CN109549146A - A kind of bread jam and preparation method thereof - Google Patents
A kind of bread jam and preparation method thereof Download PDFInfo
- Publication number
- CN109549146A CN109549146A CN201910017176.0A CN201910017176A CN109549146A CN 109549146 A CN109549146 A CN 109549146A CN 201910017176 A CN201910017176 A CN 201910017176A CN 109549146 A CN109549146 A CN 109549146A
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- China
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- parts
- bread
- juice
- jam
- fruit
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- 235000008429 bread Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 235000011869 dried fruits Nutrition 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000004519 grease Substances 0.000 claims abstract description 14
- 230000000694 effects Effects 0.000 claims abstract description 12
- 239000000126 substance Substances 0.000 claims abstract description 12
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 239000000084 colloidal system Substances 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 235000003084 food emulsifier Nutrition 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 24
- 235000013399 edible fruits Nutrition 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 23
- 230000004151 fermentation Effects 0.000 claims description 23
- 235000005979 Citrus limon Nutrition 0.000 claims description 21
- 244000131522 Citrus pyriformis Species 0.000 claims description 21
- 240000006365 Vitis vinifera Species 0.000 claims description 18
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 16
- 239000002245 particle Substances 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 14
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 11
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 11
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 11
- 235000021014 blueberries Nutrition 0.000 claims description 11
- 240000001008 Dimocarpus longan Species 0.000 claims description 10
- 235000000235 Euphoria longan Nutrition 0.000 claims description 10
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 10
- 244000291414 Vaccinium oxycoccus Species 0.000 claims description 10
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 10
- 235000004634 cranberry Nutrition 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 9
- 235000015205 orange juice Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000004945 emulsification Methods 0.000 claims description 8
- 230000002269 spontaneous effect Effects 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 229920000161 Locust bean gum Polymers 0.000 claims description 7
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- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 235000019674 grape juice Nutrition 0.000 claims description 7
- -1 hydroxypropyl Chemical group 0.000 claims description 7
- 235000010420 locust bean gum Nutrition 0.000 claims description 7
- 239000000711 locust bean gum Substances 0.000 claims description 7
- 235000010449 maltitol Nutrition 0.000 claims description 7
- 239000000845 maltitol Substances 0.000 claims description 7
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 7
- 229940035436 maltitol Drugs 0.000 claims description 7
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims description 7
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- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 6
- 235000019987 cider Nutrition 0.000 claims description 6
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- 238000007254 oxidation reaction Methods 0.000 claims description 6
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- 235000004936 Bromus mango Nutrition 0.000 claims description 5
- 240000007228 Mangifera indica Species 0.000 claims description 5
- 235000014826 Mangifera indica Nutrition 0.000 claims description 5
- 235000009184 Spondias indica Nutrition 0.000 claims description 5
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 5
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 235000013532 brandy Nutrition 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims description 4
- 239000000839 emulsion Substances 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 4
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 4
- 235000020015 schwarzbier Nutrition 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 235000014101 wine Nutrition 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 3
- 244000263375 Vanilla tahitensis Species 0.000 claims description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 3
- 230000021736 acetylation Effects 0.000 claims description 3
- 238000006640 acetylation reaction Methods 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000005300 cardamomo Nutrition 0.000 claims description 2
- 239000000498 cooling water Substances 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 claims description 2
- 235000021433 fructose syrup Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 229920000223 polyglycerol Polymers 0.000 claims description 2
- 235000020748 rosemary extract Nutrition 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims 1
- 239000006185 dispersion Substances 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 abstract description 6
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- 238000012545 processing Methods 0.000 abstract description 5
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- 239000000463 material Substances 0.000 description 15
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- 150000002978 peroxides Chemical class 0.000 description 9
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- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 description 2
- 238000013098 chemical test method Methods 0.000 description 2
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
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- 239000005018 casein Substances 0.000 description 1
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- 235000021240 caseins Nutrition 0.000 description 1
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- 238000005260 corrosion Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000000887 face Anatomy 0.000 description 1
- 235000019581 fat taste sensations Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
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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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
Abstract
The invention discloses a kind of bread jam, include following components: mixing dried fruit, blended fruit juice, sweet substance, edible colloid, food emulsifier, converted starch, grease, drinks, edible salt, spice and water.Meets the needs of market is to product diversification for Pan Natuoni bread processing process.The Pan Natuoni bread is pure and fresh with jam taste, and fruity is abundant, sour-sweet moderate, aftertaste mellowness.Pol is 55~60 °, and pH value is 3.2~3.8, and water activity Aw is 0.86~0.89, does not add chemically synthesized preservative.
