CN111248418A - Jelly and preparation method thereof - Google Patents
Jelly and preparation method thereof Download PDFInfo
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- CN111248418A CN111248418A CN201811461988.6A CN201811461988A CN111248418A CN 111248418 A CN111248418 A CN 111248418A CN 201811461988 A CN201811461988 A CN 201811461988A CN 111248418 A CN111248418 A CN 111248418A
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- parts
- milk
- jelly
- gellan gum
- sterilization
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 48
- 239000008274 jelly Substances 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 48
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- 235000013365 dairy product Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims description 28
- 239000008267 milk Substances 0.000 claims description 28
- 210000004080 milk Anatomy 0.000 claims description 28
- 239000004615 ingredient Substances 0.000 claims description 19
- 229920002148 Gellan gum Polymers 0.000 claims description 16
- 235000010492 gellan gum Nutrition 0.000 claims description 16
- 239000000216 gellan gum Substances 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- 239000003381 stabilizer Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000005917 acylation reaction Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 230000010933 acylation Effects 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 6
- 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 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 235000019823 konjac gum Nutrition 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- -1 glycerin monostearate fatty acid ester Chemical class 0.000 claims description 4
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 4
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 4
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 4
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 4
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- 230000000887 hydrating effect Effects 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 claims description 2
- 235000020122 reconstituted milk Nutrition 0.000 claims description 2
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 2
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 14
- 230000007935 neutral effect Effects 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 42
- 238000001816 cooling Methods 0.000 description 10
- 238000001514 detection method Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 238000000265 homogenisation Methods 0.000 description 7
- 230000036512 infertility Effects 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000011259 mixed solution Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000020200 pasteurised milk Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000012905 visible particle Substances 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 244000053095 fungal pathogen Species 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 238000013190 sterility testing Methods 0.000 description 1
- 235000020143 strawberry milk drink Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 231100000033 toxigenic Toxicity 0.000 description 1
- 230000001551 toxigenic effect Effects 0.000 description 1
- 238000009849 vacuum degassing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to the field of dairy products, and relates to jelly and a preparation method thereof. The method comprises performing a first sterilization and a second sterilization in the process of preparing the jelly. The jelly prepared by the method is in a neutral stable system and has a shelf life of six months or more.
Description
Technical Field
The invention relates to the technical field of dairy products. More particularly, relates to jelly and a preparation method thereof.
Background
Jelly is a leisure food which is loved by consumers. Its characteristic taste characteristics derive from its particular texture. These products are typically in the form of a relatively low PH acidic product system with a taste dominated by fruit or fruit-based flavor products, with or without added dairy. A pH below 4.5 inhibits the growth of many microorganisms, and thus these acidic products are readily available for longer shelf life. When the pH value of the product exceeds the range of an acidic product, such as 6.4-7.2, particularly dairy products are added, and the protein of the product reaches the national standard requirement value of jelly (the protein content of jelly containing milk is more than or equal to 1.0 percent) and is even higher, the product is in a neutral product stable system, and microorganisms and spores are easy to grow during shelf-life storage, acid substances and toxic substances metabolized by the microorganisms are generated, so that the quality of the product is deteriorated, and even the food quality safety problem is caused. It is difficult to achieve commercial sterility and to achieve a shelf life of 6 months or more for such milk-containing jellies produced using the prior art.
However, dairy is a recognized consumer nutritional product. The milk is rich in protein and nutrition. Modern people have increasingly accelerated life pace, and people need to develop a milk jelly product which has high nutrient density and brings nice consumption experience, so that a new method for preparing the milk jelly product is needed to be developed and adapted to the milk jelly product.
The invention relates to a method for preparing jelly and the jelly prepared by the method. The jelly contains milk, is in a neutral product system, has unique taste, and has a shelf life of 6 months or more.
Disclosure of Invention
According to the invention, by improving the proportion of the sterilization process and the stabilizer in the production process of the jelly, a jelly product with better taste and six months or more shelf life compared with the jelly prepared by the production process in the prior art is obtained.
