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Home > News Center > Industry knowledge > Vacuum sugar-infusion pot locks in the true flavor of fruit
Industry knowledge
Vacuum sugar-infusion pot locks in the true flavor of fruit
2025-11-17 16:27
In the candied fruit processing industry,the sugar soaking process is a core step that determines the product's taste,flavor, and quality.Traditional sugar soaking methods often suffer from uneven soaking， slow sugar penetration, easy softening of the product, and significant nutrient loss, hindering the production efficiency and product competitiveness of enterprises.
As a manufacturer specializing in the research and development and production of vacuum sugar soaking equipment, our vacuum sugar soaking pot breaks through industry bottlenecks with innovative technology, providing efficient and high-quality solutions for preserved fruit processing and becoming the preferred equipment for many food processing companies.
Key Features of the Vacuum Sugar Impregnation Pot
1. Intelligent Temperature and Pressure Control System: Equipped with high-precision sensors and an intelligent control system, the equipment can preset processing parameters according to the characteristics of different fruits, avoiding human error and ensuring consistent product quality for each batch.
2. Superior Materials and Safe Design: The pot body is made of 304 food-grade stainless steel, which is corrosion-resistant,easy to clean, and meets national food hygiene standards. The equipment is equipped with multiple safety protection devices, including pressure safety valves and vacuum break valves, reducing operational risks and improving cleaning efficiency.
3. Energy Saving and Environmental Protection: By utilizing the vacuum environment to lower the boiling point of the sugar solution, energy consumption can be saved by more than 30% compared to traditional atmospheric pressure sugar impregnation; the sealed processing structure reduces sugar solution evaporation loss and lowers pollutant emissions during the production process.
Advantages of Vacuum Sugar-Piercing Pots
Compared to traditional atmospheric pressure sugar-piercing equipment or manual sugar-piercing methods,our vacuum sugar-piercing pots offer significant advantages in production efficiency,product quality,and cost control.
1. Significantly Increased Production Efficiency
Traditional sugar-piercing methods require several hours or even more than ten hours to complete sugar penetration, while the vacuum sugar-piercing pot， utilizing pressure difference, can shorten the piercing time to 1-3 hours (adjusted according to the type of fruit), increasing production efficiency by 3-5 times and effectively solving the "capacity bottleneck" problem for enterprises.
2. Guaranteed Stable Product Quality
Precise temperature and pressure control technology and a uniform stirring structure ensure that each batch of candied fruit has a consistent sugar content and a soft, moderately sweet texture， avoiding the problem of "some parts being too sweet and others not flavorful" in traditional processing. At the same time, the gentle processing temperature maximizes the retention of vitamins, anthocyanins， and other nutrients in the fruit, resulting in candied fruit with a bright color and rich aroma, increasing the product's added value.
3. Reduced Raw Material and Energy Costs
The vacuum environment reduces sugar evaporation loss, increasing sugar utilization by over 15%; low-temperature processing lowers energy consumption, and combined with an intelligent temperature control system, further reduces energy waste. Furthermore, the high degree of automation reduces manual operation， lowering labor costs.
Application of Candied Fruit Vacuum Cooking Pot
Vacuum sugar-soaking pot is suitable for a wide range of fruits, covering most common processed fruits. With its flexible parameter adjustment capabilities and gentle processing method, the vacuum sugar-soaking pot can be widely used for sugar-soaking various fresh fruits, including berries, pome fruits, stone fruits, and tropical fruits. Specific applicable fruits include:
1. Berries: Strawberries, blueberries, raspberries, blackberries, mulberries, etc. These fruits have soft flesh and high water content,which easily becomes soggy with traditional sugar-soaking methods. The vacuum sugar-soaking pot, through a low-temperature, low-pressure environment, achieves rapid sugar penetration while protecting the fruit's structure, resulting in a chewy texture and rich fruit aroma.
2. Pome fruits: Apples, pears, hawthorns, crabapples, etc. These fruits have dense flesh and high fiber content. The pressure difference in the vacuum sugar-soaking pot promotes rapid sugar penetration into the fruit flesh, solving the problem of "sweet on the outside, bland on the inside," resulting in a firm texture and a balanced sweet and sour taste in the finished dried fruit.
3. Stone fruits: Peaches, apricots, plums, cherries, etc. These types of fruits have easily separated pits and flesh. After pretreatment, they are processed in a vacuum sugar-soaking pot, allowing for precise control of sugar content, preventing browning of the flesh, and resulting in a bright color and soft， glutinous texture.
4. Tropical and subtropical fruits: Mango, pineapple, lychee, longan, papaya, etc.
Products obtained using a vacuum sugar-soaking pot have bright color, rich fruit flavor, do not crystallize, do not spill sugar, have high sugar penetration, large block size, and high yield,making it an ideal replacement for traditional sugar-soaking processes.
As a manufacturer specializing in the research and development and production of vacuum sugar soaking equipment, our vacuum sugar soaking pot breaks through industry bottlenecks with innovative technology, providing efficient and high-quality solutions for preserved fruit processing and becoming the preferred equipment for many food processing companies.
