CN115669733B - Instant flower jelly rich in protein and preparation method thereof - Google Patents
Instant flower jelly rich in protein and preparation method thereof Download PDFInfo
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- CN115669733B CN115669733B CN202110838689.5A CN202110838689A CN115669733B CN 115669733 B CN115669733 B CN 115669733B CN 202110838689 A CN202110838689 A CN 202110838689A CN 115669733 B CN115669733 B CN 115669733B
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Landscapes
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (AREA)
Abstract
The invention relates to the field of foods, in particular to a protein-rich instant flower jelly and a preparation method thereof. The invention ensures that the foam rate of the flower gum in the product is stable, the water phenomenon is not generated, the milk is not brown, and meanwhile, the product maintains the protein content (more than or equal to 6.0g/100 mL) to the maximum extent, and has excellent taste and flavor. In addition, the quality has higher stability in the shelf life of 8 months at normal temperature.
Description
Technical Field
The invention relates to the field of foods, in particular to a protein-rich instant flower jelly and a preparation method thereof.
Background
The fish glue is a food prepared by taking swim bladder, cleaning, shaping and drying, and has certain food functionality, such as promoting brain development and improving immunity. However, the flower gum is a natural food material, the traditional eating mode is mainly stewing and boiling, and needs to be purchased and done at present, so that the time for foaming is long, the time is consumed, and nutrients are easy to be lost due to improper foaming. The instant flower gum can products are also prepared from flower gum in the market, but the flower gum contained in the instant flower gum can products is different according to different batches, manufacturers and foaming solutions, so that the foaming stability of the flower gum in the shelf life is difficult to control, and particularly, the foaming stability of the flower gum in milk is difficult to control.
In the prior art, CN105541998A mentions a glycosylation method for improving the emulsification stability of collagen, which adopts transglutaminase (TG enzyme) to realize chitosan oligosaccharide modification of collagen, not only can improve the functional characteristics (including water absorption, gel property, thermal stability and the like) of the collagen, so that the collagen has certain physiological activities (including enhancing immunity, reducing blood pressure, reducing blood sugar, reducing cholesterol and the like), but also solves the problems generated when the maillard reaction carries out protein glycosylation modification. CN 110637885A discloses a jelly with flower and its preparation method, which comprises mixing the jelly powder with milk, and adding nostoc sphaeroids kutz to obtain the product with vision protecting effect. However, the original state of the gum is not maintained, and when the gum is hydrolyzed into peptide or prepared into freeze-dried powder, the chewing sense of the gum is lost, so that the product has a certain loss in taste.
While CN109820191a discloses an instant brewing gum and a preparation method thereof, the gum is soaked in 8% calcium lactate solution, and then stewed in 1% compound colloid (xanthan gum, agar, sodium alginate) aqueous solution to obtain the cooked gum. The calcium lactate is adopted to foam the flower gum, so that calcification reaction is carried out on protein on the surface of the flower gum, and the soft and tough foam flower gum is obtained, thereby solving the problem that the shape of the flower gum is not easy to maintain in the stewing process. However, the emulsion is not a milk system, and the technical problem related to stable foaming of the gum in the milk is not involved.
Disclosure of Invention
In order to solve the problem of stable foaming rate of the peanut butter in milk and control the stable foaming rate (solid content) and good sense (especially chewing sense) of the peanut butter in the shelf life of the product, the invention explores a great deal of key influencing factors and optimizing modes of the peanut butter, and provides the instant peanut butter jelly rich in protein and the preparation method thereof.
Specifically, the invention firstly provides a preparation method of the instant flower gel milk jelly, which comprises the following steps:
1) Foaming the dried flower gum to 5-10 times in a foaming agent, wherein the foaming agent contains sodium alginate and one selected from calcium lactate, calcium chloride and magnesium lactate;
2) Mixing the foamed flower gum with cow milk.
The invention discovers that the stable state of the dried flower gum in milk can be greatly improved and the dried flower gum has better mouthfeel by foaming the dried flower gum in the foaming agent to 5-10 times. Meanwhile, the method is also beneficial to 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 spline gum and the stability thereof in milk are better.
Further preferably, the foaming agent contains 1.0+ -0.3 wt% sodium alginate and 1.0+ -0.3 wt% calcium lactate.
Preferably, the dried flower gum is foamed up to 6-10 times, more preferably 8-10 times in the foaming agent.
