CN114568659A - Method for improving stability of edible granules, jam, fruity jam and liquid food - Google Patents

Method for improving stability of edible granules, jam, fruity jam and liquid food Download PDF

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Publication number
CN114568659A
CN114568659A CN202011373461.5A CN202011373461A CN114568659A CN 114568659 A CN114568659 A CN 114568659A CN 202011373461 A CN202011373461 A CN 202011373461A CN 114568659 A CN114568659 A CN 114568659A
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China
Prior art keywords
particles
edible
jam
outer layer
fruit
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CN202011373461.5A
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Chinese (zh)
Inventor
王秋岭
李艳君
张海斌
孙云峰
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group Co Ltd
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Priority to CN202011373461.5A priority Critical patent/CN114568659A/en
Publication of CN114568659A publication Critical patent/CN114568659A/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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg 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
    • A23C9/133—Fruit or vegetables
    • 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
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • 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
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/37—Halogenated sugars
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/256—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
    • 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
    • A23L29/272—Gellan
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
    • 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

Abstract

The invention relates to a method for improving the stability of edible particles, jam and liquid food. The method comprises the following steps: providing edible particles; coating powder on the surface of the edible particles; preparing a colloidal solution; and immersing the breaded edible particles in the colloidal solution to form a gel outer layer. The method according to the present invention can prevent the water migration and material loss of the edible granule having the gel outer layer in the liquid food, maintain the original flavor and taste of the edible granule, and is not easily broken when being pressed by an external force.

Description

Method for improving stability of edible granules, jam, fruity jam and liquid food
Technical Field
The invention belongs to the field of food manufacturing, and particularly relates to a method for improving the stability of edible particles in liquid food, and the liquid food prepared by the method.
Background
According to the definition of GB/T22474, the jam is a jam product which is prepared by taking fruits, fruit juice or fruit pulp, sugar and the like as main raw materials and carrying out the working procedures of pretreatment, boiling, pulping (or crushing), blending, concentration, packaging and the like. The fruit jam is prepared by adding or not adding fruit, fruit juice or fruit pulp, thickening agent, essence, colorant, sugar (or not), mixing, decocting, concentrating, and packaging.
With the development of the jam and fruity jam market, in order to provide consumers with a fresh experience, various edible particles are added to many liquid foods, such as: various fruit particles, grain particles, nut particles and the like, but in order to control the moisture and the integrity of the fruit particles, the fruit particles are steamed to different degrees, the flavor and the taste of the fruit particles are influenced to a certain extent, the fruit particles lose the original flavor and taste, the grain particles, the nut particles and the like absorb water continuously in the shelf life of the product, the fruit particles absorb water and expand, and the chewing feeling of the fruit particles is damaged, so that the original taste of the fruit particles is ensured in the preparation of the jam, and the chewing feeling of the grain particles and the nut particles in the shelf life is the problem to be solved by the existing jam or fruit-flavored jam.
In the prior art, a gel layer is formed on the surface of the fruit grains for protection, so that the invention ensures the original flavor and taste of the fruit grains in the jam or the fruity jam by forming gel protection on the outer layer of the fruit grains, and simultaneously ensures that the fruit grains have better chewing feeling and stability in shelf life.
Disclosure of Invention
The invention aims to provide a method for improving the stability of edible particles, which can maintain the original taste and integrity of the edible particles by forming a protective gel outer layer on the surfaces of the edible particles.
According to one aspect of the present invention, there is provided a method of improving the stability of edible particles comprising the steps of:
providing edible particles;
mixing a powdery substance with edible particles so as to coat the surfaces of the edible particles with powder;
preparing a colloidal solution; and
and immersing the powder-coated edible particles into the colloidal solution to form a gel outer layer.
Preferably, the enrobing step comprises adhering a powdered substance to the surface of the edible particle.
Preferably, the powdered material comprises one or more of undenatured starch, destructured starch, edible powder made from calcium, potassium or sodium salts.
Preferably, the preparing the colloidal solution comprises dissolving the colloidal substance, the physical modifier, in water at 65-100 ℃.
Preferably, the colloidal substance is selected from one or more of gellan gum, carrageenan, xanthan gum, locust bean gum, and the physical modifier comprises one or more of calcium salt, potassium salt, sodium salt, and a first acidity regulator.
Preferably, the first acidity regulator is selected from one or more of citric acid, lactic acid and acetic acid, the calcium salt is selected from one or more of calcium carbonate, calcium chloride, calcium phosphate and calcium lactate, the potassium salt is selected from one or more of potassium carbonate and potassium chloride, and the sodium salt is selected from one or more of sodium carbonate and sodium chloride.
