CN106418380B - Cherry jam for frozen beverage and preparation method thereof - Google Patents
Cherry jam for frozen beverage and preparation method thereof Download PDFInfo
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- CN106418380B CN106418380B CN201610724177.5A CN201610724177A CN106418380B CN 106418380 B CN106418380 B CN 106418380B CN 201610724177 A CN201610724177 A CN 201610724177A CN 106418380 B CN106418380 B CN 106418380B
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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 cherry jam for a frozen drink and a preparation method thereof, wherein the cherry jam for the frozen drink comprises the following components: 5-15 parts by weight of cherry pulp; 30-45 parts by weight of saccharides and sugar alcohols; 5-15 parts by weight of maltodextrin; 2.5-7.5 parts by weight of sweetened bean paste; 0.2 to 0.6 part by weight of a thickener; 0.01-0.1 parts by weight of essence and pigment; 0.1-0.3 parts by weight of an acidity regulator; 0.01-0.05 weight parts of salt; and 20-40 parts by weight of water. The cherry jam has a sandy and fine mouthfeel at low temperature, is vivid in color and has natural and soft cherry aroma.
Description
Technical Field
The invention relates to the field of food. In particular, the invention relates to cherry jam for frozen drinks and a preparation method thereof.
Background
The jam used in the frozen drink is more specific, namely the taste of the jam needs to be kept under the condition of low-temperature freezing, and the jam also has certain shape-keeping and melting resistance, and the problems of abnormal color and flavor often occur due to the limitation of an adding process of the cherry pulp.
Therefore, currently, cherry jam for frozen drink and a preparation method thereof are still in need of improvement.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. Therefore, the invention aims to provide the cherry jam for the frozen drink and the preparation method thereof, wherein the cherry jam has the advantages of natural flavor and color, sandy mouthfeel, natural and soft aroma and the like.
According to one aspect of the invention, the invention provides cherry jam for frozen drinks, which comprises:
5-15 parts by weight of cherry pulp;
30-45 parts by weight of saccharides and sugar alcohols;
5-15 parts by weight of maltodextrin;
2.5-7.5 parts by weight of sweetened bean paste;
0.2 to 0.6 part by weight of a thickener;
0.01-0.1 parts by weight of essence and pigment;
0.1-0.3 parts by weight of an acidity regulator;
0.01-0.05 weight parts of salt; and
20-40 parts by weight of water.
Therefore, the cherry jam disclosed by the embodiment of the invention has a sandy and fine mouthfeel and vivid color at low temperature, and has natural and soft cherry fragrance.
In addition, the cherry jam for the frozen drink according to the above embodiment of the present invention may further have the following additional technical features:
in some embodiments of the invention, the cherry pulp is provided in the form of cherry jam, cherry concentrated pulp, or concentrated cherry juice.
In some embodiments of the invention, the saccharide is at least one selected from the group consisting of white sugar, glucose, syrup, and maltose.
In some embodiments of the invention, the syrup is at least one of maltose syrup and glucose-fructose syrup.
In some embodiments of the invention, the thickener is at least one of locust bean gum, xanthan gum, and sodium alginate.
In some embodiments of the present invention, the acidity regulator is at least one of malic acid and citric acid.
According to a second aspect of the invention, the invention also provides a preparation method of the cherry jam, which comprises the following steps:
(1) mixing the thickening agent, the saccharides, the sweetened bean paste, the maltodextrin and part of water;
(2) sequentially carrying out sterilization treatment and pre-cooling treatment on the mixture obtained in the step (1);
(3) adding cherry pulp into the mixture treated in the step (2); and
(4) adding salt, acidity regulator, essence and pigment and the other part of water into the mixture obtained in the step (3) and uniformly mixing to obtain the cherry jam.
Therefore, the cherry jam prepared by the method can maximally preserve the flavor and color of the cherry pulp, and the prepared cherry jam has sandy and fine mouthfeel and vivid color at low temperature and has natural and soft cherry fragrance.
