CN106418380A - Cherry jam for frozen drinks and preparation method of cherry jam - Google Patents
Cherry jam for frozen drinks and preparation method of cherry jam Download PDFInfo
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- CN106418380A CN106418380A CN201610724177.5A CN201610724177A CN106418380A CN 106418380 A CN106418380 A CN 106418380A CN 201610724177 A CN201610724177 A CN 201610724177A CN 106418380 A CN106418380 A CN 106418380A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
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Abstract
The invention discloses a cherry jam for frozen drinks and a preparation method for the cherry jam. The cherry jam for the frozen drinks is prepared from, 5-15 parts by weight of cherry pulp, 30-45 parts by weight of carbohydrate and sugar alcohol, 5-15 parts by weight of maltodextrin, 2.5-7.5 parts by weight of bean paste, 0.2-0.6 part by weight of thickening agent; 0.01-0.1 part by weight of essence and pigment, 0 0.3-0.7 parts by weight of acidity modifier, 0.01-0.05 parts by weight of salt and 20-40 parts by weight of water. The cherry jam has exquisite taste, vivid color and a natural soft cherry aroma under the condition of low temperature.
Description
Technical field
The present invention relates to field of food.In particular it relates to the cherry jam for frozen and its preparation side
Method.
Background technology
Used in frozen, jam is more special, that is, need to keep the mouthfeel of jam under the conditions of cryogenic freezing,
Possess certain guarantor's type and thawing resistance, the use of cherry pulp, due to the restriction of adding technology, often occurs color and luster and local flavor
Abnormal problem.
Therefore, the cherry jam and preparation method thereof currently used for frozen still has much room for improvement.
Content of the invention
It is contemplated that at least solving one of technical problem in correlation technique to a certain extent.For this reason, the present invention
One purpose is to propose cherry jam for frozen and preparation method thereof, and this cherry jam has taste and color certainly
So, the advantages of husky tender fragrance of mouthfeel is naturally soft.
According to an aspect of the present invention, the present invention proposes a kind of cherry jam for frozen, including：
The cherry pulp of 5-15 weight portion；
The carbohydrate of 30-45 weight portion and sugar alcohol；
The maltodextrin of 5-15 weight portion；
2.5-7.5 the sweetened bean paste of weight portion；
The thickener of 0.2-0.6 weight portion；
The essence of 0.01-0.1 weight portion and pigment；
The acidity regulator of 0.1-0.3 weight portion；
The salt of 0.01-0.05 weight portion；And
The water of 20-40 weight portion.
Thus, mouthfeel is husky continuous fine and smooth under cryogenic for cherry jam according to embodiments of the present invention, and color and luster is true to nature,
There is the soft cherry fragrance of nature simultaneously.
In addition, the cherry jam for frozen according to the above embodiment of the present invention can also have as follows add
Technical characteristic：
In some embodiments of the invention, described cherry pulp is with cherry jam, cherry thickened pulp or concentrated cherry juice
Form provide.
In some embodiments of the invention, described carbohydrate is selected from white granulated sugar, glucose, syrup and maltose at least
A kind of.
In some embodiments of the invention, described syrup is at least one in malt syrup and HFCS.
In some embodiments of the invention, described thickener be locust bean gum, in xanthans and sodium alginate at least
A kind of.
In some embodiments of the invention, described acidity regulator is at least one in malic acid and citric acid.
According to the second aspect of the invention, the invention allows for a kind of preparation method of foregoing cherry jam,
Including：
(1) described thickener, carbohydrate, sweetened bean paste, maltodextrin and part water are carried out mixed processing；
(2) mixture that step (1) obtains is carried out sterilization processing successively and precooling is processed；
(3) add cherry pulp in the mixture after step (2) process；And
(4) salt, acidity regulator, essence and pigment and another part are added in the mixture obtaining to step (3)
Water simultaneously mixes, to obtain described cherry jam.
Thus, the cherry jam being prepared by said method can farthest preserve cherry pulp local flavor and
Color and luster, mouthfeel is husky continuous fine and smooth under cryogenic for the cherry jam preparing, and color and luster is true to nature, has nature soft simultaneously
Cherry fragrance.
In addition, preparation method according to the above embodiment of the present invention can also have the technical characteristic adding as follows：
In some embodiments of the invention, step (1) further includes：
(1-1) at the first temperature, described thickener and described syrup are carried out the first mixed processing, obtain the first mixing
Thing；
(1-2) at the second temperature, add described sweetened bean paste to carry out the second mixing in described first mixture, obtain second
Mixture；And
(1-3) at a temperature of the 3rd, described white granulated sugar and described maltodextrin is added to go forward side by side in described second mixture
Row the 3rd mixes, and obtains the 3rd mixture.
