CN115669733A

CN115669733A - Instant flower-jelly milk jelly rich in protein and preparation method thereof

Info

Publication number: CN115669733A
Application number: CN202110838689.5A
Authority: CN
Inventors: 刘阳; 钱文涛; 李洪亮; 王孟辉
Original assignee: Inner Mongolia Mengniu Dairy Group Co Ltd
Current assignee: Inner Mongolia Mengniu Dairy Group Co Ltd
Priority date: 2021-07-23
Filing date: 2021-07-23
Publication date: 2023-02-03
Anticipated expiration: 2041-07-23
Also published as: CN115669733B

Abstract

The invention relates to the field of food, in particular to instant flower jelly rich in protein and a preparation method thereof. The method optimizes the preparation method of the instant guar gum, so that the foaming rate of the guar gum in the product is stable, the phenomenon of biological water is avoided, the milk is not browned, the protein content (more than or equal to 6.0g/100 mL) of the product is kept to the maximum extent, and the product has excellent mouthfeel and flavor. In addition, the quality has high stability within 8 months of shelf life at normal temperature.

Description

Instant flower-jelly milk jelly rich in protein and preparation method thereof

Technical Field

The invention relates to the field of food, in particular to instant flower jelly rich in protein and a preparation method thereof.

Background

The fish glue is a food prepared from air bladder, by cleaning, shaping, and drying, and has certain food functions such as promoting brain development and enhancing immunity. However, the natural plant glue is a natural food material, the traditional eating mode is mainly stewing and cooking, the natural plant glue needs to be bought and made at present, the soaking and foaming time is long, the time consumption is high, and the nutrient loss is easily caused by improper soaking and foaming. Instant soluble plant gum can products are also prepared from plant gum on the market, but the plant gum contained in the instant soluble plant gum can not control the stability of the foaming in the shelf life, particularly the stability of the foaming condition of the plant gum in milk, because the plant gum and the foaming solution are different.

In the prior art, CN105541998a proposes a glycosylation method for improving emulsification stability of collagen, which uses Transglutaminase (TG) to modify chitosan oligosaccharide of collagen, so as to improve functional properties (including water absorption, gel property, thermal stability, etc.) of collagen, so that the collagen has certain physiological activities (including enhancing immunity, lowering blood pressure, lowering blood sugar, lowering cholesterol, etc.), and solve the problem generated when the protein is glycosylated modified by maillard reaction. CN 110637885A discloses a jelly and its preparation method, which comprises combining lyophilized jelly powder with milk, and adding Nostoc sphaeroids Kutz to obtain product with eyesight protecting function. However, the original state of the lac is not kept, and when the lac is subjected to enzymolysis to form peptides or is prepared into freeze-dried powder, the chewing sense of the lac is lost, so that the product loses a certain loss in taste.

CN109820191a mentioned an instant brewing flower gum and its preparation method, flower gum is soaked in 8% calcium lactate solution, and then stewed in 1% compound colloid (xanthan gum, agar, sodium alginate) water solution to obtain cooked flower gum. The calcium lactate is adopted to foam the flower gum, so that the protein on the surface of the flower gum is subjected to calcification reaction to obtain the tough foam flower gum, thereby solving the problem that the shape of the flower gum is not easy to maintain in the stewing process. But it is not a milk system and does not relate to the technical problems related to stable foaming of the gum in milk.

Disclosure of Invention

In order to solve the problem of stable foaming rate of the flower jelly in milk and control the stable foaming rate (solid content) and good sense (particularly chewing sense) of the flower jelly in the shelf life of a product, the invention provides a great deal of research on key influencing factors and optimization modes of the flower jelly, and provides an instant flower jelly rich in protein and a preparation method thereof.

Specifically, the invention firstly provides a preparation method of instant flower jelly, which comprises the following steps:

1) Soaking dried flower gum in a foaming agent containing sodium alginate and one of calcium lactate, calcium chloride and magnesium lactate to 5-10 times;

2) Mixing the foamed latex with milk.

The invention discovers that the stable state of the dried flower gum in the milk can be greatly improved by soaking the dried flower gum in the foaming agent to 5-10 times, and the dried flower gum has better mouthfeel. Meanwhile, the method is favorable for controlling the browning degree of the product in the sterilization process.

