CN112655925A - Poplar branch and nectar compound jam and preparation method thereof - Google Patents
Poplar branch and nectar compound jam and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a poplar branch nectar compound jam and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing solid sugar, an emulsifier and a thickening agent to obtain a mixture; (2) mixing and heating syrup, coconut milk, cream and water to 75-85 ℃, adding the mixture obtained in the step (1), and emulsifying at 75-85 ℃ to form an emulsified solution; (3) heating and stirring the mango dices, mango puree, red grapefruit granules and solid sugar, heating to 67-73 ℃, adding gel particles, heating to 87-93 ℃, standing, keeping the temperature, then stirring, adding the emulsified solution obtained in the step (2) and the solid sugar, and stirring to obtain the product. The invention adopts an emulsification process and a compounding mode of the emulsifier and the thickening agent, so as to improve the effects, solve the problems of oil particle coagulation and floating and fruit particle layering, and ensure the state stability of a product system.
Description
Technical Field
The invention belongs to the technical field of jam preparation, and particularly relates to a poplar twig and nectar compound jam and a preparation method thereof.
Background
The poplar branch nectar is a Hongkong sweet which is deeply loved by the vast consumers, and has the advantages of famous and elegant appearance, yellow and bright appearance, sour, sweet, delicious, sweet and delicious taste, fullness and smoothness. The poplar branch nectar is made from mango, grapefruit, coconut milk and sago as main raw materials and other auxiliary materials. The mango pulp is soft, tender and succulent, delicious, rich in fragrance and nutrition, is rich in carotene, vitamin C and vitamin A, and has the effects of benefiting stomach, relieving vomit and quenching thirst. The grapefruit fruit is red, bitter and sour in taste, and rich in vitamin P, vitamin C and soluble cellulose, wherein the vitamin P is beneficial to skin health care and beauty, and the vitamin C can promote antibodies and enhance the detoxification function of a human body. The coconut milk is sweet and warm in taste, cool and thirst-quenching, rich in fragrance, rich in nutrients such as protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium and the like, has the effects of benefiting human strength, moistening skin, beautifying and retaining youthful looks, and is a delicious good fruit suitable for people of all ages.
At present, most of populus branch nectar sold in the market is prepared from fresh fruits and is currently sold, the current populus branch nectar is greatly limited by the production season of mango, grapefruit, coconut and other raw materials, and the wide demand of the consumers for eating all the year round cannot be met; the manufacturing method is complicated, and the yield is influenced; the control difficulty of raw material microorganisms is high, and the food safety cannot be ensured; the coconut milk has high grease content and poor product stability; the processing technology is not in place, the product is easy to layer, and the system is unstable; the product is easy to brown, has large flavor loss, and influences the shelf life stability and flavor taste.
Disclosure of Invention
The invention aims to provide the poplar twig and nectar compound jam and the preparation method thereof aiming at the defects of the prior art. The poplar branch and nectar compound jam is stable in system state, good in shelf life stability, safe, delicious and simple and practical in preparation method.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a preparation method of the poplar branch and nectar compound jam comprises the following steps:
(1) uniformly mixing solid sugar, an emulsifier and a thickening agent to obtain a mixture;
(2) uniformly mixing syrup, coconut milk, cream and water, heating to 75-85 ℃, adding the mixture obtained in the step (1), and emulsifying and shearing at 75-85 ℃ for 20-25min to form an emulsified solution;
(3) heating the diced mango, the mango primary pulp, the red grapefruit grains and the solid sugar while stirring, adding gel particles when the temperature is raised to 67-73 ℃, heating to 87-93 ℃, standing and preserving heat, then adding the emulsified solution obtained in the step (2) and the solid sugar while stirring, and stirring to obtain the poplar and mannan composite jam;
wherein the emulsifier is mono-diglycerol fatty acid ester; the thickening agent is a mixture of pectin, carrageenan and gellan gum.