Description
Technical field
The invention belongs to bake manufacture field, in particular to a kind of bread jam and preparation method thereof.
Background technique
Pan Natuoni bread (Panettone) is firstly appeared in fashionable dress important city Milan of North of Italy, is a typical west
Formula baked product containing fruit.Pan Natuoni bread is that orange peel, lemon peel, raisins, milk, yolk, Rum etc. are mixed into face
It is mixed thoroughly together in powder and water, in addition carries out prolonged cold fermentation plus unartificial yeast, fruity, aroma and dough is allowed sufficiently to melt
It closes, the Pan Natuoni bread for toasting completion is soft, and fruity overflows, and nutrition is balanced, is deep by the favorite baking of Chinese and western consumer
Product.
Traditional Pan Natuoni breadmaking process is complicated, and operation failure rate is high, and product quality is irregular.In order to solve
It bakes chain pastry shop and industrialization bakes this problem that enterprise faces, develop Pan Natuoni bread can with standardized production
Jam containing fruit suitable for Pan Natuoni bread, shortens and simplifies its processing technology.Presently commercially available jam, it is most of
Moisture content is high, and water activity is big, and moisture retention is poor, is directly used in baked product and is easy to cause water translocation, and mildew etc. is caused to be eaten
Product safety problem.Meanwhile with the propulsion for baking industry standardization process, the demand to freeze proof jam product is growing day by day.
Developing one kind can shorten, simplify Pan Natuoni bread processing process, at the same have moisturizing, anti-freezing property containing fruit
Jam preparation method is highly desirable.
Summary of the invention
In conclusion it is necessary to provide a kind of bread jam by the present invention, meet for Pan Natuoni bread processing process
Demand of the market to product diversification.The Pan Natuoni bread is pure and fresh with jam taste, and fruity is abundant, sour-sweet moderate, aftertaste alcohol
It is fragrant.Pol is 55~60 °, and pH value is 3.2~3.8, and water activity Aw is 0.86~0.89, does not add chemically synthesized anti-corrosion
Agent.It can be stored under the conditions of 0~7 DEG C, the shelf-life is 180 days；- 18 DEG C or less refrigerated storages, shelf-life are 365 days.
It is necessary to provide a kind of preparation methods for preparing above-mentioned bread jam.
A kind of bread jam includes following components by mass parts:
Wherein, the mixing dried fruit is raisins, Cranberry is dry, blueberry is dry, dried longan pulp, dried mango, orange peel are dry and lemon
Four kinds or more of Pi Ganzhong；The blended fruit juice is cider, lemon juice, orange juice, grape juice, Cranberry Juice Cocktail and blueberry juice
In at least two.
Wherein, the sweet substance is confectioners' sugar, trehalose, glucose, oligomeric maltose, maltitol and fruit
At least two in glucose slurry；
The edible colloid is pectin, locust bean gum, carragheen, sodium carboxymethylcellulose, microcrystalline cellulose and seaweed
At least one of sour sodium.
Wherein, the food emulsifier is polyglycerol ester, molecule distillating monoglyceride, stearoyl lactate, alginic acid third
At least one of diol ester, casein sodium and starch Sodium Octenyl Succinate；
The converted starch is that hydroxypropyl PASELLI EASYGEL, the double starch adipates of acetylation and oxidation hydroxypropyl form sediment
One or both of powder.
Wherein, the grease is at least one of soybean oil, rapeseed oil, salt-free butter；The drinks is white orchid
At least one of ground, grape wine, Rum and black beer.
Wherein, the spice is one or both of cortex cinnamomi, cloves, cardamom, vanilla pod, Rosmarinus officinalis extract.
