CN102273576B - Black currant jam for bread with long quality guarantee period and preparation method thereof - Google Patents
Black currant jam for bread with long quality guarantee period and preparation method thereof Download PDFInfo
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Abstract
The invention discloses black currant jam for bread with a long quality guarantee period and a preparation method thereof. The black currant jam mainly comprises the following components: 20 to 25 percent of flesh and pulp of black currant, 7.5 to 11.5 percent of modified starch, 3.8 to 6 percent of sugar alcohol, 2.2 to 3.7 percent of edible colloid, 0.3 to 1.1 percent of edible emulsifier, 4.4 to 9.7 percent of sucrose, 27 to 34.6 percent of syrup and 1 to 3 percent of grease. The preparation method comprises the following steps of: mixing the modified starch, the sugar alcohol, the edible colloid, the edible emulsifier, a preservative and the sucrose and stirring uniformly; adding water, the syrup and the grease, raising the temperature to 90 to 95 DEG C, and keeping the temperature until the gelatinization is complete; adding the flesh and pulp of the black currants, continuing to stir and keep the temperature, and controlling the content of a solid matter to 65 to 68 percent; and reducing the temperature, and adding an acidity regulator and an edible essence to obtain the black currant jam for the bread with the long quality guarantee period. The black currant jam for the bread with the long quality guarantee period has the advantages that: the jam has soft texture, moist mouthfeel, rich taste, high water content and low water activity, and is baking-resistant, the sugar degree is 65 to 70 degrees, the water activity is 0.75 to 0.8, and the quality guarantee period of finished bread containing the jam is 3 to 6 months.
Description
Technical field
The invention belongs to the jam technical field, particularly a kind of blackcurrant jam that is used for long shelf-life bread and preparation method thereof.
Background technology
Jam is higher because of moisture, and texture is soft, and mouthfeel is moistening, taste is abundant, has become one of Perfect Companion of bread.Blackcurrant pulp contains trace elements such as abundant vitamin C, anthocyanidin, phenols and phosphorus, magnesium, potassium, calcium; Have prevention gout, anaemia, oedema, arthritis, rheumatism, oral cavity and health-care efficacies such as pharyngolaryngitis, cough; The sour-sweet sweet mouthfeel of its acid; Remedy the deficiency of bread, can improve consumer's appetite greatly, firmly got liking of all ages and classes section consumer; Blackcurrant jam is one of at present common, the most most popular on the market jam kind, in field extensive uses such as cake, bread, ice cream, dairy products.
Long on the market at present shelf-life bread mainly uses filling material such as lotus-seed paste, sweetened bean paste, wax gourd Rong as sandwich; And the shelf-life that contains (25 ℃) under bean-jam bun product (mainly be incrustation, smear or the sandwich jam) normal temperature is generally within one month; And most of shelf-life has only seven days, and shelf life of products is short, is difficult to circulation expansion scope on market; Its reason is that the existing bean-jam bun product that contains exists following shortcoming: (1) jam moisture is high, water activity is big; Be prone to and bread embryo generation water translocation, cause quality deterioration phenomenons such as jam hardening, the increase of bread embryo moisture, mildew, also will influence the humidity of bread embryo simultaneously; Thereby influence the fermentation situation, in bake process, cause undesirable conditions such as bread distortion; (2) the too low jam of moisture, mouthfeel is harder, can't form sharp contrast with the mouthfeel of bread, can't embody the advantage of jam product; (3) bread embryo amylopectin content is high, and easy ageing influences the quality of bean-jam bun in the shelf-life.
Summary of the invention
The shortcoming that primary and foremost purpose of the present invention is to overcome prior art provides a kind of long shelf-life bread to use blackcurrant jam with not enough.This blackcurrant jam texture is soft, and mouthfeel is moistening, taste is abundant, moisture is high, water activity is low, and pol is 65～70 °, and between the water activity 0.75～0.8, ovenable roasting, containing the bean-jam bun finished product shelf-life is 3～6 months.
Another object of the present invention is to provide the preparation method of described long shelf-life bread with blackcurrant jam.
