CN111096365A - Jam and jam yogurt containing chocolate and fruit particles and preparation method thereof - Google Patents

Jam and jam yogurt containing chocolate and fruit particles and preparation method thereof Download PDF

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Publication number
CN111096365A
CN111096365A CN201811257633.5A CN201811257633A CN111096365A CN 111096365 A CN111096365 A CN 111096365A CN 201811257633 A CN201811257633 A CN 201811257633A CN 111096365 A CN111096365 A CN 111096365A
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jam
parts
chocolate
fruit
particles
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Inventor
杨梅
张丽媛
张海斌
孙云峰
谷宝玉
李�浩
银佳
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biophysics (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention provides jam and jam yoghourt containing chocolate and fruit particles and a preparation method thereof. The invention provides a jam containing chocolate and fruit particles, which comprises the following raw materials in 100 weight percent: 5-30 parts of chocolate particles, 20-41 parts of fruit granules, 27-30 parts of white granulated sugar, 5-10 parts of high fructose corn syrup, 2-3 parts of starch, 0.05-0.08 part of locust bean gum, 0.08-0.12 part of xanthan gum, 0.3-0.8 part of pectin, an acidity regulator and the balance of drinking water. The technology of the invention can maintain the uniform distribution of chocolate and fruit particles in a jam large jar, thereby ensuring the uniform distribution of the quantity of chocolate and fruit particles in unit package yoghourt.

Description

Jam and jam yogurt containing chocolate and fruit particles and preparation method thereof
Technical Field
The invention provides jam containing chocolate and fruit particles, jam yoghourt prepared from the jam and preparation methods of the jam and the yoghourt.
Background
In recent years, the fruit yogurt market has rapidly developed. When the fruit particle yoghourt is prepared, jam (the jam comprises fruity jam) serving as a raw material for providing the fruit particles is mostly added into a yoghourt base material in an online adding mode. In order to better realize the uniform distribution of the quantity of the fruit particles in each unit of packaged yoghourt, higher requirements are also put forward on the distribution of the fruit particles in the jam. Most fruit grain jam is prepared by compounding and matching single fruit or more than two kinds of fruit grains of the fruits, the specific gravity and the volume of the fruit grains of the compound fruits are close, the difference is not large, and the fruit grains are easily and uniformly distributed in the jam.
With the increase of the consumer demand and the innovation of the technology, the yogurt containing additive particles with different specific weights, such as the yogurt containing chocolate balls and fruit particles at the same time, appears in the prior art (see CN106804711A and CN 107518140A). Because the specific gravity of chocolate ball and fruit grain is different, can bring the problem that chocolate ball come-up, fruit grain sink in the jam jar usually, and then lead to chocolate ball number in jam jar upper strata jam, the fruit grain of jam jar lower floor is more. The jam can be added into the yoghourt base material on line, so that the problem of large numerical fluctuation of fruit grains and chocolate balls in a single-cup yoghourt product is easily caused.
Disclosure of Invention
An object of the invention is to provide a jam containing chocolate and fruit particles, which can maintain the uniform distribution of chocolate and fruit particles in a big jar of jam, thereby ensuring the uniform distribution of the quantity of chocolate and fruit particles in unit package yoghurt.
In one aspect, the invention provides a jam containing chocolate and fruit particles, wherein the jam comprises the following raw materials in 100 weight percent:
5-30 parts of chocolate particles, 20-41 parts of fruit granules, 27-30 parts of white granulated sugar, 5-10 parts of high fructose corn syrup, 2-3 parts of starch, 0.05-0.08 part of locust bean gum, 0.08-0.12 part of xanthan gum, 0.3-0.8 part of pectin, an acidity regulator and the balance of drinking water.
According to a specific embodiment of the invention, in the jam of the invention, the chocolate particles can be chocolate balls as disclosed in the aforementioned CN107518140A, and can also be one or more of irregular chocolate particles, chocolate chips or chocolate chips. According to a particular embodiment of the invention, the chocolate balls, irregular chocolate particles, suitable for use in the present invention have a particle size of 4-7mm, a maximum length of the chocolate tablet of not more than 7mm and a thickness of < 1 mm. The chocolate chips have no special requirements on the size, and the chips commonly used in the field are only used.
