CN107788473A - Durian jam and its manufactured frozen - Google Patents
Durian jam and its manufactured frozen Download PDFInfo
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- CN107788473A CN107788473A CN201710930259.XA CN201710930259A CN107788473A CN 107788473 A CN107788473 A CN 107788473A CN 201710930259 A CN201710930259 A CN 201710930259A CN 107788473 A CN107788473 A CN 107788473A
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- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 166
- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 166
- 239000003381 stabilizer Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 27
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims description 46
- 241000206575 Chondrus crispus Species 0.000 claims description 27
- 239000001814 pectin Substances 0.000 claims description 27
- 235000010987 pectin Nutrition 0.000 claims description 27
- 229920001277 pectin Polymers 0.000 claims description 27
- 230000001954 sterilising effect Effects 0.000 claims description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 14
- 238000012545 processing Methods 0.000 claims description 12
- 235000013361 beverage Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 239000003651 drinking water Substances 0.000 claims description 4
- 235000020188 drinking water Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 40
- 235000019634 flavors Nutrition 0.000 abstract description 40
- 238000003475 lamination Methods 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000015067 sauces Nutrition 0.000 abstract description 3
- 235000015094 jam Nutrition 0.000 description 87
- 238000004519 manufacturing process Methods 0.000 description 20
- 238000007710 freezing Methods 0.000 description 12
- 230000008014 freezing Effects 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 241000219991 Lythraceae Species 0.000 description 6
- 240000002853 Nelumbo nucifera Species 0.000 description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 6
- 235000014360 Punica granatum Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000010008 shearing Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000006978 adaptation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- 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
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention proposes durian jam, and the durian sauce bag includes：The weight % of 50 weight %~70 durian, the weight % of 10 weight %~30 white granulated sugar, the weight % of 5 weight %~15 fructose syrup, the weight % of 0.4 weight %~0.8 stabilizer, and the water of surplus.The durian jam without bleed, without lamination, mouthfeel is full, smooth, fine and smooth, soft and just melt in the mouth, with the fragrance that durian is strong, and the durian jam is used directly for garland type frozen, so that frozen mouthfeel is soft, sliding, and the flavour that durian has is not lost, flavor is full, and flower pattern is stood upright, be full.
Description
Technical field
The present invention relates to field of food, in particular it relates to durian jam and its manufactured frozen.
Background technology
Durian taste frozen is increasingly welcome by consumer, but the flower pattern of traditional durian taste garland product
It is bad, and the durian flavor loss in durian jam is serious, thus the garland type frozen of durian jam and durian taste
Preparation technology still have it is to be developed and improve.
The content of the invention
The application is made based on discovery of the inventor to following facts and problem and understanding：
Durian jam in general garland type frozen needs by technique of congealing handle just to can guarantee that flower pattern is endured
It is vertical full, but the general mouthfeel of durian jam after congealing, than relatively cold, ice quarrel is big, and mouthfeel is not fine and smooth.And current market
On durian jam, durian flavor loss is more serious, and has peculiar smell.Discovery based on above mentioned problem, inventor develop one
Kind by durian jam made of special formulation and technique, the durian jam without bleed, it is full, refreshing without lamination, mouthfeel
Sliding, fine and smooth, soft and just melt in the mouth, has the strong fragrance of durian, and to be used directly for garland type cold for the durian jam
Freeze drink so that frozen mouthfeel is soft, sliding, and does not lose the flavour that durian has, and flavor is full, and flower pattern is endured
It is vertical, full.
In the first aspect of the present invention, the present invention proposes a kind of durian jam.According to an embodiment of the invention, the pomegranate
Lotus jam includes：The weight % of 50 weight %~70 durian, the weight % of 10 weight %~30 white granulated sugar, the weight of 5 weight %~15
Measure % fructose syrup, the weight % of 0.4 weight %~0.8 stabilizer and the water of surplus.Pomegranate according to embodiments of the present invention
Lotus jam without bleed, without lamination, mouthfeel is full, smooth, fine and smooth, soft and just melt in the mouth, has the strong perfume (or spice) of durian
Taste, and it is used directly for garland type frozen so that frozen mouthfeel is soft, sliding, and does not lose the spy that durian has
Different flavor, flavor is full, and flower pattern is stood upright, be full.
