CN111184069A - Preparation method of low-sugar low-energy multi-flavor almond jelly - Google Patents
Preparation method of low-sugar low-energy multi-flavor almond jelly Download PDFInfo
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- CN111184069A CN111184069A CN202010063441.1A CN202010063441A CN111184069A CN 111184069 A CN111184069 A CN 111184069A CN 202010063441 A CN202010063441 A CN 202010063441A CN 111184069 A CN111184069 A CN 111184069A
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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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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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
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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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1216—Other enzymes
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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
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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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biophysics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a method for making low-sugar low-energy multi-flavor almond jelly, and relates to the technical field of food processing. The specific operation comprises six steps of pulping, boiling, blending, ginger brewing, packaging and index measurement. The invention utilizes the solidification effect of ginger protease and transglutaminase on almond protein, adds a certain amount of gellan gum to assist in stabilizing the product state, and jointly acts to prepare the almond jelly beverage with certain elasticity. The product has smooth mouthfeel, can be eaten together with the crisp, crushed nuts and freeze-dried strawberries, and enriches the mouthfeel and level of the product. Through detection, the protein content is 1.12g/100g, the carbohydrate content is 4.8g/100g, the water content is 92.1g/100g, the energy is 167KJ/100g, and the sugar content and the energy of the product are lower, so the product quality is healthier and has more market influence.
Description
The technical field is as follows:
the invention relates to the technical field of food processing, in particular to a preparation method of low-sugar low-energy multi-flavor almond jelly.
Background art:
the almond contains rich nutrient components and has good medicinal value, such as good medicinal efficacy for relaxing bowel. The modern medicine finds that the almond also has the effects of improving the immunity of human bodies against diseases, enhancing the vitality of organisms, benefiting intelligence, strengthening brain, expelling toxin, beautifying, reducing the concentration of blood sugar and blood fat in blood, resisting aging, preventing and treating tumors and the like. The ginger contains rich nutritive value and has strong effects of sterilization, fresh keeping, color protection and the like. However, no almond jelly product containing ginger is available in the market.
The invention content is as follows:
the invention aims to overcome the defects of the prior art and provides a method for preparing low-sugar low-energy multi-flavor almond jelly.
The invention relates to a method for preparing low-sugar low-energy multi-flavor almond jelly, which comprises the following specific steps:
(1) beating
Weighing 50g of almond powder, adding water according to the weight ratio of 1: 10, adding 0.3g of sodium bicarbonate to adjust the pH value to be more than 7.0, pulping at 22000 r/min for 1min, and filtering to obtain almond pulp filtrate;
(2) boiling milk
Adding a compound sour agent into the almond pulp filtrate obtained in the step (1) to adjust the pH value to be 5.9-6.5, adding 20g of skimmed milk powder, and placing the mixture in a constant-temperature water bath kettle at 85 ℃ for water bath for 30min to obtain boiled pulp;
(3) blending
Mixing the boiled serous fluid prepared in the step (2) with the pre-mixed liquid of gellan gum and white granulated sugar, fully dissolving at 80-85 ℃, adding 0.02g/100mL of the pre-mixed liquid of calcium lactate and sucralose, and finally adding 0.1g/kg of nisin to mix uniformly to obtain blended milk;
(4) instant ginger
Uniformly mixing the blended milk prepared in the step (3) with 10mL of ginger juice at 70 ℃, adding 16U/g of transglutaminase, stirring for 5min, and then preserving heat at 70 ℃ for 10min to obtain the ginger milk;
(5) package (I)
Taking a 300mL container, uniformly spreading 7g of papaya fruit pulp on the lower layer, pouring 150mL of the ginger milk prepared in the step (4) at 70 ℃, sealing the container, and standing until curding is finished to obtain a finished product;
(6) index measurement
And (3) detection results: 1.12g/100g of protein, 4.8g/100g of carbohydrate, 1.8g/100g of fat, 92.1g/100g of water and 167KJ/100g of energy.
As a further improvement of the invention, the compound sour agent in the step (1) is an equal-volume mixed preparation of 1.5g/100mL of citric acid aqueous solution and 0.8g/100mL of sodium citrate aqueous solution.
As a further improvement of the invention, the pre-mixed liquid of the gellan gum and the white granulated sugar in the step (3) is an aqueous solution of the gellan gum and the white granulated sugar with the mass fraction of 0.12 percent.
As a further improvement of the invention, the sucralose premix in step (3) is a sucralose aqueous solution with the mass fraction of 0.2%.
As a further improvement of the invention, the preparation method of the ginger juice in the step (4) comprises the following steps: mixing 100g of the cleaned, peeled and cut ginger blocks with 10g of water, pulping, and filtering by 200-mesh gauze to obtain the ginger juice.
