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Low-sugar canned fruit and preparation method thereof
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A canned fruit, low-sugar technology, which is applied in the preservation of fruits/vegetables with sugar, food preparation, preservation of fruits and vegetables, etc. Nutrient-rich, low-sugar effects
Inactive Publication Date: 2015-04-01
QINGDAO DERUN BATTERY MATERIALS
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
At present, there are many kinds of canned food sold in the market, most of which are made of additives such as fresh fruits and vegetables, sweeteners, and food colorings. They have high sugar content, low nutritional value, and a small range of consumer groups. They are not suitable for the elderly and diabetics. , and the added food coloring is industrially synthesized, long-term consumption will endanger health
Method used
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Examples
Experimental program
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Effect test
Embodiment 1
[0018] A low-sugar canned fruit, the weight ratio of raw materials is as follows: 50-80 parts of oranges, 30-70 parts of oranges, 10-30 parts of lemons, 10-40 parts of grapefruits, 10-30 parts of carambola, 5-10 parts of xylitol 10-20 parts of black plum juice, 300-500 parts of water.
Embodiment 2
[0020] A low-sugar canned fruit comprises the following ingredients in parts by mass:
[0021] 50 parts of orange, 30 parts of orange, 10 parts of lemon, 10 parts of grapefruit, 10 parts of star fruit, 5 parts of xylitol, 10 parts of black plum juice, 300 parts of water;
[0022] Or include the following ingredients in parts by mass: 80 parts of oranges, 70 parts of oranges, 30 parts of lemons, 40 parts of pomelo, 30 parts of carambola, 10 parts of xylitol, 20 parts of black plum juice, and 500 parts of water;
[0023] Or include the following formula components according to the parts by mass: 65 parts of oranges, 50 parts of oranges, 20 parts of lemons, 25 parts of pomelo, 20 parts of carambola, 7 parts of xylitol, 15 parts of black plum juice, and 400 parts of water.
Embodiment 3
[0025] A low-sugar canned fruit, the weight ratio of raw materials is as follows: 50-80 parts of oranges, 30-70 parts of oranges, 10-30 parts of lemons, 10-40 parts of grapefruits, 10-30 parts of carambola, 5-10 parts of xylitol 10-20 parts of black plum juice, 300-500 parts of water.
[0026] Its preparation method steps are:
[0027] (1) After cleaning oranges, oranges, pomelo, and carambola, they are peeled and cored and cut into pieces, put them in a pot, precook and heat for 3 to 5 minutes at a temperature of 80-90 degrees, and cool to room temperature to obtain mixed soup;
[0028] (2) Mix xylitol and black plum juice with water evenly, soak the lemon in the mixed soup described in (1), at room temperature, soak for 1 to 2 days, filter to obtain the filtrate;
[0029] (3) Mix the mixture described in (1) and the filtrate described in (2) uniformly, pack in vacuum, and pasteurize to obtain the canned low-sugar fruit.
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PUM
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Abstract
The invention discloses a low-sugarcanned fruit and a preparation method thereof. The low-sugarcanned fruit is composed of the following raw material components in parts by weight: 50-80 parts of mandarin oranges, 30-70 parts of citrus sinensis, 10-30 parts of lemons, 10-40 parts of grapefruits, 10-30 parts of fruit of carambola, 5-10 parts of xylitol, 10-20 parts of blackberry juice and 300-500 parts of water. The production process of the low-sugarcanned fruit is as follows: sorting, treating, pre-cooking, preparing soup, mixing and carrying out sterilization packaging. According to the invention, the xylitol is used as the main source of sweetener to completely replace rock candy used in a traditional can formula and greatly reduce the sugar content in the canned fruit; in addition, a variety of fruits are added, so that the nutrition is rich and the taste is delicious, and the low-sugar canned fruit has the functions of maintaining beauty and keeping young.
Description
technical field [0001] The invention belongs to the field of food and relates to a low-sugar 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 not only has high 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. There are many kinds of canned food currently on the market, most of which are made with additives such as fresh fruits and vegetables, sweeteners, and food colorings. They have high sugar content, low nutritional value, and a small range of consume...
Claims
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Application Information
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