CN113545463A - Flowing core bursting pulp jelly pudding and preparation method thereof - Google Patents
Flowing core bursting pulp jelly pudding and preparation method thereof Download PDFInfo
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- CN113545463A CN113545463A CN202110806703.3A CN202110806703A CN113545463A CN 113545463 A CN113545463 A CN 113545463A CN 202110806703 A CN202110806703 A CN 202110806703A CN 113545463 A CN113545463 A CN 113545463A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 81
- 230000009172 bursting Effects 0.000 title claims description 8
- 239000007788 liquid Substances 0.000 claims abstract description 122
- 239000000463 material Substances 0.000 claims abstract description 116
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- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
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- 229910001220 stainless steel Inorganic materials 0.000 claims description 12
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- 238000012545 processing Methods 0.000 claims description 10
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 6
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- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 6
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- CEZCCHQBSQPRMU-UHFFFAOYSA-L chembl174821 Chemical compound [Na+].[Na+].COC1=CC(S([O-])(=O)=O)=C(C)C=C1N=NC1=C(O)C=CC2=CC(S([O-])(=O)=O)=CC=C12 CEZCCHQBSQPRMU-UHFFFAOYSA-L 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- -1 fatty acid ester Chemical class 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims 3
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- 230000009969 flowable effect Effects 0.000 description 6
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a jelly pudding with flowing heart and popping pulp, which comprises a jelly pudding outer layer material and a flowing heart and popping pulp, wherein the jelly pudding outer layer material comprises purified water, white granulated sugar, milk powder, a thickening stabilizer, a thickening agent, an emulsifier, a pigment, a preservative, an edible essence and an acid solution; the flow-through popcorn slurry includes a flavor slurry without a food additive; or, comprises the following raw materials containing food additives: purified water, white granulated sugar, milk powder, a thickening agent, an emulsifying agent and acid liquor, and provides a novel flowing core popping jelly pudding product which has the advantages of clear appearance texture, good taste and delicious flavor. The preparation method comprises the steps of preparing an outer layer preparation material liquid of the jelly pudding, preparing a flow core preparation material liquid of the flow core explosion pulp, filling the food material liquid after the food material liquid is detected to be qualified, packaging, cooling, solidifying, sterilizing, cooling, drying and drying, and provides a method for realizing the application of the current flow core explosion pulp food form in the industrial production of the jelly pudding.
Description
Technical Field
The invention relates to the technical field of food jelly pudding and a preparation method thereof.
Background
The jelly pudding is soft and smooth in taste, cool and refreshing, is a dessert which is favored by all age groups, is sold in various types in the current market, is mostly solidified into a whole from inside to outside, and has slightly different tastes except the difference in taste and the difference in addition of raw materials by different manufacturers.
In recent years, the popularity of the flow-cored explosion pulp food is popular with people, such as flow-cored explosion pulp cakes, flow-cored explosion pulp candies, flow-cored explosion pulp balls and the like, the traditional preparation method of the jelly pudding cannot realize the preparation of the flow pulp inside the jelly pudding, so that the flow-cored explosion pulp jelly pudding is not sold and eaten in the market at present, and in view of the above, the inventor performs fusion research on the traditional jelly pudding and the popular flow-cored explosion pulp food, and performs multiple experimental production attempts to generate the flow-cored explosion pulp food.
Disclosure of Invention
The invention aims to provide a preparation method of the flowing core popping jelly pudding, which combines the existing popular flowing core popping food form, can be used for realizing the production of an industrial production line of the flowing core popping jelly pudding, has the steps of being beneficial to the production and the forming of the product form, has good taste and delicious taste, and can realize the production and the application of various tastes.
The invention also aims to provide the flowing core popping jelly pudding prepared by the preparation method of the flowing core popping jelly pudding, and the novel flowing core popping jelly pudding is delicious in taste.
