The invention provides sugar-free preserves. The sugar-free preserves are prepared by curing fruit and vegetable materials in a mixed sugar alcohol solution, wherein the mixed sugar alcohol comprises isomaltitol and sorbitol with the mass ratio of (3-7) to 1. The invention further provides a preparation method of the sugar-free preserves. According to the sugar-free preserves and the preparation method, the isomaltitol replaces traditional cane sugar, so that the obtained preserves are free from cane sugar, and are suitable for patients with diabetes and obesity the isomaltitol and the sorbitol with the mass ratio of (3-7) to 1 are taken as the raw materials for pickling fruits and vegetables the obtained preserves have an equivalent flavor as preserves pickled with the cane sugar the original color and luster and the flavor of the sugar-free preserves can be kept and original nutritional ingredients of the fruits and vegetables cannot be damaged. In addition, the sugar-free preserves have the relatively long shelf life.本發明屬於食品技術領域,尤其涉及一種蜜餞及其製備方法。本發明所揭示的蜜餞,由果蔬原料在混合糖醇溶液中醃製得到,上述混合糖醇包括質量比為3~7:1的異麥芽酮糖醇和山梨糖醇。其製備方法步驟包括:(a)將果蔬原料進行預處理,得到蜜餞原料;(b)將上述蜜餞原料在混合糖醇溶液中進行醃製,加入pH值調節劑,烘乾後得到蜜餞,混合糖醇為包括質量比為3~7:1的異麥芽酮糖醇和山梨糖醇。由於本發明採用異麥芽酮糖代替傳統蔗糖,使本發明蜜餞中不含蔗糖而適合糖尿病病人和肥胖者食用。