As a further improvement of the invention, the papaya fruit pulp in the step (5) is prepared by taking fresh papaya out of pulp, pulping for 10s, filtering and taking coarse-particle pulp.
As a further improvement of the invention, the container in the step (5) is a double layer, the bottom layer of the container is used for placing the pawpaw berries and the ginger milk, the top layer is a detachable tray structure positioned in the container, the height of the tray is 2.5cm, the outer diameter of the tray is the same as the inner diameter of the container, and 3g of crisp, 5g of nut pieces and 3g of strawberry freeze-drying are placed in the tray.
The invention relates to a method for preparing low-sugar low-energy multi-flavor almond jelly. The product has smooth mouthfeel, can be eaten together with the crisp, crushed nuts and freeze-dried strawberries, and enriches the mouthfeel and level of the product. Through detection, the protein content is 1.12g/100g, the carbohydrate content is 4.8g/100g, the fat content is 1.8g/100g, the water content is 92.1g/100g, the energy is 167KJ/100g, and the sugar content and the energy of the product are lower, so that the product has healthier quality and market influence.
The specific implementation mode is as follows:
a preparation method of low-sugar low-energy multi-flavor almond jelly comprises the following specific steps:
(1) beating
Weighing 50g of almond powder, adding water according to the weight ratio of 1: 10, adding 0.3g of sodium bicarbonate to adjust the pH value to be more than 7.0, pulping at 22000 r/min for 1min, and filtering to obtain almond pulp filtrate; wherein the compound sour agent is an isovolumetric mixed preparation of 1.5g/100mL citric acid aqueous solution and 0.8g/100mL sodium citrate aqueous solution;
(2) boiling milk
Adding a compound sour agent into the almond pulp filtrate obtained in the step (1) to adjust the pH value to be 5.9-6.5, adding 20g of skimmed milk powder, and placing the mixture in a constant-temperature water bath kettle at 85 ℃ for water bath for 30min to obtain boiled pulp;
(3) blending
Mixing the boiled serous fluid prepared in the step (2) with the pre-mixed liquid of gellan gum and white granulated sugar, fully dissolving at 80-85 ℃, adding 0.02g/100mL of the pre-mixed liquid of calcium lactate and sucralose, and finally adding 0.1g/kg of nisin to mix uniformly to obtain blended milk; wherein the pre-mixed liquid of the gellan gum and the white granulated sugar is an aqueous solution of 0.12 percent of the gellan gum and 1 percent of the white granulated sugar in mass fraction; the sucralose premix is a sucralose aqueous solution with the mass fraction of 0.2%;
(4) instant ginger
Uniformly mixing the blended milk prepared in the step (3) with 10mL of ginger juice at 70 ℃, adding 16U/g of transglutaminase, stirring for 5min, and then preserving heat at 70 ℃ for 10min to obtain the ginger milk; the preparation method of the ginger juice comprises the following steps: mixing 100g of cleaned, peeled and cut ginger blocks with 10g of water, pulping, and filtering by 200-mesh gauze to obtain ginger juice;
(5) package (I)
Taking a 300mL container, uniformly spreading 7g of papaya fruit pulp on the lower layer, pouring 150mL of the ginger milk prepared in the step (4) at 70 ℃, sealing the container, and standing until curding is finished to obtain a finished product; wherein, the pawpaw pulp is prepared by taking fresh pawpaw out, pulping for 10s, filtering and taking coarse particle pulp; the container is double-layer, the bottom layer of the container is used for placing pawpaw berries and ginger milk, the top layer of the container is a detachable tray structure positioned in the container, the height of the tray is 2.5cm, the outer diameter of the tray is the same as the inner diameter of the container, and 3g of crisp, 5g of nut pieces and 3g of freeze-dried strawberry are placed in the tray;
(6) index measurement
The detection items are protein, carbohydrate, fat, moisture and energy, and the detection is based on GB 5009.5-2016, GB/T23780-2009, GB 5009.6-2016 and GB 5009.3-2016 respectively, and the energy (KJ) ═ protein (g) × 17+ fat (g) × 37+ carbohydrate (g) × 17) is calculated according to the formula. And (3) detection results: 1.12g/100g of protein, 4.8g/100g of carbohydrate, 1.8g/100g of fat, 92.1g/100g of water and 167KJ/100g of energy. The comparison of the carbohydrate and energy of the product of the invention with that of some references and similar products in the market is shown in table 1, and the carbohydrate and energy of the product are both obviously (P < 0.05) lower than those of the existing products. GB 28050 and 2011 State Standard of food safety and general rules of prepackaged food Nutrition labels states that a low-sugar product is obtained when the carbohydrate content is less than or equal to 5g/100g (solid) and the energy content is less than or equal to 170 kJ/100g (solid), so the product is a low-sugar and low-energy product.
