Method for improving texture quality of mung bean jelly in storage period

Abstract

The invention discloses a method for improving texture quality of mung bean jelly in a storage period. The mung bean jelly is prepared from the following components in parts by weight: mung bean starch and water. The preparation process comprises the steps of sample preparation, filtering, heating, filling and sealing, and cooling. By controlling the heating temperature, the heat preservation time and the heating rate, the taste and the anti-aging effect of the bean jelly are remarkably improved, and the processing is convenient, simple and feasible. The mung bean jelly prepared by the method has the advantages that the bleeding rate, the hardness, the toughness and the aging degree are reduced during storage, and the storage quality of the mung bean jelly is greatly improved.

Description

Technical Field

[0001] The invention discloses a method for improving the texture quality of mung bean jelly during storage, belongs to the technical field of food processing industry, relates to an innovative food processing technology, and aims to significantly improve the edible quality of instant mung bean jelly during the shelf life. Background Art

[0002] Mung bean jelly is a traditional Chinese food. It is a gel product made by gelatinizing mung bean starch with water, cooling it, and then moderately aging it. It is usually eaten with soy sauce, vinegar, and chili oil. It is refreshing and smooth, and is a summer flavor food. It is deeply loved by people because of its simple preparation and convenience.

[0003] In the field of traditional food processing, the aging problem of jelly has always been a key factor affecting its edible quality. Jelly, as a starch gel food with bean starch as the main raw material, is prone to aging during storage, which is manifested as decreased elasticity, hardened texture, and water loss, thus affecting its edible quality. Starch aging is a complex process, involving the reformation of an ordered structure of amylose and amylopectin through hydrogen bonding, which leads to increased hardness of the starch paste and shrinkage and water release of the powder. At present, research on the aging of starch gel foods is mostly focused on the use of antioxidants, such as patent CN202011560423.0, patent CN202110246109.3, patent CN202110930921.8, etc. These studies provide possible solutions to the aging problem of jelly. Patent CN 202110246109.3 proposes an innovative method to delay the aging of bean starch by adding a compound anti-aging agent. The prepared instant jelly has good anti-aging properties and can maintain a smooth taste and suitable hardness during a long shelf life. The innovation of this method lies in the use of a compound of hydroxypropyl distarch phosphate, β-cyclodextrin, mono- and di-glycerol fatty acid esters, carrageenan and other ingredients. These ingredients interact through different mechanisms to jointly inhibit the aging process of starch. For example, mono- and di-glycerol fatty acid esters as emulsifiers can hinder the hydrogen bonding between starch molecules; β-cyclodextrin reduces the melting enthalpy and crystallinity of jelly crystals through its special hydrophilic outer ring and hydrophobic cavity structure; carrageenan and hydroxypropyl distarch phosphate control the exudation and water absorption of water, reduce the loss of water, and thus effectively delay the aging of jelly. This patent significantly improves the storage stability of jelly and extends the shelf life of jelly. However, research on improving the storage quality of jelly by optimizing the key links in the production process of jelly is relatively lacking.

[0004] Heating is a key step in the gelatinization and aging process of starch, and plays a key role in the storage quality of the gel. Compared with the method mentioned by Wang Lin in "Study on Optimization of Pea Jelly Formula Process", the heating time of this patented technology is significantly reduced, effectively improving the texture and taste of the jelly.

[0005] In summary, how to significantly improve the texture quality of instant mung bean jelly during storage and increase production efficiency is a technical problem that needs to be solved urgently. Summary of the invention

[0006] The present invention aims to solve the problem that starch aging causes the texture of jelly to become hard, improves the storage quality of jelly, and meets consumers' demand for high-quality jelly. In order to achieve the above functions, the technical scheme adopted by the present invention is as follows: a mung bean jelly, comprising the following components by weight: 3-20 parts of mung bean starch, 60-120 parts of water;

[0007] Further, 5-15 parts of mung bean starch and 70-100 parts of water; for example, 8 parts of mung bean starch and 80 parts of water. 10 parts of mung bean starch and 95 parts of water. 6 parts of mung bean starch and 90 parts of water. 7 parts of mung bean starch and 85 parts of water. 12 parts of mung bean starch and 70 parts of water.

[0008] The present invention relates to a processing technology of the mung bean jelly, comprising the following steps:

[0009] A. Sample preparation: Take mung bean starch and water and stir evenly;

[0010] B. Filtration: The mixed solution is filtered through a sieve to remove large particles that are not completely dissolved;

[0011] C. Heating and heat preservation: prepare to heat to 85-95°C, heating rate is 4-10°C / min, stirring during the heating process, and then heat preservation at the heating end temperature, the heat preservation time is 5-40min, and the jelly is transparent after forming;

[0012] D. Filling and sealing: put the starch paste into the package while it is still hot and seal it;

[0013] E. Cooling: Cool the sample to obtain the finished product.

