Low-sugar fruit can as well as preparation method and application thereof

Abstract

The invention provides a low-sugar fruit can as well as a preparation method and application thereof. The low-sugar fruit can comprises a sugar solution and fruit pulp, the sugar liquid comprises the following preparation raw materials: a compound sweetening agent, an auxiliary agent and water; the compound sweetening agent is prepared from the following raw materials: a first sweetening agent, a second sweetening agent and dietary fibers. The compound sweetening agent is selected to reduce the sugar content in the fruit can, and meanwhile, the nature of sweet taste and the texture of food are also ensured; therefore, the fruit can with good taste is prepared.

Description

Technical Field

[0001] The present application relates to the field of food processing technology, and in particular to a low-sugar canned fruit and a preparation method and application thereof. Background Art

[0002] In order to meet the market demand for low-sugar foods, some low-sugar canned fruit products have appeared on the market. However, these products have exposed many problems in actual application. First of all, in terms of taste, due to the reduction of sugar use, these low-sugar canned fruits often have a bland taste and lose the sweet and rich taste of traditional canned foods, making it difficult to satisfy consumers' pursuit of deliciousness.

[0003] Secondly, in terms of nutrition, the existing low-sugar canned fruit preparation technology is often accompanied by a large loss of nutrients during the sugar reduction process. For example, the content of nutrients such as vitamin C in canned fruit drops significantly during the processing due to high temperature and long-term processing.

[0004] Furthermore, the shelf life of low-sugar canned fruit is also a problem. Sugar plays an important role in the preservation of traditional canned food. After the sugar content of low-sugar canned fruit is reduced, microorganisms are more likely to breed and multiply, causing the product to deteriorate easily and the shelf life to be significantly shortened, which brings great inconvenience to the storage and sales of the product.

[0005] These problems have seriously restricted the further development of the low-sugar canned fruit market. In the relevant technology, although various sugar substitutes such as aspartame and sucralose have been tried, these sugar substitutes still have deficiencies in taste, stability and health effects. For example, aspartame is easily decomposed at high temperatures, affecting the sweetness stability of canned foods. Although sucralose has good thermal stability, its sweetness is different from that of natural sugars, which may affect the overall flavor of the food. The use of a single sugar substitute often cannot completely simulate the taste and texture of natural sugars. In the relevant technology, for example, oligosaccharides are used to replace traditional sucrose to reduce the sugar content in cans, but the taste and stability of these oligosaccharides may have problems. In addition, some patents use natural sweeteners such as stevioside, but these natural sweeteners are expensive and may lose their sweetness due to factors such as high temperature during the canning process.

[0006] Therefore, it is urgent to develop a new low-sugar canned fruit preparation technology that can reduce sugar content while maintaining good taste and stability of food and effectively solve the above problems. Summary of the invention

[0007] The present application is made in view of the above problems, and its purpose is to provide a low-sugar canned fruit and a preparation method thereof, which not only effectively reduces the sugar content in the canned food by using a new type of composite sugar substitute, but also maintains the good taste and stability of the canned food.

[0008] Specifically, the first aspect of the present application provides a low-sugar canned fruit, including sugar liquid and fruit pulp;

[0009] The sugar solution comprises the following preparation raw materials:

[0010] Compound sweeteners, additives and water;

[0011] The compound sweetener comprises the following preparation raw materials:

[0012] A first sweetener, a second sweetener and dietary fiber.

[0013] According to one of the technical solutions of the low-sugar canned fruit in this application, at least the following beneficial effects are achieved:

[0014] In the present application, the sugar content in canned fruit is reduced by selecting a compound sweetener, while the natural sweetness and the texture of the food are ensured; thus, canned fruit with a good taste is prepared.

[0015] According to some embodiments of the present application, the first sweetener includes at least one of monk fruit extract, stevia extract and neohesperidin dihydrochalcone.

[0016] Neomethyl hesperidin dihydrochalcone (NHDC) is an artificial sweetener. It is extremely sweet, 1000-1500 times sweeter than sucrose. Only a small amount can bring significant sweetness to low-sugar canned fruit, thus effectively reducing the calories of the product. Its sweetness is unique, with a fresh and refreshing sweetness, and the sweetness is long-lasting and can remain in the mouth for a long time. When combined with other sweeteners, it can produce a synergistic effect, improve the overall sweetness quality, make the canned sweetness more pure and natural, and make up for the shortcomings of a single sweetener in taste.

[0017] According to some embodiments of the present application, the monk fruit extract includes at least one of mogroside, monk fruit powder and monk fruit concentrated juice.