A kind of preparation method preparing bread jam as described above, comprising the following steps:
(1) it stocks up in mass ratio；
(2) mixing dried fruit is broken into after granule and is impregnated with drinks and blended fruit juice, spontaneous fermentation 3~7 days；After fermentation
Filtering respectively obtains mixing fruit and fruit juice；
(3) edible colloid, food emulsifier and sweet substance are mixed, part water is added, stirs evenly, herein part water
It can be the half of water consumption；
(4) grease is added while stirring, after grease is added, continues 90~150 seconds, until emulsification is complete；
(5) emulsion is heated to 60~65 DEG C, and the mixing fruit that edible salt, spice and step 2 obtain is added；
(6) 70~75 DEG C are heated to, converted starch liquid is added, the converted starch liquid is mixed by converted starch with part water
It obtains, part water can be the half of water consumption herein；
(7) 85~90 DEG C are heated to, the juice that step 2 obtains is added, 88~92 DEG C keep the temperature 5~10 minutes, filling；
(8)≤35 DEG C are cooled to after filling, obtains bread jam.
Wherein, in step 2, the specific method that mixing dried fruit is broken into granule is: -35 DEG C of dried fruit process of mixing or less is quick-frozen to be set
Quick-frozen to -18 DEG C of central temperature or so standby, in addition to orange peel is dry and lemon peel is dry mixing dried fruit, crosses dicer one time or two
Time, being switched to particle diameter is 5-8mm；Lemon peel is dry and orange peel did high-speed shearing machine, is milled to particle diameter 1-2mm；It will break
Broken good dried fruit mixing, then wet sterilization 20 minutes.
Wherein, fermentation time 3~7 days in step (2), the alcohol concentration of fermentation liquid are 6~10%vol；
Solid-state sweet substance in step (3) refers to one of confectioners' sugar, trehalose, glucose, for dispersing
Colloid and emulsifier prevent from agglomerating；
Emulsification in step (4) is 0.86~0.88 all referring to the water activity Aw of control emulsion；
Heating described in step (5), (6) refers to is heated by steam-jacked kettle；
Filling, temperature >=65 DEG C described in step (7)；
Cooling method described in step (8) is cooling water or vacuum quickly cooling.
The invention has the following beneficial effects:
(1) jam of the invention does not include chemical synthesis preservative, by with alcoholic substance and blended fruit juice soaking sterilization
Mixing dried fruit fourth afterwards ferments that harmful microbe is inhibited to grow using natural biological.Spice is added simultaneously and increases wind
Taste using its natural anticorrosion and oxidation resistant effect, and assists extending the quality guarantee period of jam；
(2) present invention is combined by the science of glucide, grease, blended fruit juice, colloid and emulsifier, so that the jam
Taste is pure and fresh, clean taste, aftertaste mellowness；With moderate moisture content and water activity, easily in conjunction with dough, without influencing
The normal shaping of bread, fermentation, baking；There is lower pH using fruit organic acid by the science combination of dried fruit and fruit juice
Value, under conditions of no added chemical synthesis preservative, is stored, long shelf-life was up to 180 days under the conditions of 0~7 DEG C of temperature；
(3) jam of the invention has frost resistance, thaws after freezing, good mouthfeel, anhydrous precipitation.- 18 DEG C or less freezings
Storage, long shelf-life was up to 365 days；With moisture retention, jam is mixed into the Pan Natuoni bread produced after dough, soft taste
There are chewy texture, even air hole distribution, when for making freezing flour-dough semi-finished product, frost resistance is good, and help delays dough aging, is baked out
Bread good mouthfeel；
(4) this invention simplifies the production process of traditional bread, so that Pan Na that is delicious, complicated for operation, being not easy popularization
Ask the quality of Buddhist nun's bread more stable.Cost of labor has been saved simultaneously, enterprise has been baked to bake chain pastry shop and industrialization and provides
Effective standard product scheme.
Detailed description of the invention
Fig. 1 is the storage at normal temperature peroxide value result of embodiment 1-3 and comparative example 1-3.
