Application of non-concentrated juice to canned fruits

Abstract

The invention discloses an application of non-concentrated juice in canned fruits. The invention belongs to the technical field of food processing. The fruit juice comprises the following components in percentage by weight: 80-90% of fruit raw materials and 10-20% of NFC (Near Field Communication) non-concentrated juice, wherein the non-concentrated juice is prepared by physically squeezing fresh fruits and retains natural active substances. The invention also provides a preparation method, which comprises the steps of fruit cutting, mixing and canning, high-temperature sterilization, cooling and the like. According to the present invention, the non-concentrated juice can replace the traditional sweet water formula, such that the nutritional value and the flavor expression of the fruit can are improved, the health risk of the artificially synthesized additive is eliminated, the requirements of consumers on the high-quality health food are met, and the significant technical progress and the significant market prospect are provided.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically referring to the application of a non-concentrated juice in canned fruit. Background Technology

[0002] Currently, commercially available traditional canned fruit generally uses a basic formula of "sugar syrup + fruit" to achieve flavor adjustment, extended shelf life, and cost control, with additional artificial additives such as sweeteners (e.g., sucralose, aspartame), acidity regulators (e.g., citric acid, sodium citrate), and antioxidants (e.g., sodium vitamin C, tea polyphenols). Long-term, high-volume consumption of such canned fruit containing additives may lead to health risks such as metabolic abnormalities (e.g., blood sugar fluctuations, fat accumulation) and allergic reactions (e.g., skin itching, respiratory discomfort). This is especially true for children who are still growing and developing, as it may affect their immune system development and metabolic function. These health risks have become a significant concern for consumers when purchasing canned fruit.

[0003] From a nutritional perspective, traditional canned fruit recipes primarily consist of white sugar and water, providing only basic sweetness and failing to preserve the fresh flavor compounds of the fruit itself (such as volatile aroma components and organic acids). Furthermore, canned fruit lacks additional vitamins and minerals, resulting in the inherent defects of traditional canned fruit being "monotonous in flavor and low in nutritional density." Simultaneously, during the cleaning, preheating, and sterilization processes of canning, some heat-sensitive nutrients (such as vitamin C and B vitamins) are further lost, making the nutritional value of traditional canned fruit far lower than that of fresh fruit, thus failing to meet consumers' demand for "nutritionalally balanced" foods.

[0004] From a market demand perspective, with the increasing health awareness of residents, "clean labels" and "additive-free" have become core demands in food consumption. According to relevant market research data, from 2023 to 2024, domestic consumers' attention to foods with "simple ingredient lists" increased by 35% year-on-year, with particularly significant growth in demand for "no artificial additives" in the children's food and snack food sectors. However, in the current fruit canning industry, there is still no mature technological solution that can completely eliminate sugar water and artificial additives while maintaining both nutrition and flavor. Some companies attempt to reduce the amount of additives, but still rely on sugar water to adjust the taste; a few products use concentrated and reconstituted juice (FC juice) to replace part of the sugar water, but because FC juice requires concentration, dehydration, and reconstitution, it not only loses a large amount of natural nutrients and flavor substances but may also introduce additional sugar or additives during processing. This fails to fundamentally solve the health and nutritional pain points of traditional fruit canning, and the market urgently needs an innovative technology that can restructure the fruit canning formula system.

[0005] Furthermore, traditional canned fruit in syrup suffers from "homogenized taste": different types of canned fruit (such as oranges, peaches, and pears) all rely on syrup to provide similar sweetness, resulting in low flavor differentiation and failing to meet consumers' demand for "personalized, natural flavors." At the same time, the high sugar content of the syrup contradicts modern consumers' health-conscious "sugar control" philosophy, limiting the application of canned fruit among specific consumer groups such as diabetics and those trying to lose weight. Summary of the Invention

[0006] The purpose of this invention is to provide an application of non-concentrated juice (NFC) in canned fruit. By completely replacing traditional syrup formulas with NFC, this invention solves the problems of "monotonous flavor and low nutrient density" in traditional canned fruit, while eliminating the health risks associated with artificial additives. The NFC NFC used in this invention is unconcentrated and retains the maximum amount of vitamins (such as vitamin C), minerals, and natural active substances in the fruit, significantly improving the nutritional value of canned fruit compared to traditional syrups. The ingredient list of this invention contains only "fruit" and "NFC NFC," without any artificial sweeteners, acidity regulators, antioxidants, or other additives, thus avoiding the health risks associated with additives at the source and redefining the product standard for "healthy canned fruit." Furthermore, by combining low-temperature pasteurization and high-temperature sterilization, the heat-sensitive nutrients in the NFC NFC are preserved, and the long-term shelf life of the canned fruit is ensured, meeting the demands of modern consumers for high-quality food.