The preparation method of the poplar branch and nectar composite jam adopts an emulsification process, and the emulsification is a process of emulsifying incompatible oil and water phases by adopting an emulsifier to form a relatively stable emulsion. The emulsification conditions and equipment used in this experiment were: the emulsifying temperature is 75-85 ℃, the emulsifying time is 20-25min, and the emulsifying equipment is a high-speed shearing tank. By adding the emulsifier and the thickener, the coconut milk and the high-content grease in the unsalted butter form tiny oil particles which are uniformly dispersed into the sugar water phase under the emulsification condition to form a stable emulsion mixture, thereby effectively avoiding the bad phenomena of grease agglutination and separation and non-uniform system in the normal-temperature storage process.
According to the invention, the emulsifier and the thickener are compounded for use, so that the phenomena of grease separation and fruit grain layering are avoided, and the effect of stable state of a product system is enhanced.
As a preferred embodiment of the invention, the emulsifier is 1-4 parts by weight, the thickener is 2.2-3.6 parts by weight, the syrup is 80-170 parts by weight, the coconut pulp is 50-110 parts by weight, the cream is 20-60 parts by weight, the solid sugar is 270 parts by weight in total, the mango dices are 80-170 parts by weight, the mango puree is 50-120 parts by weight, the red grapefruit granules are 30-70 parts by weight, and the gel particles are 150-350 parts by weight.
More preferably, the making process of the mango dices comprises the following steps: selecting ivory mangoes with high maturity as raw materials, wherein the raw materials are fresh ivory mangoes purchased directly in Guangxi, and cutting the fresh ivory mangoes into 5 x 5mm mango dices through a dicing machine for quick freezing and standby.
The gel particles are similar to the taste of the simmered sago, but the state and the taste are not influenced by long-time soaking, the product time of a milk tea shop is shortened, the simmering failure rate of the sago is reduced, the taste of the gel particles is Q elastic, and the taste of the poplar branch and nectar composite jam is enriched.
In a preferred embodiment of the present invention, the pectin is 2 to 3 parts by weight, the carrageenan is 0.1 to 0.3 part by weight, and the gellan gum is 0.1 to 0.3 part by weight.
As a preferred embodiment of the invention, the mixture in the step (1) further comprises 1-3 parts by weight of an antioxidant preservative.
As a preferred embodiment of the invention, the antioxidant preservative is sodium D-isoascorbate, the syrup is high fructose corn syrup, the cream is unsalted butter, and the solid sugar is white granulated sugar.
As a preferred embodiment of the present invention, the solid sugar is used in the step (1) in an amount of 5 to 15 parts by weight. The solid sugar in the step (1) enables the thickening agent and the emulsifying agent to be better dissolved, and avoids the caking phenomenon.
In a preferred embodiment of the present invention, the balance is water. The amount of water used is not particularly limited as long as water can form an emulsified solution in step (2), or as long as water can form an emulsified solution in step (2) while dissolving the pigment and the preservative. For example, the total amount of water is 60 to 90 parts by weight.
In the step (3), the temperature is raised to 47 to 53 ℃ before the temperature is raised to 67 to 73 ℃, and a solution of a pigment and a preservative is added and stirred, wherein the pigment is 0.04 to 0.12 part by weight, and the preservative is 0.5 to 1 part by weight.
In a preferred embodiment of the present invention, the pigment is lemon yellow and sunset yellow, and the weight ratio of the lemon yellow to the sunset yellow is 0.02 to 0.06: 0.02-0.06; the preservative is potassium sorbate.
As a preferred embodiment of the present invention, in the step (3), after the emulsified solution obtained in the step (2) and the solid sugar are added and uniformly stirred, a tea extract, a sour agent and an essence are added and stirred, wherein the weight parts of the tea extract are 1-5, the weight parts of the sour agent are 1-2.5, and the weight parts of the essence are 3-6.
In a preferred embodiment of the present invention, the tea extract is an oolong tea extract, and the sour agent is citric acid.
In addition, the invention also claims the poplar branch nectar composite jam prepared by the preparation method of the poplar branch nectar composite jam.