In some embodiments of the invention, described first temperature is 20～30 degrees Celsius；Described second temperature be 30～
40 degrees Celsius；Described 3rd temperature is 50～60 degrees Celsius.
In some embodiments of the invention, described sterilization processing is to kill in the bus that setting temperature is 85～89 degrees Celsius
Bacterium machine inside holding completes for 40～50 seconds.
In some embodiments of the invention, described cooling treatment is to not by the mixture after described sterilization processing
More than 20 degrees Celsius.
Specific embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary it is intended to be used for explaining this
Invention, and be not considered as limiting the invention.
According to an aspect of the present invention, the present invention proposes a kind of cherry jam for frozen.According to this
The cherry pulp of bright specific embodiment includes：The cherry pulp of 5-15 weight portion；The carbohydrate of 30-45 weight portion and sugar alcohol；5-
The maltodextrin of 15 weight portions；2.5-7.5 the sweetened bean paste of weight portion；The thickener of 0.2-0.6 weight portion；0.01-0.1 weight portion
Essence and pigment；The acidity regulator of 0.1-0.3 weight portion；The salt of 0.01-0.05 weight portion；And 20-40 weight portion
Water.Specifically, the interpolation of cherry pulp can lift sense in kind, makes fragrance and color and luster more naturally soft.Sugar alcohol and carbohydrate
Interpolation can be effectively reduced the freezing point of cherry jam so as to remain in that primary characteristic under cryogenic.The adding of thickener
Plus ensure that the stronger stability of cherry jam, and glucide is made to be not in the phenomenon separating out crystallization.The addition of sweetened bean paste
Give cherry jam preferably husky glutinous exquisiteness mouthfeel.Cherry can be effectively modified in the interpolation of acidity regulator, essence and pigment
Jam, presents fragrance and the color and luster of cherry itself.Inventor obtains the optimum addition of each material through many experiments optimization,
Cherry jam can be made, and mouthfeel is husky continuous fine and smooth under cryogenic, and has cherry fragrance, and stability is strong.
Adopt natural cherry pulp according in the cherry jam of the specific embodiment of the invention, material object can be obviously improved
Sense, makes fragrance and color and luster more naturally soft.According to the specific example of the present invention, cherry pulp is with cherry jam, cherry thickened pulp
Or the form of concentrated cherry juice provides.Natural fragrance, local flavor and the color and luster of cherry thus can be kept.Tool according to the present invention
Body embodiment, according to cherry thickened pulp, the cherry thickened pulp that this cherry thickened pulp can be 6 times for cycles of concentration；According to
Concentrated cherry juice, the concentrated cherry juice that this concentrated cherry juice can be 6 times for cycles of concentration.And then can it is aqueous with effective control
Amount, to ensure the solid form of cherry jam finished product, and is not in obvious ice crystal after guarantee freezing.Thus can be further
Improve sense in kind and the mouthfeel of cherry jam.
According to a particular embodiment of the invention, the interpolation of sugar alcohol and carbohydrate can be effectively reduced the freezing point of cherry jam,
It is made to remain in that primary characteristic under cryogenic.According to the specific example of the present invention, carbohydrate can be selected from white granulated sugar, Portugal
At least one of grape sugar, syrup and maltose.Syrup is at least one in malt syrup and HFCS.
Carbohydrate in cherry jam according to the above embodiment of the present invention preferably employs syrup, the preferred malt syrup of syrup and
Two kinds of HFCS.The freezing point that thus selects to add malt syrup and HFCS can be effectively reduced cherry jam so as to
Remain in that primary characteristic under cryogenic, for example, there is original mouthfeel, form and fragrance.
According to a particular embodiment of the invention, thickener is at least one in locust bean gum, xanthans and sodium alginate.
Thereby ensure that the stronger stability of cherry jam, and make glucide be not in the phenomenon separating out crystallization.
According to a particular embodiment of the invention, cherry can be effectively modified in the interpolation of acidity regulator, essence and pigment
Jam, presents fragrance and the color and luster of cherry itself.According to a particular embodiment of the invention, acidity regulator can be apple
At least one in acid and citric acid.Thus can effectively the taste of cherry jam be modified.
