A kind of jelly and preparation method thereof

A production method and technology of jelly, applied in food ingredients as thickeners, food ingredients as emulsifiers, food homogenization, etc., can solve problems such as spoilage, denaturation, and flocculation in appearance, and achieve high fat content and increased The effect of increasing nutrition and temperature resistance

Active Publication Date: 2016-06-08
南京喜之郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For neutral jelly products with high milk content, the pH value is greater than 4.5 (protein denaturation will occur if it is less than 4.5), if it is sterilized at low temperature and normal pressure, it is prone to spoilage, and even if it is refrigerated, it cannot reach the ideal shelf life. requirements, the shelf life is only within three months, and it cannot meet the requirements for storage and transportation at room temperature; if high-temperature sterilization is used, there will be problems with the appearance of flocs caused by protein denaturation and the problem of packaging bursting during high-temperature sterilization
Therefore, the existing jelly processing technology cannot be applied to the processing and commercial production of neutral jelly products with higher milk content and a pH value greater than 4.5, which limits the diversity of jelly categories

Method used

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  • A kind of jelly and preparation method thereof
  • A kind of jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Dry the cleaned jujubes in an environment with a temperature of 40-50°C and a relative humidity of 50-60% for 24 hours, cut into 0.3-0.5cm jujube grains for later use; put 8-11 parts of milk powder, 60-65°C in an emulsification tank Mix 64-88 parts of process water in a ratio of 1:8, emulsify and shear at a shear speed of 2000r / min for 8-10min to form a preliminary emulsion, then add 0.1-0.15 parts of emulsifier, 6-10 parts of oil, Emulsify and shear at a shear speed of 2000r / min to form a uniform emulsion; heat 6-12 parts of process water, 0.3-0.4 parts of thickener, and 10-15 parts of white sugar to 85°C and mix and stir for 10 minutes in a cooking tank. Then pump the emulsion in the emulsification tank to the cooking tank, stir and mix at a stirring speed of 60r / min for 30 minutes, add baking soda to adjust the pH of the mixture to 6.5-7.0; pump the adjusted pH to In the emulsification shear pump, keep warm at 85°C for 10min at a shear stirring speed of 2000r / min, ke...

Embodiment 2

[0028] Dry the cleaned jujubes in an environment with a temperature of 40-50°C and a relative humidity of 50-60% for 24 hours, cut into 0.3-0.5cm jujube grains for later use; put 8-11 parts of whole milk powder, 60- Mix 64-88 parts of process water at 65°C in a ratio of 1:8, emulsify and shear at a shear speed of 2000r / min for 8-10 minutes to form a preliminary emulsion, then add 0.1-0.15 parts of emulsifier, 6-10 parts Grease, emulsified and sheared into a uniform emulsion at a shear speed of 2000r / min; heat 6-12 parts of process water, 0.3-0.4 parts of thickener, and 10-15 parts of white sugar in a cooking tank to 85 ° C and mix and stir After 10 minutes, pump the emulsion in the emulsification tank to the cooking tank, stir and mix at a stirring speed of 60r / min for 30 minutes, add baking soda to adjust the pH of the mixture to 6.5-6.8; Pumped to the emulsification shear pump and kept at 85°C for 10min at a shear stirring speed of 2000r / min, kept at 80°C for 10min at a vacu...

Embodiment 3

[0031] Dry the cleaned jujubes in an environment with a temperature of 40-50°C and a relative humidity of 50-60% for 24 hours, cut into 0.3-0.5cm jujube grains for later use; put 8 parts of whole milk powder, 60-65°C in an emulsification tank Mix 64 parts of process water, emulsify and shear at a shear speed of 2000r / min for 8min to form a preliminary emulsion, then add 0.15 parts of monoglyceride and 6 parts of coconut oil, emulsify and shear at a shear speed of 2000r / min to form a uniform Emulsion: Heat 6 parts of process water, 0.3 parts of guar gum, and 10 parts of white sugar in the cooking tank to 85°C and mix and stir for 10 minutes, then pump the emulsion in the emulsification tank to the cooking tank at a rate of 60r / After stirring and mixing at a stirring speed of min for 30 minutes, add sodium bicarbonate to adjust the pH of the mixed material liquid to 6.5; pump the pH-adjusted material liquid to an emulsifying shear pump in turn and keep it warm at 85°C with a she...

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Abstract

The invention discloses jelly and a preparation method thereof, belonging to the field of food processing. The jelly comprises the following components in parts by weight: 8-11 parts of milk powder, 75-100 parts of process water, 10-20 parts of red dates, 0.1-0.15 part of an emulsifying agent, 6-10 parts of grease, 10-15 parts of white granulated sugar, and 0.3-0.4 part of a thickening agent. A multi-stage emulsification technique is adopted for the preparation method, so that an emulsified material liquid forms a highly homogenous system, and the temperature resistance of the material liquid is increased, and the material liquid can still keep stable after being sterilized at high temperature of 121 DEG C, so that the expiration date of a red date jelly product high in milk content can reach 9 months at normal temperature; meanwhile, much milk powder and grease are added into the jelly prepared by the invention, so that the trophism of the jelly is increased, and the industrial production of the red date jelly high in milk content and fat content is realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a jelly and a preparation method thereof. Background technique [0002] Industrialized foods are divided into acidic foods and neutral foods. Foods with a pH value of less than 4.5 are acidic foods, and foods with a pH value greater than 4.5 are neutral foods. In neutral food, microorganisms are easy to reproduce, and often require high-temperature long-term sterilization or ultra-high temperature instantaneous sterilization. In the field of jelly production and processing, the existing jelly production technology can only make acid jelly, and the jelly must be adjusted to a pH value below 4.5 , After sterilization at low temperature and normal pressure, it can ensure that microorganisms do not multiply, and the safety of the product can be guaranteed during the shelf life. For neutral jelly products with high milk content, the pH value is greater than 4.5 (protein denaturation wi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/10A23L33/00
CPCA23L21/12A23L33/00A23V2002/00A23V2200/222A23V2200/242A23V2300/26
Inventor 李永军
Owner 南京喜之郎食品有限公司
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