The sterilization process of the instant canned food is mature at present, and the sterility of the instant canned food is ensured by a secondary sterilization mode; however, milk is not heat-resistant, and Maillard reaction is induced under the secondary sterilization process condition, so that the product is brown, even milk protein is denatured, and bad mouthfeel is generated. In order to further solve the browning problem of the milk in the preparation process of the instant gum product, the invention has the advantages of smaller chromatic aberration with the milk and excellent flavor and taste on the premise of achieving commercial sterility, and the invention further explores and obtains the following preferred scheme.
Preferably, the preparation method of the instant flower gel milk jelly provided by the invention further comprises the following steps:
3) Sealing the mixed material obtained in the step 2), sterilizing by high-pressure steam, and setting the sterilizing temperature to be 118-121 ℃ and the constant temperature time to be 8-15 min.
The invention discovers that the sterilization mode has a key effect on the browning problem of the instant flower gum product, and when the sterilization mode is adopted, the browning problem of the product can be greatly improved and the chewing property of the flower gum can be ensured on the premise of ensuring commercial sterility.
Further preferably, when high-pressure steam sterilization is carried out, the temperature rise time is set to be 15-26 min, the sterilization temperature is 118-121 ℃, the cooling time is 12-14 min, and the back pressure cooling is carried out until the temperature of the center of the product is 33+/-2 ℃.
In the concrete implementation, the mixed materials obtained in the step 2) can be packaged and sealed directly and then subjected to high-pressure steam sterilization. The sealing mode of the product can be a conventional mode in the field, such as can sealing by a negative pressure (-5 MPa) and heat sealing (center temperature is above 65 ℃).
Preferably, in the step 2), cow milk and sugar are mixed firstly, and then the mixture is mixed with the foamed gum to obtain a mixed material;
wherein the milk protein content in the cow milk is 3.0-4.0 g/100g, the sugar degree of the mixed material is 2-5%, and the sugar is one or more selected from monocrystal rock sugar, fructus momordicae concentrated juice, erythritol, white granulated sugar, sucralose, aspartame, stevioside, maltitol, isomaltulose and xylitol.
The flavor and taste of instant gum products can be improved by adding sugar, but Maillard reaction is aggravated. In this regard, the invention optimizes and discovers the scheme, which can better avoid the occurrence of browning phenomenon while considering the flavor and the taste of the product.
Further preferably, when the sugar is selected from one or more of monocrystal rock sugar, erythritol, white sugar, aspartame and maltitol, the taste and color difference of the product are more favorable.
More preferably, the sugar is a single crystal sugar.
Preferably, in the mixed material obtained in the step 2), the addition amount of the spline gum is 3.0-6.0 g of dry spline gum per 100g of mixed material.
By controlling the addition amount of the flower gum, the stability and sensory experience (including flavor, mouthfeel, color difference and the like) of the product in the shelf life can be considered while the protein content of the product is more than or equal to 6.0g/100 mL.
In the actual preparation, the person skilled in the art can calculate the addition amount of the foamed spline through the foaming multiple. For example, when the adding amount of the dried flower gum is controlled to be 3.0g in each bowl (100 g of mixed materials), and 100 bowls are produced in batches, 300g of the dried flower gum is needed, the weight of the flower gum after 6 times of foaming is about 1800g, and 18g of the dried flower gum is added in each bowl uniformly.
The dried flower gum in the present invention may be whole flower gum or broken flower gum, however, in a number of attempts it was found that when the dried flower gum is broken flower gum, the performance was superior in all aspects of the product.
The milk in the present invention may be pure milk or reconstituted milk, which may be prepared from whole milk powder or skim milk powder, however, in numerous attempts it was found that the performance of the product was better in all respects when the milk was reconstituted milk prepared from skim milk powder.
In the preparation of reconstituted milk in a specific embodiment, the milk protein content in the reconstituted milk can be ensured to be 3.0-4.0 g/100g by controlling the preparation ratio of full-fat milk powder or defatted milk powder and water. For example, the skim milk powder/whole milk powder can be mixed with water according to the weight ratio of 93-125:1, stirred for 5-10 min at 55-56 ℃, and kept stand for hydration for 30min to obtain the milk protein standardized reconstituted milk.
The above schemes can be combined in accordance with common knowledge in the art to obtain the preferred embodiment of the present invention.