Preferably, when the foaming agent contains 1.0 +/-0.3 wt% of sodium alginate and one selected from calcium lactate, calcium chloride and magnesium lactate, and the contents of the calcium lactate, the calcium chloride and the magnesium lactate in the foaming agent are respectively 1.0 +/-0.3 wt%, 0.5 +/-0.2 wt% and 1.0 +/-0.3 wt%, the foaming effect of the flower gum and the stability of the flower gum in milk are better.

Further preferably, the foaming agent contains 1.0 plus or minus 0.3wt% of sodium alginate and 1.0 plus or minus 0.3wt% of calcium lactate.

Preferably, the dried flower gel is foamed in the foaming agent to 6 to 10 times, more preferably 8 to 10 times.

The sterilization process of the existing instant canned products is mature, and the sterility of the instant canned products is ensured by the sterilization mode of secondary sterilization; however, the milk is not heat-resistant, and Maillard reaction can be induced under the condition of secondary sterilization process, so that browning of the product and even denaturation of milk protein are caused, and poor mouthfeel is generated. In order to further solve the browning problem of the milk in the preparation process of the instant flower gum product, and ensure that the instant flower gum product has small color difference with the milk and excellent flavor and taste on the premise of achieving commercial sterility, the invention further researches and obtains the following preferred scheme.

Preferably, the preparation method of the instant flower jelly further comprises the following steps:

3) Sealing the mixed material obtained in the step 2), and then carrying out high-pressure steam sterilization, wherein the sterilization temperature is set to be 118-121 ℃, and the constant temperature time is set to be 8-15 min.

The invention discovers that the sterilization mode has a more key influence on the browning problem of the instant gum product, and when the sterilization is carried out by the mode, the browning problem of the product can be greatly improved on the premise of ensuring commercial sterility, and the chewiness of the gum can be ensured.

Further preferably, when the high-pressure steam sterilization is carried out, the temperature rise time is set to be 15-26 min, the sterilization temperature is set to be 118-121 ℃, the temperature reduction time is set to be 12-14 min, and the back pressure cooling is carried out until the central temperature of the product is 33 +/-2 ℃.

In specific implementation, the mixed material obtained in the step 2) can be directly subpackaged and sealed, and then high-pressure steam sterilization is carried out. The sealing method of the product can be realized by adopting the conventional method in the field, such as can sealing by the can process of negative pressure (-5 MPa) and heat sealing (the central temperature is more than 65 ℃).

Preferably, in the step 2), milk is mixed with sugar, and then the mixture is mixed with foamed gum to obtain a mixed material;

the milk protein content of the cow milk is 3.0-4.0 g/100g, the sugar degree of the mixed material is 2-5%, and the sugar is selected from one or more of monocrystal rock sugar, momordica grosvenori concentrated juice, erythritol, white granulated sugar, sucralose, aspartame, stevioside, maltitol, isomaltulose and xylitol.

The addition of sugar to an instant gum product can improve its flavor and mouthfeel, but can exacerbate the maillard reaction. In contrast, the scheme is optimized and found, so that the browning phenomenon can be better avoided while the flavor and the mouthfeel of the product are considered.

Further preferably, when the sugar is one or more selected from the group consisting of single crystal sugar, erythritol, white granulated sugar, aspartame and maltitol, the mouthfeel and color difference of the product are better considered.

More preferably, the sugar is a monocrystalline rock sugar.

Preferably, in the mixed material obtained in the step 2), the addition amount of the flower gum is 3.0-6.0 g of dry flower gum per 100g of mixed material.

By controlling the addition amount of the ficus carica gum, the stability and the sensory experience (including flavor, taste, color difference and the like) of the ficus carica gum in the shelf life can be considered while the protein content of the product is ensured to be more than or equal to 6.0g/100 mL.

In the actual preparation, the addition amount of the foamed gum can be calculated by the person skilled in the art according to the foaming times. For example, when the addition amount of the dried flower gum is controlled to be 3.0g per bowl (100 g of mixed material) and 100 bowls are produced in batch, 300g of the dried flower gum is needed, and the weight of the flower gum after 6 times of foaming is about 1800g, 18g of the dried flower gum is added per bowl in an even mode.