Compared with the prior art, the invention has the following beneficial effects: the preparation method comprises the steps of emulsifying and homogenizing syrup, coconut milk, cream, water, solid sugar, an emulsifier and a thickener, taking the monoglyceride and diglyceride fatty acid ester as the emulsifier, taking pectin, carrageenan and gellan gum as the thickener, and solving the problems of coagulation and floating of oil particles, layering of fruit particles and non-uniform system in the poplar branch and mannan composite jam. The obtained product can be stored for 9 months at normal temperature and still can be kept stable, and the phenomena of oil separation and fruit grain layering are not found.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.
Example 1
The invention relates to an embodiment of a poplar twig and nectar composite jam and a preparation method thereof, wherein the poplar twig and nectar composite jam comprises the following raw materials:
150kg of white granulated sugar, 120kg of high fructose corn syrup, 110kg of 5 x 5mm ivory mango, 60kg of primary pulp of taro mango, 30kg of red grapefruit grains, 70kg of coconut pulp, 30kg of unsalted butter, 330kg of gel particles, 2kg of oolong tea extract, 1kg of D-sodium erythorbate, 800g of potassium sorbate, 30g of lemon yellow, 30g of sunset yellow, 2kg of monoglyceride and diglyceride fatty acid ester, 2kg of pectin, 100g of carrageenan, 100g of gellan gum, 1.4kg of citric acid, 3.4kg of essence and 87.14kg of water.
The preparation method of the poplar branch and nectar composite jam comprises the following steps:
(1) mixing 10kg white sugar, mono-diglycerol fatty acid ester, pectin, carrageenan, gellan gum and D-sodium erythorbate uniformly to obtain a mixture;
(2) sequentially adding high fructose corn syrup, coconut milk, light cream and water into a shearing pot, starting shearing and steam, and heating to 75-85 ℃; adding the mixture obtained in the step (1), emulsifying and shearing for 20-25min to form an emulsified solution;
(3) dissolving lemon yellow, sunset yellow and potassium sorbate in water to obtain a solution;
(4) adding 5 × 5mm ivory mango, Tainong mango primary pulp, red grapefruit grains and a half amount of white granulated sugar into a stirring pot in sequence, and starting stirring and steam; heating to 47-53 ℃, adding the solution obtained in the step (3), continuously stirring, adding gel particles after the temperature is raised to 67-73 ℃, heating to 87-93 ℃, standing and preserving heat for 3 min; starting stirring, sequentially adding the emulsified mixed solution obtained in the step (2) and the residual amount of white granulated sugar, stirring for 5min, sequentially adding the oolong tea extract, citric acid and essence, and stirring for 5 min;
(5) and (3) detecting physical and chemical indexes of the semi-finished product, then preserving heat at 95-99 ℃ for 3min, sterilizing at high temperature, cooling to 58-62 ℃, filling, packaging, and finally detecting the finished product to obtain the poplar and nectar compound jam.
The poplar branch and nectar compound jam prepared by the method is orange, bright and bright in color, thick in state and good in fluidity, full in fruit grains, elastic in gel particles Q, chewy, pure in milk flavor, thick in coconut flavor, smooth and thick in taste, and soft in tea flavor. The fruit juice is stored for 9 months at normal temperature, no oil separation and fruit grain layering phenomenon is found, and the taste, the state and the color are not obviously changed.
Example 2
The invention relates to an embodiment of a poplar twig and nectar composite jam and a preparation method thereof, wherein the poplar twig and nectar composite jam comprises the following raw materials:
230kg of white granulated sugar, 100kg of high fructose corn syrup, 130kg of 5 x 5mm ivory mango, 80kg of taro mango primary pulp, 70kg of red grapefruit grains, 80kg of coconut pulp, 50kg of unsalted butter, 160kg of gel particles, 3kg of oolong tea extract, 1.5kg of D-sodium erythorbate, 1kg of potassium sorbate, 40g of lemon yellow, 40g of sunset yellow, 1kg of monoglyceride and diglyceride fatty acid ester, 2.5kg of pectin, 200g of carrageenan, 200g of gellan gum, 2kg of citric acid, 4kg of essence and 84.52kg of water.