[0007] To achieve the above objectives, the technical solution adopted by the present invention is as follows: the application of non-concentrated juice in canned fruit, wherein the canned fruit consists of 80-90% fruit raw materials and 10-20% NFC non-concentrated juice.

[0008] Preferably, the NFC non-concentrated juice is a natural juice that has not undergone concentration and reconstitution treatment. It is obtained directly from fresh fruit through physical pressing and retains the natural active substances, vitamins and minerals in the fruit.

[0009] Preferably, the fruit raw material is a single or multiple fruits cut into pieces or whole fruits, which are washed, peeled, pitted and cut before use.

[0010] Preferably, the type of the non-concentrated juice is the same as or similar to the type of the fruit raw material, to ensure complementary flavors and synergistic nutritional effects between the two.

[0011] The present invention also provides a method for preparing a non-concentrated reduced juice, the method comprising the following steps:

[0012] (1) Perform preliminary screening and washing of fresh fruits to remove surface impurities;

[0013] (2) Mechanically press the washed fruit to collect the juice;

[0014] (3) Separate the juice into solid and liquid components by passing it through a microporous filtration device to remove fruit pulp and suspended particles;

[0015] (4) The filtered juice is pasteurized at low temperature. The pasteurization temperature is controlled at 60-75℃ and the duration is 10-30 seconds to avoid the destruction of heat-sensitive components in the juice by high temperature.

[0016] (5) Cool the sterilized juice to 4-10°C and store it in a sterile container for later use.

[0017] Furthermore, the ratio of fruit raw materials to non-concentrated juice is adjusted according to the type of fruit and taste requirements. The specific ratio range is as follows: when the fruit raw materials are firmer fruits such as apples, pears, or pineapples, the fruit raw materials account for 85-90% of the total weight, and the non-concentrated juice accounts for 10-15% of the total weight; when the fruit raw materials are softer fruits such as strawberries, blueberries, or mangoes, the fruit raw materials account for 80-85% of the total weight, and the non-concentrated juice accounts for 15-20% of the total weight.

[0018] This invention also provides the application of non-concentrated juice in canned fruit, wherein the method for preparing the canned fruit includes the following steps:

[0019] (1) Cut the fruit raw materials according to the predetermined specifications, with a cut size of 1-3cm. 3 Cube or sheet-like;

[0020] (2) Mix the cut fruit raw materials with the non-concentrated juice according to the set ratio and put them into a high-temperature resistant glass jar or metal jar.

[0021] (3) After sealing the container containing the fruit raw materials and non-concentrated juice, perform high-temperature sterilization treatment at a temperature of 100-121°C for 15-30 minutes.

[0022] (4) Cool the sterilized can to room temperature to complete the preparation of canned fruit.

[0023] Preferably, the sealing process in step (3) uses a vacuum sealing machine with a sealing pressure of 0.2 to 0.5 MPa to ensure that a negative pressure environment is formed inside the tank to prevent outside air from entering and causing an oxidation reaction.

[0024] The beneficial effects of the present invention using the above structure are as follows: (1) The NFC non-concentrated juice used in the present invention has not undergone concentration and reconstitution treatment, thus preserving the vitamins (such as vitamin C), minerals and natural active substances in the fruit to the maximum extent. Compared with traditional sugar water, it significantly improves the nutritional value of canned fruit; (2) The ingredient list of the product of the present invention contains only "fruit" and "non-concentrated juice", without any artificial sweeteners, acidity regulators, antioxidants and other additives, thus avoiding the health risks brought by additives from the source and redefining the product standard of "healthy canned fruit"; (3) The present invention uses a combination of low-temperature pasteurization and high-temperature sterilization, which not only preserves the heat-sensitive nutrients in the non-concentrated juice, but also ensures the long-term shelf life of canned fruit, meeting the needs of modern consumers for high-quality food. Attached Figure Description

[0025] Figure 1 The rating score for canned fruit.