According to an embodiment of the invention, above-mentioned durian jam further comprises at least one following additional technical feature：
According to an embodiment of the invention, the durian sauce bag includes：60 weight % durian, 20 weight % white granulated sugar,
10 weight % fructose syrup, 0.6 weight % stabilizer and the water of surplus.Inventor has found that above-mentioned composition is in above-mentioned use
The durian jam mouthfeel of amount is more preferable, closer to the flavor of durian, and can be directly used for garland type frozen, and flower pattern is more full
Completely stand upright, and mouthfeel is finer and smoother, flavor is stronger.
According to an embodiment of the invention, the stabilizer includes carragheen and pectin.Inventor has found, while uses this
When the durian jam that two kinds of stabilizers obtain is applied on garland type frozen, flower pattern stand upright effect it is good and persistently.
According to an embodiment of the invention, the dosage of the carragheen is the weight % of 0.02 weight %~0.06, the pectin
Dosage be the weight % of 0.2 weight %~0.6.Inventor's discovery, what the carragheen in above-mentioned amount ranges obtained with pectin
When durian jam is applied on garland type frozen, flower pattern is stood upright full.
According to an embodiment of the invention, the dosage of the carragheen is 0.04 weight %, and the dosage of the pectin is 0.40
Weight %.Inventor is had found, garland type frozen is applied in the durian jam that carragheen and the pectin of above-mentioned dosage obtain
When upper, flower pattern is more stood upright full.
In the second aspect of the present invention, the present invention proposes a kind of method for preparing durian jam.According to the reality of the present invention
Example is applied, methods described includes：Durian pulp and white granulated sugar, fructose syrup, stabilizer, water are subjected to mixed processing；And by institute
Obtain mixed liquor and carry out high shear, sterilization and cooling treatment, to obtain the durian jam, wherein, the dosage of the durian
For the weight % of 50 weight %~70, the dosage of the white granulated sugar is the weight % of 10 weight %~30, the dosage of the fructose syrup
For the weight % of 5 weight %~15, the dosage of the stabilizer is the weight % of 0.4 weight %~0.8.According to embodiments of the present invention
Method prepare durian jam without bleed, without lamination, full smooth, fine and smooth, the soft and just melt in the mouth of mouthfeel, there is pomegranate
The strong fragrance of lotus, and it is used directly for garland type frozen so that frozen mouthfeel is soft, sliding, and does not lose pomegranate
The flavour that lotus has, flavor is full, and flower pattern is stood upright, be full.
According to an embodiment of the invention, the above method further comprises at least one following additional technical feature：
According to an embodiment of the invention, methods described includes：The temperature of the water is 20~40 DEG C.Inventor's discovery,
In above-mentioned water temperature range, the flavor of durian jam can farthest retain, and pass through high shear energy at the temperature disclosed above
Enough stabilizer is set to dissolve to form gel well.
According to an embodiment of the invention, methods described includes：The water temperature of the water is 30 DEG C.Inventor has found, above-mentioned
Under water temperature, the flavor of durian jam can farthest retain, and can make stabilization by high shear at the temperature disclosed above
Dissolving forms gel well for agent.
According to an embodiment of the invention, methods described includes：The high shear treatment be temperature be 20~40 DEG C, rotating speed
10~30min is carried out under conditions of 4000~6000rmp.Inventor has found, under conditions of above-mentioned high shear, stabilizer energy
It is enough to dissolve well and good gel be formed, so that the durian jam being prepared using the above method is applied to drawing
When on flower pattern frozen, flower pattern full and stand upright.
According to an embodiment of the invention, methods described includes：The high shear treatment be temperature be 30 DEG C, rotating speed
20min is carried out under conditions of 5000rmp.Inventor has found that under conditions of above-mentioned high shear, stabilizer can be good at molten
Solve and good gel can be formed, so that the durian jam being prepared using the above method is applied to the freezing of garland type
When on drink, flower pattern full and stand upright.
