CN111728168A

CN111728168A - Wheat germ jelly and preparation method thereof

Info

Publication number: CN111728168A
Application number: CN202010626071.8A
Authority: CN
Inventors: 程永强; 贾鑫; 张新雪; 陈雨佳; 胡舒阳; 杨熙
Original assignee: China Agricultural University
Current assignee: China Agricultural University
Priority date: 2020-07-01
Filing date: 2020-07-01
Publication date: 2020-10-02

Abstract

The invention provides a wheat germ jelly which comprises the following raw materials in parts by mass: 20-50 parts of wheat germ juice, 4-8 parts of erythritol, 3-5 parts of chia seed, 1-1.4 parts of compound gum and 0.06-0.10 part of citric acid. The low-sugar germ compound jelly prepared by taking wheat germs in a specific ratio as a main raw material and adding auxiliary materials such as chia seeds and the like is excellent in protein, fine and smooth in taste, creamy yellow and good in gel state. The content of soluble solids in the low-sugar germ compound jelly is 17.48 percent, the content of protein is 1.89 percent, and the content of fat is 1.37 percent. The dietary fiber has high content, and has the effects of promoting intestinal tract movement, improving constipation, supplementing protein, and the like while obtaining excellent taste. By adding the compound gum, the jelly product has better gel effect, soft colloid, strong elasticity, strong water holding capacity and good shape, and improves the defects of poor gel effect and stability and low sensory evaluation of a single gum.

Description

Wheat germ jelly and preparation method thereof

Technical Field

The invention relates to the technical field of foods, in particular to a wheat germ jelly and a preparation method thereof.

Background

The jelly is a semisolid product prepared from edible gelatin, water, sugar and fruit juice, is convenient and delicious, has excellent experience feeling, and is deeply favored by consumers. At present, the jelly in the market is various in variety, but the fruit juice is mostly used as a raw material, pigment and essence are used as auxiliary materials, the jelly is made of single gum, the product only appears in the market as snacks, and the product lacks functionality. The jelly processed by utilizing wheat germs is not common.

The wheat germ is a byproduct in the wheat milling process, is rich in various nutrient substances, has good biological activity, and is an ideal raw material for developing a new generation of health food. Wherein the protein content is about 30%, and comprises 8 amino acids essential to human body; fat content about 10%, of which 80% are unsaturated fatty acids; the vitamins mainly comprise water-soluble vitamin B and fat-soluble vitamin E. Although the wheat germ is rich in nutritive value, the utilization rate of the wheat germ is low due to the characteristics of short shelf life, intolerance to storage and the like of the wheat germ product. At present, foods processed by using wheat germs as raw materials in the food market of China mainly comprise baked foods, wheat germ health beverages, wheat germ oil and the like, and the wheat germs are rarely applied to the processing of jelly.

Therefore, it is very necessary to develop a wheat germ jelly with good stability and good taste.

Disclosure of Invention

In view of the above, the technical problem to be solved by the invention is to provide a wheat germ jelly which has high protein content, good stability and good taste.

The invention provides a wheat germ jelly which comprises the following raw materials in parts by mass:

20-50 parts of wheat germ juice, 4-8 parts of erythritol, 3-5 parts of chia seed, 1-1.4 parts of compound gum and 0.06-0.10 part of citric acid.

Preferably, the compound gum comprises carrageenan and xanthan gum; the mass ratio of the carrageenan to the xanthan gum is 0.7: 0.3-0.9: 0.1.

Preferably, the wheat germ jelly comprises the following raw materials in parts by mass:

30-48 parts of wheat germ juice, 6-8 parts of erythritol, 3-5 parts of chia seed, 1.1-1.4 parts of compound gum and 0.07-0.09 part of citric acid.

Preferably, the preparation method of the wheat germ juice specifically comprises the following steps: pretreating wheat germ, soaking, grinding, and filtering.

The invention provides a preparation method of any one of the wheat germ jellies, which comprises the following steps:

evenly stirring erythritol, chia seeds and compound gum to obtain sol;

mixing wheat germ juice with the sol, decocting, mixing with citric acid, bottling, sterilizing, and cooling to obtain wheat germ jelly.

