CN109769941A - A kind of additive-free jam, Yoghourt and preparation method containing the jam - Google Patents
A kind of additive-free jam, Yoghourt and preparation method containing the jam Download PDFInfo
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- CN109769941A CN109769941A CN201711126134.8A CN201711126134A CN109769941A CN 109769941 A CN109769941 A CN 109769941A CN 201711126134 A CN201711126134 A CN 201711126134A CN 109769941 A CN109769941 A CN 109769941A
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Abstract
The present invention discloses the additive-free jam of one kind, Yoghourt and preparation method containing the jam.The additive-free jam of the present invention is made of each raw material of following weight percent: 60~80% fruit, 10~30% carbohydrates, surplus are water；Wherein, the fruit includes citrus fruit；The citrus fruit accounts for the 30~40% of raw material gross weight.The invention further particularly discloses the preparation methods of the jam and the Yoghourt containing jam and preparation method thereof.The additive-free jam of the present invention, is added to citrus fruit, and shelf life stability identical with addition stabilizer jam can be reached in the case where not adding additional stabilization agent；The additive-free jam is added in Yoghourt, retains fruit peculiar taste and feeling of freshness, and there is good shelf life stability, is abundant nutrition, unique flavor, the Yoghourt that suitable ordinary consumer is drunk.
Description
Technical field
The present invention relates to food processing fields.More particularly, to a kind of additive-free jam, containing the Yoghourt of the jam
And preparation method.
Background technique
A kind of dairy products of Yoghourt rich and easy absorption as nutrition to consumer have left health, nutrition since consistent
Impression, and liked deeply by the majority of consumers.Yoghourt needs to add some thickenings in preparation process as a complex fluid
Agent, stabilizer, emulsifier substance are to guarantee that sour milk products have good mouthfeel and stability.
In recent years, people are higher and higher to the attention degree of food additives, and it is natural, additive-free to be more prone to purchase raw material
Product, sour milk products are also carrying out cleaning label towards this direction.While in order to meet the taste demand of consumer, occur
The Yoghourt of a kind of addition jam, such Yoghourt is by the filling finished product after mixing of addition jam online, because of the fruit of addition
Contain the stabilizers such as starch, colloid in sauce, it is ensured that jam forms uniform and stable system after mixing with Yoghourt.Due to addition
Stabilizer will affect and change the flavor and taste of fruit, and there have been a kind of addition fruit juice, the Yoghourt of pulp, this kind of Yoghourts
Because, without stabilizer, maintaining the original flavor and taste of fruit in fruit juice, pulp, receiving liking for consumer, but this kind of acid
Milk can not taste fruit, lack sense in kind, while the acidity of fruit juice, pulp is higher, and especially fruit juice water content itself is big, addition
Into Yoghourt, destructible has stabilising system, and finished product is led to problems such as layering, bleed occur.
Accordingly, it is desirable to provide a kind of jam without additive, the Yoghourt containing this jam, to overcome the above problem.
Summary of the invention
It is an object of the present invention to provide a kind of additive-free jam, solve the current flavor of jam containing stabilizer
Show poor, the problem of fruit feeling of freshness deficiency.
Second object of the present invention is to provide a kind of preparation method of above-mentioned jam.
Third object of the present invention is to provide a kind of Yoghourt containing above-mentioned jam, and the Yoghourt is additive-free, retains water
Fruit peculiar taste and feeling of freshness, and there is good shelf life stability.
In order to achieve the above objectives, the present invention adopts the following technical solutions:
The present invention provides a kind of additive-free jam, are made of each raw material of following weight percent: 60~80%
Fruit, 10~30% carbohydrates, surplus are water；
Wherein, the fruit includes citrus fruit；The citrus fruit accounts for the 30~40% of raw material gross weight.
In specific implementation embodiment of the invention, the citrus fruit includes but is not limited to mandarin orange, orange, tangerine
It is one or more in son, shaddock, it is specifically including but not limited to citrus, orange tangerine, tangerine orange, cumquat, Liu Ding, Xiang Jishi, hut mandarin orange, lemon
It is lemon, grape fruit, one or more in pomelo.