Preferably, the colloidal solution comprises 0.05 to 2.0 wt% of a colloidal substance, 1.0 to 12.0 wt% of a physical modifier, and at least 86 wt% of water, based on the total mass of the colloidal solution.
Preferably, the physical modifier comprises 0-83.33 wt% of a calcium, potassium or sodium salt, 0.083-100 wt% of a first acidity regulator, based on the total mass of the physical modifier.
Preferably, the edible particles are selected from one or more of fruit particles, cereal particles and nut particles.
Preferably, the method further comprises removing the edible particles with the gel outer layer from the colloidal solution and cooling to below 50 ℃.
Preferably, the thickness of the gel outer layer is 0.2-4 mm.
Preferably, the amount of said powdery substance is 0.05-2% by mass of said edible granules.
According to another aspect of the present invention there is provided a jam or fruit jam comprising edible particles having an outer layer of gel prepared by the above process.
According to a further aspect of the present invention there is provided a liquid food product comprising a jam or fruit jam as defined above.
Preferably, the mass percentage of the jam or fruity jam in the liquid food is 5-20%.
Preferably, the liquid food product is a liquid dairy product, preferably a recombined milk, a milk-containing beverage or a fermented milk.
The method can reduce the water migration and material loss of the edible particles in the liquid food, maintain the original flavor of the edible particles to the maximum extent, reduce the reduction of the chewing feeling of the edible particles caused by water absorption swelling, and keep the integrity of the edible particles under high temperature conditions and in solutions with different concentrations from being damaged.
Detailed Description
The technical solution of the present invention will now be described in further detail in order to more clearly understand the technical features, objects and advantages of the present invention. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.
The invention provides a method for improving the stability of edible particles, which comprises the following steps:
providing edible particles;
mixing a powdery substance with edible particles so as to coat the surfaces of the edible particles with powder;
preparing a colloidal solution; and
and immersing the powder-coated edible particles into the colloidal solution to form a gel outer layer.
Edible particles useful in the present invention include fruit particles, cereal particles, and/or nut particles. Wherein the fruit can be one or more of fructus Pyri, yellow peach, strawberry, fructus Mali Pumilae and fructus Mangifera Indicae; the cereal can be one or more of herba Avenae Fatuae, semen chiae Pekinensis, herba Chenopodii and semen Avenae Nudae; the nut can be one or more of semen Juglandis, semen Coryli Heterophyllae, semen Aesculi, fructus Anacardii, semen Armeniacae amarum, and semen Castaneae.
The size of the edible particles can be adjusted depending on the type and nature (e.g., viscosity, density, etc.) of the liquid food base to facilitate suspension of the particles in the liquid food. In some embodiments, the edible particles may be about 2-10mm in size, and in other embodiments, the edible particles may be about 4-7mm in size.
In the present invention, when the edible particle is a cube or a cuboid (or an approximate cube or a cuboid), the size thereof means the side length of each side of the cube or the side length of the longest side of the cuboid. When the fruit particles are spherical (or nearly spherical), their size refers to the diameter of the sphere. When the fruit particles are of other shapes, their size refers to the diameter of the spheroids to which they most closely resemble. When a plurality of edible particles are present simultaneously, "size" refers to the average of the sizes of these edible particles.
When cereal grains are used, the cereal grains are preferably cooked beforehand. According to a specific embodiment, the cooking of the cereal grains comprises soaking the cereal grains in water at 50 ℃ for 1-2.5 hours, cooking in water at 80-100 ℃ for 20-60 min, holding the temperature for 45-90 min, taking out the cereal grains and cooling.
The powdery material used in the above coating step may have a property of being uniformly dispersed on the surface of the edible particle and a property of forming a protective layer in cooperation with the colloidal solution. According to a particular embodiment, the powdery substance can be selected from one or more of undenatured starch, destructurized starch, edible powders made of calcium, potassium or sodium salts, preferably destructurized starch, more preferably hydroxypropyl distarch phosphate.
The amount of the powdery substance is 0.05-2%, preferably 0.2-1.5%, more preferably 0.5-1.2% by mass of the edible granule, so that the surface of the edible granule can be uniformly coated with the powdery substance.
The colloidal solution is prepared by dissolving the colloidal substance and the physical modifier in water at 65-100 deg.C, preferably 80-90 deg.C. According to one embodiment, the colloidal solution comprises 0.05 to 2.0 wt% of colloidal substance, 1.0 to 12.0 wt% of physical modifier, and at least 86 wt% of water.
The colloidal material useful in the present invention may include one or more of gellan gum, carrageenan, xanthan gum, locust bean gum, preferably gellan gum, more preferably low acyl gellan gum which can withstand high temperatures.