TABLE 1 comparison of the indices of this product with other products
Remarking:A,B,C,Dthe difference of the upper-angle symbols indicates that the numerical values in the same column have significant difference (P < 0.05)
Wherein, the stability analysis and the process research of the reference (1) the hodgkin, the panxiaoming, the qianjian, the king Jing, the almond milk beverage [ J ] food science and technology, 2011,36(03): 54-57; reference (2) Jiangshouqing, study of almond milk technology and formula [ J ]. Anhui agricultural science 2015,43(32): 149-15. The process for preparing the yam almond milk beverage is optimized by the reference (3) Zhangwei, Shichen Hua, Guo Shigang, Yan Chunsheng, 2011,39(20): 12154-.
Claims (7)
1. A preparation method of low-sugar low-energy multi-flavor almond jelly comprises the following specific steps:
(1) beating
Weighing 50g of almond powder, adding water according to the weight ratio of 1: 10, adding 0.3g of sodium bicarbonate to adjust the pH value to be more than 7.0, pulping at 22000 r/min for 1min, and filtering to obtain almond pulp filtrate;
(2) boiling milk
Adding a compound sour agent into the almond pulp filtrate obtained in the step (1) to adjust the pH value to be 5.9-6.5, adding 20g of skimmed milk powder, and placing the mixture in a constant-temperature water bath kettle at 85 ℃ for water bath for 30min to obtain boiled pulp;
(3) blending
Mixing the boiled serous fluid prepared in the step (2) with the pre-mixed liquid of gellan gum and white granulated sugar, fully dissolving at 80-85 ℃, adding 0.02g/100mL of the pre-mixed liquid of calcium lactate and sucralose, and finally adding 0.1g/kg of nisin to mix uniformly to obtain blended milk;
(4) instant ginger
Uniformly mixing the blended milk prepared in the step (3) with 10mL of ginger juice at 70 ℃, adding 16U/g of transglutaminase, stirring for 5min, and then preserving heat at 70 ℃ for 10min to obtain the ginger milk;
(5) package (I)
Taking a 300mL container, uniformly spreading 7g of papaya fruit pulp on the lower layer, pouring 150mL of the ginger milk prepared in the step (4) at 70 ℃, sealing the container, and standing until curding is finished to obtain a finished product;
(6) index measurement
And (3) detection results: 1.12g/100g of protein, 4.8g/100g of carbohydrate, 1.8g/100g of fat, 92.1g/100g of water and 167KJ/100g of energy.
2. The method for preparing low-sugar low-energy multi-flavor almond jelly of claim 1, characterized in that the compound sour agent in the step (1) is an equal volume mixed preparation of 1.5g/100mL citric acid water solution and 0.8g/100mL sodium citrate water solution.
3. The method for making the low-sugar low-energy multi-flavor almond jelly according to claim 1, wherein the pre-mixed liquid of the gellan gum and the white granulated sugar in the step (3) is an aqueous solution of 0.12% of the gellan gum and 1% of the white granulated sugar by mass.
4. The method for making the low-sugar low-energy multi-flavor almond jelly of claim 1, wherein the sucralose premix liquid in the step (3) is 0.2% by mass of sucralose water solution.
5. The method for preparing low-sugar low-energy multi-flavor almond jelly of claim 1 is characterized in that the ginger juice in the step (4) is prepared by the following steps: mixing 100g of the cleaned, peeled and cut ginger blocks with 10g of water, pulping, and filtering by 200-mesh gauze to obtain the ginger juice.
6. The method for preparing low-sugar low-energy multi-flavor almond jelly as claimed in claim 1, wherein the papaya fruit pulp in step (5) is prepared by taking fresh papaya out of pulp, pulping for 10s, filtering, and taking coarse pulp.
7. The method for making low-sugar low-energy multi-flavor almond jelly of claim 1, wherein the container in the step (5) is double-layered, the bottom layer of the container is used for placing papaya and ginger milk, the top layer of the container is a detachable tray structure positioned inside the container, the tray is 2.5cm in height, the outer diameter of the tray is the same as the inner diameter of the container, and 3g of crisp, 5g of broken nuts and 3g of freeze-dried strawberry are placed inside the tray.
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| CN202010063441.1A CN111184069A (en) | 2020-01-20 | 2020-01-20 | Preparation method of low-sugar low-energy multi-flavor almond jelly |
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Application publication date: 20200522 |