According to a particular embodiment of the invention, in the jam according to the invention, the size of the fruit pieces ranges from 7 × 7mm to 10 × 10 mm. Preferably, the fruit particles are required to have good formability, and do not affect the whole sense after cutting, and specifically may comprise one or more of strawberry, blueberry, cranberry, raspberry, cherry, mango, pineapple, apple, pear, apricot, yellow peach, white peach, honey peach, grape and grape.
According to a specific embodiment of the invention, in the jam of the invention, the starch includes one or more of hydroxypropyl distarch phosphate, acetylated starch and starch.
According to a specific embodiment of the invention, in the jam of the invention, the acidity regulator comprises one or more of sodium citrate, calcium citrate and calcium chloride.
According to a particular embodiment of the invention, the jam according to the invention has a pH value of 3.3 to 3.6 measured at 20 ℃ and a viscosity of 4.5 to 5.2 measured at 60s at 20 ℃ using a BOSTWICK viscometer.
On the other hand, the invention also provides a preparation method of the jam, which comprises the following steps:
mixing 1/3-1/2 parts by weight of white granulated sugar with high fructose corn syrup, locust bean gum, xanthan gum and pectin according to the mixture amount, and heating to dissolve;
adding fruit particles into the mixed solution;
adjusting pH to 3.3-3.6 with acidity regulator;
continuously adding starch and the rest 2/3-1/2 parts by weight of white granulated sugar;
after the starch is completely dissolved, heating the materials for sterilization, wherein the sterilization temperature is 95 +/-5 ℃ for 10 min;
and (3) cooling the sterilized materials, and adding sterile chocolate particles on line while mixing when the materials are cooled to below 25 ℃ to obtain the jam containing chocolate and fruit particles.
The jam adopts a processing production mode of adding white granulated sugar step by step, and can fully dissolve the colloid components in the jam, so that the prepared jam has good capability of uniformly suspending particles with different specific gravities.
On the other hand, the invention also provides fruit particle yoghourt, and the raw material composition of the fruit particle yoghourt comprises the jam containing the chocolate and the fruit particles.
According to a specific embodiment of the invention, the fruit granule yoghourt comprises 5-20% of the jam based on the total weight of the yoghourt and the balance of yoghourt base material.
Specifically, the raw material composition of the yoghourt base material comprises: 868.8-927.8 parts of raw milk, 60-80 parts of white granulated sugar, 4-10 parts of protein raw materials, 0.2-1.2 parts of colloid raw materials, 6-10 parts of egg yolk liquid and/or egg yolk powder and 2-10 parts of starch raw materials. Preferably, the sum of the raw materials is 1000 parts by weight.
According to a specific embodiment of the invention, in the fruit particle yoghourt, the protein content of the protein raw material is 40% -80%, and the protein raw material comprises one or more of whole milk powder, skimmed milk powder, concentrated milk protein powder and concentrated whey protein powder.
According to a specific embodiment of the present invention, in the fruit yogurt of the present invention, the colloid-based material comprises one or more of agar and pectin.
In the process of preparing the yoghourt, a starter culture is required to be added, and the starter culture can be a common starter culture meeting the national regulation.
In another aspect, the invention also provides a preparation method of the yoghurt, which comprises the following steps:
mixing raw milk, white granulated sugar, starch raw materials, protein raw materials and colloid raw materials, homogenizing, sterilizing, cooling, adding a leaven, fermenting, and stopping fermentation when pH is reduced to below 4.5 or titrated acidity reaches 70 DEG T to obtain fermented milk base material;
and cooling the fermented milk base material to below 18 ℃, and mixing the fermented milk base material with the jam containing the chocolate and the fruit particles in an online manner to prepare the fruit particle yoghourt.
Unless otherwise specified, all the raw materials used in the present invention are commercially available and should meet the requirements of relevant quality standards. The hygienic indexes, physical and chemical indexes and the like of the jam and the yoghourt also meet the regulations of relevant quality standards.
