Sugar-free fruit can and preparation method thereof
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A technology of canned fruit and purified water, which is applied in the food field, can solve the problems of high blood sugar, high sweetness, and high calorie value, and achieve the effect of reducing sugar content and enriching nutrition
Inactive Publication Date: 2014-03-26
NANTONG SHUANGHE FOOD
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Problems solved by technology
[0002] The content of sucrose and glucose added in the traditional canned formula is usually as high as 60%, which is not only high in sweetness, but also easily causes blood sugar rise after consumption by consumers. Canned fruit is a food raw material with high fat content and high calorie value
Method used
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Examples
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Embodiment 1
[0012] A sugar-free canned fruit, comprising in parts by weight: 5 parts of oranges, 3 parts of oranges, 1 part of lemon, 1 part of grapefruit, 1 part of ginseng fruit, 3 parts of dragon fruit, 1 part of hawthorn, 1 part of carambola, 3 parts of honey, 4 parts of isomaltulose, 3 parts of high maltose syrup, 20 parts of purified water.
[0013] The preparation method of the above-mentioned sugar-free canned fruit comprises the following steps:
[0014] Step 1, add honey, isomaltulose and high maltose syrup into purified water, boil until the honey, isomaltulose and high maltose syrup are completely dissolved, then cool to room temperature;
[0015] Step 2: Peel and cut oranges, oranges, lemons, pomelo and dragon fruit, then wash and cut hawthorn, ginseng fruit and carambola, and mix well;
[0016] Step 3, add the fruit pieces obtained in step 2 to the syrup obtained in step 1, and you are done.
Embodiment 2
[0018] A sugar-free canned fruit, comprising in parts by weight: 8 parts of oranges, 7 parts of oranges, 3 parts of lemons, 4 parts of pomelo, 3 parts of ginseng fruit, 6 parts of dragon fruit, 3 parts of hawthorn, 3 parts of carambola, 6 parts of honey, 9 parts of isomaltulose, 7 parts of high maltose syrup, 50 parts of purified water.
[0019] The preparation method of the above-mentioned sugar-free canned fruit is the same as in Example 1.
Embodiment 3
[0021] A sugar-free canned fruit, comprising in parts by weight: 6 parts of oranges, 5 parts of oranges, 2 parts of lemons, 3 parts of pomelo, 2 parts of ginseng fruit, 4 parts of dragon fruit, 2 parts of hawthorn, 2 parts of carambola, 5 parts of honey, 7 parts of isomaltulose, 5 parts of high maltose syrup, 40 parts of purified water.
[0022] The preparation method of the above-mentioned sugar-free canned fruit is the same as in Example 1.
[0023] The sugar-free canned fruit prepared by the invention is nourishing and delicious. After testing, honey, isomaltulose and high maltose syrup are used as the main source of sweeteners, and the sugar content is 50% to 60% lower than that of commercially available canned fruit. .
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Abstract
The invention provides a sugar-free fruit can and a preparation method thereof. The sugar-free fruit can comprises the following materials in parts by weight: 5 to 8 parts of tangerines, 3 to 7 parts of oranges, 1 to 3 parts of lemons, 1 to 4 part of shaddocks, 1 to 3 parts of ginseng fruit, 3 to 6 parts of dragon fruit, 1 to 3 parts of hawthorns, 1 to 3 parts of carambola, 3 to 6 parts of honey, 4 to 9 parts of isomaltulose, 3 to 7 parts of high maltose syrup, and 20 to 50 parts of purified water. The preparation method comprises the steps of firstly feeding the honey, the isomaltulose and the high maltose syrup into the purified water, boiling the mixture, so as to obtain sweet water, then washing, peeling and slicing the fruits, so as to obtain fruit blocks, and finally feeding the fruit blocks into the sweet water, so as to obtain the sugar-free fruit can. The method adopts the honey, the isomaltulose and the high maltose syrup as main sources of sweetening agent, which completely replace rock candy adopted in the traditional fruit can formula, and remarkably lowers the sugar content of the fruit can; moreover, as the multiple kinds of fruits are added, the sugar-free fruit can is rich in nutrition and delicious, beautifies appearance, and keeps young.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to a sugar-free canned fruit and a preparation method thereof. Background technique [0002] The content of sucrose and glucose added in traditional canned formula is usually as high as 60%, which is not only high in sweetness, but also easily causes blood sugar rise after consumption by consumers. Canned fruit is a food raw material with high fat content and high calorie value. With the improvement of people's living standards, more and more consumers have begun to pay attention to food health issues. They are cautious in choosing high-sugar, high-fat and high-calorie foods, and are more inclined to choose low-sugar, low-fat and low-calorie healthy foods. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a sugar-free canned fruit with low sweetness, which is not only rich in nutrition, but...
Claims
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Application Information
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