CN104171779A - Jelly and preparation method thereof - Google Patents
Jelly and preparation method thereof Download PDFInfo
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- CN104171779A CN104171779A CN201410403241.0A CN201410403241A CN104171779A CN 104171779 A CN104171779 A CN 104171779A CN 201410403241 A CN201410403241 A CN 201410403241A CN 104171779 A CN104171779 A CN 104171779A
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- jelly
- red date
- parts
- emulsification
- temperature
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 36
- 239000008274 jelly Substances 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000004945 emulsification Methods 0.000 claims abstract description 41
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 239000004519 grease Substances 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 10
- 239000002562 thickening agent Substances 0.000 claims abstract description 10
- 239000013505 freshwater Substances 0.000 claims description 42
- 239000000839 emulsion Substances 0.000 claims description 36
- 230000001954 sterilising effect Effects 0.000 claims description 36
- 238000004659 sterilization and disinfection Methods 0.000 claims description 34
- 239000011265 semifinished product Substances 0.000 claims description 24
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 18
- 238000009413 insulation Methods 0.000 claims description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- 235000008939 whole milk Nutrition 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 239000003240 coconut oil Substances 0.000 claims description 6
- 235000019864 coconut oil Nutrition 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- -1 sucrose ester Chemical class 0.000 claims description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 3
- 229920000223 polyglycerol Polymers 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 230000007935 neutral effect Effects 0.000 description 7
- 238000009835 boiling Methods 0.000 description 6
- 238000013019 agitation Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000010008 shearing Methods 0.000 description 5
- 210000000481 breast Anatomy 0.000 description 4
- 238000009826 distribution Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 229940062353 acid jelly Drugs 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 241001269238 Data Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- PGSADBUBUOPOJS-UHFFFAOYSA-N neutral red Chemical compound Cl.C1=C(C)C(N)=CC2=NC3=CC(N(C)C)=CC=C3N=C21 PGSADBUBUOPOJS-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003860 storage 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses jelly and a preparation method thereof, belonging to the field of food processing. The jelly comprises the following components in parts by weight: 8-11 parts of milk powder, 75-100 parts of process water, 10-20 parts of red dates, 0.1-0.15 part of an emulsifying agent, 6-10 parts of grease, 10-15 parts of white granulated sugar, and 0.3-0.4 part of a thickening agent. A multi-stage emulsification technique is adopted for the preparation method, so that an emulsified material liquid forms a highly homogenous system, and the temperature resistance of the material liquid is increased, and the material liquid can still keep stable after being sterilized at high temperature of 121 DEG C, so that the expiration date of a red date jelly product high in milk content can reach 9 months at normal temperature; meanwhile, much milk powder and grease are added into the jelly prepared by the invention, so that the trophism of the jelly is increased, and the industrial production of the red date jelly high in milk content and fat content is realized.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of jelly and preparation method thereof.
Background technology
Industrialization food divides acid food and neutral food, and it is acid food that pH value is less than 4.5 food, and it is neutral food that pH value is greater than 4.5 food.In neutral food, microorganism easily breeds, often need the long-time sterilizing of high temperature or ultra high temperature short time sterilization, and in jelly production and processing field, existing jelly production technology can only be done acid jelly, and it is below 4.5 that jelly must regulate pH value, after low-temperature atmosphere-pressure sterilization, guarantee microorganism does not breed, and ensures the security of product in shelf life.For the neutral jelly production containing newborn higher, its pH value was greater than for 4.5 (are less than 4.5 and there will be Protein Denaturation), if adopt low-temperature atmosphere-pressure sterilization, be prone to putrid and deteriorated problem, even stored refrigerated, also cannot reach desirable shelf-life requirement, the shelf-life only, in three months, can not meet the requirement of normal temperature accumulating; If employing high temperature sterilization, the problem that while existing the outward appearance causing because of protein denaturation to play wadding problem and high temperature sterilization, packaging rises brokenly.Therefore, existing jelly process technology cannot be applicable to be greater than containing the higher pH value of breast processing and the commercialization production of 4.5 neutral jelly production, has limited the diversity of jelly category.