Specifically, the present invention relates to the following aspects
The first aspect is as follows: a method of preparing a jelly comprising the steps of:
s1, mixing ingredients, preferably, the ingredients comprise dairy products, additives, jam, edible essence and water;
s2, performing first sterilization on the mixed ingredients;
s3, hot filling;
and S4, performing second sterilization.
The second aspect is that: the method according to the first aspect, wherein the first sterilization is an ultra high temperature sterilization at 121 ℃ for 4 seconds, and the second sterilization is a retort sterilization at 89-92 ℃ for 20-30 minutes.
The third aspect is that: the method of aspect one or aspect two, wherein the additive comprises: stabilizer, emulsifier, sweetener, sodium dihydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate and their composition.
Aspect four: the method of aspect three, wherein the stabilizing agent comprises: low acylation gellan gum, high acylation gellan gum, xanthan gum, sodium alginate, konjac gum, carrageenan and combinations thereof.
The fifth aspect is that: the method of aspect four, wherein the combined amount of low acylated gellan gum and high acylated gellan gum added ranges from 2 to 8 parts by weight and is in a ratio of low acylated gellan gum 1 to 3 parts by weight, calculated as 1000 parts by weight of the total batch mixture: 1-5 parts of high acylation gellan gum.
Aspect six: the method of aspect three, wherein the emulsifier comprises: glycerin monostearate fatty acid ester, sodium stearoyl lactylate and a composition thereof.
Aspect seven: the method of aspect three, wherein the sweetener comprises: white granulated sugar or a material with equivalent sweetness equivalent to that of the white granulated sugar converted into an addition amount, such as high fructose corn syrup, crystalline fructose and stevioside.
The eighth aspect: the method according to any of the preceding aspects, wherein the milk comprises: milk and reconstituted milk, preferably obtained by hydrating powdered milk, cream, anhydrous cream or butter to a fat, protein and milk solids content similar to milk.
The ninth aspect: the method according to any of the preceding aspects, wherein 1000 parts by weight of the product comprises 800 parts, such as 300 parts, 400 parts, 500 parts, 600 parts, 700 parts, 800 parts, of milk, calculated on 1000 parts of the total ingredient mix weight; 40-60 parts of white granulated sugar, such as 40 parts, 50 parts and 60 parts; 1-5 parts of low acylation gellan gum, such as 1 part, 2 parts, 3 parts, 4 parts and 5 parts; 1-5 parts of high-acylation gellan gum, such as 1 part, 2 parts, 3 parts, 4 parts and 5 parts; 0.1-5 parts of xanthan gum, such as 0.1 part, 0.5 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts; sodium alginate 0.1-2 parts, such as 0.1 part, 0.5 part, 1 part, 2 parts; 0.1-5 parts of konjac gum, such as 0.1 part, 0.5 part, 1 part, 2 parts, 3 parts, 4 parts and 5 parts; 0.7-1.1 parts of glycerin monostearate, such as 0.7 part, 0.8 part, 0.9 part, 1 part and 1.1 part; 0.1-30 parts of jam, such as 0.1 part, 0.5 part, 1 part, 5 parts, 10 parts, 20 parts and 30 parts; 0.2-0.5 parts of sodium dihydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate or their combination, such as 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts; 0.1-2 parts of edible essence, such as 0.1 part, 0.5 part, 1 part, 1.5 parts and 2 parts, and the balance of water.
The tenth aspect: a jelly made by the method of any one of the preceding aspects.
The raw materials and additives added in the invention are all commercially available raw materials which meet the requirements of dairy products and jelly products. In a specific embodiment, xanthan gum and sodium alginate and konjac gum are added in amounts determined according to characteristic indices of the milk jelly product, such as texture, water holding capacity, hardness, chewiness index, elasticity index, cohesiveness characteristic value. The white granulated sugar can be white granulated sugar or a mixture of sweet raw materials such as high fructose corn syrup, crystalline fructose, stevioside and the like, which are converted into additive amount from equivalent sweetness of the white granulated sugar; the fruit jam can be added according to the flavor characteristics of the product, such as passion fruit, orange, mango or a combination thereof.
