CN112617157A - Jelly base material, jelly-containing beverage and preparation method thereof - Google Patents

Jelly base material, jelly-containing beverage and preparation method thereof Download PDF

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Publication number
CN112617157A
CN112617157A CN202011519898.5A CN202011519898A CN112617157A CN 112617157 A CN112617157 A CN 112617157A CN 202011519898 A CN202011519898 A CN 202011519898A CN 112617157 A CN112617157 A CN 112617157A
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CN
China
Prior art keywords
jelly
beverage
base material
jelly base
parts
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Pending
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CN202011519898.5A
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Chinese (zh)
Inventor
靳苗苗
李启明
邓雯瑾
吴华星
罗力文
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New Hope Dairy Holding Co ltd
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New Hope Dairy Holding Co ltd
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Priority to CN202011519898.5A priority Critical patent/CN112617157A/en
Publication of CN112617157A publication Critical patent/CN112617157A/en
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    • 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
    • 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
    • A23C9/1307—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
    • 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
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to a jelly base material, a jelly-containing beverage and a preparation method thereof, wherein the jelly base material is mainly prepared from the following raw materials in percentage by weight, 1-4% of a composite stabilizer, 0.01-2% of salts and the balance of water; wherein the compound stabilizer mainly comprises carrageenan, locust bean gum, konjac glucomannan and xanthan gum; the salt is at least one of potassium salt and calcium salt; the jelly base materials are subjected to mixing, homogenizing, sterilizing, cooling or heat preservation treatment to obtain the jelly base materials with different physical forms. The jelly base material can be used for preparing the beverage containing the jelly without being added by a consumer, has good stability, does not change the texture after being soaked in the beverage for a long time, has good taste of the prepared beverage containing the jelly, has good experience of the consumer, is simple in preparation method, and is convenient to popularize and apply widely.

Description

Jelly base material, jelly-containing beverage and preparation method thereof
Technical Field
The invention relates to the technical field of food and drink, and particularly relates to a jelly base material, a jelly-containing drink and a preparation method thereof.
Background
The jelly drink is a novel drink combining drink and jelly, the jelly in the drink is broken by shaking the container, the taste is the mutual fusion of the jelly Q bullet and the drink, and in order to pursue richer experience, the jelly drink is loved by more and more people in recent years.
At present, most of jelly drinks in the market are packaged in a small material bag mode, and the jelly needs to be added into the hands of consumers, so that the complexity is increased to a certain extent for the consumers, and the experience is poor. Some jelly drinks are directly drinkable, but the stability of jelly is low, the texture of the jelly base material is too soft after long-time soaking, the taste is correspondingly poor, and bad experience is brought to consumers.
Disclosure of Invention
The invention aims to: aiming at the technical problems of complex working procedures, poor stability of jelly base materials and large change of taste after long-time soaking of the jelly beverages in the prior art, the jelly base materials, the jelly-containing beverages and the preparation methods thereof are provided. The jelly base material can be used for preparing the beverage containing the jelly without being added by a consumer, has good stability, does not change the texture after being soaked in the beverage for a long time, has good taste of the prepared beverage containing the jelly, has good experience of the consumer, is simple in preparation method, and is convenient to popularize and apply widely.
In order to achieve the purpose, the invention adopts the technical scheme that:
a jelly base material is mainly prepared from the following raw materials in percentage by weight,
1 to 4 percent of composite stabilizer, 0.01 to 2 percent of salt and the balance of water;
wherein the compound stabilizer mainly comprises carrageenan, locust bean gum, konjac glucomannan and xanthan gum; the salt is at least one of potassium salt and calcium salt.