In specific implementation embodiment of the invention, the fruit also include strawberry, pineapple, mango, blueberry, apple,
The fruit such as banana, yellow peach, apricot, orange, plum, watermelon, pears, grape it is one or more.
In specific implementation embodiment of the invention, the carbohydrate includes but is not limited to white granulated sugar, fructose syrup, grape
It is one or more in sugar, fructose or other sweeteners.
Invention further provides the methods for preparing above-mentioned additive-free jam, comprising the following steps:
1) citrus fruit squeezes, and collects fruit juice and pomace；Remaining fruit is diced, and fruit fourth is obtained；
2) fruit juice and pomace are subjected to micronization processes, obtain citrus fruit material；
3) fruit fourth, citrus fruit material, white granulated sugar, water are mixed, obtains mixed material；
4) mixed material is sterilized, it is cooling to get.
In the specific embodiment of the invention, described dice of step 1) is handled using conventional dicer, according to water
The dicer of the different sized knifes of selection of different sizes of fruit, the size of fruit fourth that treated be 3mm × 3mm × 3mm~
20mm×20mm×20mm。
In specific embodiment of the present invention, the step 2) micronization processes are carried out by shear pump；Described cuts
It cuts pump and refers to a kind of product pump driven containing stator, rotor by motor, after material enters the pump housing, pass through stator, rotor
The centrifugal force that high speed relative motion generates throws away material rapidly outward, while strong stone roller is generated between shearing tooth inner surface
It grinds scissors and cuts and gas explosion effect (being called cavitation erosion)；In the preferred embodiment of the present invention, stator, the rotor clearance of the shear pump
For 0.3~1.2mm, micronization processes are carried out with the revolving speed of 500~2000rpm；It is described in preferred embodiment of the invention
Stator, the rotor clearance 0.5mm of shear pump carry out micronization processes with the revolving speed of 1000rpm.
In specific embodiment of the present invention, the temperature of the step 4) sterilization is 90~98 DEG C, the time is 5~
15min；In the preferred embodiment of the present invention, the temperature of the sterilization is 95 DEG C, time 10min.
In a specific embodiment of the invention, step 4) is described is cooled to be cooled to 23~26 DEG C；Of the invention preferred
Embodiment in, it is described to be cooled to be cooled to 25 DEG C.
The invention also discloses a kind of Yoghourts containing above-mentioned additive-free jam, by each raw material of following weight percent
It is made: milk protein 0~1.5%, stabilizer 0~5%, carbohydrate 0~10%, above-mentioned additive-free jam 10~30%, hair
Ferment agent 0.03~0.1%, surplus are milk.
In specific embodiment of the present invention, the milk protein is one of milk concentration or separation product or more
Kind；In the preferred embodiment of the present invention, the milk protein additive amount is 0.4~0.6%.
In specific embodiment of the present invention, the stabilizer includes but is not limited to starch, pectin, gelatin and agar etc.
One or more of combination；Wherein, the starch includes physically denatured starch and chemically modified starch；Of the invention preferred
Embodiment in, the stabilizer be physically denatured starch, additive amount be 2~4%.
In specific implementation embodiment of the invention, the carbohydrate includes but is not limited to white granulated sugar, fructose syrup, grape
It is one or more in sugar, fructose or other sweeteners.
In specific embodiment of the present invention, the leavening includes but is not limited to lactobacillus bulgaricus
(Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus
(Lactobacillus acidophilus), bifidobacterium lactis (Bifidobacterium lactis), bifidobacterium longum
(Bifidobacterium longum), Lactococcus lactis (Lactococcus lactis), Lactobacillus casei
(Lactobacillus casei), lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus rhamnosus
The combination of one or more of (Lactobacillus rhamnosus)；In the preferred embodiment of the present invention, the hair
The additive amount of ferment agent is 0.07%.
