JP6227075B2 - Durian milk jam and method for producing the same - Google Patents

Description

  The present invention belongs to the field of food processing and specifically relates to durian milk jam.

Durian fruit jam is a new durian fruit simmered with sugar, and can be used as pure durian fruit jam on bread, biscuits, etc., and durian cake can also be produced. Traditional milk jam is mainly made from milk, then boiled and concentrated using raw materials such as fresh milk, milk oil, sugar, etc., mainly expressing the richness and taste of milk, and can also be used as a side dish. , A jam that is an important side dish to western food.
Note that Patent Document 1 discloses another method for producing fruit jam.

JP 2002-45127 A

Currently there are only traditional durian fruit jam and milk jam products on the market, no products made by mixing durian and milk, and a single taste.
In order to solve the above-mentioned problems existing in the prior art, an object of the present invention is to provide a durian milk jam and a method for producing the same.

The durian milk jam of the present invention is produced by mixing durian and milk. This durian milk jam retains the existing flavor of durian and is combined with the aroma of milk to make it delicious and nutritious.
The technical solution adopted by the present invention is as follows.
Durian milk jam contains the following parts by weight of ingredients. Durian pulp 400-800 parts or durian dry powder 300-400 parts, fresh milk 500-1000 parts, milk oil 1000-1500 parts, milk powder 150-400 parts, sugar 300-600 parts, salt 1-50 parts.

  Further, the sugar is a mixture of sucrose, white sugar, fruit sugar, isomerized sugar or glucose in any ratio, and the salt is sea salt.

The method for manufacturing the durian milk jam includes the following steps.
Step (1) Pre-treatment of durian: Add durian dry powder to equal parts by weight of fresh milk or water, and then stir uniformly or crush durian pulp into a paste to produce durian pulp.
Step (2) First mixing: Add extra fresh milk, milk oil and salt to the durian fruit mud, mix uniformly, and then let stand to produce a first mixture.
Step (3) Second mixing: Milk powder and sugar are sequentially added to the first mixed solution, stirred while mixing, and mixed uniformly to produce a second mixed solution.

Step (4) Stew: The second mixture is heated and stewed to obtain a creamy product.
Step (5) Homogeneous: The cooked cream is put into a homogenizer and homogenized to produce a homogenous jam.
Step (6) Canning: The homogeneous jam is put into a canning facility, canned and sealed.
Step (7) The homogenized jam after the encapsulation can be sterilized and then cooled to room temperature to produce a durian milk jam.

Furthermore, the particle size of durian pulp in step (1) is 3 mm or less.
Furthermore, the standing time in step (1) is 1-2 hours.
Furthermore, the heating temperature in step (4) is 90 ° C. or higher, and the moisture content of the cream-like product is 10-40%.
Furthermore, the sterilization temperature in step (7) is 80-100 ° C., and the sterilization time is 10-20 minutes.
Furthermore, the temperature of the can in step (6) is 60-80 ° C.

It describes about each use raw material.
Dorian: Also known as Yuzu or Ayaka Cat Fruit, it belongs to the Kiso family tropical deciduous bush. Durian flesh is rich in nutrition and has the beautiful name "King of Fruit". Durian's nutritional value is very high, the smell is unique, the pulp is smooth and juicy, it is soft and sweet, it tastes like old cheese and onion when eaten, it tastes strange at first, but refreshes when eaten well It is sweet and has a very good residual taste. Durian pulp contains a wide variety of vitamins, and when eaten well, it strengthens the body, reinforces the spleen and supplements the air, supplements the kidneys, has the effects of a stimulant, can warm the body, is moisturized and beneficial Belonging to various fruits. Durian is a fever that can activate blood, dissipate cold, relieve menstrual pain, and is especially effective for women who suffer from menstrual pain. Furthermore, it can improve abdominal chills and promote an increase in body temperature, making it an ideal nutritional product for cold connoisseurs.

Durian powder: After fresh durian fruit is frozen, it is vacuum sublimated to obtain frozen durian fruit dried, and it is polished into powder with a powdering machine to obtain raw powder of durian powdered fruit. In the process, no additives or anticorrosives are added.
Fresh milk: Also called pure milk, it turns into a milky white or slightly yellow fluid, does not settle, does not solidify, has no foreign matter, no starchy feeling, and no off-flavor.

Milk oil: A yellow or white fatty semi-solid food extracted from cow's milk and sheep's milk. It is a dairy product produced by a layer of high milk milk fat content in the top layer of raw milk before being homogenized.
Milk powder: A powder made from cow's milk as a raw material and manufactured through processes such as disinfection, defatting, dehydration, and drying. Easy to formulate, easy to carry and rich in nutrition.

Fruit sugar: A simple sugar that is very soluble in water. Among sugars, fruit sugar has the strongest hygroscopicity, and fruit sugar is the natural sugar with the highest sweetness, and is generally recognized as 1.73 times that of sucrose.
Isomerized sugar: Starch sugar crystals produced by hydrolyzing and heterogenizing plant starch, mainly consisting of glucose and fruit sugar.
Glucose: The broadest and most important monosaccharide distributed in nature, glucose is an essential nutrient for metabolism in the organism. It has functions of body fluid replenishment, energy supply, blood sugar replenishment, heart strengthening, diuresis, detoxification and so on.