In addition, the preparation method according to the above embodiment of the present invention may further have the following additional technical features:
in some embodiments of the invention, step (1) further comprises:
(1-1) subjecting the thickener and the syrup to a first mixing process at a first temperature to obtain a first mixture;
(1-2) adding the sweetened bean paste to the first mixture at a second temperature to perform a second mixing to obtain a second mixture; and
(1-3) adding the white granulated sugar and the maltodextrin to the second mixture at a third temperature, and carrying out third mixing to obtain a third mixture.
In some embodiments of the present invention, the first temperature is 20-30 degrees Celsius; the second temperature is 30-40 ℃; the third temperature is 50-60 ℃.
In some embodiments of the present invention, the sterilization process is performed by maintaining the temperature in the bus sterilizer at 85 to 89 ℃ for 40 to 50 seconds.
In some embodiments of the present invention, the cooling process is to bring the mixture after the sterilization process to not more than 20 degrees celsius.
Detailed Description
The following describes embodiments of the present invention in detail. The following described embodiments are exemplary and are intended to be illustrative of the invention and are not to be construed as limiting the invention.
According to one aspect of the invention, the invention provides cherry jam for frozen drinks. A cherry pulp according to a particular embodiment of the present invention comprises: 5-15 parts by weight of cherry pulp; 30-45 parts by weight of saccharides and sugar alcohols; 5-15 parts by weight of maltodextrin; 2.5-7.5 parts by weight of sweetened bean paste; 0.2 to 0.6 part by weight of a thickener; 0.01-0.1 parts by weight of essence and pigment; 0.1-0.3 parts by weight of an acidity regulator; 0.01-0.05 weight parts of salt; and 20-40 parts by weight of water. Particularly, the addition of the cherry pulp can improve the physical feeling and make the aroma and color more natural and softer. The addition of sugar alcohol and saccharide can effectively lower the freezing point of the cherry jam, so that the cherry jam still keeps the original characteristics under the low-temperature condition. The addition of the thickening agent ensures the strong stability of the cherry jam, and the sugar substances can not be separated out and crystallized. The addition of the sweetened bean paste endows the cherry jam with better glutinous rice fine mouthfeel. The addition of the acidity regulator, the essence and the pigment can effectively modify the cherry jam and present the fragrance and color of the cherry. The inventor optimizes and obtains the optimal addition amount of each material through a large number of experiments, so that the cherry jam has a sandy and fine taste under a low-temperature condition, has cherry fragrance and is strong in stability.
The natural cherry jam is adopted in the cherry jam according to the specific embodiment of the invention, so that the physical feeling can be obviously improved, and the aroma and the color are more natural and softer. According to a specific example of the present invention, the cherry pulp is provided in the form of cherry jam, cherry concentrated pulp, or concentrated cherry juice. Thereby maintaining the natural aroma, flavor and color of the cherry. According to an embodiment of the present invention, if a cherry concentrated pulp is used, the cherry concentrated pulp may be a cherry concentrated pulp with a concentration multiple of 6 times; if concentrated cherry juice is used, the concentrated cherry juice can be concentrated by 6 times. And further, the water content of the cherry jam can be effectively controlled, so that the fixed form of the cherry jam finished product is guaranteed, and obvious ice crystals can not appear after freezing. Therefore, the real object feeling and the taste of the cherry jam can be further improved.
According to the specific embodiment of the invention, the addition of the sugar alcohol and the saccharide can effectively lower the freezing point of the cherry jam, so that the cherry jam still maintains the original characteristics under the low-temperature condition. According to a specific example of the present invention, the saccharide may be at least one selected from the group consisting of white granulated sugar, glucose, syrup, and maltose. The syrup is at least one of maltose syrup and high fructose syrup.
The saccharides in the cherry jam according to the above embodiment of the present invention are preferably syrup, and the syrup is preferably both maltose syrup and high fructose syrup. Therefore, the freezing point of the cherry jam can be effectively lowered by selectively adding the maltose syrup and the high fructose corn syrup, so that the cherry jam still keeps the original characteristics, such as original mouthfeel, form and aroma, under the condition of low temperature.
According to a specific embodiment of the present invention, the thickener is at least one of locust bean gum, xanthan gum and sodium alginate. Therefore, the strong stability of the cherry jam is ensured, and the phenomenon of crystallization of the carbohydrate can not occur.