Preferably, the preparation method of the wheat germ juice specifically comprises the following steps: pretreating wheat germ, soaking, grinding, and filtering; the pretreatment is specifically microwave treatment at 600-700W for 2-3 min.

Preferably, the soaking is to soak the wheat germs in water; the mass ratio of the wheat germs to the water is 1: (8-12); the soaking time is 5-7 h; the pulping time is 1-2 min; the filtering is specifically filtering by adopting a sieve with 80-120 meshes.

Preferably, the boiling temperature is 70-80 ℃ for 10-20 min.

Preferably, the temperature for mixing with the citric acid is 60-70 ℃.

Preferably, the sterilization is pasteurization, and the sterilization temperature is 60-80 ℃; the sterilization time is 30-40 min; the cooling is at room temperature.

Compared with the prior art, the invention provides wheat germ jelly which comprises the following raw materials in parts by mass: 20-50 parts of wheat germ juice, 4-8 parts of erythritol, 3-5 parts of chia seed, 1-1.4 parts of compound gum and 0.06-0.10 part of citric acid. According to the invention, wheat germs with a specific ratio are used as a main raw material, auxiliary materials such as chia seeds are added, the prepared low-sugar germ compound jelly supplements vitamins, minerals and the like which are lacked in the traditional jelly, particularly, the raw material contains rich dietary fibers, the protein is excellent, and the amino acid composition ratio is better than that of soybean, milk and the like. The jelly has fine and smooth taste, milk yellow color, good gel state, good water retention, aromatic germ and palatable sour and sweet taste. The content of soluble solids in the low-sugar germ compound jelly is 17.48 percent, the content of protein is 1.89 percent, and the content of fat is 1.37 percent. The dietary fiber has high content, and can promote intestinal tract movement, regulate intestinal tract microorganism, improve constipation, and reduce weight and supplement protein while having good taste. By adding the compound gel, the final jelly product has the advantages of good gel effect, soft jelly colloid, strong elasticity, strong water holding capacity and good jelly shape, and the defects of poor gel effect and stability and low sensory evaluation of a single gel are improved.

Drawings

Fig. 1 is a photograph of a wheat germ jelly according to the present invention.

Detailed Description

The invention provides a wheat germ jelly and a preparation method thereof, and a person skilled in the art can appropriately improve process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.

The wheat germ jelly provided by the invention comprises 20-50 parts of wheat germ juice; preferably 30-48 parts of wheat germ juice; more preferably 30-45 parts of wheat germ juice; particularly preferably 32 to 40 parts.

The preparation method of the wheat germ juice specifically comprises the following steps: pretreating wheat germ, soaking, grinding, and filtering.

The source of the wheat germ is not limited in the present invention, and it is commercially available as is well known to those skilled in the art. The raw grain particles are adopted.

The wheat germ is a byproduct in the wheat milling process, is rich in various nutrient substances, has good biological activity, and is an ideal raw material for developing a new generation of health food. Wherein the protein content is about 30%, and comprises 8 amino acids essential to human body; fat content about 10%, of which 80% are unsaturated fatty acids; the vitamins mainly comprise water-soluble vitamin B and fat-soluble vitamin E.

The pretreatment is preferably carried out for 2-3 min by microwave treatment at 600-700W; particularly preferably, the microwave treatment is carried out for 2min at 700W.

The wheat germ treated by the microwave disclosed by the invention well retains the color and flavor of the wheat germ, and meanwhile, the total phenol content of the wheat germ is increased, and the antioxidant activity is enhanced.

The soaking specifically comprises the steps of soaking wheat germs in water; the mass ratio of the wheat germ to the water is preferably 1: (8-12); more preferably 1: (9-11); most preferably 1: 10; the soaking time is preferably 5-7 h; more preferably 5 to 6 hours.

Grinding is carried out after soaking, and the grinding time is preferably 1-2 min; more preferably 1min, 1.5min or 2 min. The preferable refining method is refining by a refiner, filtering is performed after refining, and the filtering is particularly preferably filtering by a sieve of 80-120 meshes; more preferably, filtering by a sieve with 90-110 meshes; most preferably 100 mesh.