The raw materials of the jelly base material mainly comprise a composite stabilizer, salts and water, wherein the composite stabilizer mainly comprises carrageenan, locust bean gum, konjac glucomannan and xanthan gum, and the salts are at least one of potassium salts and calcium salts; through the selection of the raw materials and the specific adjustment of the mixture ratio of the raw materials, the prepared jelly base material has good stability, small change of texture after long-time soaking and good taste. The composite stabilizer mainly comprises carrageenan, locust bean gum, konjac glucomannan and xanthan gum, wherein a segment without a branched chain on the locust bean gum can form net connection with a helical structure (the xanthan gum and the konjac gum) or a hydrophilic colloid (the carrageenan) with a double helical structure, and after salts are added, on one hand, because water-containing cations are clamped between double helices of the carrageenan in the presence of aggregated cations, the electrostatic repulsion effect of sulfate groups between two chains can be reduced, the speed of forming electric neutral arrangement is accelerated, and the gelling speed is accelerated; on the other hand, the cation can enable the carrageenan to form a supermolecular network structure with compact entanglement and enhance the rigidity of the gel structure, so that the reticular connection formed by the composite stabilizer is more stable, the speed of the whole jelly base material gel is higher, and the stability is better.
Further, the weight ratio of the composite stabilizer to the salt is 10-30: 1. Through a large number of experimental researches of the inventor, the weight ratio of the compound stabilizer to the salt is closely related to the stability of the jelly base material, the stability of the jelly base material is deteriorated when the weight ratio of the compound stabilizer to the salt is too large or too small, and the texture of the jelly product is greatly different after the jelly product is soaked for a long time. Researches find that the weight ratio of the compound stabilizer to the salt is closely related to the stability of the base material of the jelly and influences the taste of the jelly, and preferably, the weight ratio of the compound stabilizer to the salt is 15-25: 1. Under the proper proportion range, the stability of the jelly is good, the taste of the jelly is better, and the jelly is not too hard or too soft, so that the experience of consumers is better.
Further, in the composite stabilizer, 6 to 12 parts by weight of carrageenan are added; 3-8 parts of locust bean gum; 1-4 parts of konjac glucomannan; 1-5 parts of xanthan gum.
Further, the weight ratio of the carrageenan to the locust bean gum is 1.2-2: 1. The composite stabilizer mainly comprises four main raw materials, and the four main raw materials and salts have a synergistic effect to form a stable network relationship, so that the jelly has good taste and good stability. Through a large number of experimental researches of the inventor, the weight ratio of the carrageenan to the locust bean gum has a great influence on the stability and the mouthfeel of the jelly base material. Preferably, the weight ratio of the carrageenan to the locust bean gum is 1.5-2: 1. the preferred weight ratio results in a jelly base with better stability and better mouthfeel softness.
Further, the potassium salt is one or more of potassium chloride, potassium carbonate, potassium lactate, and potassium phosphate.
Further, the calcium salt is one or more of calcium carbonate, calcium phosphate and calcium lactate.
Furthermore, the raw materials of the jelly base also comprise one or more of a sweetening agent, a flavor regulator, an acidity regulator and an antioxidant. Can make the taste of the jelly base material better.
Furthermore, the raw materials of the jelly base material comprise, by weight, 2-20% of a sweetening agent, 0.5-10% of a flavor regulator, 0.01-0.5% of an acidity regulator and 0.01-1% of an antioxidant.
Further, the sweetener is one or more of white granulated sugar, erythritol, mogroside, xylitol, high fructose syrup, glucose, fructose and honey.
Further, the flavor regulator is one or more of pineapple juice, passion fruit juice, grapefruit juice, peach juice, grape juice, orange juice, kumquat juice, mango juice, strawberry juice, blueberry juice, cantaloupe juice, litchi juice, watermelon juice, jasmine tea, osmanthus tea, green tea, black tea, oolong tea and the like.
Further, the acidity regulator is one or more of citric acid, sodium citrate, potassium citrate, lactic acid, malic acid, sodium malate and glacial acetic acid.
Further, the antioxidant is one or more of ascorbic acid, sodium ascorbate and calcium ascorbate.
The invention also aims to provide a preparation method of the jelly base material.
A preparation method of a jelly base material comprises the following steps:
step 1, mixing and stirring raw materials in proportion to obtain a first material;
step 2, homogenizing the first material obtained in the step 1 to obtain a second material;
step 3, sterilizing the second material obtained in the step 2 to obtain a third material;
step 4, cooling and gelling the third material obtained in the step 3 to obtain a solid jelly base material; or preserving the temperature of the third material obtained in the step 3 at the temperature of more than 60 ℃ to obtain the liquid jelly base material.