According to the specific embodiment of the invention, the addition of the acidity regulator, the essence and the pigment can effectively modify the cherry jam and present the fragrance and color of the cherry. According to a specific embodiment of the present invention, the acidity regulator may be at least one of malic acid and citric acid. Therefore, the taste of the cherry jam can be effectively modified.
According to a specific embodiment of the present invention, the cherry jam contains 2.5 to 7.5 parts by weight of sweetened bean paste. By adding the bean paste with the content, the cherry jam has strong fiber feeling, and simultaneously can be endowed with good glutinous rice and fine mouthfeel.
The inventor optimizes the optimal addition amount of the materials through a large number of experiments, so that the cherry jam has a sandy and fine taste and cherry fragrance at low temperature and is high in stability.
According to a second aspect of the invention, the invention also provides a preparation method of the cherry jam. According to a specific embodiment of the invention, the method comprises:
(1) mixing the thickening agent, the saccharides, the sweetened bean paste, the maltodextrin and part of water;
(2) sequentially carrying out sterilization treatment and pre-cooling treatment on the mixture obtained in the step (1);
(3) adding cherry pulp into the mixture treated in the step (2); and
(4) adding salt, acidity regulator, essence and pigment and the other part of water into the mixture obtained in the step (3) and uniformly mixing to obtain the cherry jam.
According to the method for preparing the cherry jam, the main components such as the thickening agent, the saccharides, the sweetened bean paste and the maltodextrin are mixed, the sterilization treatment and the pre-cooling treatment are carried out, then the cherry pulp is added, and finally a small amount of salt, the acidity regulator, the essence and the pigment are added for adjustment. The method adds the cherry pulp into the cooled low-temperature mixture, and simultaneously adds the cherry pulp later, so that the cherry pulp is not influenced by high-temperature sterilization, and the flavor and the color of the cherry pulp are preserved to the maximum extent.
According to the specific embodiment of the invention, the amount of each component in the method is 5-15 parts by weight of cherry pulp; 30-45 parts by weight of saccharides and sugar alcohols; 5-15 parts by weight of maltodextrin; 2.5-7.5 parts by weight of sweetened bean paste; 0.2 to 0.6 part by weight of a thickener; 0.01-0.1 parts by weight of essence and pigment; 0.1-0.3 parts by weight of an acidity regulator; 0.01-0.05 weight parts of salt; and 20-40 parts by weight of water.
Therefore, according to the formula of the cherry jam, the cherry jam prepared by the method can maximally preserve the flavor and color of the cherry pulp, and the prepared cherry jam has sandy and fine mouthfeel and vivid color at low temperature, and has natural and soft cherry fragrance.
According to a specific embodiment of the present invention, the step (1) further comprises:
(1-1) subjecting the thickener and the syrup to a first mixing process at a first temperature to obtain a first mixture;
(1-2) adding the sweetened bean paste to the first mixture at a second temperature to perform a second mixing to obtain a second mixture; and
(1-3) adding the white granulated sugar and the maltodextrin to the second mixture at a third temperature, and carrying out third mixing to obtain a third mixture.
Thus, the thickener, the saccharide, the sweetened bean paste and the maltodextrin are mixed step by step, and the mixing effect can be further improved.
According to an embodiment of the present invention, the first temperature is 20-30 ℃. The first mixing treatment of the thickening agent and the syrup at the temperature can ensure that the thickening agent can be fully and uniformly mixed with the liquid syrup without caking.
According to an embodiment of the present invention, the second temperature is 30-40 ℃. The second mixing is carried out by adding the sweetened bean paste to the first mixture at this temperature, whereby the slurry-like material can be easily dispersed and dissolved.
According to an embodiment of the present invention, the third temperature is 50 to 60 ℃. At the temperature, white granulated sugar and maltodextrin are added into the second mixture and are mixed for the third time, so that the powdery material can be dispersed and dissolved quickly, and the thickening agent gradually generates hydration.
According to an embodiment of the present invention, further, the third mixture containing the thickener, the saccharide, the sweetened bean paste, and the maltodextrin is subjected to a sterilization treatment and a pre-cooling treatment.