The object of the invention is realized through following technical proposals: a kind of long shelf-life bread is used blackcurrant jam, comprises following component by mass percentage:
Described long shelf-life bread is used blackcurrant jam, also comprises anticorrisive agent, and the consumption National standard of anticorrisive agent gets final product;
Described long shelf-life bread is used blackcurrant jam, also comprises the acid of mass percent 0.1～0.5% and the flavoring essence of mass percent 0.1～0.3%;
Said blackcurrant pulp slurry preferably prepares through following steps: with particle diameter is that 0.6～0.8cm, moisture are that the blackcurrant dry fruit meat of mass percent 15～20% mixes by 1: 1 proportioning of mass ratio with water; Placed 3 hours; Heated and boiled was beaten after 30 minutes, obtained blackcurrant pulp slurry;
Described converted starch is a raw material with cornstarch or farina preferably, at least a in the hydroxypropyl PASELLI EASYGEL for preparing, oxidation hydroxypropul starch or the crosslinked acetate starch;
Described sugar alcohol is preferably at least a in maltitol, D-sorbite or the xylitol;
Described edible colloid is preferably at least a in sodium carboxymethylcellulose, pectin, locust bean gum, carragheen or the konjac glucomannan;
Described food emulsifier is preferably more than one in molecule distillating monoglyceride, hard ester acyl calcium lactate, hard ester acyl lactylate or the modified soy bean lipoid;
Described sucrose is preferably refining white granulated sugar;
Described syrup is preferably the mixture of one or both formation in malt syrup or the glucose syrup, and wherein, solid content is a mass percent 84～86%;
Described grease is preferably at least a in soybean oil or the snow-white oil emulsion;
Described anticorrisive agent is preferably at least a in potassium sorbate or the dehydro sodium acetate;
Described acid is preferably at least a in citric acid or the malic acid;
Described flavoring essence is preferably the blackcurrant essence of food-grade;
Described long shelf-life bread comprises following steps with the preparation method of blackcurrant jam:
(1) converted starch, sugar alcohol, edible colloid, food emulsifier and anticorrisive agent are mixed, cross 20 mesh sieves, stir with sucrose again; Add entry, stir, pour syrup and grease into, be warming up to 90～95 ℃, be incubated to gelatinization complete to no naked eyes visible particle;
(2) add blackcurrant pulp slurry, continue to stir insulation, the control solid content is 65～68%;
(3) being cooled to temperature is 70～75 ℃, adds acid and flavoring essence, is cooled to can below 50 ℃ after stirring, and obtains long shelf-life bread and uses blackcurrant jam;
Wherein, grow shelf-life bread and comprise following component by mass percentage: blackcurrant pulp slurry 20～25%, converted starch 7.5～11.5%, sugar alcohol 3.8～6%, edible colloid 2.2～3.7%, food emulsifier 0.3～1.1%, sucrose 4.4～9.7%, syrup 27～34.6%, grease 1～3%, acid 0.1～0.5% and flavoring essence 0.1～0.3% with blackcurrant jam.
The time of the insulation described in the step (1) is preferably 15～17 minutes;
Intensification described in the step (1) is preferably through using steam to heat up;
The time of the insulation described in the step (2) is preferably 5～6 minutes;
Cooling described in the step (3) is preferably through using cooling water to lower the temperature;
Temperature described in the step (3) is preferably 70 ℃.
The present invention is equivalent to prior art and has following advantage and effect:
(1) the present invention selects through the scientific combination of converted starch, colloid, emulsifying agent and carbohydrate; The jam hardness and the moisture that obtain are moderate; Rationally cooperate with the bread embryo; Do not influence the normal shaping of bread, fermentation, baking, and can in the high-temperature baking process, keep original shape, so that the client makes bean-jam bun according to original technology.
(2) the present invention selects the well balanced between jam moisture and the water activity to select with the water translocation between control jam and the bread embryo, thereby when keeping the jam quality, prolongs the shelf-life that contains bean-jam bun.All kinds of growth of microorganism all need certain water activity, are lower than in water activity under 0.8 the situation, and bacterium, yeast, mould are all than difficult existence.Common jam is because water activity generally is higher than 0.9, and bacterium, yeast, mould can growth and breedings, morally degenerate phenomenon such as be prone to cause the bread bleed, go mouldy.Use the lock water-based ability that colloid and converted starch scientific combination have strengthened jam greatly among the present invention; The glycitols material of using has played good moisture-keeping function; An amount of syrup has improved the pol of jam greatly when reducing sugariness, the Free water in the jam is become combination water, obtains the ovenable roasting jam of moisture height, water activity low (between the water activity 0.75～0.8); Thereby kept the moistening mouthfeel of jam, controlled the water translocation between jam and the bread embryo.