In order to achieve the purpose, the technical scheme of the invention is as follows: a preparation method of the flowing core pulp-explosion jelly pudding comprises the following steps:
step 1, preparing an outer layer material and a fluid core explosion slurry of the jelly pudding,
the preparation steps of the jelly pudding outer layer material are as follows,
1.1) respectively stirring the thickening agent for the outer layer and the emulsifier for the outer layer uniformly according to the amount of the raw materials in proportion, and then pouring the mixture into a colloid homogenizer for mixing and homogenizing processing to obtain rubber powder for the outer layer;
1.2) pumping the pure water and the outer layer rubber powder which are proportioned according to the raw materials and the outer layer sugar glue liquid pre-dissolved by the white granulated sugar into a material boiling cylinder according to the proportioned amount of the raw materials, starting steam to heat the material boiling cylinder, and slowly adding the outer layer milk liquid which is processed by a colloid mill in advance into the material boiling cylinder according to the proportioned amount of the raw materials to mix when the material boiling cylinder is heated to 55-70 ℃ to obtain outer layer feed liquid;
1.3), keeping the temperature for 3 minutes when the material boiling cylinder is heated to 96-98 ℃, and then discharging the material liquid for the outer layer into a flavoring cylinder;
1.4) cooling the outer layer feed liquid in the flavoring jar while stirring, starting blending when the temperature of the outer layer feed liquid in the flavoring jar is reduced to 82-85 ℃, stirring while blending, adding various blended raw materials according to the well-proportioned amount of the raw materials, sequentially adding pigment, preservative, essence and acid liquid, and obtaining the outer layer preparation feed liquid after blending;
the preparation of the flow core explosion slurry comprises the preparation of the slurry without food additives and the preparation of the slurry containing the food additives, and a corresponding preparation method is selected according to the flow core explosion slurry to be produced; preparing a pulp without food additives by mixing fruit raw pulp and purified water according to the proportion of raw materials to obtain a preparation feed liquid for flow core; the steps for preparing the slurry containing the food additive are as follows:
1-1) respectively stirring uniformly the thickening agent for the flow core and the emulsifier for the flow core according to the amount of the raw materials in proportion, and pouring the mixture into a colloid homogenizer for mixing and homogenizing processing to obtain rubber powder for the flow core;
1-2) pumping pure water and rubber powder for core flow and sugar glue liquid for core flow pre-dissolved by white granulated sugar into a material boiling cylinder according to the amount of the raw materials, starting steam to heat the material boiling cylinder, and slowly adding milk liquid for core flow processed by a colloid mill into the material boiling cylinder according to the amount of the raw materials when the material boiling cylinder is heated to 55-70 ℃ to mix so as to obtain material liquid for core flow;
1-3), keeping the temperature for 3 minutes when the material boiling cylinder is heated to 96-98 ℃, and then discharging the material liquid for core flowing into the flavoring cylinder;
1-4), cooling the fluid center material liquid in the blending cylinder while stirring, starting blending when the temperature of the fluid center material liquid in the blending cylinder is reduced to 82-85 ℃, stirring while blending, adding various blended raw materials according to the well-proportioned amount of the raw materials, sequentially adding a preservative, an essence and an acid liquid, and obtaining a fluid center preparation material liquid after blending is finished;
step 2, detecting the food material liquid by the preparation material liquid for the outer layer and the preparation material liquid for the flow core, and respectively discharging the preparation material liquid for the outer layer and the preparation material liquid for the flow core to a filling machine for filling when the detection results are qualified;
the method steps of the filling are such that,
2.1) filling the preparation feed liquid for the outer layer into a packaging container according to a set filling amount, wherein the temperature of the preparation feed liquid for the outer layer is 68-75 ℃ before filling, and then blowing cold air to the preparation feed liquid for the outer layer filled in the packaging container;
2.2) blowing cold air until the outer layer preparation material liquid filled in the packaging container is in a weak solidification state, inserting the outer layer preparation material liquid in the packaging container in the weak solidification state from the upper surface by using a stainless steel needle cylinder, and instantaneously injecting the flow center preparation material liquid from the stainless steel needle cylinder into the outer layer preparation material liquid in the weak solidification state according to the set filling amount to be fully wrapped;
2.3) pulling out the stainless steel needle cylinder, refilling the preparation feed liquid for the outer layer according to the set filling quantity until the part of the packaging container, which is pulled out by the stainless steel needle cylinder, is covered, and then blowing cold air to the preparation feed liquid for the outer layer filled in the packaging container again;
2.4) sealing the packaging container to obtain the packaged jelly pudding;
and 3, flowing the packaged jelly pudding into cold water of a conveyor belt for cooling and solidifying, sterilizing after cooling and solidifying, cooling after sterilizing, and drying.
The sterilization treatment in the step 3 comprises the following process parameters: sterilizing at 85-90 deg.C for 15-25 min.
The cooling treatment in the step 3 comprises the following process parameters: the cooling temperature is less than or equal to 35 ℃, the cooling time is 12-16min, and the central temperature of the packaged jelly pudding is less than or equal to 35 ℃.
The method is characterized in that: the technological parameters of drying and blow-drying in the step 3 are as follows: drying at a temperature of less than or equal to 35 ℃ through a cold air duct.
The flowing core bursting pulp jelly pudding is prepared by the preparation method of the flowing core bursting pulp jelly pudding.
Comprises an outer layer material of the jelly pudding and a flowing heart-burst slurry,
the jelly pudding outer layer material comprises the following raw materials: purified water, white granulated sugar, milk powder, a thickening stabilizer, a thickening agent, an emulsifier, a pigment, a preservative, an edible essence and acid liquor; the thickening agent is one or more of carrageenan, konjac flour, locust bean gum, xanthan gum, gellan gum, sodium carboxymethylcellulose, agar, guar gum, tara gum, potassium chloride, potassium citrate and sodium tripolyphosphate; the emulsifier is selected from mono-diglycerol fatty acid ester; the preservative is potassium sorbate; the acid solution is citric acid and lactic acid;
the flowing heart popping slurry comprises a taste slurry without food additives, wherein the taste slurry is prepared according to a required taste; alternatively, the flow-core popping slurry comprises the following raw materials containing food additives: purified water, white granulated sugar, milk powder, a thickening agent, an emulsifier and acid liquor; the thickening agent is one or more of carrageenan, konjac flour, locust bean gum, xanthan gum, gellan gum, sodium carboxymethylcellulose, agar, guar gum, tara gum, potassium chloride, potassium citrate, sodium tripolyphosphate and sodium hexametaphosphate; the emulsifier is mono-diglycerol fatty acid ester, and the acid solution is lactic acid bacteria fermentation stock solution.