According to the specific embodiment of the invention, the sterilization treatment is finished by keeping the temperature in the bus sterilizer at the set temperature of 85-89 ℃ for 40-50 seconds. The inventor obtains the optimal sterilization condition through a large amount of experimental screening. The sterilization treatment can effectively kill harmful bacteria, thereby prolonging the shelf life of the cherry jam and having less nutrient loss.
According to an embodiment of the present invention, the cooling process is to bring the mixture after the sterilization process to not more than 20 ℃. Therefore, after the third mixture is cooled in advance, the cherry pulp is added, so that the cherry pulp is not influenced by high temperature, and the flavor and color of the cherry pulp are preserved to the maximum extent.
According to the specific embodiment of the invention, salt, an acidity regulator, essence and pigment are added into the mixture obtained in the last step (3) to adjust the cherry jam, and finally the cherry jam product is obtained.
According to the specific embodiment of the invention, the method for preparing cherry jam according to the above embodiment of the invention can be specifically carried out according to the following steps:
raw material standardization → weighing → feeding 1 (liquid + thickener) → feeding 2 (slurry material) → feeding 3 (powder) → high-speed mixing → constant volume (cherry pulp addition amount is reserved) → filtering (40-mesh duplex filtering) → sterilization (85-89 ℃, 45 seconds) → cooling (20 ≦ C.) → feeding 4 (cherry pulp) → feeding 5 (salt, acidity regulator, essence and pigment) → mixing (stirring for 20-30 minutes) → standby
Specifically, the method comprises the following steps:
feeding 1: mixing locust bean gum, xanthan gum and sodium alginate with maltose syrup or fructose-glucose syrup at a temperature of less than or equal to 30 deg.C, feeding into a high-speed mixer, adding part of drinking water, and mixing;
feeding 2: the temperature is less than or equal to 45 ℃, the sweetened bean paste is put into a high-speed mixer, and part of drinking water is added and mixed evenly;
feeding 3: the temperature is less than or equal to 60 ℃, and the white granulated sugar, the maltodextrin and the like are put into a high-speed mixer and mixed uniformly;
and (3) volume fixing: reserving the weight of the addition amount of the cooled cherry pulp;
and (3) sterilization: after the volume is fixed, the mixed materials pass through a pasteurization machine, the temperature is 87 +/-2 ℃, and the heat preservation time is 45 +/-5 s;
and (3) cooling: after sterilization, the mixed material is slowly cooled by a plate heat exchanger until the temperature is less than or equal to 20 ℃;
feeding 4: adding the prepared cherry pulp into the cooled mixed material;
feeding 5: dissolving salt, essence and pigment with a small amount of boiled water at 90 deg.C, adding the acidity regulator directly, and stirring for at least 20-30 min.
The inventor surprisingly finds that the cherry jam prepared by the method effectively retains the aroma and color of the cherry pulp and is natural and stable as a whole.
The feeding steps in the method for preparing the cherry jam are different from the conventional feeding process, the feeding process is refined into 5 steps, the feeding sequence and temperature are controlled, the feeding temperature is less than or equal to 30 ℃, and the thickening agent can be fully and uniformly mixed with the liquid syrup without caking; the temperature of the feeding 2 is less than or equal to 45 ℃, so that the slurry material is easy to disperse and dissolve; feeding 3 at a temperature of less than or equal to 60 ℃, so that the powdery material is rapidly dispersed and dissolved, and the thickening agent gradually generates hydration; feeding materials at the temperature of 4 ℃ or less and adding the materials at a low temperature to prevent the pulp from being influenced by high temperature and preserve the flavor and color of the cherry pulp to the maximum extent; feeding at 5 deg.C or less than 20 deg.C, adding trace acidity regulator, essence and pigment, and correcting the jam.
According to the formula of the cherry jam provided by the embodiment of the invention, the low-temperature anti-freezing cherry jam with natural, soft and vivid aroma and color can be obtained through the production process.
It will be appreciated by those skilled in the art that the features and advantages described above with respect to the cherry jam for frozen drink apply equally to the method of preparing the cherry jam for frozen drink and will not be described in detail herein.
In summary, according to the embodiment of the present invention, the sweet potato paste for frozen drinks and the preparation method thereof have one of the following additional technical features:
1. the cherry jam is prepared by using other fruit pulp instead of the cherry fruit pulp due to the problems of flavor change and cost of the cherry fruit pulp.