According to an embodiment of the invention, methods described includes：The sterilization processing is in the condition that temperature is 90~120 DEG C
30~900s of lower progress.Inventor has found, under above-mentioned sterilization conditions, can be very good to kill microorganism and at utmost
The original flavor of reservation durian.
According to an embodiment of the invention, methods described includes：The sterilization processing is entered under conditions of temperature is 100 DEG C
Row 300s.Inventor has found, under above-mentioned sterilization conditions, can be very good to kill microorganism and farthest retains pomegranate
The original flavor of lotus.
According to an embodiment of the invention, methods described includes：The temperature of the cooling treatment is 1~8 DEG C.Invention human hair
It is existing, 1~8 DEG C is cooled to, durian jam can be allowed to be directly used in garland type frozen, keeps flavor, the mouth of durian jam
Flower pattern is stood upright full while sense.
According to an embodiment of the invention, methods described includes：The temperature of the cooling treatment is 4 DEG C.Inventor has found, cold
But to 4 DEG C, durian jam can be allowed to be directly used in garland type frozen, while keeping flavor, the mouthfeel of durian jam
Flower pattern is stood upright full.
According to an embodiment of the invention, methods described includes：The dosage of the durian is 60%, the dosage of the white granulated sugar
For 20%, the dosage of the fructose syrup is 10%, and the dosage of the stabilizer is 0.6%.Inventor's discovery, above-mentioned composition
It is more preferable in the durian jam mouthfeel of above-mentioned dosage, closer to the flavor of durian, and garland type frozen is can be directly used for, flower
Type is fuller to stand upright, and mouthfeel is finer and smoother, and flavor is stronger.
According to an embodiment of the invention, the stabilizer includes carragheen and pectin.Inventor has found, while uses this
When the durian jam that two kinds of stabilizers obtain is applied on garland type frozen, flower pattern can keep standing upright persistently.
According to an embodiment of the invention, the dosage of the carragheen is the weight % of 0.02 weight %~0.06, the pectin
Dosage be the weight % of 0.2 weight %~0.6.Inventor's discovery, what the carragheen in above-mentioned amount ranges obtained with pectin
When durian jam is applied on garland type frozen, flower pattern is stood upright full.
According to an embodiment of the invention, the dosage of the carragheen is 0.04 weight %, and the dosage of the pectin is 0.40
Weight %.Inventor is had found, garland type frozen is applied in the durian jam that carragheen and the pectin of above-mentioned dosage obtain
When upper, flower pattern is more stood upright full.
In the third aspect of the present invention, the present invention proposes a kind of method for preparing durian jam.According to the reality of the present invention
Example is applied, methods described includes：1) stabilizer is subjected to decentralized processing with white granulated sugar, be added in 20~40 DEG C of drinking water, then added
Enter fructose syrup, mixed liquor 1 is made；2) the clean durian pulp taken is added rapidly in mixed liquor 1 again, be made
Mixed liquor 2；3) mixed liquor 2 is subjected to high shear, sterilization and cooling treatment, to obtain the durian jam；Its
In, the water temperature of the drinking water is 30 DEG C；The dosage of the durian is 60 weight %, and the dosage of the white granulated sugar is 20 weights
% is measured, the dosage of the fructose syrup is 10 weight %, and the dosage of the stabilizer is 0.6 weight %；The stabilizer includes
Carragheen and pectin, the dosage of the carragheen is 0.04 weight %, and the dosage of the pectin is 0.40 weight %；It is described
High shear treatment be temperature be 30 DEG C, rotating speed be 5000rmp under conditions of carry out 20min；The sterilization processing is in temperature
To carry out 300s under conditions of 100 DEG C；The temperature of the cooling treatment is 4 DEG C.Prepared by method according to embodiments of the present invention
Durian jam without bleed, without lamination, full smooth, fine and smooth, the soft and just melt in the mouth of mouthfeel, there is the strong perfume (or spice) of durian
Taste, and it is used directly for garland type frozen so that frozen mouthfeel is soft, sliding, and does not lose the spy that durian has
Different flavor, flavor is full, and flower pattern is stood upright, be full.