As a preferred embodiment of the invention, the preparation method of the instant flower gel milk jelly comprises the following steps:
1) Crushing dried flowers, and foaming in a foaming agent to 6-10 times, 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 plus or minus 0.3 weight percent and 0.5 plus or minus 0.2 weight percent;
2) Firstly, mixing cow milk with sugar, and then mixing the cow milk with the foamed flower gum to obtain a mixed material;
the milk is reconstituted milk prepared from skimmed milk powder, and the milk protein content is 3.0-4.0 g/100g;
the sugar is monocrystal rock sugar;
the sugar degree of the mixed material is 2-5%, wherein the adding amount of the flower gum is 3.0-6.0 g of dry flower gum per 100g of 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 cooling time to be 12-14 min, and back-pressure cooling to the center temperature of the product to be 33+/-2 ℃.
The invention further provides an instant flower jelly, which is prepared by the method.
Based on the scheme, the beneficial effects of the invention are as follows:
in the instant flower gum jelly, the foam rate of the flower gum is stable, the phenomenon of water generation is avoided, the milk is also prevented from browning, and meanwhile, the product furthest maintains the protein content (more than or equal to 6.0g/100 mL) and has excellent taste and flavor. In addition, the quality has higher stability in the shelf life of 8 months at normal temperature.
Meanwhile, the existing form of the instant flower gel milk jelly is reversible to the temperature, namely, collagen in the flower gel is solidified at the temperature of 4 ℃, and the product is jelly-shaped; the normal temperature is 25 ℃, and the product is in a gel state and is between a frozen state and a liquid state; the product can be melted to become liquid by heating to about 40-50 ℃ in water bath, other components can be conveniently and uniformly added by oneself, and the liquid product can be gradually recovered to jelly after the temperature is reduced.
Drawings
FIG. 1 is a graph showing the results of a solid content tracking test for each example stored at ambient temperature for 8 months; the results of each example are the test results of the 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 in this order from left to right.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
The specific techniques or conditions are not identified in the examples and are described in the literature in this field or are carried out in accordance with the product specifications. The reagents or equipment used were conventional products available for purchase by regular vendors without the manufacturer's attention.
Example 1
The embodiment provides a peanut butter jelly (taking 1000g as a reference), which is prepared from 3.5g of whole peanut butter (17.5 g of 5 times of foam weight), 30.0g of monocrystal rock sugar (3.0% of sugar degree), 93.0g of skim milk powder and 859.5g of purified water.
The embodiment further provides a preparation method of the flower gel milk jelly, which comprises the following steps:
1) Preparation of a foaming agent: 497.5g of solution of 1.0wt% sodium alginate is prepared, and 2.5g of calcium chloride is added to prepare a compound foaming agent of 1.0wt% sodium alginate and 0.5wt% calcium chloride;
2) Foaming of the flower gum: soaking the whole flower gum in the prepared foaming agent for foaming process, wherein the foaming rate is 10 times;
3) Spin-drying and split charging: dehydrating by a dryer, ensuring that the foaming rate of the flower gum is 10 times, and equally dividing each bowl of finished product packaging bowl, and adding the foamed flower gum;
4) Milk protein standardization: placing 93.0g of skim milk powder into 859.5g of purified water, shearing and stirring for 10min at 45-50 ℃, standing and hydrating for 30min to obtain milk protein standardized reconstituted milk (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 pouring into a finished product packaging bowl of the foamed gum for standby;
6) Aseptic sealing can: sealing can by negative pressure (-5 MPa), and heat sealing (center temperature above 65deg.C);
7) Sterilizing at high temperature and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, the sterilization temperature is 118 ℃, the heating time is 26min, the constant temperature time is 12min, and the cooling time is 12min. And (5) back pressure cooling, wherein the central temperature of the tank is controlled at 33+/-2 ℃ after cooling, and the instant flower gel milk jelly product is prepared.
Example 2
The embodiment provides a peanut butter jelly (taking 1000g as a reference), which comprises the main raw materials of 4.0g of whole peanut butter (the weight is 24.0g after 6 times of foaming), 30g of monocrystal rock sugar and 0.01g of aspartame (the total sugar degree is 3.1%), 134.0g of full-fat milk powder and 811.99g of purified water.