The taste pulp is mango pulp or strawberry pulp, and the raw materials of the taste pulp comprise mango raw pulp or strawberry raw pulp and purified water; the pigment of the outer layer material of the jelly pudding is allure red or lemon yellow.
The flowing heart popping slurry is chocolate-flavored slurry containing food additives, and also comprises a thickening stabilizer and edible essence as raw materials.
The thickener in the jelly pudding outer layer material and the flowing heart-burst slurry is selected from carrageenan, konjac flour, locust bean gum, xanthan gum, gellan gum and sodium carboxymethylcellulose.
A jelly pudding with flowing core and bursting paste,
the jelly pudding outer layer material comprises the following raw material components in percentage by weight: 72 to 75 percent of purified water, 13.5 to 15.5 percent of white granulated sugar, 3.42 percent of milk powder, 0.15 to 0.18 percent of carrageenan, 0.135 to 0.165 percent of konjac flour, 0.135 to 0.165 percent of locust bean gum, 0.16 to 0.18 percent of xanthan gum, 0.162 percent of gellan gum, 0.12 percent of sodium carboxymethyl cellulose, 0.09 percent of monoglyceride and diglyceride fatty acid ester, 0.04 percent of citric acid, 0.02 percent of lactic acid, 0.014 to 0.018 percent of edible essence, 0 to 0.004 percent of potassium sorbate, 0 to 0.0002 percent of allura red and 0 to 0.0008 percent of lemon yellow;
the mass percentage of each raw material component in the flowing core explosion slurry is as follows: 1.4 to 8 percent of purified water, 0 to 7.1 percent of mango puree, 0 to 1.3 percent of white granulated sugar, 0 to 0.38 percent of milk powder, 0 to 0.2 percent of lactobacillus fermentation stock solution, 0 to 0.03 percent of carrageenan, 0.015 to 0.025 percent of sodium carboxymethylcellulose, 0 to 0.01 percent of konjac flour, 0 to 0.005 percent of locust bean gum, 0.01 to 0.02 percent of xanthan gum, 0 to 0.018 percent of gellan gum, 0 to 0.01 percent of mono-diglycerol fatty acid ester, 0 to 0.002 percent of edible essence and 0 to 0.02 percent of cocoa powder.
By adopting the technical scheme, the invention has the beneficial effects that: the preparation method steps provide a method step for realizing the application of the currently popular flowable jelly food form on the jelly pudding, and the problem that the existing industrial production method of the jelly pudding cannot combine another flowable slurry to produce the jelly pudding wrapped with the flowable slurry is solved.
The method for preparing the flow-core popping jelly pudding has the advantages that the steps of the method can be sequentially performed according to the physical properties of various raw materials, so that the proper physical properties suitable for producing the flow-core popping jelly pudding can be realized, better mouthfeel and texture can be realized, the delicious taste of some food materials can be well kept, and the method plays a beneficial role in the production of forming the jelly pudding and wrapping the flow-core paste.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
A preparation method of the flowing core pulp-explosion jelly pudding comprises the following steps:
step 1, preparing an outer layer material and a fluid core explosion slurry of the jelly pudding,
the preparation steps of the jelly pudding outer layer material are as follows,
1.1) respectively stirring the thickening agent for the outer layer and the emulsifier for the outer layer uniformly according to the amount of the raw materials in proportion, and then pouring the mixture into a colloid homogenizer for mixing and homogenizing processing to obtain rubber powder for the outer layer; it should be noted that the "external layer" and the "flow core" described below are descriptions for distinguishing the raw materials of the jelly pudding external layer and the flow core slurry of the flow core popping jelly pudding product produced by the invention, and do not refer to the name of the raw material product, for example, the external layer thickener refers to the thickener for the jelly pudding external layer; in the step, the thickener for the outer layer and the emulsifier for the outer layer are respectively stirred uniformly and then poured into the colloid homogenizer to better mix, grind and crush the raw materials, and compared with the mixing, grinding and crushing in other modes, the processing and treating effects in the same time are better, and the method plays a beneficial role in the performance of the physical properties of the raw materials in subsequent processing and the taste of the finally produced jelly pudding.