2. The bean paste is added into the ingredients of the cherry jam disclosed by the embodiment of the invention, so that the prepared cherry jam is different from the traditional jam preparation, has strong real fiber feeling and has a special sandy sponge taste.
3. The preparation method disclosed by the embodiment of the invention is different from the existing preparation method in that feeding is divided into 5 parts by optimizing the feeding sequence, and the temperature during feeding is strictly controlled, so that the thickening agent is fully hydrated and uniformly dispersed, and the stability and the taste of the prepared jam are ensured; the natural flavor and color of the cherry jam can be reflected in the prepared cherry jam to the maximum extent.
Example 1
Low-temperature antifreeze cherry jam (1000kg)
Maltose syrup: 200 kg; white granulated sugar: 100 kg; maltodextrin, 2: 100 kg; high fructose corn syrup (F42): 60 kg; and (3) bean paste: 50 kg; concentrated cherry syrup (6 times): 50 kg; locust bean gum: 1.0 kg; xanthan gum: 2.2 kg; sodium alginate: 0.3 kg; salt: 0.2 kg; malic acid: 0.5 kg; citric acid: 1.0 kg; cherry essence: 0.8 kg; caramel color (ammonium sulfite method): 0.5 kg; allure red pigment: 40g of the total weight of the mixture; carmine pigment: 15g of the total weight of the mixture; the balance being drinking water
The production process comprises the following steps:
the process comprises the following steps: raw material standardization → weighing → feeding 1 (liquid + thickener) → feeding 2 (slurry material) → feeding 3 (powder) → high-speed mixing → constant volume (fruit pulp addition amount is reserved) → filtration (40-mesh duplex filtration) → sterilization (87 ℃, 45 seconds) → cooling (20 ℃) → feeding 4 (cherry pulp) → feeding 5 (acidity regulator, essence and pigment) → mixing (stirring for 20-30 minutes) → standby
In this example, cherry jam for frozen drinks was prepared specifically according to the following steps:
feeding 1: the temperature is less than or equal to 30 ℃, the thickening agents of locust bean gum, xanthan gum and sodium alginate are uniformly mixed with maltose syrup, the mixture is put into a high-speed mixer, and part of drinking water is added and uniformly mixed;
feeding 2: the temperature is less than or equal to 45 ℃, the sweetened bean paste is put into a high-speed mixer, and part of drinking water is added and mixed evenly;
feeding 3: the temperature is less than or equal to 60 ℃, and the white granulated sugar, the maltodextrin and the like are put into a high-speed mixer and mixed uniformly;
and (3) volume fixing: reserving the weight of the addition amount of the cooled cherry pulp;
and (3) sterilization: after the volume is fixed, the mixed materials pass through a pasteurization machine, the temperature is 87 +/-2 ℃, and the heat preservation time is 45 +/-5 s;
and (3) cooling: after sterilization, the mixed material is slowly cooled by a plate heat exchanger until the temperature is less than or equal to 20 ℃;
feeding 4: adding the prepared cherry pulp into the cooled mixed material;
feeding 5: dissolving salt, essence and pigment with a small amount of boiled water at 90 deg.C, adding the acidity regulator directly, and stirring for at least 20-30 min.
By repeated experiments, the surprising discovery is that the obtained cherry jam effectively retains the aroma and color of the cherry pulp through process optimization, and is natural and stable as a whole.
According to the formula of the cherry jam provided by the embodiment, the low-temperature anti-freezing cherry jam with natural, soft and vivid aroma and color can be obtained through the production process.
Example 2
Low-temperature antifreeze cherry jam (1000kg)
Maltose syrup: 200 kg; white granulated sugar: 100 kg; maltodextrin, 2: 100 kg; high fructose corn syrup (F42): 30 kg; glucose powder: 50 kg; and (3) bean paste: 50 kg; concentrated cherry juice (4 times): 100 kg; locust bean gum: 1.0 kg; xanthan gum: 2.2 kg; sodium alginate: 0.3 kg; salt: 0.2 kg; malic acid: 0.5 kg; citric acid: 1.0 kg; cherry essence: 0.8 kg; caramel color (ammonium sulfite method): 0.4 kg; allure red pigment: 32g of a mixture; carmine pigment: 12g of a mixture; the balance being drinking water
The preparation method is the same as that of example 1
According to the formula of the cherry jam provided by the embodiment, the low-temperature anti-freezing cherry jam with natural, soft and vivid aroma and color can be obtained through the production process.