(3) the present invention can be a raw material with blackcurrant dry fruit meat; Greatly reduce cost and risk in the purchasing of raw materials, storage and the production; Avoid receiving the growth cycle of blackcurrant and seasonal variations to influence; Reduced blackcurrant fresh fruit meat fresh-keeping, the problem of guaranteeing the quality in process of production, can extensive use in industrial client.
Description of drawings
Fig. 1 is the firmness change figure of bread.
The specific embodiment
Below in conjunction with embodiment and accompanying drawing the present invention is described in further detail, but embodiment of the present invention is not limited thereto.
(1) be that 0.6～0.8cm, moisture are that the blackcurrant dry fruit meat of mass percent 15～20% mixes by 1: 1 proportioning of mass ratio with water with particle diameter; Placed 3 hours; Make blackcurrant do meat and be able to abundant immersion, heated and boiled was beaten after 30 minutes, obtained blackcurrant pulp slurry.
(2) 15kg hydroxypropyl PASELLI EASYGEL, 12kg maltitol, 1.4kg sodium carboxymethylcellulose, 3kg pectin, 2.2kg molecular clock monoglyceride and 0.2kg potassium sorbate are mixed; Cross 20 mesh sieves; Drop into jacketed pan, stir with the exquisite white granulated sugar of 19.4kg.
(3) pour 46kg water into jacketed pan, stir, pour 54kg malt syrup (solid content is a mass percent 85%) and 6kg soybean oil into, open steam, be warming up to 90～95 ℃, be incubated 15 minutes to no naked eyes visible particle; After the gelatinization fully, the blackcurrant pulp slurry 40kg input jacketed pan with step (1) preparation continues to stir insulation 5 minutes, and the control solid content is 65～68%.
(4) open cooling water, be cooled to 70 ℃, 0.2kg citric acid and 0.6kg blackcurrant essence are dropped into jacketed pan, be cooled to can below 50 ℃, obtain long shelf-life bread and use blackcurrant jam.
(1) 23kg oxidation hydroxypropul starch, 7.6kg D-sorbite, 5.4kg pectin, 2kg locust bean gum, the hard ester acyl of 0.3kg calcium lactate, the hard ester acyl lactylate of 0.3kg and 0.2kg dehydro sodium acetate are mixed; Cross 20 mesh sieves; Drop into jacketed pan, stir with the refining white granulated sugar of 8.8kg.
(2) pour 30kg water into jacketed pan, stir, pour 69.2kg glucose syrup (solid content is a mass percent 85%) and 2kg soybean oil into, open steam, be warming up to 90～95 ℃, be incubated 15 minutes to no naked eyes visible particle.
(3) after the gelatinization fully, with 50kg blackcurrant pulp slurry (preparing by embodiment 1 step (1)) input jacketed pan, continue to stir insulation 5 minutes, the control solid content is 65～68%.
(4) open cooling water, be cooled to about 70 ℃, 1kg malic acid, 0.2kg blackcurrant essence are dropped into jacketed pan, be cooled to can below 50 ℃, obtain long shelf-life bread and use blackcurrant jam.
(1) 19kg hydroxypropyl PASELLI EASYGEL, 8kg xylitol, 2.2kg carragheen, 4kg konjac glucomannan, 1.5kg modified soy bean lipoid and 0.2kg potassium sorbate are mixed, cross 20 mesh sieves, drop into jacketed pan, stir with the refining white granulated sugar of 14kg.
(2) pour 35kg water into jacketed pan, stir, pour 65.1kg malt syrup (solid content is a mass percent 85%) and the snow-white oil emulsion of 4kg into, open steam, be warming up to 90～95 ℃, be incubated 15 minutes to no naked eyes visible particle.
(3) after the gelatinization fully, with 46kg blackcurrant pulp slurry (preparing by embodiment 1 step (1)) input jacketed pan, continue to stir insulation 5 minutes, the control solid content is 65～68%.
(4) open cooling water, be cooled to about 70 ℃, 0.4kg citric acid, 0.2kg malic acid, 0.4kg blackcurrant essence are dropped into jacketed pan, be cooled to can below 50 ℃, obtain long shelf-life bread and use blackcurrant jam.