Summary of the invention
This technology is for the problems referred to above, existing acid jelly production technology is improved, solve neutral jelly normal temperature storage problem, expand existing jelly category, making to realize commercialization containing the high neutral jelly of breast amount produces, the invention provides a kind of neutral red date milk containing jelly and preparation method thereof, concrete scheme is as follows:
A kind of jelly, comprises following parts by weight of component:
Milk powder 8-11 part, fresh water (FW) 75-100 part, red date 10-20 part, emulsifying agent 0.1-0.15 part, grease 6-10 part, white granulated sugar 10-15 part, thickener 0.3-0.4 part;
Described fresh water (FW) hardness is in calcium carbonate≤10mg/L, pH6.0-7.0.
Described milk powder is whole milk powder, and the protein content of whole milk powder is 30%.
Described red date is selected from three grades of red dates, and Unit Weight grain number is 120-160 grain/Kg.
Described emulsifying agent is selected from least one in monoglyceride, polyglycerol ester, sucrose ester.
Described grease is selected from the one in coconut oil, palm oil.
Described thickener is selected from the one in carragheen, locust bean gum, guar gum.
A preparation method for above-mentioned jelly, comprises the following steps:
S1: the red date cleaning up is placed in to temperature 40-50 DEG C, is dried 24h in relative humidity 50-60% environment, be cut into the red date grain of particle diameter 0.3-0.5cm;
S2: milk powder, 60-65 DEG C fresh water (FW) mix in the ratio of 1:8, shears 8-10min with the shear rate emulsification of 2000r/min, forms preliminary emulsion, then adds emulsifying agent, grease, cuts into even emulsion with the emulsification of 2000r/min shear rate;
S3: fresh water (FW), thickener, white granulated sugar are heated to 85 DEG C of mix and blend 10min; Add again emulsion in step S1, be uniformly mixed 30min with the mixing speed of 60r/min, then add sodium bicarbonate that mixed liquor pH is adjusted to 6.5-7.0;
S4: step S3 gained feed liquid is carried out to multistage emulsification, multistage emulsion process is followed successively by 85 DEG C, shear rate 2000r/min condition down cut stirring 10min, degassed 10min under 80 DEG C, vacuum 0.06MPa condition, double-stage homogenization under 65-80 DEG C, pressure 250MPa condition next stage homogeneous and 65-80 DEG C, pressure 50MPa condition;
S5: by filling 70-80 DEG C of the feed liquid insulation after homogeneous, seal into semi-finished product after adding red date grain;
S6: semi-finished product are placed in to sterilization 10-12min under 121 ± 0.2 DEG C of environment of temperature, then semi-finished product temperature is cooled to 25-30 DEG C.
Further, in described step S2, the preferable range that adds sodium bicarbonate to adjust mixed liquor pH is 6.5-6.8.
Further, in described step S3, after multistage emulsification, in feed liquid, oil droplet size scope is 0.20-0.23 μ m.
Further, in described step S6, described sterilization, coolingly in high temperature sterilization still, carry out, semi-finished product are placed in to the high temperature sterilization still sterilization 10-12min of 121 ± 0.2 DEG C of pressure 0.18-0.2MPa, temperature, remain again cooling under pressure 0.18-0.2MPa condition in high temperature sterilization still, semi-finished product temperature is cooled to 25-30 DEG C.
The invention has the beneficial effects as follows: adopt multistage emulsifying technology, make the system of the feed liquid height of formation homogeneous after emulsification, temperature tolerance increases, and still can keep stable through 121 DEG C of high-temperature sterilizations, makes can reach 9 months containing the higher red date jelly production lower shelf-life of normal temperature of breast; Meanwhile, in the jelly that the present invention makes, add more milk powder and grease, increased the trophism of product, realized the suitability for industrialized production of the red date jelly high containing breast amount, fat content is high.
Detailed description of the invention
In order to more fully understand technology contents of the present invention, below in conjunction with specific embodiment, technical scheme of the present invention is further introduced and explanation.
In following examples, described fresh water (FW) hardness is in calcium carbonate≤10mg/L, pH6.0-7.0; Described red date is selected from three grades of red dates, and Unit Weight grain number is 120-160 grain/Kg.
