Sugarless type of sugar solution for fruit can and its preparation method and application

Abstract

The application provides a sugar-free sugar liquid for fruit cans and a preparation method and application thereof, and relates to the technical field of food, and comprises the following components: a natural sweetener and a pulp protection composition; the pulp protection composition comprises edible colloid and a cellulose derivative; the natural sweetener comprises stevioside, glucosyl stevioside and liquorice extract; the edible colloid comprises one or more of pectin, carrageenan, xanthan gum, guar gum and locust bean gum; and the cellulose derivative comprises microcrystalline cellulose and / or sodium carboxymethyl cellulose. The application uses a natural sweetener, adopts a sugar-free formula, greatly reduces the amount of traditional sugar, does not use sugar alcohol raw materials that can cause human diarrhea, significantly reduces the heat of the product, and improves the osmotic pressure of the sugar liquid composition, thereby solving the technical problem that the pulp is difficult to keep in shape during sterilization and shelf life.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a sugar-free sugar solution for canned fruit, its preparation method, and its application. Background Technology

[0002] Traditional canned fruit is an important part of the food industry system. Traditional canned fruit relies on a lot of sucrose to increase sweetness, and the sugar content is usually 15%-25% or even higher. High sugar intake can easily lead to diabetes, obesity, cardiovascular disease and other health problems, which pose a threat to health, especially to diabetic patients, obese people and those who pursue a healthy diet.

[0003] With the increasing health awareness of consumers and the growing demand for low-sugar and sugar-free foods, the sugar-free canned fruit market has shown a good development trend. However, in the process of development, sugar-free canned fruit faces many technical problems that limit the improvement of product quality. For example, (1) the addition of sugar alcohol raw materials may cause human discomfort: some traditional canned fruit try to use sugar alcohols such as xylitol and sorbitol to replace sucrose, but sugar alcohols are slowly absorbed in the human intestine and some cannot be completely decomposed by enzymes. When the human body ingests a certain amount of sugar alcohol, the unabsorbed sugar alcohol will accumulate in the intestine, leading to an increase in intestinal osmotic pressure, attracting a large amount of water into the intestine, thereby causing gastrointestinal discomfort symptoms such as diarrhea. Related medical research shows that when the human body ingests more than 20 grams of xylitol at one time, about 40% of people will experience diarrhea of ​​varying degrees. (2) the hidden dangers of chemically synthesized sweeteners and the problem of inconsistent sweetness: although chemically synthesized high-intensity sweeteners such as aspartame and cyclamate are widely used in sugar-free canned fruit, which can reduce costs and provide high sweetness, consumers have doubts about their safety. On the one hand, consumers are worried that long-term consumption is harmful to health, and despite the regulations on usage, it still triggers a crisis of trust; on the other hand, under certain conditions, such as aspartame decomposing into phenylalanine in high temperature or acidic environments, it is extremely harmful to patients with phenylketonuria. This consumer concern and safety hazard limit the further expansion of the sugar-free canned fruit market. (3) Dilemma of maintaining fruit quality: In the production of sugar-free canned fruit, sterilization is the key to ensuring safety and shelf life. However, common high-temperature sterilization will degrade the pectin in the fruit, reduce the hardness and toughness of the fruit, and make it easy to break during sterilization and shelf life. In addition, during long-term storage of sugar-free canned fruit, changes in temperature and humidity, as well as vibration and collision during transportation, will aggravate the loss of fruit texture, which will not only affect the appearance and make the consumer's eating experience worse, but also lead to nutrient loss and reduce product competitiveness.

[0004] In some existing sugar-free canned fruit technologies, sugar alcohols and chemical sweeteners are mainly used to replace sucrose. For example, Chinese invention patent applications with publication numbers CN103652704A, CN119097069A, CN105747159A, CN102177957A, and CN104247757A all use low-intensity and high-intensity sweeteners such as xylitol, isomaltitol, sucralose, aspartame, and acesulfame potassium. Such solutions still have significant health controversies.

[0005] Among them, Chinese invention patent application CN102177957A utilizes a combination of neotame, acesulfame potassium, and sucralose to replace the white sugar or other high-calorie sugars used in traditional fruit canning production. This eliminates the need for any exogenously added calorie sugars and low-intensity sweeteners like sugar alcohols in the can, resulting in fruit cans with good flavor and quality. However, using only chemically synthesized sweeteners as the main sweetening system for canned products raises consumer concerns and potential safety hazards. Furthermore, in its comparative examples and embodiments, the canned fruit pulp used is apple and pear pulp. Due to their firm texture, these fruits do not undergo significant textural changes during their shelf life. If softer, more representative fruits like yellow peaches and oranges were used, the formula provided in this patent would not provide protection for these softer fruit pulps, leading to severe textural changes during sterilization and shelf life.

[0006] In existing technologies, some canned fruit products use ingredients with physical suspending and stabilizing effects to delay the sedimentation of the fruit pulp, thereby protecting the pulp. However, no literature has yet reported a technical solution that improves the textural stability of the fruit pulp during sterilization and shelf life by adjusting the osmotic pressure of the sugar solution.

[0007] In view of this, the present invention is hereby proposed. Summary of the Invention

[0008] One objective of this invention is to provide a sugar-free syrup for canned fruit, thereby addressing at least one of the technical problems existing in the prior art. This invention employs a sugar-free formula, uses natural sweeteners, resulting in higher safety, and improves the osmotic pressure of the syrup composition, thus addressing the technical problem of difficulty in maintaining the texture of fruit pulp during sterilization and shelf life.

[0009] The second objective of this invention is to provide a method for preparing a sugar-free syrup for canned fruit.

[0010] The third objective of this invention is to provide a sugar-free syrup for canned fruit, or the sugar-free syrup for canned fruit prepared by the aforementioned preparation method, and its application in the preparation of canned fruit.

[0011] The fourth objective of this invention is to provide a canned fruit product.

[0012] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted:

[0013] In a first aspect, the present invention provides a sugar-free syrup for canned fruit, comprising the following components: a natural sweetener and a fruit pulp protection composition;

[0014] The pulp protection composition includes edible colloids and cellulose derivatives;

[0015] The natural sweeteners include steviol glycosides, glucosyl steviol glycosides, and licorice extract; the edible colloids include one or more of pectin, carrageenan, xanthan gum, guar gum, and locust bean gum; and the cellulose derivatives include microcrystalline cellulose and / or sodium carboxymethyl cellulose.

[0016] Furthermore, it includes the following components by mass percentage:

[0017] 0.02%-0.025% steviol glycosides, 0.1%-0.14% glucosyl steviol glycosides, 0.01%-0.03% licorice extract, 0.1%-0.5% edible colloids, 0.4%-0.8% cellulose derivatives and the balance being water.

[0018] Furthermore, the components of the sugar-free syrup for canned fruit include: steviol glycosides, glucosyl steviol glycosides, licorice extract, pectin, and microcrystalline cellulose.

[0019] Secondly, the present invention provides a method for preparing a sugar-free syrup for canned fruit, comprising the following steps:

[0020] (a) Dissolve the natural sweetener to obtain a sweetener solution;

[0021] (b) Dissolve the edible colloid and cellulose derivative to obtain a colloidal solution;

[0022] (c) The sweetener solution and the colloidal solution are mixed to obtain a sugar-free syrup for canned fruit.

[0023] Furthermore, in step (a), the preparation process of the sweetener solution includes: dissolving the formulated amounts of steviol glycosides, glucosyl steviol glycosides and licorice extract in water to obtain the sweetener solution;

[0024] And / or, in step (a), the dissolution temperature is 30-40℃ and the dissolution time is 5-10 min;

[0025] And / or, in step (b), the preparation process of the colloidal solution includes: dissolving the prescribed amounts of edible colloid and cellulose derivative in water to obtain a colloidal solution;

[0026] And / or, in step (b), the dissolution temperature is 70-80℃ and the dissolution time is 10-15 min;

[0027] And / or, in step (c), during the mixing process of the sweetener solution and the colloidal solution, the mixing temperature is 70-80°C;

[0028] And / or, in step (c), the mixing process includes primary mixing and secondary mixing; the homogenization pressure of the primary mixing is 250-300 / 50-70 bar, and the homogenization pressure of the secondary mixing is 250-300 / 50-70 bar.