Physical modifiers useful in the present invention can include edible powders made from calcium, potassium or sodium salts, and one or more of a first acidity regulator. Wherein the calcium salt is selected from one or more of calcium carbonate, calcium chloride, calcium phosphate and calcium lactate, preferably calcium carbonate; the potassium salt can be one or more selected from potassium carbonate and potassium chloride, preferably potassium chloride; the sodium salt is selected from one or more of sodium carbonate and sodium chloride, preferably sodium chloride; the first acidity regulator may be selected from one or more of citric acid, lactic acid and acetic acid, preferably citric acid.
The physical modifier comprises 0-83.33 wt% of calcium salt or potassium salt or sodium salt and 0.083-100 wt% of first acidity regulator.
The colloidal solution may also include a sweetening material, such as one or more of table sugar, sugar substitutes, and other sweeteners, as desired. Wherein the sugar substitute comprises one or more of aspartame, sucralose, acesulfame potassium and thaumatin, and other sweetener can be high fructose syrup.
When the above sweet substance is one or more of edible sugar and high fructose syrup, the amount of the sweet substance added may be 0.05 to 30% by weight, preferably 15 to 25% by weight, based on the total mass of the colloidal solution. When the sweet substance is sugar substitute, the sweet substance can be added in an amount equivalent to the sweetness.
The calcium salt may be added in an amount of 1.0-10 wt% and the acidity regulator may be added in an amount of 1.0-2.0 wt%, based on the total mass of the colloidal solution.
By including the components in the above proportions, the colloidal solution can achieve an increase in melting point to 120 ℃ or higher, preferably 130 ℃ or higher.
The colloidal solution with the characteristic of improving the melting point can form a gel outer layer on the surface of the edible particle after being coated with the powder, so that the stability of the edible particle with the gel outer layer in the subsequent high-temperature treatment process (such as a high-temperature sterilization process) is improved, the integrity of the edible particle with a gel protective layer is kept, and meanwhile, the edible particle has the extrusion resistance.
According to a particular embodiment, the above method comprises a coating treatment of the edible particles, in particular comprising the steps of:
step 1: providing edible particles (fruit particles, nut particles, cooked cereal particles), hydroxypropyl distarch phosphate, and a colloidal solution comprising gellan gum, calcium salt, acidity regulator, sugar, and water,
wherein the cooked cereal particles are prepared by soaking cereal particles in 50 deg.C water for 1-2.5 hr, cooking in 80-100 deg.C water for 20min-60min, keeping the temperature for 45min-90min, taking out cereal particles, and cooling;
step 2: wrapping powder: sticking hydroxypropyl distarch phosphate powder on the surface of the edible granules;
and step 3: preparation of colloidal solution: dissolving gellan gum, calcium salt, acidity regulator, sugar, etc. in water at 80-90 deg.C to form colloidal solution;
and 4, step 4: and contacting the coated edible particles with a colloidal solution to form a gel outer layer, thereby obtaining the edible particles with the gel outer layer.
In step 4, a jacketed pan may be used for glue wrapping.
In one embodiment, the edible particles and the colloidal solution are placed in an environment of 85-95 ℃ for encapsulation. Specifically, the adhesive wrapping method comprises the following steps:
step 4-1: stirring the colloidal solution, after the temperature of the colloidal solution is raised to 85-95 ℃, dispersing the powder-coated fruit grains (preferably by using a sieve), and slowly pouring the fruit grains into the colloidal solution;
step 4-2: adhering the colloidal solution to the surface of the fruit grains;
step 4-3: preferably, after the fruit grains with the colloid adhered to the surface are fished out of the colloid solution by using a screen, the fruit grains with the colloid adhered to the surface can be put into a cooling pool and rapidly cooled to below 50 ℃.
According to the above method, the thickness of the gel outer layer formed is 0.2-4 mm. The thickness of the outer layer of the gel is too large, which reduces the mouthfeel of the edible particles, and the thickness is too small, which does not well protect the integrity and stability of the edible particles.
The edible particles with gel outer layer prepared by the method of the invention can be added into jam or fruity jam to form jam or fruity jam with edible particles with gel outer layer.
Further, the jam or fruit jam comprising edible particles having a gel outer layer may be used in liquid food products, for example in liquid dairy products.
In a particular embodiment, the content of edible particles having an outer layer of gel is 5-40 wt%, preferably 10-28 wt% in the jam or fruit jam of the invention.
The jams prepared according to the invention have a viscosity of 2-5cm (for example 2-3cm, 3-4cm or 4-5 cm).
For the purposes of the present invention, reference is made to GB/T22474 for the meaning of jams and related terms.
In the invention, the measuring conditions of the jam viscosity are as follows: the flow distance at 20 ℃ in 60 seconds was measured using a BOSTWICK viscometer (unless otherwise stated, the viscosity in the present invention is measured in cm).