The soaking proportion and the soaking time are favorable for full soaking, so that the wheat germ nutrient components are completely leached, namely, the corresponding products are better released, the grinding process is short, the loss of protein and other nutrient substances can be effectively avoided, the residue can be effectively avoided by sieving with a 100-mesh sieve, and the development of the grain jelly is effectively solved.

Filtering, and collecting filtrate to obtain wheat germ juice.

The inventor finds that the jelly prepared by the treatment and the addition of the wheat germ juice in parts by mass has a good specific sense.

When the addition amount of the germ juice is below 20%, the color of the jelly is light, when the addition amount is more than 40%, the color is dark, and the color of the jelly is good in the range of 30-40%. In general, when the addition amount of the germ juice is in the range of 20-40%, the jelly flavor is proper. Can be in cream yellow with proper color and flavor of embryo bud.

Comparing and analyzing the color and flavor of the samples, when the addition amount of the germ juice is 30-40%, the sensory characteristics of the jelly product are better. When the addition amount of chia seeds is 3-5%, the color of the jelly is moderate, the chia seeds are moderate in distribution, and the dark color has higher particle density when the addition amount is more than 4%. The jelly flavor is proper when the amount of chia seeds is 4-5% on the whole. The best product requires the jelly to have moderate particle density and good flavor and taste. The appearance color and flavor mouthfeel of the samples are compared and analyzed, namely, when 4% chia seeds are added, the sensory characteristics of the jelly product are better.

The wheat germ jelly provided by the invention comprises 4-8 parts of erythritol; preferably, the erythritol comprises 6-8 parts by mass, specifically 6 parts by mass, 7 parts by mass or 8 parts by mass, or a point value between any two of the above.

Erythritol is a 4-carbon sugar alcohol, can be prepared by fermentation of glucose, is a white crystalline powder, has a refreshing sweet taste, is less likely to absorb moisture, is stable at high temperatures, is stable over a wide PH range, has a mild cooling sensation when dissolved in the mouth, and is suitable for various foods.

The sweetness of erythritol is similar to that of sucrose, but the relative sweetness is only 70% -80% of that of sucrose. In addition, erythritol belongs to the group of non-metabolizable low-calorie sugar alcohols, which has a caloric value of 1/10% of sucrose only. Has no influence on sugar metabolism, and does not affect the blood sugar level and insulin level of the body. Researches show that erythritol is not utilized by bacteria in the oral cavity, inhibits bacteria from fermenting saccharides, has a remarkable proliferation effect on intestinal probiotics, namely bifidobacteria, and is beneficial to improving the immunity of a matrix. Erythritol also has antioxidant activity and can effectively scavenge free radicals in vivo.

The inventor finds that the jelly prepared by adding the erythritol with the mass ratio has a good specific sense.

The wheat germ jelly provided by the invention comprises 3-5 parts of chia seeds, specifically 3 parts, 4 parts or 5 parts by mass, and the value between any two of the parts.

Chia seed is rich in nutrient components, mainly comprises protein (15-23.6%), fat (30.0-35.0%, mostly polyunsaturated fatty acid), rich dietary fiber (37-40%), 9 essential amino acids required by human body and the like, and also contains a plurality of natural antioxidant active components such as VB, VE (446mg/kg), polyphenols and the like. The sweetness of the erythritol is very similar to that of the sucrose, but the relative sweetness of the erythritol is 70% -80% of that of the sucrose, the erythritol belongs to non-metabolic low-calorie sugar alcohol, the caloric value of the erythritol is only 1/10 of the sucrose, and the erythritol has no influence on sugar metabolism and does not influence the blood sugar level and the insulin level of the organism.

The inventor finds that the jelly prepared by adding the chia seeds in parts by mass has better specific sense.

The wheat germ has a high protein content and a high fat content relative to chia seeds, so that, in terms of nutritional composition, the invention selects a suitable chia seed addition range.

The wheat germ jelly provided by the invention comprises 1-1.4 parts of compound gum; the adhesive preferably comprises 1.1-1.4 parts of compound adhesive, and specifically can be 1.1 part by mass, 1.2 parts by mass, 1.3 parts by mass or 1.4 parts by mass.

The mass ratio of the carrageenan to the xanthan gum is 0.7: 0.3-0.9: 0.1; specifically, the ratio may be 0.7:0.3, 0.8:0.2, or 0.9: 0.1.