Specific embodiment
The present invention is described further below with reference to some specific embodiments.Specific embodiment is further specifically
The bright present invention, non-limiting protection scope of the present invention.
Embodiment 1
The present embodiment Pan Natuoni bread jam, is prepared by the raw material of following mass fraction: 25 parts of raisins, climing
More the certain kind of berries is 15 parts dry, 10 parts of dried longan pulp, orange peel is 1 part dry, lemon peel is 0.8 part dry, 2 parts of brandy, 5 parts of Rum, 5 parts of grape juice,
6 parts of lemon juice, 10 parts of orange juice, 8 parts of level-one rapeseed oil, 5 parts of trehalose, 5 parts of maltitol, 0.15 part of edible salt, hydroxypropyl two
1 part of starch phosphate, 0.5 part of starch Sodium Octenyl Succinate, 0.15 part of propylene glycol alginate, 0.2 part of pectin, locust bean gum
0.2 part, 0.05 part of cortex cinnamomi, 0.01 part of rosemary, 8 parts of water.
The preparation method of the present embodiment Pan Natuoni bread jam, concrete operation step are as follows:
(1) by raisins, Cranberry is dry, dried longan pulp, orange peel are dry, -35 DEG C of mistake of lemon peel xeromenia or less instant freezers are quick-frozen extremely
- 18 DEG C of central temperature or so, raisins, Cranberry is dry, and dried longan pulp is crossed dicer one time or twice, and being switched to particle diameter is 5-
8mm；Lemon peel is dry and orange peel did high-speed shearing machine, is milled to particle diameter 1-2mm；
(2) dried fruit small pieces wet sterilization will be mixed after twenty minutes, with brandy, Rum, grape juice, lemon juice, orange juice
It impregnates, spontaneous fermentation 3~7 days；It filters after fermentation and separates fruit and juice spare, must mix fruit 1 and the juice that ferments
2；
(3) pectin, locust bean gum, starch Sodium Octenyl Succinate, propylene glycol alginate are mixed with trehalose, is stirred
Uniformly；Maltitol, fermentation juice 2 is added, stirring is to being visible by naked eyes particle；Rapeseed oil is added while stirring, grease is added
After, continue stirring 90~150 seconds, until emulsification is completely, obtains material 3；
(4) 3 steam-jacked kettle of material prepared by step (3) is heated to 65~70 DEG C, addition edible salt, cortex cinnamomi, fan change
Fragrant extract and mixing fruit 1；Continue to be heated to 70~75 DEG C, hydroxypropyl PASELLI EASYGEL aqueous solution is added；Continue to heat
5~10 minutes are kept the temperature to 88~92 DEG C, obtains material 4, temperature is filling under the conditions of being not less than 65 DEG C；
(5) filling vacuum quickly cooling is cooled to central temperature≤35 DEG C in 60 minutes afterwards, obtains Pan Natuoni bread jam.
Embodiment 2
The present embodiment Pan Natuoni bread jam, is prepared by the raw material of following mass fraction: 25 parts of raisins, indigo plant
The certain kind of berries is 10 parts dry, 10 parts of dried mango, orange peel are 0.5 part dry, lemon peel does 0.5 part, 6 parts of Rum, 3 parts of black beer, 5 parts of cider, Portugal
4 parts of grape juice, 6 parts of lemon juice, 7 parts of orange juice, 8 parts of level-one soybean oil, 5 parts of white granulated sugar, 8 parts of maltitol, 0.1 part of edible salt, second
Acylated double 1.2 parts of starch adipate, 0.5 part of starch Sodium Octenyl Succinate, 0.4 part of microcrystalline celluloses, locust bean gum 0.2
Part, 0.05 part of cortex cinnamomi, 0.03 part of cloves, 10 parts of water.