Example 3
Low-temperature antifreeze cherry jam (1000kg)
Maltose syrup: 200 kg; white granulated sugar: 100 kg; maltodextrin, 2: 100 kg; maltitol: 50 kg; high fructose corn syrup (F42): 30 kg; glucose powder: 30 kg; and (3) bean paste: 50 kg; cherry jam: 150 kg; locust bean gum: 0.5 kg; xanthan gum: 1.2 kg; sodium alginate: 0.3 kg; salt: 0.2 kg; malic acid: 0.5 kg; citric acid: 1.0 kg; cherry essence: 0.8 kg; caramel color (ammonium sulfite method): 0.4 kg; allure red pigment: 32g of a mixture; carmine pigment: 12g of a mixture; the balance being drinking water
The preparation method is the same as that of example 1
According to the formula of the cherry jam provided by the embodiment, the low-temperature anti-freezing cherry jam with natural, soft and vivid aroma and color can be obtained through the production process.
Comparative example 1
The formulation is the same as that of example 1
The production process comprises the following steps:
the process comprises the following steps: raw material standardization → weighing → feeding 1 (other raw materials except common salt, acidity regulator essence and pigment) → high-speed mixing → constant volume → filtration (40 mesh duplex filtration) → sterilization (87 ℃, 45 seconds) → cooling (not more than 20 ℃) → feeding 2 (common salt, acidity regulator essence and pigment) → mixing (stirring for 20-30 minutes) → standby
Feeding 1: the temperature is less than or equal to 60 ℃, the liquid, the slurry, the powder and the thickening agent are added into a high-speed mixer at random, and part of drinking water is added and mixed evenly;
and (3) volume fixing: performing constant volume according to normal ingredient amount;
and (3) sterilization: after the volume is fixed, the mixed materials pass through a bus sterilization machine, the temperature is 87 +/-2 ℃, and the heat preservation time is 45 +/-5 s;
and (3) cooling: after sterilization, the mixed material is slowly cooled by a plate heat exchanger until the temperature is less than or equal to 20 ℃;
feeding 2: dissolving salt, essence and pigment with a small amount of boiled water at 90 deg.C, adding the acidity regulator directly, and stirring for at least 20-30 min.
According to the formula of the cherry jam provided by the comparative example (the formula is the same as the first embodiment), the cherry jam is prepared according to the process, and the following are found in the experimental process:
1. the prepared cherry jam has dark and unnatural color and obviously inconsistent aroma;
2. the prepared cherry jam has low viscosity, poor frozen mouthfeel and obvious ice crystal;
3. the gauge pressure of the duplex filter pressure gauge is higher when equipment condition is checked, and the duplex filter is further stopped to check and find that the filter screen of the filter is blocked by colloidal particles and broken fruit particles.
