Sugar-free liquid glucose for canned fruits as well as preparation method and application of sugar-free liquid glucose

Abstract

The invention provides a sugar-free liquid glucose for fruit cans and a preparation method and application thereof, and relates to the technical field of food, the sugar-free liquid glucose comprises the following components: a natural sweetener and a pulp protection composition, the pulp protection composition comprises an edible colloid and a cellulose derivative, the natural sweetening agent comprises stevioside, glucosyl stevioside and a liquorice root extract; the edible colloid comprises one or more of pectin, carrageenan, xanthan gum, guar gum and locust bean gum; the cellulose derivative comprises microcrystalline cellulose and / or sodium carboxymethyl cellulose. A natural sweetening agent is used, a sugar-free formula is adopted, the addition amount of traditional saccharides is greatly reduced, sugar alcohol raw materials which can cause diarrhea of a human body are not used, the heat of the product is remarkably reduced, and the osmotic pressure of the sugar liquid composition is improved, so that the technical problem that the texture of the pulp is difficult to maintain during sterilization and shelf life is solved.

Description

Technical Field

[0001] The present invention relates to the technical field of food, in particular to a sugar-free sugar solution for canned fruit, a preparation method thereof and an application thereof. Background Art

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

[0003] With the improvement of consumers' health awareness and the growing demand for low-sugar and sugar-free foods, the sugar-free canned fruit market has shown a good development trend. However, during the development process, sugar-free canned fruit faces many technical problems, which limit the improvement of product quality. For example, (1) The addition of sugar alcohol raw materials may cause human discomfort: Some traditional canned fruits 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, causing the intestinal osmotic pressure to increase, attracting a large amount of water into the intestine, thereby causing gastrointestinal discomfort symptoms such as diarrhea. Relevant medical research shows that when the human body ingests more than 20 grams of xylitol at a time, about 40% of people will experience diarrhea to varying degrees. (2) The hidden dangers of chemical synthetic sweeteners and the problem of inconsistency in sweetness: Although chemical synthetic high-intensity sweeteners such as aspartame and cyclamate are widely used in sugar-free canned fruits, they can reduce costs and provide high sweetness, but consumers are skeptical about their safety. On the one hand, consumers are worried that long-term consumption is harmful to their health, and despite the regulations on usage, this has led to a crisis of trust. On the other hand, under certain conditions, such as when aspartame is exposed to high temperatures or acidic environments, it will decompose into phenylalanine, which is extremely harmful to patients with phenylketonuria. This consumer concern and safety hazard has limited the further development of the sugar-free canned fruit market. (3) The dilemma of maintaining fruit pulp 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 pulp, and make it easy to break during sterilization and shelf life. In addition, when sugar-free canned fruit is stored for a long time, changes in temperature and humidity, as well as transportation vibrations and collisions, will aggravate the loss of fruit pulp texture, which not only affects the appearance and makes the consumer's eating experience worse, but also leads to nutrient loss and reduces product competitiveness.

[0004] Some existing sugar-free canned fruit solutions primarily use sugar alcohols and chemical sweeteners as substitutes for sucrose. For example, Chinese invention patent applications with publication numbers CN103652704A, CN119097069A, CN105747159A, CN102177957A, and CN104247757A all utilize sugar alcohols such as xylitol, isomalt, sucralose, aspartame, and acesulfame potassium, as well as chemically synthesized sweeteners for both low- and high-intensity sweetness. However, these solutions still raise significant health concerns.

[0005] Among them, the Chinese invention patent application with publication number CN102177957A uses a combination of neotame, acesulfame potassium, and sucralose to replace the white sugar or other high-calorie sugars used in traditional canned fruit production, eliminating any exogenously added caloric sugars and low-intensity sweeteners such as sugar alcohols in the can, resulting in canned fruit with good flavor and quality. However, the exclusive use of chemically synthesized sweeteners as the primary sweetening system for canned products raises consumer safety concerns and potential safety hazards. Furthermore, in the comparative examples and examples, the canned fruit pulp used is apple and pear pulp. Due to its hard texture, the pulp of these fruits does not undergo significant textural changes during shelf life. If the pulp of yellow peaches or oranges, which are softer and more representative of canned fruit, is used instead, the formula provided by this patent will not be able to protect the pulp of these soft fruits, and the pulp will undergo severe textural changes during the sterilization process and during shelf life.

[0006] In existing technologies, some canned fruit products use ingredients with physical suspending and stabilizing properties to slow pulp sedimentation and protect the fruit. However, there are currently no reports on the technical solution of adjusting the osmotic pressure of the sugar solution to improve the texture stability of the fruit pulp during the sterilization process and shelf life.

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

[0008] One of the objectives of the present invention is to provide a sugar-free syrup for canned fruit, addressing at least one of the technical issues inherent in the prior art. This invention utilizes a sugar-free formula and natural sweeteners, resulting in improved safety. The osmotic pressure of the syrup composition is also improved, thereby alleviating the difficulty in maintaining the texture of fruit pulp during sterilization and shelf life.

[0009] A second object of the present invention is to provide a method for preparing sugar-free sugar solution for canned fruit.

[0010] A third object of the present invention is to provide a sugar-free syrup for canned fruit or use of the sugar-free syrup for canned fruit prepared by the preparation method in the preparation of canned fruit.

[0011] A fourth object of the present invention is to provide a canned fruit.

[0012] In order to achieve the above-mentioned purpose of the present invention, the following technical solutions are adopted:

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

[0014] The pulp protection composition includes an edible colloid and a cellulose derivative;

[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, the following components are included by mass percentage:

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

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

[0019] In a second aspect, the present invention provides a method for preparing a sugar-free sugar solution for canned fruit, comprising the following steps:

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

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

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

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

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

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

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

[0027] and / or, in step (c), during the mixing of the sweetener solution and the colloid 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] In a third aspect, the present invention provides a sugar-free syrup for canned fruit or use of the sugar-free syrup for canned fruit prepared by the preparation method in preparing canned fruit.

[0030] In a fourth aspect, the present invention provides a canned fruit, wherein the preparation method of the canned fruit comprises the following steps:

[0031] (A) pre-treating the fruit to obtain pulp;

[0032] (B) placing the pulp in a color-protecting liquid for color-protecting treatment;

[0033] (C) preparing a sugar-free sugar solution for canned fruit using the preparation method;

[0034] (D) mixing the fruit pulp after color protection and the sugar-free sugar solution in a tank;

[0035] (E) then sequentially performing exhaust sealing, sterilization and cooling treatments to obtain the canned fruit.