The dried flower gum in the present invention may be whole flower gum or broken flower gum, however, it was found in a number of attempts that when the dried flower gum is broken flower gum, the product is superior in all aspects of performance.

The milk of the present invention may be pure milk or reconstituted milk, which may be formulated from whole milk powder or skim milk powder, however, it has been found in a number of attempts that the product is superior in various aspects when the milk is reconstituted milk formulated from skim milk powder.

When reconstituted milk is prepared in a specific embodiment, the content of milk protein in the reconstituted milk can be ensured to be 3.0-4.0 g/100g by controlling the preparation ratio of the whole milk powder or the skim milk powder to water. For example, the skim milk powder/whole milk powder and water are mixed according to the weight ratio of 93-125.

The above schemes can be combined in accordance with common general knowledge in the art to obtain preferred embodiments of the present invention.

As a preferred embodiment of the present invention, the preparation method of the instant jelly comprises the following steps:

1) Crushing dried flower gum in foaming agent containing 1.0 + -0.3 wt% of sodium alginate and one selected from calcium lactate and calcium chloride, and foaming to 6-10 times; the contents of the calcium lactate and the calcium chloride in the foaming agent are respectively 1.0 +/-0.3 wt% and 0.5 +/-0.2 wt%;

2) Firstly, mixing cow milk with sugar, and then mixing with foamed gum to obtain a mixed material;

the cow milk is reconstituted milk prepared from skimmed milk powder, and the milk protein content is 3.0-4.0 g/100g;

the sugar is monocrystalline rock sugar;

the sugar degree of the mixed material is 2-5%, wherein the addition amount of the gum arabic is 3.0-6.0 g of dry gum arabic per 100g of the mixed material;

3) Sealing the mixed material obtained in the step 2), sterilizing by high-pressure steam, setting the temperature rise time to be 14-16min, the sterilization temperature to be 118-121 ℃, the temperature reduction time to be 12-14 min, and carrying out back pressure cooling until the central temperature of the product is 33 +/-2 ℃.

The invention further provides instant flower jelly prepared by the method.

Based on the scheme, the invention has the following beneficial effects:

in the instant jelly, the foaming rate of the jelly is stable, the phenomenon of generating biochemical water is avoided, the milk is not browned, and meanwhile, the product maximally keeps the protein content (more than or equal to 6.0g/100 mL) and has excellent taste and flavor. In addition, the quality has high stability within 8 months of shelf life at normal temperature.

Meanwhile, the existing form of the instant jelly is reversible to temperature, namely, the collagen in the jelly is solidified at 4 ℃, and the product is in a jelly shape; the product is in a gel state at the normal temperature of 25 ℃, and is between a frozen state and a liquid state; the product is heated to about 40-50 ℃ by water bath, the product can be melted and changed into liquid, other components can be added conveniently, evenly and automatically, and the liquid product can be gradually restored to be in a jelly shape after the temperature is reduced.

Drawings

FIG. 1 shows the results of the solid content tracking test performed in each example after 8 months of storage at room temperature; the results of each example are the test results of the current day, 30 th day, 60 th day, 90 th day, 120 th day, 150 th day, 180 th day, 210 th day and 240 th day from left to right.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.

Example 1

The embodiment provides a jelly-fish maw (1000 g) of jelly-fish, which mainly comprises 3.5g of whole jelly-fish (17.5 g of 5 times of the weight after foaming), 30.0g of single crystal rock candy (3.0 percent of sugar degree), 93.0g of skim milk powder and 859.5g of purified water.

