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Sugar-free fruit product with fortified calcium and zinc nutrition, and production technology thereof

A fruit product, zinc nutrition technology, applied in food science, animal feed, additional food elements, etc., can solve the problems of incomplete nutrition and high sugar content, and achieve the effects of short processing time, good taste and unique fruit fragrance

Inactive Publication Date: 2017-11-10
山东优杰姆食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the urgent demand for sugar-free fruit products in the above-mentioned prior art and the absence and deficiency of sugar-free fruit products and their production processes in the prior art, in order to solve the problems caused by high sugar content, high energy and large intake of fruit products The technical problems of health risk and incomplete nutrition, on the basis of the fruit products prepared without additional reducing sugar in the prior art, the present invention proposes a fruit product with reduced natural reducing sugar content of the fruit and its production process, and the fruit Free fructose contained in nature, the fructose unit in the disaccharide remains in the fruit product, and the free glucose contained in the fruit naturally, the glucose unit in the disaccharide is converted into calcium gluconate and gluconic acid with higher nutritional and health value zinc

Method used

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  • Sugar-free fruit product with fortified calcium and zinc nutrition, and production technology thereof
  • Sugar-free fruit product with fortified calcium and zinc nutrition, and production technology thereof
  • Sugar-free fruit product with fortified calcium and zinc nutrition, and production technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: Preparation of Sugar Free, Calcium Fortified Strawberry Jam

[0030] 1) Fresh strawberries were washed and beaten, mixed with aqueous solution at a ratio of 1:1.5 (m / v), stirred at 40°C for 30 minutes, added acetic acid sodium acetate buffer solution to adjust the pH to 5.5, and samples were taken for HPLC to obtain enzyme treatment The HPLC spectrum of the sugar content in the pulp dilution before ( figure 1 ).

[0031] (2) To detect the content of reducing sugar in the diluent, add 180IU sucrase per gram of reducing sugar, add sucrase, react at 50°C for 15 minutes, take samples for HPLC, and obtain the HPLC spectrum of sugar content in the pulp dilution after hydrolysis by sucrase ( figure 2 ).

[0032] Then, add glucose oxidase enzyme in the amount of 250IU glucose oxidase per gram of reducing sugar, and at the same time pass oxygen into the reaction system under the condition of sufficient stirring, the oxygen flow rate is 0.2L / h*L, and continue the re...

Embodiment 2

[0035] Example 2: Preparation of sugar-free, zinc-fortified banana juice

[0036](1) Take fresh banana pulp, wash it, beat it, mix it with aqueous solution at a ratio of 1:1.5 (m / v), stir at 40°C for 30 minutes, add acetic acid sodium acetate buffer solution to adjust the pH to 5.5, and take samples for HPLC detection.

[0037] (2) To detect the content of reducing sugar in the diluent, add 180 IU of sucrase per gram of reducing sugar, react at 50°C for 15 minutes, and sample for HPLC detection.

[0038] Then, add glucose oxidase enzyme in the amount of 250IU glucose oxidase per gram of reducing sugar, and at the same time pass oxygen into the reaction system under the condition of sufficient stirring, the oxygen flow rate is 0.2L / h*L, and continue the reaction at 50°C .

[0039] (3) After continuing the oxygenation reaction for 15 minutes, add zinc chloride solution, maintain the conditions of 50°C and full stirring, and check the pH value. The gluconic acid produced by gluc...

Embodiment 3

[0041] Embodiment 3: HPLC chromatographic conditions and parameters

[0042] The chromatographic column is a shodex sugar column, the flow rate is 1.2 mL / min, the mobile phase is acetonitrile:water=30:70 (v:v), the injection volume is 5 μL, the column temperature is 35°C, and the carrier gas flow rate is 2.0 mL / min , The atomization temperature is 70°C, and the evaporation temperature is 100°C.

[0043] Preliminary experiments were carried out with glucose, fructose, and sucrose standard substances, and the results showed that the linear relationship between the three substances was good within the range of 50mg / kg-5000mg / kg.

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Abstract

The invention relates to a sugar-free fruit product, and is characterized in that inherent sucrose in the fruit product is decomposed into fructose and glucose; moreover, the glucose produced by decomposition of the sucrose and inherent glucose in the fruit product are further converted into calcium gluconate and / or zinc gluconate. The sugar-free fruit product disclosed by the invention is free of any addition of glucose and sucrose; moreover, inherent sucrose and glucose in the fruits are converted into calcium gluconate and / or zinc gluconate which are high in nutritional values, and thus, the sugar-free fruit product has relatively high health-care effects and nutritional values.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a sugar-free fruit product and a production process thereof, in particular to a fruit product substantially free of glucose and sucrose and enriched with calcium and zinc nutrition. Background technique [0002] Fruit products contain essential nutrients such as vitamins, minerals, carbohydrates, crude fiber, protein and fat. Eating fruit products can promote health, and then achieve the effect of preventing and curing diseases, and beautifying the skin. It is a healthy food popular among modern people. However, its sugar content is generally high, among which sucrose and glucose have a great impact on the metabolism of diabetics, especially fruit products with a high glycemic index such as jujubes and bananas are basically inedible for diabetics. Fruit products disappear from the diet of diabetics. Since the so-called fruit products on the market, including low-sug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L19/00A23L33/16A23K10/30A23K20/163A23K20/20A23K20/24
CPCA23K10/30A23K20/163A23K20/24A23K20/30A23L5/25A23L19/09A23L33/16A23V2002/00
Inventor 曲卫晓
Owner 山东优杰姆食品科技有限公司
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