The invention has the beneficial effects that:
according to the jam containing the chocolate and the fruit particles, the fruit particles and the chocolate particles can be uniformly distributed on the upper layer, the middle layer and the lower layer of the big jam can; in the yoghourt product prepared by adding the jam disclosed by the invention on line, fruit grains and chocolate grains are uniformly distributed in the yoghourt, and the difference between the net fruit grain content and the chocolate grain number of a single cup of the product is small.
Detailed Description
For a more clear understanding of the technical features, objects and advantages of the present invention, reference is now made to the following detailed description taken in conjunction with the accompanying specific embodiments, and the technical solutions of the present invention are described, it being understood that these examples are intended to illustrate the present invention and are not intended to limit the scope of the present invention. In the examples, each raw reagent material is commercially available, and the experimental method not specifying the specific conditions is a conventional method and a conventional condition well known in the art, or a condition recommended by an instrument manufacturer.
The invention relates to a method for detecting the uniformity of fruit particles and chocolate balls in large-can jam, which comprises the following steps: taking 200g of jam from the upper layer, the middle layer and the lower layer, repeating for 30 times, and respectively counting and weighing the fruit grains and the chocolate balls after the fruit grains are sieved out.
The invention relates to a method for detecting the uniformity of fruit particles and chocolate balls in a yoghourt product, which comprises the following steps: using a 100-mesh sieve, setting the tare weight of sieve 1 as T1, pouring the yogurt into the sieve, lightly washing the sieve with water at 20 ℃ or less, and gently shaking the sieve for a few seconds to ensure that the fruit and chocolate balls are evenly distributed on the sieve. The screen was placed in a container of the same diameter, inclined at an angle of 45 deg., and the water was allowed to run off completely in 5 minutes. The towel or the absorbent paper is used for absorbing water accumulated on the edges of the meshes in the drainage process, and the inner side and the outer side of the mesh screen are also kept dry. Weighing immediately after the water is sucked by the mesh screen, reading, wherein the content of M1 clean fruit grains is M1-T1, and counting the number of the chocolate balls.
Example 1
The embodiment provides a blueberry chocolate ball jam, which comprises the following formula:
kind of raw material Adding amount of
Blueberry fruit granules 41％
Chocolate ball 10％
White granulated sugar 30％
High fructose corn syrup 9％
Hydroxypropyl distarch phosphate 2.6％
Locust bean gum 0.06％
Xanthan gum 0.09％
Pectin 0.4％
Water (W) Balance of
The preparation method of the blueberry chocolate ball jam comprises the following steps:
1. mixing 1/2 parts by weight of white granulated sugar, high fructose corn syrup, locust bean gum, xanthan gum and pectin, and heating to dissolve;
2. adding fruit particles into the solution obtained in the step 1;
3. adding an acidity regulator to adjust the pH value;
4. continuously adding starch and the residual 1/2 parts by weight of white granulated sugar;
5. after the starch is completely dissolved, heating the materials for sterilization, wherein the sterilization temperature is 95 +/-5 ℃ for 10 min;
6. cooling the sterilized materials, and adding sterile chocolate balls on line while mixing when the materials are cooled to below 25 ℃;
7. and (4) transferring the jam obtained in the step (6) into a large sterile can to obtain the jam containing chocolate balls and fruit particles. The main indexes of the blueberry jam prepared by the method are as follows:
index (I) Numerical value
Sugar degree 39.8
pH 3.6
Viscosity of the oil 5.0
Detecting the distribution of fruit particles and chocolate balls in the jam can, calculating by using minitab software, wherein the single value of the number of the chocolate balls is as follows: UCL 337.7, LCL 208.9, average
Figure BDA0001843118030000051
It can be shown that the movement range of the chocolate balls on the upper layer, the middle layer and the lower layer of the jam jar is very small, and the uniformity is good. The individual values of the weight of the fruit grains are as follows: UCL 95.69, LCL 82.77, average
Figure BDA0001843118030000052
It can be shown that the weight fluctuation range of the fruit grains is small and uniform.
