Making method of healthy low-sugar fruit can

Abstract

The invention belongs to the technical field of food, and particularly relates to a healthy low-sugar fruit can making method, the healthy low-sugar fruit can comprises the following raw materials: 50-60 parts of peaches, 20-30 parts of pears, 5-10 parts of pineapples, 15-20 parts of cherries, 10-20 parts of xylitol and 150-250 parts of water, the preparation method comprises the following steps: step 1, removing dirt from the peaches, the pears, the pineapples and the cherries, removing worm damage, peeling, denucleating and dicing; step 2, putting the treated peaches, pears, pineapples, cherries and xylitol into a pot, pre-cooking and heating for 3-5 minutes, and cooling to room temperature; and step 3, performing high-temperature sterilization on the bottles and cans and the bottle caps, and wiping water on the bottles and cans and the bottle caps after sterilization is completed. According to the invention, the low-sugar fruits are adopted, and the used xylitol also well replaces the traditional rock sugar, white granulated sugar and the like, so that the low-sugar fruit jam does not contain any additives such as edible pigments, is green and safe, is low in sugar content, has various fruits, can taste various different tastes, and is rich in nutrition.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a method for making healthy low-sugar canned fruit. Background Art

[0002] The sucrose and glucose content added in traditional canned food formulas is usually as high as 60%. Not only is it highly sweet, but it can also easily cause blood sugar levels to rise after consumption by consumers. Canned fruit is a food ingredient with a relatively high fat content and a high calorie value. As people's living standards improve, more consumers are beginning to pay attention to food health issues and are cautious about choosing high-sugar, high-fat and high-calorie foods. They are more inclined to choose healthy foods with low sugar, low fat and low calories. Currently, there are many types of canned foods on the market, most of which are made with fresh fruits and vegetables, sweeteners, food colorings and other additives. They have a high sugar content, low nutritional value, and a small consumer population. They are not suitable for consumption by the elderly and diabetics, and the added food colorings are all industrially synthesized, which can be harmful to health if consumed for a long time. Summary of the invention

[0003] In order to solve the problems raised in the above background technology, the present invention provides a method for making healthy low-sugar canned fruit, which has the characteristics of low sugar content and higher nutritional value.

[0004] To achieve the above object, the present invention provides the following technical solution: a method for making healthy low-sugar canned fruit, the raw materials of which are:

[0005] 50-60 servings of peaches

[0006] 20-30 servings of pears

[0007] 5-10 pieces of pineapple

[0008] 15-20 servings of cherries

[0009] 10-20 parts of xylitol

[0010] 150-250 parts water

[0011] Its preparation method is:

[0012] Step 1: Clean the dirt, remove insect damage, peel, core and cut peaches, pears, pineapples and cherries into pieces;

[0013] Step 2: Put the processed peaches, pears, pineapples, cherries and xylitol into a pot, pre-cook for 3 to 5 minutes, and cool to room temperature;

[0014] Step 3: Sterilize the bottles and bottle caps at high temperature. After sterilization, wipe off the water on the bottles and bottle caps.

[0015] Step 4: After canning the fruit, you will get a low-sugar canned fruit.

[0016] Preferably, in step 1, the length, width and height of the cut pieces should be controlled between 1-2 cm.

[0017] Preferably, in step 2, pre-cooking heating is performed at a temperature of 80 to 90 degrees.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] The invention adopts low-sugar fruits, and the xylitol used also well replaces the effects of traditional rock sugar and white sugar, does not contain any additives such as food coloring, is green and safe, has a low sugar content, has a variety of fruits, can taste a variety of different flavors, is rich in nutrition, nourishes and tastes delicious, and is beautifying. DETAILED DESCRIPTION

[0020] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] Example 1

[0022] The present invention provides the following technical solution: a method for making healthy low-sugar canned fruit, the raw materials of which are:

[0023] 50 servings of peaches

[0024] 20 pears

[0025] 5 pieces of pineapple

[0026] Cherry 15 parts

[0027] 10 parts of xylitol

[0028] 150 parts water

[0029] Its preparation method is:

[0030] Step 1: Clean the dirt, remove insect damage, peel, core and cut peaches, pears, pineapples and cherries into pieces;

[0031] Step 2: Put the processed peaches, pears, pineapples, cherries and xylitol into a pot, pre-cook for 3 to 5 minutes, and cool to room temperature;

[0032] Step 3: Sterilize the bottles and bottle caps at high temperature. After sterilization, wipe off the water on the bottles and bottle caps.