The invention provides a preparation method of a jelly base material, which is simple to operate and easy to control, and the prepared jelly base material can be liquid or solid, is more suitable for market demands and is more beneficial to popularization.
Further, in the step 1, the temperature of water in the raw material is 60-70 ℃. The proper water temperature can make other raw materials and water mixed more evenly.
Further, in the step 2, the process parameters of the homogenization treatment are as follows: the temperature is 60-70 ℃, and the pressure is 18-20 MPa.
Further, in the step 3, the sterilization temperature is 95-98 ℃ in the sterilization treatment process. Preferably, in the step 3, the sterilization temperature is 95-96 ℃ in the sterilization treatment process.
Further, in the step 3, in the sterilization treatment process, the sterilization time is 3min to 8 min. Preferably, in the step 3, the sterilization time is 5min to 6min in the sterilization treatment process.
Further, in the step 4, when the solid jelly is prepared, the temperature of the third material for cooling the gel is below 30 ℃. Preferably, in the step 4, when the solid jelly is prepared, the temperature of the third material for cooling the gel is 20-30 ℃. More preferably, in the step 4, when the solid jelly is prepared, the temperature of the third material for cooling the gel is 20 ℃ to 22 ℃. The proper temperature range can reduce the time for cooling the gel and improve the efficiency of cooling the gel.
Further, in the step 4, when the liquid jelly base material is prepared, the third material obtained in the step 3 is subjected to heat preservation at the temperature of 60-70 ℃. The inventor researches and discovers that the jelly base material prepared by adopting the raw material ratio can keep a liquid state at the temperature higher than 60 ℃, but energy is wasted due to overhigh temperature. Preferably, in the step 4, when the liquid jelly base material is prepared, the third material obtained in the step 3 is subjected to heat preservation at 65-70 ℃.
The invention also aims to provide a jelly-containing drink prepared by using the jelly base material.
A jelly-containing beverage prepared from jelly base material comprises the following raw materials in parts by weight,
0.5 to 2 portions of jelly base material;
0.5 to 2 parts of beverage;
wherein the beverage is at least one of fruit and vegetable juice beverage, carbonated beverage, functional beverage, tea beverage, milk-containing beverage and water.
The jelly-containing beverage provided by the invention is a novel beverage combining jelly and beverage, the novel beverage integrates the jelly base material and the beverage, the taste is excellent, and the stability of the jelly is good.
Further, the weight ratio of the jelly base material to the beverage is 0.6-1.2: 1. Preferably, the weight ratio of the jelly base to the beverage is 0.8-1.0: 1. Researches find that the proportion of the jelly base material and the beverage directly influences the use taste, if the jelly base material is too much, if the beverage is directly drunk, consumers cannot experience solid feeling brought by the jelly base material in the beverage if the beverage is jelly, and the taste buds of the consumers can be impacted by proper proportion to obtain novel embodiment feeling.
Further, the beverage is a lactobacillus beverage or milk tea. The beverage is blended with the base material of jelly, so that the consumer acceptance is higher.
The invention also aims to provide a preparation method of the jelly-containing beverage.
A preparation method of a jelly-containing beverage comprises the following steps:
when the jelly base material is a solid base material, the jelly base material is directly mixed with the beverage according to a proportion to obtain the jelly-containing beverage;
when the jelly base material is a liquid base material,
step S1, mixing the liquid jelly base material with the beverage with the temperature lower than 6 ℃;
and S2, standing the mixed material obtained in the step S1 at the temperature lower than 6 ℃ to obtain the jelly-containing beverage.
The invention provides different preparation methods for preparing jelly-containing drinks aiming at jelly base materials in different material forms, the preparation method is simple, the novel drink integrates the jelly base materials and the drink into a whole, the taste is excellent, and the jelly stability is good.
Further, in step S1, the jelly base is mixed with the beverage at 3-5 ℃ in a parallel flow manner. When the fruit tea jelly feed liquid is mixed with the low-temperature lactobacillus beverage, the fruit tea jelly feed liquid quickly forms gel, the proper temperature can improve the speed of gel and the effect of gel, so that more jelly base materials are converted into solid base materials in the beverage, and the taste is better.