[0018] Mogroside: It is the main component of the sweetness of monk fruit. It is extremely sweet, 300-400 times that of sucrose, and has very low calories, which can be almost ignored. In low-sugar canned fruits, it can provide rich sweetness to meet consumers' demand for sweetness without adding too much calories. It is suitable for diabetics and people who pursue a low-sugar diet;

[0019] Monk fruit powder: Made from dried and ground monk fruit, it contains mogrosides for sweetness and retains some other nutrients in monk fruit, such as flavonoids, which may give canned food a certain flavor and potential health benefits.

[0020] Monk fruit concentrated juice: It is obtained through the concentration process of monk fruit. It is also rich in mogroside, which can increase the sweetness and flavor of canned food. Compared with mogroside monomer, concentrated juice may contain more natural flavor substances of monk fruit, making the flavor of canned food richer.

[0021] According to some embodiments of the present application, the stevia extract includes at least one of rebaudioside A, rebaudioside D, rebaudioside M and rebaudioside C.

[0022] Stevia extract: Stevia glycoside is its main sweet ingredient, which is 200-300 times sweeter than sucrose, low in calories, and has the characteristics of high sweetness and low calories. In low-sugar canned fruits, it works synergistically with monk fruit extract to enhance sweetness while reducing the caloric value of the product. Stevia extract has a certain stability and can better maintain its sweetness characteristics during the canning process.

[0023] According to some embodiments of the present application, the compound sweetener includes the following preparation raw materials in parts by weight:

[0024] 0.01 to 4 parts of the first sweetener, 1 to 98 parts of the second sweetener and 2 to 6 parts of dietary fiber.

[0025] The sugar substitute compounded in a specific ratio not only reduces the total sugar content, but also ensures the natural sweetness and texture of the food. The optimal replacement ratio of sugar substitute to traditional sugar is determined through experiments to ensure that the sugar content is reduced to the greatest extent without affecting the taste.

[0026] Add dietary fiber (xylooligosaccharides, fructooligosaccharides, inulin, polydextrose, etc.) to delay sugar absorption and enhance satiety.

[0027] According to some embodiments of the present application, the second sweetener includes a low-intensity sweetener and sugars.

[0028] According to some embodiments of the present application, the low-intensity sweetener includes at least one of erythritol, maltitol, xylitol and mannitol.

[0029] Erythritol: It is a natural sugar alcohol sweetener with a sweetness of 60%-70% of sucrose, a refreshing sweetness, and a calorie content of only 0.2kcal / g, which is almost negligible. In low-sugar canned fruits, erythritol not only provides sweetness, but also helps maintain the texture and stability of the cans due to its low hygroscopicity, preventing the cans from absorbing moisture and becoming soft during storage.

[0030] Maltitol: Its sweetness is similar to that of sucrose, which is 80%-90% of sucrose, and its calories are about half of sucrose. In low-sugar canned fruits, maltitol can replace part of sucrose, providing a sweet taste similar to sucrose. At the same time, because of its moisturizing properties, it can keep the canned products moist, extend the shelf life, and will not cause drastic fluctuations in blood sugar, making it suitable for diabetic patients.

[0031] Xylitol: Its sweetness is comparable to that of sucrose, and its calorie content is 2.4 kcal / g, which is lower than that of sucrose. It produces a refreshing feeling in the mouth, and can provide both sweetness and improve the taste in low-sugar canned fruits. Xylitol also has the property of preventing tooth decay, which is attractive to consumers who pay attention to oral health. At the same time, it has little effect on blood sugar, which meets the demand for low-sugar products.

[0032] Mannitol: Its sweetness is about 50% of sucrose, and it has low calories. It can be used as a sweetener in canned food. At the same time, it has a certain stability, which helps to maintain the quality of canned food. In addition, mannitol can prevent crystallization and improve the taste in food, making the texture of canned food more delicate.

[0033] According to some embodiments of the present application, the carbohydrate includes at least one of trehalose, L-arabinose, isomaltooligosaccharide, fructooligosaccharide, galacto-oligosaccharide, stachyose and dextrin.

[0034] Trehalose: The sweetness is about 45% of sucrose, with a mild taste and unique characteristics of preservation, aroma preservation, and anti-deterioration. In low-sugar canned fruits, trehalose can not only provide a certain sweetness, but also protect the protein, fat and other ingredients in the food from being destroyed during canning and storage, maintain the flavor and texture of the canned food, and extend the shelf life. At the same time, trehalose has little effect on human blood sugar and is suitable as a sweetener for low-sugar foods.

[0035] L-arabinose: Its sweetness is about 50% of that of sucrose. It has the function of inhibiting the absorption of sucrose and can reduce the body's intake of sugar. In low-sugar canned fruits, it not only provides a certain sweetness, but also helps control the increase of blood sugar. It is suitable for diabetics and people who pay attention to healthy diet. In addition, L-arabinose also has the function of improving intestinal flora and helps promote intestinal health.