[0029] Thirdly, the present invention provides a sugar-free syrup for canned fruit or the sugar-free syrup for canned fruit prepared by the aforementioned preparation method, and its application in the preparation of canned fruit.

[0030] Fourthly, the present invention provides a canned fruit, the preparation method of which includes the following steps:

[0031] (A) Pre-treat the fruit to obtain fruit pulp;

[0032] (B) Place the pulp in a color-protecting solution for color protection treatment;

[0033] (C) A sugar-free sugar solution for canned fruit is prepared using the preparation method described above;

[0034] (D) Mix the color-protected fruit pulp with the sugar-free syrup in a jar;

[0035] (E) Then, the canned fruit is subjected to exhaust sealing, sterilization and cooling treatment in sequence to obtain the canned fruit.

[0036] Furthermore, the fruit includes one or more of the following: yellow peach, orange, lychee, grape, waxberry, apricot, apple, and pear.

[0037] Furthermore, the pretreatment process includes: washing, peeling, pitting, and cutting the fruit in sequence;

[0038] And / or, the color-protecting treatment includes: soaking the fruit in a color-protecting solution;

[0039] And / or, the concentration of the color-protecting solution is 0.2%-0.5%;

[0040] And / or, the components of the color-protecting solution include one or more of vitamin C, sodium D-isoascorbate, sodium ascorbate, calcium ascorbate, sulfur dioxide, and sulfites.

[0041] Furthermore, the exhaust sealing process includes: placing the canned goods in hot water at 80-90℃ for 5-10 minutes;

[0042] And / or, the sterilization temperature is 90-100℃, and the sterilization time is 10-20 min.

[0043] Compared with the prior art, the present invention has the following beneficial effects:

[0044] The sugar-free syrup for canned fruit provided by this invention uses natural sweeteners and a sugar-free formula, significantly reducing the amount of traditional added sugars. It avoids the use of sugar alcohols, which can cause diarrhea, and significantly reduces the product's calorie content. This meets the stringent requirements of special groups such as diabetics and obese individuals for low-sugar foods, while effectively reducing health risks such as tooth decay and cardiovascular disease caused by high sugar intake. The sugar-free syrup for canned fruit provided by this invention, through the use of natural sweeteners, maintains the same sweetness as full-sugar or existing sugar-free formulas. Simultaneously, it uses colloids and cellulose derivatives to synergistically form a gel network, acting as a protective composition for the fruit pulp. This regulates the osmotic pressure of the syrup, reducing the osmotic pressure difference between the inside and outside of fruit pulp cells, thereby inhibiting water loss from the fruit pulp and maintaining cell structural integrity. This improves the technical problem of maintaining the texture of fruit pulp during sterilization and shelf life. Attached Figure Description

[0045] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0046] Figure 1 Images showing the state of canned yellow peaches produced in Application Examples 1, 2, and 3 of this invention, where a, b, and c are canned yellow peaches produced in Application Examples 1, 2, and 3, respectively.

[0047] Figure 2 The images show the state of canned fruit pulp produced by comparative application example 6 (white sugar group), comparative application example 7 (erythritol group), and application example 13 (orange pulp group) of the present invention. In the images, d and e are canned yellow peaches produced by comparative application example 6 and comparative application example 7, respectively, and f is canned orange pulp produced by application example 13.

[0048] Figure 3Images of the canned yellow peaches prepared in Comparative Application Example 8 (chemical sweetener group) and Comparative Application Example 9 (CN102177957B) of the present invention are shown, wherein g and h are the canned yellow peaches prepared in Comparative Application Example 8 and Comparative Application Example 9, respectively. Detailed Implementation

[0049] Unless otherwise defined herein, the scientific and technical terms used in conjunction with this invention shall have the meanings commonly understood by one of ordinary skill in the art. The meaning and scope of terms shall be clear; however, in any case of potential ambiguity, the definitions provided herein shall prevail over any dictionary or foreign definitions. In this application, unless otherwise stated, the use of "or" means "and / or". Furthermore, the use of the term "comprising" and other forms is non-limiting.

[0050] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0051] The first aspect of this invention provides a sugar-free syrup for canned fruit, comprising the following components: a natural sweetener and a fruit pulp protection composition; the fruit pulp protection composition comprising an edible colloid and a cellulose derivative; the natural sweetener comprising steviol glycosides, glucosyl steviol glycosides, and licorice extract; the edible colloid comprising one or more of pectin, carrageenan, xanthan gum, guar gum, and locust bean gum; and the cellulose derivative comprising microcrystalline cellulose and / or sodium carboxymethyl cellulose.

[0052] In this invention, a combination of natural sweeteners is used as a sugar substitute to give the product a good sweetness and flavor. Generally, sucrose is used as the sweetness reference for both high-intensity and low-intensity sweeteners. The sweetness of sucrose is 1.1% added, sweetness = 1°; 1% added erythritol, sweetness = 0.6-0.7° (erythritol's sweetness is 60%-70% of sucrose's sweetness); 1% added steviol glycosides, sweetness = 200° (steviosides' sweetness is 200 times that of sucrose); 1% added glucosyl steviol glycosides, sweetness = 100° (glucosyl steviol glycosides' sweetness is 100 times that of sucrose); 1% added licorice extract, sweetness = 120° (licorice extract's sweetness is 120 times that of sucrose). Because the use of sweetener compositions can lead to a decrease in the osmotic pressure of the sugar solution, this invention uses a specific composition of edible colloids and cellulose derivatives. The colloids and cellulose derivatives work together to form a gel network, which increases the osmotic pressure of the sugar solution, reduces the osmotic pressure difference between the inside and outside of the fruit pulp cells, thereby inhibiting the loss of water from the fruit pulp and maintaining the integrity of the cell structure.

[0053] In this invention, the appropriate ratio of edible colloids and cellulose derivatives, along with the gel properties generated by water molecules, can improve the thickness and osmotic pressure of the sugar solution, protect the original taste of the fruit pulp, and maintain a certain degree of fullness and elasticity during the shelf life. This effectively improves the problem of deterioration in the texture of fruit pulp during the sterilization process and shelf life in sugar-free canned fruit.

[0054] Specifically, in this invention, the canning syrup primarily utilizes a gel network formed synergistically by colloidal and microcrystalline cellulose (especially the combination of microcrystalline cellulose and pectin) to regulate the osmotic pressure of the syrup, reducing the osmotic pressure difference between the inside and outside of fruit pulp cells, thereby inhibiting water loss from the fruit pulp and maintaining cell structural integrity. This invention influences the migration of water inside and outside cells through the binding ability of the gel network to water molecules. This invention achieves textural protection through osmotic pressure balance and water retention by the gel network.

[0055] The main mechanism of action of pectin is as follows: the nutrients in fruits and vegetables include various minerals such as calcium ions and iron ions. These minerals can meet the human body's needs for various nutrients and enhance immunity. The pectin in this invention can combine with the calcium ions carried by the fruit itself. 2 + Forms ionic cross-linked gels, enhancing the water-holding capacity of the fruit pulp. The mechanism of action of microcrystalline cellulose is: adsorbing free water through its porous surface structure, reducing the water activity of the sugar solution, and simultaneously synergistically enhancing gel strength with colloids.

[0056] In some preferred embodiments, the components are included by weight percentage as follows:

[0057] 0.02%-0.025% steviol glycosides, 0.1%-0.14% glucosyl steviol glycosides, 0.01%-0.03% licorice extract, 0.1%-0.5% edible colloids, 0.4%-0.8% cellulose derivatives and the balance being water.

[0058] Based on a total mass of 100% sugar-free syrup for canned fruit, the amount of steviol glycosides added is 0.02%-0.025%, for example, 0.02%, 0.0225%, 0.025%, etc.