[0026] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof. Detailed Implementation

[0027] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0028] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those familiar to those skilled in the art. Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to this invention. The preferred embodiments and materials described herein are for illustrative purposes only and do not limit the scope of this application.

[0029] Unless otherwise specified, the experimental methods used in the following examples are conventional methods; unless otherwise specified, the experimental materials and test strains used in the following examples were purchased from commercial channels.

[0030] Example 1

[0031] NFC apple juice canned apples

[0032] The NFC non-concentrated reduced juice preparation method includes the following steps:

[0033] (1) Select fresh Fuji apples and rinse them with water to remove surface impurities;

[0034] (2) Use a screw press to press and collect the virgin juice;

[0035] (3) Separate fruit pomace and suspended particles using a 0.2μm microporous filtration device;

[0036] (4) Pasteurize at 65℃ for 20 seconds to avoid destroying heat-sensitive components such as vitamin C;

[0037] (5) Cool to 6°C and store in a sterile stainless steel container for later use.

[0038] The method for preparing canned apples includes the following steps:

[0039] (1) Evenly pack the cut apple pieces into a heat-resistant glass jar (500ml size), then pour in NFC apple juice to ensure that the juice completely submerges the apple pieces, leaving 5% expansion space in the jar;

[0040] (2) A vacuum sealing machine is used to seal the can opening under a sealing pressure of 0.3MPa, creating a negative pressure environment to prevent oxidation;

[0041] (3) Place the sealed glass jar into a sterilizer and sterilize at 115°C for 25 minutes to kill potential microorganisms;

[0042] (4) After sterilization, cool rapidly to room temperature (cooling rate controlled at 5℃ / min) to avoid sudden temperature changes that could cause the tank to crack.

[0043] (5) Check the sealing, appearance and taste of the tank. If it passes the inspection, label it and put it into storage.

[0044] Example 2

[0045] NFC mango juice and canned mangoes

[0046] The NFC non-concentrated reduced juice preparation method includes the following steps:

[0047] (1) Select fresh Taiwan mangoes, remove the stems and impurities from the skin, and rinse with clean water;

[0048] (2) Use a belt press to gently press (avoid over-pressing soft fruits to prevent pulp from getting mixed in) and collect the juice;

[0049] (3) Remove small fruit pulp particles by using a 0.1μm microporous filter;

[0050] (4) Pasteurize at 70℃ for 15 seconds to protect the β-carotene in the mango;

[0051] (5) Cool to 8°C and store in a sterile plastic bucket for later use.

[0052] The method for preparing canned mangoes includes the following steps:

[0053] (1) Slowly fill the mango chunks into a high-temperature resistant metal can (340ml size), and pour in NFC mango juice to ensure that the juice completely covers the mango chunks. The filling volume is 90% of the can volume.

[0054] (2) Use a vacuum sealer to seal the container at a sealing pressure of 0.4MPa to ensure that the negative pressure inside the container is ≥-0.05MPa;

[0055] (3) Place the metal can into a water bath sterilizer and sterilize at 105°C for 20 minutes (the sterilization temperature for soft fruits should be slightly lower to avoid excessive softness).

[0056] (4) A segmented cooling method is adopted, first cooling to 40℃, and then naturally cooling to room temperature;

[0057] (5) Test the can's sealing, the integrity of the mango pieces, and the flavor of the juice. Pack the can after it passes the test.

[0058] Example 3

[0059] NFC Mixed Fruit Juice (Apple + Pear) Canned Fruit

[0060] The NFC non-concentrated reduced juice preparation method includes the following steps:

[0061] (1) Select fresh apples and crown pears respectively, wash them and press them to collect the two kinds of juice;

[0062] (2) Mix the fruit juices in the specified proportions and filter them through 0.2μm micropores;

[0063] (3) Pasteurize at 68℃ for 25 seconds;

[0064] (4) Cool to 5°C and store aseptically for later use.