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

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

[0038] And / or, the color protection treatment includes: soaking the fruit in a color protection liquid;

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

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

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

[0042] And / or, the sterilization temperature is 90-100° C., 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 sugar liquid for canned fruit provided by the present invention uses natural sweeteners and adopts a sugar-free formula, which greatly reduces the amount of traditional sugar addition, does not use sugar alcohol raw materials that can cause diarrhea in humans, significantly reduces the calorie content of the product, and meets the strict demands of special groups such as diabetics and obese people for low-sugar foods, while effectively reducing health risks such as dental caries and cardiovascular diseases caused by high sugar intake; the sugar-free sugar liquid for canned fruit provided by the present invention, through the use of natural sweeteners, maintains the same sweetness as full sugar or existing sugar-free formulas, and at the same time, colloids and cellulose derivatives synergistically form a gel network as a pulp protection composition, regulates the osmotic pressure of the sugar liquid, reduces the osmotic pressure difference between the inside and outside of pulp cells, thereby inhibiting water loss in pulp and maintaining the integrity of cell structure, thereby improving the technical problem of difficulty in maintaining the texture of pulp during sterilization and shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the specific embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0046] Figure 1 These are pictures of the flesh states of canned yellow peaches produced in Application Examples 1, 2, and 3 of the present invention, wherein a, b, and c are the canned yellow peaches produced in Application Examples 1, 2, and 3, respectively;

[0047] Figure 2 These are pictures of canned fruit pulp produced in Comparative Application Example 6 (white sugar group), Comparative Application Example 7 (erythritol group), and Application Example 13 (orange pulp group) of the present invention. D and E are canned yellow peaches produced in Comparative Application Example 6 and Comparative Application Example 7, respectively, and F is canned orange pulp produced in Application Example 13.

[0048] Figure 3These are pictures of the pulp state of canned yellow peaches produced by Comparative Application Example 8 (chemical sweetener group) and Comparative Application Example 9 (CN102177957B) of the present invention, among which g and h are the canned yellow peaches produced by Comparative Application Example 8 and Comparative Application Example 9 respectively. DETAILED DESCRIPTION

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

[0050] The following will clearly and completely describe the technical solutions of the present invention in conjunction with the embodiments. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0051] A first aspect of the present invention provides a sugar-free syrup for canned fruit, comprising the following components: a natural sweetener and a pulp-protecting composition; the pulp-protecting composition comprising an edible colloid and a cellulose derivative; the natural sweetener comprising steviol glycoside, glucosyl steviol glycoside 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 the present invention, a combination of natural sweeteners is used to replace sugar and sweeten, giving the product a good sweetness and flavor. Generally, sucrose is the sweetness reference benchmark for high-intensity sweeteners and low-intensity sweeteners, with the sweetness of sucrose being 1. Adding 1% sucrose has a sweetness of 1°; adding 1% erythritol has a sweetness of 0.6-0.7° (the sweetness of erythritol is 60%-70% of the sweetness of sucrose); adding 1% steviol glycoside has a sweetness of 200° (the sweetness of steviol glycoside is 200 times that of sucrose); adding 1% glucosyl steviol glycoside has a sweetness of 100° (the sweetness of glucosyl steviol glycoside is 100 times that of sucrose); and adding 1% licorice extract has a sweetness of 120° (the sweetness of licorice extract is 120 times that of sucrose). Since the use of a sweetener composition will lead to a decrease in the osmotic pressure of the sugar solution, the present invention uses a composition of a specific edible colloid and a cellulose derivative. The colloid and the cellulose derivative synergistically form a gel network, thereby increasing the osmotic pressure of the sugar solution and reducing the osmotic pressure difference between the inside and outside of the fruit pulp cells, thereby inhibiting the loss of water in the fruit pulp and maintaining the integrity of the cell structure.

[0053] In the present invention, the gel properties generated by the appropriate ratio of edible colloids and cellulose derivatives and water molecules can improve the viscosity and osmotic pressure of the sugar solution, protect the original taste of the fruit pulp, and enable it to maintain a certain fullness and elasticity during the shelf life, effectively improving the problem of deterioration of the fruit pulp texture of sugar-free canned fruits during the sterilization process and shelf life.

[0054] Specifically, the canned sugar solution in the present invention primarily forms a gel network through the synergistic combination of colloids and microcrystalline cellulose (especially microcrystalline cellulose and pectin), which regulates the osmotic pressure of the sugar solution, reduces the osmotic pressure difference between the inside and outside of the pulp cells, thereby inhibiting water loss in the pulp and maintaining the integrity of the cell structure. The present invention uses the gel network's ability to bind water molecules to influence the migration of water inside and outside the cells. The present invention achieves texture protection through osmotic pressure balance and water locking in the gel network.

[0055] Among them, the main mechanism of action of pectin is: the nutrients of fruits and vegetables include calcium ions, iron ions and other minerals, which can meet the human body's needs for various nutrients and enhance immunity. The pectin in the present invention can be combined with the calcium ions carried by the fruit itself. 2 + Forms an ionically cross-linked gel, enhancing the water retention of the pulp. The mechanism of action of microcrystalline cellulose is: it absorbs free water through its porous surface structure, reducing the water activity of the sugar solution, while synergizing with the colloid to enhance the gel strength.

[0056] In some preferred embodiments, the following components are included by mass percentage:

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

[0058] Taking the total mass of the sugar-free sugar solution for canned fruit as 100%, the added amount of steviol glycoside is 0.02%-0.025%, for example, 0.02%, 0.0225%, 0.025%, etc.

[0059] Taking the total mass of the sugar-free sugar solution for canned fruit as 100%, the added amount of glucosyl steviol glycoside is 0.1%-0.14%, for example, 0.1%, 0.12%, 0.14%, etc.;

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

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

[0062] Based on the total mass of the sugar-free sugar solution for canned fruit being 100%, the added amount of the licorice extract 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 sugar solution for canned fruits include: steviol glycoside, glucosyl steviol glycoside, pectin, licorice extract and microcrystalline cellulose.

