Sugar-free fruit can and preparation method thereof

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...

AI Technical Summary

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