  In the manufacturing process provided by the present invention, fresh milk, milk oil and salt are added to durian pulp through two mixings. The first mixing is performed first. Since the raw material mixed at the first time has a relatively high water content and the ratio of all the raw materials is relatively large, the raw materials having a relatively high ratio can be mixed more uniformly. Milk powder and sugar basically belong to the dried food, and these two ingredients are very easy to absorb water. After mixing once, these two kinds of dried products are added to the first mixed solution in order, and milk powder, sugar and the raw materials used for the first mixing are sufficiently uniformly mixed by stirring the mixture.

  Homogeneity with respect to food processing refers to the subdivision of the material through the three actions of being compressed, strongly shocked, and then decompressed and thus more uniformly intermixed with the material. The present invention can be further canned after homogenization via a cream or homogenizer that has been boiled in the manufacturing process to further break down fat in durian pulp or durian dry powder, fresh milk, milk powder and milk oil. This further stabilizes the entire product system, improves the nutritional absorption rate of food, and brings us higher quality and elegant food.

  The beneficial effects of the present invention are as follows. The durian milk jam of the present invention incorporates durian and milk and is not only rich in nutrients, but the resulting product retains the unique flavor of durian and combines the unique texture of the milk product. The product after being mixed and manufactured does not have a very intense durian taste, and a person who is sensitive to the durian taste will not be disliked even if it touches the durian at a short distance.

  According to the present invention, durian pulp or dehydrated durian dry powder is mixed with fresh milk, milk oil, sugar, milk powder, and the product is obtained after a short period of boiling. This process reduces the energy wastage caused by simmering, while retaining as much of the nutrients of durian and milk products as possible.

  The present invention provides durian milk jam, and the present invention will be described in more detail below in connection with specific examples.

[Example 1]
Durian milk jam containing the following ingredients.
Durian pulp 600g or durian dry powder 350g, fresh milk 750g, milk oil 1100g, milk powder 225g, sugar 450g, sea salt 25g.
The sugar is 20 g of sucrose, 20 g of white sugar, 150 g of fruit sugar, 200 g of isomerized sugar and 10 g of glucose.

The method for producing the durian milk jam includes the following steps.
Step (1) Pretreatment of durian: The durian pulp is crushed to a paste form until the particle size of the durian pulp is 3 mm or less to produce durian pulp.
Step (2) First mixing: Add fresh milk, milk oil and salt to durian fruit mud, mix uniformly, and then let stand for 1.5 hours to produce a first mixture.
Step (3) Second mixing: Milk powder and sugar are added to the first mixed solution, and mixed uniformly to produce a second mixed solution.
Step (4) Stew: The second mixed solution is heated at 90 ° C. or higher and boiled to obtain a cream-like product, whose water content is 10%.

Step (5) Homogeneous: The cooked cream is put into a homogenizer and homogenized to produce a homogenous jam.
Step (6) Canning: Put the homogenous jam in the canning equipment, canned at 70 ° C. and sealed.
Step (7) The homogenized jam after the encapsulation is sterilized, the sterilization temperature is 90 ° C., the sterilization time is 15 minutes, and durian milk jam can be produced.
Step (8) Since the sterilized durian milk jam is cooled at room temperature and sealed, the cooled can body is in a negative pressure vacuum state and can be stored for a long time.

[Example 2]
Durian milk jam containing the following ingredients.
Durian pulp 400g or durian dry powder 300g, fresh milk 1000g, milk oil 1000g, milk powder 300g, sugar 300g, salt 1g.
The sugar is 50 g of sucrose, 20 g of white sugar, 100 g of fruit sugar and 130 g of isomerized sugar.

The method for producing the durian milk jam includes the following steps.
Step (1) Pretreatment of durian: Put durian dry powder in the same amount of water, and then stir uniformly to produce durian pulp.
Step (2) First mixing: Add fresh milk, milk oil and salt to durian fruit mud, mix uniformly, and let stand for 1 hour to produce a first mixture.
Step (3) Second mixing: Milk powder and sugar are added to the first mixed solution, and mixed uniformly to produce a second mixed solution.
Step (4) Stew: The second mixed solution is heated at 95 ° C. and stewed to obtain a cream-like product, whose water content is 30%.

Step (5) Homogeneous: The cooked cream is put into a homogenizer and homogenized to produce a homogenous jam.
Step (6) Canning: Put the homogenous jam into the canning equipment, canned at 60 ° C. and sealed.
Step (7) The homogenized jam after the encapsulation is sterilized, the sterilization temperature is 80 ° C., the sterilization time is 20 minutes, and durian milk jam can be produced.
Step (8) Since the sterilized durian milk jam was cooled at room temperature and hermetically sealed, the cooled can body was in a vacuum state of negative pressure and could be stored for a long time.

[Example 3]
Durian milk jam containing the following ingredients.
Durian pulp 800g or durian dry powder 400g, fresh milk 500g, milk oil 1200g, milk powder 150g, sugar 600g, salt 50g.
The sugar is 50 g sucrose, 100 g white sugar, 230 g fruit sugar and 220 g isomerized sugar.