The present invention also provides a kind of preparation methods of above-mentioned Yoghourt containing additive-free jam, comprising the following steps:
1) milk is standardized；
2) milk, milk protein, stabilizer, the carbohydrate after standardization are mixed, circulation obtains mixed material；
3) it deaerates；
4) double-stage homogenization and sterilization；
5) 40~43 DEG C are cooled to, addition is ferment-fermented, obtains Yoghourt；
6) Yoghourt cools to 20 DEG C hereinafter, additive-free jam is added in Yoghourt, at 2~6 DEG C after stirring and evenly mixing
Refrigerate after-ripening to get.
In specific embodiment of the present invention, step 2) the mixed temperature is 55~60 DEG C；The circulation when
Between be 20~30min；The condition of the step 3) degassing be temperature be 60~70 DEG C, negative pressure be -0.03~-0.07MPa；Step
4) first class pressure of the double-stage homogenization is 17~18MPa, secondary pressure is 3~4MPa；The temperature of the sterilization is 95 ± 5
DEG C, time 300s；The time of the step 5) fermentation is 4~7h, when the acidity of material to be mixed reaches 70~80 ° of T, is stopped
Fermentation.
In specific embodiment of the present invention, the Yoghourt after step 6) stirs and evenly mixs carries out filling and sealing, will be filling
Yoghourt afterwards obtains the Yoghourt containing additive-free jam in 2~6 DEG C of refrigeration after-ripening.To the packaging of sour milk products in the present invention
Form is not particularly limited, currently on the market common Yoghourt packaged form, such as: self-standing bag, triangle cup packaging etc..
It should be noted that raw materials used in the present invention can be any documented by the present invention by commercially available commercially available
Range includes any numerical value between end value and end value and any number between end value or end value constituted it is any
Subrange.
Beneficial effects of the present invention are as follows:
The additive-free jam of the present invention is added to citrus fruit, citrus fruit is rich in jam preparation process
Citrus fruit fibres, citrus fruit fibres, which are added in Yoghourt, to be had the function of stablizing and improves mouthfeel, and citrus fruit passes through in the present invention
It the effect of citrus fruit fibres stabilizer can be further increased after excess pressure homogenization, can be the case where not adding additional stabilization agent
Under reach with the identical shelf life stability of addition stabilizer jam, solve current jam flavor and show poor, fruit feeling of freshness
Insufficient problem, while solving Yoghourt after addition fruit juice, pulp merely, product stability performance is poor, is easy to appear layering
And the problem of bleed.
Yoghourt of the present invention containing additive-free jam retains fruit peculiar taste and feeling of freshness, and has good shelf
Phase stability is abundant nutrition, unique flavor, the Yoghourt that suitable ordinary consumer is drunk.
Specific embodiment
In order to illustrate more clearly of the present invention, below with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection scope of invention.
The Yoghourt of 1 grapefruit jam containing mango of embodiment
One, the preparation method of mango grapefruit jam:
1, jam formulations (in terms of 1000):
2, production method
1) pretreatment of raw material:
It selects after grapefruit squeezed, collects grapefruit fruit juice and pomace, it is spare；
It selects mango to dice, obtaining size is 15mm × 15mm × 15mm mango fourth, spare；
2) micronization processes:
Grapefruit fruit juice and pomace are subjected to micronization processes by shear pump, obtain grapefruit pasty material；Wherein, shear pump is fixed
Son, rotor clearance are adjusted to 1mm, and shearing revolution speed is 1000rpm；
3) material mixes:
It will be in mango fourth, grapefruit pasty material, white granulated sugar, drinking water investment material pot；
4) it sterilizes:
Said mixture material is heated to 95 DEG C, and 5min is kept to carry out sterilization processing；
5) cooling:
Mixture is cooled to 25 DEG C, obtains mango grapefruit jam.
Two, the preparation method of the Yoghourt of the grapefruit jam containing mango:
1. Yoghurt formulation (in terms of 1000g):
Wherein, the leavening is lactobacillus bulgaricus 0.25g, streptococcus thermophilus 0.25g.