[0036] Isomaltooligosaccharides, fructooligosaccharides, galacto-oligosaccharides, stachyose, and xylooligosaccharides: These are all functional oligosaccharides, and their sweetness is generally 30%-60% of sucrose. Their role in low-sugar canned fruit is, on the one hand, to provide moderate sweetness and increase the flavor of the product; on the other hand, they have the characteristics of prebiotics, which can selectively stimulate the growth and reproduction of beneficial intestinal bacteria (such as bifidobacteria), improve the intestinal microecological environment, and are beneficial to human health. At the same time, these oligosaccharides also have a certain degree of moisturizing properties, which helps to maintain the moisture and texture of the canned food.

[0037] Dextrin: It is an intermediate product of starch hydrolysis. It has a low sweetness and is mainly used as a filler and thickener in low-sugar canned fruits. It can increase the viscosity of the canned contents, improve the texture of the canned food, and make it have a better taste and stability. Dextrin also has a certain water absorption capacity, which helps to retain the moisture of the canned food and extend the shelf life.

[0038] According to some embodiments of the present application, the mass ratio of the sugar solution to the fruit pulp is 1 to 2:1.

[0039] According to some embodiments of the present application, the fruit pulp includes at least one of orange pulp, tangerine pulp, peach pulp and strawberry pulp.

[0040] According to some embodiments of the present application, the auxiliary agent includes a flavor enhancer and an antioxidant.

[0041] Antioxidants achieve color protection, extend shelf life and enhance nutritional value.

[0042] According to some embodiments of the present application, the flavor enhancer includes at least one of natural flavors and citric acid.

[0043] Citric acid can give canned food a fresh and sour flavor, balance the sweetness brought by sweeteners such as sugar substitutes, and make the taste more natural. At the same time, it can reduce the pH value of the system, create an acidic environment to inhibit the growth of microorganisms, and extend the shelf life of canned food. In addition, it can complex with metal ions to inhibit the enzymatic and non-enzymatic browning of canned fruits and vegetables during processing and storage, and maintain the color of the product. At the same time, it can also enhance the antioxidant and color protection effects

[0044] According to some embodiments of the present application, the natural flavor includes citrus extract and vanilla extract.

[0045] According to some embodiments of the present application, the antioxidant includes at least one of vitamin C and a plant extract.

[0046] According to some embodiments of the present application, the plant extract includes green tea polyphenols.

[0047] According to some embodiments of the present application, the mass ratio of vitamin C to plant extract is 0.5-5:0.3-8.

[0048] According to some embodiments of the present application, the pH of the sugar solution is 3.5-4.2.

[0049] According to some embodiments of the present application, the dietary fiber includes at least one of xylooligosaccharides, fructooligosaccharides, inulin and polydextrose.

[0050] Inulin: It is a natural functional dietary fiber and also an oligosaccharide, with a sweetness of about 10%-30% of sucrose. In low-sugar canned fruit, inulin can provide a light sweetness. At the same time, due to its high dietary fiber content, it can increase the dietary fiber intake of the product, help promote intestinal peristalsis, and prevent constipation. In addition, inulin also has a certain prebiotic function, which can regulate intestinal flora and has a positive effect on the quality of canned food and the health of consumers.

[0051] Polydextrose: It is a water-soluble dietary fiber with a sweetness of about 25% of sucrose, and has the characteristics of low calories and low glycemic index. In low-sugar canned fruit, polydextrose can increase the dietary fiber content of the product, improve the texture of the product, and make it have a better taste and stability. At the same time, it can also be used as a filler to partially replace traditional sugars, reduce the calories of canned food, and meet consumers' demand for low-sugar and healthy food.

[0052] The second aspect of the present application provides a method for preparing the low-sugar canned fruit, comprising the following steps:

[0053] The sugar solution and fruit pulp are added to the canning containers which are sonicated, sterilized and sealed.

[0054] According to some embodiments of the present application, the method for preparing the sugar solution comprises the following steps:

[0055] Adding the compound sweetener to boiling water to form a mixed solution;

[0056] Antioxidants and flavor enhancers are then added to the mixed solution to obtain a sugar solution.

[0057] According to some embodiments of the present application, the mass ratio of the antioxidant to the mixed liquid is 0.08-1.3:100.

[0058] According to some embodiments of the present application, the mass ratio of the vitamin C to the mixed solution is 0.05-0.5:100.

[0059] According to some embodiments of the present application, the mass ratio of the natural plant extract to the mixed solution is 0.03-0.8:100.

[0060] According to some embodiments of the present application, the mass ratio of the flavor enhancer to the mixed liquid is 0.002-0.5:100.