Further, in the step S2, the mixed material obtained in the step S1 is allowed to stand at 3 to 5 ℃ for more than 3 hours. In order to make the jelly fruit tea jelly formed more compact, thereby maintaining the hardness of the product and having better mouthfeel.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the jelly base material provided by the invention has good stability, small texture change after long-time soaking and good taste under the synergistic effect of the selection of the raw materials and the specific adjustment of the proportion of the raw materials.
2. The invention provides a preparation method of a jelly base material, which is simple to operate and easy to control, and the prepared jelly base material can be liquid or solid, is more suitable for market demands and is more beneficial to popularization.
3. The jelly-containing beverage provided by the invention is a novel beverage combining jelly and beverage, the novel beverage integrates a jelly base material and the beverage, the taste is excellent, the jelly stability is good, and the preparation method is simple.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The jelly base material is mainly prepared from the following raw materials in parts by weight:
7 parts of carrageenan; 4 parts of locust bean gum; 1 part of konjac glucomannan; 3 parts of xanthan gum; 1 part of potassium chloride; 984 parts of water.
Preparation of jelly base
Step 1, mixing carrageenan, locust bean gum, konjac glucomannan, xanthan gum, potassium chloride and 65 ℃ water according to the weight part ratio, and stirring to obtain a first material;
and 2, homogenizing the first material obtained in the step 1 to obtain a second material, wherein the temperature of the homogenization treatment is 60 ℃, and the pressure is 18 MPa.
And 3, sterilizing the second material obtained in the step 2 to obtain a third material, wherein the sterilization temperature is 95 ℃, and the sterilization time is 8 min.
And 4, preserving the heat of the third material obtained in the step 3 at the temperature of 60 ℃ to obtain the liquid jelly base material.
Preparing a lactobacillus beverage:
1) preparing a yoghourt base material: taking 400 parts of whole milk, homogenizing (the temperature is 65 ℃, the pressure is 20Mpa), sterilizing (the temperature is 95 +/-2 ℃, the time is 5min), cooling to 37 ℃, adding 0.0003 part of a leaven (0.0001 part of lactobacillus paracasei, 0.0001 part of lactobacillus bulgaricus and 0.0001 part of streptococcus thermophilus), fermenting at 37 ℃, stopping fermentation when the fermentation time is 74h to 200 DEG, cooling the yoghourt material liquid to below 10 ℃, performing sterile homogenization (the temperature is 10 ℃, the pressure is 18Mpa), storing at 5 ℃ and waiting for filling.
2) Preparing a stabilizer solution: dissolving 70 parts of white granulated sugar and 2 parts of agar in 527.9997 parts of water (melting temperature is 68 ℃), sterilizing (temperature is 95 +/-2 ℃, time is 5min), and cooling to 5 ℃ to obtain a stabilizer solution;
3) mixing: mixing the yogurt base material with the stabilizer liquid, aseptically homogenizing (5 deg.C; 18MPa), storing at 4 deg.C, and bottling.
Preparation of jelly-containing lactic acid bacteria beverage
Step S1, mixing 1 part of the liquid jelly base material obtained in the step 4 with 1 part of lactobacillus beverage at 4 ℃ in a parallel flow mode;
and S2, standing the mixed material obtained in the step S1 at 3 ℃ for 5 hours to obtain the jelly-containing lactobacillus beverage.
For the aboveThe texture of the jelly base material in the prepared jelly-containing lactobacillus beverage after soaking for 0 day and 30 days is tested. The test method is as follows: the test was performed using a physical property tester. The test parameters were as follows: specification model number SMS (TA. XTplus); probe type P/0.5 (contact area: 126.68 mm)2) (ii) a The pressing speed is 1 mm/s; trigger force is 5 g.
The test results are shown in table 1.
TABLE 1 texture test results
Figure RE-GDA0002929292390000081
Example 2
The third material obtained in step 3 of example 1 was subjected to a cooling gelling treatment at 22 ℃ to obtain a solid jelly base.
Mixing the solid jelly base material with purified water at normal temperature, and canning to obtain the jelly-containing beverage.
