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Preserved fruits without sugar additives

A non-additive, candy technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of high gelatin content, prominent sweetness, affecting taste, etc., and achieve the effects of rich nutrition, reduced sugar content and unique flavor

Inactive Publication Date: 2008-10-08
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The deficiencies in the existing technology are: 1. Most of the sugar products used in the traditional preserved fruit production process are sucrose and syrup, and the total sugar and reducing sugar content of the preserved fruit obtained are relatively high; 2. Sweeteners replace sucrose, although reduced 3. The amount of gelatin added in the production process of preserved fruit is too high, the preserved fruit is too tough and hard, and the taste is not good

Method used

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  • Preserved fruits without sugar additives
  • Preserved fruits without sugar additives

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Choose 100 grams of jujubes with neat fruit shapes, wash them, drain them, and put them into the prepared 0.5% gelatin solution. At a temperature of 40-50°C, soak them for 30-60 minutes and remove them; put them into the prepared concentration Add 0.3% citric acid to a 20% xylitol solution, boil it with a simmer for about 10 minutes, remove it, drain the sugar solution, put it into a prepared 60% xylitol solution, and place it in a constant temperature water bath at 40°C Immerse in the pot for about 24 hours, remove and drain the sugar solution. Finally, put the processed preserved fruit into an electric heating constant temperature blast drying oven for drying at a drying temperature of 60° C. for 10 hours to obtain the final product. The results of total sugar, reducing sugar content and other components of preserved fruit are shown in Table 1.

Embodiment 2

[0024] The raw material of preserved fruit is fresh hawthorn with bright color and dense tissue, maltitol is used as the sugar alcohol, and other process conditions are as in Example 1. The results of total sugar, reducing sugar content and other components of preserved fruit are shown in Table 2.

Embodiment 3

[0030] The raw material of preserved fruit is bright in color and fresh hawthorn with dense tissue, the sugar used is glucose syrup, and the processing technology is according to Comparative Example 1. The results of total sugar, reducing sugar content and other components of preserved fruit are shown in Table 2.

[0031] Table 1: Comparison Table of Product Components and Sugar Content of Example 1 and Comparative Example 1

[0032]

[0033] ①Comparative example 1: preserved dates obtained by processing sucrose;

[0034] ②Example 1: preserved dates obtained by processing xylitol.

[0035] Table 2: Product composition and sugar content comparison table of Example 2 and Comparative Example 2 and Comparative Example 3

[0036]

[0037] ①Comparative example 2: preserved hawthorn obtained by processing sucrose;

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Abstract

The invention provides a preserved fruit without additive sugar which is prepared by the steps of selecting fruits, gum dipping, boiling in sugar, sugar dipping and baking, etc., and has the advantage that cane sugar and syrup in traditional technique are replaces by xylitol, sorbierite, maltitol or mannite, etc. Not only the sugar content of the product obtained by the invention is low and is lower than 30 percent but also the product has the advantages of abundant nourishment, unique flavor and good taste, which is suitable for wide crowd and especially for the special crowd of diabetics, etc.

Description

technical field [0001] The invention relates to preserved fruit, in particular to a kind of preserved fruit without adding candy. Background technique [0002] Preserved fruit is a traditional food with national characteristics in my country and occupies an important position in the modern food industry. Traditional preserved fruit is often soaked or boiled with high sugar, and the sugar content is between 65% and 75%, which is a typical high sugar product. Modern medicine and nutritional diet and scientific research have proved that excessive intake of sugar is not good for human health, and can easily lead to cardiovascular disease, obesity, and tooth decay in children. Therefore, in today's era when people are more and more concerned about the hygiene and safety of food, improving the traditional production process of high-sugar preserved fruit and reducing the sugar content of preserved fruit to adapt to the development of the times and market requirements has become on...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/02A23G3/36
Inventor 林勤保蒋梅峰郑红莲
Owner SHANXI UNIV
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