[0059] Based on a total mass of 100% sugar-free syrup for canned fruit, the amount of glucosyl steviol glycoside added is 0.1%-0.14%, for example, 0.1%, 0.12%, 0.14%, etc.

[0060] Based on 100% of the total mass of sugar-free syrup for canned fruit, the amount of edible colloid added is 0.1-0.5%, for example, 0.1%, 0.3%, 0.5%, etc.;

[0061] Based on 100% of the total mass of sugar-free sugar solution for canned fruit, the amount of cellulose derivative added is 0.4%-0.8%, for example, 0.4%, 0.6%, 0.8%, etc.;

[0062] Based on a total mass of 100% sugar-free syrup for canned fruit, the amount of licorice extract added is 0.01%-0.03%, for example, 0.01%, 0.02%, 0.03%, etc.

[0063] In some preferred embodiments, the components of the sugar-free syrup for canned fruit include: steviol glycosides, glucosyl steviol glycosides, pectin, licorice extract, and microcrystalline cellulose.

[0064] A second aspect of this invention provides a method for preparing a sugar-free syrup for canned fruit, comprising the following steps:

[0065] (a) Dissolve the natural sweetener to obtain a sweetener solution;

[0066] (b) Dissolve the edible colloid and cellulose derivative to obtain a colloidal solution;

[0067] (c) The sweetener solution and the colloidal solution are mixed to obtain a sugar-free syrup for canned fruit.

[0068] In some preferred embodiments, in step (a), the preparation process of the sweetener solution includes: dissolving the formulated amounts of steviol glycosides, glucosyl steviol glycosides and licorice extract in water to obtain the sweetener solution;

[0069] And / or, in step (a), the dissolution temperature is 30-40℃, for example, it can be 30℃, 35℃, 40℃, etc.; the dissolution time is 5-10min, for example, it can be 5min, 7.5min, 10min, etc.

[0070] And / or, in step (b), the preparation process of the colloidal solution includes: dissolving the prescribed amounts of edible colloid and cellulose derivative in water to obtain a colloidal solution;

[0071] And / or, in step (b), the dissolution temperature is 70-80℃, for example, it can be 70℃, 75℃, 80℃, etc.; the dissolution time is 10-15min, for example, it can be 10min, 12.5min, 15min, etc.

[0072] And / or, in step (c), during the mixing process of the sweetener solution and the colloidal solution, the mixing temperature is 70-80°C, for example, it can be 70°C, 75°C, 80°C, etc.;

[0073] And / or, in step (c), the mixing process includes primary mixing and secondary mixing; the homogenizing pressure of the homogenizer for primary mixing is 250-300 / 50-70 bar, and the homogenizing pressure of the homogenizer for secondary mixing is 250-300 / 50-70 bar.

[0074] In the food processing industry, homogenizers typically employ a two-stage pressure setting to process liquid materials, achieving better homogenization results. Specifically: 250-300 bar: This represents the first-stage homogenization pressure (high-pressure stage), used to break larger particles or droplets into smaller sizes. 50-70 bar: This represents the second-stage homogenization pressure (low-pressure stage), used to further refine the particles or droplets and improve the system's stability. This two-stage pressure design effectively avoids problems that can arise from single-stage high-pressure homogenization, such as excessive shearing leading to material structure damage or excessive energy consumption.

[0075] The third aspect of this invention provides a sugar-free syrup for canned fruit, or the sugar-free syrup for canned fruit prepared by the aforementioned preparation method, and its application in the preparation of canned fruit.

[0076] The fruit preserves provided by this invention contain no added sucrose, fructose syrup, or other traditional refined sugars, nor any sugar alcohols such as erythritol or xylitol that can easily cause gastrointestinal discomfort. Instead, a combination of sweeteners—steviosides, glucosylsteviosides, and licorice extract—is used to replace sugars and sweeteners, resulting in a product with excellent sweetness and flavor. Simultaneously, a combination of pectin and microcrystalline cellulose effectively maintains the good textural properties (firmness, elasticity, cohesiveness, and adhesiveness) of the fruit pulp during sterilization and shelf life. This effectively avoids the undesirable textural changes that occur in sugar-free fruit preserves during processing, sterilization, and storage, such as softening and rotting of the fruit pulp, and autolysis due to osmotic pressure issues. Ultimately, this results in a fruit preserve that combines health benefits with excellent edible quality.

[0077] A fourth aspect of the present invention provides a canned fruit, the preparation method of which includes the following steps:

[0078] (A) Pre-treat the fruit to obtain fruit pulp;

[0079] (B) Place the pulp in a color-protecting solution for color protection treatment;

[0080] (C) A sugar-free sugar solution for canned fruit is prepared using the preparation method described above;

[0081] (D) Mix the color-protected fruit pulp with the sugar-free syrup in a jar;

[0082] (E) Then, the canned fruit is subjected to exhaust sealing, sterilization and cooling treatment in sequence to obtain the canned fruit.

[0083] In some preferred embodiments, the fruit includes one or more of the following: yellow peach, orange, lychee, grape, waxberry, apricot, apple, and pear.

[0084] In some preferred embodiments, the pretreatment process includes: washing, peeling, pitting, and cutting the fruit in sequence;

[0085] And / or, the color-protecting treatment includes: soaking the fruit in a color-protecting solution;

[0086] And / or, the concentration of the color-protecting liquid is 0.2%-0.5%, for example, it can be 0.2%, 0.3%, 0.4%, 0.5%, etc.;

[0087] And / or, the components of the color-protecting solution include one or more of vitamin C, sodium D-isoascorbate, sodium ascorbate, calcium ascorbate, sulfur dioxide, and sulfites.

[0088] In some preferred embodiments, the venting and sealing process includes: placing the canned goods in hot water at 80-90°C, such as 80°C, 85°C, 90°C, etc.; maintaining this temperature for 5-10 minutes, such as 5 minutes, 7.5 minutes, 10 minutes, etc.

[0089] And / or, the sterilization temperature is 90-100℃, for example, 90℃, 95℃, 100℃, etc.; the sterilization time is 10-20min, for example, 10min, 15min, 20min, etc.

[0090] In a preferred embodiment of the present invention, the method for preparing the canned fruit includes the following steps:

[0091] Step 1, Fruit pretreatment:

[0092] Washing: Rinse the fruit in running water to remove dirt, dust, pesticide residues and other impurities from the surface; then wash it thoroughly with clean water.

[0093] Peeling and pitting: Blanch the washed fruit in hot water at 80-90℃ for 30-60 seconds; after blanching, peel off the skin and remove the pit by hand using a pitter.

[0094] Cutting: Cut the peeled and pitted fruit in half or into chunks, making sure the fruit pieces are of uniform size.

[0095] Step 2, Color Protection Treatment:

[0096] Prepare a color-protecting solution: Prepare a color-protecting solution with a concentration of 0.2%-0.5% using vitamin C (vitamin C can also be sodium D-isoascorbate, sodium ascorbate, calcium ascorbate, sulfur dioxide, sulfites, and other antioxidants permitted to be added to canned fruits).

[0097] Soaking for color protection: Quickly immerse the cut fruit in the color protection solution for 5-10 minutes, ensuring that the fruit is completely submerged in the solution.

[0098] Step 3: Preparation of sugar-free sugar solution:

[0099] Dissolving natural sweeteners: Add appropriate amounts of RO water at 30-40℃, along with the prescribed amounts of steviol glycosides, glucosyl steviol glycosides, and licorice extract, and dissolve thoroughly for 5-10 minutes.

[0100] Colloidal dissolution: Add the appropriate amount of RO water at 70-80℃, along with the prescribed amount of pectin (pectin can also be carrageenan, xanthan gum, guar gum, locust bean gum, or other edible colloids of natural or chemical origin that can be added to canned fruit) and cellulose derivatives, and dissolve them thoroughly at a constant temperature for 10-15 minutes.