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

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

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

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

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

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

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

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

[0072] And / or, in step (c), during the mixing process of the sweetener solution and the colloid solution, the mixing temperature is 70-80° C., for example, 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 the primary mixing is 250-300 / 50-70 bar, and the homogenizing pressure of the homogenizer for the secondary mixing is 250-300 / 50-70 bar.

[0074] In the field of food processing, homogenizers usually use a two-stage pressure setting to process liquid materials to achieve better homogenization effects. Specifically: 250-300bar: represents the first-stage homogenization pressure (high-pressure stage), which is used to break larger particles or droplets into smaller sizes. 50-70bar: represents the second-stage homogenization pressure (low-pressure stage), which is used to further refine particles or droplets and improve the stability of the system. The two-stage pressure design can effectively avoid the problems that may arise from single-stage high-pressure homogenization, such as excessive shearing leading to material structure damage or excessive energy consumption.

[0075] A third aspect of the present invention provides a sugar-free syrup for canned fruit or use of the sugar-free syrup for canned fruit prepared by the preparation method in preparing canned fruit.

[0076] The canned fruit provided by the present invention does not contain any traditional refined sugars such as sucrose and fructose syrup, nor does it contain any sugar alcohol raw materials such as erythritol and xylitol that are likely to cause gastrointestinal discomfort in the human body. By using a sweetener combination of steviol glycosides, glucosyl steviol glycosides, and licorice extract as a sugar substitute and sweetener, the product has a good sweetness and flavor. At the same time, a combination of pectin and microcrystalline cellulose is used to effectively maintain the good textural properties (hardness, elasticity, cohesion, and adhesiveness) of the fruit pulp in the can during sterilization and shelf life, thereby effectively avoiding adverse textural changes such as pulp rot and pulp autolysis due to osmotic pressure problems caused by sugar-free canned fruit during processing and sterilization and shelf storage. Ultimately, a canned fruit with both healthy attributes and excellent edible quality is obtained.

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

[0078] (A) pre-treating the fruit to obtain pulp;

[0079] (B) placing the pulp in a color-protecting liquid for color-protecting treatment;

[0080] (C) preparing a sugar-free sugar solution for canned fruit using the preparation method;

[0081] (D) mixing the fruit pulp after color protection and the sugar-free sugar solution in a tank;

[0082] (E) then sequentially performing exhaust sealing, sterilization and cooling treatments to obtain the canned fruit.

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

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

[0085] And / or, the color protection treatment includes: soaking the fruit in a color protection liquid;

[0086] And / or, the concentration of the color protection solution 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 protection liquid include one or more of vitamin C, sodium D-isoascorbate, sodium ascorbate, calcium ascorbate, sulfur dioxide and sulfite.

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

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

[0090] In the optional solution of the present invention, preferably, the method for preparing canned fruit comprises the following steps:

[0091] Step 1: Fruit pretreatment:

[0092] Cleaning: Rinse the fruit in running water to remove impurities such as mud, dust, residual pesticides, etc. on the surface; then wash it thoroughly with clean water.

[0093] Peeling and core removal: Blanch the washed fruit in 80-90°C hot water for 30-60 seconds; peel off the peel after blanching and remove the core manually using a corer.

[0094] Cutting: Cut the peeled and cored fruit into halves or chunks, making sure the flesh is uniform or consistent in size.

[0095] Step 2: Color protection treatment:

[0096] Prepare color protection solution: Vitamin C (vitamin C can also be D-sodium isoascorbate, sodium ascorbate, calcium ascorbate, sulfur dioxide, sulfite and other antioxidants allowed to be added to canned fruits) is prepared into a color protection solution with a concentration of 0.2%-0.5%.

[0097] Soaking and color protection: quickly put the cut fruits into the color protection liquid and soak for 5-10 minutes. During the soaking process, make sure that the fruits are completely immersed in the color protection liquid.

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

[0099] Dissolve the natural sweetener: Add the formulated amount of stevioside, glucosylstevioside, and licorice extract to an appropriate amount of RO water at 30-40°C and fully dissolve for 5-10 minutes.

[0100] Colloid dissolution: Add a proper amount of RO water at 70-80℃, the formulated amount of pectin (pectin can also be carrageenan, xanthan gum, guar gum, locust bean gum and other edible colloids with gelling properties from natural or chemical sources that can be added to canned fruit) and cellulose derivatives, and fully dissolve at a constant temperature for 10-15 minutes.

[0101] Mixing preparation: Add the dissolved natural sweetener solution to the colloidal solution and mix thoroughly for 5-10 minutes. Raise the temperature to 70-80°C and homogenize the solution at a homogenizer pressure of 250-300 / 50-70 bar. Add 70-80°C RO water to the target volume and mix at a constant temperature for 5 minutes. Then, perform a secondary homogenization at a homogenizer pressure of 250-300 / 50-70 bar. After homogenization, a sugar-free solution is obtained.

[0102] Step 4: Can sterilization: Use RO water at 80-90°C to blanch and sterilize the tinplate cans (tinplate cans can also be glass cans), and drain the water in the cans after sterilization.

[0103] Step 5, Filling: Place the color-protected fruit pieces into the sterilized cans, filling 80%-85% of the can volume to ensure even distribution of the fruit. Then, slowly pour the prepared sugar-free solution in, covering the fruit pieces and leaving a headspace of approximately 5-8mm to ensure safety during sterilization and storage. During the canning process, maintain a clean and hygienic environment to prevent the intrusion of foreign matter.

[0104] Step 6: Exhaust and seal: Place the canned food in hot water at 80-90℃ and keep it for 5-10 minutes to allow the air in the can to expand and be discharged due to the heat. After exhausting, seal the can immediately.

[0105] Step 7. Sterilization: Place the sealed cans into the sterilizer, the sterilization temperature is 90-100℃, and the sterilization time is 10-20 minutes.

[0106] Step 8. Cooling: After sterilization, cool the cans quickly. Use spray cooling or a water bath to cool the cans to approximately 38-40°C. Keep the cooling rate moderate to avoid cracking the cans due to excessive cooling. Wipe the cans dry immediately to prevent rust and mildew.

[0107] The RO water in the present invention is water treated by reverse osmosis (RO) technology.

