when eaten, which taste sweet and sour. The original fruit flavor is outstanding. 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 should be controlled at 45°C-55°C. In order to facilitate the water evaporation process, the drying time at low temperature condition should be relatively short. In the middle stage, the machine can be stopped and let the guava been softened naturally, so that the moisture can be moved out. Afterward, the dryer can be turned on again for drying.
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