The preparation method of the poplar twig and nectar compound jam is the same as that of the example 1.
The poplar branch and nectar compound jam prepared by the method is orange and bright in color, thick in state, good in fluidity, full in fruit grains, sweet and fragrant in mango, elastic in gel particles Q, full in taste, rich in milk fragrance, mellow and delicious in coconut fragrance, smooth in taste and rich in tea fragrance. The fruit juice is stored for 9 months at normal temperature, no oil separation and fruit grain layering phenomenon is found, and the taste, the state and the color are not obviously changed.
Example 3
The invention relates to an embodiment of a poplar twig and nectar composite jam and a preparation method thereof, wherein the poplar twig and nectar composite jam comprises the following raw materials:
270kg of white granulated sugar, 80kg of high fructose corn syrup, 130kg of 5 x 5mm ivory mango, 80kg of tarong mango primary pulp, 70kg of red grapefruit grains, 80kg of coconut pulp, 50kg of unsalted butter, 160kg of gel particles, 3kg of oolong tea extract, 1.5kg of D-sodium erythorbate, 1kg of potassium sorbate, 60g of lemon yellow, 60g of sunset yellow, 4kg of monoglyceride and diglyceride fatty acid ester, 3kg of pectin, 300g of carrageenan, 300g of gellan gum, 2.5kg of citric acid, 4kg of essence and 60.28kg of water.
The preparation method of the poplar twig and nectar compound jam is the same as that of the example 1.
The poplar branch and nectar compound jam prepared by the method is orange and bright in color, thick in state, good in fluidity, full in fruit grains, sweet and fragrant in mango, elastic in gel particles Q, full in taste, rich in milk fragrance, mellow and delicious in coconut fragrance, smooth in taste and rich in tea fragrance. The fruit juice is stored for 9 months at normal temperature, no oil separation and fruit grain layering phenomenon is found, and the taste, the state and the color are not obviously changed.
Comparative example 1
The invention relates to a comparison example of a poplar branch nectar composite jam and a preparation method thereof, and the poplar branch nectar composite jam comprises the following raw materials:
150kg of white granulated sugar, 120kg of high fructose corn syrup, 110kg of 5 x 5mm ivory mango, 60kg of taro mango primary pulp, 30kg of red grapefruit grains, 70kg of coconut pulp, 30kg of unsalted butter, 330kg of gel particles, 2kg of oolong tea extract, 1kg of D-sodium erythorbate, 800g of potassium sorbate, 30g of lemon yellow, 30g of sunset yellow, 2kg of sucrose fatty acid ester, 2kg of sodium carboxymethylcellulose, 200g of xanthan gum, 1.4kg of citric acid, 3.4kg of essence and 87.14kg of water.
The preparation method of the poplar twig and nectar compound jam is the same as that of the example 1.
The poplar branch and nectar composite jam prepared by the comparative example is orange and bright in color, full, crisp and tender in fruit grains, Q elastic in gel particles, pure in milk flavor and thick in coconut flavor. The mixture is placed at normal temperature for 1 week, and the phenomena of oil separation and fruit grain delamination appear.
Comparative example 2
The raw materials of the poplar branch and nectar composite jam in the comparative example are the same as those in example 2.
The preparation method of the poplar branch and nectar composite jam comprises the following steps:
(1) mixing 10kg white sugar, monoglyceride and diglyceride fatty acid ester, pectin, carrageenan, gellan gum and D-sodium erythorbate in hot water of 85-100 deg.C to obtain mixed solution;
(2) dissolving lemon yellow, sunset yellow and potassium sorbate in water to obtain a solution;
(3) adding 5 × 5mm ivory mango, Tainong mango primary pulp, red grapefruit grains and a half amount of white granulated sugar into a stirring pot in sequence, and starting stirring and steam; heating to 47-53 ℃, adding the solution obtained in the step (2), continuously stirring, adding gel particles, coconut milk and unsalted butter after the temperature is raised to 67-73 ℃, heating to 87-93 ℃, standing and preserving heat for 3 min; starting stirring, sequentially adding the mixed solution of the step (1) and the residual amount of white granulated sugar, stirring for 5min, sequentially adding the oolong tea extract, citric acid and essence, and stirring for 5 min;
(4) and (3) detecting physical and chemical indexes of the semi-finished product, then preserving heat at 95-99 ℃ for 3min, sterilizing at high temperature, cooling to 58-62 ℃, filling, packaging, and finally detecting the finished product to obtain the poplar and nectar compound jam.