[0014] Preferably, in step C, the heating temperature is 90-95°C.

[0015] Preferably, in step C, the insulation time is 10-20 min.

[0016] Preferably, in step C, the heating rate is 6-10°C / min, further 8-10°C / min.

[0017] Preferably, in step D, the starch paste is continuously stirred in the sample box to prevent the jelly from solidifying into a mass before filling.

[0018] Preferably, in step E, the temperature of the cooling environment is kept constant to ensure that the jelly is cooled evenly.

[0019] The invention also provides an instant mung bean jelly, which is prepared by the above method.

[0020] Preferably, 3-20 parts of mung bean starch and 60-120 parts of water.

[0021] Preferably, 5-15 parts of mung bean starch and 70-100 parts of water.

[0022] Compared with the prior art, the present invention has the following technical innovations and advantages:

[0023] 1) The heating process is precisely controlled, which significantly reduces the toughness of mung bean jelly during storage, effectively delays the aging phenomenon, and ensures the long-term stability of the jelly quality during storage.

[0024] 2) The production process is simplified, the cost is reduced, and the high quality of the jelly is guaranteed, thereby achieving dual optimization of economic benefits and product quality.

[0025] 3) Without adding any chemical additives, the quality of jelly is improved, meeting the market demand for natural and healthy food. The method of the present application does not exclude other technical solutions of additives, that is, on the basis of the present application, the solution of adding additives is also within the protection scope of the present application.

[0026] Other advantages, objectives and features of the present invention will be embodied in part through the following detailed description, and in part will be understood by those skilled in the art through study and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is a graph showing the toughness of the mung bean jelly obtained in Examples 1 to 3 of the present invention and Comparative Examples 1 to 2 during storage;

[0028] Figure 2 This is a hardness diagram of the mung bean jelly obtained in Examples 1 to 3 of the present invention and Comparative Examples 1 to 2 during storage;

[0029] Figure 3 The water separation rate diagram of the mung bean jelly obtained in Examples 1 to 3 of the present invention and Comparative Example 1 during storage;

[0030] Figure 4 This is a diagram of the aging enthalpy values ​​of the mung bean jelly obtained in Examples 1 to 3 of the present invention and Comparative Example 1 during storage.

[0031] Figure 5 The product diagram is 65°C as the heating end temperature and the holding temperature.

[0032] Figure 6 This is a product diagram with 70°C as the heating end temperature and the holding temperature.

[0033] Figure 7 The product diagram is 75°C as the heating end temperature and the holding temperature.

[0034] Figure 8 The product diagram is 85°C as the heating end temperature and the holding temperature.

[0035] Fig. 9 This is a product diagram with 95°C as the heating end temperature and the holding temperature. DETAILED DESCRIPTION

[0036] The present invention is further described in detail below in conjunction with the accompanying drawings so that those skilled in the art can implement the invention with reference to the description.

[0037] It should be understood that terms such as “having”, “including” and “comprising” used herein do not specify the existence or addition of one or more other elements or combinations thereof.

[0038] It should be noted that the experimental methods described in the following embodiments are conventional methods unless otherwise specified, and the reagents and materials can be obtained from commercial channels unless otherwise specified.

[0039] Example 1

[0040] The present embodiment relates to a mung bean jelly, which comprises the following components by weight: 10 parts of mung bean starch and 95 parts of water.

[0041] This embodiment relates to the processing technology of the mung bean jelly, which comprises the following steps:

[0042] A. Sample preparation: Take 10 parts of mung bean starch and 95 parts of water and stir evenly;

[0043] B. Filtration: Filter the mixed solution through an 80-mesh sieve to remove large particles that are not completely dissolved;

[0044] C. Heating: Heat to 90°C in a heating pot, keep warm for 20 minutes, heat at a rate of 10°C / min, stir while heating, and the rotor speed is 32. The jelly is transparent after forming;

[0045] D. Filling and sealing: put the starch paste into the package while it is still hot and seal it;

[0046] E. Cooling: Cool to 30°C to obtain the finished product.

[0047] Example 2

[0048] The present embodiment relates to a mung bean jelly, which comprises the following components by weight: 10 parts of mung bean starch and 95 parts of water.

[0049] This embodiment relates to the processing technology of the mung bean jelly, which comprises the following steps:

[0050] A. Sample preparation: Take 10 parts of mung bean starch and 95 parts of water and stir evenly;

[0051] B. Filtration: Filter the mixed solution through an 80-mesh sieve to remove large particles that are not completely dissolved;

[0052] C. Heating: Heat to 95°C in a heating pot, keep warm for 10 minutes, heat at a rate of 10°C / min, stir while heating, and rotate at a speed of 32. The jelly is transparent after forming.