[0101] Preparation by mixing: Add the dissolved natural sweetener solution to the colloidal solution and mix thoroughly for 5-10 minutes. Heat to 70-80℃ and homogenize the solution thoroughly using a homogenizer at a pressure of 250-300 / 50-70 bar. After bringing the volume to the target value with RO water at 70-80℃, maintain the temperature and mix for 5 minutes. Perform a second homogenization at a pressure of 250-300 / 50-70 bar. The homogenized solution yields a sugar-free solution.

[0102] Step 4, can sterilization: Use RO water at 80-90℃ to blanch and sterilize the tin can (tin can can also be glass jar), and drain the water inside the can after sterilization.

[0103] Step 5, Filling: Place the color-protected fruit pieces into sterilized cans, filling them to 80%-85% of the can's volume to ensure even distribution. Then, slowly pour in the prepared sugar-free solution, ensuring the solution completely covers the fruit pieces, leaving a headspace of approximately 5-8mm to guarantee the safety of the canned goods during sterilization and storage. Maintain a clean and hygienic working environment during the filling process to prevent foreign matter from entering.

[0104] Step 6, Exhaust and Seal: Place the filled canned goods in hot water at 80-90℃ for 5-10 minutes to allow the air inside the can to expand and be expelled by the heat. After exhausting the air, immediately seal the can.

[0105] Step 7, Sterilization: Place the sealed canned goods into a sterilizer, sterilize at 90-100℃ for 10-20 minutes.

[0106] Step 8: Cooling: After sterilization, quickly cool the canned goods. Spray cooling or water bath cooling can be used to cool the cans to approximately 38-40℃. The cooling rate should be moderate to avoid cracking the cans due to excessively rapid cooling. After cooling, wipe the surface moisture dry promptly to prevent rusting and mold growth.

[0107] In this invention, the RO water is water treated by reverse osmosis (RO) technology.

[0108] The fruit preserve provided by this invention is a sugar-free fruit preserve that protects the texture of the fruit pulp, and it has the following advantages:

[0109] (1) No added sugar, no excessive calorie intake: In view of the shortcomings of high sugar content in existing canned fruit products, this invention adopts a sugar-free formula, which greatly reduces the amount of traditional added sugar and eliminates the risk of consumers consuming too much sugar from canned fruit; this invention does not use sugar alcohols that can cause diarrhea, but uses natural sweeteners, which significantly reduces the product's calories, in line with the current trend of healthy eating, and meets the strict requirements of special groups such as diabetic patients and obese people for low-sugar foods, while effectively reducing health risks such as tooth decay and cardiovascular diseases caused by high sugar intake;

[0110] (2) No added sugar alcohols, preventing diarrhea: Addressing the issue of added sugar alcohols in sugar-free canned fruit, this invention scientifically combines steviol glycosides and glucosyl steviol glycosides to provide a pleasant sweetness. This effectively reduces the probability of consumers experiencing bloating, diarrhea, or other digestive discomfort from consuming sugar-free canned fruit, significantly improving product safety and comfort, allowing more consumers to enjoy the product with peace of mind.

[0111] (3) No added chemically synthesized sweeteners: In response to the problem of added chemically synthesized sweeteners in sugar-free canned fruit, this invention uses a scientific compound of steviol glycosides and glucosyl steviol glycosides, which is safer. This invention does not add any chemically synthesized sweeteners, eliminating consumers' concerns about chemical intake from the source.

[0112] (4) The combination of edible colloids and cellulose derivatives optimizes the sugar solution system and protects the texture of the fruit pulp:

[0113] In view of the shortcomings of existing technologies in maintaining the quality of fruit pulp (i.e., in the production process of sugar-free canned fruit, sterilization and long shelf life often lead to a deterioration in the texture of the fruit pulp, affecting the taste), this invention uses a compound of edible colloids and cellulose derivatives to improve the osmotic pressure of the sugar solution, thereby improving the shortcomings of fruit pulp in maintaining its texture during sterilization and shelf life.

[0114] (5) Combination of natural sweeteners for a superior sweetness: To achieve an excellent sweet taste without sugar, this invention uses steviol glycosides, glucosyl steviol glycosides, and licorice extract as natural sweeteners, and forms a unique sweetness scheme through scientific formulation. Steviol glycosides are characterized by high sweetness and low calories, and their natural sweetness can bring a refreshing sweetness experience to canned goods; glucosyl steviol glycosides further optimize the sweetness, making it more mellow and long-lasting; licorice extract not only adds a unique flavor, but also plays an important role in sweetness coordination. At the same time, licorice extract has the effects of tonifying the spleen and replenishing qi, clearing heat and detoxifying, and relieving phlegm and cough.

[0115] (6) It can be widely applied to various fruit canning methods: whether it is a firm fruit such as pears and apples, a soft fruit such as strawberries and grapes, or a citrus fruit such as oranges, all are suitable for the fruit canning provided by this invention. It is worth mentioning that the application effect is particularly obvious in canned oranges. After being processed by this invention, the orange segments can better maintain their intact shape and tender taste, while the natural sweet components complement the sweet and sour flavor of the oranges themselves.

[0116] The present invention will be further illustrated below through examples. Unless otherwise specified, the materials in the examples are prepared according to existing methods or purchased directly from the market. Experimental methods not mentioned are conventional experimental methods and will not be described in detail here.

[0117] The raw materials used in the following examples and comparative examples:

[0118] Steviosides: Beijing Green Kingco Biotechnology Co., Ltd., model number 9501; Glucosylsteviosides: Beijing Green Kingco Biotechnology Co., Ltd., model number FL1045; Licorice extract: Beijing Green Kingco Biotechnology Co., Ltd., model number GA-091;

[0119] Pectin: Model PG109C, Jieyang (Fujian) Food Co., Ltd.;

[0120] Microcrystalline cellulose, model 101, Qufu Besti Biomedical Co., Ltd.;

[0121] Guar gum, type 250-C, Danisco (China) Co., Ltd.

[0122] Sodium carboxymethyl cellulose, model FL200, Changshu Weiyi Technology Co., Ltd.

[0123] White granulated sugar, refined grade 1, Shandong Xingguang Sugar Industry Co., Ltd.;

[0124] Erythritol, Beijing Ruifen Biotechnology Co., Ltd.;

[0125] Aspartame, Jiangsu Hanguang Sweetener Co., Ltd.;

[0126] Sucralose, Wengyuan Guangye Qingyi Food Technology Co., Ltd.

[0127] I. Experiment on the Optimal Sweetener Combination

[0128] This invention uses the percentage content of steviol glycosides, glucosyl steviol glycosides, and licorice extract as factor levels, and the sensory evaluation of the product as an indicator to conduct orthogonal experiments, establish sensory evaluation standards for reference, and have professionals conduct evaluations to obtain the optimal formula.

[0129] Orthogonal experimental design L9(3 4 ): Select L9(3) 4 An orthogonal array (3-factor, 3-level orthogonal experiment, 9 experiments in total) was used. In the sugar-free syrup formula for canned fruit of this invention, the amount of steviol glycosides added was set at 0.02%-0.025%, which must not exceed the national standard limit of 0.029% for canned fruit. Preliminary experimental results showed that the addition of steviol glycosides exceeding 0.025% would produce obvious unpleasant flavor (bitterness, astringency); the addition of glucosyl steviol glycosides was set at 0.1%-0.14%; and the addition of licorice extract was set at 0.01%-0.03%. Under the above addition levels, the sweetness of the canned syrup was around 13-20°, while the sweetness of normal full-sugar canned syrup was around 16°. The factors, levels, and experimental groups of the sweeteners in the orthogonal experiment of sugar-free canned fruit syrup are detailed in Table 1.

[0130] Table 1 Sugar syrup for sugar-free canned fruit with different sweetener additions L9 (3 4 Orthogonal array

[0131]

[0132]

[0133] Sensory evaluation experiment: The sensory evaluation indicators for the sugar-free canned fruit syrup included six indicators: sweetening speed, sweetness, bitterness, licorice flavor, aftertaste, and sweetness harmony. Each indicator was scored out of 10. Fifteen sensory evaluators, all trained in sweetener sensory evaluation, were selected. Nine groups of samples were randomly numbered and blindly evaluated at room temperature. Evaluators rinsed their mouths and tasted the samples at intervals to avoid fatigue. See Table 2 for the sensory evaluation form.