1.2) pumping the pure water and the outer layer rubber powder which are proportioned according to the raw materials and the outer layer sugar glue liquid pre-dissolved by the white granulated sugar into a material boiling cylinder according to the proportioned amount of the raw materials, wherein the pumped amount is measured by a flowmeter, the material boiling cylinder is heated by steam, and when the material boiling cylinder is heated to 55-70 ℃, the outer layer milk liquid (the outer layer milk liquid is obtained by mixing the milk powder which is proportioned according to the raw materials and the pure water which is proportioned according to the raw materials) which is treated by a colloid mill in advance is slowly added into the material boiling cylinder according to the proportioned amount of the raw materials to be mixed to obtain the outer layer material liquid; the outer layer material liquid obtained in the step is the raw material with the largest proportion in the jelly pudding outer layer material, the milk liquid is added only when the material boiling cylinder in the step is started to steam and heated to 55-70 ℃, the temperature is a temperature value needing to be noticed, if the temperature value is low, the milk liquid can be adhered to the cylinder in a large area to influence the finally obtained material liquid, the temperature is high, the milk liquid and the outer layer sugar glue liquid are not uniformly mixed, the taste is finally influenced, and technicians perform the operation when finding that the temperature is 65 ℃ in a test, so that a more ideal state can be achieved.
1.3) when the material boiling cylinder is heated to 96-98 ℃, preserving heat for 2-4 minutes in the temperature range, fully ensuring that microorganisms of raw materials and additives are completely eliminated, and achieving the aim of ensuring the sanitary safety of food production, so that the step is an important step, technicians find that the microorganisms can be completely eliminated in a state of preserving heat for 3 minutes at 98 ℃, and discharge the material liquid for the outer layer into a flavoring cylinder after preserving heat for 3 minutes;
1.4), the outer layer material liquid in the flavoring jar is stirred and cooled down, the outer layer material liquid in the flavoring jar can be quickly and uniformly cooled down while stirring, the temperature is not directly cooled down, the local cooling is only carried out, the subsequent operation is influenced by uneven cooling, the blending is started when the temperature of the outer layer material liquid in the flavoring jar is reduced to 82-85 ℃, the blending can reach better blending effect within the temperature value range, the material liquid can be solidified at the rear section when the temperature is lower, the protein of the material liquid is easy to separate out and deform when the temperature is higher, the blending and the stirring are carried out while the blending are carried out, the blended various raw materials are added according to the well-proportioned amount of the raw materials, the adding sequence is sequentially pigment, preservative, essence and acid liquid, the test shows that the final obtained product according to the adding sequence has better taste and delicious taste, the adding time of the essence is set according to the product characteristics, the adding time of the essence is too early, the material is volatile, the acid liquor addition time is short, and the damage degree to the material liquid is larger. Obtaining preparation feed liquid for the outer layer after blending;
the preparation of the flow core explosion pulp comprises the preparation of the pulp without food additives and the preparation of the pulp containing the food additives, and the corresponding preparation method is selected according to the flow core explosion pulp to be produced. Preparing a pulp without food additives by mixing fruit raw pulp and purified water according to the proportion of raw materials to obtain a preparation feed liquid for flow core; the steps for preparing the slurry containing the food additive are as follows:
1-1) respectively stirring uniformly the thickening agent for the flow core and the emulsifier for the flow core according to the amount of the raw materials in proportion, and pouring the mixture into a colloid homogenizer for mixing and homogenizing processing to obtain rubber powder for the flow core;
1-2) pumping the pure water and the rubber powder for the flow core prepared according to the amount of the raw materials and the sugar glue liquid for the flow core pre-dissolved by white granulated sugar into a material boiling cylinder according to the amount of the raw materials, starting steam to heat the material boiling cylinder, slowly adding the milk liquid for the flow core prepared by a colloid mill in advance (the milk liquid for the flow core is obtained by mixing the milk powder prepared according to the amount of the raw materials and the purified water prepared according to the amount of the raw materials) into the material boiling cylinder according to the amount of the raw materials prepared when the material boiling cylinder is heated to 55-70 ℃ to mix to obtain the material liquid for the flow core, wherein the milk liquid is added when the steam in the material boiling cylinder is heated to 55-70 ℃, the temperature is a temperature value required to be noticed, if the temperature value is lower, the milk liquid can be adhered to the cylinder in a large area to influence the finally obtained liquid, the temperature is higher, and the milk liquid and the sugar glue liquid for the flow core can be mixed unevenly, finally, the taste is influenced, and technicians find that the operation is carried out at 65 ℃ in the test, so that a more ideal state can be achieved.