According to a particular embodiment of the invention, the sweetened bean paste containing 2.5-7.5 weight portion in cherry jam.Contained by adding this
The sweetened bean paste of amount, so that cherry jam material object fiber sense is strong, can also impart to the preferably husky glutinous exquisiteness mouthfeel of cherry jam simultaneously.
Inventor obtains the optimum addition of above-mentioned each material through many experiments optimization, can make cherry jam in low temperature
Under the conditions of mouthfeel husky continuous fine and smooth, and there is cherry fragrance, and stability be strong.
According to the second aspect of the invention, the invention allows for a kind of preparation method of foregoing cherry jam.
According to a particular embodiment of the invention, the method includes：
(1) described thickener, carbohydrate, sweetened bean paste, maltodextrin and part water are carried out mixed processing；
(2) mixture that step (1) obtains is carried out sterilization processing successively and precooling is processed；
(3) add cherry pulp in the mixture after step (2) process；And
(4) salt, acidity regulator, essence and pigment and another part are added in the mixture obtaining to step (3)
Water simultaneously mixes, to obtain described cherry jam.
The above embodiment of the present invention prepare the method for cherry jam first by thickener, carbohydrate, sweetened bean paste, maltodextrin etc.
Several big Main Ingredients and Appearances are mixed, and carry out sterilization processing and precooling process, add cherry pulp afterwards, are eventually adding few
Permitted salt, acidity regulator, essence and pigment to be adjusted.The method is by cherry pulp to the low-temperature mixed thing after cooling treatment
Middle addition, adds simultaneously afterwards, and then cherry pulp is not affected by high temperature sterilization, thus at utmost preserving cherry pulp
Local flavor and color and luster.
According to a particular embodiment of the invention, in said method, the consumption of each component is the cherry pulp of 5-15 weight portion；
The carbohydrate of 30-45 weight portion and sugar alcohol；The maltodextrin of 5-15 weight portion；2.5-7.5 the sweetened bean paste of weight portion；0.2-0.6 weight
The thickener of part；The essence of 0.01-0.1 weight portion and pigment；The acidity regulator of 0.1-0.3 weight portion；0.01-0.05 weight
The salt of part；And the water of 20-40 weight portion.
Therefore, according to above-mentioned cherry jam formula, and the cherry jam being prepared using said method being capable of maximum journey
Degree ground preserves local flavor and the color and luster of cherry pulp, and mouthfeel is husky continuous fine and smooth under cryogenic for the cherry jam preparing, and
Color and luster is true to nature, has the soft cherry fragrance of nature simultaneously.
According to a particular embodiment of the invention, step (1) further includes：
(1-1) at the first temperature, described thickener and described syrup are carried out the first mixed processing, obtain the first mixing
Thing；
(1-2) at the second temperature, add described sweetened bean paste to carry out the second mixing in described first mixture, obtain second
Mixture；And
(1-3) at a temperature of the 3rd, described white granulated sugar and described maltodextrin is added to go forward side by side in described second mixture
Row the 3rd mixes, and obtains the 3rd mixture.
Thus, step by step thickener, carbohydrate, sweetened bean paste, maltodextrin are mixed, mixed effect can be improved further.
According to a particular embodiment of the invention, the first temperature is 20～30 degrees Celsius.At this temperature by thickener and sugar
Slurry carries out the first mixed processing, so that thickener can be sufficiently mixed uniformly with liquid sugar sirup, and is unlikely to lump.
According to a particular embodiment of the invention, second temperature is 30～40 degrees Celsius.Mixed to described first at this temperature
Add described sweetened bean paste to carry out the second mixing in compound, pasty material can be made to be easily dispersed dissolving.
According to a particular embodiment of the invention, the 3rd temperature is 50～60 degrees Celsius.At this temperature to the second mixture
Middle addition white granulated sugar and maltodextrin carry out the 3rd mixing, can make granular material flash-dispersal solution, thickener progressively produces
Raw aquation.
According to a particular embodiment of the invention, further, to containing thickener, carbohydrate, sweetened bean paste, maltodextrin the 3rd
Mixture carries out sterilization processing and precooling is processed.
According to a particular embodiment of the invention, the bus sterilization machine that sterilization processing is is 85～89 degrees Celsius in setting temperature
Inside holding completes for 40～50 seconds.Inventor obtains optimum sterilization conditions through many experiments screening.Sterilization processing can be effective
Kill harmful bacteria, thus extending the shelf-life of cherry jam, and nutritive loss is less.
