Preparation process of fruit can

A technology of canned fruit and processing technology, applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables with sugar, food preservation, etc., can solve problems such as adverse human health, low sugar content, etc. The effect of meta-compositing

Inactive Publication Date: 2012-07-11
DALIAN YUMAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the traditional canned fruits only focus on the color and taste of the pulp, ignoring the nutritional content and the amount

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A kind of processing technology of canned fruit:

[0021] (1) Selection: select fresh fruits with a maturity of 85%-90% as raw materials;

[0022] (2) Pretreatment: Pretreatment of the fruit, including cleaning, peeling, pitting and cutting;

[0023] (3) Pre-cooking: The pre-cooking water temperature is controlled at 90°C-100°C, and 0.1% citric acid is added, and the fruit pieces are poured in. The time range is 5-10 minutes, and 6 minutes is the best option, and then fished Go out to cool the fruit pieces.

[0024] (4) Sugar water: Put the sugar mixture of 60% - 70% xylitol and 30% - 40% fructose, 0.1% citric acid, 0.2% neotame, 0.05% vitamin C and water into the sugar pot Boil sugar water in medium temperature, keep it at 100°C for 15 minutes, and the concentration of sugar water is between 15% and 20%.

[0025] (5) Bottling: weighing and bottling according to the formula ratio;

[0026] (6) Bottle sealing: the bottle sealing process is carried out under the press...

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PUM

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Abstract

A preparation process of a fruit can is characterized in that the formula of the fruit can includes following materials by weight: 55%-60% of fruits, 8%-10% of sugar mixture, 0.3% of citric acid, 0.2% of neotame, 0.05% of vitamin C and the balance of water, the sugar mixture includes 60%-70% of xylitol and 30%-40% of fructose, and the xylitol is a novel sweetener and an intermediate of saccharometabolism in a human body and can penetrates through a cell membrane to be absorbed and utilized by tissues without the promotion of insulin under the condition that the saccharometabolism is influenced due to the shortage of insulin in a human body, so that the glycogen is promoted to be synthesized, the nutrition and energy are provided for cells, and the blood glucose value cannot be increased. The fruit can provided by the invention is a low-sugar fruit can which has beautiful pulp color and good mouthfeel and is suitable for the old and the young.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a processing technology of low-sugar canned fruit. Background technique [0002] The invention relates to a food production and processing technology, in particular to a low-sugar canned fruit processing technology. Canned fruit, as a food that preserves freshness and nutritional content is second only to fresh fruit, is more and more popular. [0003] Most of the traditional canned fruits only focus on the color and taste of the pulp, ignoring the nutritional content and the amount of sugar in the can. Too much sugar in the can is not conducive to human health. At the same time, low-sugar canned fruit with low sugar content. Contents of the invention [0004] In view of the defects in the prior art, the purpose of the present invention is to provide a processing technology for low-sugar canned fruit with better pulp color and taste. [0005] In order to achieve the above ...

Claims

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Application Information

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IPC IPC(8): A23B7/08A23B7/154
CPCY02A40/90
Inventor 袁继申在成王红李贤姬
Owner DALIAN YUMAN FOOD
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