Method for producing sugar-free fruit can
A technology of canned fruit and production method, which is applied to the preservation of fruits/vegetables with sugar, preservation of fruits and vegetables, food preservation, etc., can solve the problems of reducing calorie sugar, eliminating the use of calorie sugar, and being difficult to meet diabetes.
Inactive Publication Date: 2011-09-14
HEFEI UNIV
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- Description
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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
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0023] A tank liquid, calculated in 100kg, contains:
[0024] Neotame 1g;
[0025] Acesulfame K 50g;
[0026] Sucralose 5g;
[0027] Water 99.944kg.
Embodiment 2
[0029] A tank liquid, calculated in 200kg, contains:
[0030] Neotame 14g;
[0031] Acesulfame K 10g;
[0032] Sucralose 60g;
[0033] water balance.
Embodiment 3
[0035] A tank liquid, calculated in 300kg, contains:
[0036] Neotame 15g;
[0037] Acesulfame K 90g;
[0038] Sucralose 60g;
[0039] water balance.
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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...
Claims
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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/08A23B7/154A23L1/212A23L1/09A23L19/00
Inventor 王中凤张敏张凌云杨红
Owner HEFEI UNIV
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