1-3), when the material boiling cylinder is heated to 96-98 ℃, the temperature is kept for 2-4 minutes in the temperature range, the microorganisms of the raw materials and the additives can be fully eliminated, and the sanitary safety of food production can be ensured, so that the step is an important step, technicians find that the microorganisms can be completely eliminated in the state of keeping the temperature for 3 minutes in the test, and the material liquid for core flowing is discharged into the flavoring cylinder after keeping the temperature for 3 minutes;
1-4), cooling while stirring the core material liquid in the flavoring cylinder, cooling while stirring, rapidly and uniformly cooling without stirring, only locally cooling, blending when the core material liquid temperature in the flavoring cylinder is reduced to 82 ℃ -85 ℃, blending within the temperature value range can achieve better blending effect, the material liquid can be solidified at the rear section when the temperature is lower, the protein of the material liquid is easy to separate out and deform when the temperature is higher, blending and stirring are performed simultaneously to achieve better uniform mixing, various blended raw materials are added according to the amount of the raw materials which are well blended, the adding sequence is sequentially preservative, essence and acid liquid, the test shows that the final obtained product has better taste and flavor according to the adding sequence, the adding time of the essence is too early, the adding time of the acid liquid is too early, the adding time of the volatile acid liquid is too early, the damage to the feed liquid will be greater. Obtaining a preparation feed liquid for core flowing after blending;
step 2, detecting food material liquid by using preparation material liquid for the outer layer and preparation material liquid for the flow core, wherein detection of food production safety such as sense, forming degree, solid content, pH value and the like and detection of physical properties formed by wrapping the flow core slurry by using the jelly pudding are mainly performed, and when the detection results are qualified, respectively discharging the preparation material liquid for the outer layer and the preparation material liquid for the flow core to a filling machine table for filling;
the method steps of the filling are such that,
2.1) filling the preparation feed liquid for the outer layer into a packaging container according to a set filling amount, wherein the temperature of the preparation feed liquid for the outer layer is 68-75 ℃ before filling, and then blowing cold air to the preparation feed liquid for the outer layer filled in the packaging container;
2.2) blowing cold air until the preparation material liquid for the outer layer filled in the packaging container is in a weak solidification state (the weak solidification state is a professional term in the industry, and the weak solidification temperature is about 45-65 ℃), inserting the preparation material liquid for the outer layer in the packaging container in the weak solidification state from the top by using a stainless steel needle cylinder, and instantaneously injecting the preparation material liquid for the core from the stainless steel needle cylinder into the preparation material liquid for the outer layer in the weak solidification state according to the set filling amount to be fully wrapped;
2.3) pulling out the stainless steel needle cylinder, refilling the preparation feed liquid for the outer layer according to the set filling quantity until the part of the packaging container, which is pulled out by the stainless steel needle cylinder, is covered, and then blowing cold air to the preparation feed liquid for the outer layer filled in the packaging container again;
2.4) sealing the packaging container to obtain the packaged jelly pudding;
and 3, enabling the packaged jelly pudding to flow into cold water of a conveyor belt for cooling solidification (cooling solidification cooling forming of the jelly pudding inside the package is achieved), carrying out sterilization treatment on 88-90 ℃ after cooling solidification (here, the package and the jelly pudding inside are sterilized, microorganisms in a product are fully killed, and food production sanitation is guaranteed), carrying out cooling treatment (cooling treatment here, the shape change of the jelly pudding due to high temperature can be prevented, meanwhile, the situation that the jelly pudding is damaged by continuous high temperature is reduced), and carrying out drying and drying after cooling treatment.
The sterilization treatment in the step 3 comprises the following process parameters: the sterilization temperature is 85-90 ℃, the sterilization time is 15-25min, the temperature and time range can achieve ideal sterilization effect and product stability, for example, microorganisms in the jelly pudding cannot be completely killed due to low temperature and short sterilization time, the structure of the feed liquid can be damaged due to high temperature and long sterilization time, and meanwhile, protein is easy to denaturize and separate out.
The cooling treatment in the step 3 comprises the following process parameters: the cooling temperature is less than or equal to 35 ℃, the cooling time is 12-16min, the center temperature of the packaged jelly pudding is less than or equal to 35 ℃, and the jelly pudding can be insufficiently cooled if the temperature is higher or the time is shorter).
The technological parameters of drying and blow-drying in the step 3 are as follows: drying at the temperature of less than or equal to 35 ℃ through a cold air duct, wherein if the temperature is higher than or equal to that for the second sterilization of the jelly pudding, the jelly pudding is likely to be damaged; and if the temperature is extremely low, the outer surface of the jelly pudding package is not easy to blow dry and wet, and the subsequent package and storage of the product are affected.
Through multiple production tests, the physical and chemical parameters of the packaged jelly pudding produced by the method are as follows: the protein content is more than or equal to 1 percent, the soluble solid content is more than or equal to 16 percent, and the PH value is 4.1-4.4 at 25 ℃, wherein the protein content is high, the protein required by a human body can be increased, and the sweet food is a healthy sweet food which is suitable for being eaten by the human body.
The preparation method can be applied to the industrialized production of the flowing core popping jelly with various tastes and the outer layers of the jelly puddings with various tastes, and the flowing core popping jelly pudding produced by the method has the advantages of clear appearance texture, good taste and delicious flavor.
The following are the raw material components of the flow-core pulp-bursting jelly pudding disclosed by the embodiment of the invention,
comprises an outer layer material of the jelly pudding and a flowing heart-burst slurry,
the jelly pudding outer layer material comprises the following raw materials: purified water, white granulated sugar, milk powder, a thickening stabilizer, a thickening agent, an emulsifier, a pigment, a preservative, an edible essence and acid liquor; the thickening agent is one or more of carrageenan, konjac flour, locust bean gum, xanthan gum, gellan gum, sodium carboxymethylcellulose, agar, guar gum, tara gum, potassium chloride, potassium citrate and sodium tripolyphosphate; the emulsifier is selected from mono-diglycerol fatty acid ester; the thickening stabilizer is selected from common food-added thickening stabilizers; the pigment is allure red and/or lemon yellow, or is selected correspondingly according to the taste of the product; the preservative is potassium sorbate; the edible essence is food-added common edible essence with required taste, and the acid liquor is citric acid and lactic acid;
the flowing heart popping slurry comprises a taste slurry without food additives, wherein the taste slurry is prepared according to a required taste; alternatively, the flow-core popping slurry comprises the following raw materials containing food additives: purified water, white granulated sugar, milk powder, a thickening agent, an emulsifier and acid liquor; the thickening agent is one or more of carrageenan, konjac flour, locust bean gum, xanthan gum, gellan gum, sodium carboxymethylcellulose, agar, guar gum, tara gum, potassium chloride, potassium citrate, sodium tripolyphosphate and sodium hexametaphosphate; the emulsifier is mono-diglycerol fatty acid ester, and the acid solution is lactic acid bacteria fermentation stock solution.