The blueberry chocolate ball jam of the embodiment is used for preparing yoghourt, and the production formula of the yoghourt base material is as follows:
raw materials Adding amount of
Milk 915 parts by weight
White granulated sugar 65 parts by weight
Pectin 0.5 part by weight
Agar-agar 0.5 part by weight
Concentrated milk protein powder 2 parts by weight of
Concentrated whey protein powder 2 parts by weight of
Pasteurized egg yolk product 10 parts by weight
Hydroxypropyl distarch phosphate 5 parts by weight of
Streptococcus thermophilus 1×109cfu/g
Lactobacillus bulgaricus 2×109cfu/g
The production process of the yoghourt comprises the following steps:
1. mixing white granulated sugar, starch material, protein material and colloid material, and dissolving at 45-55 deg.C for 20-30 min;
2. homogenizing the blended milk at 60 ℃, the secondary pressure of 40bar and the primary pressure of 170-180 bar;
3. sterilizing the homogenized mixed milk for 300s at 95 +/-5 ℃;
4. cooling the sterilized auxiliary milk to 41-43 ℃, adding a leaven, and stopping fermentation when the pH value is reduced to below 4.5 (or the titrated acidity reaches 70 DEG T) to obtain fermented milk;
5. demulsifying the fermented milk, and cooling to below 18 ℃;
6. and mixing the cooled fermented milk and the jam on line, wherein the yoghourt and the jam are required to be mixed and filled through a dynamic mixer in the mixing process.
The filling conditions of the fruit particles and the chocolate particles in the yogurt product of the embodiment are counted, normal filling is performed, and the single value of the number of the chocolate balls is as follows: UCL 27.52, LCL 15.68, average
Figure BDA0001843118030000061
The individual values of the weight of the fruit grains are as follows: UCL-8.325, LCL-2.098, average
Figure BDA0001843118030000062
The method can show that the fluctuation range of the number of the chocolate balls and the weight of the fruit particles in a single cup of product is small, the uniformity is good, and the content of the clean fruit particles (including chocolate particles and fruit particles) of the product meets the requirement.
Example 2
The embodiment provides mango chocolate ball jam, which comprises the following formula:
kind of raw material Adding amount of
Mango fruit granule 35％
Chocolate ball 11％
White granulated sugar 32％
High fructose corn syrup 9％
Hydroxypropyl distarch phosphate 2.7％
Locust bean gum 0.06％
Xanthan gum 0.09％
Pectin 0.4％
Water (W) Balance of
The preparation method of the mango chocolate ball jam comprises the following steps:
1. mixing 1/2 parts by weight of white granulated sugar, high fructose corn syrup, locust bean gum, xanthan gum and pectin, and heating to dissolve;
2. adding fruit particles into the solution obtained in the step 1;
3. adding an acidity regulator to adjust the pH value;
4. continuously adding starch and the residual 1/2 parts by weight of white granulated sugar;
5. after the starch is completely dissolved, heating the materials for sterilization, wherein the sterilization temperature is 95 +/-5 ℃ for 10 min;
6. cooling the sterilized materials, and adding sterile chocolate balls on line while mixing when the materials are cooled to below 25 ℃;
7. and (4) transferring the jam obtained in the step (6) into a large sterile can to obtain the jam containing chocolate balls and fruit particles. The mango jam prepared by the method has the main indexes that:
index (I) Numerical value
Sugar degree 40.3
pH 3.64
Viscosity of the oil 4.8
In the jam jar of the embodiment, the movement range of the number of the chocolate balls is small in the upper layer, the middle layer and the lower layer, and the uniformity is good; the weight fluctuation range of the fruit grains is small and uniform.