The jam is prepared from the following raw materials: water, sugar and/or sugar substitutes, stabilizers, second acidity regulators, edible particles with a gel outer layer, fruit pulp or juice and flavourings.
Wherein the sugar can be selected from one or more of glucose, white sugar, fructose, and lactose, preferably white sugar. In one embodiment, the sugar may be added to the jam in an amount of 10 wt% to 40 wt%, for example 10 wt% to 18 wt%, 18 wt% to 35 wt%, or 35 wt% to 40 wt%.
In one embodiment, the stabilizing agent in the jam may be selected from pectin and hydroxypropyl distarch phosphate. Specifically, the stabilizer is added in an amount of 0.5 wt% to 10 wt%, preferably 3 wt% to 7 wt%, for example 5 wt%, based on the total mass of the jam.
The jam of the invention can be prepared by a method comprising the following steps:
(1) mixing materials: premixing sugar, a second acidity regulator and a stabilizer, adding into water at about 45 ℃, mixing under stirring to prepare sugar liquid, and adding fruit granules with gel outer layers;
(2) and (3) sterilization: sterilizing the feed liquid obtained in the step (1), wherein the sterilization temperature is 100-125 ℃, and the retention time is 15s-10 min;
(3) and (3) cooling: and cooling the sterilized feed liquid to below 30 ℃, and filling to obtain the jam product.
The second acidity regulator is independently selected from one or more of citric acid, lactic acid and acetic acid.
In one embodiment, the sweetness of the jam may be 10 wt% to 40 wt%.
In another embodiment, there is provided a liquid food product comprising an edible particle as described above having an outer layer of a gel, or a jam as described above. In a particular embodiment, the liquid food product is a liquid dairy product, such as a recombined milk, a milk-containing beverage, a flavoured fermented milk.
In the present invention, "liquid food" means food that can flow in a pipe.
In certain embodiments, the liquid food product formulation comprises a fermented milk base and a jam of the invention, or comprises a reconstituted milk base and a jam of the invention, or comprises a milk-containing beverage base and a jam of the invention. Specifically, the jam of the present invention is added to liquid foods in an amount of 5 to 20 wt%.
The formulated milk base and milk-containing beverage base may be prepared by methods conventional in the art.
In a particular embodiment, the reconstituted milk base and the milk-containing beverage base are prepared by a process comprising the steps of:
(1) standardizing and preheating the raw milk;
(2) adding sugar and stabilizer to disperse uniformly;
(3) homogenizing;
(4) sterilizing;
(5) cooling;
wherein, in the step (1), the standardized raw milk is preheated to 55-60 ℃ (for example, 55 ℃).
The sugar in step (2) is white granulated sugar, and the stabilizer is selected from gellan gum, carrageenan, xanthan gum, guar gum and any combination thereof.
Two-stage homogenization is employed in step (3), at 30/50bar and 150/200bar, for example 40/180bar, respectively, and at a temperature of 60-70 ℃ (for example 65 ℃).
The sterilization mode adopted in the step (4) is indirect heating (plate heating or tube heating) or direct heating (steam immersion heating or steam injection heating), and the sterilization mode is maintained for 3-15s at the temperature of 121-.
The cooling adopted in the step (5) is to cool the feed liquid in the step (4) to below 25 ℃. Storing for later use.
In yet another embodiment, the fermented milk base is made by a method comprising the steps of:
(1) standardizing and sterilizing the raw milk;
(2) adding sugar and stabilizer to disperse uniformly;
(3) homogenizing;
(4) cooling, and adding a leaven for fermentation;
(5) refining the fermented milk;
(6) and (5) cooling.
Specifically, in the step (1), the standardized raw milk is preheated to 55-60 ℃ (for example, 55 ℃), sterilized at 85-95 ℃ for 15-300 s, and then cooled to 50-60 ℃ for later use.
The sugar in step (2) is white granulated sugar, and the stabilizer is selected from pectin, agar, hydroxypropyl distarch phosphate and any combination thereof.
Two-stage homogenization is used in step (3), with a total pressure of 180/220bar (e.g., 200bar), and the homogenization is carried out at a temperature of 60-70 deg.C (e.g., 65 deg.C).
In step (4), the homogenized material is cooled to 40-45 ℃ (e.g., 42 ℃). Wherein the leaven is selected from Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus or any combination thereof. In a specific embodiment, the fermentation end point is reached when the titrated acidity is 70T, and the fermented milk is obtained.
In step (5), the fermented milk is thinned, preferably by means of a back pressure valve.
In the step (6), the refined fermented milk base material is cooled to below 15 ℃ and stored for later use.
In another aspect, the present application also provides a method for preparing a liquid food product of the invention (e.g. flavoured fermented milk) comprising mixing a fermented milk base with a jam of the invention.