Embodiment 1
The red date cleaning up is placed in to temperature 40-50 DEG C, dry 24h in relative humidity 50-60% environment, the red date grain that is cut into 0.3-0.5cm is for subsequent use; In emulsion tank, 64-88 part fresh water (FW) of 8-11 part milk powder, 60-65 DEG C is mixed in the ratio of 1:8,8-10min is sheared in shear rate emulsification with 2000r/min, form preliminary emulsion, add again 0.1-0.15 part emulsifying agent, 6-10 part grease, cut into even emulsion with the emulsification of 2000r/min shear rate; 6-12 part fresh water (FW), 0.3-0.4 part thickener, 10-15 part white granulated sugar are heated to 85 DEG C of mix and blend 10min in cylinder boiling material, again emulsion pump in emulsion tank is delivered to and boiled material cylinder, be uniformly mixed after 30min with the mixing speed of 60r/min, add sodium bicarbonate that mixed liquor pH is adjusted to 6.5-7.0; The feed liquid that mixes up pH is pumped into 85 DEG C of shearing 10min of shear agitation speed insulation with 2000r/min in emulsification shear pump successively, in vacuum receiver, under vacuum 0.06MPa, be incubated 80 DEG C of degassed 10min, double-stage homogenization under 65-80 DEG C, pressure 250MPa condition next stage homogeneous and 65-80 DEG C, pressure 50MPa condition in high pressure homogenizer, in multistage emulsion process control feed liquid, oil droplet size scope is 0.20-0.23 μ m; 70-80 DEG C of feed liquid after homogeneous insulation be filling, seal into semi-finished product after adding 10-20 part red date grain; Semi-finished product are placed in to sterilization 10-12min under 121 ± 0.2 DEG C of environment of temperature, then semi-finished product temperature is cooled to 25-30 DEG C.
Embodiment 2
The red date cleaning up is placed in to temperature 40-50 DEG C, dry 24h in relative humidity 50-60% environment, the red date grain that is cut into 0.3-0.5cm is for subsequent use; In emulsion tank, 64-88 part fresh water (FW) of 8-11 part whole milk powder, 60-65 DEG C is mixed in the ratio of 1:8,8-10min is sheared in shear rate emulsification with 2000r/min, form preliminary emulsion, add again 0.1-0.15 part emulsifying agent, 6-10 part grease, cut into even emulsion with the emulsification of 2000r/min shear rate; 6-12 part fresh water (FW), 0.3-0.4 part thickener, 10-15 part white granulated sugar are heated to 85 DEG C of mix and blend 10min in cylinder boiling material, again emulsion pump in emulsion tank is delivered to and boiled material cylinder, be uniformly mixed after 30min with the mixing speed of 60r/min, add sodium bicarbonate that mixed liquor pH is adjusted to 6.5-6.8; The feed liquid that mixes up pH is pumped into 85 DEG C of shearing 10min of shear agitation speed insulation with 2000r/min in emulsification shear pump successively, in vacuum receiver, under vacuum 0.06MPa, be incubated 80 DEG C of degassed 10min, double-stage homogenization under 65-80 DEG C, pressure 250MPa condition next stage homogeneous and 65-80 DEG C, pressure 50MPa condition in high pressure homogenizer, in multistage emulsion process control feed liquid, oil droplet size scope is 0.20-0.23 μ m; 70-80 DEG C of feed liquid after homogeneous insulation be filling, seal into semi-finished product after adding 10-20 part red date grain; Semi-finished product are placed in to the high temperature sterilization still sterilization 10-12min of 121 ± 0.2 DEG C of pressure 0.18-0.2MPa, temperature, then remain cooling under pressure 0.18-0.2MPa condition in high temperature sterilization still, semi-finished product temperature is cooled to 25-30 DEG C.
The protein content of described whole milk powder is 30%; Emulsifying agent is selected from least one in monoglyceride, polyglycerol ester, sucrose ester; Grease is selected from the one in coconut oil, palm oil; Thickener is selected from the one in carragheen, locust bean gum, guar gum.
Embodiment 3
The red date cleaning up is placed in to temperature 40-50 DEG C, dry 24h in relative humidity 50-60% environment, the red date grain that is cut into 0.3-0.5cm is for subsequent use; In emulsion tank, 64 parts of fresh water (FW)s of 8 portions of whole milk powders, 60-65 DEG C are mixed, 8min is sheared in shear rate emulsification with 2000r/min, form preliminary emulsion, then add 0.15 part of monoglyceride, 6 portions of coconut oil, cut into even emulsion with the emulsification of 2000r/min shear rate; 6 parts of fresh water (FW)s, 0.3 part of guar gum, 10 portions of white granulated sugars are heated to 85 DEG C of mix and blend 10min in cylinder boiling material, again emulsion pump in emulsion tank is delivered to and boiled material cylinder, be uniformly mixed after 30min with the mixing speed of 60r/min, add sodium bicarbonate that mixed liquor pH is adjusted to 6.5; The feed liquid that mixes up pH is pumped into 85 DEG C of shearing 10min of shear agitation speed insulation with 2000r/min in emulsification shear pump successively, in vacuum receiver, under vacuum 0.06MPa, be incubated 80 DEG C of degassed 10min, double-stage homogenization under 65 DEG C, pressure 250MPa condition next stage homogeneous and 65 DEG C, pressure 50MPa condition in high pressure homogenizer, after multistage emulsification, in feed liquid, oil droplet size scope is 0.20-0.23 μ m; 70-80 DEG C of feed liquid after homogeneous insulation be filling, seal into semi-finished product after adding 15 parts of red date grains; Semi-finished product are placed in to the high temperature sterilization still sterilization 10min of 121 DEG C of pressure 0.18MPa, temperature, then maintain in high temperature sterilization still and be cooled to 25 DEG C under pressure 0.18MPa condition.
