CN102177957A - Method for producing sugar-free fruit can - Google Patents
Method for producing sugar-free fruit can Download PDFInfo
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- CN102177957A CN102177957A CN2011100826130A CN201110082613A CN102177957A CN 102177957 A CN102177957 A CN 102177957A CN 2011100826130 A CN2011100826130 A CN 2011100826130A CN 201110082613 A CN201110082613 A CN 201110082613A CN 102177957 A CN102177957 A CN 102177957A
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- apple
- sugar
- fruit
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- citric acid
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Abstract
The invention relates to a production technology of fruit can, in particular to a method for producing a sugar-free fruit can. Fluid in a can comprises the following components in percentage by mass: 10-70ppm of neotame, 50-500ppm of acesulfame, 50-300ppm of sucralose and the balance of water. In the invention, the combination of neotame, acesulfame and sucralose is utilize to substitute white sugar or other saccharides with higher caloric used in the the traditional fruit can production, and no caloric saccharide from external sources exists in the can, thus the fruit can with good flavour and quality is obtained. The fruit can in which no caloric saccharide is added is especially applicable to special people suffering from hyperglycemia and diabetes and accords with the trend of modern health development.
Description
Technical field
The present invention relates to a kind of tinned fruit production technology, specifically relate to a kind of production method of sugar-free fruit can.
Background technology
The tinned fruit instant edible, be easy to carry, the normal temperature long shelf-life, nutritious, excellent flavor is liked by domestic and international consumer deeply.Tradition tinned fruit sugar content is all more than 15%, and it is edible to be not suitable for special populations such as hyperglycaemia, high fat of blood, diabetes, obesity.The also more and more incompatible modern healthy needs of high sugar food.Along with the development of society, the consumer pursues healthy lifestyles and eating habit has become a kind of trend; Low heat value, not sugaring or sugarfree foods grow steadily at global sales.The low sugar tinned fruit of present domestic research and development has just reduced the addition of heat type sugar mostly, perhaps with heat type fructose, maltose or HFCS place of sucrose, fundamentally do not exempt the use of heat type sugar, still be difficult to satisfy the needs of special populations such as diabetes.
Summary of the invention
In order to solve the problems of the technologies described above, the object of the present invention is to provide a kind of production method of sugar-free fruit can.
The technical solution used in the present invention is as follows:
Jar liquid in the quality percentage composition, comprising:
With the canned apple is example, utilizes described jar of liquid to produce the method for sugar-free fruit can, may further comprise the steps:
1. jar liquid preparation: earlier with part water make respectively that knob is sweet, acesulfame potassium and Sucralose dissolve, again excess water, the sweet solution of knob, acesulfame potassium solution and sucralose solution are mixed;
2. apple preliminary treatment: select materials, remove the peel, go the heart, stripping and slicing;
3. soak and protect look: apple is put into citric acid solution soaked 10～30 minutes;
4. blanching: apple piece blanching 1～2 minute in containing the boiling water of citric acid;
5. cooling: rapidly the apple piece is changed over to after blanching finishes and be cooled to room temperature in the clean water;
6. tinning: the apple piece that 5. step is cooled off adds the jar liquid that 1. step is prepared, to the requirement of canned pack net weight again by the 55% above tinning of can solid content;
7. vacuumize, seal, sterilization, cooling.
The described step 3. mass percentage concentration of middle citric acid solution is 0.1～0.5%.
Described step 4. in, the mass percentage concentration of citric acid is 0.1% in the boiling water of use.
Described step 7. in, sterilization operation is by sterilization in 95 ℃ of water-baths 15 minutes.
Knob is sweet, acesulfame potassium and Sucralose all are high sweeteners, their sugariness arrives 8000,200 and 600 times of sucrose respectively, and be that the state food additive uses sanitary standard to allow to use in tinned fruit, optimizing these three kinds of sweeteners by a large amount of tests makes up the local flavor that is produced according to a certain percentage and is better than single sweetener, with the tinned fruit excellent flavor of its making, other organoleptic quality also can reach perfect condition.
In addition, the present invention is sweet with knob, the combination of acesulfame potassium and Sucralose, substituted other carbohydrate that traditional tinned fruit is produced employed white sugar or had higher heat, made the heat type sugar that does not exist any external source to add in the jar, the tinned fruit that has obtained to have excellent flavor and quality.This tinned fruit that does not add heat type sugar is particularly suitable for the needs of special populations such as hyperglycaemia, diabetes, also meets the modern trend that develops in a healthy way simultaneously.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
A kind of jar of liquid, in 100kg, contain:
The sweet 1g of knob;
Acesulfame potassium 50g;
Sucralose 5g;
Water 99.944kg.