In addition, unless otherwise indicated, all materials of the present invention are commercially available and any ranges recited herein are intended to include the endpoints and any numbers therebetween and any subranges therebetween and any subrange therebetween and within the scope of the present invention.
Compared with the jelly prepared by the prior art, the milk jelly product prepared by the preparation method is better in tissue state, elastic in mouthfeel, chewiness in mouthfeel and mouthfeel when being eaten, and meanwhile, the protein can reach more than 1.0%, so that the milk jelly product is rich in nutrition, has the special mouthfeel of the jelly product and the nutrition of milk. Can realize high-temperature continuous production. Meanwhile, the special processing technology endows the product with good product quality, the shelf life of the product can reach 6 months, the commercial sterile requirement is met, and the quality is guaranteed.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
The method comprises the following specific process steps:
1. milk recovery: the milk receiving temperature is 1-8 ℃.
1.1, filtering: single or double filters of 30-60 mesh are used.
1.2, cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing.
1.3 standardization: raw milk is standardized. Homogenizing: homogenizing at 55-75 deg.C under 30-50/180-200 bar.
1.4 pasteurization: 75 + -5 deg.C/15 s or 85 + -5 deg.C/15 s is required.
1.5 cooling and storing: cooling pasteurized milk to 1-8 deg.C for storage.
2. Ingredients
2.1 preparing a mixed solution of white granulated sugar and a stabilizer:
2.1.1 adding 15-20% of water for ingredients into an ingredient tank, heating to 70-75 ℃, uniformly adding a stabilizer and white granulated sugar, and melting for 10-15 minutes by using a melting device with shearing, mixing and dispersing functions to obtain a uniform mixed solution without visible particles with normal vision.
2.2.2 homogenization: homogenizing the mixed solution of the stabilizer and the white granulated sugar: the temperature is 70-75 deg.C and the homogenization pressure is 30/180bar (the pressure gauge is 30bar by adjusting the two stages, and 180bar by adjusting the one stage).
2.2 dissolving the jam
Adding 70-75 deg.C material in 15% into material tank, adding jam and phosphate, and dissolving for 5 min; and (5) throwing into a material mixing tank.
2.3 constant volume: and (3) accurately metering the feed liquid to the blending amount, and uniformly stirring for no less than 30 minutes. The storage temperature of the semifinished product should not exceed 12 ℃.
2.4, detection: the physical and chemical index detection meets the quality standard of finished products.
2.5 addition of essence: essence is added within 2 hours before production, and the uniform stirring is ensured.
2.6 ultra-high temperature instantaneous sterilization 121 ℃/4s
2.6.1 vacuum degassing: the vacuum degree is-35 to-80 kpa.
2.6.2 homogenization: the homogenization temperature is 70-75 deg.C and the homogenization pressure is 50/250bar (the pressure gauge is 50bar by adjusting two stages, and 250bar by adjusting one stage).
2.7 filling: the filling temperature is 60-70 ℃.
2.8 rinsing the bag mouth: the flowing water washes the residual feed liquid at the filling opening of the self-supporting bag.
2.9 sterilizing kettle water bath: and (3) steaming and sterilizing the finished product at high temperature, wherein the sterilization parameter is 89-92 ℃ for 20-30 minutes.
2.10, cooling: the product is cooled to below 30 ℃.
2.11 packaging: sticking a pipe, boxing and spraying a code.
2.12 leaving the factory: after all detection indexes of the finished product are qualified, the product can be put on the market.
Detailed process steps of the prior art
1. Milk recovery: the milk receiving temperature is 1-8 ℃.
1.1, filtering: single or double filters of 30-60 mesh are used.
1.2, cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing.
1.3 standardization: raw milk is standardized. Homogenizing: homogenizing at 55-75 deg.C under 30-50/180-200 bar.
1.4 pasteurization: 75 + -5 deg.C/15 s or 85 + -5 deg.C/15 s is required.
1.5 cooling and storing: cooling pasteurized milk to 1-8 deg.C for storage.