In the fourth aspect of the present invention, the present invention proposes a kind of frozen.According to an embodiment of the invention, it is described cold
Freezing drink includes foregoing durian jam or the durian jam prepared according to method noted earlier.According to the present invention
The frozen of embodiment, no ice quarrel ice slush, state are fine and smooth, no bleed, without lamination, and flower pattern is stood upright, be full, durian
Sauce is not weak, durian flavor is pure, strong and mouthfeel ice is refreshing, soft.
In the fifth aspect of the present invention, the present invention proposes a kind of method for preparing garland type frozen.According to this hair
Bright embodiment, methods described include：By the frozen feed liquid in burin-in process and foregoing durian jam or
The durian jam prepared according to method noted earlier is mixed；Mixed liquor is subjected to garland processing, to be drawn
Flower pattern chilled beverage.Inventor has found that being directly added into dispensing after durian jam could keep colored by PROCESS FOR TREATMENT of congealing
Type is stood upright full, but the taste of the durian jam after congealing is bigger than relatively cold, ice quarrel and mouthfeel is not fine and smooth, according to invention
The above method of embodiment, durian jam is added during aging, avoids the process congealed, ice quarrel can be avoided big and mouthfeel not
The problem of fine and smooth；Using the standby frozen of above-mentioned durian sauced, the loss of its durian flavor is small, in good taste without peculiar smell,
Closer to the flavor of durian.Garland type frozen prepared by method according to embodiments of the present invention, flower pattern are stood upright, are full, pomegranate
Lotus jam is not weak, durian flavor is pure, strong and mouthfeel is soft, sliding.
According to an embodiment of the invention, the above method further comprises at least one following additional technical feature：
According to an embodiment of the invention, the mixing is feed liquid with foregoing durian jam or according to side noted earlier
Carried out under conditions of the durian jam stirring 30min that method prepares.Inventor has found, stirs 30min, feed liquid and durian
Jam can be well mixed, the flavor of durian jam and the flavor perfect adaptation of frozen feed liquid.
Embodiment
Embodiments of the invention are described below in detail.The following examples are exemplary, it is intended to for explaining the present invention,
And it is not considered as limiting the invention.
Embodiment 1
1st, the making of durian jam：
The formula of durian jam：60 weight % durians, 20 weight % white granulated sugars, 10 weight % fructose syrups, 0.04 weight
Measure % carragheens, 0.4 weight % pectin, and the water of surplus；
The manufacture craft of durian jam is：
1) durian cleaned, take pulp；
2) first mixed stabilizer is disperseed with white granulated sugar, adds in 30 DEG C of water, add fructose syrup, be made mixed
Close feed liquid 1；
3) durian pulp is added in mixed liquor 1 soon, mixed liquor 2 is made；
4) mixed liquor 2 is subjected to high shear, 25 DEG C, rotating speed 5000rmp, time 20min of temperature；
5) mixed liquor after shearing is sterilized, 100 DEG C of sterilization temperature, time 300s；
6) mixed liquor after sterilization is cooled to 4 DEG C, preserved, it is stand-by；
2nd, the manufacture craft of garland type frozen：
1) according to frozen formula progress dispensing is passed, homogeneous, sterilization, burin-in process are then carried out；
2) it is less than 10 DEG C according to temperature after traditional frozen aging；
3) durian jam is added in frozen feed liquid aging, and stirs 30min；
4) durian jam and durian taste feed liquid are subjected to garland and garland product is made.