According to a particular embodiment of the invention, cooling treatment is to take the photograph the mixture after sterilization processing to no more than 20
Family name's degree.Thus, in advance the 3rd mixture is carried out after cooling treatment, add cherry pulp, pulp thus can be allowed not to be subject to height
Temperature impact, at utmost preserves local flavor and the color and luster of cherry pulp.
According to a particular embodiment of the invention, in the mixture that final step (3) obtains add salt, acidity regulator,
Essence and pigment are adjusted to cherry jam, finally give cherry jam product.
According to a particular embodiment of the invention, the method for cherry jam prepared of the above embodiment of the present invention specifically can be by
Carry out according to the following step：
Raw material standard → weigh → feed intake 1 (liquid+thickener) → 2 (pasty materials) that feed intake → 3 (powderies) that feed intake →
High speed batch mixing → constant volume (reserving cherry pulp addition) → filtration (40 mesh duplexs filter) → sterilized (85～89 DEG C, 45 seconds)
→ cooling (≤20 DEG C) → 4 (the cherry pulps) that feed intake → 5 (salt, acidity regulator, essence and the pigments) that feed intake → mixing (stirring
20-30 minute) → stand-by
Specifically：
Feed intake 1：Temperature≤30 DEG C, by locust bean gum, xanthans, sodium alginate together with malt syrup or HFCS
Mix, put in high speed mixer, plus part drinking water mixes；
Feed intake 2：Temperature≤45 DEG C, shown sweetened bean paste puts in high speed mixer, plus part drinking water mixes；
Feed intake 3：Temperature≤60 DEG C, shown white granulated sugar, maltodextrin etc. put in high speed mixer, mix；
Constant volume：Reserve the weight of cherry pulp addition after cooling；
Sterilized：After constant volume, mixed material passes through pasteurization machine, 87 ± 2 DEG C of temperature, temperature retention time 45 ± 5s；
Cooling：After sterilization, mixed material slow transits through plate type heat exchanger cooling, to temperature≤20 DEG C；
Feed intake 4：Ready cherry pulp adds the mixed material after cooling；
Feed intake 5：, with adding after a small amount of more than 90 DEG C dissolved in boiled water, acidity regulator is directly added into for salt, essence and pigment,
Ensure after addition at least to stir 20-30min, to stirring.
Inventor has surprisingly found that, prepares cherry jam by said method, and obtained cherry jam is effectively kept
The fragrance of cherry pulp and color and luster, overall natural stability.
Material addition step in the method preparing cherry jam of the above embodiment of the present invention is with conventional charging technology not
With charging technology is refined as 5 steps by the present invention, and mix-order is controlled with temperature, and feed intake 1 temperature≤30 DEG C, makes increasing
Thick dose can be sufficiently mixed uniformly with liquid sugar sirup, and is unlikely to lump；Feed intake 2 temperature≤45 DEG C, so that pasty material is easy to point
Dissipate dissolving；Feed intake 3 temperature≤60 DEG C, makes granular material flash-dispersal solution, and thickener progressively produces aquation；Feed intake 4 temperature
≤ 20 DEG C of degree, low temperature adds, and allows pulp to be not affected by high temperatures, and at utmost preserves local flavor and the color and luster of cherry pulp；Feed intake 5 temperature
≤ 20 DEG C of degree, is eventually adding, and using micro acidity regulator, essence and pigment, the jam of institute is cooked and finally revises.
The cherry jam formula being provided according to the above embodiment of the present invention, and by above-mentioned production technology, you can obtain
A kind of naturally soft color and luster of fragrance Low-temperature antifreeze cherry jam true to nature.
It will be appreciated to those of skill in the art that above for the feature described by the cherry jam for frozen
It is equally applicable to the preparation method of this cherry jam for frozen with advantage, will not be described here.
To sum up, according to embodiments of the invention, above-mentioned sweet potato paste for frozen and preparation method thereof has following
One of additional technical feature：
1st, the preparation of existing such jam, due to cherry pulp flavor variations and Cost Problems, is not generally done and is added, but
Substituted with other pulps, the cherry jam of the embodiment of the present invention with the addition of true cherry pulp, and is effectively guaranteed
Its local flavor naturally true to nature.
2nd, add sweetened bean paste in the dispensing of the cherry jam of the embodiment of the present invention, be different from traditional jams and make so that making
Strong for the cherry jam material object fiber sense going out, and possess particularly husky silk floss mouthfeel.