The preparation method of the present embodiment Pan Natuoni bread jam, concrete operation step are as follows:
(1) by raisins, blueberry is dry, dried mango, orange peel are dry, -35 DEG C of mistake of lemon peel xeromenia or less instant freezers are quick-frozen into
- 18 DEG C or so of heart temperature, raisins, blueberry is dry, and dried mango is crossed dicer one time or twice, and being switched to particle diameter is 5-8mm；Lemon
Lemon skin is dry and orange peel did high-speed shearing machine, is milled to particle diameter 1-2mm；
(2) will mixing dried fruit small pieces wet sterilization after twenty minutes, with Rum, black beer, cider, grape juice, lemon juice,
Orange juice impregnates, and spontaneous fermentation 3~7 days；It filters after fermentation and separates fruit and juice spare, must mix fruit 1 and ferment
Juice 2；
(3) microcrystalline cellulose, locust bean gum, starch Sodium Octenyl Succinate are mixed with white granulated sugar, is stirred evenly；It is added
Maltitol, fermentation juice 2, stirring is to being visible by naked eyes particle；Soybean oil is added while stirring, after grease is added, after
Continuous stirring 90~150 seconds, until emulsification is completely, obtains material 3；
(4) 3 steam-jacked kettle of material prepared by step (3) is heated to 65~70 DEG C, edible salt, cortex cinnamomi, cloves is added
With mixing fruit 1；Continue to be heated to 70~75 DEG C, the double starch adipate aqueous solutions of acetylation are added；Continue to be heated to 88~
92 DEG C keep the temperature 5~10 minutes, obtain material 4, and temperature is filling under the conditions of being not less than 65 DEG C；
(5) filling vacuum quickly cooling is cooled to central temperature≤35 DEG C in 60 minutes afterwards, obtains Pan Natuoni bread jam.
Embodiment 3
The present embodiment Pan Natuoni bread jam, is prepared by the raw material of following mass fraction: 20 parts of raisins, climing
More the certain kind of berries is 12 parts dry, blueberry is 8 parts dry, 8 parts of dried longan pulp, orange peel do 1.5 parts, 4 parts of Rum, 4 parts of grape wine, 4 parts of cider, blueberry
5 parts of juice, 12 parts of orange juice, 4 parts of rapeseed oil, 4 parts of salt-free butter, 3 parts of glucose, 8 parts of fructose syrup, 0.15 part of edible salt, oxidation
2 parts of hydroxypropul starch, 0.3 part of molecular distillation monoglyceride, 0.4 part of microcrystalline cellulose, 0.2 part of sodium alginate, 0.05 part of cortex cinnamomi, perfume
0.01 part of careless pod, 0.02 part of rosemary, 10 parts of water.
The preparation method of the present embodiment Pan Natuoni bread jam, concrete operation step are as follows:
(1) by raisins, Cranberry is dry, blueberry is dry, dried longan pulp, -35 DEG C of mistake of orange peel xeromenia or less instant freezers are quick-frozen into
- 18 DEG C or so of heart temperature, raisins, Cranberry is dry, blueberry is dry, dried longan pulp is crossed dicer one time or twice, is switched to particle diameter
For 5-8mm；Orange peel did high-speed shearing machine, was milled to particle diameter 1-2mm；
(2) dried fruit small pieces wet sterilization will be mixed after twenty minutes, with Rum, grape wine, cider, blueberry juice, orange juice
It impregnates, spontaneous fermentation 3~7 days；It filters after fermentation and separates fruit and juice spare, must mix fruit 1 and the juice that ferments
2；
(3) microcrystalline cellulose, sodium alginate, molecular distillation monoglyceride are mixed with glucose, is stirred evenly；Fruit Portugal is added
Syrup, fermentation juice 2, stirring is to being visible by naked eyes particle；Rapeseed oil and butter are added while stirring, after grease is added,
Continue stirring 90~150 seconds, until emulsification is completely, obtains material 3；
(4) 3 steam-jacked kettle of material prepared by step (3) is heated to 65~70 DEG C, edible salt, cortex cinnamomi, vanilla is added
Pod, rosemary and mixing fruit 1；Continue to be heated to 70~75 DEG C, oxidation hydroxypropul starch aqueous solution is added；Continue to be heated to 88
~92 DEG C keep the temperature 5~10 minutes, obtain material 4, and temperature is filling under the conditions of being not less than 65 DEG C；
(5) filling vacuum quickly cooling is cooled to central temperature≤35 DEG C in 60 minutes afterwards, obtains Pan Natuoni bread jam.
