Novel low-sugar plum can and production technology

Abstract

The invention relates to a novel low-sugar plum can and a production technology. Specific to the defect of high sugar content of a fruit can on a current market, the invention provides a low-sugar plum can. The can comprises the components in parts by weight: 115 to 130 parts of plums, 20 to 30 parts of xylitol, 3 to 10 parts of blackberry juice and 60 to 75 parts of water; and the pH value of the can is from 3 to 4. The invention also provides a production technology of the novel low-sugar plum can, which comprises the steps of selection of materials, treatment, precooking, soup mixing, canning, sealing and sterilization. In the can provided by the invention, the blackberry juice is used as a natural pigment; the xylitol is mixed; the plum can has an unexpected excellent effect; diabetic patients and middle-aged and old people can eat the can; and moreover, the functions of the plums of eliminating hepatic heat, treating hepatic ascites and dissipating blood stasis are greatly enhanced.

Description

technical field [0001] The invention relates to a canned food and a preparation method thereof, in particular to a novel low-sugar plum can and its production process. Background technique [0002] Today, as the pace of life is getting faster and faster, canned food is becoming more and more popular with its various tastes and quick and easy eating methods. There are many kinds of canned fruits sold on the market, and most of them are prepared by adding sugar to fresh fruits. [0003] The invention patent application with the patent number 200710012320.9 discloses a production process of low-sugar canned fruit. The low-sugar canned fruit product produced by this process is made of raw materials with the following weight composition: a bottle of low-sugar canned fruit weighs 590g of raw materials, wherein: 360g of fruit, 158g of water, 69g of fructose syrup, 1.5g of citric acid, 1g of neotame, and 0.5g of vitamin C; the process steps are: selection, pretreatment, precooki...

AI Technical Summary

Problems solved by technology

In this production process, fructose syrup and neotame are used to replace the white sugar in the traditional canned production process. Although the taste of syrup is very close to sucrose and the sweetness is also very close to sucrose, its sugar composition is mainly fructose and glucose, which is not suitable for diabetics. Neotame is suitable for diabetics, but its sweetness is too high. It is not easy to control the sweetness of canned food in production

In addition, neotame is still a chemically synthesized sweetener, which does not meet the trend of modern people pursuing high nutrition and pure natural food

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