(1) the crosslinked acetate starch of 17kg, 10kg xylitol, 3.6kg pectin, 2kg konjac glucomannan, 1kg modified soy bean lipoid and 0.2kg potassium sorbate are mixed, cross 20 mesh sieves, drop into jacketed pan, stir with the refining white granulated sugar of 16kg.
(2) pour 38.6kg water into jacketed pan, stir, pour 60kg malt syrup (solid content is a mass percent 85%) and 3kg salad oil into, open steam, be warming up to 90～95 ℃, be incubated 15 minutes to no naked eyes visible particle.
(3) after the gelatinization fully, with 48kg blackcurrant pulp slurry (preparing by embodiment 1 step (1)) input jacketed pan, continue to stir insulation 5 minutes, the control solid content is 65～68%.
(4) open cooling water, be cooled to about 70 ℃, 0.3kg citric acid, 0.3kg blackcurrant essence are dropped into jacketed pan, be cooled to can below 50 ℃, obtain long shelf-life bread and use blackcurrant jam.
The embodiment effect relatively
Adopt the prepared application experiment of blackcurrant jam in long shelf-life bread of embodiment 1～4 following, compare with blackcurrant jam bread, smashed bean bun on the market simultaneously:
(1) used raw material is: blackcurrant jam, sweetened bean paste stuffing (the fragrant building of Guangzhou lotus Food Co., Ltd), IKEA blackcurrant jam (commercially available) that senior bread flour (Guangdong Bai Yan flour mill), yeast (Angel Yeast Co., Ltd), embodiment 1～4 are prepared;
(2) bread formula:
(3) operating process:
------jam rolls, and---excision forming---proofs that---------sterilization---packs---normal temperature and preserves in cooling in baking to pressure surface to and face
(4) concrete measuring method is following:
Shelf-life method of testing: earlier sample is carried out water activity, moisture and sensory evaluation, more packaged bread after placement a period of time, is observed its state variation, with the hardness of matter structure appearance working sample in normal temperature.
Water activity: water activity appearance
Moisture: measure according to " mensuration of moisture in the GB T 5009.3-2003 food " method;
Mouthfeel: will contain jam/sweetened bean paste stuffing bread and carry out the sense organ taste, and collect 20 parts of scoring samples, and give 1～10 fen, and make even and divide equally according to the personal like;
Hardness: adopt texture analyser (Brookfield CT3) to detect, parameter such as table 1 are set.
Table 1 texture analyser is provided with parameter
| Test-types: | Compression | But recovery time | 0 | s | |
| Target: | 35 | mm | Same trigger point: | Not | |
| Stand-by period: | 0 | s | Pretest speed: | 2 | mm/s |
| The trigger point load: | 5 | g | Data frequency: | 30 | Point/ |
| Test speed | |||||
| 1 | mm/s | Probe | TA2/100 | ||
| Return speed: | 1 | mm/s | Anchor clamps: | TA-DEC |
| Cycle- |
1 | Load unit: | 10000g |
(5) data analysis: result such as table 1, table 2 and shown in Figure 1.
Table 1 experimental result
Annotate: be followed successively by for I～IV number and add embodiment 1～4 preparation blackcurrant jam; V number is sweetened bean paste stuffing; VI number is IKEA black currant sauce.
Table 2 contains jam/sweetened bean paste stuffing bread shelf-life situation
Morally degenerate phenomenons such as bleed appear in the VI sample among Fig. 1 after seven days, are not suitable for long shelf-life bread, need not to follow the tracks of firmness change.
Can find out by experimental data:
1. blackcurrant jam bread is more welcome than sweetened bean paste stuffing bread.
2. IKEA blackcurrant jam moisture and water activity are all higher, bad phenomenon such as bleed after seven days, just occur, only the short shelf-life bread of suitable smear type.And the blackcurrant jam of embodiment 1～4 preparation greatly reduces water activity under the situation that keeps certain moisture, on mouthfeel, still can keep soft flexible, has clear superiority.
