CN103478517B - Biscuit sandwich jam produced by processing fresh flesh and preparation method thereof - Google Patents
Biscuit sandwich jam produced by processing fresh flesh and preparation method thereof Download PDFInfo
- Publication number
- CN103478517B CN103478517B CN201310448659.9A CN201310448659A CN103478517B CN 103478517 B CN103478517 B CN 103478517B CN 201310448659 A CN201310448659 A CN 201310448659A CN 103478517 B CN103478517 B CN 103478517B
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- jam
- flesh
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015067 sauces Nutrition 0.000 claims description 42
- 238000002156 mixing Methods 0.000 claims description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 20
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 239000005720 sucrose Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 13
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 12
- 239000004302 potassium sorbate Substances 0.000 claims description 12
- 229940069338 potassium sorbate Drugs 0.000 claims description 12
- 235000010241 potassium sorbate Nutrition 0.000 claims description 12
- 241000206575 Chondrus crispus Species 0.000 claims description 11
- 239000000084 colloidal system Substances 0.000 claims description 11
- 229920000881 Modified starch Polymers 0.000 claims description 10
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 10
- 239000001527 calcium lactate Substances 0.000 claims description 10
- 229960002401 calcium lactate Drugs 0.000 claims description 10
- 235000011086 calcium lactate Nutrition 0.000 claims description 10
- 235000013379 molasses Nutrition 0.000 claims description 10
- 239000001814 pectin Substances 0.000 claims description 10
- 235000010987 pectin Nutrition 0.000 claims description 10
- 229920001277 pectin Polymers 0.000 claims description 10
- 239000001103 potassium chloride Substances 0.000 claims description 10
- 235000011164 potassium chloride Nutrition 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000006071 cream Substances 0.000 claims description 9
- -1 sucrose ester Chemical class 0.000 claims description 9
- 235000014121 butter Nutrition 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 6
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 6
- 229920001169 thermoplastic Polymers 0.000 claims description 6
- 239000004416 thermosoftening plastic Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000013055 pulp slurry Substances 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 229960002816 potassium chloride Drugs 0.000 claims description 2
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 235000014612 sandwich biscuits Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 108010010803 Gelatin Proteins 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000220223 Fragaria Species 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 244000018633 Prunus armeniaca Species 0.000 description 3
- 235000009827 Prunus armeniaca Nutrition 0.000 description 3
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 description 2
- 241000581835 Monodora junodii Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the field of food processing, in particular to a biscuit sandwich jam produced by processing fresh flesh and a preparation method thereof. The biscuit sandwich jam is high in gelatin strength and strong in cohesiveness, moisture in the jam can be kept unchanged for a long time, the flexibility and the favorable palatability of the jam can be maintained for a long time, and the crispness of sandwich biscuits filled with the jam, can be kept for a long time during storage and transport, no matter sealed or opened.
Description
Technical field
The present invention relates to food processing field, specifically a kind of biscuit sandwich jam processed by flesh and preparation method thereof.
Background technology
The large shortcoming of biscuit sandwich jam ubiquity one in the market, because the water content of flesh is too high, the jam water content be made is too large, is not suitable as the sandwich jam of biscuit.Therefore, generally adopt dry fruit as the raw material of biscuit sandwich jam, in order to ensure the plasticity of jam during making, usually add glycerine as diluent, NMF, but glycerine has moisture absorption again simultaneously, biscuit after note sauce is under the situation of opening, easy deliquescing, biscuit crisp brittleness originally disappears, and mouthfeel is bad, and the caking property of jam is deteriorated, suppleness disappears.
Summary of the invention
The present invention, in order to solve existing biscuit sandwich jam Problems existing, provides a kind of biscuit sandwich jam processed by flesh and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of biscuit sandwich jam processed by flesh, be made up of the raw material of following weight portion, flesh 45 ~ 60 parts, sucrose 35 ~ 45 parts, HFCS (or starch syrup) 8 ~ 12 parts, acid modified corn starch 5 ~ 13 parts, pectin (or carragheen) 1 ~ 6 part, 0.3 ~ 0.9 part, potassium chloride, calcium lactate 0.7 ~ 1.2 part, cream or 5 ~ 12 parts, butter, citric acid 0.5 ~ 1.0 part, sucrose ester 0.03 ~ 0.07 part, potassium sorbate, essence; In jam, the content of potassium sorbate is not more than 0.05%, and the content of essence is not more than 0.07%.