[0061] According to some embodiments of the present application, the pH of the sugar water is 3.5-4.2.

[0062] According to some embodiments of the present application, after the sugar solution and fruit pulp are added to the canned container, the liquid level is 5 mm to 8 mm above the bottle mouth.

[0063] It can adapt to the expansion of canned food contents during sterilization and storage, avoid problems such as can swelling, and ensure there are no bubbles.

[0064] According to some embodiments of the present application, the ultrasonic treatment time is 5 min to 10 min.

[0065] Ultrasonic treatment allows the sugar solution to fully penetrate into the pulp, improving the taste, while softening the pulp and removing air.

[0066] According to some embodiments of the present application, the sterilization temperature is 75°C to 95°C.

[0067] Sterilization technology is followed by rapid cooling to room temperature, which reduces the decomposition and loss of sugar substitutes during thermal processing, maintaining the consistency of sweetness and the nutritional value of food.

[0068] The sterilization technology uses a two-stage sterilization: the first stage and the second stage, so as to reduce the loss of heat-sensitive components.

[0069] According to some embodiments of the present application, the sterilization consists of a first stage sterilization and a second stage sterilization.

[0070] According to some embodiments of the present application, the temperature of the first sterilization stage is 85°C to 95°C.

[0071] According to some embodiments of the present application, the first sterilization period is 5 to 20 minutes.

[0072] According to some embodiments of the present application, the temperature of the second sterilization stage is 75°C to 85°C.

[0073] According to some embodiments of the present application, the second sterilization period is 5 to 10 minutes.

[0074] According to some embodiments of the present application, the temperature of the first sterilization stage is higher than the temperature of the second sterilization stage.

[0075] According to some embodiments of the present application, the sterilization time is 10 min to 30 min.

[0076] According to some embodiments of the present application, the seal is a vacuum seal.

[0077] According to some embodiments of the present application, the vacuum degree of the vacuum seal is 0.06 MPa.

[0078] The third aspect of the present application provides the use of the low-sugar canned fruit in replacing sugar foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0079] In order to more clearly illustrate the embodiments of the present drawings or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present drawings. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying any creative work.

[0080] Figure 1 This is the appearance of the can made in Example 1 of the present application.

[0081] The purpose, features and advantages of this figure will be further described in conjunction with the embodiments with reference to the accompanying drawings. DETAILED DESCRIPTION

[0082] In order to make the purpose, technical solutions and advantages of the present application clearer, the present application is described and illustrated below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not intended to limit the present application. Based on the embodiments provided in the present application, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of the present application.

[0083] Obviously, the following descriptions are only some examples or embodiments of the present application. For ordinary technicians in this field, the present application can also be applied to other similar scenarios without creative work. In addition, it can also be understood that although the efforts made in this development process may be complicated and lengthy, for ordinary technicians in the field related to the content disclosed in this application, some changes in design, manufacturing or production based on the technical content disclosed in this application are just conventional technical means, and should not be understood as insufficient content disclosed in this application.

[0084] If there is no special explanation, the "include" and "comprising" mentioned in this application are open-ended or closed-ended. For example, the "include" and "comprising" may mean that other components not listed may also be included or only the listed components may be included or only the listed components may be included.

[0085] If not specifically stated, in this application, the term "or" is inclusive. For example, the phrase "A or B" means "A, B, or both A and B". More specifically, any of the following conditions satisfies the condition "A or B": A is true (or exists) and B is false (or does not exist); A is false (or does not exist) and B is true (or exists); or both A and B are true (or exist).

[0086] The related technology has the following deficiencies:

[0087] 1. The problem of single sweetener: Most products use only a single sweetener, such as xylitol, neotame or sucralose. The use of this single sweetener makes the taste of the product very different from that of natural sucrose, and may produce a bitter aftertaste, affecting the overall taste experience of the product.

[0088] 2. Nutritional imbalance: The formula design in related technologies only focuses on reducing sugar content, but ignores the strengthening of dietary fiber, vitamins and other nutrients. This leads to an imbalance in the nutritional structure of the product and fails to meet consumers' demand for balanced nutrition.

[0089] 3. Process defects: The pre-cooking or vacuuming process used in related technologies can easily damage the pulp structure, thereby affecting the taste quality of the product and reducing consumer acceptance.

[0090] Example 1

[0091] This embodiment is a method for preparing a low-sugar canned fruit, which comprises the following steps:

[0092] Raw material preparation (fruit selection): Select oranges and strictly remove rotten fruits, diseased and insect-infested fruits, unripe fruits, deformed fruits and foreign impurities.