The embodiment further provides a preparation method of the flower gel milk jelly, which comprises the following steps:
1) Preparation of a foaming agent: 495.0g of solution of 1.0wt% sodium alginate is prepared, and 5.0g of magnesium chloride is added to prepare a compound foaming agent of 1.0wt% sodium alginate and 1.0wt% magnesium chloride;
2) Foaming of the flower gum: soaking the whole flower gum in the prepared foaming agent for foaming process, wherein the foaming rate is 6 times;
3) Spin-drying and split charging: dehydrating by a dryer, ensuring that the foaming rate of the flower gum is 6 times, and equally dividing each bowl of finished product packaging bowl, and adding the foamed flower gum;
4) Milk protein standardization: placing 134.0g of skim milk powder into 811.99g of purified water, shearing and stirring for 10min at 45-50 ℃, standing and hydrating for 30min to obtain milk protein standardized reconstituted milk (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 pouring into a finished product packaging bowl of the foamed gum for standby;
6) Aseptic sealing can: sealing can by negative pressure (-5 MPa), and heat sealing (center temperature above 65deg.C);
7) Sterilizing at high temperature and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, the sterilization temperature is 118 ℃, the heating time is 20min, the constant temperature time is 8min, and the cooling time is 14min. And (5) back pressure cooling, wherein the central temperature of the tank is controlled at 33+/-2 ℃ after cooling, and the instant flower gel milk jelly product is prepared.
Example 3
The embodiment provides a peanut jelly (1000 g) which is prepared from the main raw materials of 4.5g of peanut shreds (45.0 g after 10 times of foaming), 42g of monocrystalline rock sugar and 4g of maltitol (4.5% of total sugar content), and 909.0g of pure milk (the protein content is more than or equal to 3.6g/100 g).
The embodiment further provides a preparation method of the flower gel milk jelly, which comprises the following steps:
1) Preparation of a foaming agent: 495.0g of solution of 1.0wt% sodium alginate is prepared, and 5.0g of calcium lactate is added to prepare a compound foaming agent of 1.0wt% sodium alginate and 1.0wt% calcium lactate;
2) Foaming of the flower gum: soaking the crushed flowers in the prepared foaming agent for foaming process, wherein the foaming rate is 10 times;
3) Spin-drying and split charging: dehydrating by a dryer, ensuring that the foaming rate of the flower gum is 10 times, and equally dividing each bowl of finished product packaging bowl, and adding the foamed flower gum;
4) Milk protein standardization: 909.0g of commercially available pure milk with a protein content of 3.6g/100 g;
5) Mixing and filling: fully mixing the pure milk, the monocrystal rock sugar and the maltitol, uniformly stirring, and pouring into a finished product packaging bowl of the foamed gum for standby;
6) Aseptic sealing can: sealing can by negative pressure (-5 MPa), and heat sealing (center temperature above 65deg.C);
7) Sterilizing at high temperature and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, the sterilization temperature is 121 ℃, the heating time is 15min, the constant temperature time is 10min, and the cooling time is 12min. And (5) back pressure cooling, wherein the central temperature of the tank is controlled at 33+/-2 ℃ after cooling, and the instant flower gel milk jelly product is prepared.
Example 4
The embodiment provides a peanut butter jelly (1000 g) which is prepared from the main raw materials of 5.5g of peanut butter, 30g of monocrystalline rock candy, 8g of erythritol (sugar degree 4.0%), 118.0g of skimmed milk powder and 794.5g of purified water.
The embodiment further provides a preparation method of the flower gel milk jelly, which comprises the following steps:
1) Preparation of a foaming agent: 495.0g of solution of 1.0wt% sodium alginate is prepared, and 5.0g of calcium lactate is added to prepare a compound foaming agent of 1.0wt% sodium alginate and 1.0wt% calcium lactate;
2) Foaming of the flower gum: soaking the crushed flowers in the prepared foaming agent for foaming process, wherein the foaming rate is 9 times;
3) Spin-drying and split charging: dehydrating by a dryer, ensuring that the foaming rate of the flower gum is 9 times, and equally dividing each bowl of finished product packaging bowl, and adding the foamed flower gum;
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 milk protein standardized reconstituted milk (milk protein is more than or equal to 3.8g/100 g);
5) Mixing and filling: fully mixing the reconstituted milk, the monocrystal rock sugar and the erythritol, uniformly stirring, and pouring into a finished product packaging bowl of the foamed gum for standby;
6) Aseptic sealing can: sealing can by negative pressure (-5 MPa), and heat sealing (center temperature above 65deg.C);
7) Sterilizing at high temperature and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, the sterilization temperature is 118 ℃, the heating time is 18min, the constant temperature time is 15min, and the cooling time is 12min. And (5) back pressure cooling, wherein the central temperature of the tank is controlled at 33+/-2 ℃ after cooling, and the instant flower gel milk jelly product is prepared.
Example 5
The embodiment provides a peanut butter jelly (taking 1000g as a reference), which is prepared from 5.0g of whole peanut butter (40.0 g of 8 times of foam weight), 32g of white granulated sugar (3.2% of sugar degree), 103.0g of skimmed milk powder and 825.0g of purified water.
