Low-sugar canned cherry and preparation method thereof

Abstract

The invention relates to a low-sugar canned cherry and a preparation method thereof. The object of the invention is to provide a completely natural low-sugar canned cherry which can be taken by the great majority of people, with good mouthfeel and rich nutrition, and the preparation method thereof. The low-sugar canned cherry contains the following ingredients by weight portions: 170-200 portions of cherry and 90-135 portions of soup bases with the pH value of 3-3.8; and every 100 portions by weight of the soup bases contain the following ingredients by weight: 10-25 portions of xylitol and 3-10 portions of blackberry juice. The preparation method of the low-sugar canned cherry comprises the steps of selecting materials, processing, pre-cooking, blending soup bases, canning, sealing and sterilizing. The low-sugar canned cherry has the functions of preventing anemia, strengthening physique and beautifying skin; simultaneously, the xylitol is adopted as sweetener, thus significantly reducing the sugar content and being suitable for various consumer groups; the cherry pulp content is high, thus having high performance-cost ratio; and the blackberry juice beautifies the color of the canned cherry, and replaces artificial color simultaneously, thus being both beautiful and healthy.

Description

technical field [0001] The invention relates to a canned food and a preparation method thereof, in particular to a low-sugar canned cherry and a preparation method thereof. Background technique [0002] Today, with the accelerated pace of life, canned food is becoming more and more popular with its various tastes and quick and easy eating methods. The canned fruit sold on the market is of a great variety, and most of them are prepared from additives such as fresh fruit, sucrose and edible carmine. Among them, canned cherries are not only good in taste, but also rich in nutrition. [0003] The invention patent application document with the application number 200710012320.9 discloses a production process of low-sugar canned fruit, which adds fructose syrup and neotame to replace the white sugar in the traditional process. However, due to its high sugar content, it is not completely suitable Diabetics and middle-aged and elderly people eat it, and food colorings such as carmi...

AI Technical Summary

Problems solved by technology

[0003] The invention patent application document with the application number 200710012320.9 discloses a production process of low-sugar canned fruit, which adds fructose syrup and neotame to replace the white sugar in the traditional process. However, due to its high sugar content, it is not completely suitable Diabetics and middle-aged and elderly people eat it, and food coloring such as carmine is industrially synthesized, and long-term consumption of large amounts is extremely harmful to human health