[0093] Choose oranges with an orange-yellow to orange-red color on the entire surface, good aroma, moderate sweetness and sourness, oblate shape, thin peel, no seeds, basically the same number of segments, and no damaged fruit or pests or diseases.

[0094] Bottle washing: Steam sterilize the empty bottles to be canned and then rinse them with pure water.

[0095] Mixing of compound sweeteners: by weight, weigh 0.05 parts of monk fruit extract (mogroside), 30 parts of erythritol, 20 parts of maltitol, 5 parts of oligofructose, and 3 parts of inulin.

[0096] The raw materials are fully mixed to obtain a compound sweetener.

[0097] Preparation of sugar solution: Take an appropriate amount of water (280g) and heat it to boiling. Put the prepared compound sweetener into the boiling water, stir while heating until it is completely dissolved to obtain a mixed solution.

[0098] Then, 0.1% (based on the total mass of the mixed solution) of vitamin C, 0.05% (based on the total mass of the mixed solution) of green tea polyphenols as complex antioxidants, 0.05% (based on the total mass of the mixed solution) of citric acid, and 0.03% (based on the total mass of the mixed solution) of citrus extract (food grade) as flavor enhancers were added, the pH value of the sugar solution was adjusted to 3.8, and the mixture was stirred evenly and filtered for later use.

[0099] Filling and aseptic canning: Put the processed orange pulp and sugar solution into the canning container at a mass ratio of 1:1.5, and fill it to 6mm from the bottle mouth. After canning, immerse the pulp in the sugar solution and perform ultrasonic treatment for 8 minutes to allow the sugar solution to fully penetrate the pulp, improve the taste, soften the pulp and remove air.

[0100] Sterilization: Low-temperature short-time sterilization technology is used. The first stage is sterilization at 85°C for 10 minutes, and the second stage is sterilization at 80°C for 10 minutes, followed by rapid cooling to room temperature (25°C).

[0101] Sealing: Vacuum sealing is performed and the vacuum degree is maintained at 0.06MPa.

[0102] Quality inspection and packaging: Check the sealing and appearance of the cans, and label and package them if they are qualified.

[0103] Double listening: complete the processing of a can (see Figure 1 ).

[0104] The canned food produced in this embodiment has a strong orange aroma, natural sweetness and good integration with the orange flavor itself, without any abrupt feeling. The freshness and sourness imparted by citric acid just balances the sweetness, making the taste rich and long-lasting. A variety of sugar substitutes are used, the sweetness is appropriate and the taste is natural, close to the sweetness experience of traditional sucrose. The added dietary fiber and various functional ingredients enhance the nutritional value of the product. The low-temperature short-time sterilization technology retains the nutrients and original flavor of the orange to the greatest extent, and the ultrasonic treatment allows the sugar solution to penetrate more evenly and the taste is more delicate.

[0105] Example 2

[0106] This embodiment is a method for preparing a low-sugar canned fruit, which comprises the following steps:

[0107] Raw material preparation (fruit selection): Select peaches that are free of rot, pests and diseases, are moderately mature, have plump fruits, uniform color, and good taste.

[0108] Bottle washing: Steam sterilize the empty bottles and then rinse them with pure water.

[0109] Mixing of compound sweeteners: by weight, weigh 0.03 parts of stevia extract (containing rebaudioside A, food grade, purity above 95%), 25 parts of xylitol, 15 parts of trehalose, 4 parts of galacto-oligosaccharide, and 4 parts of polydextrose.

[0110] The raw materials are evenly mixed to prepare a compound sweetener.

[0111] Preparation of sugar solution: Heat an appropriate amount of water (250g) to boiling, add the compound sweetener, stir until completely dissolved, and prepare a mixed solution.

[0112] Then add 0.08% (based on the total mass of the mixed solution) of vitamin C, 0.06% (based on the total mass of the mixed solution) of green tea polyphenols as complex antioxidants, 0.03% (based on the total mass of the mixed solution) of citric acid, and 0.02% (based on the total mass of the mixed solution) of vanilla extract as flavor enhancers, adjust the pH value of the sugar solution to 3.6, and filter it for later use.

[0113] Filling and aseptic canning: The processed peach pulp and sugar solution were placed into canning containers at a mass ratio of 1:1.2, 7 mm from the bottle mouth. After filling, ultrasonic treatment was performed at 30 kHz for 7 minutes.

[0114] Sterilization: Low-temperature short-time sterilization technology is used. The first stage is sterilization at 88℃ for 15 minutes, the second stage is sterilization at 85℃ for 5 minutes, and then quickly cooled to room temperature (25℃).

[0115] Sealing: Vacuum sealing, vacuum degree 0.06MPa.

[0116] Quality inspection and packaging: Check the sealing and appearance of the cans, and label and package them if they are qualified.