Embodiment 2
A kind of jar of liquid, in 200kg, contain:
The sweet 14g of knob;
Acesulfame potassium 10g;
Sucralose 60g;
Water surplus.
Embodiment 3
A kind of jar of liquid, in 300kg, contain:
The sweet 15g of knob;
Acesulfame potassium 90g;
Sucralose 60g;
Water surplus.
Embodiment 4
The production method of sugar-free canned apple:
1. jar liquid preparation: press embodiment 1 component weighing, earlier with part water make respectively that knob is sweet, acesulfame potassium and Sucralose dissolve, again excess water, the sweet solution of knob, acesulfame potassium solution and sucralose solution are mixed;
2. apple preliminary treatment: select materials, remove the peel, go the heart, stripping and slicing;
3. soak and protect look: apple is put into 0.1～0.5% citric acid solution soaked 10～30 minutes;
4. blanching: apple piece blanching 1～2 minute in the boiling water that contains 0.1% citric acid;
5. cooling: rapidly the apple piece is changed over to after blanching finishes and be cooled to room temperature in the clean water;
6. tinning: apple piece (solid content 55%) tinning with the 550g cooling adds 450g jar liquid, again to canned pack net weight 1kg.
7. vacuumize, seal, sterilization is 15 minutes in 95 ℃ of water-baths, cooling.
Embodiment 5
The production method of sugar-free canned apple:
1. jar liquid preparation: press embodiment 2 component weighings, earlier with part water make respectively that knob is sweet, acesulfame potassium and Sucralose dissolve, again excess water, the sweet solution of knob, acesulfame potassium solution and sucralose solution are mixed;
2. apple preliminary treatment: select materials, remove the peel, go the heart, stripping and slicing;
3. soak and protect look: apple is put into 0.1～0.5% citric acid solution soaked 10～30 minutes;
4. blanching: apple piece blanching 1～2 minute in the boiling water that contains 0.1% citric acid;
5. cooling: rapidly the apple piece is changed over to after blanching finishes and be cooled to room temperature in the clean water;
6. tinning: apple piece (solid content 60%) tinning with the 600g cooling adds 400g jar liquid, again to canned pack net weight 1kg.
7. vacuumize, seal, sterilization is 15 minutes in 95 ℃ of water-baths, cooling.
Embodiment 6
The production method of sugar-free canned apple:
1. jar liquid preparation: press embodiment 3 component weighings, earlier with part water make respectively that knob is sweet, acesulfame potassium and Sucralose dissolve, again excess water, the sweet solution of knob, acesulfame potassium solution and sucralose solution are mixed;
2. apple preliminary treatment: select materials, remove the peel, go the heart, stripping and slicing;
3. soak and protect look: apple is put into 0.1～0.5% citric acid solution soaked 10～30 minutes;
4. blanching: apple piece blanching 1～2 minute in the boiling water that contains 0.1% citric acid;
5. cooling: rapidly the apple piece is changed over to after blanching finishes and be cooled to room temperature in the clean water;
6. tinning: apple piece (solid content 70%) tinning with the 700g cooling adds 300g jar liquid, again to canned pack net weight 1kg.
7. vacuumize, seal, sterilization is 15 minutes in 95 ℃ of water-baths, cooling.
Embodiment 7
The production method of sugar-free canned pear:
1. jar liquid preparation: press embodiment 2 component weighings, earlier with part water make respectively that knob is sweet, acesulfame potassium and Sucralose dissolve, again excess water, the sweet solution of knob, acesulfame potassium solution and sucralose solution are mixed;
2. pears preliminary treatment: select materials, remove the peel, go the heart, stripping and slicing;
3. soak and protect look: pears are put into 0.1～0.5% citric acid solution soaked 10～30 minutes;
4. blanching: pears piece blanching 1～2 minute in the boiling water that contains 0.1% citric acid;
5. cooling: rapidly the pears piece is changed over to after blanching finishes and be cooled to room temperature in the clean water;
6. tinning: pears piece (solid content 55%) tinning with the 550g cooling adds 450g jar liquid, again to canned pack net weight 1kg.
7. vacuumize, seal, sterilization, cooling.
