Preparation method of healthy low-sugar fruit can

Abstract

The invention discloses a preparation method of a healthy low-sugar fruit can. The low-sugar fruit can comprises the following raw materials in parts by weight: 50-70 parts of mangoes, 15-25 parts ofstrawberries, 30-50 parts of oranges, 5-15 parts of cane sugar, 10-20 parts of peaches, 20-30 parts of cherries, 20-30 parts of starfruits and 300-400 parts of water. The production process comprisesthe following steps: materials selection; processing; pre-boiling; soup preparation; mixing; and sterilizing packaging. According to the invention, the cane sugar is used as a main source of a sweetener, completely replaces crystal sugar used in a formula of traditional cans, so that the sugar content of the fruit can is obviously reduced. In addition, a plurality of fruits are added, so that thecan is rich in nutrients, and nourishing and delicious, and has the effect of beautifying skins.

Description

technical field [0001] The invention belongs to the field of food and relates to a method for preparing healthy low-sugar canned fruit. 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 consumer gr...

AI Technical Summary

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