[0033] Step 4: After canning the fruit, you will get a low-sugar canned fruit.

[0034] Specifically, in step 1, the length, width and height of the cut pieces should be controlled between 1-2 cm.

[0035] Specifically, in step 2, pre-cooking and heating are performed at a temperature of 80 to 90 degrees.

[0036] Example 2

[0037] The present invention provides the following technical solution: a method for making healthy low-sugar canned fruit, the raw materials of which are:

[0038] 55 servings of peaches

[0039] 25 pears

[0040] 8 pieces of pineapple

[0041] Cherry 18 portions

[0042] 15 parts of xylitol

[0043] 200 parts water

[0044] Its preparation method is:

[0045] Step 1: Clean the dirt, remove insect damage, peel, core and cut peaches, pears, pineapples and cherries into pieces;

[0046] Step 2: Put the processed peaches, pears, pineapples, cherries and xylitol into a pot, pre-cook for 3 to 5 minutes, and cool to room temperature;

[0047] Step 3: Sterilize the bottles and bottle caps at high temperature. After sterilization, wipe off the water on the bottles and bottle caps.

[0048] Step 4: After canning the fruit, you will get a low-sugar canned fruit.

[0049] Specifically, in step 1, the length, width and height of the cut pieces should be controlled between 1-2 cm.

[0050] Specifically, in step 2, pre-cooking and heating are performed at a temperature of 80 to 90 degrees.

[0051] Example 3

[0052] The present invention provides the following technical solution: a method for making healthy low-sugar canned fruit, the raw materials of which are:

[0053] 60 servings of peaches

[0054] 30 servings of pears

[0055] 10 pieces of pineapple

[0056] Cherry 20 parts

[0057] 20 parts of xylitol

[0058] 250 parts water

[0059] Its preparation method is:

[0060] Step 1: Clean the dirt, remove insect damage, peel, core and cut peaches, pears, pineapples and cherries into pieces;

[0061] Step 2: Put the processed peaches, pears, pineapples, cherries and xylitol into a pot, pre-cook for 3 to 5 minutes, and cool to room temperature;

[0062] Step 3: Sterilize the bottles and bottle caps at high temperature. After sterilization, wipe off the water on the bottles and bottle caps.

[0063] Step 4: After canning the fruit, you will get a low-sugar canned fruit.

[0064] Specifically, in step 1, the length, width and height of the cut pieces should be controlled between 1-2 cm.

[0065] Specifically, in step 2, pre-cooking and heating are performed at a temperature of 80 to 90 degrees.

[0066] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for making healthy low-sugar canned fruit, characterized by: The ingredients for healthy low-sugar canned fruit are: 50-60 servings of peaches 20-30 servings of pears 5-10 pieces of pineapple 15-20 servings of cherries 10-20 parts of xylitol 150-250 parts water Its preparation method is: Step 1: Clean the dirt, remove insect damage, peel, core and cut peaches, pears, pineapples and cherries into pieces; Step 2: Put the processed peaches, pears, pineapples, cherries and xylitol into a pot, pre-cook for 3 to 5 minutes, and cool to room temperature; Step 3: Sterilize the bottles and bottle caps at high temperature. After sterilization, wipe off the water on the bottles and bottle caps. Step 4: After canning the fruit, you will get a low-sugar canned fruit.

2. The method for making a healthy low-sugar canned fruit according to claim 1, characterized in that: In step 1, the length, width and height of the cut pieces should be controlled between 1-2 cm.

3. The method for making a healthy low-sugar canned fruit according to claim 1, characterized in that: In step 2, pre-cooking and heating is performed at a temperature of 80 to 90 degrees.