2. Ingredients
2.1 preparing a mixed solution of white granulated sugar and a stabilizer:
2.1.1 adding 15-20% of water for ingredients into an ingredient tank, heating to 70-75 ℃, uniformly adding a stabilizer and white granulated sugar, and melting for 10-15 minutes by using a melting device with shearing, mixing and dispersing functions to obtain a uniform mixed solution without visible particles with normal vision.
2.2.2 homogenization: homogenizing the mixed solution of the stabilizer and the white granulated sugar: the temperature is 70-75 deg.C and the homogenization pressure is 30/180bar (the pressure gauge is 30bar by adjusting the two stages, and 180bar by adjusting the one stage).
2.2 dissolving the jam
Adding 70-75 deg.C material in 15% into material tank, adding jam and phosphate mixture, and dissolving for 5 min; and (5) throwing into a material mixing tank.
2.3 constant volume: and (3) accurately metering the feed liquid to the blending amount, and uniformly stirring for no less than 30 minutes. The storage temperature of the semifinished product should not exceed 12 ℃.
2.4, detection: the physical and chemical index detection meets the quality standard of finished products.
2.5 addition of essence: essence is added within 2 hours before production, and the uniform stirring is ensured.
2.6 filling: the filling temperature is 60-70 ℃.
2.7 rinsing the bag mouth: the flowing water washes the residual feed liquid at the filling opening of the self-supporting bag.
2.8 sterilizing kettle water bath: and (3) steaming and sterilizing the finished product at high temperature, wherein the sterilization parameter is 89-92 ℃ for 20-30 minutes.
2.9, cooling: the product is cooled to below 30 ℃.
2.10 packaging: sticking a pipe, boxing and spraying a code.
2.11 leaving the factory: after all detection indexes of the finished product are qualified, the product can be put on the market.
Example 1 jelly prepared by the process of the present invention
1. Preparation method of mango-flavor milk jelly
The specific process steps of the invention are adopted, and the following ingredients are adopted.
2. Preparation method of strawberry-flavored milk jelly
The specific process steps of the invention are adopted, and the following ingredients are adopted.
3. Preparation method of passion fruit-flavored milk jelly
The specific process steps of the invention are adopted, and the following ingredients are adopted.
4. Preparation method of passion fruit-flavored milk jelly
The specific process steps of the invention are adopted, and the following ingredients are adopted.
Example 2 jelly prepared by the prior art Process
1. The specific process steps of the prior art are adopted, and the following ingredients are adopted.
2. The specific process steps of the prior art are adopted, and the following ingredients are adopted.
Example 3 measurement of protein content in jelly
The production process can realize the production of neutral dairy jelly, and the final product can meet the requirement of more than 1.0 percent of protein. The protein content detection adopts national standard GB 5009.5, food safety national standard and the determination of protein in food, and the current version number is 2016. The results are shown in Table 1.
TABLE 1
| Example numbering | Protein content (g/100g) |
| Example 1.1 | 1.05 |
| Example 1.2 | 1.20 |
| Example 1.3 | 1.50 |
| Example 1.4 | 2.40 |
| Example 2.1 | 2.40 |
| Example 2.2 | 2.40 |
Example 4 the jelly prepared by the process of the present invention has a different taste from the jelly prepared by the prior art process
Taste scoring 30 persons tested the mouthfeel of the jelly products prepared according to example 1 and example 2. The product has 4 aspects of mouthfeel evaluation dimension, organization state, mouthfeel elasticity, mouthfeel chewiness and mouthfeel. The taste scorer does not know what kind of product the taste scorer tasted. And the score is full of 10 points, the higher the score is, the better the product is in the performance of the characteristic, and finally, all the scores are collected and the average value is calculated to obtain the taste score of the product in the dimension. See table 2 for specific scoring results.
TABLE 2 comparison of the feel of the jelly prepared by the process of the present invention with the jelly prepared by the prior art process
The data show that the jelly prepared by the process has obvious taste experience advantages.
Example 5 commercial sterility compliance assay of jellies prepared using the process of the present invention and jellies prepared using the prior art process
Commercial sterility compliance was tested according to the national standard GB/T4789.23 food microbiology. The results are shown in Table 3.