Embodiment 4
The red date cleaning up is placed in to temperature 40-50 DEG C, dry 24h in relative humidity 50-60% environment, the red date grain that is cut into 0.3-0.5cm is for subsequent use; In emulsion tank, 88 parts of fresh water (FW)s of 11 portions of whole milk powders, 60-65 DEG C are mixed, 10min is sheared in shear rate emulsification with 2000r/min, form preliminary emulsion, then add 0.15 part of monoglyceride, 10 portions of coconut oil, cut into even emulsion with the emulsification of 2000r/min shear rate; 12 parts of fresh water (FW)s, 0.4 part of carragheen, 15 portions of white granulated sugars are heated to 85 DEG C of mix and blend 10min in cylinder boiling material, again emulsion pump in emulsion tank is delivered to and boiled material cylinder, be uniformly mixed after 30min with the mixing speed of 60r/min, add sodium bicarbonate that mixed liquor pH is adjusted to 6.8; The feed liquid that mixes up pH is pumped into 85 DEG C of shearing 10min of shear agitation speed insulation with 2000r/min in emulsification shear pump successively, in vacuum receiver, under vacuum 0.06MPa, be incubated 80 DEG C of degassed 10min, double-stage homogenization under 80 DEG C, pressure 250MPa condition next stage homogeneous and 80 DEG C, pressure 50MPa condition in high pressure homogenizer, after multistage emulsification, in feed liquid, oil droplet size scope is 0.20-0.23 μ m; 70-80 DEG C of feed liquid after homogeneous insulation be filling, seal into semi-finished product after adding 15 parts of red date grains; Semi-finished product are placed in to the high temperature sterilization still sterilization 12min of 121 DEG C of pressure 0.2MPa, temperature, then maintain in high temperature sterilization still and be cooled to 30 DEG C under pressure 0.2MPa condition.
Embodiment 5
The red date cleaning up is placed in to temperature 40-50 DEG C, dry 24h in relative humidity 50-60% environment, the red date grain that is cut into 0.3-0.5cm is for subsequent use; In emulsion tank, 80 parts of fresh water (FW)s of 10 portions of whole milk powders, 60-65 DEG C are mixed, 10min is sheared in shear rate emulsification with 2000r/min, form preliminary emulsion, then add 0.12 part of glyceride, 8 parts of palm oils, cut into even emulsion with the emulsification of 2000r/min shear rate; 10 parts of fresh water (FW)s, 0.35 part of locust bean gum, 12 portions of white granulated sugars are heated to 85 DEG C of mix and blend 10min in cylinder boiling material, again emulsion pump in emulsion tank is delivered to and boiled material cylinder, be uniformly mixed after 30min with the mixing speed of 60r/min, add sodium bicarbonate that mixed liquor pH is adjusted to 6.5; The feed liquid that mixes up pH is pumped into 85 DEG C of shearing 10min of shear agitation speed insulation with 2000r/min in emulsification shear pump successively, in vacuum receiver, under vacuum 0.06MPa, be incubated 80 DEG C of degassed 10min, double-stage homogenization under 70 DEG C, pressure 250MPa condition next stage homogeneous and 70 DEG C, pressure 50MPa condition in high pressure homogenizer, after multistage emulsification, in feed liquid, oil droplet size scope is 0.20-0.23 μ m; 75 DEG C of feed liquid after homogeneous insulations are filling, seal into semi-finished product after adding 15 parts of red date grains; Semi-finished product are placed in to the high temperature sterilization still sterilization 10min of 121 DEG C of pressure 0.2MPa, temperature, then maintain in high temperature sterilization still and be cooled to 25 DEG C under pressure 0.2MPa condition.