According to the invention, by compounding the carrageenan and the xanthan gum, the gel characteristics are complemented due to the synergistic effect of the colloids, and the gel strength and the water holding capacity of the jelly are improved.

When the proportion of xanthan gum is increased, the water retention is good but the hardness is low, the colloid is soft, the center is easy to collapse, and the jelly shape is not easy to maintain. Usually, the carrageenan accounts for a large amount when the jelly is prepared, and the comprehensive result shows that the jelly gel has the best performance and better water retention property when the ratio of the carrageenan to the xanthan gum is 0.7: 0.3.

When the addition amount of the compound gum is increased, the gel strength is increased. The proper addition amount of the compound glue is between 1 and 1.4 percent. The jelly gel with the addition amount of less than 0.8% has soft and collapsed texture, and is not easy to maintain the shape of the jelly; if the addition amount exceeds 1.4%, the flavor is too strong and the taste is not good. Therefore, the compound gum adopted by the invention has the advantage of better keeping the shape and the flavor of the jelly.

The wheat germ jelly provided by the invention comprises 0.06-0.10 parts of citric acid; preferably 0.07-0.09 part; specifically, it may be 0.07 parts by mass, 0.08 parts by mass or 0.09 parts by mass.

The inventor finds that the addition of citric acid in the above-mentioned mass parts is preferable for the jelly to have a specific texture, and that the addition of an excessive amount of citric acid affects the taste of the jelly, and the formed jelly is likely to be softened and collapsed and is likely to cause denaturation of proteins.

The addition amount of citric acid has an influence on the gel state of the jelly colloid. According to the result of a single-factor experiment, the jelly is slightly sour and sweet in taste when 0.06% of citric acid is added; when 0.1% of citric acid is added, the jelly is palatable in sourness and sweetness and moderate in hardness and softness; when the citric acid is 0.12%, the jelly is acidic; when the citric acid is used in an amount of 0.14%, the jelly tastes very sour, and the formed gel is easily softened and collapsed, and easily causes denaturation of proteins.

The low-sugar germ compound jelly is prepared by taking wheat germs as a main raw material and adding auxiliary materials such as chia seeds and the like, supplements vitamins, mineral substances and the like which are lacked in the traditional jelly, particularly, the raw material contains rich dietary fibers, the protein is excellent, the proportion of the amino acid composition is better than that of soybean, milk and the like, the compound jelly with the wheat germ flavor is prepared, the application field of the wheat germs is expanded, the types of products processed by grains are expanded, and the jelly market is enriched. The product of the invention has wheat germ flavor and unique taste; erythritol is used as a sweetening agent, so that the low-sugar health care product is low in sugar and healthy; the compound glue is utilized, the gel property is complementary, and the stability is good.

evenly stirring erythritol, chia seeds and compound gum to obtain sol;

The preparation method of the wheat germ jelly provided by the invention comprises the steps of uniformly stirring erythritol, chia seeds and compound gum to obtain sol.

The components and proportions of the erythritol, chia seeds and the compound gum are clearly described in the invention, and are not described in detail herein.

The xanthan gum can be quickly dissolved in water, but the difficulty is that the xanthan gum is easy to agglomerate when being directly added, because the xanthan gum has strong hydrophilicity, the outer layer of the gum powder can firstly absorb water and swell into agglomerates, and the moisture is prevented from entering the inner layer, so that the colloid state is finally influenced.

Namely, xanthan gum, carrageenan, erythritol and chia seed dry powder are uniformly mixed, and then cold water is added to prepare primary sol.

Providing wheat germ juice, wherein the preparation method of the wheat germ juice specifically comprises the following steps: pretreating wheat germ, soaking, grinding, and filtering.

The source of the wheat germ is not limited in the present invention, and it is commercially available as is well known to those skilled in the art.

The soaking proportion and the soaking time are favorable for full soaking, so that the nutrient components of the wheat germ are completely leached.

Filtering, and collecting filtrate to obtain wheat germ juice.

Mixing wheat germ juice and the sol, and decocting.