[0108] The canned fruit provided by the present invention is sugar-free and has the function of preserving the texture of the fruit pulp, and has the following advantages:

[0109] (1) No added sugar, no excessive calorie intake: In response to the shortcomings of high sugar content in canned fruit in the prior art, the present invention adopts a sugar-free formula, significantly reducing the amount of traditional sugar added, eliminating the risk of consumers consuming too much sugar from eating canned fruit; the present invention does not use sugar alcohol raw materials that can cause diarrhea in the human body, but uses natural sweeteners, significantly reducing the calorie content of the product, which is in line with the current trend of healthy eating and meets the stringent requirements of special groups such as diabetics and obese people for low-sugar foods. At the same time, it effectively reduces health risks such as dental caries and cardiovascular diseases caused by high sugar intake;

[0110] (2) No added sugar alcohol, no diarrhea: To address the issue of sugar alcohol added to sugar-free canned fruit, the present invention uses a scientific combination of steviol glycosides and glucosyl steviol glycosides to give the product a good sweetness experience. This effectively reduces the probability of consumers experiencing digestive discomfort symptoms such as bloating and diarrhea after eating sugar-free canned fruit, significantly improving the product's safety and comfort, allowing more consumers to consume it with confidence.

[0111] (3) No chemical synthetic sweeteners added: To address the problem of chemical synthetic sweeteners added to sugar-free canned fruit, the present invention has a higher safety by scientifically compounding steviol glycosides and glucosyl steviol glycosides. The present invention does not add any chemical synthetic sweeteners, eliminating consumers' concerns about chemical intake from the source;

[0112] (4) Combination of edible colloids and cellulose derivatives to optimize the sugar solution system and protect the pulp texture:

[0113] To address the drawback of the prior art 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 deterioration of the pulp texture, affecting the taste), the present invention uses a compound of edible colloids and cellulose derivatives to improve the osmotic pressure of the sugar solution, thereby alleviating the drawback of the difficulty in maintaining the texture of the fruit pulp during sterilization and shelf life.

[0114] (5) Combination of natural sweetening ingredients to create a better sweetening solution: In order to achieve an excellent sweet taste without sugar, the present invention uses stevioside, glucosyl stevioside, and licorice extract as ingredients of natural sweeteners, and forms a unique sweetening solution through scientific proportioning. Stevioside has the characteristics of high sweetness and low calories, and its natural sweetness can bring a refreshing sweet experience to canned food; glucosyl stevioside further optimizes the sweet taste, making it softer and longer-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 away heat and detoxifying, and removing phlegm and relieving cough.

[0115] (6) It can be widely used in a variety of canned fruits: whether it is hard fruits such as pears and apples, soft fruits such as strawberries and grapes, or citrus fruits such as oranges, all are suitable for the canned fruits provided by the present invention. It is worth mentioning that the application effect in canned oranges is particularly obvious. After being treated by the present invention, the orange segments can better maintain their intact shape and fresh taste, and the natural sweetness components complement the sweet and sour flavor of the orange itself.

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

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

[0118] Stevioside: Beijing Green King Biotechnology Co., Ltd., model number 9501; Glucosylstevioside: Beijing Green King Biotechnology Co., Ltd., model number FL1045; Licorice extract: Beijing Green King Biotechnology Co., Ltd., model number GA-091;

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

[0120] Microcrystalline cellulose, model 101, Qufu Besty Biopharmaceutical Co., Ltd.;

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

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

[0123] White sugar, refined grade one, Shandong Xingguang Sugar 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] 1. Experiment on the best sweetener combination

[0128] The present invention uses the percentage content of stevioside, glucosylstevioside and liquorice extract as factor levels and the product sensory score as an indicator to conduct an orthogonal test, establish a sensory score standard for reference, and conduct tasting by professionals to obtain the optimal formula.

[0129] Orthogonal experimental design L9(3 4 ): Select L9(3 4 ) Orthogonal table (3 factors and 3 levels orthogonal test, 9 tests in total). In the formula of the sugar-free syrup for canned fruit of the present invention, the addition amount of stevioside is set at 0.02%-0.025%, which shall not exceed the limit requirement of 0.029% for canned fruit stipulated by the national standard. Preliminary experimental results show that the addition amount of stevioside exceeds 0.025%, which will show obvious unpleasant flavor (bitterness and astringency); the addition amount of glucose-syl stevioside is set at 0.1%-0.14%; the addition amount of licorice extract is set at 0.01%-0.03%. Under the above addition amounts, the sweetness of the canned syrup is about 13-20°, and the sweetness of the normal full-sugar canned syrup is about 16°. The factors, levels and experimental groups of the orthogonal experiment of sweeteners for canned fruit syrup are detailed in Table 1.

[0130] Table 1 Sugar-free canned fruit syrup L9(3 4 )Orthogonal array

[0131]

[0132]

[0133] Sensory Evaluation: The sensory evaluation criteria for sugar-free canned fruit syrups include six indicators: speed of sweetening, sweetness perception, bitterness, licorice flavor, sweet aftertaste, and sweetness balance. Each indicator is 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 took tastings between samples to avoid fatigue. See Table 2 for a detailed sensory evaluation form.

[0134] Table 2 Sensory evaluation of sweetener solutions for sugar-free canned fruit syrup

[0135]

[0136]

[0137] A sweetener solution in a sugar-free canned fruit syrup was prepared according to an orthogonal test group, and an optimal sweetener combination was screened out based on a sensory evaluation table of sweetener solutions for the sugar-free canned fruit syrup. This optimal sweetener combination was used as the optimal sweetener formula for canned yellow peaches of the present invention. The optimal sweetener combination scheme for the sugar-free canned fruit syrup was: 0.0225% stevioside, 0.14% glucosyl stevioside, and 0.01% licorice extract.

[0138] 2. Optimal colloid combination experiment

[0139] The invention uses the percentage of pectin and microcrystalline cellulose as factor levels and the product sensory score as an indicator to conduct an orthogonal test, establish a sensory score standard for reference, and conduct tasting by professionals to obtain the optimal formula.