In the embodiment, the flowable center paste is produced by testing according to a plurality of popular taste preferences in market sales, such as mango taste, strawberry taste and chocolate taste, wherein the mango taste and the strawberry taste, namely the taste pastes are mango paste or strawberry paste prepared from fresh mango or strawberry, the raw materials of the flowable center paste comprise mango puree or strawberry puree and purified water, the taste pastes are pastes without food additives, and in addition, the chocolate taste is prepared into the chocolate-flavored flowable center paste by adding cocoa powder, a thickening stabilizer and edible essence into the raw materials containing the food additives.
In addition, through a plurality of production tests with different raw material proportions, and quality tests on the final jelly pudding product, the optimal thickener is obtained by selecting the combination application of carrageenan, konjac flour, locust bean gum, xanthan gum, gellan gum and sodium carboxymethyl cellulose, and the effects obtained by adopting the combination in the aspects of the shape effect of feed liquid in production, the product solidification forming effect, the appearance texture of the formed product and the taste and mouthfeel of the jelly pudding in the production and processing process are better than those obtained by the application or the combined application of other thickeners.
The following table shows the raw material component ratio table of more excellent 8 tests in the aspects of production processing process, feed liquid form effect in production, product solidification forming effect, appearance texture of formed products, taste and mouthfeel of jelly pudding and the like in a plurality of times of test production of the technical scheme of the invention, the test results show that the tastes of the products produced according to different raw material ratios are different, the forming effect of the products with different raw material ratios can reach ideal quality by the method of the technical scheme, in addition, the method describes that the slurry without food additives is adopted in the raw material application of the flow-centered blasting slurry, so the slurry without food additives is not subjected to the corresponding steps in the technical scheme of the method steps disclosed above during production, the slurry production with food additives is carried out according to the method steps, and the raw materials are correspondingly added or not added according to the taste to be produced. The production of products of which the flowing heart popping pulp is the flavor pulp without food additives is shown as the following embodiment 5 and embodiment 8, and the difference of the two embodiments is that the difference is not only the difference of the proportion of the raw materials, but also the difference of the addition of the pigment of the outer layer material of the jelly pudding; then, the fluid heart-bursting paste is produced for chocolate-flavored products containing food additives as the embodiment 4; the flow-through-hole-popping slurry is also produced as a product containing food additives as in the embodiment 1 and the embodiment 6, the outer layer material of the jelly pudding is added without pigment except for the difference of the proportion of the raw materials, and the outer layer material of the jelly pudding is added with pigment except for the difference of the proportion of the raw materials in the embodiment 2, the embodiment 3 and the embodiment 7.
In conclusion, the preferred raw material component proportion of the flowing core bursting paste jelly pudding of the invention is as follows,
the jelly pudding outer layer material comprises the following raw material components in percentage by weight: 72 to 75 percent of purified water, 13.5 to 15.5 percent of white granulated sugar, 3.42 percent of milk powder, 0.15 to 0.18 percent of carrageenan, 0.135 to 0.165 percent of konjac flour, 0.135 to 0.165 percent of locust bean gum, 0.16 to 0.18 percent of xanthan gum, 0.162 percent of gellan gum, 0.12 percent of sodium carboxymethyl cellulose, 0.09 percent of monoglyceride and diglyceride fatty acid ester, 0.04 percent of citric acid, 0.02 percent of lactic acid, 0.014 to 0.018 percent of edible essence, 0 to 0.004 percent of potassium sorbate, 0 to 0.0002 percent of allura red and 0 to 0.0008 percent of lemon yellow;
the mass percentage of each raw material component in the flowing core explosion slurry is as follows: 1.4 to 8 percent of purified water, 0 to 7.1 percent of mango puree, 0 to 1.3 percent of white granulated sugar, 0 to 0.38 percent of milk powder, 0 to 0.2 percent of lactobacillus fermentation stock solution, 0 to 0.03 percent of carrageenan, 0.015 to 0.025 percent of sodium carboxymethylcellulose, 0 to 0.01 percent of konjac flour, 0 to 0.005 percent of locust bean gum, 0.01 to 0.02 percent of xanthan gum, 0 to 0.018 percent of gellan gum, 0 to 0.01 percent of mono-diglycerol fatty acid ester, 0 to 0.002 percent of edible essence and 0 to 0.02 percent of cocoa powder
The above embodiments are not intended to limit the form and style of the present invention, and any suitable changes or modifications made by those skilled in the art should be considered as not departing from the scope of the present invention.
