Dry fruit is the product of dried fruit. It can be dried by sun, air dry, infrared and microwave drying, and can be vacuum freeze-drying. Pure dried fruit is flavored and has no flavoring preservatives. The dry process will concentrate the sugar, protein, fat and many minerals in the fruit, and dietary fiber and some anti-oxidation components and vitamins that are not afraid of heat will also be concentrated. only vitamin C, vitamin B1 such as more delicate nutrients will be reduced. The vacuum freeze-drying has no heating and the effect of oxygen is minimized, so most vitamins can be preserved; When dried, exposed to air and sunlight, vitamin C is almost lost. The vitamin loss of infrared and microwave drying methods is between the two.
Preserved fruit is produced by cutting, hot pressing and sugar boiling. It does not concentrate this process, a large amount of sugar slowly infiltrates into the fruit block under heating conditions, replacing the original moisture in the fruit, making the preserved fruit translucent. So, its nutritional value has not increased, only loss. Sugar provides antiseptic property. If there is more than 65% sugar, preserved fruit does not need to be added with preservative; If it's low candy, you must add preservatives to help with microbes.
In fact, many kiwi fruit dried, tomato dried, peach, apricot, apple, hawthorn, honey date and so on are actually preserved fruits, not fruit dried. If they are made directly into dried fruit, it is not so sweet. Including sweet potato dry, winter melon strip, orange peel, etc., can also be made into a preserved fruit after sugar stains.
Preserves are more complex than preserved ones. It's not only sugar, but also acid, salt, and other flavor ingredients. In order to reduce costs and enhance flavor, sweeteners often add various sweeteners, reduce the amount of sugar, and use ethyl flavones such as maltol and some fruit flavors. Since sugar is reduced and sweeteners do not have antiseptic effects, preservatives are usually added. Besides mineral and fiber, the nutritional value of preserved fruit is significantly lower than that of fresh fruit.
Of course, preserves are not all. Its advantages are sour, sweet, salty, delicious, rich flavor, for some people, it has the effect of invigorating water and thirst and improving appetite. Especially with hawthorn, orange peel and other made of preserves, for some people who have a bad appetite, eat a little after dinner, digestion function is not bad.
Generally speaking, the small snacks like dried fruit and preserves are good for a while, sweet and sour. But it is worth noting that this kind of fruit snack can not replace fruit food.