[0053] D. Filling and sealing: put the starch paste into the package while it is still hot and seal it;

[0054] E. Cooling: Cool to 30°C to obtain the finished product.

[0055] Example 3

[0056] The present embodiment relates to a mung bean jelly, which comprises the following components by weight: 10 parts of mung bean starch and 95 parts of water.

[0057] This embodiment relates to the processing technology of the mung bean jelly, which comprises the following steps:

[0058] A. Sample preparation: Take 10 parts of mung bean starch and 95 parts of water and stir evenly;

[0059] B. Filtration: Filter the mixed solution through an 80-mesh sieve to remove large particles that are not completely dissolved;

[0060] C. Heating: Heat to 90°C in a heating pot, keep warm for 10 minutes, heat at a rate of 8°C / min, stir while heating, and the rotor speed is 32. The jelly is transparent after forming;

[0061] D. Filling and sealing: put the starch paste into the package while it is still hot and seal it;

[0062] E. Cooling: Cool to 30°C to obtain the finished product.

[0063] Comparative Example 1

[0064] The present embodiment relates to a mung bean jelly, which comprises the following components by weight: 10 parts of mung bean starch and 95 parts of water.

[0065] This embodiment relates to the processing technology of the mung bean jelly, which comprises the following steps:

[0066] A. Sample preparation: Take 10 parts of mung bean starch and 95 parts of water and stir evenly;

[0067] B. Filtration: Filter the mixed solution through an 80-mesh sieve to remove large particles that are not completely dissolved;

[0068] C. Heating: Heat to 85°C in a heating pot, keep warm for 10 minutes, heat at a rate of 2°C / min, stir while heating, and the rotor speed is 32. The jelly is transparent after forming;

[0069] D. Filling and sealing: put the starch paste into the package while it is still hot and seal it;

[0070] E. Cooling: Cool to 30°C to obtain the finished product.

[0071] Comparative Example 2

[0072] The mung bean jelly used is commercial jelly produced by Henan Nian Yi Food Co., Ltd. It includes the following components: mung bean starch, edible salt, sodium carbonate, and sodium dehydroacetate.

[0073] Index determination:

[0074] The mung bean jelly obtained in Examples 1 to 3 and Comparative Examples 1 to 2 was stored at 4° C. for 1 day, 4 days, 7 days, 10 days, and 14 days, and its texture characteristics, water separation rate, and aging enthalpy were measured. The measuring method is as follows:

[0075] (1) Texture characteristics: The texture analyzer (TA-XAplus, Stable Micro systems Co., UK) was used for testing. Instrument parameter settings: the test mode was TDT, the probe was P / 5, and the pre-test speed was 1 mm·s -1 , the test speed is 1mm·s -1 , the speed after the test is 10mm·s -1 The measurement is divided into the first compression process and the second puncture process. The first compression process is set to a compression distance of 1mm and a trigger force of 15g. The second puncture process is set to a compression ratio of 90%. The test results are shown in Table 1.

[0076] (2) Water separation rate: record the initial mass m0 of the jelly before each experiment, and the dry weight m1 after pouring out the water. Water separation rate = (m0-m1) / m0×100%. The test results are shown in Table 2.

[0077] (3) Aging enthalpy: A differential scanning calorimeter (DSC 3STARe SYSTEM, Mettler Company, USA) was used to analyze the thermal properties of starch gel. The specific method is as follows: the sample was freeze-dried and then ground into powder, 3 mg of powder was weighed into a DSC aluminum pan, and the sample was equilibrated with deionized water at a ratio of 1:3 for 24 h. The scanning temperature range was 20°C to 100°C, and the heating rate was 10°C min -1 . Use a sealed blank aluminum box as a reference. Record and calculate the starting temperature (To), peak temperature (Tp), final temperature (Tc) and thermal enthalpy (△H). The test results are shown in Table 3.

[0078] Table 1: Texture characteristics of mung bean jelly during storage of Examples 1 to 3 and Comparative Examples 1 to 2

[0079]

[0080]

[0081] Note: The values ​​in the table are expressed as mean ± standard deviation; different capital letters in the same vertical row indicate significant differences among different samples at the same storage days (P<0.05); different lowercase letters in the same horizontal row indicate significant differences among the same samples at different storage days (P<0.05), the same below.

[0082] The texture characteristics of mung bean jelly directly reflect the edible quality of jelly and also directly affect consumers' acceptance of jelly products. It is mainly related to the forces involved in forming the gel network structure and has a good correlation with the aging degree of jelly. The texture characteristics (toughness and hardness) of mung bean jelly samples were measured using a texture analyzer, see Table 1.

