Food fruit material and its production method

Abstract

The invention relates to a food fruit material, wherein, 100 portions by weight of which is prepared from the raw materials as follows: 45 potions to 80 portions of fruit, 1 portion to 3 portions of modified starch, 0.01 portion to 0.06 portion of sodium citrate, 0.01 portion to 0.03 portion of Acesulfame-K and 0.01 portion to 0.1 portion of aspartame and the rest is water to make up 100 portions. The invention also provides a method for producing the food fruit material and a food added with the food fruit material which is produced by the method. The food fruit material provided by the invention has low content of cane sugar, contains various fruits and is good both in nutrition and taste. Furthermore, the manufacturing method provided by the invention can produce fruit-contained food with different flavors; selection and sterilization of the fruit are strict, and both the degree of hardness and softness and degree of tartness and sweetness of the fruit material can be set, thus being suitable for being selected and taken by the consumers for a long time.

Description

technical field [0001] The invention relates to a food fruit material, in particular to a fruit material product that can be added to other foods, such as biscuits, beverages or dairy products, and a production method thereof. Background technique [0002] At present, there are more and more various foods available for consumers to choose with fruit, such as pure jam, jam sandwich biscuits, fruit yogurt, canned food, and jam foods combined with other foods (for example, the sugar contained diced fruit or whole fruit in jam). [0003] In order to reduce the loss of fruit texture and color and increase the sweetness during processing of the above-mentioned foods containing fruits, and at the same time extend the shelf life of the products to avoid microbial reproduction and re-contamination, a large amount of white sugar is often added during the production process, making the products The sucrose content contained is much higher than the sugar content of the fruit itself. F...

AI Technical Summary

Problems solved by technology

From the above data, it can be concluded that when eating 20g of low-sugar jam every day, you can consume a small amount of heat energy of 4.76KJ-15.3KJ, which provides low calories, which is not conducive to the physical and mental health of consumers

[0007] In addition, the above-mentioned low-sugar foods often place too much emphasis on reducing sucrose content, while ignoring the reasonable combination of various nutrients, resulting in a single taste and poor taste, which is difficult to attract consumers to eat for a long time