Claims (5)
1. jar liquid is characterized in that, in the quality percentage composition, comprising:
2. the method for utilizing described jar of liquid of claim 1 to produce the sugar-free fruit can is characterized in that, is example with the canned apple, may further comprise the steps:
1. jar liquid preparation: earlier with part water make respectively that knob is sweet, acesulfame potassium and Sucralose dissolve, again excess water, the sweet solution of knob, acesulfame potassium solution and sucralose solution are mixed;
2. apple preliminary treatment: select materials, remove the peel, go the heart, stripping and slicing;
3. soak and protect look: apple is put into citric acid solution soaked 10～30 minutes;
4. blanching: apple piece blanching 1～2 minute in containing the boiling water of citric acid;
5. cooling: rapidly the apple piece is changed over to after blanching finishes and be cooled to room temperature in the clean water;
6. tinning: the apple piece that 5. step is cooled off adds the jar liquid that 1. step is prepared, to the requirement of canned pack net weight again by the 55% above tinning of can solid content;
7. vacuumize, seal, sterilization, cooling.
3. the production method of sugar-free fruit can according to claim 2 is characterized in that, the described step 3. mass percentage concentration of middle citric acid solution is 0.1～0.5%.
4. the production method of sugar-free fruit can according to claim 2 is characterized in that, described step 4. in, the mass percentage concentration of citric acid is 0.1% in the boiling water of use.
5. the production method of sugar-free fruit can according to claim 2 is characterized in that, described step 7. in, sterilization operation is by sterilization in 95 ℃ of water-baths 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100826130A CN102177957B (en) | 2011-04-01 | 2011-04-01 | Method for producing sugar-free fruit can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100826130A CN102177957B (en) | 2011-04-01 | 2011-04-01 | Method for producing sugar-free fruit can |
Publications (2)
| Publication Number | Publication Date |
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| CN102177957A true CN102177957A (en) | 2011-09-14 |
| CN102177957B CN102177957B (en) | 2013-04-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100826130A Expired - Fee Related CN102177957B (en) | 2011-04-01 | 2011-04-01 | Method for producing sugar-free fruit can |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742754A (en) * | 2012-07-29 | 2012-10-24 | 合肥学院 | Low-sugar jam and preparation method thereof |
| CN103461953A (en) * | 2013-09-25 | 2013-12-25 | 济南诚汇双达化工有限公司 | Neotame-containing compound sweetening agent and formula and method for preparing green tea beverage with sweetening agent |
| CN103652704A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Sugar-free fruit can and preparation method thereof |
| CN105942344A (en) * | 2016-04-28 | 2016-09-21 | 成都新繁食品有限公司 | Rose flower flavored soaked apples and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101112232A (en) * | 2007-07-31 | 2008-01-30 | 张军伟 | Production technology of low-sugar fruit can |
| CN101731324A (en) * | 2009-12-29 | 2010-06-16 | 河北科技师范学院 | Preparation method of special flavor pear can |
-
2011
- 2011-04-01 CN CN2011100826130A patent/CN102177957B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101112232A (en) * | 2007-07-31 | 2008-01-30 | 张军伟 | Production technology of low-sugar fruit can |
| CN101731324A (en) * | 2009-12-29 | 2010-06-16 | 河北科技师范学院 | Preparation method of special flavor pear can |
Non-Patent Citations (5)
| Title |
|---|
| 《中国调味品》 20101231 刘婷 等 食品中使用的甜味剂 第35卷, 第11期 * |
| 《中国食品添加剂》 20080131 余海星 二肽甜味剂-纽甜 , 第1期 * |
| 《食品工业》 20031231 屠用利 常用的甜味剂 , 第3期 * |
| 余海星: "二肽甜味剂—纽甜", 《中国食品添加剂》, no. 1, 31 January 2008 (2008-01-31) * |
| 黄文 等: "蔗糖的特性及其在罐头和饮料中的应用", 《中国食品添加剂》, no. 6, 31 December 2003 (2003-12-31) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742754A (en) * | 2012-07-29 | 2012-10-24 | 合肥学院 | Low-sugar jam and preparation method thereof |
| CN102742754B (en) * | 2012-07-29 | 2013-07-17 | 合肥学院 | Low-sugar jam and preparation method thereof |
| CN103461953A (en) * | 2013-09-25 | 2013-12-25 | 济南诚汇双达化工有限公司 | Neotame-containing compound sweetening agent and formula and method for preparing green tea beverage with sweetening agent |
| CN103652704A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Sugar-free fruit can and preparation method thereof |
| CN105942344A (en) * | 2016-04-28 | 2016-09-21 | 成都新繁食品有限公司 | Rose flower flavored soaked apples and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102177957B (en) | 2013-04-03 |
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