3rd, the preparation method of the embodiment of the present invention is distinguished existing preparation method and is, the present invention passes through the excellent of mix-order
Change, will feed intake and be divided into realizing at 5, and strictly control temperature when feeding intake so that thickener hydration fully, be uniformly dispersed it is ensured that
Prepare stability and the mouthfeel of jam；The natural flavor color and luster enabling cherry pulp is to greatest extent in the cherry preparing
Embody in peach jam.
Embodiment 1
Low-temperature antifreeze cherry jam (1000kg)
Malt syrup：200kg；White granulated sugar：100kg；Maltodextrin：100kg；HFCS (F42)：60kg；Sweetened bean paste：
50kg；Concentrated cherry starches (6 times)：50kg；Locust bean gum：1.0kg；Xanthans：2.2kg；Sodium alginate：0.3kg；Salt：
0.2kg；Malic acid：0.5kg；Citric acid：1.0kg；Cherry essence：0.8kg；Caramel colorant (ammonium sulfite)：0.5kg；Lure
Puzzled haematochrome：40g；Carmine pigment：15g；Remaining is drinking water
Production technology：
Technique：1 (liquid+thickener) → 2 (pasty materials) that feed intake → feed intake 3 (powder for raw material standard → weigh → feed intake
Shape) → high speed batch mixing → constant volume (reserving pulp addition) → filtration (40 mesh duplexs filter) → sterilized (87 DEG C, 45 seconds) →
(stirring 20-30 divides for cooling (≤20 DEG C) → 4 (the cherry pulps) that feed intake → 5 (acidity regulator, essence and the pigments) that feed intake → mixing
Clock) → stand-by
In this embodiment, specifically prepare the cherry jam for frozen according to the following step：
Feed intake 1：Temperature≤30 DEG C, shown thickener locust bean gum, xanthans, sodium alginate and malt syrup are mixed together
Uniformly, put in high speed mixer, plus part drinking water mixes；
Feed intake 2：Temperature≤45 DEG C, shown sweetened bean paste puts in high speed mixer, plus part drinking water mixes；
Feed intake 3：Temperature≤60 DEG C, shown white granulated sugar, maltodextrin etc. put in high speed mixer, mix；
Constant volume：Reserve the weight of cherry pulp addition after cooling；
Sterilized：After constant volume, mixed material passes through pasteurization machine, 87 ± 2 DEG C of temperature, temperature retention time 45 ± 5s；
Cooling：After sterilization, mixed material slow transits through plate type heat exchanger cooling, to temperature≤20 DEG C；
Feed intake 4：Ready cherry pulp adds the mixed material after cooling；
Feed intake 5：, with adding after a small amount of more than 90 DEG C dissolved in boiled water, acidity regulator is directly added into for salt, essence and pigment,
Ensure after addition at least to stir 20-30min, to stirring.
Had surprisingly found that by repeatedly testing us, by process optimization, obtained cherry jam is effectively kept
The fragrance of cherry pulp and color and luster, overall natural stability.
The cherry jam formula being provided according to the present embodiment, by above-mentioned production technology, you can obtain a kind of fragrance certainly
So soft color and luster Low-temperature antifreeze cherry jam true to nature.
Embodiment 2
Low-temperature antifreeze cherry jam (1000kg)
Malt syrup：200kg；White granulated sugar：100kg；Maltodextrin：100kg；HFCS (F42)：30kg；Glucose
Powder：50kg；Sweetened bean paste：50kg；Concentrated cherry juice (4 times)：100kg；Locust bean gum：1.0kg；Xanthans：2.2kg；Sodium alginate：
0.3kg；Salt：0.2kg；Malic acid：0.5kg；Citric acid：1.0kg；Cherry essence：0.8kg；Caramel colorant (ammonium sulfite
Method)：0.4kg；Allured red pigment：32g；Carmine pigment：12g；Remaining is drinking water
Preparation method is with embodiment 1
The cherry jam formula being provided according to the present embodiment, by above-mentioned production technology, you can obtain a kind of fragrance certainly
So soft color and luster Low-temperature antifreeze cherry jam true to nature.
Embodiment 3
Low-temperature antifreeze cherry jam (1000kg)
Malt syrup：200kg；White granulated sugar：100kg；Maltodextrin：100kg；Maltitol：50kg；HFCS
(F42)：30kg；Powdered glucose：30kg；Sweetened bean paste：50kg；Cherry jam：150kg；Locust bean gum：0.5kg；Xanthans：1.2kg；
Sodium alginate：0.3kg；Salt：0.2kg；Malic acid：0.5kg；Citric acid：1.0kg；Cherry essence：0.8kg；Caramel colorant
(ammonium sulfite)：0.4kg；Allured red pigment：32g；Carmine pigment：12g；Remaining is drinking water
Preparation method is with embodiment 1
The cherry jam formula being provided according to the present embodiment, by above-mentioned production technology, you can obtain a kind of fragrance certainly
So soft color and luster Low-temperature antifreeze cherry jam true to nature.
