Low-sugar canned strawberry and preparation method thereof

Abstract

The invention relates to a low-sugar canned strawberry and a preparation method thereof. Aiming at the problems of low performance-cost ratio, high artificial pigment content and high powdered sugar content of canned fruit in the existing market, the invention provides the low-sugar canned strawberry. The canned strawberry contains the following ingredients by weight portions: 310-340 portions ofstrawberry and 90-120 portions of sweet water with the pH value of 3-4 according to weight; and every 100 portions by weight of sweet water contain 22-30 portions of xylitol and 3-8 portions of blackberry juice. The preparation method of the low-sugar canned strawberry comprises the following steps of: selecting materials, cleaning, vacuuming, blending sweet water, canning, sealing and sterilizing. The low-sugar canned strawberry has the efficacies of nourishing the liver, nourishing, preventing atherosclerosis and coronary heart disease, and the like; the sugar content is low, with nutritionand health, and the strawberry reaches 72-79% of ingredients of the whole canned strawberry, with high pulp content and high performance-cost ratio; and no artificial pigment is contained, thus beingpure natural healthy food.

Description

technical field [0001] The invention relates to a canned food and a preparation method thereof, in particular to a low-sugar canned strawberry 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 strawberries 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 ...

AI Technical Summary

Problems solved by technology

The ratio of granulated sugar and strawberry used in the preparation is 1:1, the sugar content is high, and the proportion of strawberry in the whole jam is 17%, the pulp content is low, and the cost performance is poor