Mixing the swelled colloidal solution with wheat germ juice, and heating and decocting. The boiling temperature is 70-80 ℃; more preferably 75-80 ℃; most preferably 78-80 ℃; the preferred boiling time is 10-20 min; more preferably 12-18 min; most preferably 14-16 min; particularly preferably for 15 min.

The inventors have found that cooking at too high a temperature results in foaming of the liquid surface and is difficult to remove, affecting the organoleptic qualities. The boiling temperature and the boiling time of the invention can ensure that the composite glue solution is fully swelled, the flavor of the germ juice is volatilized, and partial microorganisms can be killed.

When the glue is boiled at 85 ℃, the liquid surface is easy to foam and difficult to remove, and the sense of the finished product is affected. The higher temperature is selected as far as possible under the condition of better glue solution state, so that the glue solution can be fully swelled, the aroma of the embryo juice is volatilized, and most microorganisms can be killed at the higher temperature. The boiling temperature is thus determined to be most preferably 80 ℃.

Decocting, and mixing with citric acid.

The temperature for mixing the citric acid with the citric acid is 60-70 ℃.

The citric acid aqueous solution is added at 60-70 ℃ with a proper amount of 10 volume concentration according to the proportion.

Adding the citric acid aqueous solution into the boiled mixed glue solution, and uniformly stirring.

The inventors have found that the addition of acid in the above temperature range is most effective, and the addition of acid at too low a temperature affects the texture of the colloid.

Then filling, sterilizing and cooling to obtain the wheat germ jelly.

The sterilization is pasteurization, and the sterilization temperature is 60-80 ℃; the sterilization time is 30-40 min; the cooling is at room temperature.

The pretreatment condition of the invention is microwave 700W treatment for 2min, and the colloid solution obtained after hot filling is pasteurized after being sealed, so that germs of germs and the like are effectively removed, the stability of the product is ensured, and the shelf life of the product is prolonged.

The wheat germ jelly prepared by the invention can be stably stored at a low temperature of 4-10 ℃.

The invention provides a wheat germ jelly which comprises the following raw materials in parts by mass: 20-50 parts of wheat germ juice, 4-8 parts of erythritol, 3-5 parts of chia seed, 1-1.4 parts of compound gum and 0.06-0.10 part of citric acid. According to the invention, wheat germs with a specific ratio are used as a main raw material, auxiliary materials such as chia seeds are added, the prepared low-sugar germ compound jelly supplements vitamins, minerals and the like which are lacked in the traditional jelly, particularly, the raw material contains rich dietary fibers, the protein is excellent, and the amino acid composition ratio is better than that of soybean, milk and the like. The jelly has fine and smooth taste, milk yellow color, good gel state, good water retention, aromatic germ and palatable sour and sweet taste. The content of soluble solids in the low-sugar germ compound jelly is 17.48 percent, the content of protein is 1.89 percent, and the content of fat is 1.37 percent. The dietary fiber has high content, and can promote intestinal tract movement, regulate intestinal tract microorganism, improve constipation, and reduce weight and supplement protein while having good taste. By adding the compound gel, the final jelly product has the advantages of good gel effect, soft jelly colloid, strong elasticity, strong water holding capacity and good jelly shape, and the defects of poor gel effect and stability and low sensory evaluation of a single gel are improved. The jelly disclosed by the invention is rich in wheat germ flavor, unique in taste, pleasant in fragrance, healthy and low in sugar, and enriches the market of grain jelly. By using the compound gel, the gel effect is better, the jelly colloid is soft, the elasticity is strong, the water holding capacity is strong, the jelly shape is good, and the defects of poor gel effect and stability and low sensory evaluation of a single gel are improved. The sol and the filling process are sterilized and hermetically packaged, so that the growth and the propagation of microorganisms can be well inhibited, and the quality guarantee period of the product is prolonged.

The invention preferably adopts a physical property analyzer to measure the gel property of the jelly, all jelly samples are measured in parallel for three times, and the instrument is set as follows: probe TA10, speed 0.1mm/s, touch 5g, 50% deformation, TPA cycle twice.

Measuring crude protein of the jelly by adopting a Kjeldahl method; measuring crude fat by Soxhlet extraction, measuring soluble solid content in jelly by refractometer, weighing jelly colloid about 20g into beaker, adding distilled water, boiling, cooling, weighing, stirring, and measuring middle section sample.