The texture of the jelly base in the jelly-containing beverage prepared above after soaking on days 0, 30 and 90 was tested by the same test method as in example 1. The test results are shown in table 2.
TABLE 2 texture test results
Figure RE-GDA0002929292390000091
Example 3
The jelly base material is mainly prepared from the following raw materials in parts by weight:
8 parts of carrageenan, 5 parts of locust bean gum, 3 parts of konjac glucomannan, 1 part of xanthan gum and 0.5 part of potassium lactate; 0.5 part of calcium phosphate, 60 parts of white granulated sugar, 50 parts of pineapple juice, 30 parts of jasmine tea, 0.6 part of sodium citrate, 0.5 part of sodium ascorbate and 840.9 parts of water.
Step 1, mixing carrageenan, locust bean gum, konjac glucomannan, xanthan gum, potassium lactate, potassium phosphate and water at 60 ℃ according to the weight part ratio, and stirring to obtain a first material;
and 2, homogenizing the first material obtained in the step 1 to obtain a second material, wherein the temperature of the homogenization treatment is 65 ℃, and the pressure is 19 MPa.
And 3, sterilizing the second material obtained in the step 2 to obtain a third material, wherein the sterilization temperature is 96 ℃, and the sterilization time is 5 min.
And 4, preserving the heat of the third material obtained in the step 3 at 65 ℃ to obtain the liquid jelly base material.
Preparation of milk tea beverage containing fruit jelly
Step S1, mixing 0.8 part of the liquid jelly base material obtained in the step 4 with 1 part of milk tea at 5 ℃ in a parallel flow mode;
and S2, standing the mixed material obtained in the step S1 at 4 ℃ for 4 hours to obtain the jelly-containing milk tea beverage.
The texture of the jelly base in the jelly-containing milk tea beverage prepared above was tested after soaking days 0, 30 and 90 by the same test method as in example 1. The test results are shown in table 3.
TABLE 3 texture test results
Figure RE-GDA0002929292390000101
Example 4
The jelly base material is mainly prepared from the following raw materials in parts by weight:
12 parts of carrageenan, 8 parts of locust bean gum, 4 parts of konjac glucomannan, 5 parts of xanthan gum, 1.5 parts of calcium lactate, 70 parts of white granulated sugar, 30 parts of passion fruit juice, 20 parts of grapefruit juice, 25 parts of black tea, 0.6 part of sodium citrate, 0.7 part of sodium ascorbate and 824.2 parts of water.
Preparing base material of fruit jelly
Step 1, mixing carrageenan, locust bean gum, konjac glucomannan, xanthan gum, calcium lactate, white granulated sugar, passion fruit juice, grapefruit juice, black tea, sodium citrate, sodium ascorbate and water at 70 ℃ according to the weight part ratio, and stirring to obtain a first material;
and 2, homogenizing the first material obtained in the step 1 to obtain a second material, wherein the temperature of the homogenization treatment is 70 ℃, and the pressure is 20 MPa.
And 3, sterilizing the second material obtained in the step 2 to obtain a third material, wherein the sterilizing temperature is 98 ℃, and the sterilizing time is 3 min.
And 4, preserving the heat of the third material obtained in the step 3 at 70 ℃ to obtain the liquid jelly base material.
Preparation of fruit tea beverage containing fruit jelly
Step S1, mixing 1 part of the liquid jelly base material obtained in the step 4 with 1.2 parts of fruit tea at 3 ℃ in a parallel flow mode;
and step S2, standing the mixed material obtained in the step S1 at 3 ℃ for 3 hours to obtain the fruit tea containing jelly beverage.
The texture of the jelly base in the above-prepared jelly nectar-containing beverage was measured on days 0 and 30 after immersion by the same test method as in example 1. The test results are shown in table 4.
Table 4 texture test results
Figure RE-GDA0002929292390000111
Examples 5 to 9
Examples 5 to 9 were identical to example 1 except that the weight ratio of carrageenan to locust bean gum was changed in examples 5 to 9, the sum of the weight parts of carrageenan and locust bean gum was 11 parts in examples 5 to 9, and the other raw materials and the raw material fractions were identical to example 1. Wherein the weight parts and proportions of carrageenan and locust bean gum in examples 5 to 9 are shown in table 5, and the texture of the jelly base in the jelly-containing lactic acid bacteria beverage prepared in examples 5 to 9 after immersion on day 0 and day 30 was tested. The test results are shown in table 6.