The embodiment further provides a preparation method of the flower gel milk jelly, which comprises the following steps:
1) Preparation of a foaming agent: 495.0g of solution of 1.0wt% sodium alginate is prepared, and 5.0g of calcium lactate is added to prepare a compound foaming agent of 1.0wt% sodium alginate and 1.0wt% calcium lactate;
2) Foaming of the flower gum: soaking the whole flower gum in the prepared foaming agent for foaming process, wherein the foaming rate is 8 times;
3) Spin-drying and split charging: dehydrating by a dryer, ensuring that the foaming rate of the flower gum is 8 times, and equally dividing each bowl of finished product packaging bowl, and adding the foamed flower gum;
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 milk protein standardized reconstituted milk (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 pouring into a finished product packaging bowl into which the foamed gum is put for later use;
6) Aseptic sealing can: sealing can by negative pressure (-5 MPa), and heat sealing (center temperature above 65deg.C);
7) Sterilizing at high temperature and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, the sterilization temperature is 121 ℃, the heating time is 23min, the constant temperature time is 15min, and the cooling time is 12min. And (5) back pressure cooling, wherein the central temperature of the tank is controlled at 33+/-2 ℃ after cooling, and the instant flower gel milk jelly product is prepared.
Example 6
The embodiment provides a peanut butter jelly (taking 1000g as a reference), which is prepared from 3.0g of peanut butter, 32.0g of monocrystal rock sugar (sugar degree 3.2%) and 93.0g of skim milk powder and 845.0g of purified water, wherein the main raw materials are 3.0g of peanut butter.
The embodiment further provides a preparation method of the flower gel milk jelly, which comprises the following steps:
1) Preparation of a foaming agent: 495.0g of solution of 1.0wt% sodium alginate is prepared, and 5g of calcium lactate is added to prepare a compound foaming agent of 1.0wt% sodium alginate and 1.0wt% calcium lactate;
2) Foaming of the flower gum: soaking the crushed flowers in the prepared foaming agent for foaming process, wherein the foaming rate is 10 times;
3) Spin-drying and split charging: dehydrating by a dryer, ensuring that the foam expansion rate of the flower and the gum is 10 times, and uniformly dividing each bowl of finished product packaging bowl, and adding foam and then the flower and the gum;
4) Milk protein standardization: placing 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 milk protein standardized reconstituted milk (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 pouring into a finished product packaging bowl of the swallow strips after being foamed for later use;
6) Aseptic sealing can: sealing can by negative pressure (-5 MPa), and heat sealing (center temperature above 65deg.C);
7) Sterilizing at high temperature and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, the sterilization temperature is 121 ℃, the heating time is 15min, the constant temperature time is 8min, and the cooling time is 12min. And (5) back pressure cooling, wherein the central temperature of the tank is controlled at 33+/-2 ℃ after cooling, and the instant flower gel milk jelly product is prepared.
Example 7
The embodiment provides a peanut butter jelly (taking 1000g as a reference), which comprises the main raw materials of 6.0g of peanut butter, 30g of monocrystalline rock sugar and 0.03g of sucralose (sugar degree 3.5%), 125.0g of skim milk powder and 802.97g of purified water.
The embodiment further provides a preparation method of the flower gel milk jelly, which comprises the following steps:
1) Preparation of a foaming agent: 497.5g of solution of 1.0wt% sodium alginate is prepared, and 2.5g of calcium lactate is added to prepare a compound foaming agent of 1.0wt% sodium alginate and 0.5wt% calcium chloride;
2) Foaming of the flower gum: soaking the crushed flowers in the prepared foaming agent for foaming process, wherein the foaming rate is 7 times;
3) Spin-drying and split charging: dehydrating by a dryer, ensuring that the foam rate of the flower and the gum is 7 times, and uniformly dividing each bowl of finished product packaging bowl, and adding foam and then the flower and the gum;
4) Milk protein standardization: placing 125.0g of skim milk powder into 802.97g of purified water, shearing and stirring for 10min at 45-50 ℃, standing and hydrating for 30min to obtain milk protein standardized reconstituted milk (milk protein is more than or equal to 4.0g/100 g);
5) Mixing and filling: fully mixing the reconstituted milk, the monocrystal rock sugar and the sucralose, uniformly stirring, and pouring into a finished product packaging bowl of the foamed gum for standby;
6) Aseptic sealing can: sealing can by negative pressure (-5 MPa), and heat sealing (center temperature above 65deg.C);
7) Sterilizing at high temperature and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, the sterilization temperature is 121 ℃, the heating time is 18min, the constant temperature time is 15min, and the cooling time is 12min. And (5) back pressure cooling, wherein the central temperature of the tank is controlled at 33+/-2 ℃ after cooling, and the instant flower gel milk jelly product is prepared.