[0117] Stacking listening: completing the processing of a can.

[0118] The canned food produced in this embodiment has a sweet peach aroma and a soft sweetness. The addition of vanilla extract adds a unique flavor to the canned food, which complements the peach flavor. The addition of citric acid makes the taste fresh and non-greasy, and the overall flavor is coordinated, restoring the taste characteristics of fresh peaches. The compound sugar substitute combination ensures sweetness and taste, and ingredients such as trehalose protect the flavor and texture of peaches. In terms of nutrition, it is rich in dietary fiber and prebiotics, which is conducive to intestinal health. Low-temperature short-time sterilization and ultrasonic treatment not only retain nutrition but also improve taste quality.

[0119] Example 3

[0120] This embodiment is a method for preparing a low-sugar canned fruit, which comprises the following steps:

[0121] Raw material preparation (fruit selection): Select strawberries, remove rotten, diseased, insect-infested, and deformed fruits, and choose strawberries with bright colors, rich aroma, and sweet and sour taste.

[0122] Bottle washing: After steam sterilization, the empty bottles are rinsed with pure water.

[0123] Mixing of compound sweeteners: weigh 0.02 parts of NHDC, 18 parts of mannitol, 12 parts of L-arabinose, 3 parts of xylo-oligosaccharide, and 5 parts of dextrin by weight, and mix them evenly to obtain a compound sweetener.

[0124] Preparation of sugar solution: Heat an appropriate amount of water (190 g) to boiling, add the compound sweetener and stir to dissolve to obtain a mixed solution. Add 0.12% (based on the total mass of the mixed solution) of vitamin C, 0.07% (based on the total mass of the mixed solution) of green tea polyphenols as a compound antioxidant, and 0.04% of citric acid (based on the total mass of the mixed solution) as a flavor enhancer, adjust the pH value of the sugar solution to 3.9, and filter for later use.

[0125] Filling and aseptic canning: Put the strawberry pulp and sugar solution into the canning container in a mass ratio of 1:2, 5 mm away from the bottle mouth, and perform ultrasonic treatment for 6 minutes.

[0126] Sterilization: Low-temperature short-time sterilization technology is used. The first stage is sterilization at 90℃ for 10 minutes, the second stage is sterilization at 80℃ for 5 minutes, and then quickly cooled to room temperature (25℃).

[0127] Sealing: Vacuum sealing, vacuum degree 0.06MPa.

[0128] Quality inspection and packaging: Check the sealing and appearance of the cans, and label and package them if they are qualified.

[0129] Stacking listening: completing the processing of a can.

[0130] The canned food produced in this embodiment has a strong strawberry aroma and pure sweetness. The combination of L-arabinose and citric acid makes the sweet and sour ratio just right, the taste is fresh and natural, and the original flavor characteristics of strawberries are retained. NHDC and other sugar substitutes are used in combination, with low dosage, high sweetness and low calories. L-arabinose helps control blood sugar, and oligoxylose is beneficial to intestinal health. Low-temperature short-time sterilization reduces the loss of strawberry nutrients, and ultrasonic treatment makes the strawberry taste firmer, improving product quality.

[0131] Comparative Example 1

[0132] This comparative example is a method for preparing canned fruit, which consists of the following steps:

[0133] Raw material preparation (fruit selection): select oranges as in Example 1.

[0134] Bottle washing: empty bottle treatment is carried out in the same manner as in Example 1.

[0135] Sugar substitute sweetener mixture: Use xylitol as a sweetener and weigh 50 parts of xylitol.

[0136] Preparation of sugar solution: Heat an appropriate amount of water to boiling, add xylitol and stir to dissolve to obtain a mixed solution. Add 0.1% (based on the total mass of the mixed solution) of vitamin C, 0.05% (based on the total mass of the mixed solution) of green tea polyphenols as a composite antioxidant, and 0.05% (based on the total mass of the mixed solution) of citric acid and 0.03% (based on the total mass of the mixed solution) of citrus extract as a flavor enhancer, adjust the pH value of the sugar solution to 3.8, and filter for later use.

[0137] Filling and aseptic canning: Put orange pulp and sugar solution into canning container in a mass ratio of 1:1.5, 6mm away from the bottle mouth.

[0138] Sterilization: Use high temperature and long time sterilization technology, sterilize at 121℃ for 20 minutes, and then cool to room temperature (25℃).

[0139] Sealing: Vacuum sealing, vacuum degree 0.06MPa.

[0140] Quality inspection and packaging: Check the sealing and appearance of the cans, and label and package them if they are qualified.

[0141] Stacking listening: completing the processing of a can.