2. production method:
1) milk is standardized；
2) milk, milk protein, physically denatured starch and the white granulated sugar after standardization are mixed at 60 DEG C, recycle 20min,
Obtain mixed material；
3) mixed material is de-gassed in 70 DEG C, the degassing tank of negative pressure -0.07MPa, is obtained with material milk；
It 4) will be 18MPa in first class pressure with material milk, secondary pressure is homogeneous in the homogeneous system of 4MPa, and is in sterilization
To be sterilized under the conditions of 100 DEG C/300s in system；
5) 43 DEG C will be cooled to material milk after homogeneous and sterilization, leavening is added in 43 DEG C of fermentation 4h, reaches to acidity
When 70 ° of T, stops fermentation, obtain Yoghourt；
6) Yoghourt is cooled to 15 DEG C, mango grapefruit jam is added in Yoghourt online by jam add-on system, is stirred
Mix mixing after carry out it is filling and sealing, will be filling after Yoghourt in 2~6 DEG C of refrigeration after-ripening, obtain the grapefruit jam containing mango
Yoghourt.
The Yoghourt of 2 jam of coconut containing sweet orange of embodiment
One, the preparation method of sweet orange coconut jam:
1. jam formulations (in terms of 1000):
2, production method
1) pretreatment of raw material:
It selects after sweet orange squeezed, collects sweet orange fruit juice and pomace is spare；Select suitable size (15mm × 15mm ×
Coconut 15mm) is spare；
2) homogeneous micronization is handled:
Sweet orange fruit juice and pomace are subjected to micronization processes by shear pump, obtain sweet orange pasty material, wherein shear pump is fixed
Son, rotor clearance are adjusted to 0.7mm, and shearing revolution speed is 1200rpm.
3) material mixes:
By in coconut, sweet orange pasty material, white granulated sugar, drinking water investment material pot, mixed material is obtained；
4) it sterilizes:
Said mixture material is heated to 90 DEG C, and 15min is kept to carry out sterilization processing；
5) cooling:
Mixture is cooled to 25 DEG C, obtains sweet orange coconut jam.
Two, the preparation method of the Yoghourt of the jam of coconut containing sweet orange:
1. Yoghurt formulation (in terms of 1000g):
Wherein, the leavening is lactobacillus bulgaricus 0.5g, streptococcus thermophilus 0.3g.
2. production method:
1) milk is standardized；
2) milk, milk protein, physically denatured starch and the white granulated sugar after standardization are mixed at 55 DEG C, recycle 20min,
Obtain mixed material；
3) mixed material is de-gassed in 68 DEG C, the degassing tank of negative pressure -0.05MPa, is obtained with material milk；
It 4) will be 18MPa in first class pressure with material milk, secondary pressure is homogeneous in the homogeneous system of 3MPa, and is in sterilization
To be sterilized under the conditions of 96 DEG C/300s in system；
5) 43 DEG C will be cooled to material milk after homogeneous and sterilization, leavening is added in 43 DEG C of fermentation 4h, reaches to acidity
When 70 ° of T, stops fermentation, obtain Yoghourt；
6) Yoghourt is cooled to 15 DEG C, sweet orange coconut jam is added in Yoghourt online by jam add-on system, is stirred
Mix mixing after carry out it is filling and sealing, will be filling after Yoghourt in 6 DEG C of refrigeration after-ripening, obtain the acid of the jam of coconut containing sweet orange
Milk.
The Yoghourt of 3 lemon jam containing pineapple of embodiment
One, the preparation method of pineapple lemon jam:
1. jam formulations (in terms of 1000):
2, production method
1) pretreatment of raw material:
It selects after lemon squeezed, collects lemon juice and pomace is spare；
It selects pineapple to dice, obtaining size is 15mm × 15mm × 15mm diced pineapple, spare；
2) homogeneous micronization is handled:
Lemon slurry will be obtained through squeezing treated lemon juice and pomace by shear pump progress micronization processes
Material；Wherein, shear pump stator and rotor gap is adjusted to 0.4mm, and shearing revolution speed is 800rpm；
3) material mixes:
It will be in diced pineapple, lemon pasty material, white granulated sugar, drinking water investment material pot；
4) it sterilizes:
Said mixture material is heated to 95 DEG C, and 8min is kept to carry out sterilization processing；
5) cooling:
Mixture is cooled to 25 DEG C, obtains pineapple lemon jam.