The embodiment further provides a preparation method of the above flower jelly, which comprises the following steps:

1) Preparation of the foaming agent: preparing 497.5g of 1.0wt% sodium alginate solution, and adding 2.5g of calcium chloride to obtain 1.0wt% sodium alginate +0.5wt% calcium chloride compound foaming agent;

2) Foaming of the flower glue: soaking the whole flower gum in a prepared foaming agent for a foaming process, wherein the foaming rate is 10 times;

3) Spin-drying and subpackaging: dehydrating by using a drying machine, ensuring that the foaming rate of the gum is 10 times, and uniformly distributing each bowl of finished product packaging bowl and adding the foamed gum;

4) Milk protein standardization: putting 93.0g of skim milk powder into 859.5g of purified water, shearing and stirring at 45-50 ℃ for 10min, standing and hydrating for 30min to obtain reconstituted milk with standardized milk protein (the milk protein is more than or equal to 3.0g/100 g);

5) Mixing and filling: fully mixing the reconstituted milk and 32g of monocrystal rock sugar, uniformly stirring, and filling into a finished product packaging bowl of foamed and foamed gum for later use;

6) Aseptic can sealing: sealing the can by a can process of negative pressure (-5 MPa) and heat sealing (the central temperature is more than 65 ℃);

7) High-temperature sterilization and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, wherein the sterilization temperature is 118 ℃, the temperature rise time is 26min, the constant temperature time is 12min, and the temperature reduction time is 12min. And (4) carrying out counter-pressure cooling, and controlling the central temperature of the tank to be 33 +/-2 ℃ after cooling to obtain the instant flower jelly product.

Example 2

The embodiment provides a jelly-fish milk jelly (1000 g) which mainly comprises 4.0g of whole jelly (24.0 g of 6 times of the weight after foaming), 30g of single crystal rock sugar and 0.01g of aspartame (the total sugar degree is 3.1%), 134.0g of whole milk powder and 811.99g of purified water.

1) Preparation of the foaming agent: preparing 495.0g of solution of 1.0wt% sodium alginate, and adding 5.0g of magnesium chloride to obtain a compound foaming agent of 1.0wt% sodium alginate and 1.0wt% magnesium chloride;

2) Foaming of the flower glue: soaking the whole flower gum in a prepared foaming agent for a foaming process, wherein the foaming rate is 6 times;

3) Spin-drying and subpackaging: dehydrating by using a drying machine, ensuring that the foaming rate of the viscose is 6 times, and uniformly distributing each bowl of finished product packaging bowl and adding the foamed viscose;

4) Milk protein standardization: putting 134.0g of skim milk powder into 811.99g of purified water, shearing and stirring at 45-50 ℃ for 10min, standing and hydrating for 30min to obtain reconstituted milk with standardized milk protein (the milk protein is more than or equal to 3.2g/100 g);

5) Mixing and filling: fully mixing the reconstituted milk, the monocrystal rock sugar and the aspartame, uniformly stirring, and filling into a finished product packaging bowl of the foamed and foamed gum for later use;

7) High-temperature sterilization and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, wherein the sterilization temperature is 118 ℃, the temperature rise time is 20min, the constant temperature time is 8min, and the temperature reduction time is 14min. And (4) carrying out counter-pressure cooling, and controlling the central temperature of the tank to be 33 +/-2 ℃ after cooling to obtain the instant flower jelly product.

Example 3

The embodiment provides a jelly with flower jelly (1000 g), which mainly comprises 4.5g of crushed flower jelly (45.0 g of 10 times of the weight after foaming), 42g of monocrystalline crystal sugar and 4g of maltitol (the total sugar degree is 4.5%), and 5363 g of pure milk 909.0 (the protein content is more than or equal to 3.6g/100 g).

1) Preparation of the foaming agent: preparing 495.0g of solution of 1.0wt% of sodium alginate, and adding 5.0g of calcium lactate to obtain a 1.0wt% sodium alginate and 1.0wt% calcium lactate compound foaming agent;

2) Foaming of the flower glue: soaking the crushed pollen pini into the prepared foaming agent for a foaming process, wherein the foaming rate is 10 times;

4) Milk protein standardization: 909.0g of commercially available pure milk with a claimed protein content of 3.6g/100 g;

5) Mixing and filling: fully mixing the pure milk, the single crystal rock sugar and the maltitol, uniformly stirring, and filling into a finished product packaging bowl of the foamed and foamed natural gum for later use;

7) High-temperature sterilization and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, wherein the sterilization temperature is 121 ℃, the temperature rise time is 15min, the constant temperature time is 10min, and the temperature reduction time is 12min. And (4) carrying out counter-pressure cooling, and controlling the central temperature of the tank to be 33 +/-2 ℃ after cooling to obtain the instant flower jelly product.

