Cherry preservative solution

The American patent provides a cherry fresh-keeping liquid, which can not only inhibit bacterial reproduction, but also prevent cherry from fading, shrinking and cracking, and keep the texture and sugar content of the pulp unchanged. After further processing into candied sweet cherry, the shape of fruit particles is the same as that of fresh tassel peach, and the sweetness is better than that of fresh fruit, which is unique in candied products. Preparation method: 3% citric acid or 75% ~ 85% food grade orthophosphoric acid (adjusting pH to below 3.5), 30% ~ 40% sucrose, 0.3% sodium benzoate or ascorbic acid and 0.03% calcium hydrogen phosphate are mixed into a solution.