Speaking of dried fruits, I believe everyone will not feel strange. Dried apples, raisins and dried longan are all frequent visitors in our snack pockets. Compared with the production process of preserved fruit with a lot of sugar and salt, the production and processing of dried fruit are relatively simple.
Dried fruits will lose most of the heat-labile water-soluble vitamins, such as vitamin C, but the contents of other nutrients, such as protein, fat, carbohydrates, dietary fiber, calcium, phosphorus, potassium, magnesium and other minerals are relatively concentrated and dense. The nutritional components are 2- 10 times higher than those of fresh fruits, while the sugar content is higher and the energy is soaring. Therefore, when eating dried fruit, we should consider its high heat energy, and be careful to cause excess energy when stuttering.
In the processing of dried fruits, some production enterprises are affected by various factors, such as geographical conditions, climate change and product sales. Color protection? This process is called sulfur fumigation. The main purpose of sulfur fumigation is to inhibit the speed of fruit decay and prevent fruit from discoloring. Sulfur dioxide has a strong antibacterial effect, which can effectively prevent the reproduction of microorganisms that lead to food spoilage. In addition, it also has a strong antioxidant effect, which can prevent the browning reaction of fruits.
The principle of sulfite bleaching is that sodium sulfite reacts with anthocyanin molecules in fresh fruit, which leads to the damage of the yoke system in anthocyanin molecules and forces the product color to disappear, thus producing bleaching effect. Sulfite can also inhibit the activity of oxidase, so the picked fresh fruit will be fumigated with sulfur dioxide when making dried fruit, so that the fumigated fresh fruit is not easy to rot and deteriorate during drying. However, the nutritional value of dried fruits will be greatly reduced after fumigation, especially vitamin B 1 will be completely lost. If the intake of sulfite is too high, there will be adverse reactions such as headache, nausea, dizziness and asthma, and even lead to lung cancer in severe cases. Therefore, when buying dried fruits, it is best to choose a formal enterprise. For dried fruits with too bright colors, it is best to buy them carefully, and it is best not to buy products with pungent smell, peculiar smell and too sweet. Soak the bought dried fruit in warm water for a while before eating, and then rinse it with tap water, which not only removes the polluted impurities in the drying process of dried fruit, but also reduces the possibility of sulfur dioxide residue.
As the saying goes, dried fruits have a way to eat. When eating dried fruits, we should not only resist the temptation of sweetness, but also grasp the amount of dried fruits to eat health and nutrition.
I believe that after reading the above article, everyone knows the reason. In order to be healthy, you need to be careful when buying dried fruits. I hope Bian Xiao's article can help everyone.