The invention has the following beneficial effects:
1. the edible particles with the gel outer layer have the real mouthfeel of the edible particles, and when the edible particles are used in liquid food, the taste and flavor of the edible particles can be prevented from being reduced due to water absorption expansion of the edible particles;
2. the edible particle with the gel outer layer formed by the invention can be heated at the temperature of 120-130 ℃, and the gel outer layer prevents the surface of the edible particle from being directly contacted with a heating medium, so that the water migration and the substance loss in the edible particle are avoided, the most original flavor and taste of the edible particle are protected, the freshness of the edible particle is kept, and the edible particle is not easy to break when being extruded by external force;
the edible particles with the gel outer layer are added into jam, the viscosity of the base material and the jam is adjusted, and then the base material and the base material of the prepared milk or milk-containing beverage are mixed to obtain the product, so that the edible particles can still have good flavor and taste after the shelf life of 42 days at 4-6 ℃, and meanwhile, the edible particles with the gel outer layer suspended in the product still keep complete and have good stability.
Example 1
1. Preparation of fruit pieces comprising an outer gel layer
Raw materials: pear, citric acid, water, hydroxypropyl distarch phosphate, gellan gum, white granulated sugar and calcium chloride.
The preparation process comprises the following steps:
(1) preparing pear blocks: the preferred pears were cut into 4mm by 4mm cube pear blocks.
(2) Wrapping powder: mixing the pear blocks with hydroxypropyl distarch phosphate, wherein the mass of the hydroxypropyl distarch phosphate is 0.15% of that of the pear blocks, stirring uniformly to ensure that each pear block can be adhered with the hydroxypropyl distarch phosphate.
(3) Wrapping with glue: taking gellan gum, calcium chloride and citric acid according to the mass ratio, adding the gellan gum, the calcium chloride and the citric acid into water with the temperature of 85 ℃ to obtain a colloidal solution (1% of gellan gum, 3.0% of calcium chloride, 1.0% of citric acid and the balance of water), dispersing the pear blocks wrapped with hydroxypropyl distarch phosphate by using a sieve, slowly pouring the pear blocks into the colloidal solution, stirring for 30s, fishing out the pear blocks by using a sieve, placing the pear blocks in cooling water, rapidly cooling the pear blocks to the temperature of below 50 ℃, and fishing out fruit grains.
2. Preparation method of jam containing fruit granules with gel outer layer
The formula is as follows: 20% of pear blocks containing gel outer layers, 20% of white granulated sugar, 0.5% of hydroxypropyl distarch phosphate, 0.2% of citric acid and the balance of water.
The preparation process comprises the following steps:
(1) mixing materials: mixing white granulated sugar, citric acid and hydroxypropyl distarch phosphate, adding into 45 deg.C water to obtain sugar solution, stirring while mixing, and adding fruit granules containing gel outer layer after mixing completely.
(2) And (3) sterilization: and (2) sterilizing the feed liquid obtained in the step (1), wherein the sterilization temperature is 125 ℃, and the retention time is 15s.
(3) And (3) cooling: and cooling the sterilized material liquid to below 30 ℃, and filling to obtain the jam containing the gel outer layer fruit particles.
3. Preparation of modified milk base material:
the formula is as follows: 95.75% of raw milk, 3% of white granulated sugar, 0.25% of gellan gum (high acyl) and 1% of pear concentrated juice.
The preparation process comprises the following steps:
(1) standardizing raw milk, and preheating to 55 ℃;
(2) mixing materials: adding white sugar, gellan gum and concentrated pear juice, and uniformly dispersing in milk;
(3) homogenizing: two-stage homogenization is adopted, wherein the homogenization pressure is 30/180bar, and the temperature is 65 ℃;
(4) and (3) sterilization: and (3) sterilizing the homogenized material liquid in a plate type at the sterilization temperature of 130 ℃ for 4s.
(5) Cooling: and cooling the sterilized feed liquid to below 25 ℃, and storing for later use.
4. Preparation of fruit granule modified milk containing gel outer layer
The formula is as follows: preparing a milk base material: 90% of jam containing fruit particles on the outer layer of the gel: 10 percent.
The preparation process comprises the following steps: and mixing the jam containing the gel outer layer fruit particles and the prepared milk base material on line through an on-line mixer, and filling.
Through detection, the prepared milk product can be stored for more than 42 days under the refrigeration condition of 4-10 ℃, the fruit grains on the outer layer containing the gel can be uniformly distributed and stably suspended in the product, the state and the taste of the fruit grains can be maintained when the fruit grains on the outer layer containing the gel are added in the storage period, and the taste of the fruit grains of the pear blocks containing the outer layer containing the gel is closer to the taste of the fruit of fresh pears.