Claims (10)
1. A preparation method of the flow-core pulp-explosion jelly pudding is characterized by comprising the following steps: the preparation method comprises the following steps:
step 1, preparing an outer layer material and a fluid core explosion slurry of the jelly pudding,
the preparation steps of the jelly pudding outer layer material are as follows,
1.1) respectively stirring the thickening agent for the outer layer and the emulsifier for the outer layer uniformly according to the amount of the raw materials in proportion, and then pouring the mixture into a colloid homogenizer for mixing and homogenizing processing to obtain rubber powder for the outer layer;
1.2) pumping the pure water and the outer layer rubber powder which are proportioned according to the raw materials and the outer layer sugar glue liquid pre-dissolved by the white granulated sugar into a material boiling cylinder according to the proportioned amount of the raw materials, starting steam to heat the material boiling cylinder, and slowly adding the outer layer milk liquid which is processed by a colloid mill in advance into the material boiling cylinder according to the proportioned amount of the raw materials to mix when the material boiling cylinder is heated to 55-70 ℃ to obtain outer layer feed liquid;
1.3), keeping the temperature for 3 minutes when the material boiling cylinder is heated to 96-98 ℃, and then discharging the material liquid for the outer layer into a flavoring cylinder;
1.4) cooling the outer layer feed liquid in the flavoring jar while stirring, starting blending when the temperature of the outer layer feed liquid in the flavoring jar is reduced to 82-85 ℃, stirring while blending, adding various blended raw materials according to the well-proportioned amount of the raw materials, sequentially adding pigment, preservative, essence and acid liquid, and obtaining the outer layer preparation feed liquid after blending;
the preparation of the flow core explosion slurry comprises the preparation of the slurry without food additives and the preparation of the slurry containing the food additives, and a corresponding preparation method is selected according to the flow core explosion slurry to be produced; preparing a pulp without food additives by mixing fruit raw pulp and purified water according to the proportion of raw materials to obtain a preparation feed liquid for flow core; the steps for preparing the slurry containing the food additive are as follows:
1-1) respectively stirring uniformly the thickening agent for the flow core and the emulsifier for the flow core according to the amount of the raw materials in proportion, and pouring the mixture into a colloid homogenizer for mixing and homogenizing processing to obtain rubber powder for the flow core;
1-2) pumping pure water and rubber powder for core flow and sugar glue liquid for core flow pre-dissolved by white granulated sugar into a material boiling cylinder according to the amount of the raw materials, starting steam to heat the material boiling cylinder, and slowly adding milk liquid for core flow processed by a colloid mill into the material boiling cylinder according to the amount of the raw materials when the material boiling cylinder is heated to 55-70 ℃ to mix so as to obtain material liquid for core flow;
1-3), keeping the temperature for 3 minutes when the material boiling cylinder is heated to 96-98 ℃, and then discharging the material liquid for core flowing into the flavoring cylinder;
1-4), cooling the fluid center material liquid in the blending cylinder while stirring, starting blending when the temperature of the fluid center material liquid in the blending cylinder is reduced to 82-85 ℃, stirring while blending, adding various blended raw materials according to the well-proportioned amount of the raw materials, sequentially adding a preservative, an essence and an acid liquid, and obtaining a fluid center preparation material liquid after blending is finished;
step 2, detecting the food material liquid by the preparation material liquid for the outer layer and the preparation material liquid for the flow core, and respectively discharging the preparation material liquid for the outer layer and the preparation material liquid for the flow core to a filling machine for filling when the detection results are qualified;
the method steps of the filling are such that,
2.1) filling the preparation feed liquid for the outer layer into a packaging container according to a set filling amount, wherein the temperature of the preparation feed liquid for the outer layer is 68-75 ℃ before filling, and then blowing cold air to the preparation feed liquid for the outer layer filled in the packaging container;
2.2) blowing cold air until the outer layer preparation material liquid filled in the packaging container is in a weak solidification state, inserting the outer layer preparation material liquid in the packaging container in the weak solidification state from the upper surface by using a stainless steel needle cylinder, and instantaneously injecting the flow center preparation material liquid from the stainless steel needle cylinder into the outer layer preparation material liquid in the weak solidification state according to the set filling amount to be fully wrapped;
2.3) pulling out the stainless steel needle cylinder, refilling the preparation feed liquid for the outer layer according to the set filling quantity until the part of the packaging container, which is pulled out by the stainless steel needle cylinder, is covered, and then blowing cold air to the preparation feed liquid for the outer layer filled in the packaging container again;
2.4) sealing the packaging container to obtain the packaged jelly pudding;
and 3, flowing the packaged jelly pudding into cold water of a conveyor belt for cooling and solidifying, sterilizing after cooling and solidifying, cooling after sterilizing, and drying.
2. The method for preparing the flow-cored slurry-blasting jelly pudding as claimed in claim 1, wherein the method comprises the following steps: the sterilization treatment in the step 3 comprises the following process parameters: sterilizing at 85-90 deg.C for 15-25 min.