Example 4

The embodiment provides a flower jelly (1000 g) which is prepared from the main raw materials of 5.5g of flower jelly pieces (49.5 g of 9 times of the weight after foaming), 30g of single crystal rock sugar and 8g of erythritol (4.0 percent of sugar), 118.0g of skim milk powder and 794.5g of purified water.

2) Foaming of the flower glue: soaking the crushed pollen pini into the prepared foaming agent for a foaming process, wherein the foaming rate is 9 times;

3) Spin-drying and subpackaging: dehydrating by using a drying machine, ensuring that the foaming rate of the viscose is 9 times, and uniformly distributing each bowl of finished product packaging bowl and adding the foamed viscose;

4) Milk protein standardization: placing 118.0g of skim milk powder into 794.5g of purified water, shearing and stirring for 10min at 45-50 ℃, standing and hydrating for 30min to obtain the milk protein standardized reconstituted milk (the milk protein is more than or equal to 3.8g/100 g);

5) Mixing and filling: fully mixing the reconstituted milk, the monocrystalline rock sugar and the erythritol, uniformly stirring, and filling into a finished product packaging bowl of the foamed and foamed gum for later use;

6) Aseptic can sealing: sealing the can by a can process of negative pressure (-5 MPa) and heat sealing (the central temperature is above 65 ℃);

7) High-temperature sterilization and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, wherein the sterilization temperature is 118 ℃, the temperature rise time is 18min, the constant temperature time is 15min, and the temperature reduction time is 12min. And (4) carrying out counter-pressure cooling, and controlling the central temperature of the tank to be 33 +/-2 ℃ after cooling to obtain the instant flower jelly product.

Example 5

The embodiment provides a kind of jelly-fish jelly (1000 g), which comprises the main raw materials of 5.0g of whole jelly (40.0 g of 8 times of the weight after foaming), 32g of white granulated sugar (3.2% sugar content), 103.0g of skim milk powder, and 825.0g of purified water.

2) Foaming of the flower gel: soaking the whole flower gum in a prepared foaming agent for a foaming process, wherein the foaming rate is 8 times;

3) Spin-drying and subpackaging: dehydrating by using a drying machine, ensuring that the foaming rate of the viscose is 8 times, and uniformly distributing each bowl of finished product packaging bowl and adding the foamed viscose;

4) Milk protein standardization: placing 103.0g of skim milk powder into 825.0g of purified water, shearing and stirring for 10min at 45-50 ℃, standing and hydrating for 30min to obtain the reconstituted milk with standardized milk protein (the milk protein is more than or equal to 3.3g/100 g);

5) Mixing and filling: fully mixing the reconstituted milk and the white granulated sugar, uniformly stirring, and filling into a finished product packaging bowl filled with foamed and foamed gum for later use;

7) High-temperature sterilization and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, wherein the sterilization temperature is 121 ℃, the temperature rise time is 23min, the constant temperature time is 15min, and the temperature reduction time is 12min. And (4) back pressure cooling, wherein the center temperature of the cooled tank is controlled at 33 +/-2 ℃, and the instant jelly product is prepared.

Example 6

The embodiment provides a flower jelly (1000 g) which mainly comprises 3.0g of flower jelly pieces (30.0 g of 10-time foamed weight), 32.0g of single crystal rock sugar (3.2 percent of sugar degree), 93.0g of skim milk powder and 845.0g of purified water.

1) Preparation of the foaming agent: preparing 495.0g of 1.0wt% sodium alginate solution, and adding 5g of calcium lactate to obtain a compound foaming agent containing 1.0wt% sodium alginate and 1.0wt% calcium lactate;

2) Foaming of the flower glue: soaking the broken flower gum in a prepared foaming agent for a foaming process, wherein the foaming rate is 10 times;

3) Spin-drying and subpackaging: dehydrating by using a drying machine, ensuring that the soaking rate of broken flower gel is 10 times, and uniformly dividing each bowl of finished product packaging bowl, adding the soaked flower gel into broken flower gel;

4) Milk protein standardization: putting 93.0g of skim milk powder into 845.0g of purified water, shearing and stirring at 45-50 ℃ for 10min, standing and hydrating for 30min to obtain reconstituted milk with standardized milk protein (the milk protein is more than or equal to 3.0g/100 g);