Key Features of the Vacuum Sugar Impregnation Pot
1. Intelligent Temperature and Pressure Control System: Equipped with high-precision sensors and an intelligent control system, the equipment can preset processing parameters according to the characteristics of different fruits, avoiding human error and ensuring consistent product quality for each batch.
2. Superior Materials and Safe Design: The pot body is made of 304 food-grade stainless steel, which is corrosion-resistant,easy to clean, and meets national food hygiene standards. The equipment is equipped with multiple safety protection devices, including pressure safety valves and vacuum break valves, reducing operational risks and improving cleaning efficiency.
3. Energy Saving and Environmental Protection: By utilizing the vacuum environment to lower the boiling point of the sugar solution, energy consumption can be saved by more than 30% compared to traditional atmospheric pressure sugar impregnation; the sealed processing structure reduces sugar solution evaporation loss and lowers pollutant emissions during the production process.
Advantages of Vacuum Sugar-Piercing Pots
Compared to traditional atmospheric pressure sugar-piercing equipment or manual sugar-piercing methods,our vacuum sugar-piercing pots offer significant advantages in production efficiency,product quality,and cost control.
1. Significantly Increased Production Efficiency
Traditional sugar-piercing methods require several hours or even more than ten hours to complete sugar penetration, while the vacuum sugar-piercing pot， utilizing pressure difference, can shorten the piercing time to 1-3 hours (adjusted according to the type of fruit), increasing production efficiency by 3-5 times and effectively solving the "capacity bottleneck" problem for enterprises.
2. Guaranteed Stable Product Quality
Precise temperature and pressure control technology and a uniform stirring structure ensure that each batch of candied fruit has a consistent sugar content and a soft, moderately sweet texture， avoiding the problem of "some parts being too sweet and others not flavorful" in traditional processing. At the same time, the gentle processing temperature maximizes the retention of vitamins, anthocyanins， and other nutrients in the fruit, resulting in candied fruit with a bright color and rich aroma, increasing the product's added value.
3. Reduced Raw Material and Energy Costs
The vacuum environment reduces sugar evaporation loss, increasing sugar utilization by over 15%; low-temperature processing lowers energy consumption, and combined with an intelligent temperature control system, further reduces energy waste. Furthermore, the high degree of automation reduces manual operation， lowering labor costs.
Application of Candied Fruit Vacuum Cooking Pot
Vacuum sugar-soaking pot is suitable for a wide range of fruits, covering most common processed fruits. With its flexible parameter adjustment capabilities and gentle processing method, the vacuum sugar-soaking pot can be widely used for sugar-soaking various fresh fruits, including berries, pome fruits, stone fruits, and tropical fruits. Specific applicable fruits include:
1. Berries: Strawberries, blueberries, raspberries, blackberries, mulberries, etc. These fruits have soft flesh and high water content,which easily becomes soggy with traditional sugar-soaking methods. The vacuum sugar-soaking pot, through a low-temperature, low-pressure environment, achieves rapid sugar penetration while protecting the fruit's structure, resulting in a chewy texture and rich fruit aroma.
2. Pome fruits: Apples, pears, hawthorns, crabapples, etc. These fruits have dense flesh and high fiber content. The pressure difference in the vacuum sugar-soaking pot promotes rapid sugar penetration into the fruit flesh, solving the problem of "sweet on the outside, bland on the inside," resulting in a firm texture and a balanced sweet and sour taste in the finished dried fruit.
3. Stone fruits: Peaches, apricots, plums, cherries, etc. These types of fruits have easily separated pits and flesh. After pretreatment, they are processed in a vacuum sugar-soaking pot, allowing for precise control of sugar content, preventing browning of the flesh, and resulting in a bright color and soft， glutinous texture.
4. Tropical and subtropical fruits: Mango, pineapple, lychee, longan, papaya, etc.
Products obtained using a vacuum sugar-soaking pot have bright color, rich fruit flavor, do not crystallize, do not spill sugar, have high sugar penetration, large block size, and high yield,making it an ideal replacement for traditional sugar-soaking processes.
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Company Profile
Shandong Longze Machinery Co., Ltd. is a scientific research, production, sales service in one of the enterprises. Located in the famous dinosaur town - Zhucheng, the company over the years committed to the development trend of the food industry, the traditional hand-workshop processing reform for the automation, standardization of production. Through automation design and manufacturing for enterprises to save manpower, improve production rate, reduce production costs. Service customers include baking fillings fried industry, meat products cooked food processing industry, condiment industry, candy industry, vegetable corn processing industry, hotel supplies and fast food and other food processing industry, providing heating and cooking frying, vacuum concentration, sterilization Disinfection and other series of equipment.
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Contact
Address: Zhucheng District ,Weifang City, Shandong Province,China Tel:+86 13070769155 Email: Gussie@loneze.com
Address: Zhucheng District ,Weifang City, Shandong Province,China Tel:+86 13070769155 Email: Gussie@loneze.com
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