[0065] The method for preparing the mixed fruit canned goods includes the following steps:

[0066] (1) First, put the pear pieces into a 500ml heat-resistant glass jar, then add the strawberries (to prevent the strawberries from being crushed by pressure), and finally pour in the mixed NFC juice to ensure that the juice covers all the fruit;

[0067] (2) Seal the vacuum sealer under a pressure of 0.35MPa and check the flatness of the seal;

[0068] (3) Sterilize at 110℃ for 22 minutes, and control the temperature fluctuation within ±2℃ during the sterilization process;

[0069] (4) After sterilization, spray with cold water to cool to room temperature and wipe the surface of the tank dry.

[0070] (5) Check the integrity of the fruit, the clarity of the juice and the harmony of the flavor. If the fruit passes the inspection, it can be put into storage.

[0071] Experimental Example 1

[0072] The canned goods prepared in Examples 1-3 were used as test samples and divided into three groups: Example 1, Example 2, and Example 3. A sensory evaluation panel of 10 people (all trained in sensory evaluation) was formed to score the samples based on three dimensions: flavor, color, and texture (total score 100 points). The highest and lowest scores for each sample were removed, and the average of the remaining eight scores was taken as the final score. The following scoring criteria were used as a reference:

[0073]

[0074] Results analysis: such as Figure 1 As shown, the final average scores of groups 1-3 were all at a high level, with group 3 of Example 3 having the highest score.

[0075] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

[0076] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. The application of a non-concentrated juice in canned fruit, characterized in that: The canned fruit consists of 80-90% fruit ingredients and 10-20% NFC (Not From Concentrate) juice.

2. The application of a non-concentrated juice in canned fruit according to claim 1, characterized in that: The NFC (Not From Concentrate) juice is a natural fruit juice that has not undergone concentration or reconstitution treatment. It is obtained directly from fresh fruit through physical pressing and retains the natural active substances, vitamins, and minerals in the fruit.

3. The application of a non-concentrated juice in canned fruit according to claim 2, characterized in that: The fruit raw materials are single or multiple fruits cut into pieces or whole fruits, which are washed, peeled, pitted and cut before use.

4. The application of a non-concentrated juice in canned fruit according to claim 3, characterized in that: The type of the non-concentrated juice is the same as or similar to the type of fruit raw material, ensuring complementary flavors and synergistic nutritional effects between the two.

5. A method for preparing a non-concentrated reduced juice according to claim 4, characterized in that: The preparation method includes the following steps: (1) Perform preliminary screening and washing of fresh fruits to remove surface impurities; (2) Mechanically press the washed fruit to collect the juice; (3) Separate the juice into solid and liquid components by passing it through a microporous filtration device to remove fruit pulp and suspended particles; (4) The filtered juice is pasteurized at low temperature. The pasteurization temperature is controlled at 60-75℃ and the duration is 10-30 seconds to avoid the destruction of heat-sensitive components in the juice by high temperature. (5) Cool the sterilized juice to 4-10°C and store it in a sterile container for later use.

6. The application of a non-concentrated juice in canned fruit according to claim 5, characterized in that: The ratio of fruit ingredients to non-concentrated juice is adjusted according to the type of fruit and taste requirements. The specific ratio range is as follows: when the fruit ingredients are firmer fruits such as apples, pears, or pineapples, the fruit ingredients account for 85-90% of the total weight, and the non-concentrated juice accounts for 10-15% of the total weight; when the fruit ingredients are softer fruits such as strawberries, blueberries, or mangoes, the fruit ingredients account for 80-85% of the total weight, and the non-concentrated juice accounts for 15-20% of the total weight.

7. The application of a non-concentrated juice in canned fruit according to claim 6, characterized in that: The method for preparing the canned fruit includes the following steps: (1) Cut the fruit raw materials according to the predetermined specifications, with a cut size of 1-3cm. 3 Cube or sheet-like; (2) Mix the cut fruit raw materials with the non-concentrated juice according to the set ratio and put them into a high-temperature resistant glass jar or metal jar. (3) After sealing the container containing the fruit raw materials and non-concentrated juice, perform high-temperature sterilization treatment at a temperature of 100-121°C for 15-30 minutes. (4) Cool the sterilized can to room temperature to complete the preparation of canned fruit.

8. The application of a non-concentrated juice in canned fruit according to claim 7, characterized in that: In step (3), a vacuum sealing machine is used for the sealing process, with a sealing pressure of 0.2 to 0.5 MPa, to ensure that a negative pressure environment is formed inside the tank and to prevent outside air from entering and causing an oxidation reaction.

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