5) Mixing and filling: fully mixing the reconstituted milk and 32g of single crystal rock sugar, uniformly stirring, and filling into a finished product packaging bowl of the soaked and foamed swallow strips for later use;

7) High-temperature sterilization and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, wherein the sterilization temperature is 121 ℃, the temperature rise time is 15min, the constant temperature time is 8min, and the temperature reduction time is 12min. And (4) carrying out counter-pressure cooling, and controlling the central temperature of the tank to be 33 +/-2 ℃ after cooling to obtain the instant flower jelly product.

Example 7

The embodiment provides a flower jelly (1000 g) which mainly comprises 6.0g of flower jelly pieces (42.0 g of 7-time foamed weight), 30g of single crystal rock sugar and 0.03g of sucralose (3.5 percent of sugar degree), 125.0g of skim milk powder and 802.97g of purified water.

1) Preparation of the foaming agent: preparing 497.5g of 1.0wt% sodium alginate solution, and adding 2.5g calcium lactate to obtain 1.0wt% sodium alginate +0.5wt% calcium chloride compound hair foaming agent;

2) Foaming of the flower glue: soaking the crushed pollen pini into the prepared foaming agent for a foaming process, wherein the foaming rate is 7 times;

3) Spin-drying and subpackaging: dehydrating by using a drying machine, ensuring that the soaking rate of broken flower gel is 7 times, and uniformly dividing each bowl of finished product packaging bowl, adding the soaked flower gel into broken flower gel;

4) Milk protein standardization: placing 125.0g of skim milk powder in 802.97g of purified water, shearing and stirring at 45-50 ℃ for 10min, standing and hydrating for 30min to obtain reconstituted milk with standardized milk protein (the milk protein is more than or equal to 4.0g/100 g);

5) Mixing and filling: fully mixing the reconstituted milk, the monocrystalline rock sugar and the sucralose, uniformly stirring, and filling into a finished product packaging bowl filled with foamed and foamed gum for later use;

7) High-temperature sterilization and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, wherein the sterilization temperature is 121 ℃, the temperature rise time is 18min, the constant temperature time is 15min, and the temperature reduction time is 12min. And (4) carrying out counter-pressure cooling, and controlling the central temperature of the tank to be 33 +/-2 ℃ after cooling to obtain the instant flower jelly product.

Example 8

The embodiment provides a flower jelly (1000 g) which mainly comprises 6.0g of flower jelly pieces (42.0 g of 7-time foamed weight), 5.5g of single crystal rock sugar (5.5 percent of sugar degree), 130.5g of skim milk powder and 822.0g of purified water.

2) Foaming of the flower glue: soaking the broken sericin in a prepared foaming agent for a foaming process, wherein the foaming rate is 7 times;

3) Spin-drying and subpackaging: dehydrating by using a drying machine, ensuring that the soaking rate of broken sericin is 7 times, and uniformly distributing each bowl of finished product packaging bowls for adding the soaked sericin;

4) Milk protein standardization: placing 130.5g of skim milk powder in 822.0g of purified water, shearing and stirring at 45-50 ℃ for 10min, standing and hydrating for 30min to obtain reconstituted milk with standardized milk protein (the milk protein is more than or equal to 4.2g/100 g);

5) Mixing and filling: fully mixing the reconstituted milk and the monocrystal rock sugar, uniformly stirring, and filling into a finished product packaging bowl filled with foamed and foamed gum for later use;

7) High-temperature sterilization and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, wherein the sterilization temperature is 125 ℃, the temperature rise time is 26min, the constant temperature time is 8min, and the temperature reduction time is 12min. And (4) carrying out counter-pressure cooling, and controlling the central temperature of the tank to be 33 +/-2 ℃ after cooling to obtain the instant flower jelly product.

Comparative example 1

The comparative example provides a flower jelly (1000 g) which is prepared from 3.0g of flower jelly pieces (30 g of 10-time foamed weight), 32g of single crystal rock sugar (3.2 percent of sugar degree), 93.0g of skim milk powder and 845.0g of purified water.