Comparative example 2
Low-temperature antifreeze cherry jam (1000kg)
Maltose syrup: 200 kg; white granulated sugar: 100 kg; maltodextrin, 2: 100 kg; high fructose corn syrup (F42): 60 kg; concentrated cherry syrup (6 times): 50 kg; locust bean gum: 1.0 kg; xanthan gum: 2.2 kg; sodium alginate: 0.3 kg; salt: 0.2 kg; malic acid: 0.5 kg; citric acid: 1.0 kg; cherry essence: 0.8 kg; caramel color (ammonium sulfite method): 0.5 kg; allure red pigment: 40g of the total weight of the mixture; carmine pigment: 15g of the total weight of the mixture; the balance of drinking water. (Doudou not)
The production process comprises the following steps:
the process comprises the following steps: raw material standardization → weighing → feeding 1 (liquid + thickener) → feeding 2 (powder) → high-speed mixing → constant volume (reserved fruit pulp adding amount) → filtration (40 mesh duplex filtration) → sterilization (87 ℃, 45 seconds) → cooling (20 ℃ C.) → feeding 3 (cherry fruit pulp) → feeding 4 (acidity regulator, essence and pigment) → mixing (stirring for 20-30 minutes) → standby
Feeding 1: the temperature is less than or equal to 30 ℃, the thickening agents of locust bean gum, xanthan gum and sodium alginate are uniformly mixed with maltose syrup, the mixture is put into a high-speed mixer, and part of drinking water is added and uniformly mixed;
feeding 2: the temperature is less than or equal to 60 ℃, and the white granulated sugar, the maltodextrin and the like are put into a high-speed mixer and mixed uniformly;
and (3) volume fixing: reserving the weight of the addition amount of the cooled cherry pulp;
and (3) sterilization: after the volume is fixed, the mixed materials pass through a pasteurization machine, the temperature is 87 +/-2 ℃, and the heat preservation time is 45 +/-5 s;
and (3) cooling: after sterilization, the mixed material is slowly cooled by a plate heat exchanger until the temperature is less than or equal to 20 ℃;
feeding 3: adding the prepared cherry pulp into the cooled mixed material;
feeding 4: dissolving salt, essence and pigment with a small amount of boiled water at 90 deg.C, adding the acidity regulator directly, and stirring for at least 20-30 min.
According to the formula of the cherry jam provided by the comparative example, the cherry jam is prepared according to the process, and the following are found in the experimental process:
1. compared with the prepared cherry jam, the cherry jam has insufficient sandy feeling and poor physical feeling;
2. the prepared cherry jam has low viscosity, and further freezing ice crystals are obvious.
Comparative example 3
Low-temperature antifreeze cherry jam (1000kg)
Maltose syrup: 200 kg; white granulated sugar: 100 kg; maltodextrin, 2: 100 kg; high fructose corn syrup (F42): 60 kg; and (3) bean paste: 50 kg; locust bean gum: 1.0 kg; xanthan gum: 2.2 kg; sodium alginate: 0.3 kg; salt: 0.2 kg; malic acid: 0.5 kg; citric acid: 1.0 kg; cherry essence: 0.8 kg; caramel color (ammonium sulfite method): 0.5 kg; allure red pigment: 40g of the total weight of the mixture; carmine pigment: 15g of the total weight of the mixture; the balance of drinking water. (replacement of cherry pulp with cherry essence)
The production process comprises the following steps:
the process comprises the following steps: raw material standardization → weighing → feeding 1 (liquid + thickener) → feeding 2 (slurry material) → feeding 3 (powder) → high-speed mixing → constant volume → filtration (40 mesh duplex filtration) → sterilization (87 ℃, 45 seconds) → cooling (20 ℃ or less) → feeding 4 (acidity regulator, essence and pigment) → mixing (stirring for 20-30 minutes) → for standby
Feeding 1: the temperature is less than or equal to 30 ℃, the thickening agents of locust bean gum, xanthan gum and sodium alginate are uniformly mixed with maltose syrup, the mixture is put into a high-speed mixer, and part of drinking water is added and uniformly mixed;
feeding 2: the temperature is less than or equal to 45 ℃, the sweetened bean paste is put into a high-speed mixer, and part of drinking water is added and mixed evenly;
feeding 3: the temperature is less than or equal to 60 ℃, and the white granulated sugar, the maltodextrin and the like are put into a high-speed mixer and mixed uniformly;
and (3) volume fixing: performing constant volume according to normal ingredient amount;
and (3) sterilization: after the volume is fixed, the mixed materials pass through a pasteurization machine, the temperature is 87 +/-2 ℃, and the heat preservation time is 45 +/-5 s;
and (3) cooling: after sterilization, the mixed material is slowly cooled by a plate heat exchanger until the temperature is less than or equal to 20 ℃;
feeding 4: dissolving salt, essence and pigment with a small amount of boiled water at 90 deg.C, adding the acidity regulator directly, and stirring for at least 20-30 min.