Example 2
1. Preparation of cereal grains comprising a gel outer layer
Raw materials: oat grains, citric acid, water, hydroxypropyl distarch phosphate, gellan gum, white granulated sugar and potassium chloride;
the preparation process comprises the following steps:
(1) preparation of cereal grains: soaking the preferred oat particles in 50 deg.C water for 1.5 hr, boiling in 100 deg.C water for 40min, keeping the temperature for 60min, taking out the oat particles, and cooling.
(2) Wrapping powder: mixing oat particles with hydroxypropyl distarch phosphate, wherein the mass of the hydroxypropyl distarch phosphate is 0.2 percent of that of the oat particles, and uniformly stirring to ensure that each oat particle can be adhered with the hydroxypropyl distarch phosphate.
(3) Wrapping with glue: taking gellan gum, potassium chloride and citric acid according to the mass ratio, adding the gellan gum, the potassium chloride and the citric acid into water with the temperature of 85 ℃ to obtain a colloidal solution (1.5 percent of gellan gum, 5.0 percent of potassium chloride, 1.5 percent of citric acid and the balance of water), dispersing the oat particles wrapped with hydroxypropyl distarch phosphate by using a sieve, slowly pouring the oat particles into the colloidal solution, stirring for 1min, fishing out the oat particles by using a sieve, quickly cooling the oat particles in cooling water to the temperature below 50 ℃, and fishing out the oat particles.
2. Preparation method of jam containing oat granules with gel outer layer
The formula is as follows: 30% of oat particles containing gel outer layers, 30% of white granulated sugar, 1% of hydroxypropyl distarch phosphate, 0.5% of citric acid and the balance of water.
The preparation process comprises the following steps:
(1) mixing materials: mixing white granulated sugar, citric acid and hydroxypropyl distarch phosphate, adding into 45 deg.C water to obtain sugar solution, stirring while mixing, and adding oat granules containing gel outer layer.
(2) And (3) sterilization: and (2) sterilizing the feed liquid obtained in the step (1), wherein the sterilization temperature is 128 ℃, and the retention time is 10 min.
(3) And (3) cooling: and cooling the sterilized feed liquid to below 30 ℃, and filling to obtain the jam containing the gel outer layer oat grains.
3. Preparation of fermented milk base material:
preparing materials: 92.45 percent of raw milk, 7 percent of white granulated sugar, 0.03 percent of agar, 0.045 percent of pectin, 0.5 percent of hydroxypropyl distarch phosphate and 220U percent of leavening agent (containing streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis and lactobacillus acidophilus).
The preparation process comprises the following steps:
(1) the raw milk is standardized, preheated to 65 ℃, sterilized at 90 ℃ for 300s and then cooled to 55 ℃ of ingredient temperature.
(2) Preparing materials: adding white sugar, pectin, agar, and hydroxypropyl distarch phosphate, and uniformly dispersing in milk.
(3) Homogenizing: and (3) homogenizing the feed liquid in the step (2), wherein the homogenization temperature is 65 ℃, and the homogenization pressure is 200 bar.
(4) Fermentation: and (4) cooling the feed liquid obtained in the step (3) to 43 ℃, adding a leavening agent, uniformly mixing, and starting fermentation. When the titration acidity is 70 DEG T, the fermentation end point is reached, and the fermented milk is obtained;
(5) thinning: thinning the fermented milk through a back pressure valve until the viscosity of the product is 1400cP to obtain a fermented milk base material;
(6) and cooling the refined fermented milk base material to below 15 ℃ for storage for later use.
4. Preparation of flavored fermented milk
The formula is as follows: fermented milk base material: 90% of jam containing oat grains with gel outer layer: 10 percent.
The preparation process comprises the following steps: and mixing the jam containing the gel outer oat particles and the fermented milk base material on line through an on-line mixer, and filling.
Through detection, the flavored fermented milk product prepared by the embodiment can be stored for more than 28 days under the refrigeration condition of 4-10 ℃, and the oat particles containing the gel outer layer can be uniformly distributed and stably suspended in the product. During the storage period, the oat particles can maintain the shape and taste when added, and the product state is kept stable.
Example 3
1. Preparation of hazelnut granules comprising gel outer layer
Raw materials: hazelnut, citric acid, water, hydroxypropyl distarch phosphate, gellan gum, white granulated sugar and sodium chloride;
the preparation process comprises the following steps:
(1) preparation of hazel sub-blocks: the preferred hazelnuts were cut into 3mm by 3mm cubes. Making into semen Coryli Heterophyllae sub-block.
(2) Wrapping powder: mixing the hazelnut blocks with hydroxypropyl distarch phosphate, wherein the mass of the hydroxypropyl distarch phosphate is 0.15% of that of the hazelnut blocks, and uniformly stirring to ensure that each hazelnut block can be adhered with the hydroxypropyl distarch phosphate.