Example 8
The embodiment provides a peanut butter jelly (taking 1000g as a reference), which is prepared from the main raw materials of 6.0g of peanut butter, 5.5g of monocrystal rock sugar (sugar degree 5.5%) and 822.0g of purified water, wherein the main raw materials comprise 6.0g of peanut butter, 6.5 g of ground peanut butter and 130.5g of ground peanut butter.
The embodiment further provides a preparation method of the flower gel milk jelly, which comprises the following steps:
1) Preparation of a foaming agent: 497.5g of solution of 1.0wt% sodium alginate is prepared, and 2.5g of calcium lactate is added to prepare a compound foaming agent of 1.0wt% sodium alginate and 0.5wt% calcium chloride;
2) Foaming of the flower gum: soaking the crushed flowers in the prepared foaming agent for foaming process, wherein the foaming rate is 7 times;
3) Spin-drying and split charging: dehydrating by a dryer, ensuring that the foam rate of the flower and the gum is 7 times, and uniformly dividing each bowl of finished product packaging bowl, and adding foam and then the flower and the gum;
4) Milk protein standardization: placing 130.5g of skim milk powder into 822.0g of purified water, shearing and stirring for 10min at 45-50 ℃, standing and hydrating for 30min to obtain milk protein standardized reconstituted milk (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 pouring into a finished product packaging bowl of the foamed gum for standby;
6) Aseptic sealing can: sealing can by negative pressure (-5 MPa), and heat sealing (center temperature above 65deg.C);
7) Sterilizing at high temperature and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, the sterilization temperature is 125 ℃, the heating time is 26min, the constant temperature time is 8min, and the cooling time is 12min. And (5) back pressure cooling, wherein the central temperature of the tank is controlled at 33+/-2 ℃ after cooling, and the instant flower gel milk jelly product is prepared.
Comparative example 1
The comparative example provides a peanut butter jelly (1000 g) which is prepared from 3.0g of peanut butter (30 g after 10 times of foaming) and 32g of monocrystal rock sugar (3.2% of sugar degree), 93.0g of skim milk powder and 845.0g of purified water.
The comparative example further provides a preparation method of the above-mentioned peanut butter milk jelly, comprising the following steps:
1) Preparation of a foaming agent: 499.0g of a solution of 8.0wt% sodium alginate is prepared, and 1.0g of a compound stabilizer (0.4 g of xanthan gum, 0.3g of agar and 0.3g of sodium alginate) is added to prepare a compound foaming agent of 1.0wt% sodium alginate+1.0 wt% compound stabilizer;
2) Foaming of the flower gum: soaking the crushed flowers in the prepared foaming agent for foaming process, wherein the foaming rate is 10 times;
3) Spin-drying and split charging: dehydrating by a dryer, ensuring that the foaming rate of the flower gum is 10 times, and equally dividing each bowl of finished product packaging bowl, and adding the foamed flower gum;
4) Milk protein standardization: placing 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 milk protein standardized reconstituted milk (milk protein is more than or equal to 3.0g/100 g);
5) Mixing and filling: fully mixing the reconstituted milk and the monocrystal rock sugar, uniformly stirring, and pouring into a finished product packaging bowl of the foamed gum for standby;
6) Aseptic sealing can: sealing can by negative pressure (-5 MPa), and heat sealing (center temperature above 65deg.C);
7) Sterilizing at high temperature and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, the sterilization temperature is 121 ℃, and the constant temperature time is 8min. And (5) back pressure cooling, wherein the central temperature of the tank is controlled at 33+/-2 ℃ after cooling, and the instant flower gel milk jelly product is prepared.
Comparative example 2
The comparative example provides a peanut butter jelly (1000 g) which is prepared from 2.5g of peanut butter (20 g after 8 times of foaming) and 32g of monocrystal rock sugar (3.2% of sugar degree), 131.0g of skim milk powder and 817.0g of purified water.