[0142] The canned food produced in this comparative example has a single sweetness, which is quite different from the sweetness of natural sucrose, with a noticeable bitter aftertaste, and the flavor of the orange itself is covered up, resulting in a poor overall taste. Single sugar substitutes cannot simulate the taste of natural sugar, and high-temperature and long-term sterilization destroys the nutritional components and flavor of oranges, causing the product quality to decline, making it difficult to meet consumers' demands for taste and nutrition.

[0143] Comparative Example 2

[0144] This comparative example is a method for preparing canned fruit, which consists of the following steps:

[0145] Raw material preparation (fruit selection): select peaches as in Example 2.

[0146] Bottle washing: empty bottle treatment is carried out in the same manner as in Example 2.

[0147] Mixing of compound sweeteners: by weight, weigh 0.03 parts of stevia extract (including rebaudioside A), 25 parts of xylitol, and 15 parts of trehalose.

[0148] Preparation of sugar solution: Heat an appropriate amount of water to boiling, add the compound sweetener and stir to dissolve to obtain a mixed solution. Add 0.08% (based on the total mass of the mixed solution) of vitamin C, 0.06% (based on the total mass of the mixed solution) of green tea polyphenols as a compound antioxidant, and 0.03% (based on the total mass of the mixed solution) of citric acid and 0.02% (based on the total mass of the mixed solution) of vanilla extract as a flavor enhancer, adjust the pH value of the sugar solution to 3.6, and filter for later use.

[0149] Filling and aseptic canning: Pour peach pulp and sugar solution into canning containers at a mass ratio of 1:1.2, 7mm from the bottle mouth.

[0150] Sterilization: Use low-temperature short-time sterilization technology, sterilize at 88℃ for 12 minutes, and then cool to room temperature (25℃).

[0151] Sealing: Vacuum sealing, vacuum degree 0.06MPa.

[0152] Quality inspection and packaging: Check the sealing and appearance of the cans, and label and package them if they are qualified.

[0153] Stacking listening: completing the processing of a can.

[0154] The canned food produced in this comparative example has a good peach sweetness and aroma, but the taste is not rich enough, lacks the layering brought by dietary fiber, and the overall flavor is slightly thin. The lack of nutritional ingredients such as dietary fiber and prebiotics in the formula leads to an unbalanced nutritional structure of the product, which cannot meet consumers' pursuit of balanced nutrition and reduces the market competitiveness of the product.

[0155] Comparative Example 3

[0156] This comparative example is a method for preparing canned fruit, which consists of the following steps:

[0157] Raw material preparation (fruit selection): Select strawberries as in Example 3.

[0158] Bottle washing: empty bottle treatment is carried out in the same manner as in Example 3.

[0159] Mixing of compound sweeteners: by weight, weigh 0.02 parts of NHDC, 18 parts of mannitol, 12 parts of L-arabinose, 3 parts of xylo-oligosaccharides, and 5 parts of dextrin, and mix them evenly to obtain a compound sweetener.

[0160] Preparation of sugar solution: Heat an appropriate amount of water to boiling, add the compound sweetener and stir to dissolve to obtain a mixed solution. Add 0.12% (based on the total mass of the mixed solution) of vitamin C, 0.07% (based on the total mass of the mixed solution) of green tea polyphenols as a compound antioxidant, and 0.04% (based on the total mass of the mixed solution) of citric acid as a flavor enhancer, adjust the pH value of the sugar solution to 3.9, and filter for later use.

[0161] Filling and aseptic canning: Put the strawberry pulp and sugar solution into the canning container in a mass ratio of 1:2, 5mm away from the bottle mouth.

[0162] Sterilization: Using the traditional pre-cooking process, the strawberries are boiled in boiling water (about 100°C) for 15 minutes before being canned, and then conventionally sterilized (110°C, 30 minutes) and subsequently cooled to room temperature (25°C).

[0163] Sealing: Vacuum sealing, vacuum degree 0.06MPa.

[0164] Quality inspection and packaging: Check the sealing and appearance of the cans, and label and package them if they are qualified.

[0165] Stacking listening: completing the processing of a can.

[0166] The canned strawberries produced in this comparative example have a soft and rotten taste, have lost their original firmness, have an uneven sweetness distribution, are too sweet in some areas, have a light taste in some areas, have a significant loss of aroma, and have a poor overall flavor. The traditional pre-cooking and conventional sterilization processes seriously damage the structure of the strawberry pulp, affect the taste quality, and also cause the loss of nutrients. The sugar substitute may decompose at high temperatures, which reduces the product quality, and is obviously inferior to the embodiment.