In order to further illustrate the present invention, the following will describe in detail a wheat germ jelly and a method for preparing the same according to the present invention with reference to the following examples. In the embodiment of the invention, the mass ratio of the carrageenan to the xanthan gum is 0.7: 0.3.

Examples 1 to 9:

1) preparing raw materials in parts by weight, wherein the dosage of the raw materials is shown in table 1;

2) pretreating wheat germs according to the proportion in the step 1), wherein the pretreatment condition of the wheat germs is microwave 700W treatment for 2min, the ratio of the germs to water is 1:10, soaking for 6 hours at room temperature, pulping for 1min by a pulping machine after full soaking, then filtering by a 100-mesh sieve, and collecting the filtered germ juice;

3) uniformly mixing erythritol, chia seeds and compound gum according to the proportion in the step 1);

4) pouring the germ juice obtained in the step 2) into the mixture obtained in the step 3), and uniformly stirring;

5) decocting the mixture obtained in the step 4) in water bath at 80 ℃ for 15 min;

6) adding the citric acid aqueous solution into the boiled mixed glue solution according to the proportion in the step 1), and uniformly stirring;

7) filling the sample obtained in the step 6) while the sample is hot, and cooling the sample at room temperature after pasteurization.

FIG. 1 is a photograph of a wheat germ jelly of the present invention, wherein the radius of the lower bottom, the radius of the upper bottom and the height of the wheat germ jelly are about 3cm, about 4.3cm and about 3.5cm respectively.

Table 1 raw material amount parameters of each example

Comparative example 1

1) Preparing raw materials according to parts by weight, wherein the dosage of each raw material is 35% of wheat germ, 0.08% of citric acid, 7% of erythritol, 1% of compound gum and 4% of chia seed, wherein the carrageenan: xanthan gum is 0.3: 0.7.

Comparative example 2

1) Preparing raw materials according to parts by weight, wherein the dosage of each raw material is 55% of wheat germ, 0.08% of citric acid, 7% of erythritol, 1% of compound gum and 4% of chia seed, wherein the carrageenan: xanthan gum is 0.7: 0.3.

Comparative example 3

1) Preparing raw materials according to parts by weight, wherein the dosage of each raw material is 35% of wheat germ, 0.08% of citric acid, 7% of erythritol, 1% of compound gum and 7% of chia seed, wherein the carrageenan: xanthan gum is 0.7: 0.3.

Comparative example 4

1) Preparing raw materials according to parts by weight, wherein the dosage of each raw material is 35% of wheat germ, 0.14% of citric acid, 7% of erythritol, 1% of compound gum and 4% of chia seed, wherein the carrageenan: xanthan gum is 0.7: 0.3.

Comparative example 5

1) Preparing raw materials according to parts by weight, wherein the dosage of each raw material is 35% of wheat germ, 0.08% of citric acid, 10% of erythritol, 1% of compound gum and 4% of chia seed, wherein the carrageenan: xanthan gum is 0.7: 0.3.

Comparative example 6

1) Preparing raw materials according to parts by weight, wherein the consumption of the raw materials is 35% of wheat germ, 0.08% of citric acid, 7% of sorbitol, 1% of compound gum and 4% of chia seed, wherein the konjac glucomannan: xanthan gum is 0.7: 0.3.

Example 10

Comparing sensory evaluation of the wheat germ jellies obtained in comparative example 1 and examples 1 to 9, the sensory evaluation group consisted of 10 evaluators having appreciation ability for the jellies, and the jelly color (20 points), flavor (30 points), texture (20 points), and mouthfeel (30 points) were respectively evaluated, and the evaluation criteria are shown in Table 2, and the specific evaluation results are shown in Table 3.

TABLE 2

TABLE 3 sensory evaluation of wheat germ jelly obtained in examples 1 to 9 and comparative example

The scores of comparative examples 1 to 6 were all lower than the score of the present invention, and were significantly different from the score of the present invention.

The results were shown in table 4, in which the amount of wheat germ added was increased, the overall sensory evaluation of the jelly was enhanced, the sensory score of example 9 was the highest, and the gel characteristics and the nutritional ingredients were measured in example 9.