Comparative example 1
Formula is with embodiment 1
Production technology：
Technique：Raw material standard → weigh → feed intake 1 (other raw materials in addition to salt, acidity regulator essence and pigment) →
High speed batch mixing → constant volume → filtration (40 mesh duplexs filter) → sterilized (87 DEG C, 45 seconds) → cooling (≤20 DEG C) → feed intake 2 (foods
Salt, acidity regulator, essence and pigment) → mixing (stirring 20-30 minute) → stand-by
Feed intake 1：Temperature≤60 DEG C, liquid, pulpous state, powdery and thickener add in high speed mixer together at random, plus portion
Drinking water is divided to mix；
Constant volume：Carry out constant volume according to normal dosage；
Sterilized：After constant volume, mixed material passes through bus sterilization machine, 87 ± 2 DEG C of temperature, temperature retention time 45 ± 5s；
Cooling：After sterilization, mixed material slow transits through plate type heat exchanger cooling, to temperature≤20 DEG C；
Feed intake 2：, with adding after a small amount of more than 90 DEG C dissolved in boiled water, acidity regulator is directly added into for salt, essence and pigment,
Ensure after addition at least to stir 20-30min, to stirring.
The cherry jam formula (formula is with embodiment one) being provided according to this comparative example, prepares cherry according to above-mentioned technique
Jam, finds in experimentation：
1st, prepared cherry jam color and luster dimness is unnatural, and fragrance occurs substantially inharmonious；
2nd, prepared cherry jam viscosity is low, freezes poor taste further, and ice crystal is obvious；
3rd, check that equipment situation finds that the manometric gauge pressure of duplex strainer is higher, further shutdown inspection finds filter
Filter net jam has micelle and broken fruit.
Comparative example 2
Low-temperature antifreeze cherry jam (1000kg)
Malt syrup：200kg；White granulated sugar：100kg；Maltodextrin：100kg；HFCS (F42)：60kg；Concentrate cherry
Peach starches (6 times)：50kg；Locust bean gum：1.0kg；Xanthans：2.2kg；Sodium alginate：0.3kg；Salt：0.2kg；Malic acid：
0.5kg；Citric acid：1.0kg；Cherry essence：0.8kg；Caramel colorant (ammonium sulfite)：0.5kg；Allured red pigment：40g；
Carmine pigment：15g；Remaining is drinking water.(no sweetened bean paste)
Production technology：
Technique：Raw material standard → weigh → feed intake 1 (liquid+thickener) → 2 (the powdery) → high speed batch mixings that feed intake → fixed
Hold (reserving pulp addition) → filtration (40 mesh duplexs filtration) → sterilized (87 DEG C, 45 seconds) → cooling (≤20 DEG C) → feed intake
3 (cherry pulps) → 4 (acidity regulator, essence and the pigments) that feed intake → mixing (stirring 20-30 minute) → stand-by
Feed intake 1：Temperature≤30 DEG C, shown thickener locust bean gum, xanthans, sodium alginate and malt syrup are mixed together
Uniformly, put in high speed mixer, plus part drinking water mixes；
Feed intake 2：Temperature≤60 DEG C, shown white granulated sugar, maltodextrin etc. put in high speed mixer, mix；
Constant volume：Reserve the weight of cherry pulp addition after cooling；
Sterilized：After constant volume, mixed material passes through pasteurization machine, 87 ± 2 DEG C of temperature, temperature retention time 45 ± 5s；
Cooling：After sterilization, mixed material slow transits through plate type heat exchanger cooling, to temperature≤20 DEG C；
Feed intake 3：Ready cherry pulp adds the mixed material after cooling；
Feed intake 4：, with adding after a small amount of more than 90 DEG C dissolved in boiled water, acidity regulator is directly added into for salt, essence and pigment,
Ensure after addition at least to stir 20-30min, to stirring.
The cherry jam formula being provided according to this comparative example, prepares cherry jam according to above-mentioned technique, in experimentation
Find：
1st, comparing, the husky sense of prepared cherry jam is not enough, and sense in kind is poor；
2nd, prepared cherry jam viscosity is low, and freezing ice crystal is obvious further.