Embodiment 6
The red date cleaning up is placed in to temperature 40-50 DEG C, dry 24h in relative humidity 50-60% environment, the red date grain that is cut into 0.3-0.5cm is for subsequent use; In emulsion tank, 80 parts of fresh water (FW)s of 10 portions of whole milk powders, 60-65 DEG C are mixed, 10min is sheared in shear rate emulsification with 2000r/min, form preliminary emulsion, then add 0.12 part of sucrose ester, 8 portions of coconut oil, cut into even emulsion with the emulsification of 2000r/min shear rate; 10 parts of fresh water (FW)s, 0.35 part of guar gum, 12 portions of white granulated sugars are heated to 85 DEG C of mix and blend 10min in cylinder boiling material, again emulsion pump in emulsion tank is delivered to and boiled material cylinder, be uniformly mixed after 30min with the mixing speed of 60r/min, add sodium bicarbonate that mixed liquor pH is adjusted to 6.5; The multistage emulsification scheme mixing up in the feed liquid according to the form below of pH is carried out to emulsification, adopt laser particle distribution instrument to measure after multistage emulsification oil droplet size scope in feed liquid; 75 DEG C of feed liquid after emulsification insulations are filling, seal into semi-finished product after adding 15 parts of red date grains; Semi-finished product are placed in to the high temperature sterilization still sterilization 10min of 121 DEG C of pressure 0.2MPa, temperature, maintain again in high temperature sterilization still and be cooled to 25 DEG C under pressure 0.2MPa condition, observing jelly has had or not and has wadded a quilt with cotton and the encapsulation phenomenon that rises brokenly, and the product of gained is placed under 25 DEG C of environment of normal temperature, the statistics shelf-life, multistage emulsification condition and result are as shown in table 1:
Table 1
More than the result of test shows:
Adopt emulsification cutter to carry out preliminary emulsification, more degassed by degasser, to carry out after two-stage homogeneous, feed liquid can obtain the particle diameter of more concentrated distribution, prevents from assembling and forming large particle between oil droplet, affects product appearance, thus the shelf-life of improving product.In table, scheme 3 record test datas show, this scheme particle diameter is distributed in 0.20-0.23 micron, and its particle diameter distribution height is concentrated, and particle diameter is less, and after sterilizing, state is the most stable, and the shelf-life is the longest.
The above only further illustrates technology contents of the present invention with embodiment, so that reader is easier to understand, but does not represent that embodiments of the present invention only limit to this, and any technology of doing according to the present invention is extended or recreation, is all subject to protection of the present invention.
Claims (10)
1. a jelly, is characterized in that, comprises following parts by weight of component:
Milk powder 8-11 part, fresh water (FW) 75-100 part, red date 10-20 part, emulsifying agent 0.1-0.15 part, grease 6-10 part, white granulated sugar 10-15 part, thickener 0.3-0.4 part;
Described fresh water (FW) hardness is in calcium carbonate≤10mg/L, pH6.0-7.0.
2. jelly according to claim 1, is characterized in that: described milk powder is that protein content is 30% whole milk powder.
3. jelly according to claim 1, is characterized in that: described red date is selected from three grades of red dates, and Unit Weight grain number is 120-160 grain/Kg.
4. jelly according to claim 1, is characterized in that: described emulsifying agent is selected from least one in monoglyceride, polyglycerol ester, sucrose ester.
5. jelly according to claim 1, is characterized in that: described grease is selected from the one in coconut oil, palm oil.
6. jelly according to claim 1, is characterized in that: described thickener is selected from the one in carragheen, locust bean gum, guar gum.
7. a preparation method for jelly as claimed in claim 1, is characterized in that, comprises the following steps:
S1: the red date cleaning up is placed in to temperature 40-50 DEG C, is dried 24h in relative humidity 50-60% environment, be cut into the red date grain of particle diameter 0.3-0.5cm;
S2: milk powder, 60-65 DEG C fresh water (FW) mix in the ratio of 1:8, shears 8-10min with the shear rate emulsification of 2000r/min, forms preliminary emulsion, then adds emulsifying agent, grease, cuts into even emulsion with the emulsification of 2000r/min shear rate;
S3: fresh water (FW), thickener, white granulated sugar are heated to 85 DEG C of mix and blend 10min; Add again emulsion in step S1, be uniformly mixed 30min with the mixing speed of 60r/min, then add sodium bicarbonate that mixed liquor pH is adjusted to 6.5-7.0;
S4: step S3 gained feed liquid is carried out to multistage emulsification, multistage emulsion process is followed successively by 85 DEG C, shear rate 2000r/min condition down cut stirring 10min, degassed 10min under 80 DEG C, vacuum 0.06MPa condition, double-stage homogenization under 65-80 DEG C, pressure 250MPa condition next stage homogeneous and 65-80 DEG C, pressure 50MPa condition;
S5: by filling 70-80 DEG C of the feed liquid insulation after homogeneous, be packaged into semi-finished product after adding red date grain;
S6: semi-finished product are placed in to sterilization 10-12min under 121 ± 0.2 DEG C of environment of temperature, then semi-finished product temperature is cooled to 25-30 DEG C.