The comparative example further provides a preparation method of the above-mentioned peanut butter milk jelly, comprising the following steps:
1) Preparation of a foaming agent: 500.0g of 1.5wt% agar solution was prepared;
2) Foaming of the flower gum: soaking the crushed flowers in the prepared foaming agent for foaming process, wherein the foaming rate is 8 times;
3) Spin-drying and split charging: dehydrating by a dryer, ensuring that the foaming rate of the flower gum is 8 times, and equally dividing each bowl of finished product packaging bowl, and adding the foamed flower gum;
4) Milk protein standardization: 131.0g of skim milk powder is placed in 817.0g of purified water, sheared and stirred for 10min at 45-50 ℃, and kept stand and hydrated for 30min, so as to obtain the milk protein standardized reconstituted milk (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 pouring into a finished product packaging bowl of the foamed gum for standby;
6) Aseptic sealing can: sealing can by negative pressure (-5 MPa), and heat sealing (center temperature above 65deg.C);
7) Sterilizing at high temperature and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, the sterilization temperature is 100 ℃, and the constant temperature time is 10min. And (5) back pressure cooling, wherein the central temperature of the tank is controlled at 33+/-2 ℃ after cooling, and the instant flower gel milk jelly product is prepared.
Comparative example 3
The comparative example provides a peanut butter jelly (1000 g) which is prepared from 3.0g of peanut butter, 32.0g of monocrystal rock sugar (3.2% of sugar degree), 93.0g of skim milk powder and 830.0g of purified water.
The comparative example further provides a preparation method of the above-mentioned peanut butter milk jelly, comprising the following steps:
1) Preparation of a foaming agent: 495.0g of solution of 1.0wt% sodium alginate is prepared, and 5g of calcium lactate is added to prepare a compound foaming agent of 1.0wt% sodium alginate and 1.0wt% calcium lactate;
2) Foaming of the flower gum: soaking the crushed flowers in the prepared foaming agent for foaming process, wherein the foaming rate is 15 times;
3) Spin-drying and split charging: dehydrating by a dryer, ensuring that the foam expansion rate of the flower and the gum is 15 times, and uniformly dividing each bowl of finished product packaging bowl, and adding foam and then the flower and the gum;
4) Milk protein standardization: placing 93.0g of skim milk powder into 830.0g of purified water, shearing and stirring for 10min at 45-50 ℃, standing and hydrating for 30min to obtain milk protein standardized reconstituted milk (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 pouring into a finished product packaging bowl of the swallow strips after being foamed for later use;
6) Aseptic sealing can: sealing can by negative pressure (-5 MPa), and heat sealing (center temperature above 65deg.C);
7) Sterilizing at high temperature and cooling: the product enters a high-pressure steam sterilization kettle, and the specific parameters are as follows, the sterilization temperature is 121 ℃, the heating time is 15min, the constant temperature time is 8min, and the cooling time is 12min. And (5) back pressure cooling, wherein the central temperature of the tank is controlled at 33+/-2 ℃ after cooling, and the instant flower gel milk jelly product is prepared.
Test examples
The test example is used for measuring various performance parameters of the flower adhesive prepared in the example and the comparative example, and specific test items and measuring methods are as follows:
sugar degree: baume (Brix,%) obtained after the measurement with a hand-held Brix meter.
Color difference value (B value): a color difference meter was used to measure the B value, i.e. the yellow-blue value, of the sample. Samples were loaded into cuvettes with the liquid line between the score lines of "MAX" and "MIN", 3 times in parallel, and averaged. The higher the sample B value, the darker the brown color, representing the more severe the maillard reaction.
Determination of microorganisms (commercial sterility): 1 sample is taken from each batch and stored in a refrigerator at the temperature of 2-5 ℃ as a control, the rest samples are kept at the temperature of 36+/-1 ℃ for 10 days, and then are subjected to sensory, pH and smear color-dyeing inspection, and no microbial proliferation signs are determined, so that the commercial sterility is judged.
Solids content (reference canned food): the contents were poured onto a pre-weighed round sieve (diameter 0.25mm, perforations 1.0 mm. Times.1.0 mm), drained for 2min, the drained was weighed and the solids content was calculated according to the formula. The net product content in this scheme is 70 g.
Delta solids content = solids content of normal temperature sample (day of preparation) -solids content of normal temperature sample (after 8 months at normal temperature). The method for measuring the solid content of the normal-temperature sample comprises the following steps: 10 samples of each batch of product were drawn and placed at normal temperature (25 ℃ + -1 ℃) and their solids content was measured every 15 days, followed by a shelf life of 8 months.
Sensory evaluation: the sensory evaluation of the commercial sterile peanut butter milk jelly product is carried out by professionally trained personnel (n is more than or equal to 30 people) after the heat preservation for 10d at 36+/-1 ℃, 100 minutes are fully divided, the evaluation standard is shown in table 1, and the final scoring result is averaged.