Two, the preparation method of pineapple citrated milk:
1. Yoghurt formulation (in terms of 1000g):
Wherein, the leavening is lactobacillus bulgaricus 0.3g, streptococcus thermophilus 0.3g.
2. production method:
1) milk is standardized；
2) milk, milk protein, physically denatured starch and the white granulated sugar after standardization are mixed at 58 DEG C, recycle 30min,
Obtain mixed material；
3) mixed material is de-gassed in 60 DEG C, the degassing tank of negative pressure -0.03MPa, is obtained with material milk；
It 4) will be 17MPa in first class pressure with material milk, secondary pressure is homogeneous in the homogeneous system of 4MPa, and is in sterilization
To be sterilized under the conditions of 90 DEG C/300s in system；
5) 40 DEG C will be cooled to material milk after homogeneous and sterilization, leavening is added in 40 DEG C of fermentation 7h, reaches to acidity
When 80 ° of T, stops fermentation, obtain Yoghourt；
6) Yoghourt is cooled to 15 DEG C, pineapple lemon jam is added in Yoghourt online by jam add-on system, is stirred
Mix mixing after carry out it is filling and sealing, will be filling after Yoghourt in 2~6 DEG C of refrigeration after-ripening, obtain the lemon jam containing pineapple
Yoghourt.
The Yoghourt of 1 mango jam containing pineapple of comparative example
One, the preparation method of pineapple lemon jam
1, jam formulations (in terms of 1000):
2, production method
1) pretreatment of raw material:
It selects after lemon squeezed, collects lemon juice and pomace is spare；
It selects pineapple to dice, obtaining size is 15mm × 15mm × 15mm diced pineapple, spare；
2) material mixes:
By diced pineapple, lemon juice and pomace, white granulated sugar, drinking water, physically denatured starch, pectin, calcium chloride input
Expect in pot；
3) it sterilizes:
Said mixture material is heated to 95 DEG C, and 5min is kept to carry out sterilization processing；
4) cooling:
Mixture is cooled to 25 DEG C, obtains pineapple mango jam.
Two, the preparation method of pineapple citrated milk:
1. Yoghurt formulation (in terms of 1000g)
Wherein, the leavening is lactobacillus bulgaricus 0.3g, streptococcus thermophilus 0.3g.
2. production method:
With embodiment 3.
The Yoghourt of 2 lemon jam containing pineapple of comparative example
One, the preparation method of pineapple lemon jam:
1. jam formulations:
2, production method
1) pretreatment of raw material:
It selects after lemon squeezed, collects lemon juice and pomace is spare；
It selects pineapple to dice, obtaining size is 15mm × 15mm × 15mm diced pineapple, spare；
2) material mixes:
It will be in diced pineapple, lemon juice and pomace, white granulated sugar, drinking water investment material pot；
3) it sterilizes:
Said mixture material is heated to 95 DEG C, and 8min is kept to carry out sterilization processing；
4) cooling:
Mixture is cooled to 25 DEG C, obtains pineapple lemon jam.
Two, the preparation method of pineapple citrated milk:
1. Yoghurt formulation (in terms of 1000g):
Wherein, the leavening is lactobacillus bulgaricus 0.3g, streptococcus thermophilus 0.3g.
2. production method:
With embodiment 3.