[0140] Orthogonal experimental design L9(3 2 ): Select L9(3 2 ) Orthogonal table (2-factor 3-level orthogonal experiment, 9 experiments in total). The optimal sweetener combination for sugar-free canned fruit syrup is: 0.0225% stevioside, 0.14% glucosyl stevioside, and 0.01% licorice extract. The colloid combination is a combination of pectin and microcrystalline cellulose, with the pectin addition level set at 0.1%-0.5%. Preliminary experimental results show that when the pectin addition level is less than 0.1%, the viscosity of the syrup is poor, and the overall texture and taste of the syrup are poor; when the pectin addition level is greater than 0.5%, the viscosity of the syrup is higher. The microcrystalline cellulose addition level is set at 0.4%-0.8%, which is the optimal addition range screened in the preliminary experiment. Under the above sweetener combination and dosage, the sweetness of the canned fruit syrup is around 16°. The factors, levels, and experimental groups of the colloid orthogonal experiment for sugar-free canned fruit syrup are detailed in Table 3. The method for preparing sugar-free canned fruit with different combinations of colloid addition amounts is consistent with the method of the following Application Example 1.

[0141] Table 3 Different colloid addition combinations of sugar-free canned fruit colloid combination L9 (3 2 )Orthogonal array

[0142]

[0143] Sensory Evaluation Experiment: The sensory evaluation criteria for sugar-free canned fruit with different colloid combinations included color, aroma, flavor, mouthfeel, and texture, with each criterion scored out of 10. Fifteen sensory evaluators, all trained in sensory evaluation, were selected. Nine groups of samples were randomly numbered and blindly evaluated at room temperature. Evaluators rinsed their mouths and took tastings between samples to avoid fatigue. See Table 4 for a detailed sensory evaluation form.

[0144] Table 4 Sensory evaluation of sugar-free canned fruits with different colloid addition amounts

[0145]

[0146]

[0147] Sugar-free canned fruits in each experimental group were produced according to the orthogonal test group. The optimal colloid combination was screened out based on the sensory evaluation table of sugar-free canned fruits with different colloid addition amounts. The best colloid solution for canned yellow peaches in this case was: pectin addition amount was 0.3%, and microcrystalline cellulose addition amount was 0.6%.

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

[0149] The optimal formula of the sugar-free sugar solution for canned fruit provided by the present invention is taken as Example 1 below, 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, which comprises the following components by mass percentage:

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

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

[0154] (1) Sweetener dissolution: Add the formulated amount of stevioside, glucosylstevioside, and licorice extract to an appropriate amount of RO water at 35°C and fully dissolve for 7.5 minutes.

[0155] (2) Colloid dissolution: Add the formulated amount of pectin and microcrystalline cellulose to an appropriate amount of RO water at 75°C and dissolve them fully at constant temperature for 12 minutes.

[0156] (3) Mixing preparation: Add the dissolved sweetener solution to the colloidal solution and mix thoroughly for 7.5 minutes. Raise the temperature to 75°C and homogenize the solution at a homogenizer pressure of 250 / 50 bar. After the volume is adjusted to the target value with 75°C RO water, mix at a constant temperature for 5 minutes and then perform a second homogenization at a homogenizer 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, which comprises the following components by mass percentage:

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

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

[0161] Example 3

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

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

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

[0165] Example 4

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

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

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

[0169] Example 5

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

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

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

[0173] Example 6

[0174] This embodiment provides a sugar-free sugar solution for canned fruit. The difference from Example 1 is that guar gum is used as the edible colloid and sodium carboxymethyl cellulose is used as the cellulose derivative. The rest is the same as Example 1.

[0175] Example 7

[0176] This embodiment provides a sugar-free sugar solution for canned fruit. The difference from Example 1 is that guar gum is used as the edible colloid, and the rest is the same as Example 1.

[0177] Example 8

[0178] This embodiment provides a sugar-free sugar solution for canned fruit. The difference from Example 1 is that the cellulose derivative is sodium carboxymethyl cellulose, and the rest is the same as Example 1.

[0179] Example 9

[0180] This embodiment provides a sugar-free sugar solution for canned fruit. The difference from Example 1 is that the pectin content is 0.45%, the microcrystalline cellulose content is 0.45%, and the rest is the same as Example 1.

[0181] Example 10

[0182] This embodiment provides a sugar-free sugar solution for canned fruit. The difference from Example 1 is that the content of glucosyl steviol glycoside is 0.12%, the content of licorice extract is 0.02%, and the rest is the same as Example 1.

[0183] Application Examples 1-10

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

[0185] Step 1: Fruit pretreatment:

[0186] Washing: Rinse the fruit under running water to remove surface impurities such as mud, dust, and residual pesticides. Then rinse thoroughly with clean water.

[0187] Peeling and pitting: Blanch the washed peaches in 85°C hot water for 45 seconds. After blanching, peel off the skin and remove the seeds manually using a pitter.

[0188] Cutting: Cut the peeled and cored yellow peaches into pieces, making sure the size of the flesh is uniform or consistent.

[0189] Step 2: Color protection treatment:

[0190] Prepare color protection solution: Vitamin C is prepared into a color protection solution with a concentration of 0.35%.

[0191] Soaking and color protection: quickly put the cut yellow peaches into the color protection liquid and soak for 7.5 minutes. During the soaking process, make sure that the fruit is completely immersed in the color protection liquid.

[0192] Step 3, preparing sugar-free sugar solution: using the sugar-free sugar solution for canned fruit prepared in Examples 1-10 respectively;

[0193] Step 4: Can sterilization: Use 85℃ RO water to blanch and sterilize the tinplate cans, and drain the water in the cans after sterilization.

[0194] Step 5, Filling: Place the color-protected fruit pieces into the sterilized cans, filling 80%-85% of the can volume to ensure even distribution of the fruit. Then, slowly pour the prepared sugar-free solution in, covering the fruit pieces and leaving a headspace of approximately 5-8mm to ensure safety during sterilization and storage. During the canning process, maintain a clean and hygienic environment to prevent the intrusion of foreign matter.

[0195] Step 6: Exhaust and seal: Place the canned food in 85℃ hot water and keep it for 8 minutes to allow the air in the can to expand and be discharged due to the heat. After exhausting, seal the can immediately.

[0196] 7. Sterilization: Place the sealed cans into the sterilizer, sterilize at 95°C for 15 minutes.

[0197] 8. Cooling: After sterilization, cool the cans quickly in a water bath to around 38-40°C.

[0198] Application Example 11

[0199] This application example provides a canned fruit. The canned fruit prepared in Example 1 is prepared using 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 impurities such as mud, dust, and residual pesticides. Then rinse thoroughly with clean water.