Embodiment 2
1st, the making of durian jam：
The formula of durian jam：50 weight % durians, 30 weight % white granulated sugars, 10 weight % fructose syrups, 0.02 weight
Measure % carragheens, 0.6 weight % pectin, and the water of surplus；
The manufacture craft of durian jam is：
1) durian cleaned, take pulp；
2) first mixed stabilizer is disperseed with white granulated sugar, adds in 20 DEG C of water, add fructose syrup, be made mixed
Close feed liquid 1；
3) durian pulp is added in mixed liquor 1 soon, mixed liquor 2 is made；
4) mixed liquor is subjected to high shear, 20 DEG C, rotating speed 6000rmp, time 10min of temperature；
5) mixed liquor after shearing is sterilized, 90 DEG C of sterilization temperature, time 900s；
6) mixed liquor after sterilization is cooled to 8 DEG C, preserved, it is stand-by；
2nd, the manufacture craft of garland type frozen：With embodiment 1
Embodiment 3
1st, the making of durian jam：
The formula of durian jam：70 weight % durians, 10 weight % white granulated sugars, 10 weight % fructose syrups, 0.06 weight
Measure % carragheens, 0.2 weight % pectin, and the water of surplus；
The manufacture craft of durian jam is：
1) durian cleaned, take pulp；
2) first mixed stabilizer is disperseed with white granulated sugar, adds in 40 DEG C of water, add fructose syrup, be made mixed
Close feed liquid 1；
3) durian pulp is added in mixed liquor 1 soon, mixed liquor 2 is made；
4) mixed liquor 2 is subjected to high shear, 40 DEG C, rotating speed 4000rmp, time 30min of temperature；
5) mixed liquor after shearing is sterilized, 120 DEG C of sterilization temperature, time 30s；
6) mixed liquor after sterilization is cooled to 1 DEG C, preserved, it is stand-by.
2nd, the manufacture craft of durian flavor freezing beverage：With embodiment 1
Comparative example 1
1st, the making of durian jam：
The formula of durian jam：With embodiment 1
The manufacture craft of durian jam is：With embodiment 1；
2nd, the manufacture craft of durian flavor freezing beverage：
It is that durian jam adds in dispensing with the difference of embodiment 1, i.e. durian jam have passed through freezing machine and enter
Row blows frost and congealed.
Comparative example 2
1st, the making of durian jam：
The formula of durian jam：40 weight % durians, 40 weight % white granulated sugars, 20 weight % fructose syrups, 0.02 weight
Measure % carragheens, 0.6 weight % pectin, and the water of surplus；
The manufacture craft of durian jam is：With embodiment 1；
2nd, the manufacture craft of durian flavor freezing beverage：With embodiment 1.
Comparative example 3
1st, the making of durian jam：
The formula of durian jam：80 weight % durians, 5 weight % white granulated sugars, 10 weight % fructose syrups, 0.02 weight %
Carragheen, 0.6 weight % pectin, and the water of surplus；
The manufacture craft of durian jam is：With embodiment 1；
2nd, the manufacture craft of durian flavor freezing beverage：With embodiment 1.
Comparative example 4
1st, the making of durian jam：
The formula of durian jam：60 weight % durians, 20 weight % white granulated sugars, 10 weight % fructose syrups, 0.01 weight
Measure % carragheens, 0.7 weight % pectin, and the water of surplus；
The manufacture craft of durian jam is：With embodiment 1；
2nd, the manufacture craft of durian flavor freezing beverage：With embodiment 1.
Comparative example 5
1st, the making of durian jam：
The formula of durian jam：60 weight % durians, 20 weight % white granulated sugars, 10 weight % fructose syrups, 0.07 weight
Measure % carragheens, 0.1 weight % pectin, and the water of surplus；
The manufacture craft of durian jam is：With embodiment 1；
2nd, the manufacture craft of durian flavor freezing beverage：With embodiment 1.