Adopt raw material of the present invention and known jam preparation technology just can obtain the biscuit sandwich jam that water-retaining property is good, gellation is high and suppleness is good.Known jam preparation technology is: pulp adds water, thermoplastic, making beating, and heating is concentrated, adds batching, then heating is concentrated.
The sour modified corn starch adopted is used as gel and has following feature: 1. have very strong gelling ability, and sauce body can be made to form stronger thermoreversible gels structure; 2. there is lower thermoviscosity, the smooth enforcement of preparation technology can be ensured; 3. have water-soluble preferably, there is fabulous operability; 4. there is good transparency, the presentation quality that sauce body is good can be ensured; 5. there are normal smell and color and luster, the inherent quality of sauce body can be ensured.
Due to the gelling additive that potassium chloride and calcium lactate are carragheen (or pectin), when carragheen (or pectin) has K
+when existing and be heated to more than 70 DEG C (in preparation process, heating is concentrated, and the product temperature of sauce body generally can reach more than 100 DEG C), carragheen (or pectin) is by K
+neutralization forms hydrogen bond, at Ca
2+effect under, stronger thermoreversible gels can be formed after cooling, there is the effect improving gelinite network structure intensity.
Therefore, the sour modified corn starch that the present invention adopts and carragheen (or pectin) assembly, the network structure with successional gelinite can be formed in jam system, potassium chloride and the intensity of calcium lactate to gel networks have the effect of synergy, and the water in such sauce body just keeps moisture with the form of permeating Bound moisture.The assembly of acid modified corn starch and carragheen (or pectin), and potassium chloride, calcium lactate strengthening action, improve jam gel strength, caking property, improve jam suppleness, moisture exists with the form of permeating Bound moisture, make the moisture in sauce body can keep the state of Bound moisture for a long time, palatability is good.
Cream (or butter) in the present invention is under the effect of sucrose ester (water-in-oil emulsifier), moisture in sauce body is wrapped in grease, combine with gel networks and form very stable system, prevent the diffusion of moisture, further improve the water retention property of sauce body.
Stable jam system makes biscuit sandwich jam of the present invention not have moisture absorption, sandwich biscuits after note sauce, sealing or opening no matter is packed in transporting procedures, all can keep the crisp characteristic of biscuit for a long time, biscuit sandwich jam gel strength of the present invention is high simultaneously, caking property is strong, moisture in sauce body can keep unchanged for a long time, can keep the suppleness of jam for a long time, have good palatability.
Further, present invention also offers the preparation method of the biscuit sandwich jam that a kind of flesh processes, the steps include:
(1) add water in flesh, thermoplastic, breaks into pulp slurry, and heating is concentrated into the pulp paste body that soluble solid content reaches more than 50%;
(2) by sucrose, HFCS (or starch syrup), sour modified corn starch, pectin (or carragheen), potassium chloride, calcium lactate, potassium sorbate, and water is miscible completely and stir, and obtains mixing molasses;
(3) pulp paste body and mixing molasses are mixed acquisition mixing sauce body, continue heating concentrated, when the soluble solid content of mixing sauce body reaches more than 74%, add sucrose ester, cream (or butter), stirs, and obtains sauce;
(4) until sauce product temperature 90 DEG C (containing 90 DEG C) below time, add essence (flavoring essence), concentration be the aqueous citric acid solution of 50%, adopt colloid mill mixing;
(5) through colloid mill mixing sauce under the condition of product temperature 85 ~ 90 DEG C, first class pressure 15MPa, secondary pressure 45 ~ 60MPa through homogenizer homogeneous, obtain the biscuit sandwich jam processed by flesh.
The feed way of the step (2) in preparation method of the present invention can promote that sauce body further forms good gel networks, cream (or butter) in step (3) is under the effect of sucrose ester, process through homogenizer (under the condition of step 5), (or butter defines particulate and elaioleucite to make cream, moisture is wrapped in particulate and elaioleucite, to preventing the diffusion of moisture from having better effect, water-retaining property is also better.
In step (4) in above-mentioned preparation method, the product temperature of sauce need control below 90 DEG C, if be because product temperature is more than 90 DEG C, citric acid easily destroys the gel networks of sauce body, and there is volatile feature due to essence, too high temperature (more than 90 DEG C) affects the retention time of sauce body note taste.
