Boiling sugar solution and preparation method of health preserved fruits containing sugar solution
A technology of sugar liquid and preserved fruit, which is applied in the direction of confectionary, confectionery industry, and the function of food ingredients, etc., can solve unfavorable health problems, achieve great promotion value, broad market potential, and reduce the effect of sweetness
Inactive Publication Date: 2017-08-11
刘宗启
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- Description
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- Application Information
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Problems solved by technology
Due to the high sugar content, it is not suitable for patients with diseases such as diabetes, and it is less of a choice for women who want to lose weight today, and even for healthy consumers, excessive intake of sugar is not good for health
Method used
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Embodiment Construction
[0039] The technical solutions of the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.
[0040] The present invention provides a healthy preserved fruit that can be safely eaten by people who try to avoid eating sweets in the traditional sense, including people with three high levels, people who lose weight, and people who are troubled by dental health (such as dental caries patients, developing teenagers, etc.). On the basis of retaining the taste of the dried fruit and having no obvious difference in taste from the traditional preserved fruit, the nutritional value of the preserved fruit is improved, so that it has a wider market potential. Taking the making of preserved fruit as the main line below, set forth the main points that the present invention comprises.
[0041] The preparation device of preserved fruit such as figure 1 As shown, it mainly includes the preliminary processing part 1, the post...
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The invention provides a boiling sugar solution and a preparation device and method of health preserved fruits containing the sugar solution. The boiling sugar solution is a water solution of uniformly mixed isomalto-oligosaccharide and isomaltulose, wherein the total content of the isomalto-oligosaccharide and isomaltulose is 36-60wt% of the boiling sugar solution, and the weight ratio of the isomaltulose to the isomalto-oligosaccharide is (2:8)-(3:7). The isomalto-oligosaccharide and isomaltulose are used as the main components of the boiling sugar solution for substituting for the traditional white granulated sugar to be introduced into the preparation process of preserved fruits, thereby appropriately reducing the sweetness under the preconditions of ensuring the plumpness and the antiseptic property of the preserved fruits; and the consumption population of preserved fruits is enlarged under the precondition of obviously improving the health and nutrient values of the preserved fruits, and the health preserved fruits containing the sugar solution have broad market potential.
Description
technical field [0001] The invention relates to the field of health food and its processing, in particular to a method for preparing boiled sugar liquid and preserved health fruit containing the sugar liquid. Background technique [0002] Preserved fruit, also known as candied fruit, is a food made from fruits and vegetables such as peaches and apricots, which are cooked and marinated with sugar or honey. The preserved fruit is characterized by fine and dense meat, refreshing and aftertaste. In addition to being eaten directly as a snack or snack, it can also be used as an embellishment or flavor ingredient in the process of making cakes, biscuits and other snacks. However, the white sugar in the raw material of candied fruit determines that it is a typical sweet food. In order to ensure the fullness of preserved fruit and realize its antiseptic effect, the content of white sugar in candied fruit is usually between 55% and 60% or even higher. Due to the high sugar content,...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23G3/42A23G3/48A23G3/02
CPCA23G3/02A23G3/42A23G3/48A23V2002/00A23V2200/328A23V2200/332A23V2250/284A23V2250/6412
Inventor 刘宗启
Owner 刘宗启