[0202] Peeling and pitting: Blanch the washed peaches in 80°C hot water for 60 seconds. After blanching, peel off the peel and remove the pits manually using a pitter.

[0203] Cutting: Cut the peeled and cored yellow peaches into pieces, making sure the size of the flesh is uniform or consistent.

[0204] Step 2: Color protection treatment:

[0205] Prepare color protection solution: Vitamin C is prepared into a color protection solution with a concentration of 0.2%.

[0206] Soaking to protect color: quickly put the cut yellow peaches into the color-protecting liquid and soak for 10 minutes. During the soaking process, make sure that the fruit is completely immersed in the color-protecting liquid.

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

[0208] Sweetener dissolution: Add the formulated amount of stevioside, glucosylstevioside and licorice extract to an appropriate amount of RO water at 30°C and fully dissolve for 10 minutes.

[0209] Colloid dissolution: Add appropriate amount of RO water at 70℃, pectin and microcrystalline cellulose in the formula amount, and dissolve fully at constant temperature for 15 minutes.

[0210] Mixing preparation: Add the dissolved sweetener solution to the colloidal solution and mix thoroughly for 5 minutes. Raise the temperature to 70°C and homogenize the solution with a homogenizer at 250 / 50 bar. Add 70°C RO water to the target volume and mix at constant temperature for 5 minutes. Perform a secondary homogenization at a homogenizer pressure of 250 / 50 bar. After homogenization, a sugar-free solution is obtained.

[0211] Step 4: Can sterilization: Use 80℃ RO water to blanch and sterilize the tinplate cans, and drain the water in the cans after sterilization.

[0212] Step 5, Filling: Place the color-protected fruit pieces into the sterilized cans, filling 80%-85% of the can volume to ensure even distribution of the fruit. Then, slowly pour the prepared sugar-free solution in, covering the fruit pieces and leaving a headspace of approximately 5-8mm to ensure safety during sterilization and storage. During the canning process, maintain a clean and hygienic environment to prevent the intrusion of foreign matter.

[0213] Step 6: Exhaust and seal: Place the canned food in 80℃ hot water and keep it for 10 minutes to allow the air in the can to expand and be discharged due to the heat. After exhausting, seal the can immediately.

[0214] 7. Sterilization: Place the sealed cans into the sterilizer at 90°C for 20 minutes.

[0215] 8. Cooling: After sterilization, cool the cans quickly in a water bath to around 38-40°C.

[0216] Application Example 12

[0217] This application example provides a canned fruit. The canned fruit prepared in Example 1 is prepared using 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 impurities such as mud, dust, and residual pesticides. Then rinse thoroughly with clean water.

[0220] Peeling and pitting: Blanch the washed peaches in 90°C hot water for 30 seconds. After blanching, peel off the skin and remove the seeds manually using a pitter.

[0221] Cutting: Cut the peeled and cored yellow peaches into pieces, making sure the size of the flesh is uniform or consistent.

[0222] Step 2: Color protection treatment:

[0223] Prepare color protection solution: Vitamin C is prepared into a color protection solution with a concentration of 0.5%.

[0224] Soaking to protect color: quickly put the cut yellow peaches into the color-protecting liquid and soak for 5 minutes. During the soaking process, make sure that the fruit is completely immersed in the color-protecting liquid.

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

[0226] Sweetener dissolution: Add the formulated amount of stevioside, glucosylstevioside and licorice extract to an appropriate amount of RO water at 40°C and fully dissolve for 5 minutes.

[0227] Colloid dissolution: add appropriate amount of RO water at 80℃, pectin and microcrystalline cellulose in the formula, and dissolve fully at constant temperature for 10 minutes.

[0228] Mixing preparation: Add the dissolved sweetener solution to the colloidal solution and mix thoroughly for 10 minutes. Raise the temperature to 80°C and homogenize the solution with a homogenizer at 250 / 50 bar. Add 80°C RO water to the target volume and mix at constant temperature for 5 minutes. Perform a secondary homogenization at a homogenizer pressure of 250 / 50 bar. After homogenization, a sugar-free solution is obtained.

[0229] Step 4: Can sterilization: Use 90℃ RO water to blanch and sterilize the tinplate cans, and drain the water in the cans after sterilization.

[0230] Step 5, Filling: Place the color-protected fruit pieces into the sterilized cans, filling 80%-85% of the can volume to ensure even distribution of the fruit. Then, slowly pour the prepared sugar-free solution in, covering the fruit pieces and leaving a headspace of approximately 5-8mm to ensure safety during sterilization and storage. During the canning process, maintain a clean and hygienic environment to prevent the intrusion of foreign matter.

[0231] Step 6: Exhaust and seal: Place the canned food in 90℃ hot water and keep it for 5 minutes to allow the air in the can to expand and be discharged due to the heat. After exhausting, seal the can immediately.

[0232] 7. Sterilization: Place the sealed cans into the sterilizer at a temperature of 100°C for 10 minutes.

[0233] 8. Cooling: After sterilization, cool the cans quickly in a water bath to around 38-40°C.

[0234] Application Example 13

[0235] This application example provides a canned fruit, which differs from application example 1 in that oranges are used as the fruit, and the rest 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 the formula does not contain steviol glycosides, and is otherwise consistent with Example 1.

[0238] Comparative Example 2

[0239] This comparative example provides a composition for canned fruit, which differs from Example 1 in that the formula does not contain glucosyl steviol glycoside, and is otherwise consistent with Example 1.

[0240] Comparative Example 3

[0241] This comparative example provides a composition for canned fruit, which differs from Example 1 in that the formula does not contain pectin, and is otherwise consistent with Example 1.

[0242] Comparative Example 4

[0243] This comparative example provides a composition for canned fruit, which differs from Example 1 in that the formula does not contain microcrystalline cellulose, and is otherwise consistent with Example 1.

[0244] Comparative Example 5

[0245] This comparative example provides a sugar-free sugar solution for canned fruit, which differs from Example 1 in that it does not contain licorice extract, and is otherwise consistent with Example 1.

[0246] Comparative Example 6

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

[0248] Mix the formulated amount of white 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% stevioside, and 0.045% glucosyl stevioside. The preparation process is as follows:

[0251] The formulated amounts of erythritol, steviol glycoside, glucosyl steviol glycoside and RO water were mixed to obtain a sugar solution with a sweetness of 16°.