Comparative example 3
Low-temperature antifreeze cherry jam (1000kg)
Malt syrup：200kg；White granulated sugar：100kg；Maltodextrin：100kg；HFCS (F42)：60kg；Sweetened bean paste：
50kg；Locust bean gum：1.0kg；Xanthans：2.2kg；Sodium alginate：0.3kg；Salt：0.2kg；Malic acid：0.5kg；Lemon
Acid：1.0kg；Cherry essence：0.8kg；Caramel colorant (ammonium sulfite)：0.5kg；Allured red pigment：40g；Carmine pigment：
15g；Remaining is drinking water.(replacing cherry pulp with cherry essence)
Production technology：
Technique：1 (liquid+thickener) → 2 (pasty materials) that feed intake → feed intake 3 (powder for raw material standard → weigh → feed intake
Shape) → high speed batch mixing → constant volume → filtration (40 mesh duplexs filter) → sterilized (87 DEG C, 45 seconds) → cooling (≤20 DEG C) → feed intake 4
(acidity regulator, essence and pigment) → mixing (stirring 20-30 minute) → stand-by
Feed intake 1：Temperature≤30 DEG C, shown thickener locust bean gum, xanthans, sodium alginate and malt syrup are mixed together
Uniformly, put in high speed mixer, plus part drinking water mixes；
Feed intake 2：Temperature≤45 DEG C, shown sweetened bean paste puts in high speed mixer, plus part drinking water mixes；
Feed intake 3：Temperature≤60 DEG C, shown white granulated sugar, maltodextrin etc. put in high speed mixer, mix；
Constant volume：Carry out constant volume according to normal dosage；
Sterilized：After constant volume, mixed material passes through pasteurization machine, 87 ± 2 DEG C of temperature, temperature retention time 45 ± 5s；
Cooling：After sterilization, mixed material slow transits through plate type heat exchanger cooling, to temperature≤20 DEG C；
Feed intake 4：, with adding after a small amount of more than 90 DEG C dissolved in boiled water, acidity regulator is directly added into for salt, essence and pigment,
Ensure after addition at least to stir 20-30min, to stirring.
Embodiment 4
The cherry jam of the method preparation of embodiment 1～3 and comparative example 1～3 is stood 10 at a temperature of 20 degrees Celsius
Hour, carry out taste tests, test event is mouthfeel, sense in kind, color and luster, fragrance, fidelity and overall assessment.Test number
50, each index full marks are 9 point (1：Especially do not like 9：Miss potter), result is as shown in table 1 it can be seen that embodiment
1st, the cherry jam local flavor obtained by 2 and 3, good in taste, more true to nature, stability is stronger；And without sweetened bean paste or cherry fruit
, so that cherry jam sense in kind is poor, local flavor and color and luster are not true to nature for slurry；Do not carry out the cherry jam that mix-order improvement is prepared
Mouthfeel state difference, taste and color is unnatural.
Table 1 sense organ evaluating meter
| Project | Mouthfeel | Sense in kind | Color and luster | Fragrance | Fidelity | Overall assessment |
| Embodiment 1 | 8.2 | 8.5 | 8.4 | 8.9 | 8.6 | 8.52 |
| Embodiment 2 | 8.1 | 8.3 | 8.0 | 8.2 | 8.4 | 8.20 |
| Embodiment 3 | 8.2 | 8.3 | 8.6 | 8.5 | 8.5 | 8.42 |
| Comparative example 1 | 7.3 | 7.6 | 7.7 | 7.4 | 8.1 | 7.62 |
| Comparative example 2 | 7.2 | 7.5 | 8.2 | 8.2 | 8.0 | 7.82 |
| Comparative example 3 | 7.9 | 7.8 | 7.3 | 7.0 | 7.7 | 7.54 |
In the description of this specification, reference term " embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy describing with reference to this embodiment or example
Point is contained at least one embodiment or the example of the present invention.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.And, the specific features of description, structure, material or feature can be arbitrary
Combine in an appropriate manner in individual or multiple embodiment or example.Additionally, in the case of not conflicting, the technology of this area
The feature of the different embodiments described in this specification or example and different embodiment or example can be combined by personnel
And combination.