Comparative example 6
1st, the making of durian jam：
The formula of durian jam：With embodiment 1；
The manufacture craft of durian jam is：
1) durian cleaned, take pulp；
2) first mixed stabilizer is disperseed with white granulated sugar, adds in 50 DEG C of water, add fructose syrup, material is made
Liquid 1；
3) durian pulp is added in feed liquid 1 soon, mixed liquor 2 is made；
4) mixed liquor is subjected to high shear, temperature 50 C, rotating speed 3000rmp, time 50min；
5) mixed liquor after shearing is sterilized, 85 DEG C of sterilization temperature, time 300s；
6) mixed liquor after sterilization is cooled to 15 DEG C, preserved, it is stand-by；
2nd, the manufacture craft of durian flavor freezing beverage：With embodiment 1.
Comparative example 7
1st, the making of durian jam：
The formula of durian jam：With embodiment 1；
The manufacture craft of durian jam is：
1) durian cleaned, take pulp；
2) first mixed stabilizer is disperseed with white granulated sugar, adds in 10 DEG C of water, add fructose syrup, material is made
Liquid 1；
3) durian pulp is added in feed liquid 1 soon, mixed liquor 2 is made；
4) mixed liquor is subjected to high shear, 10 DEG C, rotating speed 8000rmp, time 5min of temperature；
5) mixture after shearing is sterilized, 130 DEG C of sterilization temperature, time 30s；
6) mixture after sterilization is cooled to 0 DEG C, preserved, it is stand-by；
2nd, the manufacture craft of durian flavor freezing beverage：With embodiment 1.
Sensory evaluation is analyzed
It is A~J by the frozen numbering obtained by embodiment 1~3 and comparative example 1~7, randomly selects 31 product
Personnel are commented to carry out the structural state of durian jam, mouthfeel, the contrast test of flavor；Also, the garland type frozen that will be made
Placed 12 months at -18 DEG C, observe the structural state after the strong degree of flower pattern, the freezing of durian jam, taste and flavor
Carry out comparative evaluation；Carry out the overall preference degree test of frozen simultaneously in addition.Specific standards of grading are as shown in table 1, detection
As a result it is as shown in table 2；
The standards of grading of table 1
The Analyses Methods for Sensory Evaluation Results of table 2
The group of durian jam prepared by the formula of embodiment 1~3 and process conditions it can be seen from Analyses Methods for Sensory Evaluation Results
It is more preferable to knit state, mouthfeel and flavor；In frozen prepared by the durian jam and technique that embodiment 1~3 is obtained
The structural state of durian jam, mouthfeel and flavor are more preferable；The frozen that embodiment 1~3 is obtained also more is liked by consumer
Love.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy for combining the embodiment or example description
Point is contained at least one embodiment or 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.Moreover, specific features, structure, material or the feature of description can be with office
Combined in an appropriate manner in one or more embodiments or example.In addition, in the case of not conflicting, this area
Technical staff can be carried out the different embodiments or example and the feature of different embodiments or example described in this specification
With reference to 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 limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changed, replacing and modification.
Claims (10)
- A kind of 1. durian jam, it is characterised in that including：The weight % of 50 weight %~70 durian,The weight % of 10 weight %~30 white granulated sugar,The weight % of 5 weight %~15 fructose syrup,The weight % of 0.4 weight %~0.8 stabilizer, andThe water of surplus.
- 2. durian jam according to claim 1, it is characterised in that including：60 weight % durian,20 weight % white granulated sugar,10 weight % fructose syrup,0.6 weight % stabilizer, andThe water of surplus.
- 3. durian jam according to claim 1, it is characterised in that the stabilizer includes carragheen and pectin；Optionally, the dosage of the carragheen is the weight % of 0.02 weight %~0.06, and the dosage of the pectin is 0.2 weight % ~0.6 weight %；Preferably, the dosage of the carragheen is 0.04 weight %, and the dosage of the pectin is 0.40 weight %.
- A kind of 4. method for preparing durian jam, it is characterised in that including：Durian and white granulated sugar, fructose syrup, stabilizer, water are subjected to mixed processing；AndGained mixed liquor is subjected to high shear, sterilization and cooling treatment, to obtain the durian jam,Wherein, the dosage of the durian is the weight % of 50 weight %~70, and the dosage of the white granulated sugar is the weight of 10 weight %~30 Measure %, the dosage of the fructose syrup is the weight % of 5 weight %~15, and the dosage of the stabilizer is the weight of 0.4 weight %~0.8 Measure %.