The present comparative example further provides a method of preparing the above-described floral-latex jelly, comprising the steps of:

1) Preparation of the foaming agent: preparing a solution 499.0g of 8.0wt% sodium alginate, and adding 1.0g of a compound stabilizer (0.4 g of xanthan gum, 0.3g of agar and 0.3g of sodium alginate) to obtain a compound foaming agent of 1.0wt% sodium alginate and 1.0wt% compound stabilizer;

2) Foaming of the flower gel: soaking the broken flower gum in a prepared foaming agent for a foaming process, wherein the foaming rate is 10 times;

4) Milk protein standardization: putting 93.0g of skim milk powder into 845.0g of purified water, shearing and stirring for 10min at 45-50 ℃, standing and hydrating for 30min to obtain the reconstituted milk with standardized milk protein (the milk protein is more than or equal to 3.0g/100 g);

7) High-temperature sterilization and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, wherein the sterilization temperature is 121 ℃, and the constant temperature time is 8min. And (4) carrying out counter-pressure cooling, and controlling the central temperature of the tank to be 33 +/-2 ℃ after cooling to obtain the instant flower jelly product.

Comparative example 2

The comparative example provides a flower jelly milk jelly (1000 g), which is prepared from the main raw materials of 2.5g of flower jelly pieces (20 g of 8 times of the weight of the flower jelly pieces after foaming), 32g of single crystal rock sugar (3.2 percent of sugar), 131.0g of skim milk powder and 817.0g of purified water.

The present comparative example further provides a method for preparing the above-described jelly, comprising the steps of:

1) Preparation of the foaming agent: preparing 500.0g of 1.5wt% agar solution;

2) Foaming of the flower gel: soaking the broken sericin in a prepared foaming agent for a foaming process, wherein the foaming rate is 8 times;

4) Milk protein standardization: placing 131.0g of skimmed milk powder in 817.0g of purified water, shearing and stirring at 45-50 ℃ for 10min, standing and hydrating for 30min to obtain reconstituted milk with standardized milk protein (the milk protein is more than or equal to 4.2g/100 g);

7) High-temperature sterilization and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, wherein the sterilization temperature is 100 ℃, and the constant temperature time is 10min. And (4) back pressure cooling, wherein the center temperature of the cooled tank is controlled at 33 +/-2 ℃, and the instant jelly product is prepared.

Comparative example 3

The comparative example provides a jelly flower (1000 g) which is mainly prepared from 3.0g of broken jelly flower (weight 45.0g after 15 times of foaming), 32.0g of single crystal rock sugar (sugar degree 3.2%), 93.0g of skim milk powder and 830.0g of purified water.

2) Foaming of the flower glue: soaking the crushed pollen pini into the prepared foaming agent for a foaming process, wherein the foaming rate is 15 times;

3) Spin-drying and subpackaging: dehydrating by using a drying machine, ensuring that the soaking rate of broken sericin is 15 times, and uniformly distributing each bowl of finished product packaging bowls for adding the soaked sericin;

4) Milk protein standardization: placing 93.0g of skim milk powder in 830.0g of purified water, shearing and stirring at 45-50 ℃ for 10min, standing and hydrating for 30min to obtain reconstituted milk with standardized milk protein (the milk protein is more than or equal to 3.0g/100 g);

7) High-temperature sterilization and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, wherein the sterilization temperature is 121 ℃, the temperature rise time is 15min, the constant temperature time is 8min, and the temperature reduction time is 12min. And (4) back pressure cooling, wherein the center temperature of the cooled tank is controlled at 33 +/-2 ℃, and the instant jelly product is prepared.

Test examples

In the test example, various performance parameters of the viscosities of the sericin prepared in the example and the comparative example are measured, and specific test items and a measurement method are as follows:

sugar degree: the baume degree (Brix,%) obtained after the test was carried out by a handheld Brix meter.

Color difference value (B value): the B value, i.e. the yellow-blue value, of the sample was measured using a color difference meter. The samples were loaded into the cuvette with the liquid line between the "MAX" and "MIN" streaks, parallel for 3 times, and the average was taken. The higher the B value of the sample, the darker the brown color, indicating more severe Maillard reaction.