[0134] Table 2 Sensory Evaluation Table of Sweetener Schemes for Sugar-Free Canned Fruit Syrup

[0135]

[0136]

[0137] Based on the orthogonal experimental group's preparation of the sweetener solution in the sugar-free canned fruit syrup, and combined with the sensory evaluation table of the sweetener scheme for the sugar-free canned fruit syrup, the optimal sweetener combination was selected as the best sweetener formula for canned yellow peaches of this invention. The optimal sweetener combination scheme for the sugar-free canned fruit syrup is: 0.0225% steviol glycosides, 0.14% glucosyl steviol glycosides, and 0.01% licorice extract.

[0138] II. Optimal Colloidal Combination Experiment

[0139] This invention uses the percentage content of pectin and microcrystalline cellulose as the factor level, and the sensory score of the product as the indicator to conduct orthogonal experiments, establish sensory scoring standards for reference, and have professionals conduct evaluations to obtain the optimal formula.

[0140] Orthogonal experimental design L9(3 2 ): Select L9(3) 2 An orthogonal array (2-factor, 3-level orthogonal experiment, 9 experiments in total) was used. The optimal sweetener combination for the sugar-free canned fruit syrup was: 0.0225% steviol glycosides, 0.14% glucosyl steviol glycosides, and 0.01% licorice extract. The colloidal combination was a combination of pectin and microcrystalline cellulose. The pectin addition was set at 0.1%-0.5%. Preliminary experimental results showed that when the pectin addition was <0.1%, the viscosity of the syrup was poor, and the overall texture and taste of the syrup were also poor; when the pectin addition was >0.5%, the viscosity of the syrup was high. The microcrystalline cellulose addition was set at 0.4%-0.8%, which was the optimal addition range selected in the preliminary experiment. Under the above sweetener combinations and dosages, the sweetness of the canned syrup was around 16°. The factors, levels, and experimental groups of the colloidal orthogonal experiment for the sugar-free canned fruit syrup are detailed in Table 3. The method for preparing sugar-free canned fruit with different combinations of colloid additions is the same as that in Application Example 1 below.

[0141] Table 3. Colloidal combinations for sugar-free canned fruit with different colloidal addition amounts L9(3) 2 Orthogonal array

[0142]

[0143] Sensory evaluation experiment: The sensory evaluation indicators for sugar-free canned fruit with different colloid combinations included five indicators: color, aroma, taste, mouthfeel, and texture. Each indicator had a maximum score of 10 points. Fifteen sensory evaluators, all of whom had received sensory evaluation training, were selected. Nine groups of samples were randomly numbered and blindly evaluated at room temperature. Evaluators rinsed their mouths and tasted the samples at intervals to avoid fatigue. See Table 4 for the sensory evaluation form.

[0144] Table 4 Sensory Evaluation Table of Sugar-Free Canned Fruit with Different Combinations of Colloidal Addition Amounts

[0145]

[0146]

[0147] Based on the orthogonal experimental group, sugar-free canned fruit was produced in each experimental group. Combined with the sensory evaluation table of sugar-free canned fruit with different combinations of colloid addition, the optimal colloid combination was selected as the best colloid scheme for canned yellow peaches in this case: pectin addition of 0.3% and microcrystalline cellulose addition of 0.6%.

[0148] Therefore, the optimal formula for the sugar-free syrup for canned fruit provided by the present invention is: 0.0225% steviol glycosides, 0.14% glucosyl steviol glycosides, 0.01% licorice extract, 0.3% pectin, and 0.6% microcrystalline cellulose.

[0149] The following is Example 1, which uses the optimal formula of the sugar-free syrup for canned fruit provided by the present invention, and other examples are listed to illustrate the advantages and effects of the present invention.

[0150] Example 1

[0151] This embodiment provides a sugar-free sugar solution for canned fruit, comprising the following components by mass percentage:

[0152] Stevioside 0.0225%, glucosylstevioside 0.14%, licorice extract 0.01%, pectin 0.3%, microcrystalline cellulose 0.6%, and the balance being water.

[0153] The preparation process of the sugar-free syrup for canned fruit is as follows:

[0154] (1) Sweetener dissolution: Add the appropriate amount of RO water at 35℃, the formula amount of steviol glycosides, glucosyl steviol glycosides and licorice extract, and dissolve them completely for 7.5 min.

[0155] (2) Colloidal dissolution: Add appropriate amount of RO water at 75℃, add the formula amount of pectin and microcrystalline cellulose, and dissolve at a constant temperature for 12 minutes.

[0156] (3) Mixing preparation: Add the dissolved sweetener solution to the colloidal solution and mix thoroughly for 7.5 min. Heat to 75℃ and homogenize the solution thoroughly using a homogenizer at a pressure of 250 / 50 bar. After adjusting the volume to the target value with RO water at 75℃, mix at a constant temperature for 5 min and then perform a second homogenization at a pressure of 250 / 50 bar. After homogenization, a sugar-free sugar solution is obtained.

[0157] Example 2

[0158] This embodiment provides a sugar-free sugar solution for canned fruit, comprising the following components by mass percentage:

[0159] 0.025% steviol glycosides, 0.1% glucosyl steviol glycosides, 0.03% licorice extract, 0.5% pectin, 0.4% microcrystalline cellulose and the balance water.

[0160] The preparation process of the sugar-free syrup for canned fruit is the same as that in Example 1.

[0161] Example 3

[0162] This embodiment provides a sugar-free sugar solution for canned fruit, comprising the following components by mass percentage:

[0163] 0.02% steviol glycosides, 0.14% glucosyl steviol glycosides, 0.01% licorice extract, 0.1% pectin, 0.8% microcrystalline cellulose and the balance water.

[0164] The preparation process of the sugar-free syrup for canned fruit is the same as that in Example 1.

[0165] Example 4

[0166] This embodiment provides a sugar-free sugar solution for canned fruit, comprising the following components by mass percentage:

[0167] 0.026% steviol glycosides, 0.09% glucosyl steviol glycosides, 0.04% licorice extract, 0.05% pectin, 0.9% microcrystalline cellulose and the balance water.

[0168] The preparation process of the sugar-free syrup for canned fruit is the same as that in Example 1.

[0169] Example 5

[0170] This embodiment provides a sugar-free sugar solution for canned fruit, comprising the following components by mass percentage:

[0171] 0.019% steviol glycosides, 0.15% glucosyl steviol glycosides, 0.005% licorice extract, 0.6% pectin, 0.3% microcrystalline cellulose and the balance water.

[0172] The preparation process of the sugar-free syrup for canned fruit is the same as that in Example 1.

[0173] Example 6

[0174] This embodiment provides a sugar-free syrup for canned fruit, which differs from Embodiment 1 in that the edible colloid is guar gum and the cellulose derivative is sodium carboxymethyl cellulose, while the rest is the same as in Embodiment 1.

[0175] Example 7

[0176] This embodiment provides a sugar-free syrup for canned fruit, which differs from Embodiment 1 in that the edible colloid used is guar gum, while the rest is the same as Embodiment 1.

[0177] Example 8

[0178] This embodiment provides a sugar-free syrup for canned fruit, which differs from Embodiment 1 in that the cellulose derivative used is sodium carboxymethyl cellulose, while the rest is the same as in Embodiment 1.

[0179] Example 9

[0180] This embodiment provides a sugar-free syrup for canned fruit, which differs from Embodiment 1 in that: the pectin content is 0.45% and the microcrystalline cellulose content is 0.45%, while the rest is the same as in Embodiment 1.

[0181] Example 10

[0182] This embodiment provides a sugar-free syrup for canned fruit, which differs from Example 1 in that: the glucosyl steviol glycoside content is 0.12%, the licorice extract content is 0.02%, and the rest is the same as in Example 1.