TABLE 5 raw material proportions
Figure RE-GDA0002929292390000112
Figure RE-GDA0002929292390000121
TABLE 6 texture test results
Figure RE-GDA0002929292390000122
The composite stabilizer mainly comprises four main raw materials, and the four main raw materials and salts have a synergistic effect to form a stable network relationship, so that the jelly has good taste and good stability. From the test results of table 6, it was shown that the weight ratio of carrageenan to locust bean gum has a greater influence on the stability and mouthfeel of the jelly base. When the weight ratio of the carrageenan to the locust bean gum is too small, the texture of the jelly base material is poor, and the taste is poor. When the weight ratio of carrageenan to locust bean gum is too large, the stability of the jelly base is relatively reduced. Preferably, the weight ratio of the carrageenan to the locust bean gum is 1.5-2: 1. the preferred weight ratio results in a jelly base with better stability and better mouthfeel softness.
Examples 10 to 13 and comparative examples 1 to 2
Examples 10 to 13 and comparative examples 1 to 2 were completely the same as those of example 1 except that the weight ratio of the composite stabilizer to the salt was changed in examples 10 to 13 and comparative examples 1 to 2, the weight parts of the raw materials and the raw materials in the composite stabilizer were completely the same as those in example 1 and the weight parts of the salt were changed in examples 10 to 13 and comparative examples 1 to 2, the weight parts of water in the raw materials were correspondingly decreased compared with the amount of the salt in example 1, and the total weight parts of the raw materials in examples 10 to 13 and comparative examples 1 to 2 were the same as that in example 1. Wherein the raw material formulation in examples 10 to 13 and comparative examples 1 to 2 is shown in Table 7, and the texture was tested on the jelly base in the jelly-containing lactic acid bacteria beverage prepared in examples 10 to 13 and comparative examples 1 to 2 after the 0 th and 30 th days of immersion. The test results are shown in table 8.
TABLE 7 raw material proportions
Figure RE-GDA0002929292390000131
Figure RE-GDA0002929292390000141
TABLE 8 texture test results
Figure RE-GDA0002929292390000142
Figure RE-GDA0002929292390000151
From the test results in table 8, the weight ratio of the composite stabilizer to the salt is closely related to the stability of the jelly base material, the stability of the jelly base material is deteriorated when the weight ratio of the composite stabilizer to the salt is too large or too small, the texture of the jelly product is greatly different after long-time soaking, the texture of the jelly base material is poor when the weight ratio is too small, and the texture of the jelly product is too soft or too hard, which affects the taste of the jelly. The weight ratio of the compound stabilizer to the salts is closely related to the stability of the base material of the jelly and influences the taste of the jelly, and preferably, the weight ratio of the compound stabilizer to the salts is 15-25: 1. Under the proper proportion range, the stability of the jelly is good, the taste of the jelly is better, and the jelly is not too hard or too soft, so that the experience of consumers is better.
Comparative example 3 (without addition of Konjac Gum)
The jelly base material is mainly prepared from the following raw materials in parts by weight:
7 parts of carrageenan; 4 parts of locust bean gum; 3 parts of xanthan gum; 1 part of potassium chloride; 985 parts of water.
Comparative example 3 compared with example 1, konjac glucomannan was not added to the composite stabilizer, and the preparation method and process parameters of comparative example 3 were completely the same as those of example 1.
The texture of the jelly base material in the prepared jelly-containing lactobacillus beverage after soaking for 0 day and 30 days is tested. The test results are shown in table 9.
TABLE 9 texture test results
Figure RE-GDA0002929292390000161
As can be seen from the test results in table 9, the jelly base prepared without adding konjac gum has not only a too soft texture and a poor mouthfeel, but also a poor stability, and the change in texture of the jelly base after 30 days of soaking is large.