8. the preparation method of jelly according to claim 7, is characterized in that: in described step S2, the preferable range that adds sodium bicarbonate to adjust mixed liquor pH is 6.5-6.8.
9. the preparation method of jelly according to claim 7, is characterized in that: in described step S3, after multistage emulsification, in feed liquid, oil droplet size scope is 0.20-0.23 μ m.
10. the preparation method of jelly according to claim 7, it is characterized in that: in described step S6, described sterilization, coolingly in high temperature sterilization still, carry out, semi-finished product are placed in to the high temperature sterilization still sterilization 10-12min of 121 ± 0.2 DEG C of pressure 0.18-0.2MPa, temperature, remain again cooling under pressure 0.18-0.2MPa condition in high temperature sterilization still, semi-finished product temperature is cooled to 25-30 DEG C.
Priority Applications (1)
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146238A (en) * | 2015-08-03 | 2015-12-16 | 广东省食品工业研究所 | Jelly capable of improving memory and preparation method of jelly |
| CN105231137A (en) * | 2015-10-10 | 2016-01-13 | 南京来一口食品有限公司 | Egg or chocolate pudding jelly and producing method thereof |
| CN105557869A (en) * | 2015-12-08 | 2016-05-11 | 广州合诚实业有限公司 | Baking resistant jelly slurry liquid and preparation method and application thereof |
| CN105851993A (en) * | 2016-03-28 | 2016-08-17 | 沈根林 | Production method of mint and candied date jelly |
| CN108523097A (en) * | 2018-05-08 | 2018-09-14 | 福建亲亲股份有限公司 | A kind of oil emulsion, acid jelly and preparation method thereof |
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| CN1238138A (en) * | 1999-04-30 | 1999-12-15 | 赵国献 | Pudding flour |
| CN101491280A (en) * | 2008-01-24 | 2009-07-29 | 内蒙古伊利实业集团股份有限公司 | Milk pudding and preparation method thereof |
| CN103719650A (en) * | 2013-12-28 | 2014-04-16 | 蜡笔小新（福建）食品工业有限公司 | Double-layered mousse sprinkled jelly and producing method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1238138A (en) * | 1999-04-30 | 1999-12-15 | 赵国献 | Pudding flour |
| CN101491280A (en) * | 2008-01-24 | 2009-07-29 | 内蒙古伊利实业集团股份有限公司 | Milk pudding and preparation method thereof |
| CN103719650A (en) * | 2013-12-28 | 2014-04-16 | 蜡笔小新（福建）食品工业有限公司 | Double-layered mousse sprinkled jelly and producing method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146238A (en) * | 2015-08-03 | 2015-12-16 | 广东省食品工业研究所 | Jelly capable of improving memory and preparation method of jelly |
| CN105146238B (en) * | 2015-08-03 | 2019-01-01 | 广东省食品工业研究所有限公司 | A kind of jelly and preparation method thereof with improvement memory |
| CN105231137A (en) * | 2015-10-10 | 2016-01-13 | 南京来一口食品有限公司 | Egg or chocolate pudding jelly and producing method thereof |
| CN105557869A (en) * | 2015-12-08 | 2016-05-11 | 广州合诚实业有限公司 | Baking resistant jelly slurry liquid and preparation method and application thereof |
| 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 |
| CN105851993A (en) * | 2016-03-28 | 2016-08-17 | 沈根林 | Production method of mint and candied date jelly |
| CN108523097A (en) * | 2018-05-08 | 2018-09-14 | 福建亲亲股份有限公司 | A kind of oil emulsion, acid jelly and preparation method thereof |
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|---|---|
| CN104171779B (en) | 2016-06-08 |
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