Determination of microorganisms (commercial sterility): taking 1 sample in each batch, storing in a refrigerator at 2-5 ℃ as a reference, preserving the rest samples at 36 +/-1 ℃ for 10 days, performing sensory examination, pH examination and smear staining microscopy, and determining that the samples have no microorganism proliferation signs, thus determining that the samples are commercially sterile.

Solid content (reference canned food): pouring the content into a pre-weighed circular sieve (diameter is 0.25mm, and the hole is 1.0mm multiplied by 1.0 mm), draining for 2min, weighing the drained matter and adding the sieve weight, and calculating according to a formula to obtain the solid content. The net product content in this case is 70 g.

Δ solid content = solid content of room temperature sample (preparation day) — solid content of room temperature sample (after 8 months of room temperature). The method for measuring the solid content of the normal-temperature sample comprises the following steps: 10 samples of each batch of products are extracted and placed at normal temperature (25 +/-1 ℃), the solid content of the products is measured every 15 days, and the shelf life is tracked for 8 months.

Sensory evaluation: the method is characterized in that a person (n is more than or equal to 30 persons) organized through professional sensory training carries out sensory evaluation on the commercially sterile product of the jelly milk after heat preservation for 10 days at 36 +/-1 ℃, the full score is 100, the evaluation standard is shown in table 1, and the final evaluation result is averaged.

TABLE 1 sensory evaluation criteria for floral latex jellies

The results of the measurements are shown in Table 2 below:

TABLE 2

In the sensory evaluation, the specific evaluation results of the respective items are as follows:

TABLE 3 sensory evaluation results of the floral custard

Regarding the solid content, the difference of the solid content of the sample is less than 0.2 after the sample is placed for 8 months at the tracking normal temperature, and the specific experimental data indexes are shown in the following table 4 and figure 1.

TABLE 4

Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. A preparation method of instant jelly is characterized by comprising the following steps:

1) Soaking dried flower gum in a foaming agent containing sodium alginate and one selected from calcium lactate, calcium chloride and magnesium lactate to 5-10 times;

2) Mixing the foamed latex with milk.

2. The method for preparing instant flower jelly according to claim 1, wherein the foaming agent contains 1.0 ± 0.3wt% of sodium alginate and one selected from calcium lactate, calcium chloride and magnesium lactate, and the contents of calcium lactate, calcium chloride and magnesium lactate in the foaming agent are 1.0 ± 0.3wt%, 0.5 ± 0.2wt% and 1.0 ± 0.3wt%, respectively.

3. The method for preparing an instant jelly of flowers according to claim 1 or 2, characterized in that it further comprises:

4. The preparation method of the instant jelly according to claim 3, wherein in the step 3), when the high-pressure steam sterilization is performed, the temperature rise time is set to be 15-26 min, the sterilization temperature is 118-121 ℃, the temperature reduction time is 12-14 min, and the product is cooled by back pressure until the central temperature of the product is 33 +/-2 ℃.

5. The preparation method of the instant jelly according to claim 3 or 4, wherein in the step 2), the milk is mixed with the sugar and then mixed with the foamed jelly to obtain a mixed material;

6. The preparation method of the instant flower jelly according to claim 5, wherein the sugar is one or more selected from the group consisting of single crystal sugar, erythritol, white sugar, aspartame and maltitol.

7. A method of preparing an instant jelly according to any one of claims 3-6, wherein in the mix obtained in step 2) the amount of added gum is 3.0-6.0 g dry gum per 100g mix.

8. Method for preparing an instant jelly according to any of claims 1-7 wherein the dried jelly is a shredded jelly; and/or the cow milk is reconstituted milk prepared from skimmed milk powder.

9. The method for preparing instant jelly of claim 1, comprising the steps of:

1) Crushing dry flower gum into 6-10 times of foaming agent, wherein the foaming agent contains 1.0 + -0.3 wt% of sodium alginate and one selected from calcium lactate and calcium chloride; the contents of the calcium lactate and the calcium chloride in the foaming agent are respectively 1.0 +/-0.3 wt% and 0.5 +/-0.2 wt%;

the sugar is monocrystalline rock sugar;

10. An instant jelly of floral latex produced by the method of any one of claims 1 to 9.