FUNCTIONAL LOW-CALORIE AND LOW-SUGAR FRUIT JAM AND MANUFACTURING METHOD THEREOF

摘要

The present invention relates to functional low-calorie and low-sugar fruit jam, and to a manufacturing method thereof. More specifically, the present invention inhibits an increase of blood glucose with a low caloric function, and reduces the pigment loss of anthocyanin, so as to prevent the discoloration of the jam, and not to be changed at room temperature at the same time, thereby allowing the distribution period to be extended. The fruit jam of the present invention is obtained by a mixture comprising: 30-70 wt% of fruits; 4.7-20 wt% of erythritol; 25-48 wt% of a sugar alcohol mixture having 75% of sweetness compared to sugars which are obtained by the hydrogenation of glucose; and 0.3-2.0 wt% of an acidity control agent.;COPYRIGHT KIPO 2017