The concentration of aqueous citric acid solution to be 50% be due to: if concentration is greater than 50%, the easy crystallization of citric acid, the mixing for colloid mill is unfavorable; If concentration is less than 50%, the excess moisture in jam, for keeping the constant unfavorable of moisture in jam.
Biscuit sandwich jam gel strength of the present invention is high, caking property is strong, moisture in jam can keep unchanged for a long time, the suppleness of sauce body and good palatability can be kept for a long time, no matter sandwich biscuits after note sauce is sealing or opening in transporting procedures, can keep the crisp characteristic of biscuit for a long time.
Detailed description of the invention
embodiment 1(every part is 1kg)
The preparation method of the described biscuit sandwich jam processed by flesh, the steps include:
(1) add water in the fresh apricot of 45kg, thermoplastic, breaks into pulp slurry, and heating is concentrated into the pulp paste body that soluble solid content reaches 52%;
(2) by 45kg sucrose, 8kg HFCS, 8kg acid modified corn starch, 6kg carragheen, 0.6kg potassium chloride, 0.7kg calcium lactate, potassium sorbate, and water is miscible completely and stir, and obtains mixing molasses;
(3) pulp paste body and mixing molasses are mixed acquisition mixing sauce body, continue heating concentrated, when the soluble solid content of mixing sauce body reaches 76%, add 0.05kg sucrose ester, 5kg cream, stirs, and obtains sauce;
(4) when the product temperature of sauce is at 88 DEG C, interpolation apricot essence, concentration are the aqueous citric acid solution 1.5kg of 50%, adopt colloid mill mixing;
(5) through colloid mill mixing sauce under the condition of product temperature 85 DEG C, first class pressure 15MPa, secondary pressure 50MPa through homogenizer homogeneous, obtain the biscuit sandwich jam processed by flesh, in this jam, the content of potassium sorbate is 0.04%, and the content of apricot essence is 0.07%.
embodiment 2(every part is 1kg)
The preparation method of the described biscuit sandwich jam processed by flesh, the steps include:
(1) add water in 50kg fresh strawberry, thermoplastic, breaks into pulp slurry, and heating is concentrated into the pulp paste body that soluble solid content reaches 53%;
(2) by 35kg sucrose, 10kg starch syrup, 13kg acid modified corn starch, 3kg pectin, 0.3kg potassium chloride, 1.0kg calcium lactate, potassium sorbate, and water is miscible completely and stir, and obtains mixing molasses;
(3) pulp paste body and mixing molasses are mixed acquisition mixing sauce body, continue heating concentrated, when the soluble solid content of mixing sauce body reaches 75%, add 0.03kg sucrose ester, 8kg butter, stirs, and obtains sauce;
(4) when the product temperature of sauce is at 90 DEG C, interpolation strawberry essence, concentration are the aqueous citric acid solution 1kg of 50%, adopt colloid mill mixing;
(5) through colloid mill mixing sauce under the condition of product temperature 90 DEG C, first class pressure 15MPa, secondary pressure 60MPa through homogenizer homogeneous, obtain the biscuit sandwich jam processed by flesh, in this jam, the content of potassium sorbate is 0.05%, and the content of strawberry essence is 0.06%.
embodiment 3(every part is 1kg)
The preparation method of the described biscuit sandwich jam processed by flesh, the steps include:
(1) add water in 60kg fresh apple pulp, thermoplastic, breaks into pulp slurry, and heating is concentrated into the pulp paste body that soluble solid content reaches 50%;
(2) by 40kg sucrose, 12kg HFCS, 5kg acid modified corn starch, 1kg carragheen, 0.9kg potassium chloride, 1.2kg calcium lactate, potassium sorbate, and water is miscible completely and stir, and obtains mixing molasses;
(3) pulp paste body and mixing molasses are mixed acquisition mixing sauce body, continue heating concentrated, when the soluble solid content of mixing sauce body reaches 74%, add 0.07kg sucrose ester, 12kg cream, stirs, and obtains sauce;
(4) when the product temperature of sauce is at 85 DEG C, interpolation green apple essence, concentration are the aqueous citric acid solution 2kg of 50%, adopt colloid mill mixing;
(5) through colloid mill mixing sauce under the condition of product temperature 85 DEG C, first class pressure 15MPa, secondary pressure 45MPa through homogenizer homogeneous, obtain the biscuit sandwich jam processed by flesh, in this jam, the content of potassium sorbate is 0.03%, and the content of green apple essence is 0.05%.