TABLE 1 sensory evaluation criteria for flower gum milk jelly
The results of the measurements are shown in Table 2 below:
TABLE 2
In the sensory evaluation, specific evaluation results of the respective items are shown in table 3 below:
TABLE 3 sensory evaluation results of the flower gum milk jelly
For solids content, sample solids content difference <0.2, specific experimental data index is shown in table 4 below and fig. 1, after 8 months of storage at trace room temperature.
TABLE 4 Table 4
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (9)
1. The preparation method of the instant flower gel milk jelly is characterized by comprising the following steps of:
1) Foaming the dried flower gum in a foaming agent to 5-10 times, 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 plus or minus 0.3 weight percent and 0.5 plus or minus 0.2 weight percent;
2) Mixing the foamed flower gum with cow milk.
2. The method for preparing the instant flower gel milk jelly according to claim 1, further comprising:
3) Sealing the mixed material obtained in the step 2), sterilizing by high-pressure steam, and setting the sterilizing temperature to be 118-121 ℃ and the constant temperature time to be 8-15 min.
3. The method for preparing instant flower gel milk jelly according to claim 2, wherein in the step 3), when high-pressure steam sterilization is performed, the heating time is set to be 15-26 min, the sterilization temperature is 118-121 ℃, the cooling time is 12-14 min, and the counter pressure cooling is performed until the temperature of the center of the product is 33+/-2 ℃.
4. A method of preparing an instant peanut butter milk jelly as claimed in claim 2 or 3, wherein in step 2) milk is mixed with sugar and then with foamed peanut butter to obtain a blend;
wherein the milk protein content in the cow milk is 3.0-4.0 g/100g, the sugar degree of the mixed material is 2-5%, and the sugar is one or more selected from monocrystal rock sugar, fructus momordicae concentrated juice, erythritol, white granulated sugar, sucralose, aspartame, stevioside, maltitol, isomaltulose and xylitol.
5. The method for preparing instant colored jelly of claim 4, wherein the sugar is selected from one or more of monocrystal rock sugar, erythritol, white sugar, aspartame, and maltitol.
6. The method for preparing instant flower gum jelly according to claim 4, wherein the amount of flower gum added in the mixed material obtained in step 2) is 3.0 to 6.0g of dry flower gum per 100g of mixed material.
7. The method for preparing instant flower gum jelly according to claim 1, wherein the dried flower gum is a broken flower gum; and/or, the cow milk is reconstituted milk prepared from skimmed milk powder.
8. The method for preparing the instant flower gel milk jelly according to claim 1, comprising the following steps:
1) Crushing dried flowers, and foaming in a foaming agent to 6-10 times, 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 plus or minus 0.3 weight percent and 0.5 plus or minus 0.2 weight percent;
2) Firstly, mixing cow milk with sugar, and then mixing the cow milk with the foamed flower gum to obtain a mixed material;
the milk is reconstituted milk prepared from skimmed milk powder, and the milk protein content is 3.0-4.0 g/100g;
the sugar is monocrystal rock sugar;
the sugar degree of the mixed material is 2-5%, wherein the adding amount of the flower gum is 3.0-6.0 g of dry flower gum per 100g of 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 cooling time to be 12-14 min, and back-pressure cooling to the center temperature of the product to be 33+/-2 ℃.
9. An instant flower jelly characterized by being produced by the method of any one of claims 1-8.
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| CN110637885A (en) * | 2019-10-09 | 2020-01-03 | 韩文良 | Flower jelly milk jelly and preparation method thereof |
| CN112616928A (en) * | 2020-12-01 | 2021-04-09 | 鲜觅食品南通有限公司 | Fresh stewed instant milk jelly product and preparation process thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109820191A (en) * | 2019-03-29 | 2019-05-31 | 大洲新燕(厦门)生物科技有限公司 | One kind is instant to brew colored glue and preparation method thereof |
| CN110169455A (en) * | 2019-05-31 | 2019-08-27 | 肯拉(深圳)餐饮有限公司 | A kind of instant fish glue milk freezes and preparation method thereof |
| CN110637885A (en) * | 2019-10-09 | 2020-01-03 | 韩文良 | Flower jelly milk jelly and preparation method thereof |
| CN112616928A (en) * | 2020-12-01 | 2021-04-09 | 鲜觅食品南通有限公司 | Fresh stewed instant milk jelly product and preparation process thereof |
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