COMPARATIVE EXAMPLE 4 (without xanthan gum)
The jelly base material is mainly prepared from the following raw materials in parts by weight:
7 parts of carrageenan; 4 parts of locust bean gum; 1 part of konjac glucomannan; 1 part of potassium chloride; 984 parts of water.
Comparative example 4 compared with example 1, no xanthan gum is added in the composite stabilizer, and the preparation method and the process parameters of the comparative example 4 are completely the same as those of the example 1.
The texture of the jelly base material in the prepared jelly-containing lactobacillus beverage after soaking for 0 day and 30 days is tested. The test results are shown in table 10.
TABLE 10 texture test results
Figure RE-GDA0002929292390000162
As can be seen from the test results in table 10, the jelly base prepared without adding xanthan gum has not only excessively soft texture and poor mouthfeel, but also poor stability, and the change in texture of the jelly base after 30 days of soaking is large.
Comparative example 5 (without carrageenan)
The jelly base material is mainly prepared from the following raw materials in parts by weight:
4 parts of locust bean gum; 1 part of konjac glucomannan; 3 parts of xanthan gum; 1 part of potassium chloride; 991 parts of water.
Compared with the example 1, the compound stabilizer of the comparative example 5 is not added with carrageenan, and the preparation method and the process parameters of the comparative example 5 are completely the same as those of the example 1.
The texture of the jelly base material in the prepared jelly-containing lactobacillus beverage after soaking for 0 day and 30 days is tested. The test results are shown in table 11.
TABLE 11 texture test results
Figure RE-GDA0002929292390000171
From the test results in table 11, it can be seen that the jelly base prepared without carrageenan has not only a very soft texture, a very sticky mouth and a poor taste, but also the stability of the jelly base is poor, and the texture of the jelly base changes greatly after 30 days of soaking.
COMPARATIVE EXAMPLE 6 (without locust Bean Gum)
The jelly base material is mainly prepared from the following raw materials in parts by weight:
7 parts of carrageenan; 1 part of konjac glucomannan; 3 parts of xanthan gum; 1 part of potassium chloride; 988 parts of water.
Comparative example 6 compared with example 1, locust bean gum is not added in the composite stabilizer, and the preparation method and process parameters of comparative example 6 are completely the same as those of example 1.
The texture of the jelly base material in the prepared jelly-containing lactobacillus beverage after soaking for 0 day and 30 days is tested. The test results are shown in table 12.
TABLE 12 texture test results
Figure RE-GDA0002929292390000181
As can be seen from the test results in table 12, the jelly base prepared without adding locust bean gum has not only excessively soft texture, low elasticity and poor mouthfeel, but also poor stability, and the change in texture of the jelly base after 30 days of soaking is large.
Comparative example 7 (without salt)
The jelly base material is mainly prepared from the following raw materials in parts by weight:
7 parts of carrageenan; 4 parts of locust bean gum; 1 part of konjac glucomannan; 3 parts of xanthan gum; 985 parts of water.
Compared with the embodiment 1, the compound stabilizer of the comparative example 7 does not add salts such as potassium chloride, and the preparation method and the process parameters of the comparative example 7 are completely the same as those of the embodiment 1.
The texture of the jelly base material in the prepared jelly-containing lactobacillus beverage after soaking for 0 day and 30 days is tested. The test results are shown in table 13.
TABLE 13 texture test results
Figure RE-GDA0002929292390000182
As can be seen from the test results in table 13, the jelly base prepared without adding salts not only had a too soft texture and a poor mouthfeel, but also had poor stability, and the texture of the jelly base was greatly changed after 30 days of immersion.
Comparative example 8
The jelly base material is mainly prepared from the following raw materials in parts by weight:
7 parts of carrageenan; 4 parts of locust bean gum; 1 part of konjac glucomannan; 3 parts of xanthan gum; 1 part of sodium chloride; 984 parts of water.
Compared with the embodiment 1, the potassium chloride in the composite stabilizer is replaced by sodium chloride sodium salt, and the preparation method and the process parameters of the comparative example 8 are completely the same as those of the embodiment 1.
The texture of the jelly base material in the prepared jelly-containing lactobacillus beverage after soaking for 0 day and 30 days is tested. The test results are shown in table 14.