The mango chocolate ball jam is used for preparing yoghourt, and the production formula of the yoghourt base material is as follows:
raw materials Adding amount of
Milk 915 parts by weight
White granulated sugar 65 parts by weight
Pectin 0.5 part by weight
Agar-agar 0.5 part by weight
Concentrated milk protein powder 2 parts by weight of
Concentrated whey protein powder 2 parts by weight of
Pasteurized egg yolk product 10 parts by weight
Hydroxypropyl distarch phosphate 5 parts by weight of
Streptococcus thermophilus 1×109cfu/g
Lactobacillus bulgaricus 2×109cfu/g
The production process of the yoghourt comprises the following steps:
1. mixing white granulated sugar, starch material, protein material and colloid material, and dissolving at 45-55 deg.C for 20-30 min;
2. homogenizing the blended milk at 60 ℃, the secondary pressure of 40bar and the primary pressure of 170-180 bar;
3. sterilizing the homogenized mixed milk for 300s at 95 +/-5 ℃;
4. cooling the sterilized auxiliary milk to 41-43 ℃, adding a leaven, and stopping fermentation when the pH value is reduced to below 4.5 (or the titrated acidity reaches 70 DEG T) to obtain fermented milk;
5. demulsifying the fermented milk, and cooling to below 18 ℃;
6. and (3) mixing the cooled fermented milk and jam on line (90 parts by weight of yoghourt base material and 10 parts by weight of jam), wherein the yoghourt and the jam are required to be mixed and filled through a static mixer in the mixing process.
The filling conditions of the fruit particles and the chocolate particles in the yogurt product are counted, normal filling is performed, the fluctuation range of the number of the chocolate balls and the weight of the fruit particles in a single cup of the product is small, the uniformity is good, and the content of the clean fruit particles (including the chocolate particles and the fruit particles) of the product meets the requirement.
Example 3
The embodiment provides a cranberry chocolate ball jam, which comprises the following formula:
kind of raw material Adding amount of
Cranberry fruit particles 37％
Chocolate ball 15％
White granulated sugar 30％
High fructose corn syrup 9％
Hydroxypropyl distarch phosphate 2.7％
Locust bean gum 0.07％
Xanthan gum 0.09％
Pectin 0.5％
Water (W) Balance of
The preparation method of the cranberry chocolate ball jam comprises the following steps:
1. mixing 1/2 parts by weight of white granulated sugar, high fructose corn syrup, locust bean gum, xanthan gum and pectin, and heating to dissolve;
2. adding fruit particles into the solution obtained in the step 1;
3. adding an acidity regulator to adjust the pH value;
4. continuously adding starch and the residual 1/2 parts by weight of white granulated sugar;
5. after the starch is completely dissolved, heating the materials for sterilization, wherein the sterilization temperature is 95 +/-5 ℃ for 10 min;
6. cooling the sterilized materials, and adding sterile chocolate balls on line while mixing when the materials are cooled to below 25 ℃;
7. and (4) transferring the jam obtained in the step (6) into a large sterile can to obtain the jam containing chocolate balls and fruit particles.
The main indexes of the cranberry jam prepared by the method are as follows:
index (I) Numerical value
Sugar degree 38.7
pH 3.59
Viscosity of the oil 4.9
In the jam jar of the embodiment, the movement range of the number of the chocolate balls is small in the upper layer, the middle layer and the lower layer, and the uniformity is good; the weight fluctuation range of the fruit grains is small and uniform.
The cranberry chocolate ball jam prepared by the method for preparing the yoghourt comprises the following production formula of yoghourt base materials:
raw materials Adding amount of
Milk 915 parts by weight
White granulated sugar 65 parts by weight
Pectin 0.5 part by weight
Agar-agar 0.5 part by weight
Concentrated milk protein powder 2 parts by weight of
Concentrated whey protein powder 2 parts by weight of
Pasteurized egg yolk product 10 parts by weight
Hydroxypropyl distarch phosphate 5 parts by weight of
Streptococcus thermophilus 1×109cfu/g
Lactobacillus bulgaricus 2×109cfu/g
The production process of the yoghourt comprises the following steps:
1. mixing white granulated sugar, starch material, protein material and colloid material, and dissolving at 45-55 deg.C for 20-30 min;
2. homogenizing the blended milk at 60 ℃, the secondary pressure of 40bar and the primary pressure of 170-180 bar;
3. sterilizing the homogenized mixed milk for 300s at 95 +/-5 ℃;
4. cooling the sterilized auxiliary milk to 41-43 ℃, adding a leaven, and stopping fermentation when the pH value is reduced to below 4.5 (or the titrated acidity reaches 70 DEG T) to obtain fermented milk;
5. demulsifying the fermented milk, and cooling to below 18 ℃;
6. and mixing the cooled fermented milk and the jam in an online manner (95 parts by weight of yoghourt base material and 5 parts by weight of jam), wherein the yoghourt and the jam are mixed and filled through a static mixer in the mixing process.