Comparative example 1
The formula material proportion of the embodiment is same as Example 1, and preparation method is similar to Example 1, and the main distinction exists
In not fermenting to the mixing fruit after wet sterilization.Concrete operation step are as follows:
(1) by raisins, Cranberry is dry, dried longan pulp, orange peel are dry, -35 DEG C of mistake of lemon peel xeromenia or less instant freezers are quick-frozen extremely
- 18 DEG C of central temperature or so, raisins, Cranberry is dry, and dried longan pulp is crossed dicer one time or twice, and being switched to particle diameter is 5-
8mm；Lemon peel is dry and orange peel did high-speed shearing machine, is milled to particle diameter 1-2mm；
(2) mixing dried fruit small pieces wet sterilization must be mixed into fruit 1 after twenty minutes；
(3) pectin, locust bean gum, starch Sodium Octenyl Succinate, propylene glycol alginate are mixed with trehalose, is stirred
Uniformly；Maltitol, brandy, Rum, grape juice, lemon juice, orange juice is added, stirring is to being visible by naked eyes particle；While stirring
It mixes side addition rapeseed oil and continues stirring 90~150 seconds after grease is added, until emulsification is completely, obtain material 3；
(4) 3 steam-jacked kettle of material prepared by step (3) is heated to 65~70 DEG C, addition edible salt, cortex cinnamomi, fan change
Fragrant extract and mixing fruit 1；Continue to be heated to 70~75 DEG C, hydroxypropyl PASELLI EASYGEL aqueous solution is added；Continue to heat
5~10 minutes are kept the temperature to 88~92 DEG C, obtains material 4, temperature is filling under the conditions of being not less than 65 DEG C；
(5) filling vacuum quickly cooling is cooled to central temperature≤35 DEG C in 60 minutes afterwards, obtains Pan Natuoni bread jam.
Comparative example 2
The preparation method of the embodiment is identical as comparative example 1, and formula material proportion is essentially identical with comparative example 1, and difference exists
It is 0.05 part of potassium sorbate and 0.02 part of dehydroactic acid sodium in increasing chemical synthesis preservative.
Comparative example 3
The preparation method of the embodiment is same as Example 1, and formula material proportion is substantially the same manner as Example 1, and difference exists
In no addition spice.
Shelf-life Comparison of experiment results
Jam prepared by Examples 1 to 3, comparative example 1~3 is subjected to shelf-life test.
Shelf-life test method: the sample prepared is subjected to physical and chemical testing (water activity, moisture content, pH value, peroxide
Change value), subjective appreciation, microorganism detection (total plate count, coliform, mould), then by packaged sample respectively at 0~7
DEG C refrigeration, 25 DEG C it is shady and cool dry under the conditions of, refrigeration is placed 195 days, its state change is observed, and carries out physical and chemical testing (peroxidating
Value), subjective appreciation and microorganism detection (total plate count, coliform, mould).
Water activity: it is spread according to the admeasuring apparatus for measuring moisture content of substance in " measurement of GB/T 5009.238-2016 food water activity "
Method (the second method) measurement；
Moisture content: according to the direct drying method (the first method) in " measurement of moisture in GB/T 5009.3-2016 food "
Measurement；
PH value: it is measured according to method as defined in " measurement of GB/T 5009.237-2016 food pH value "；
Peroxide value: according to the titration (first in " measurement of peroxide value in GB/T 5009.227-2016 food "
Method) measurement；
Subjective appreciation: carrying out the subjective appreciation of color etc. to jam, and there are experience personnel in evaluation group by 18
Composition, gives 1~5 point of scoring according to personal preference, makes even respectively；
Total plate count: according to method as defined in " measurement of GB/T 4789.2-2016 food microbiological examination total plate count "
Measurement；
Coliform: according to the coliform in " GB/T 4789.3-2016 food microbiological examination enumeration of coliforms "
Group's MPN counting method (the first method) measures；
Mould: according in " GB/T 4789.15-2016 food microbiological examination mould and yeast counts " mould and
Yeast colony counting method (the first method) measurement.