The poplar branch and nectar compound jam prepared by the comparative example is orange and bright in color, thick in state, full in fruit grains, sweet and fragrant in mango, elastic in gel particles Q, full in taste, rich in milk fragrance and mellow in coconut fragrance. After standing at normal temperature for 1 week, the oil particles were found to aggregate and float upward, resulting in an uneven system.
Comparative example 3
The invention relates to a comparison example of a poplar branch nectar composite jam and a preparation method thereof, and the poplar branch nectar composite jam comprises the following raw materials:
150kg of white granulated sugar, 120kg of high fructose corn syrup, 110kg of 5 x 5mm ivory mango, 60kg of primary pulp of taro mango, 30kg of red grapefruit grains, 70kg of coconut pulp, 30kg of unsalted butter, 330kg of gel particles, 2kg of oolong tea extract, 1kg of D-sodium erythorbate, 800g of potassium sorbate, 30g of lemon yellow, 30g of sunset yellow, 2kg of monoglyceride and diglyceride fatty acid ester, 2.2kg of gellan gum, 1.4kg of citric acid, 3.4kg of essence and 87.14kg of water.
The preparation method of the poplar twig and nectar compound jam is the same as that of the example 1.
The poplar branch and nectar composite jam prepared by the comparative example is orange and bright in color, full, crisp and tender in fruit grains, Q elastic in gel particles, pure in milk flavor and thick in coconut flavor. When the fruit is placed for 1 week at normal temperature, the fruit grains are layered.
Comparative example 4
The invention relates to a comparison example of a poplar branch nectar composite jam and a preparation method thereof, and the poplar branch nectar composite jam comprises the following raw materials:
150kg of white granulated sugar, 120kg of high fructose corn syrup, 110kg of 5 x 5mm ivory mango, 60kg of primary pulp of taro mango, 30kg of red grapefruit grains, 70kg of coconut pulp, 30kg of unsalted butter, 330kg of gel particles, 2kg of oolong tea extract, 1kg of D-sodium erythorbate, 800g of potassium sorbate, 30g of lemon yellow, 30g of sunset yellow, 2kg of monoglyceride and diglyceride fatty acid ester, 2kg of pectin, 200g of carrageenan or gellan gum, 1.4kg of citric acid, 3.4kg of essence and 87.14kg of water.
The preparation method of the poplar twig and nectar compound jam is the same as that of the example 1.
The poplar branch and nectar composite jam prepared by the comparative example is orange and bright in color, full, crisp and tender in fruit grains, Q elastic in gel particles, pure in milk flavor and thick in coconut flavor. No matter carrageenan or gellan gum is used, the fruit grains are layered after being placed for 1 week at normal temperature.
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the true spirit and scope of the present invention.
Claims (10)
1. The preparation method of the poplar and nectar composite jam is characterized by comprising the following steps:
(1) uniformly mixing solid sugar, an emulsifier and a thickening agent to obtain a mixture;
(2) uniformly mixing syrup, coconut milk, cream and water, heating to 75-85 ℃, adding the mixture obtained in the step (1), and emulsifying and shearing at 75-85 ℃ for 20-25min to form an emulsified solution;
(3) heating the diced mango, the mango primary pulp, the red grapefruit grains and the solid sugar while stirring, adding gel particles when the temperature is raised to 67-73 ℃, heating to 87-93 ℃, standing and preserving heat, then adding the emulsified solution obtained in the step (2) and the solid sugar while stirring, and stirring to obtain the poplar and mannan composite jam;
wherein the emulsifier is mono-diglycerol fatty acid ester; the thickening agent is a mixture of pectin, carrageenan and gellan gum.