(3) Wrapping with glue: taking gellan gum, sodium chloride and citric acid according to the mass ratio, adding into water of 85 ℃ to obtain a colloidal solution (gellan gum 2%, sodium chloride 6.0%, citric acid 1.5%, and the balance water), dispersing the hazelnut blocks wrapped with hydroxypropyl distarch phosphate by using a sieve, slowly pouring into the colloidal solution, stirring for 2min, fishing out the hazelnut blocks by using a screen, quickly cooling to below 50 ℃, and fishing out the hazelnut blocks.
2. Preparation method of fruit jam containing gel outer layer fruit particles
The formula is as follows: 40% of hazelnut blocks containing the gel outer layer, 40% of white granulated sugar, 5% of hydroxypropyl distarch phosphate, 1% of citric acid and the balance of water.
The preparation process comprises the following steps:
(1) mixing materials: white granulated sugar, citric acid and hydroxypropyl distarch phosphate are added into water of 45 ℃ and mixed under stirring to prepare sugar liquid, and then fruit granules containing gel outer layers are added.
(2) And (3) sterilization: and (2) sterilizing the feed liquid obtained in the step (1), wherein the sterilization is carried out at the temperature of 121 ℃, and the retention time is 30 s.
(3) And (3) cooling: and cooling the sterilized material liquid to below 30 ℃, and filling to obtain the jam containing the gel outer layer nut grains.
3. Preparation of a formulated milk-containing beverage base material:
the formula is as follows: 60% of raw milk, 3.5% of white granulated sugar, 0.35% of low acyl gellan gum and 0.2% of hazelnut pulp.
The preparation process comprises the following steps:
(1) standardizing raw milk, and preheating to 55 ℃;
(2) mixing materials: adding white granulated sugar, gellan gum and hazelnut pulp, and uniformly dispersing in standardized raw milk;
(3) homogenizing: two-stage homogenization is adopted, wherein the homogenization pressure is 30/180bar, and the temperature is 65 ℃;
(4) and (3) sterilization: and (3) sterilizing the homogenized material liquid in a plate type at 121 ℃ for 15s.
(5) Cooling: and cooling the sterilized feed liquid to below 25 ℃, and storing for later use.
4. Preparation of gel-containing external-layer hazelnut fruit granule modified milk
The formula is as follows: the prepared fruit jam contains 80% of milk beverage base material and 20% of hazelnut fruit particles with gel outer layers.
The preparation process comprises the following steps: and mixing the jam containing the gel outer layer fruit particles and the prepared milk base material on line through an on-line mixer, and filling.
Through detection, the prepared milk product can be stored for more than 42 days under the refrigeration condition of 4-10 ℃, hazelnut particles on the outer layer containing the gel can be uniformly distributed and stably suspended in the product, and the hazelnut particles on the outer layer containing the gel can maintain the state and the taste of the added hazelnut particles in the storage period. And the hazelnut block with the gel outer layer has a fruit grain taste close to that of hazelnut.
Comparative example 1
Cutting fresh pears into pear blocks, mixing the pear blocks by 20 percent, white granulated sugar by 20 percent, hydroxypropyl distarch phosphate by 0.5 percent, citric acid by 0.2 percent and the balance of water, boiling for 30min, cooling, and performing online blending and filling with the prepared blended milk base material according to the ratio of 9:1 to obtain the sample of the comparative example 1.
Comparative example 2
Soaking the screened high-quality oat grains in 50 ℃ water for 1.5 hours, boiling in 100 ℃ water for 40min, preserving heat for 60min, adding the mixture of white granulated sugar, modified hydroxypropyl distarch phosphate and citric acid, sterilizing and cooling to prepare the oat jam. The blending steps of the oat jam and the fermented milk are the same as those in the example 2.
Comparative example 3
Cutting hazelnuts into hazelnut blocks, wherein the hazelnut blocks comprise 40% of hazelnut blocks, 40% of white granulated sugar, 5% of hydroxypropyl distarch phosphate, 1% of citric acid and the balance of water. The hazelnut jam is prepared by sterilizing after the ingredients, and the steps of blending the hazelnut jam and the formulated milk-containing beverage are the same as in example 3.
Taste and flavor tasting experiments
The samples of examples 1 to 3 were subjected to an in-mouth taste test. The number of tasters was 120 in total (60 in each of 18-35 year-old males and females), and the samples of examples 1 to 3 and comparative examples 1 to 3 were tasted, respectively, with the evaluation criteria shown in Table 1 and the tasting results shown in Table 2.