Test result and data are analyzed: result is as shown in table 1, table 2, attached drawing 1.
1 sample of table physics and chemistry and comparative analysis result
2 sample shelf-life of table test result
Conclusion: Examples 1 to 3 mixes fruit compared with comparative example 1~2 it can be seen from the sample analysis result of table 1
After spontaneous fermentation, the Pan Natuoni bread jam flavor being prepared is more preferable, has more pure and fresh fruity, jam aftertaste
More mellowness；Meanwhile after spontaneous fermentation, jam has lower pH value, is more advantageous to inhibition harmful microorganism.Embodiment
1~3 compared with comparative example 3, joined spice mix, the flavor of jam is more abundant, aftertaste more mellowness.
Examples 1 to 3 passes through life without addition chemical synthesis preservative it can be seen from 2 shelf-life of table test result
The synergistic function of the physical and chemical indexes such as object spontaneous fermentation and moisture content, water activity and pH value, microorganism detection result are complete
Journey is good.Until the 180th day, sensory evaluation scores > 4, the shelf-life are as follows: 0-7 DEG C of refrigerated storage, 180 days.Comparative example 1 is not by hair
Ferment basically reaches microbial safety requirement in 30 days, but sensory evaluation scores are not high, and fruity is not pure and fresh, has a small amount of grease to ooze out.
Beginning total plate count can not mostly be counted within 90th day, and microorganism is unqualified.Comparative example 2 is added to chemical conjunction not through everfermentation
At preservative, microorganism detection result is whole good, but sensory evaluation scores are not high.Comparative example 3 passes through biofermentation, does not add
Spice, microorganism detection result is whole good, but flavor is not as good as Examples 1 to 3.
By during Fig. 1 storage at normal temperature it can be seen from the variation of sample peroxide value comparative example 1 and comparative example 3 at the 30th day
Peroxide value increases rapidly afterwards, and spice has certain oxidation resistance, breeding of the comparative example 1 because of microorganism, peroxidating
Value increases the most obvious.Peroxide value is higher, and oil and fat's taste is heavier, and fruity is weaker, and quality is more bad.Peroxide value is more than
After 0.15, flavor is obviously deteriorated.For Examples 1 to 3 after the 180th day, peroxide value is below 0.15.
It is applied in Pan Natuoni bread using jam prepared by Examples 1 to 3, while Pan with traditional handicraft production
Na Tuoni bread compares；
Pan Natuoni bread formula is as shown in table 3.
3 Pan Natuoni bread formula of table
Traditional handicraft breadmaking process:
Weigh --- 1~10 mixed fermentation of ingredient 3~7 days --- and --- excision forming --- provocation --- dries in face
It is roasting --- bread；
The breadmaking process of embodiment 1-3 jam application:
Weigh --- and face --- excision forming --- provocation --- baking --- bread；
It is fabricated to freezing flour-dough, is then baked into bread products technique again:
Pan Natuoni dough --- --- --- quick-frozen --- wake up packaging excision forming by freezing flour-dough --- defrosting ---
Send out --- baking --- bread；
Bread application test result is as shown in table 4.
The comparison of 4 bread application test result of table
The jam prepared by Examples 1 to 3 it can be seen from 3 bread formula of table can greatly reduce production Pan Natuoni
Raw material type needed for bread saves buying and ingredient time, while jam can refrigerate or refrigerated storage, easy to use.By
Processing technology, which can be seen that, can greatly shorten the process time using jam production Pan Natuoni bread, facilitate and bake chain store
Operation.
The existing toast bread of jam production and traditional handicraft make it can be seen from the comparison of 4 bread application test result of table
Appearance and mouth feel score are close, and jam is fabricated to the obvious appearance of the roasted bread of freezing flour-dough semi-finished product and mouthfeel is more preferable.Simultaneously
With lower water activity, performance of keeping humidity is more preferable, highlights the anti-freezing property of comparative superiority.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (9)
1. a kind of bread jam, which is characterized in that include following components by mass parts:
Dried fruit 46-51.8 parts of mixing；
21-22 parts of blended fruit juice；
10-13 parts of sweet substance；
0.4-0.9 parts of edible colloid；
0.15-0.5 parts of food emulsifier；
1.2-2 parts of converted starch；
8 parts of grease；
7-9 parts of drinks；
0.1-0.15 parts of edible salt；
0.06-0.08 parts of spice；
8-10 parts of water.