Although embodiments of the invention have been shown and described above it is to be understood that above-described embodiment is example
Property it is impossible to be interpreted as limitation of the present invention, those of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
1. a kind of cherry jam for frozen is it is characterised in that include：The cherry pulp of 5-15 weight portion；30-45 weight
The carbohydrate of amount part and sugar alcohol；The maltodextrin of 5-15 weight portion；2.5-7.5 the sweetened bean paste of weight portion；The thickening of 0.2-0.6 weight portion
Agent；The essence of 0.01-0.1 weight portion and pigment；The acidity regulator of 0.1-0.3 weight portion；The food of 0.01-0.05 weight portion
Salt；And the water of 20-40 weight portion.
2. cherry jam according to claim 1 is it is characterised in that described cherry pulp is with cherry jam, cherry thickened pulp
Or the form of concentrated cherry juice provides.
3. cherry jam according to claim 1 is it is characterised in that described carbohydrate is selected from white granulated sugar, glucose, syrup
And at least one of maltose,
Preferably, described syrup is at least one in malt syrup and HFCS.
4. cherry jam according to claim 1 is it is characterised in that described thickener is locust bean gum, xanthans and sea
At least one in mosanom.
5. cherry jam according to claim 1 is it is characterised in that described acidity regulator is in malic acid and citric acid
At least one.
6. a kind of preparation method of the cherry jam described in any one of claim 1-5 is it is characterised in that include：
(1) described thickener, carbohydrate, sweetened bean paste, maltodextrin and part water are carried out mixed processing；
(2) mixture that step (1) obtains is carried out sterilization processing successively and precooling is processed；
(3) add cherry pulp in the mixture after step (2) process；And
(4) salt, acidity regulator, essence and pigment and another part water are added simultaneously in the mixture obtaining to step (3)
Mix, to obtain described cherry jam.
7. preparation method according to claim 6 is it is characterised in that step (1) further includes：
(1-1) at the first temperature, described thickener and described syrup are carried out the first mixed processing, obtain the first mixture；
(1-2) at the second temperature, add described sweetened bean paste to carry out the second mixing in described first mixture, obtain the second mixing
Thing；And
(1-3) at a temperature of the 3rd, add described white granulated sugar and described maltodextrin in described second mixture and carry out
Three mixing, obtain the 3rd mixture.
8. preparation method according to claim 7 is it is characterised in that described first temperature is 20～30 degrees Celsius；Described
Second temperature is 30～40 degrees Celsius；Described 3rd temperature is 50～60 degrees Celsius.
9. preparation method according to claim 6 is it is characterised in that described sterilization processing is to arrange temperature for 85～89
Degree Celsius bus sterilization machine inside holding complete within 40～50 seconds.
10. preparation method according to claim 6 is it is characterised in that described cooling treatment is by described sterilization
Mixture after reason is to no more than 20 degrees Celsius.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107788473A (en) * | 2017-10-09 | 2018-03-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Durian jam and its manufactured frozen |
| CN109924338A (en) * | 2017-12-18 | 2019-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of sauce and preparation method thereof and the frozen comprising it |
| CN112136959A (en) * | 2020-09-30 | 2020-12-29 | 光明乳业股份有限公司 | Cherry frozen drink raw material composition, cherry frozen drink and preparation method thereof |
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| CN102793091A (en) * | 2011-05-26 | 2012-11-28 | 黄小菊 | Cherry jam and preparation method thereof |
| CN104686881A (en) * | 2013-12-05 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Mulberry jam used for frozen drinks, frozen drinks containing jam and preparation method thereof |
| CN105559025A (en) * | 2015-12-25 | 2016-05-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet potato sauce for frozen beverages and preparation method of sweet potato sauce |
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| CN102793091A (en) * | 2011-05-26 | 2012-11-28 | 黄小菊 | Cherry jam and preparation method thereof |
| CN102406108A (en) * | 2011-11-18 | 2012-04-11 | 大连兆阳软件科技有限公司 | Cherry jam and preparation method thereof |
| CN104686881A (en) * | 2013-12-05 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Mulberry jam used for frozen drinks, frozen drinks containing jam and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788473A (en) * | 2017-10-09 | 2018-03-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Durian jam and its manufactured frozen |
| CN109924338A (en) * | 2017-12-18 | 2019-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of sauce and preparation method thereof and the frozen comprising it |
| CN109924338B (en) * | 2017-12-18 | 2022-08-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sauce, preparation method thereof and frozen beverage containing sauce |
| CN112136959A (en) * | 2020-09-30 | 2020-12-29 | 光明乳业股份有限公司 | Cherry frozen drink raw material composition, cherry frozen drink and preparation method thereof |
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| Publication number | Publication date |
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| CN106418380B (en) | 2019-12-27 |
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