Table 3 comparison of commercial sterility compliance after preparation of the jelly prepared using the process of the present invention versus the jelly prepared using the prior art process
Wherein the commercial sterility is as specified in national standard GB 4789.26: pathogenic bacteria and toxigenic bacteria which are polluted in the food and putrefying bacteria which can be produced and propagated under normal storage and sale conditions and cause food spoilage are killed, so that the normal shelf life of the food is ensured. And no spore grows during the shelf life of the product. The detection bacteria are pathogenic microorganisms and fungi, such as heat-resistant spore, staphylococcus aureus, salmonella and the like. The test items for commercial sterility were fixed, and in Table 3, the test items were acceptable except for the heat-resistant spore, but if one of the microbial test items was not acceptable, the result was judged to be unacceptable.
Commercial sterility testing no longer distinguishes post-preparation testing from post-6 month testing, with at least 6 months being empirical values as per dairy industry experience. Thus, it can be seen from the data that the jelly prepared using the process of the present invention meets commercial sterility.
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.
Claims (10)
1. A method of preparing a jelly comprising the steps of:
s1, mixing ingredients, preferably, the ingredients comprise dairy products, additives, jam, edible essence and water;
s2, performing first sterilization on the mixed ingredients;
s3, hot filling;
and S4, performing second sterilization.
2. The method of claim 1, wherein the first sterilization is an ultra high temperature sterilization at 121 ℃ for 4 seconds, and the second sterilization is a retort sterilization at 89-92 ℃ for 20-30 minutes.
3. The method of claim 1 or 2, wherein the additive comprises: stabilizer, emulsifier, sweetener, sodium dihydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate and their composition.
4. The method of claim 3, wherein the stabilizing agent comprises: low acylation gellan gum, high acylation gellan gum, xanthan gum, sodium alginate, konjac gum, carrageenan and combinations thereof.
5. The method of claim 4, wherein the combined amount of low acylated gellan gum and high acylated gellan gum added ranges from 2 to 8 parts by weight and is in a ratio of 1 to 3 parts by weight of low acylated gellan gum, calculated as 1000 parts by weight of the total batch mixture: 1-5 parts of high acylation gellan gum.
6. The method of claim 3, wherein the emulsifier comprises: glycerin monostearate fatty acid ester, sodium stearoyl lactylate and a composition thereof.
7. The method of claim 3, wherein the sweetener comprises: white granulated sugar or a material with equivalent sweetness equivalent to that of the white granulated sugar converted into an addition amount, such as high fructose corn syrup, crystalline fructose and stevioside.
8. The method of any of the preceding claims, wherein the dairy product comprises: milk and reconstituted milk, preferably obtained by hydrating powdered milk, cream, anhydrous cream or butter to a fat, protein and milk solids content similar to milk.
9. The method of any of the preceding claims, wherein 1000 parts by weight of the product comprises 800 parts, such as 300 parts, 400 parts, 500 parts, 600 parts, 700 parts, 800 parts; 40-60 parts of white granulated sugar, such as 40 parts, 50 parts and 60 parts; 1-3 parts, such as 1 part, 2 parts and 3 parts of low-acylation gellan gum; 1-5 parts of high-acylation gellan gum, such as 1 part, 2 parts, 3 parts, 4 parts and 5 parts; 0.1-5 parts of xanthan gum, such as 0.1 part, 0.5 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts; sodium alginate 0.1-2 parts, such as 0.1 part, 0.5 part, 1 part, 2 parts; 0.1-5 parts of konjac gum, such as 0.1 part, 0.5 part, 1 part, 2 parts, 3 parts, 4 parts and 5 parts; 0.7-1.1 parts of glycerin monostearate, such as 0.7 part, 0.8 part, 0.9 part, 1 part and 1.1 part; 0.1-30 parts of jam, such as 0.1 part, 0.5 part, 1 part, 5 parts, 10 parts, 20 parts and 30 parts; 0.2-0.5 parts of sodium dihydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate or their combination, such as 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts; 0.1-2 parts of edible essence, such as 0.1 part, 0.5 part, 1 part, 1.5 parts and 2 parts, and the balance of water.
10. Jelly produced by the method according to any of the preceding claims.
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