2. bread jam as described in claim 1, it is characterised in that:
The mixing dried fruit is raisins, Cranberry is dry, blueberry is dry, dried longan pulp, dried mango, orange peel are dry and lemon peel it is dry in four
Kind or more；The blended fruit juice is at least two in cider, lemon juice, orange juice, grape juice, Cranberry Juice Cocktail and blueberry juice
Kind.
3. bread jam as described in claim 1, it is characterised in that:
The sweet substance is in confectioners' sugar, trehalose, glucose, oligomeric maltose, maltitol and fructose syrup
At least two；
The edible colloid is pectin, locust bean gum, carragheen, sodium carboxymethylcellulose, microcrystalline cellulose and sodium alginate
At least one of.
4. bread jam as described in claim 1, it is characterised in that:
The food emulsifier is polyglycerol ester, molecule distillating monoglyceride, stearoyl lactate, propylene glycol alginate, junket
At least one of protein acid sodium and starch Sodium Octenyl Succinate；
The converted starch is in hydroxypropyl PASELLI EASYGEL, the double starch adipates of acetylation and oxidation hydroxypropul starch
One or two.
5. bread jam as described in claim 1, it is characterised in that:
The grease is at least one of soybean oil, rapeseed oil, salt-free butter；The drinks be brandy, grape wine,
At least one of Rum and black beer.
6. bread jam as described in claim 1, it is characterised in that:
The spice is one or both of cortex cinnamomi, cloves, cardamom, vanilla pod, Rosmarinus officinalis extract.
7. a kind of prepare the preparation method such as any one of claim 1-6 bread jam, it is characterised in that the following steps are included:
(1) it stocks up in mass ratio；
(2) mixing dried fruit is broken into after granule and is impregnated with drinks and blended fruit juice, spontaneous fermentation 3~7 days；It crosses after fermentation
Filter respectively obtains mixing fruit and fruit juice；
(3) edible colloid, food emulsifier and sweet substance are mixed, part water is added, stirs evenly；
(4) grease is added while stirring, after grease is added, continues 90~150 seconds, until emulsification is complete；
(5) emulsion is heated to 60~65 DEG C, and the mixing fruit that edible salt, spice and step 2 obtain is added；
(6) 70~75 DEG C are heated to, converted starch liquid is added, the converted starch liquid is mixed by converted starch with part water
It arrives；
(7) 85~90 DEG C are heated to, the juice that step 2 obtains is added, 88~92 DEG C keep the temperature 5~10 minutes, filling；
(8)≤35 DEG C are cooled to after filling, obtains bread jam.
8. the preparation method of bread jam as claimed in claim 7, it is characterised in that:
In step 2, the specific method that mixing dried fruit is broken into granule is: -35 DEG C of dried fruit process of mixing or less quick freezing unit is quick-frozen extremely
- 18 DEG C of central temperature or so, the mixing dried fruit in addition to orange peel is dry and lemon peel is dry is crossed dicer one time or twice, is switched to
Grain diameter is 5-8mm；Lemon peel is dry and orange peel did high-speed shearing machine, is milled to particle diameter 1-2mm；The dried fruit that will be crushed
Mixing, then wet sterilization 20 minutes.
9. the preparation method of bread jam as claimed in claim 8, it is characterised in that:
Fermentation time in step (2) 3~7 days, the alcohol concentration of fermentation liquid are 6~10%vol；
Solid-state sweet substance in step (3) refers to one of confectioners' sugar, trehalose, glucose, is used for dispersion colloid
And emulsifier, it prevents from agglomerating；
Emulsification in step (4) is 0.86~0.88 all referring to the water activity Aw of control emulsion；
Heating described in step (5), (6) refers to is heated by steam-jacked kettle；
Filling, temperature >=65 DEG C described in step (7)；
Cooling method described in step (8) is cooling water or vacuum quickly cooling.
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