[0252] Comparative Example 8

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

[0254] Comparative Application Examples 1-5

[0255] Comparative Application Examples 1-5 provide a canned fruit, which is prepared using the sugar solution in Comparative Examples 1-5, respectively. The preparation process is consistent with the preparation process in Application Example 1.

[0256] Comparative Application Examples 6-8

[0257] Comparative Application Examples 6-8 provide a canned fruit, which is prepared using the sugar solution in Comparative Examples 6-8, respectively. The preparation process is consistent with the preparation process in 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, wherein the sugar-free aqueous solution contains: 1g neotame, 50g acesulfame potassium, 5g sucralose, and 99.944kg water; the remaining processing steps of the canned yellow peaches are the same as those in Application Example 1.

[0260] Test Case

[0261] Test samples: The canned fruit prepared in Application Examples 1-13 and Comparative Application Examples 1-9 were used as test samples. After preparation, the test samples were stored at room temperature for 2 weeks. Sensory and texture tests were then performed after the system was fully equilibrated.

[0262] Test method: (1) The sensory evaluation index of sweetness of each group of canned fruit includes 6 indicators: sweetness onset speed, sweetness, bitterness, licorice flavor, sweet aftertaste, and sweetness coordination. The maximum score of each indicator is 10 points. 15 sensory evaluators were selected, all of whom had received training in sensory evaluation of sweeteners. 9 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. The sensory evaluation table is shown in Table 2.

[0263] (2) Other sensory evaluation indicators of each group of canned fruit include color, smell, flavor, mouthfeel, and texture. The maximum score for each indicator is 10 points. 15 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. The evaluators rinsed their mouths and tasted the samples at intervals to avoid fatigue. The sensory evaluation table is shown in Table 4.

[0264] (3) Texture test experiment:

[0265] Texture evaluation indicators include hardness, elasticity, cohesion, and adhesiveness, and are objectively tested using a Texture Analyzer (such as the TA.XT plus). The test method is based on the Texture Profile Analysis (TPA) standard.

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

[0267] Sample preparation: Yellow peach pulp was cut into cylinders of uniform size (10 mm diameter × 5 mm height). Five samples were tested in each test 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°C).

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

[0270] Table 5 Sensory scores and texture test results of the experimental groups of application examples and comparative application examples

[0271]

[0272] As shown in Table 5, the application examples and comparative application examples systematically investigated the effects of a natural high-intensity sweetener blend (0.0225% stevioside + 0.14% glucosyl stevioside + 0.1% licorice extract) and a specific colloid combination (0.3% pectin + 0.6% microcrystalline cellulose) on the sensory quality and texture characteristics of canned fruit (using yellow peaches and oranges as models). The effectiveness and stability of the blend 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 by the above-mentioned combination of sweeteners and colloids (Application Example 1) achieved the best comprehensive sensory quality (color, taste, smell, mouthfeel, and tissue state), with a total sensory score of 43.2 points. This system gives the pulp (yellow peach) excellent texture balance, which is specifically manifested in moderate hardness, good elasticity, cohesion and adhesion. Its comprehensive texture characteristics are closest to those of the control group using white sugar (Comparative Application Example 6). This system has good universality for fruits. When applied to orange pulp (Application Example 13), although the texture parameters (hardness, elasticity, cohesion, and adhesion) are lower than those of the yellow peach group due to the inherent structure of the orange segment itself (low hardness and elasticity, and looser tissue), Application Example 13 still obtained an excellent total sensory score, confirming the effectiveness of the system.

[0274] Verification of process parameter robustness: By adjusting process parameters based on the optimal formulation (Application Examples 11 and 12), the total sensory scores of the samples remained stable within the range of 41.1-41.9, and all texture indicators showed no significant differences 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 little impact on the sensory and textural effects of the final product.

[0275] Validity of the formulation parameter range: Testing was conducted at the endpoints of sweetener or colloid addition within the optimal formulation (Application Examples 2, 3, and 10). While the total sensory scores (40.7-41.7) were slightly lower than those of the optimal group, the difference was not significant (p>0.05). A decrease in the texture parameter, flesh firmness, was also not statistically significant. This demonstrates that within the established formulation parameter endpoints and effective range, adjusting the sweetener or colloid dosage does not significantly negatively impact the product's sensory or textural effects.

[0276] The criticality and irreplaceability of the colloid combination (pectin + MCC): Changing the colloid type (Application Examples 6, 7, and 8) resulted in significant degradation of product quality. In Application Example 6 (where guar gum was substituted for pectin), the sample's adhesiveness (7.66N) was less than 73% of the optimal baseline. While guar gum provided some elasticity, it lacked the strong gel strength of pectin, leading to a breakdown in pulp texture. Furthermore, CMC was unable to replace the unique crystalline support provided by MCC. Application Examples 7 and 8 both achieved total sensory scores below 35.5, with texture scores ≤6.5, further confirming the central role of pectin and MCC in this system. Even when using an equivalent ratio (0.45% pectin:0.45% MCC, Application Example 9) instead of the optimal ratio (0.3% pectin:0.6% MCC), while the total sensory score (39.2) remained acceptable, adhesiveness was significantly reduced by 15.5%. Overall, the samples of Application Examples 6-9 showed significant differences (p<0.05) from the optimal combination of Application Example 1 in terms of sensory scores and texture data, highlighting the irreplaceable nature of the combination of pectin and MCC in a specific ratio.

[0277] The synergistic necessity and indispensability of the sweetener blend (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. While the texture remained acceptable, the overall sensory score was significantly lower than that of the optimal combination (p<0.05). This result clearly demonstrates that stevioside, glucosylstevioside, and licorice extract exhibit significant synergistic effects in this blend, and none of the three can be dispensable.

[0278] The necessity of the independent colloidal components (pectin + MCC): When individual colloidal components were removed from the optimal combination (Comparative Application Examples 4 and 5), the sample texture scores significantly decreased, and all texture indicators were significantly worse than those of the optimal group (p < 0.05). This demonstrates that pectin and MCC each play an irreplaceable role in creating the ideal texture and texture, and together they form the foundation of this colloidal system, neither of which can be dispensable.