- 5. according to the method for claim 4, it is characterised in that the temperature of the water is 20~40 DEG C；Preferably, the water temperature of the water is 30 DEG C；Optionally, it in temperature is 20~40 DEG C that the high shear treatment, which is, carry out 10 under conditions of 4000~6000rmp of rotating speed~ 30min；Preferably, it in temperature is 30 DEG C that the high shear treatment, which is, carries out 20min under conditions of rotating speed 5000rmp；Optionally, the sterilization processing is to carry out 30~900s under conditions of temperature is 90~120 DEG C；Preferably, the sterilization processing is to carry out 300s under conditions of temperature is 100 DEG C；Optionally, the temperature of the cooling treatment is 1~8 DEG C；Preferably, the temperature of the cooling treatment is 4 DEG C.
- 6. according to the method for claim 4, it is characterised in that the dosage of the durian is 60 weight %, the white granulated sugar Dosage be 20 weight %, the dosage of the fructose syrup is 10 weight %, and the dosage of the stabilizer is 0.6 weight %；Preferably, the stabilizer includes carragheen and pectin；Optionally, the dosage of the carragheen is the weight % of 0.02 weight %~0.06, and the dosage of the pectin is 0.2 weight % ~0.6 weight %；Preferably, the dosage of the carragheen is 0.04 weight %, and the dosage of the pectin is 0.40 weight %.
- A kind of 7. method for preparing durian jam, it is characterised in that including：1) stabilizer is subjected to decentralized processing with white granulated sugar, is added in 20~40 DEG C of drinking water, adds fructose syrup, be made Mixed liquor 1；2) the clean durian pulp taken is added rapidly in mixed liquor 1 again, mixed liquor 2 is made；3) mixed liquor 2 is subjected to high shear, sterilization and cooling treatment, to obtain the durian jam；Wherein, the water temperature of the drinking water is 30 DEG C；The dosage of the durian is 60 weight %, and the dosage of the white granulated sugar is 20 weight %, and the dosage of the fructose syrup is 10 weight %, the dosage of the stabilizer is 0.6 weight %；The stabilizer includes carragheen and pectin, and the dosage of the carragheen is 0.04 weight %, the dosage of the pectin For 0.40 weight %；The high shear treatment be temperature be 30 DEG C, rotating speed be 5000rmp under conditions of carry out 20min；The sterilization processing is to carry out 300s under conditions of temperature is 100 DEG C；The temperature of the cooling treatment is 4 DEG C.
- 8. a kind of frozen, it is characterised in that including the durian jam described in any one of claims 1 to 3 or according to right It is required that the durian jam that any one of 4~7 methods describeds prepare.
- A kind of 9. method for preparing garland type frozen, it is characterised in that including：By the durian jam described in the frozen feed liquid in burin-in process and any one of claims 1 to 3 or according to power Profit requires that the durian jam that any one of 4~7 methods describeds prepare is mixed；Mixed liquor is subjected to garland processing, with Just garland type chilled beverage is obtained.
- 10. according to the method for claim 9, it is characterised in that any one of the mixed liquor and claims 1 to 3 institute The durian jam stated or the durian jam prepared according to any one of claim 4~7 methods described stir 30min condition Lower progress.
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| CN201710930259.XA CN107788473A (en) | 2017-10-09 | 2017-10-09 | Durian jam and its manufactured frozen |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710930259.XA CN107788473A (en) | 2017-10-09 | 2017-10-09 | Durian jam and its manufactured frozen |
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| CN107788473A true CN107788473A (en) | 2018-03-13 |
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| CN201710930259.XA Pending CN107788473A (en) | 2017-10-09 | 2017-10-09 | Durian jam and its manufactured frozen |
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| CN108703339A (en) * | 2018-05-25 | 2018-10-26 | 珠海天禾食品有限公司 | A kind of durian sauce and preparation method thereof |
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