The method for producing the durian milk jam includes the following steps.
Step (1) Pretreatment of durian: After adding the same amount of 400 g of fresh milk to durian dry powder, it is stirred uniformly to produce durian pulp.
Step (2) First mixing: Add 100 g of fresh milk, milk oil and salt to durian fruit mud, mix uniformly, and let stand for 2 hours to produce a first mixture.
Step (3) Second mixing: Milk powder and sugar are added to the first mixed solution, and mixed uniformly to produce a second mixed solution.
Step (4) Stew: The second mixed solution is heated at 90 ° C. to obtain a creamy product, and the water content is 30%.

Step (5) Homogeneous: The cooked cream is put into a homogenizer and homogenized to produce a homogenous jam.
Step (6) Canning: Put the homogenous jam in the canning equipment, canned at 60 ° C. and sealed.
Step (7) The homogenized jam after the encapsulation is sterilized, the sterilization temperature is 100 ° C., the sterilization time is 10 minutes, and durian milk jam can be produced.
Step (8) Since the sterilized durian milk jam was cooled at room temperature and hermetically sealed, the cooled can body was in a vacuum state of negative pressure and could be stored for a long time.

[Example 4]
Durian milk jam containing the following ingredients.
Durian pulp 600g or durian dry powder 600g, fresh milk 500g, milk oil 1500g, milk powder 400g, sugar 600g, salt 50g.
Sugar is 50g sucrose, 100g white sugar, 230g fruit sugar and 220g isomerized sugar.

The method for producing the durian milk jam includes the following steps.
Step (1) Pretreatment of durian: The durian pulp is crushed to a paste form until the particle size of the durian pulp is 3 mm or less to produce durian pulp.
Step (2) First mixing: Add fresh milk, milk oil and salt to durian fruit mud, mix uniformly, and let stand for 0.5 hour to produce a first mixture.
Step (3) Second mixing: Milk powder and sugar are added to the first mixed solution and mixed uniformly to produce a second mixed solution.
Step (4) Stew: The second mixture is boiled to obtain a creamy substance.

Step (5) Homogeneous: The cooked cream is put into a homogenizer and homogenized to produce a homogenous jam.
Step (6) Canning: The homogeneous jam is placed in a canning facility, canned and sealed.
Step (7) The homogenized jam after the encapsulation can be sterilized to produce a durian milk jam.
Step (8) Since the sterilized durian milk jam is cooled at room temperature and sealed, the cooled can body is in a negative pressure vacuum state and can be stored for a long time.

  The present invention is not limited to the above-described embodiments, and third parties in the technical field can obtain various other products based on the disclosure of this specification. Regardless of any change in shape or structure, the above embodiments are merely illustrative of the principles of the present invention. As long as the proposals have technologies that are approximately similar to or similar to the present invention, all fall within the protection scope of the present invention, and the protection scope of the present invention is determined by the claims.

Claims (8)

  400-800 parts durian pulp or 300-400 parts durian dry powder as raw materials, 500-1000 parts fresh milk, 1000-1200 parts milk oil, 150-300 parts milk powder, 300-600 parts sugar, and 1-50 salt Durian milk jam, characterized by containing parts by weight of ingredients.   2. The sugar according to claim 1, wherein the sugar is a mixture of sucrose, white sugar, fruit sugar, isomerized sugar and glucose in an arbitrary ratio of one or more kinds, and the salt is a sea salt. Durian milk jam. A method for producing durian milk jam according to claim 1 or 2,
Step (1) of pre-treatment of durian to add durian dry powder to the same weight part of fresh milk or water and then uniformly stir, or to break durian pulp into paste and produce durian pulp
A first mixing step (2) of adding surplus fresh milk, milk oil and salt to the durian pulp, mixing uniformly, and then allowing to stand to produce a first mixture;
A second mixing step (3) in which milk powder and sugar are sequentially added to the first mixed solution, stirred while mixing, and mixed uniformly to produce a second mixed solution;
A step (4) of heating the second mixed liquid and boiling to obtain a cream-like product;
A homogenous step (5) in which the creamy product that has been boiled is placed in a homogenizer and homogenized to produce a homogeneous jam;
Canning step (6) of placing said homogeneous jam in a canning facility, canning and sealing;
Sterilizing the homogenized jam after sealing, and then cooling to room temperature to produce a durian milk jam (7);
A method for producing durian milk jam, comprising:   The method for producing durian milk jam according to claim 3, wherein the particle size of durian fruit mud in step (1) is 3 mm or less.   The method for producing durian milk jam according to claim 3, wherein the standing time in step (2) is 1-2 hours.   4. The method for producing durian milk jam according to claim 3, wherein the heating temperature in step (4) is 90 [deg.] C. or higher, and the water content of the cream-like product is 10-40%.   The method for producing durian milk jam according to claim 3, wherein the temperature of the can in step (6) is 60-80 ° C.   The method for producing durian milk jam according to claim 3, wherein the sterilization temperature in step (7) is 80-100 ° C and the sterilization time is 10-20 minutes.