[0183] Application Example 1-10

[0184] Application Examples 1-10 provide a type of canned fruit, which is prepared using the canned fruit obtained in Examples 1-10 with a sugar-free sugar solution. The specific preparation process is as follows:

[0185] Step 1, Fruit pretreatment:

[0186] Washing: Rinse the fruit under running water to remove surface dirt, dust, pesticide residue, and other impurities. Then rinse thoroughly with clean water.

[0187] Peeling and pitting: Blanch the washed peaches in 85℃ hot water for 45 seconds; after blanching, peel off the skin and pit them by hand using a pitter.

[0188] Cutting: Cut the peeled and pitted yellow peaches into chunks, making sure the size of the fruit pieces is uniform.

[0189] Step 2, Color Protection Treatment:

[0190] Preparation of color-protecting solution: Prepare a 0.35% concentration of vitamin C as a color-protecting solution.

[0191] Soaking for color protection: Quickly immerse the cut yellow peaches in the color protection solution for 7.5 minutes, ensuring that the fruit is completely submerged in the solution.

[0192] Step 3, Preparation of sugar-free sugar solution: Sugar-free sugar solutions for canned fruit prepared in Examples 1-10 were used respectively;

[0193] Step 4: Can sterilization: Sterilize the tin can with 85℃ RO water, and drain the water inside the can after sterilization.

[0194] Step 5, Filling: Place the color-protected fruit pieces into sterilized cans, filling them to 80%-85% of the can's volume to ensure even distribution. Then, slowly pour in the prepared sugar-free solution, ensuring the solution completely covers the fruit pieces, leaving a headspace of approximately 5-8mm to guarantee the safety of the canned goods during sterilization and storage. Maintain a clean and hygienic working environment during the filling process to prevent foreign matter from entering.

[0195] Step 6, Exhaust and Seal: Place the filled canned goods in hot water at 85℃ for 8 minutes to allow the air inside the can to expand and be expelled by the heat. After exhausting the air, immediately seal the can.

[0196] 7. Sterilization: Place the sealed canned goods into a sterilizer, sterilize at 95℃ for 15 minutes.

[0197] 8. Cooling: After sterilization, cool the canned goods quickly. Use a water bath to cool the canned goods to about 38-40℃.

[0198] Application Example 11

[0199] This application example provides a canned fruit product prepared using the fruit product obtained in Example 1 and a sugar-free sugar solution. The specific preparation process is as follows:

[0200] Step 1, Fruit pretreatment:

[0201] Washing: Rinse the fruit under running water to remove surface dirt, dust, pesticide residue, and other impurities. Then rinse thoroughly with clean water.

[0202] Peeling and pitting: Blanch the washed peaches in 80℃ hot water for 60 seconds; after blanching, peel off the skin and pit them by hand using a pitter.

[0203] Cutting: Cut the peeled and pitted yellow peaches into chunks, making sure the size of the fruit pieces is uniform.

[0204] Step 2, Color Protection Treatment:

[0205] Preparation of color-protecting solution: Prepare a 0.2% color-protecting solution with Vitamin C.

[0206] Soaking for color protection: Quickly immerse the cut yellow peaches in the color protection solution for 10 minutes, ensuring that the fruit is completely submerged in the solution.

[0207] Step 3, Preparation of sugar-free sugar solution: Prepare sugar-free sugar solution using the formula in Example 1:

[0208] Sweetener dissolution: Add appropriate amount of RO water at 30℃, along with the prescribed amounts of steviol glycosides, glucosyl steviol glycosides, and licorice extract, and dissolve thoroughly for 10 minutes.

[0209] Colloidal dissolution: Add appropriate amount of RO water at 70℃, along with the formulated amount of pectin and microcrystalline cellulose, and dissolve completely at a constant temperature for 15 minutes.

[0210] Preparation by mixing: The dissolved sweetener solution was added to the colloidal solution and mixed thoroughly for 5 minutes. The temperature was raised to 70°C, and the solution was homogenized thoroughly using a homogenizer at a pressure of 250 / 50 bar. After bringing the volume to the target value with 70°C RO water, the mixture was kept at a constant temperature and mixed for 5 minutes. A second homogenization was then performed at a pressure of 250 / 50 bar. The homogenized solution yielded a sugar-free solution.

[0211] Step 4: Can sterilization: Sterilize the tin can with 80℃ RO water, and drain the water inside the can after sterilization.

[0212] Step 5, Filling: Place the color-protected fruit pieces into sterilized cans, filling them to 80%-85% of the can's volume to ensure even distribution. Then, slowly pour in the prepared sugar-free solution, ensuring the solution completely covers the fruit pieces, leaving a headspace of approximately 5-8mm to guarantee the safety of the canned goods during sterilization and storage. Maintain a clean and hygienic working environment during the filling process to prevent foreign matter from entering.

[0213] Step 6, Exhaust and Seal: Place the filled canned goods in hot water at 80℃ for 10 minutes to allow the air inside the can to expand and be expelled by the heat. After exhausting the air, immediately seal the can.

[0214] 7. Sterilization: Place the sealed canned goods into a sterilizer, sterilize at 90℃ for 20 minutes.

[0215] 8. Cooling: After sterilization, cool the canned goods quickly. Use a water bath to cool the canned goods to about 38-40℃.

[0216] Application Example 12

[0217] This application example provides a canned fruit product prepared using the fruit product obtained in Example 1 and a sugar-free sugar solution. The specific preparation process is as follows:

[0218] Step 1, Fruit pretreatment:

[0219] Washing: Rinse the fruit under running water to remove surface dirt, dust, pesticide residue, and other impurities. Then rinse thoroughly with clean water.

[0220] Peeling and pitting: Blanch the washed peaches in 90℃ hot water for 30 seconds; after blanching, peel off the skin and pit them by hand using a pitter.

[0221] Cutting: Cut the peeled and pitted yellow peaches into chunks, making sure the size of the fruit pieces is uniform.

[0222] Step 2, Color Protection Treatment:

[0223] Preparation of color-protecting solution: Prepare a 0.5% color-protecting solution with Vitamin C.

[0224] Soaking for color protection: Quickly immerse the cut yellow peaches in the color protection solution for 5 minutes, ensuring that the fruit is completely submerged in the solution.

[0225] Step 3, Preparation of sugar-free sugar solution: Prepare sugar-free sugar solution using the formula in Example 1:

[0226] Sweetener dissolution: Add appropriate amount of RO water at 40℃, along with the prescribed amounts of steviol glycosides, glucosyl steviol glycosides, and licorice extract, and dissolve thoroughly for 5 minutes.

[0227] Colloidal dissolution: Add appropriate amount of RO water at 80℃, along with the prescribed amount of pectin and microcrystalline cellulose, and dissolve completely at a constant temperature for 10 minutes.

[0228] Preparation by mixing: The dissolved sweetener solution was added to the colloidal solution and mixed thoroughly for 10 minutes. The temperature was raised to 80°C, and the solution was homogenized thoroughly using a homogenizer at a pressure of 250 / 50 bar. After bringing the volume to the target value with 80°C RO water, the mixture was kept at a constant temperature and mixed for 5 minutes. A second homogenization was then performed at a pressure of 250 / 50 bar. The homogenized solution yielded a sugar-free solution.

[0229] Step 4: Can sterilization: Sterilize the tin can with 90℃ RO water, and drain the water inside the can after sterilization.

[0230] Step 5, Filling: Place the color-protected fruit pieces into sterilized cans, filling them to 80%-85% of the can's volume to ensure even distribution. Then, slowly pour in the prepared sugar-free solution, ensuring the solution completely covers the fruit pieces, leaving a headspace of approximately 5-8mm to guarantee the safety of the canned goods during sterilization and storage. Maintain a clean and hygienic working environment during the filling process to prevent foreign matter from entering.

[0231] Step 6, Exhaust and Seal: Place the filled canned goods in hot water at 90℃ for 5 minutes to allow the air inside the can to expand and be expelled by the heat. After exhausting the air, immediately seal the can.