2. The preparation method of the poplar branch and nectar composite jam as claimed in claim 1, wherein the emulsifier is 1-4 parts by weight, the thickener is 2.2-3.6 parts by weight, the syrup is 80-170 parts by weight, the coconut pulp is 50-110 parts by weight, the cream is 20-60 parts by weight, the solid sugar is 270 parts by weight, the mango dices are 80-170 parts by weight, the mango puree is 50-120 parts by weight, the red grapefruit granules are 30-70 parts by weight, and the gel particles are 150-350 parts by weight.
3. The preparation method of the poplar twig and nectar compound jam as claimed in claim 2, wherein the pectin is 2 to 3 parts by weight, the carrageenan is 0.1 to 0.3 part by weight, and the gellan gum is 0.1 to 0.3 part by weight.
4. The preparation method of the poplar branch and nectar composite jam as claimed in claim 2, wherein the mixture in the step (1) further comprises 1-3 parts by weight of an antioxidant preservative.
5. The preparation method of the poplar branch and nectar composite jam as claimed in claim 4, wherein the anti-oxidant preservative is D-sodium erythorbate, the syrup is high fructose corn syrup, the cream is unsalted butter, and the solid sugar is white granulated sugar.
6. The preparation method of the poplar branch and nectar composite jam as claimed in claim 2, wherein in the step (3), the temperature is raised to 47-53 ℃ before being raised to 67-73 ℃, and a solution formed by adding a pigment and a preservative is stirred, wherein the pigment is 0.04-0.12 part by weight, and the preservative is 0.5-1 part by weight.
7. The preparation method of the poplar branch nectar composite jam as claimed in claim 6, wherein the pigments are lemon yellow and sunset yellow, and the weight ratio of the lemon yellow to the sunset yellow is 0.02-0.06: 0.02-0.06; the preservative is potassium sorbate.
8. The preparation method of the poplar branch and nectar compound jam as claimed in claim 2, wherein in the step (3), the emulsified solution obtained in the step (2) and the solid sugar are added and stirred uniformly, and then a tea extract, a sour agent and an essence are added and stirred, wherein the weight parts of the tea extract are 1-5, the weight parts of the sour agent are 1-2.5 and the weight parts of the essence are 3-6.
9. The method for preparing the yankee nectar composite jam as claimed in claim 8, wherein the tea extract is an oolong tea extract, and the sour agent is citric acid.
10. The poplar branch nectar composite jam prepared by the method for preparing the poplar branch nectar composite jam as claimed in any one of claims 1 to 9.
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| CN202011501265.1A CN112655925A (en) | 2020-12-16 | 2020-12-16 | Poplar branch and nectar compound jam and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284089A (en) * | 2013-05-31 | 2013-09-11 | 广州合诚实业有限公司 | Baking-resistant simulated fruit and preparation method and application thereof |
| CN103651825A (en) * | 2012-09-24 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | Preparation method of mango milk |
| CN105532889A (en) * | 2016-01-08 | 2016-05-04 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-stability mango and coconut milk beverage containing fruit granules and preparation method thereof |
| CN107822034A (en) * | 2017-10-31 | 2018-03-23 | 格瑞果汁工业（天津）有限公司 | A kind of Chilled Mango Sago Cream with Pomelo compound nectar and preparation method thereof |
-
2020
- 2020-12-16 CN CN202011501265.1A patent/CN112655925A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651825A (en) * | 2012-09-24 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | Preparation method of mango milk |
| CN103284089A (en) * | 2013-05-31 | 2013-09-11 | 广州合诚实业有限公司 | Baking-resistant simulated fruit and preparation method and application thereof |
| CN105532889A (en) * | 2016-01-08 | 2016-05-04 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-stability mango and coconut milk beverage containing fruit granules and preparation method thereof |
| CN107822034A (en) * | 2017-10-31 | 2018-03-23 | 格瑞果汁工业（天津）有限公司 | A kind of Chilled Mango Sago Cream with Pomelo compound nectar and preparation method thereof |
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