Claims (2)
1. the biscuit sandwich jam processed by flesh, is characterized in that, is to be made up of the raw material of following weight portion, flesh 45 ~ 60 parts, sucrose 35 ~ 45 parts, HFCS or starch syrup 8 ~ 12 parts, acid modified corn starch 5 ~ 13 parts, pectin or carragheen 1 ~ 6 part, 0.3 ~ 0.9 part, potassium chloride, calcium lactate 0.7 ~ 1.2 part, cream or 5 ~ 12 parts, butter, citric acid 0.5 ~ 1.0 part, sucrose ester 0.03 ~ 0.07 part, potassium sorbate, essence; In jam, the content of potassium sorbate is not more than 0.05%, and the content of essence is not more than 0.07%.
2. the preparation method of the biscuit sandwich jam processed by flesh described in claim 1, is characterized in that, the steps include:
(1) add water in flesh, thermoplastic, breaks into pulp slurry, and heating is concentrated into the pulp paste body that soluble solid content reaches more than 50%;
(2) by sucrose, HFCS or starch syrup, sour modified corn starch, pectin or carragheen, potassium chloride, calcium lactate, potassium sorbate, and water is miscible completely and stir, and obtains mixing molasses;
(3) pulp paste body and mixing molasses are mixed acquisition mixing sauce body, continue heating concentrated, when the soluble solid content of mixing sauce body reaches more than 74%, add sucrose ester, cream or butter, stir, and obtains sauce;
(4) when the product temperature of sauce is below 90 DEG C, interpolation essence, concentration are the aqueous citric acid solution of 50%, adopt colloid mill mixing;
(5) through colloid mill mixing sauce under the condition of product temperature 85 ~ 90 DEG C, first class pressure 15MPa, secondary pressure 45 ~ 60MPa through homogenizer homogeneous, obtain the biscuit sandwich jam processed by flesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448659.9A CN103478517B (en) | 2013-09-28 | 2013-09-28 | Biscuit sandwich jam produced by processing fresh flesh and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448659.9A CN103478517B (en) | 2013-09-28 | 2013-09-28 | Biscuit sandwich jam produced by processing fresh flesh and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN103478517A CN103478517A (en) | 2014-01-01 |
| CN103478517B true CN103478517B (en) | 2015-01-21 |
Family
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|---|---|---|---|
| CN201310448659.9A Expired - Fee Related CN103478517B (en) | 2013-09-28 | 2013-09-28 | Biscuit sandwich jam produced by processing fresh flesh and preparation method thereof |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757086B (en) * | 2015-04-30 | 2017-10-10 | 海南春光食品有限公司 | A kind of production method of sandwich biscuits |
| CN105557869B (en) * | 2015-12-08 | 2020-01-17 | 广州合诚实业有限公司 | Baking-resistant jelly slurry and preparation method and application thereof |
| CN106923276A (en) * | 2015-12-28 | 2017-07-07 | 中粮集团有限公司 | Jam for bakery and its preparation method and application |
| CN108294118B (en) * | 2017-01-11 | 2021-08-10 | 统一企业股份有限公司 | Syrup cream and preparation method thereof |
| CN107319512B (en) * | 2017-07-04 | 2018-05-08 | 福建达利食品科技有限公司 | A kind of preparation method of characteristic syrup |
| CN110012922A (en) * | 2019-04-09 | 2019-07-16 | 涡阳县优顺福食品有限责任公司 | A kind of sandwich coil food product of green nourishing and preparation method thereof |
| CN111109580A (en) * | 2020-01-14 | 2020-05-08 | 四川畅享食品有限公司 | Sour and hot powder sauce and preparation method thereof |
| CN112021372A (en) * | 2020-08-05 | 2020-12-04 | 漯河恒利源食品有限公司 | Preparation method of jam sandwich cake with long shelf life |
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| CN101720880A (en) * | 2009-11-20 | 2010-06-09 | 上海荣港工贸发展有限公司 | Preparation process of long-acting jam |
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