[0167] In summary, this application has the following significant benefits:

[0168] 1. Innovative canning preparation process: This application improves the traditional canning preparation process and adopts low-temperature short-time sterilization technology. This technology can effectively kill harmful microorganisms that may exist in the can and ensure food safety, while significantly reducing the decomposition and loss of sugar substitutes during thermal processing. Thereby retaining the consistency of sweetness to the greatest extent, and the color, flavor, texture and nutritional value of canned food are well maintained. This process improvement not only improves the quality of the product, but also solves the stability problem of sugar substitutes during processing in the prior art.

[0169] 2. Flavor enhancement technology: By using flavor enhancement technology, this application adds natural flavors such as citrus extract, vanilla extract, etc. to the product, and at the same time uses a trace amount of citric acid. This combination can further balance the taste of the sugar substitute, effectively make up for the difference in taste between the sugar substitute and natural sucrose, enhance the overall flavor of the food, and improve the consumer's taste experience. This technical solution provides a new way to improve the flavor of sugar substitute products.

[0170] 3. Optimized preparation process: This application introduces ultrasonic treatment in the processing steps of the preparation process. Ultrasonic treatment can effectively improve the texture of the pulp, making the pulp more delicate and firm, while promoting sugar penetration and making the sweetness more evenly distributed. This improvement not only improves the taste of the product, but also optimizes the quality of the product, providing a new technical means for the preparation process of canned food.

[0171] 4. In summary, this application addresses the shortcomings of existing patents and has made innovations and improvements in many aspects such as process and flavor, which is expected to bring new technological breakthroughs and market competitiveness to related fields.

[0172] It should be noted that the present application is not limited to the above-mentioned embodiments. The above-mentioned embodiments are only examples, and the embodiments having the same structure as the technical idea and exerting the same effect within the scope of the technical solution of the present application are all included in the technical scope of the present application. In addition, without departing from the scope of the main purpose of the present application, various modifications that can be thought of by those skilled in the art to the embodiments and other methods of combining some of the constituent elements in the embodiments are also included in the scope of the present application.

Claims

1. A low-sugar canned fruit, characterized in that: Includes sugar liquid and fruit pulp; The sugar solution comprises the following preparation raw materials: Compound sweeteners, auxiliary agents and water; The compound sweetener comprises the following preparation raw materials: A first sweetener, a second sweetener and dietary fiber.

2. The low-sugar canned fruit according to claim 1, characterized in that: The first sweetener comprises at least one of monk fruit extract, stevia extract and neohesperidin dihydrochalcone; And / or, the monk fruit extract includes at least one of mogroside, monk fruit powder and monk fruit concentrated juice; And / or, the stevia extract includes at least one of rebaudioside A, rebaudioside D, rebaudioside M and rebaudioside C.

3. The low-sugar canned fruit according to claim 1, characterized in that: The compound sweetener comprises the following raw materials in parts by weight: 0.01 to 4 parts of the first sweetener, 1 to 98 parts of the second sweetener and 2 to 6 parts of dietary fiber.

4. The low-sugar canned fruit according to claim 1, characterized in that: The second sweetener includes low-intensity sweeteners and sugars; And / or, the low-intensity sweetener includes at least one of erythritol, maltitol, xylitol and mannitol; And / or, the sugar includes at least one of trehalose, L-arabinose, isomaltooligosaccharide, fructooligosaccharide, galacto-oligosaccharide, stachyose and dextrin.

5. The low-sugar canned fruit according to claim 1, characterized in that: The mass ratio of the sugar solution to the fruit pulp is 1 to 2:1; And / or, the fruit pulp includes at least one of orange pulp, peach pulp, tangerine pulp and strawberry pulp; and / or, the auxiliary agent includes a flavor enhancer and an antioxidant; and / or, the flavor enhancer comprises at least one of natural flavors and citric acid; And / or, the antioxidant comprises at least one of vitamin C and a plant extract; and / or, the plant extract comprises green tea polyphenols; And / or, the mass ratio of vitamin C to plant extract is 0.5-5:0.3-8; And / or, the pH of the sugar solution is 3.5-4.

2.

6. The low-sugar canned fruit according to claim 1, characterized in that: The dietary fiber includes at least one of xylooligosaccharide, fructooligosaccharide, inulin and polydextrose.

7. A method for preparing low-sugar canned fruit according to any one of claims 1 to 6, characterized in that: The following steps are involved: The sugar solution and fruit pulp are added to the canning containers which are sonicated, sterilized and sealed.

8. The preparation method according to claim 7, characterized in that: The ultrasonic treatment time is 5 min to 10 min.

9. The preparation method according to claim 7, characterized in that: The sterilization temperature is 75°C to 95°C; And / or, the sterilization time is 10 minutes to 30 minutes.

10. Use of the low-sugar canned fruit according to any one of claims 1 to 6 in sugar-replacing foods.

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