[0232] 7. Sterilization: Place the sealed canned goods into a sterilizer, sterilize at 100℃ for 10 minutes.

[0233] 8. Cooling: After sterilization, cool the canned goods quickly. Use a water bath to cool the canned goods to about 38-40℃.

[0234] Application Example 13

[0235] This application example provides a canned fruit product, which differs from Application Example 1 in that the fruit is replaced with oranges, otherwise it is the same as Application Example 1.

[0236] Comparative Example 1

[0237] This comparative example provides a composition for canned fruit, which differs from Example 1 in that it does not contain steviol glycosides, but is otherwise identical to Example 1.

[0238] Comparative Example 2

[0239] This comparative example provides a composition for canned fruit, which differs from Example 1 in that it does not contain glucosylstevioside, but is otherwise identical to Example 1.

[0240] Comparative Example 3

[0241] This comparative example provides a composition for canned fruit, which differs from Example 1 in that it does not contain pectin, but is otherwise identical to Example 1.

[0242] Comparative Example 4

[0243] This comparative example provides a composition for canned fruit, which differs from Example 1 in that the formulation does not contain microcrystalline cellulose, but is otherwise identical to Example 1.

[0244] Comparative Example 5

[0245] This comparative example provides a sugar-free syrup for canned fruit, which differs from Example 1 in that it does not contain licorice extract, but is otherwise identical to Example 1.

[0246] Comparative Example 6

[0247] This comparative example provides a total sugar composition for canned fruit, comprising: 16% white sugar, and the preparation process is as follows:

[0248] Mix the prescribed amount of granulated sugar and RO water to obtain a sugar solution with a sweetness of 16°.

[0249] Comparative Example 7

[0250] This comparative example provides a composition for canned fruit, comprising: 10% erythritol, 0.0225% steviol glycosides, and 0.045% glucosyl steviol glycosides. The preparation process is as follows:

[0251] The formula amounts of erythritol, steviol glycosides, glucosyl steviol glycosides, and RO water are mixed to obtain a sugar solution with a product sweetness of 16°.

[0252] Comparative Example 8

[0253] This comparative example provides a composition for canned fruit, comprising: 0.018% sucralose and 0.026% aspartame. The preparation process is as follows: the formulated amounts of sucralose, aspartame, and RO water are mixed to obtain a sugar solution with a product sweetness of 16°.

[0254] Compare and contrast examples 1-5

[0255] Comparative Application Examples 1-5 provide a type of canned fruit, which is prepared using the sugar solution from Comparative Examples 1-5, and the preparation process is the same as that of Application Example 1.

[0256] Compare and contrast with example 6-8

[0257] Comparative Application Examples 6-8 provide a type of canned fruit, which is prepared using the sugar solution from Comparative Examples 6-8. The preparation process is the same as that of Application Example 1.

[0258] Comparative Application Example 9

[0259] This comparative application example uses the sugar-free aqueous solution of Example 1 in Chinese Invention Patent CN102177957B, which contains: 1g neotame, 50g acesulfame potassium, 5g sucralose, and 99.944kg water; the remaining processing steps for the canned yellow peaches are the same as in Application Example 1.

[0260] Test case

[0261] Test samples: The canned fruits prepared in Application Examples 1-13 and Comparative Application Examples 1-9 were used as samples for testing. After preparation, all test samples were stored at room temperature for 2 weeks until the system was fully equilibrated before sensory and textural tests were performed.

[0262] Test method: (1) The sensory evaluation index of sweetness of each group of canned fruit includes six indicators: sweetness onset speed, sweetness, bitterness, licorice flavor, aftertaste, and sweetness coordination. The full score for each indicator is 10 points. Fifteen sensory evaluators were selected, all of whom had received training in sensory evaluation of sweeteners. Nine groups of evaluation samples were randomly numbered and blindly evaluated at room temperature. The evaluators rinsed their mouths and tasted the samples at intervals to avoid fatigue. See Table 2 for the sensory evaluation form.

[0263] (2) Other sensory evaluation indicators for each group of canned fruit include five indicators: color, aroma, taste, texture, and texture. The maximum score for each indicator is 10 points. Fifteen sensory evaluators were selected, all of whom had received sensory evaluation training. The four groups of evaluation samples were randomly numbered and blindly evaluated at room temperature. Evaluators rinsed their mouths and tasted the samples at intervals to avoid fatigue. See Table 4 for the sensory evaluation form.

[0264] (3) Texture test experiment:

[0265] Texture evaluation indicators include hardness, elasticity, cohesiveness, and adhesiveness, which are objectively tested using a texture analyzer (such as the TA.XT plus model). The testing methods are based on the Texture Profile Analysis (TPA) standard.

[0266] Instrument: Texture analyzer (TA.XT plus, Stable Micro Systems); Probe: Cylindrical probe (P / 5, 5mm in diameter).

[0267] Sample preparation: Cut the yellow peach flesh into cylinders of uniform size (10mm in diameter × 5mm in height). Five samples were tested in each experimental group, and the average value was taken.

[0268] Test conditions: Pre-test speed: 1.0 mm / s; Test speed: 1.0 mm / s; Post-test speed: 1.0 mm / s; Compression distance: 50% of sample height (i.e., 2.5 mm compression); Trigger force: 5 g; Interval between two compressions: 5 s (for calculating elasticity); Temperature: Room temperature (25℃).

[0269] The test results are shown in Table 5.

[0270] Table 5. Application Examples and Comparative Application Examples: Sensory Scores and Texture Test Results of Experimental Groups

[0271]

[0272] The data in Table 5 show that the application examples and comparative application examples systematically investigated the effects of a compound system based on natural high-intensity sweeteners (0.0225% steviol glycosides + 0.14% glucosyl steviol glycosides + 0.1% licorice extract) and a specific colloidal combination (0.3% pectin + 0.6% microcrystalline cellulose) on the sensory quality and textural properties of canned fruits (using yellow peaches and oranges as models). The effectiveness and stability were verified through a series of application examples and comparative experiments. The main conclusions are summarized as follows:

[0273] Establishment of the optimal compound system and its superiority: The sample prepared using the above-mentioned combination of sweetener and colloid (Application Example 1) achieved the best overall sensory quality (color, taste, aroma, mouthfeel, and texture), with a total sensory score of 43.2. This system endows the fruit pulp (yellow peach) with excellent textural balance, specifically manifested in moderate firmness, good elasticity, cohesion, and adhesiveness. Its overall textural characteristics are closest to the control group using white sugar (Comparative Application Example 6). This system has good universality in fruits. When applied to orange pulp (Application Example 13), although the inherent structure of the orange segments (lower firmness and elasticity, looser texture) resulted in lower textural parameters (firmness, elasticity, cohesion, and adhesiveness) than the yellow peach group, Application Example 13 still achieved an excellent total sensory score, confirming the effectiveness of the system.

[0274] Process parameter robustness verification: Based on the optimal formulation, process parameters were adjusted (Application Examples 11 and 12). The total sensory score of the samples remained stable within the range of 41.1-41.9, and there were no significant differences in any of the textural indices compared to Application Example 1 (p>0.05). This indicates that when the sweetener ratio is fixed, the system has good tolerance to process fluctuations, and process changes have a negligible impact on the sensory and textural effects of the final product.

[0275] Effectiveness of formulation parameter range: Endpoints of the optimal formulation's sweetener or colloid addition amounts were tested (Application Examples 2, 3, and 10). While the total sensory scores of the samples (40.7-41.7 points) were slightly lower than the optimal group, the difference was not significant (p>0.05). Occasionally, the pulp firmness decreased, but this was also not significantly different. This indicates that within the established endpoints and effective range of formulation parameters, adjusting the amount of sweetener or colloid will not have a significant negative impact on the sensory and textural effects of the product.