TABLE 4 gel characteristics and nutritional analysis of wheat germ jelly

As a result, the wheat germ jelly has good gel property and good taste, and is rich in nutrients such as protein and fat.

By combining the characteristics of the gel and the water retention analysis, when the proportion of xanthan gum is increased, the water retention is good but the hardness is low, the gel is soft, the center is easy to collapse, and the shape of the jelly is not easy to maintain. Usually, the carrageenan accounts for a large amount when the jelly is prepared, and the comprehensive result shows that the jelly gel has the best performance and better water retention property when the ratio of the carrageenan to the xanthan gum is 0.7: 0.3.

When the addition amount of the germ juice is below 20%, the color of the jelly is light, when the addition amount is more than 40%, the color is dark, and the color of the jelly is good in the range of 30-40%. In general, when the addition amount of the germ juice is in the range of 20-40%, the jelly flavor is proper. The optimal product needs to have a creamy yellow color of appropriate shade and flavor of the germ.

When 4% of erythritol is added, the jelly has no obvious sweet taste and is sour in taste; when the addition amount is 6%, the taste is slightly sweet; when 8% of erythritol is added, the jelly is moderate in sweetness and sourness; the jelly tastes too sweet and has poor flavor after more than 10 percent of erythritol is added.

Compared with the products sold in the market, the low-sugar germ compound jelly product has similar gel property, the protein content (more than 1 percent) reaches the standard of the jelly containing milk, but the elasticity is lower, probably because the starch contained in the raw materials is filled in the gaps among the colloids, the elasticity of the jelly colloid is influenced. No cereal jelly can be referenced in domestic markets, and the Cui Ge oat jelly in Spain is mainly prepared by mixing a composite fruit juice beverage and an oat beverage, is thin and soft in texture, soft in taste and strong in fruit juice flavor, but has higher fat content in nutritional ingredients.

The low-sugar germ compound jelly prepared by taking wheat germ as a main raw material and adding auxiliary materials such as chia seeds and the like supplements vitamins, mineral substances and the like which are lacked in the traditional jelly, particularly, the raw material contains rich dietary fibers, the protein is excellent, and the amino acid composition proportion is better than that of soybean, milk and the like. The prepared compound jelly with the wheat germ flavor opens up the application field of wheat germs, expands the variety of grain processing products and enriches the jelly market of China. The experiment has positive significance for researching the development of the grain health food.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims

1. The wheat germ jelly is characterized by comprising the following raw materials in parts by mass:

2. The wheat germ jelly of claim 1, wherein the compound gum comprises carrageenan and xanthan gum; the mass ratio of the carrageenan to the xanthan gum is 0.7: 0.3-0.9: 0.1.

3. The wheat germ jelly as claimed in claim 1, wherein the wheat germ jelly comprises the following raw materials in parts by mass:

4. The wheat germ jelly as claimed in claim 1, wherein the preparation method of the wheat germ juice specifically comprises: pretreating wheat germ, soaking, grinding, and filtering.

5. A method for preparing wheat germ jelly according to any one of claims 1 to 4, comprising:

evenly stirring erythritol, chia seeds and compound gum to obtain sol;

6. The method for preparing the wheat germ juice as claimed in claim 5, wherein the method for preparing the wheat germ juice comprises the following steps: pretreating wheat germ, soaking, grinding, and filtering; the pretreatment is specifically microwave treatment at 600-700W for 2-3 min.

7. The method for preparing the wheat germ as claimed in claim 6, wherein the soaking is carried out by soaking the wheat germ in water; the mass ratio of the wheat germs to the water is 1: (8-12); the soaking time is 5-7 h; the pulping time is 1-2 min; the filtering is specifically filtering by adopting a sieve with 80-120 meshes.

8. The preparation method according to claim 5, wherein the boiling temperature is 70-80 ℃ for 10-20 min.

9. The method according to claim 5, wherein the mixing temperature of the citric acid is 60 to 70 ℃.

10. The preparation method according to claim 5, wherein the sterilization is pasteurization, and the sterilization temperature is 60-80 ℃; the sterilization time is 30-40 min; the cooling is at room temperature.