The filling conditions of the fruit particles and the chocolate particles in the yogurt product are counted, normal filling is performed, the fluctuation range of the number of the chocolate balls and the weight of the fruit particles in a single cup of the product is small, the uniformity is good, and the content of the clean fruit particles (including the chocolate particles and the fruit particles) of the product meets the requirement.
Example 4
The embodiment provides an apple chocolate ball jam, which comprises the following formula:
kind of raw material Adding amount of
Apple fruit granule 41％
Chocolate ball 15％
White granulated sugar 28％
High fructose corn syrup 6％
Hydroxypropyl distarch phosphate 2.7％
Locust bean gum 0.07％
Xanthan gum 0.09％
Pectin 0.5％
Water (W) Balance of
The preparation method of the apple chocolate ball jam comprises the following steps:
1. mixing 1/2 parts by weight of white granulated sugar, high fructose corn syrup, locust bean gum, xanthan gum and pectin, and heating to dissolve;
2. adding fruit particles into the solution obtained in the step 1;
3. adding an acidity regulator to adjust the pH value;
4. continuously adding starch and the residual 1/2 parts by weight of white granulated sugar;
5. after the starch is completely dissolved, heating the materials for sterilization, wherein the sterilization temperature is 95 +/-5 ℃ for 10 min;
6. cooling the sterilized materials, and adding sterile chocolate balls on line while mixing when the materials are cooled to below 25 ℃;
7. and (4) transferring the jam obtained in the step (6) into a large sterile can to obtain the jam containing chocolate balls and fruit particles. The main indexes of the apple jam prepared by the method are as follows:
index (I) Numerical value
Sugar degree 36.5
pH 3.49
Viscosity of the oil 4.6
In the jam jar of the embodiment, the movement range of the number of the chocolate balls is small in the upper layer, the middle layer and the lower layer, and the uniformity is good; the weight fluctuation range of the fruit grains is small and uniform.
The apple chocolate ball jam of the embodiment is used for preparing the yoghourt, and the production formula of the yoghourt base material is as follows:
raw materials Adding amount of
Milk 915 parts by weight
White granulated sugar 65 parts by weight
Pectin 0.5 part by weight
Agar-agar 0.5 part by weight
Concentrated milk protein powder 2 parts by weight of
Concentrated whey protein powder 2 parts by weight of
Pasteurized egg yolk product 10 parts by weight
Hydroxypropyl distarch phosphate 5 parts by weight of
Streptococcus thermophilus 1×109cfu/g
Lactobacillus bulgaricus 2×109cfu/g
The production process of the yoghourt comprises the following steps:
1. mixing white granulated sugar, starch material, protein material and colloid material, and dissolving at 45-55 deg.C for 20-30 min;
2. homogenizing the blended milk at 60 ℃, the secondary pressure of 40bar and the primary pressure of 170-180 bar;
3. sterilizing the homogenized mixed milk for 300s at 95 +/-5 ℃;
4. cooling the sterilized auxiliary milk to 41-43 ℃, adding a leaven, and stopping fermentation when the pH value is reduced to below 4.5 (or the titrated acidity reaches 70 DEG T) to obtain fermented milk;
5. demulsifying the fermented milk, and cooling to below 18 ℃;
6. and (3) mixing the cooled fermented milk and jam on line (80 parts by weight of yoghourt base material and 20 parts by weight of jam), wherein the yoghourt and the jam are mixed and filled through a static mixer in the mixing process.
The filling conditions of the fruit particles and the chocolate particles in the yogurt product are counted, normal filling is performed, the fluctuation range of the number of the chocolate balls and the weight of the fruit particles in a single cup of the product is small, the uniformity is good, and the content of the clean fruit particles (including the chocolate particles and the fruit particles) of the product meets the requirement.