TABLE 14 texture test results
Figure RE-GDA0002929292390000191
As can be seen from the test results in table 14, the jelly base prepared from sodium chloride sodium salt not only has a too soft texture and a poor mouthfeel, but also has poor stability, and the texture of the jelly base changes greatly after being soaked for 30 days. Under the induction of sodium salt, softer supramolecular bundles are formed and uniformly distributed in the gel, resulting in lower gel strength.
Comparative example 9
A certain brand a on the market is purchased, the jelly is separately packaged in the lactobacillus beverage, the jelly is put into the lactobacillus beverage, and the texture of the jelly base material after soaking for 0 day and 30 days is tested. The test results are shown in table 15.
TABLE 15 texture test results
Figure RE-GDA0002929292390000201
Comparative example 10
A certain brand b on the market and a milk tea drink with separately packaged jelly are purchased, the jelly is put into the milk tea drink, and the texture of the jelly base material after soaking for 0 day and 30 days is tested. The test results are shown in table 16.
TABLE 16 texture test results
Figure RE-GDA0002929292390000202
As can be seen from the test results in tables 15 and 16, the stability of the jelly base packed alone in the jelly-containing beverage in the market was poor, and the texture change was large and the mouthfeel change was large after long-term immersion.
The jelly base material provided by the invention has good stability, small texture change after long-time soaking and good taste under the synergistic effect of the selection of the raw materials and the specific adjustment of the proportion of the raw materials.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.

Claims (10)

1. A jelly base material is characterized in that the base material is mainly prepared from the following raw materials in percentage by weight,
1 to 4 percent of composite stabilizer, 0.01 to 2 percent of salt and the balance of water;
wherein the compound stabilizer mainly comprises carrageenan, locust bean gum, konjac glucomannan and xanthan gum; the salt is at least one of potassium salt and calcium salt.
2. The jelly base according to claim 1, wherein the weight ratio of the composite stabilizer to the salt is 10-30: 1.
3. The jelly base according to claim 2, wherein the weight ratio of the composite stabilizer to the salt is 15-25: 1.
4. The jelly base according to claim 1, wherein the compound stabilizer comprises 6 to 12 parts by weight of carrageenan; 3-8 parts of locust bean gum; 1-4 parts of konjac glucomannan; 1-5 parts of xanthan gum.
5. The jelly base according to claim 4, wherein the weight ratio of the carrageenan to the locust bean gum is 1.2-2: 1.
6. The jelly base according to any one of claims 1 to 5, wherein the raw materials of the jelly base further comprise one or more of a sweetener, a flavor modifier, an acidity modifier and an antioxidant.
7. A process for preparing a jelly base according to any one of claims 1 to 6 comprising the steps of:
step 1, mixing and stirring raw materials in proportion to obtain a first material;
step 2, homogenizing the first material obtained in the step 1 to obtain a second material;
step 3, sterilizing the second material obtained in the step 2 to obtain a third material;
step 4, cooling and gelling the third material obtained in the step 3 to obtain a solid jelly base material; or preserving the temperature of the third material obtained in the step 3 at the temperature of more than 60 ℃ to obtain the liquid jelly base material.
8. A jelly-containing drink prepared from the jelly base according to any one of claims 1 to 6, which is mainly prepared from the following raw materials in parts by weight,
0.5 to 2 portions of jelly base material;
0.5 to 2 parts of beverage;
wherein the beverage is at least one of fruit and vegetable juice beverage, carbonated beverage, functional beverage, tea beverage, milk-containing beverage and water.
9. The jelly-containing beverage according to claim 8, wherein the weight ratio of the jelly base to the beverage is 0.6 to 1.2: 1.
10. A method of preparing the jelly-containing beverage of claim 8 or 9, comprising the steps of:
when the jelly base material is a solid base material, the jelly base material is directly mixed with the beverage according to a proportion to obtain the jelly-containing beverage;
when the jelly base material is a liquid base material,
step S1, mixing the liquid jelly base material with the beverage with the temperature lower than 6 ℃;
and S2, standing the mixed material obtained in the step S1 at the temperature lower than 6 ℃ to obtain the jelly-containing beverage.
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