3. The method for preparing the flow-cored slurry-blasting jelly pudding as claimed in claim 1, wherein the method comprises the following steps: the cooling treatment in the step 3 comprises the following process parameters: the cooling temperature is less than or equal to 35 ℃, the cooling time is 12-16min, and the central temperature of the packaged jelly pudding is less than or equal to 35 ℃.
4. The method for preparing the flow-cored slurry-blasting jelly pudding as claimed in claim 1, wherein the method comprises the following steps: the technological parameters of drying and blow-drying in the step 3 are as follows: drying at a temperature of less than or equal to 35 ℃ through a cold air duct.
5. The flow-cored slurry-blasting jelly pudding is characterized in that: the preparation method of the flowing core bursting paste jelly pudding is adopted to prepare the flowing core bursting paste jelly pudding according to any one of 1-4.
6. The pop-jelly pudding of claim 5, wherein: comprises an outer layer material of the jelly pudding and a flowing heart-burst slurry,
the jelly pudding outer layer material comprises the following raw materials: purified water, white granulated sugar, milk powder, a thickening stabilizer, a thickening agent, an emulsifier, a pigment, a preservative, an edible essence and acid liquor; the thickening agent is one or more of carrageenan, konjac flour, locust bean gum, xanthan gum, gellan gum, sodium carboxymethylcellulose, agar, guar gum, tara gum, potassium chloride, potassium citrate and sodium tripolyphosphate; the emulsifier is selected from mono-diglycerol fatty acid ester; the preservative is potassium sorbate; the acid solution is citric acid and lactic acid;
the flowing heart popping slurry comprises a taste slurry without food additives, wherein the taste slurry is prepared according to a required taste; alternatively, the flow-core popping slurry comprises the following raw materials containing food additives: purified water, white granulated sugar, milk powder, a thickening agent, an emulsifier and acid liquor; the thickening agent is one or more of carrageenan, konjac flour, locust bean gum, xanthan gum, gellan gum, sodium carboxymethylcellulose, agar, guar gum, tara gum, potassium chloride, potassium citrate, sodium tripolyphosphate and sodium hexametaphosphate; the emulsifier is mono-diglycerol fatty acid ester, and the acid solution is lactic acid bacteria fermentation stock solution.
7. The pop-jelly pudding of claim 6, wherein: the taste pulp is mango pulp or strawberry pulp, and the raw materials of the taste pulp comprise mango raw pulp or strawberry raw pulp and purified water; the pigment of the outer layer material of the jelly pudding is allure red or lemon yellow.
8. The pop-jelly pudding of claim 6, wherein: the flowing heart popping slurry is chocolate-flavored slurry containing food additives, and also comprises a thickening stabilizer and edible essence as raw materials.
9. The pop-jelly pudding of claim 6, wherein: the thickener in the jelly pudding outer layer material and the flowing heart-burst slurry is selected from carrageenan, konjac flour, locust bean gum, xanthan gum, gellan gum and sodium carboxymethylcellulose.
10. The pop-jelly pudding of claim 6, wherein:
the jelly pudding outer layer material comprises the following raw material components in percentage by weight: 72 to 75 percent of purified water, 13.5 to 15.5 percent of white granulated sugar, 3.42 percent of milk powder, 0.15 to 0.18 percent of carrageenan, 0.135 to 0.165 percent of konjac flour, 0.135 to 0.165 percent of locust bean gum, 0.16 to 0.18 percent of xanthan gum, 0.162 percent of gellan gum, 0.12 percent of sodium carboxymethyl cellulose, 0.09 percent of monoglyceride and diglyceride fatty acid ester, 0.04 percent of citric acid, 0.02 percent of lactic acid, 0.014 to 0.018 percent of edible essence, 0 to 0.004 percent of potassium sorbate, 0 to 0.0002 percent of allura red and 0 to 0.0008 percent of lemon yellow;
the mass percentage of each raw material component in the flowing core explosion slurry is as follows: 1.4 to 8 percent of purified water, 0 to 7.1 percent of mango puree, 0 to 1.3 percent of white granulated sugar, 0 to 0.38 percent of milk powder, 0 to 0.2 percent of lactobacillus fermentation stock solution, 0 to 0.03 percent of carrageenan, 0.015 to 0.025 percent of sodium carboxymethylcellulose, 0 to 0.01 percent of konjac flour, 0 to 0.005 percent of locust bean gum, 0.01 to 0.02 percent of xanthan gum, 0 to 0.018 percent of gellan gum, 0 to 0.01 percent of mono-diglycerol fatty acid ester, 0 to 0.002 percent of edible essence and 0 to 0.02 percent of cocoa powder.
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|---|---|---|---|---|
| CN116616410A (en) * | 2023-06-08 | 2023-08-22 | 光明乳业股份有限公司 | Milk pudding and preparation method thereof |
| CN116616410B (en) * | 2023-06-08 | 2024-05-28 | 光明乳业股份有限公司 | Milk pudding and preparation method thereof |
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