Example 4
The cherry jam prepared by the methods of examples 1 to 3 and comparative examples 1 to 3 was allowed to stand at 20 ℃ for 10 hours, and taste tests were performed, wherein the test items were taste, physical sensation, color, aroma, fidelity, and overall evaluation. The number of tested persons is 50, all indexes are 9 points (1: particularly dislike-9: particularly like), the results are shown in table 1, and the cherry jam obtained in the examples 1, 2 and 3 has good flavor and mouthfeel, is more vivid and has stronger stability; the bean paste or the cherry jam is not added, so that the cherry jam has poor physical feeling, and the flavor and the color are not vivid enough; the cherry jam prepared without the improvement of the feeding sequence has poor taste state and unnatural flavor and color.
TABLE 1 sensory evaluation Table
| Item | Taste of the product | Feeling of being a real object | Color and luster | Fragrance | Fidelity of life | General evaluation |
| Example 1 | 8.2 | 8.5 | 8.4 | 8.9 | 8.6 | 8.52 |
| Example 2 | 8.1 | 8.3 | 8.0 | 8.2 | 8.4 | 8.20 |
| Example 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 herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (6)
1. A cherry jam for frozen drinks, comprising: 5-15 parts by weight of cherry pulp; 30-45 parts by weight of saccharides and sugar alcohols; 5-15 parts by weight of maltodextrin; 2.5-7.5 parts by weight of sweetened bean paste; 0.2 to 0.6 part by weight of a thickener; 0.01-0.1 parts by weight of essence and pigment; 0.1-0.3 parts by weight of an acidity regulator; 0.01-0.05 weight parts of salt; and 20-40 parts by weight of water;
the saccharide is selected from maltose syrup, white sugar and fructose-glucose syrup; the thickening agent is selected from locust bean gum, xanthan gum and sodium alginate;
the method for preparing the cherry jam for the frozen drink comprises the following steps:
(1) mixing the thickening agent, the saccharides, the sweetened bean paste, the maltodextrin and part of water;
(2) sequentially carrying out sterilization treatment and pre-cooling treatment on the mixture obtained in the step (1);
(3) adding cherry pulp into the mixture treated in the step (2); and
(4) adding salt, an acidity regulator, essence, a pigment and the other part of water into the mixture obtained in the step (3) and uniformly mixing to obtain the cherry jam;
wherein, step (1) further includes:
(1-1) subjecting the thickener and the syrup to a first mixing process at a first temperature to obtain a first mixture;
(1-2) adding the sweetened bean paste to the first mixture at a second temperature to perform a second mixing to obtain a second mixture; and
(1-3) adding the white granulated sugar and the maltodextrin to the second mixture at a third temperature, and carrying out third mixing to obtain a third mixture;
the first temperature is 20-30 ℃; the second temperature is 30-40 ℃; the third temperature is 50-60 ℃.
2. The cherry jam of claim 1, wherein the cherry pulp is provided in the form of a cherry jam, a concentrated cherry pulp, or a concentrated cherry juice.
3. The cherry jam of claim 1, wherein the acidity regulator is at least one of malic acid and citric acid.
4. A method for preparing the cherry jam according to any one of claims 1 to 3, comprising:
(1) mixing the thickening agent, the saccharides, the sweetened bean paste, the maltodextrin and part of water;
(2) sequentially carrying out sterilization treatment and pre-cooling treatment on the mixture obtained in the step (1);
(3) adding cherry pulp into the mixture treated in the step (2); and
(4) adding salt, an acidity regulator, essence, a pigment and the other part of water into the mixture obtained in the step (3) and uniformly mixing to obtain the cherry jam;
the step (1) further comprises:
(1-1) subjecting the thickener and the syrup to a first mixing process at a first temperature to obtain a first mixture;
(1-2) adding the sweetened bean paste to the first mixture at a second temperature to perform a second mixing to obtain a second mixture; and
(1-3) adding the white granulated sugar and the maltodextrin to the second mixture at a third temperature, and carrying out third mixing to obtain a third mixture;
the first temperature is 20-30 ℃; the second temperature is 30-40 ℃; the third temperature is 50-60 ℃.
5. The method according to claim 4, wherein the sterilization treatment is performed by keeping the temperature in a sterilizer for 40 to 50 seconds at a set temperature of 85 to 89 ℃.
6. The method according to claim 4, wherein the cooling treatment is to bring the mixture subjected to the sterilization treatment to not more than 20 degrees centigrade.
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| 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 | Priority date | Publication date | Assignee | Title |
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| 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 |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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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