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Fruit jelly and preparation method thereof

A technology of jelly and jam, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc. It can solve the problems of food quality and safety, product quality deterioration, difficult to achieve commercial aseptic shelf life, etc., to achieve the taste of the entrance Excellent, guaranteed quality, good product quality effect

Inactive Publication Date: 2020-06-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And when the pH value of the product exceeds the range of acidic products, such as between 6.4-7.2, especially when dairy products are added, the protein of the product reaches the value required by the national standard for jelly (the protein content of milk-containing jelly is greater than or equal to 1.0%) or even higher , the product is in a neutral product stability system, and it is easy for microorganisms and spores to grow during shelf life storage, produce acid substances, and microorganisms metabolize toxic substances, resulting in product quality deterioration and even food quality and safety problems
It is difficult to achieve commercial sterility and obtain a shelf life of 6 months or even longer for such milk-containing jellies produced using existing technologies

Method used

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  • Fruit jelly and preparation method thereof
  • Fruit jelly and preparation method thereof
  • Fruit jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] Embodiment 1 adopts the jelly prepared by process of the present invention

[0073] 1. Preparation of mango-flavored milk jelly

[0074] Adopt above-mentioned specific process step of the present invention, and adopt following batching ratio.

[0075]

[0076] 2. Preparation of strawberry flavored milk jelly

[0077] Adopt above-mentioned specific process step of the present invention, and adopt following batching ratio.

[0078]

[0079]

[0080] 3. Preparation of passion fruit flavored milk jelly

[0081] Adopt above-mentioned specific process step of the present invention, and adopt following batching ratio.

[0082]

[0083] 4. Preparation of passion fruit flavored milk jelly

[0084] Adopt above-mentioned specific process step of the present invention, and adopt following batching ratio.

[0085]

[0086]

Embodiment 2

[0087] Embodiment 2 adopts the jelly prepared by prior art technology

[0088] 1. Adopt the concrete process step of above-mentioned prior art, and adopt following batching ratio.

[0089]

[0090] 2. Adopt the specific process steps of the above-mentioned prior art, and adopt the following batching ratio.

[0091]

Embodiment 3

[0092] The detection of protein content in embodiment 3 jelly

[0093] The production process of the invention can realize the production of neutral dairy jelly, and the final product can meet the requirement of more than 1.0% protein. The detection of protein content adopts the national standard GB 5009.5, National Food Safety Standard, Determination of Protein in Food, the current version number is 2016 version. The test results are shown in Table 1.

[0094] Table 1

[0095] Example number Protein content (g / 100g) Example 1.1 1.05 Example 1.2 1.20 Example 1.3 1.50 Example 1.4 2.40 Example 2.1 2.40 Example 2.2 2.40

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Abstract

The invention belongs to the field of dairy products and relates to fruit jelly and a preparation method thereof. The method comprises the steps of primary sterilization and secondary sterilization ina fruit jelly preparation process. The fruit jelly prepared by utilizing the method can be in a neutral stable system and has a preservation period being six months or longer.

Description

technical field [0001] The invention relates to the technical field of dairy products. More specifically, it relates to a jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of snack food loved by consumers. Its characteristic taste characteristics come from its special organizational structure. These products are generally in the form of acidic product systems with a low pH, and their taste is mainly fruity or products containing fruity flavors, with or without dairy products added. A pH value below 4.5 can inhibit the growth of various microorganisms, so these acidic products are easy to obtain a longer shelf life. And when the pH value of the product exceeds the range of acidic products, such as between 6.4-7.2, especially when dairy products are added, the protein of the product reaches the value required by the national standard for jelly (the protein content of milk-containing jelly is greater than or equal to 1.0%) or even higher ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/10A23L3/16
CPCA23L21/10A23L33/10A23L3/16A23V2002/00A23V2200/14A23V2200/30
Inventor 赵美霞巴根纳樊启程赵六永孙远征付永刚贺保平
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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