Through detecting, the sour milk products containing additive-free jam of the present embodiment 1-3 can be protected under 0~6 DEG C of refrigerated condition
It deposits 21 days, and Yoghourt has no that layering bleed situation, stability are (steady containing physically denatured starch, pectin and calcium chloride with comparative example 1
Determine agent) equally, and after comparative example 2 saves 21 days under 0~6 DEG C of refrigerated condition, there is apparent delamination, stability table
It is existing worst.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (10)
1. a kind of additive-free jam, which is characterized in that the jam is made of each raw material of following weight percent: 60~
80% fruit, 10~30% carbohydrates, surplus are water；
Wherein, the fruit includes citrus fruit；The citrus fruit accounts for the 30~40% of raw material gross weight.
2. jam according to claim 1, which is characterized in that the citrus fruit is mandarin orange, orange, orange, shaddock
In it is one or more.
3. jam according to claim 1, which is characterized in that the fruit also includes strawberry, pineapple, mango, blueberry, apple
One of fruit, banana, yellow peach, apricot, orange, plum, watermelon, pears, grape are a variety of.
4. a kind of preparation method of the jam as described in claim 1-3 is any, which comprises the following steps:
1) citrus fruit squeezes, and collects fruit juice and pomace；Remaining fruit is diced, and fruit fourth is obtained；
2) fruit juice and pomace are subjected to micronization processes, obtain citrus fruit material；
3) fruit fourth, citrus fruit material, carbohydrate, water are mixed, obtains mixed material；
4) mixed material is sterilized, it is cooling.
5. the preparation method according to claim 4, which is characterized in that the step 2) micronization processes be by shear pump into
Row；Preferably, the stator of the shear pump, rotor clearance are 0.3~1.2mm, are refined with the revolving speed of 500~2000rpm
Processing.
6. the preparation method according to claim 4, which is characterized in that
The size of the step 1) fruit fourth is 3mm × 3mm × 3mm~20mm × 20mm × 20mm；
The temperature of the step 4) sterilization is 90~98 DEG C, and the time is 5~15min；It is described to be cooled to be cooled to 23~26 DEG C.
7. a kind of Yoghourt of any jam of 1-3 containing claim, which is characterized in that the Yoghourt is by following weight percent
Each raw material be made: any jam 10~30% of claim 1-3, milk protein 0~1.5%, stabilizer 0~5%, sugar
Class 0~10%, leavening 0.03~0.1%, surplus are milk.
8. Yoghourt according to claim 7, which is characterized in that the milk protein is in milk concentration or separation product
It is one or more；
The carbohydrate is white granulated sugar, fructose syrup, glucose, one or more in fructose；
The leavening is lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium lactis, bifidobacterium longum, cream
The combination of one or more of yogurt coccus, Lactobacillus casei, lactobacillus plantarum, Lactobacillus rhamnosus；
The stabilizer is the combination of one or more of starch, pectin, gelatin and agar；Wherein, the starch includes object
Manage converted starch and chemically modified starch.
9. a kind of preparation method of the Yoghourt as described in claim 7 or 8, which comprises the following steps:
1) milk is standardized；
2) milk, milk protein, stabilizer, the carbohydrate after standardization are mixed, circulation obtains mixed material；
3) it deaerates；
4) double-stage homogenization and sterilization；
5) 40~43 DEG C are cooled to, addition is ferment-fermented, obtains Yoghourt；
6) Yoghourt cools to 20 DEG C hereinafter, additive-free jam is added in Yoghourt, in 2~6 DEG C of refrigerations after stirring and evenly mixing
After-ripening to get.
10. preparation method according to claim 9, which is characterized in that
Step 2) the mixed temperature is 55~60 DEG C；The time of the circulation is 20~30min；
The condition of the step 3) degassing be temperature be 60~70 DEG C, negative pressure be -0.03~-0.07MPa；
The first class pressure of the step 4) double-stage homogenization is 17~18MPa, secondary pressure is 3~4MPa；The temperature of the sterilization
It is 95 ± 5 DEG C, time 300s；
The time of the step 5) fermentation is 4~7h, when the acidity of material to be mixed reaches 70~80 ° of T, stops fermentation.
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| CN112868782A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Drinking type flavor yoghourt capable of being preserved at normal temperature and preparation method thereof |
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Application publication date: 20190521 |