TABLE 1 sensory and flavor scoring criteria
Scoring item Scoring criteria Score of
Tissue state Fresh, fine and smooth without whey precipitation 10
Color Uniform color and luster 10
Distribution of fruit particles Is uniformly distributed in the fermented milk 10
Taste of fruit granules The fruit has real taste and is chewedFeeling of 10
Integrity of fruit grain Degree of particle integrity 10
TABLE 2 sensory and flavor scoring results
Figure BDA0002807502050000141
Figure BDA0002807502050000151
As can be seen from the evaluation results of tables 1 and 2, the products according to examples 1 to 3 of the present invention were recognized and liked by tasters in terms of texture, chewing feeling, experience feeling, integrity, etc., and were significantly superior to the corresponding products of comparative examples 1 to 3.
Breakage rate test of outer layer fruit containing gel
The samples of examples 1 to 3 were allowed to stand under refrigeration (4-10 ℃) for 28 days, and the breakage rate of the outer layer of the gel of the fruit grain was observed.
The observation method comprises the following steps: filling the product in 200g packages, keeping the same number of the particles containing the gel outer layer in each cup of the product, standing for 28 days, sieving the product, and calculating the number of the residual complete particles so as to calculate the breakage rate. The specific results are shown in Table 3.
TABLE 3 cheese particle breakage Rate statistics under refrigeration conditions
Storage time Example 1 Comparative example 1 Example 2 Comparative example 2 Example 3 Comparative example 3
Day 0 0％ 10％ 0％ 8％ 0％ 12％
7 days 0％ 20％ 0％ 16％ 0％ 16％
14 days 0％ 28％ 0％ 25％ 0％ 31％
21 days 1％ 36％ 0％ 31％ 1％ 39％
28 days 1％ 41％ 1％ 37％ 2％ 46％
From the results of the breakage rate experiments, it can be seen that the edible granules comprising the gel outer layer according to examples 1 to 3 of the present invention have a low breakage rate over the shelf life of the product, and can maintain their integrity.
The foregoing is only a preferred embodiment of the present invention. It will be understood that various modifications, combinations, alterations, and substitutions in detail and features of the invention may be made by those skilled in the art without departing from the spirit and substance of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.

Claims (16)

1. A method of improving the stability of edible particles comprising the steps of:
providing edible particles;
mixing a powdery substance with edible particles so as to coat the surfaces of the edible particles with powder;
preparing a colloidal solution; and
and immersing the powder-coated edible particles into the colloidal solution to form a gel outer layer.
2. The method of claim 1, the breading step comprising adhering a powdered substance to the surface of the edible particle.
3. The method of claim 2, wherein the powdered material comprises one or more of undenatured starch, destructured starch, edible powders made from calcium, potassium or sodium salts.
4. The method of claim 1, wherein preparing the colloidal solution comprises dissolving the colloidal substance, the physical modifier, in water at 65-100 ℃.
5. The method of claim 4, wherein the colloidal material is selected from one or more of gellan gum, carrageenan, xanthan gum, locust bean gum, and the physical modifier comprises one or more of a calcium salt, a potassium salt, a sodium salt, and a first acidity regulator.
6. The method of claim 5, wherein the first acidity regulator is selected from one or more of citric acid, lactic acid, and acetic acid, the calcium salt is selected from one or more of calcium carbonate, calcium chloride, calcium phosphate, and calcium lactate, the potassium salt is selected from one or more of potassium carbonate, potassium chloride, and the sodium salt is selected from one or more of sodium carbonate, sodium chloride.
7. The method of claim 4, the colloidal solution comprising 0.05-2.0 wt% colloidal species, 1.0-12.0 wt% physical modifier, and at least 86 wt% water, based on the total mass of the colloidal solution.
8. The method of any one of claims 4 to 7, the physical modifier comprising 0-83.33 wt% of a calcium, potassium or sodium salt, 0.083-100 wt% of a first acidity regulator, based on the total mass of the physical modifier.
9. The method of claim 1, wherein the edible particles are selected from one or more of fruit particles, cereal particles, and nut particles.
10. The method according to claim 1, further comprising removing the edible particles with the gel outer layer from the colloidal solution and cooling to below 50 ℃, preferably to below 25 ℃.
11. The method of claim 1, wherein the gel outer layer has a thickness of 0.2-4 mm.
12. The method according to claim 1, wherein the powdered substance is used in an amount of 0.05-2% by mass of the edible particle.
13. A jam or fruit jam comprising edible particles having an outer layer of gel prepared according to the method of any one of claims 1 to 12.
14. A liquid food product comprising the jam or fruit jam according to claim 13.
15. The liquid food product according to claim 14, wherein the jam or fruity jam is present in the liquid food product in a mass percentage of 5-20%.
16. The liquid food product according to claim 14 or 15, which is a liquid dairy product, preferably a recombined milk, a milk-containing beverage or a fermented milk.
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