[0276] The criticality and irreplaceability of the colloidal combination (pectin + MCC): Changing the type of colloidal compound (Application Examples 6, 7, 8) leads to a significant deterioration in product quality. In Application Example 6 (guar gum instead of pectin), the adhesiveness (7.66 N) of the sample was less than 73% of the optimal benchmark. While guar gum provides some elasticity, it lacks the strong gel strength of pectin, leading to the breakdown of the pulp tissue. Simultaneously, CMC cannot replace the unique crystal support function of MCC. In Application Examples 7 and 8, the total sensory score was below 35.5 points, and the tissue quality score was ≤6.5 points, further confirming the core position of pectin and MCC in this system. Even when using an equal ratio (0.45% pectin: 0.45% MCC, Application Example 9) to replace the optimal ratio (0.3% pectin: 0.6% MCC), although the total sensory score (39.2 points) was acceptable, the adhesiveness was significantly reduced by 15.5%. In summary, the samples in Application Examples 6-9 showed significant differences (p<0.05) from the optimal combination in Application Example 1 in terms of sensory scores and texture data, highlighting the irreplaceable nature of the specific ratio of pectin to MCC combination.

[0277] Synergistic necessity and indispensability of the sweetener compound system (stevioside + glucosylstevioside + licorice extract): Removing individual sweetener components from the optimal combination (comparative application examples 1, 2, and 3) significantly decreased the taste and mouthfeel scores of the samples. Although the texture was acceptable, the overall sensory score was significantly lower than the optimal group (p < 0.05). This result clearly confirms that steviol glycosides, glucosylstevioside, and licorice extract have a significant synergistic effect in this compound system, and all three are indispensable.

[0278] Independent necessity of colloidal components (pectin + MCC): Removing individual colloidal components from the optimal combination (comparative application examples 4 and 5) significantly decreased the tissue quality score of the samples, and all textural indices were significantly worse than the optimal group (p < 0.05). This demonstrates that pectin and MCC each play an irreplaceable role in constructing ideal texture and tissue quality; both together constitute the foundation of this colloidal system, and neither can be omitted.

[0279] Comparative analysis with the benchmark sweetener: As a traditional sweetener, the white sugar (sucrose) benchmark (comparative application example 6) performed best in overall sensory score and various textural indicators. Its pulp exhibited an appealing golden / orange color, with a full and intact shape; a perfectly balanced sweet and sour taste (moderate sweetness blended with natural fruit acids); a fragrant and rich aroma (typical yellow peach aroma); a tender, delicate, juicy texture with elasticity and fiber; a uniform texture; and clear juice. In terms of texture, it exhibited moderate firmness, good elasticity and cohesion, comfortable stickiness, and suitable chewiness, with an overall stable and pleasant texture. This provides a clear optimization target for sugar-free / low-sugar alternatives.

[0280] Erythritol combination group (comparative application example 7): The scheme using erythritol supplemented with steviol glycosides and glucosyl steviol glycosides showed no significant difference in sensory scores (p>0.05) and textural properties compared to the optimal combination in this study, indicating that it is one of the potential effective alternatives.

[0281] Single chemical sweetener group (comparative application examples 8, 9): Samples using single high-intensity sweeteners such as aspartame and acesulfame potassium exhibited significant sensory and textural defects: the pulp was pale and dull in color (lacking the color of the Maillard reaction during cooking); the taste was monotonous and abrupt (a noticeable "fake sweetness"), lacking a natural sweet-sour balance, often accompanied by bitterness / metallic aftertaste; the aroma was weak or unnatural (masking the natural fruit aroma); the texture was soft and mushy, lacking elasticity and chewiness, with thin juice; the tissue was loose and brittle, and the juice was cloudy or layered. In terms of texture, it showed uneven hardness, significantly reduced elasticity and cohesion, insufficient adhesiveness, and poor overall texture coordination.

[0282] In summary, this application successfully constructed and validated a compound system based on natural sweeteners (steviosides, glucosylsteviosides, and licorice extract) and specific colloids (pectin and microcrystalline cellulose). Under optimal ratios (sweeteners: 0.0225% S + 0.14% GSG + 0.1% LE; colloids: 0.3% Pectin + 0.6% MCC) and process parameters, this system imparts excellent sensory qualities (total score 43.2) and balanced textural properties to canned fruit, approaching those of traditional white sugar products. All components of the system (three sweeteners and two colloids) are indispensable and exhibit good process robustness and tolerance to parameter ranges. The effect is comparable to erythritol compound schemes and significantly superior to single chemical sweetener schemes. Although white sugar still has advantages in color, flavor fullness, and texture, the compound system established in this study provides a reliable theoretical basis and practical formulation foundation for developing high-quality, low-sugar / sugar-free canned fruit products.

[0283] Among them, through Figures 1-3 It can be seen that, Figure 1 In this context, 'a' represents canned yellow peaches produced using the method described in Example 1. Figure 2 In this context, 'e' represents canned orange pulp produced using the method described in Example 13 (orange pulp group). Figure 3 In the figures, g and h represent the canned yellow peaches prepared in Comparative Application Example 8 and Comparative Application Example 9, respectively. It can be seen that the canned fruit prepared using the sugar-free sugar solution provided by this invention has plump and firm flesh, neat and clear cut surfaces, and uniform and delicate texture, exhibiting good appearance appeal and integrity of the tissue structure.

[0284] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A sugar-free syrup for canned fruit, characterized in that, The product comprises, by weight percentage, the following components: 0.02%-0.025% steviol glycosides, 0.1%-0.14% glucosyl steviol glycosides, 0.01%-0.03% licorice extract, 0.1%-0.5% pectin, 0.4%-0.8% microcrystalline cellulose, and the balance being water.

2. The method for preparing sugar-free syrup for canned fruit as described in claim 1, characterized in that, Includes the following steps: (a) Dissolve the prescribed amounts of steviol glycosides, glucosyl steviol glycosides and licorice extract in water to obtain a sweetener solution; (b) Dissolve the prescribed amounts of pectin and microcrystalline cellulose in water to obtain a colloidal solution; (c) The sweetener solution and the colloidal solution are mixed to obtain a sugar-free syrup for canned fruit.

3. The preparation method according to claim 2, characterized in that, In step (a), the dissolution temperature is 30-40℃ and the dissolution time is 5-10 min; And / or, in step (b), the dissolution temperature is 70-80℃ and the dissolution time is 10-15 min; And / or, in step (c), during the mixing process of the sweetener solution and the colloidal solution, the mixing temperature is 70-80°C; And / or, in step (c), the mixing process includes primary mixing and secondary mixing; the homogenization pressure of the primary mixing is 250-300 / 50-70 bar, and the homogenization pressure of the secondary mixing is 250-300 / 50-70 bar.

4. The application of the sugar-free syrup for canned fruit as described in claim 1, or the sugar-free syrup for canned fruit prepared by the preparation method described in claim 2 or 3, in the preparation of canned fruit.

5. A type of canned fruit, characterized in that, The method for preparing the canned fruit includes the following steps: (A) Pre-treat the fruit to obtain fruit pulp; (B) Place the pulp in a color-protecting solution for color protection treatment; (C) A sugar-free sugar solution for canned fruit is prepared by the preparation method described in claim 2 or 3; (D) Mix the color-protected fruit pulp and sugar-free syrup in a jar; (E) Then, the canned fruit is subjected to exhaust sealing, sterilization and cooling treatment in sequence to obtain the canned fruit.

6. The canned fruit according to claim 5, characterized in that, The fruits include one or more of the following: yellow peach, orange, lychee, grape, bayberry, apricot, apple, and pear.

7. The canned fruit according to claim 5, characterized in that, The pretreatment process includes: washing, peeling, pitting, and cutting the fruit in sequence; And / or, the color-protecting treatment includes: soaking the fruit in a color-protecting solution; And / or, the concentration of the color-protecting solution is 0.2%-0.5%; And / or, the components of the color-protecting solution include one or more of vitamin C, sodium D-isoascorbate, sodium ascorbate, and calcium ascorbate.

8. The canned fruit according to claim 5, characterized in that, The process of venting and sealing includes: placing the canned goods after filling in hot water at 80-90℃ for 5-10 minutes; And / or, the sterilization temperature is 90-100℃, and the sterilization time is 10-20 min.

Images