Finally, the description is as follows: although the present invention has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that: modifications and equivalents may be made thereto without departing from the spirit and scope of the invention and it is intended to cover any modifications or equivalents as may fall within the scope of the invention.

Claims (10)

1. A jam containing chocolate and fruit particles, wherein the raw material composition of the jam per 100 weight comprises:
5-30 parts of chocolate particles, 20-41 parts of fruit granules, 27-30 parts of white granulated sugar, 5-10 parts of high fructose corn syrup, 2-3 parts of starch, 0.05-0.08 part of locust bean gum, 0.08-0.12 part of xanthan gum, 0.3-0.8 part of pectin, an acidity regulator and the balance of drinking water.
2. The jam according to claim 1, wherein the chocolate particles comprise one or more of chocolate balls, irregular chocolate particles, chocolate chips or chocolate chips, wherein the chocolate balls and irregular chocolate particles have a particle size of 4-7mm, and the chocolate chips have a maximum length of no more than 7mm and a thickness of < 1 mm.
3. The jam according to claim 1, wherein the fruit pieces range in size from 7 x 7mm to 10 x 10 mm;
preferably, the fruit pieces comprise one or more of strawberry, blueberry, cranberry, raspberry, cherry, mango, pineapple, apple, pear, apricot, yellow peach, white peach, honey peach, grape.
4. The jam according to claim 1, wherein the starches comprise one or more of hydroxypropyl distarch phosphate, acetylated starch, starch;
the acidity regulator comprises one or more of sodium citrate, calcium citrate and calcium chloride.
5. The jam according to claim 1, having a pH value of 3.3 to 3.6 measured at 20 ℃ and a viscosity of 4.5 to 5.2 measured at 60s at 20 ℃ using a BOSTWICK viscometer.
6. A process for the preparation of the jam according to any one of claims 1 to 5, which comprises:
mixing 1/3-1/2 parts by weight of white granulated sugar with high fructose corn syrup, locust bean gum, xanthan gum and pectin according to the mixture amount, and heating to dissolve;
adding fruit particles into the mixed solution;
adjusting pH to 3.3-3.6 with acidity regulator;
continuously adding starch and the rest 2/3-1/2 parts by weight of white granulated sugar;
after the starch is completely dissolved, heating the materials for sterilization, wherein the sterilization temperature is 95 +/-5 ℃ for 10 min;
and (3) cooling the sterilized materials, and adding sterile chocolate particles on line while mixing when the materials are cooled to below 25 ℃ to obtain the jam containing chocolate and fruit particles.
7. A fruit particle yoghourt, which comprises the jam as claimed in any one of claims 1-5 as a raw material.
8. Yoghurt as claimed in claim 7, which comprises 5 to 20% by weight of the total weight of the yoghurt of the jam as claimed in any one of claims 1 to 5, and the balance yoghurt base;
the yogurt base material comprises the following raw materials: 868.8-927.8 parts of raw milk, 60-80 parts of white granulated sugar, 4-10 parts of protein raw materials, 0.2-1.2 parts of colloid raw materials, 6-10 parts of egg yolk liquid and/or egg yolk powder and 2-10 parts of starch raw materials.
9. The yoghurt of claim 8, wherein the protein material has a protein content of 40-80% and comprises one or more of whole milk powder, skim milk powder, concentrated milk protein powder, and concentrated whey protein powder;
the colloid raw material comprises one or more of agar and pectin.
10. A method of preparing yoghurt as claimed in any one of claims 7 to 9, which comprises:
mixing raw milk, white granulated sugar, starch raw materials, protein raw materials and colloid raw materials, homogenizing, sterilizing, cooling, adding a leaven, fermenting, and stopping fermentation when pH is reduced to below 4.5 or titrated acidity reaches 70 DEG T to obtain fermented milk base material;
cooling the fermented milk base material to below 18 ℃, and mixing the fermented milk base material with the jam of any one of claims 1-5 on line to prepare the fruit particle yoghourt.
CN201811257633.5A 2018-10-26 2018-10-26 Jam and jam yogurt containing chocolate and fruit particles and preparation method thereof Pending CN111096365A (en)

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