[0279] Comparative analysis with benchmark sweeteners: As a traditional sweetener, the white sugar (sucrose) benchmark (Comparative Application Example 6) performed best in both overall sensory scores and various texture indicators. Its flesh exhibited an alluring golden / orange color, with a plump, complete shape; the flavor was perfectly balanced between sweet and sour (moderate sweetness blended with natural fruit acidity); the aroma was rich and fragrant (typical yellow peach aroma); the texture was soft, delicate, juicy, elastic, and fibrous; the texture was uniform, and the broth was clear. The texture exhibited moderate firmness, good elasticity and cohesion, comfortable adhesion, and a suitable chewiness, resulting in a stable and pleasant overall texture. This provides a clear optimization target for sugar-free / low-sugar alternatives.

[0280] Erythritol compound group (comparative application example 7): The scheme using erythritol supplemented with steviol glycoside and glucosyl steviol glycoside had no significant difference in sensory score with the optimal combination of this study (p>0.05), and there was no significant difference in texture characteristics, indicating that it is one of the potential effective alternatives.

[0281] Single chemical sweetener group (Comparative Application Examples 8 and 9): Samples using single high-intensity sweeteners such as aspartame and acesulfame potassium exhibited significant sensory and textural defects: pale and dull flesh color (lacking the Maillard color of cooking); a single, abrupt flavor (distinctly "fake sweetness") lacking the natural sweet-sour balance, often accompanied by a bitter / metallic aftertaste; a bland or unnatural odor (obscuring the natural fruit aroma); a soft, spongy texture lacking elasticity and chewiness, and a thin juice content; a loose and brittle texture, and a turbid or layered juice. Texturally, the fruits exhibited uneven hardness, significantly reduced elasticity and cohesion, insufficient adhesiveness, and poor overall texture harmony.

[0282] In summary, this application successfully constructed and validated a complex system based on natural sweeteners (steviosides, glucosylsteviosides, and licorice extract) and specific colloids (pectin and microcrystalline cellulose). Under the optimal ratio (sweeteners: 0.0225% S + 0.14% GSG + 0.1% LE; colloids: 0.3% Pectin + 0.6% MCC) and process parameters, this system can impart excellent sensory quality (total score of 43.2) and balanced textural properties to canned fruit products, similar to those of traditional white sugar products. All components of the system (the three sweeteners and the two colloids) are essential and demonstrate good process robustness and tolerance across a wide range of parameters. The system's performance is comparable to that of a complex system with erythritol and significantly outperforms a single chemical sweetener. While white sugar still has advantages in color, flavor richness, and texture, the complex system established in this study provides a reliable theoretical basis and practical formulation foundation for the development of high-quality, low-sugar / sugar-free canned fruit products.

[0283] Among them, through Figure 1-Figure 3 It can be seen that Figure 1 a in the figure is canned yellow peach made by applying the solution in Example 1. Figure 2 e in the figure is the canned tangerine meat prepared by the scheme of Application Example 13 (tangerine meat group). Figure 3 G and H are canned yellow peaches made in Comparative Application Example 8 and Comparative Application Example 9 respectively. It can be seen that the canned fruit pulp prepared by using the sugar-free sugar liquid for canning fruit provided by the present invention has full and firm flesh, neat and clear cross-section, uniform and delicate texture, and exhibits good appearance appeal and tissue structure integrity.

[0284] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements 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 sugar solution for canned fruit, characterized in that: The invention comprises the following components: a natural sweetener and a pulp protection composition; The pulp protection composition includes an edible colloid and a cellulose derivative; 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.

2. The sugar-free liquid for canned fruit according to claim 1, characterized in that: The invention comprises the following components by mass percentage: 0.02%-0.025% of steviol glycoside, 0.1%-0.14% of glucosyl steviol glycoside, 0.01%-0.03% of liquorice extract, 0.1%-0.5% of edible colloid, 0.4%-0.8% of cellulose derivative and the balance of water.

3. The sugar-free liquid for canned fruit according to claim 1, characterized in that: The sugar-free sugar solution for canned fruits comprises the following components: steviol glycoside, glucosyl steviol glycoside, liquorice extract, pectin and microcrystalline cellulose.

4. The method for preparing the sugar-free sugar solution for canned fruit according to any one of claims 1 to 3, characterized in that: The following steps are involved: (a) dissolving a natural sweetener to obtain a sweetener solution; (b) dissolving an edible colloid and a cellulose derivative to obtain a colloidal solution; (c) The sweetener solution and the colloid solution are mixed to obtain a sugar-free sugar solution for canned fruit.

5. The preparation method according to claim 4, characterized in that In step (a), the sweetener solution is prepared by dissolving the formulated amounts of steviol glycoside, glucosyl steviol glycoside and licorice extract in water to obtain a sweetener solution; and / or, in step (a), the dissolution temperature is 30-40° C. and the dissolution time is 5-10 min; And / or, in step (b), the preparation process of the colloidal solution comprises: dissolving a formulated amount of an edible colloid and a cellulose derivative in water to obtain a colloidal solution; and / or, in step (b), the dissolution temperature is 70-80° C. and the dissolution time is 10-15 min; and / or, in step (c), during the mixing of the sweetener solution and the colloid 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.

6. Use of the sugar-free sugar liquid for canned fruit according to any one of claims 1 to 3 or the sugar-free sugar liquid for canned fruit prepared by the preparation method according to claim 4 or 5 in the preparation of canned fruit.

7. A canned fruit, characterized in that: The preparation method of the canned fruit comprises the following steps: (A) pre-treating the fruit to obtain pulp; (B) placing the pulp in a color-protecting liquid for color-protecting treatment; (C) preparing a sugar-free sugar solution for canned fruit using the preparation method according to claim 4 or 5; (D) mixing the fruit pulp after color protection and the sugar-free sugar solution in a tank; (E) then sequentially performing exhaust sealing, sterilization and cooling treatments to obtain the canned fruit.

8. The canned fruit according to claim 7, characterized in that: The fruits include one or more of yellow peach, orange, lychee, grape, bayberry, apricot, apple and pear.

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

10. The canned fruit according to claim 7, characterized in that: The exhaust sealing process includes: placing the canned food in hot water at 80-90°C for 5-10 minutes; And / or, the sterilization temperature is 90-100° C., and the sterilization time is 10-20 min.

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