Method for producing sugar-free fruit can

Abstract

The invention relates to a production technology of fruit can, in particular to a method for producing a sugar-free fruit can. Fluid in a can comprises the following components in percentage by mass: 10-70ppm of neotame, 50-500ppm of acesulfame, 50-300ppm of sucralose and the balance of water. In the invention, the combination of neotame, acesulfame and sucralose is utilize to substitute white sugar or other saccharides with higher caloric used in the the traditional fruit can production, and no caloric saccharide from external sources exists in the can, thus the fruit can with good flavour and quality is obtained. The fruit can in which no caloric saccharide is added is especially applicable to special people suffering from hyperglycemia and diabetes and accords with the trend of modern health development.

Description

technical field [0001] The invention relates to a production technology of canned fruit, in particular to a production method of sugar-free canned fruit. Background technique [0002] Canned fruit is convenient to eat, easy to carry, has a long shelf life at room temperature, is rich in nutrition, and has a good flavor. It is deeply loved by consumers at home and abroad. The sugar content of traditional canned fruit is more than 15%, which is not suitable for special groups such as hyperglycemia, hyperlipidemia, diabetes and obesity. High-sugar foods are also becoming less and less suitable for modern health needs. With the development of society, it has become a trend for consumers to pursue a healthy lifestyle and eating habits; the sales of low-calorie, no-sugar or sugar-free foods are steadily increasing globally. At present, most of the low-sugar canned fruits researched and developed in China only reduce the amount of calorie-type sugar added, or replace sucrose with...

AI Technical Summary

Problems solved by technology

At present, most of the low-sugar canned fruits researched and developed in China only reduce the amount of calorie-type sugar added, or replace sucrose with calorie-type fructose, maltose or fructose syrup, but do not fundamentally eliminate the use of calorie-type sugar, and it is still difficult to meet the needs of diabetes, etc. needs of special populations

Images