Konjac glucomannan preserved fruit and preparation method thereof

Abstract

The invention relates to a konjac glucomannan preserved fruit and a preparation method thereof. The preparation method of the konjac glucomannan preserved fruit comprises the steps of fruit pretreatment, preparation of xylitol liquid, preparation of a konjac glucomannan gum solution, sugar-soaking and laminating, and drying and molding. The preserved fruit is prepared from konjac glucomannan as edible gum, so that the konjac glucomannan preserved fruit has the unique characteristics of relatively low heat and satiation of konjac glucomannan while keeping the characteristics of good color and luster, pure taste, soft and refreshing tastes of a traditional preserved fruit; absorption of glucose can be reduced; synthesis of fatty acid is inhibited; and the konjac glucomannan preserved fruit has excellent effects of reducing fat and losing weight. Xylitol is taken as a sweetening agent, so that the blood glucose of a human body is not increased after xylitol is digested in human body, and the konjac glucomannan preserved fruit has the characteristics that the taste is excellent and the heat of the preserved fruit can be reduced. The konjac glucomannan preserved fruit prepared by the method can be eaten by old people, children and people suffering from hypertension and high blood glucose or needing to lose weight.

Description

technical field [0001] The invention relates to a preserved fruit and a preparation method thereof, in particular to a preserved konjac glucomannan candy and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] The existing preserved fruit is made from fresh fruit through the main processes of peeling, pitting, boiling in sugar water, soaking, drying, and packing. With the change of people's eating habits in modern society, more and more people begin to pay attention to healthy diet and nutritional balance. Therefore, the preserved fruit made of konjac glucomannan has been developed, which integrates nutrition, health care and delicacy. Meet the needs of modern people. [0003] Konjac glucomannan (KGM) is a natural high-molecular soluble dietary fiber, which is the best among all dietary fibers. It has low calories, satiety, and can reduce and delay the absorption of glucose and inhibit the synthesis of fatty acids...

AI Technical Summary

Problems solved by technology

[0004] The invention patent "anti-cancer and health-care preserved fruit" with the application number of 201410832354.2 (application 2014.12.29) introduces a kind of preserved fruit made by adding various anti-cancer substances. Although the preserved fruit has good medicinal and health effects, but Because the selected raw materials are expensive, the production process is more complicated, and the suitable crowd is limited, it cannot be popularized to the mass market.

[0005] The invention patent "A Healthy Preserved Fruit" with application number 201410182952.X (application 2014.04.30) introduces a nutritious and delicious health-care preserved fruit. Although this preserved fruit is delicious and has health care functions, a variety of ingredients are added to it , to a certain extent, it affects the taste of the preserved fruit itself, and it does not contain dietary fiber, so it cannot be accepted by most people

[0006] "Food Industry" 2014 No. 04 paper "Research on the Process of Making Low-sugar Preserved Persimmon Skin" describes the process of using persimmon skin to make low-sugar preserved fruit. Although the preserved fruit produced by this process is delicious, the carrageenan used in it may be May interfere with absorption of certain minerals

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