The foregoing description is a preferred implementation of the present invention; But embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; All should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (6)
1. one kind long shelf-life bread is used blackcurrant jam, it is characterized in that preparing through the method that comprises following steps:
(1) converted starch, sugar alcohol, edible colloid, food emulsifier and anticorrisive agent are mixed, cross 20 mesh sieves, stir with sucrose again; Add entry, stir, pour syrup and grease into, be warming up to 90～95 ℃, be incubated to gelatinization complete to no naked eyes visible particle;
(2) add blackcurrant pulp slurry, continue to stir insulation, the control solid content is 65～68%;
(3) being cooled to temperature is 70～75 ℃, adds acid and flavoring essence, is cooled to can below 50 ℃ after stirring, and obtains long shelf-life bread and uses blackcurrant jam;
Wherein, grow shelf-life bread and comprise following component by mass percentage: blackcurrant pulp slurry 20～25%, converted starch 7.5～11.5%, sugar alcohol 3.8～6%, edible colloid 2.2～3.7%, food emulsifier 0.3～1.1%, sucrose 4.4～9.7%, syrup 27～34.6%, grease 1～3%, acid 0.1～0.5% and flavoring essence 0.1～0.3% with blackcurrant jam;
Said blackcurrant pulp slurry prepares through following steps: with particle diameter is that 0.6～0.8cm, moisture are that the blackcurrant dry fruit meat of mass percent 15～20% mixes by mass ratio 1:1 proportioning with water; Placed 3 hours; Heated and boiled was beaten after 30 minutes, obtained blackcurrant pulp slurry.
2. long shelf-life bread according to claim 1 is used blackcurrant jam, it is characterized in that:
Described converted starch is at least a in hydroxypropyl PASELLI EASYGEL, oxidation hydroxypropul starch or the crosslinked acetate starch;
Described sugar alcohol is at least a in maltitol, D-sorbite or the xylitol;
Described edible colloid is at least a in sodium carboxymethylcellulose, pectin, locust bean gum, carragheen or the konjac glucomannan;
Described food emulsifier is more than one in molecule distillating monoglyceride, hard ester acyl calcium lactate, hard ester acyl lactylate or the modified soy bean lipoid;
Described sucrose is refining white granulated sugar;
Described syrup is the mixture of one or both formation in malt syrup or the glucose syrup, and wherein, solid content is a mass percent 84～86%;
Described grease is at least a in soybean oil or the snow-white oil emulsion.
3. long shelf-life bread according to claim 1 is used blackcurrant jam, it is characterized in that:
Described acid is at least a in citric acid or the malic acid;
Described flavoring essence is the blackcurrant essence of food-grade.
4. long shelf-life bread according to claim 1 is used blackcurrant jam, it is characterized in that: described anticorrisive agent is at least a in potassium sorbate or the dehydro sodium acetate.
5. the described long shelf-life bread of claim 1 is characterized in that comprising following steps with the preparation method of blackcurrant jam:
(1) converted starch, sugar alcohol, edible colloid, food emulsifier and anticorrisive agent are mixed, cross 20 mesh sieves, stir with sucrose again; Add entry, stir, pour syrup and grease into, be warming up to 90～95 ℃, be incubated to gelatinization complete to no naked eyes visible particle;
(2) add blackcurrant pulp slurry, continue to stir insulation, the control solid content is 65～68%;
(3) being cooled to temperature is 70～75 ℃, adds acid and flavoring essence, is cooled to can below 50 ℃ after stirring, and obtains long shelf-life bread and uses blackcurrant jam;
Wherein, grow shelf-life bread and comprise following component by mass percentage: blackcurrant pulp slurry 20～25%, converted starch 7.5～11.5%, sugar alcohol 3.8～6%, edible colloid 2.2～3.7%, food emulsifier 0.3～1.1%, sucrose 4.4～9.7%, syrup 27～34.6%, grease 1～3%, acid 0.1～0.5% and flavoring essence 0.1～0.3% with blackcurrant jam.
6. long shelf-life bread according to claim 5 is characterized in that with the preparation method of blackcurrant jam:
The time of the insulation described in the step (1) is 15～17 minutes;
Intensification described in the step (1) is through using steam to heat up;
The time of the insulation described in the step (2) is 5～6 minutes;
Cooling described in the step (3) is through using cooling water to lower the temperature;
Temperature described in the step (3) is 70～75 ℃.
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| JP4258784B1 (en) * | 2008-02-28 | 2009-04-30 | 進一 斉藤 | Confectionery bakery material and flour processed food using the same |
| CN101843306B (en) * | 2009-12-03 | 2013-01-09 | 广州合诚实业有限公司 | High-temperature baking resistant jam and preparation method and application thereof |
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