[0083] like Figure 1 As shown, compared with Comparative Example 1, the toughness of Examples 1 to 3 after being treated by the method of the present invention is significantly reduced during storage, with a decrease of 59% to 85%, showing the significant advantage of the present invention in maintaining the quality of jelly. As the storage time increases, the toughness of Examples 1 to 3 increases, but the increase is significantly smaller than that of the jelly of Comparative Example 1, indicating that the method of the present invention can effectively delay the aging of the jelly during storage and better maintain its quality. It is worth noting that the toughness of the commercial jelly of Comparative Example 2 is similar to that of Examples 1 to 3 in the initial storage period (0-7 days), but is significantly higher than that of the examples in the later period (10-14 days), and the toughness changes greatly during the entire storage period, showing unstable characteristics. This may be related to the fact that the control of heating conditions during the production process of commercial jelly is not precise enough.

[0084] like Figure 2As shown, compared with Comparative Example 1, after being treated by the method of the present invention, the hardness of Examples 1-3 during storage was reduced by 10% to 28%, which highlights the significant effect of the present invention in maintaining the hardness of jelly. With the increase of storage time, the hardness of both Examples 1 to 3 and Comparative Examples 1 to 2 showed a significant increasing trend. During the storage period of mung bean jelly, the hardness of Comparative Example 1 was always significantly higher than that of Examples 1 to 3. Specifically, the hardness of the commercial jelly of Comparative Example 2 was significantly lower than that of Examples 1 to 3 within the first 10 days of storage, but during the entire storage period, the change in its hardness was greater than that of Examples 1 to 3 (46.43, 41.48, 44.45, and 44.89, respectively), indicating that its hardness stability was poor. During the entire storage period, the changes in toughness and hardness of Example 1 were minimal, and the edible quality of the jelly could be maintained to the greatest extent.

[0085] In summary, the present invention significantly reduces the changes in toughness and hardness of the jelly during storage by precisely controlling the heating process, effectively delays the aging process, and improves the storage stability and edible quality of the jelly.

[0086] Table 2: Water separation rate during storage of mung bean jelly in Examples 1 to 3 and Comparative Example 1

[0087]

[0088] During the storage of mung bean jelly, the water separation rate is directly related to the quality and shelf life of the jelly. As shown in Table 2, during the entire storage period, the water separation rates of the mung bean jelly of Examples 1 to 3 were significantly lower than those of Comparative Example 1, indicating the superiority of the method of the present invention in controlling the water release of jelly. The mung bean jelly of Example 2 showed the lowest water separation rate, and compared with Comparative Example 1, its water separation rate was reduced by 52% to 99%. In addition, the change in the water separation rate of Example 2 during storage was also much smaller than that of Comparative Example 1 (9.88% and 14.07%, respectively).

[0089] Table 3: Aging enthalpy values ​​of mung bean jelly in Examples 1 to 3 and Comparative Example 1

[0090]

[0091] The aging of mung bean jelly during storage can be quantified by analyzing the aging enthalpy value. The data in Table 3 reveal the effect of storage time on the aging enthalpy value of jelly: the aging enthalpy values ​​of Examples 1 to 3 are generally lower than those of Comparative Example 1 during storage. This difference shows the significant effect of the process of the present invention in slowing down the aging of jelly. Example 1 exhibits the lowest aging enthalpy value during the entire storage period, and the variation range of its aging enthalpy value (0.43) is much smaller than that of Comparative Example 1 (1.43), indicating that it has better storage quality stability. Compared with Comparative Example 1, the aging enthalpy values ​​of Examples 1 to 3 achieved a reduction of 16% to 46% during storage.

[0092] In the same manner as in Example 1, the only difference is that 65, 70, 75, 85 and 95° C. are selected as the heating end temperature and the holding temperature. The resulting product is as follows Figure 5-9 .

[0093] Based on the above analysis, the present invention significantly reduces the aging enthalpy value of mung bean jelly by precisely controlling the heating conditions, effectively delays the aging process, reduces the changes in toughness and hardness of the jelly during storage, and reduces water loss, thereby greatly improving the storage quality of mung bean jelly, and plays an important role in promoting the industrial production of mung bean jelly.

[0094] Example 4: The heating rates are 4°C / min and 6°C / min respectively, and the remaining steps are the same as Example 3.

[0095] Table 4 Hardness and toughness of jelly prepared at heating rates of 4°C / min and 6°C / min

[0096]

[0097] It can be seen from Table 4 that the hardness and toughness of the jelly prepared at heating rates of 4°C / min and 6°C / min respectively meet the production requirements, and the effect is far better than that of the jelly prepared at a heating rate of 2°C / min.

[0098] Comparative Example 3: No insulation treatment was performed, and the remaining steps were the same as those in Example 3.

[0099] Table 5 Hardness and toughness of jelly prepared without heat preservation

[0100]

[0101] It can be seen from Table 5 that without heat preservation treatment, the hardness and toughness of the prepared jelly are not up to the production requirements, especially the toughness.

[0102] It should be noted that the above embodiments only represent the preferred embodiments of the present invention and do not constitute any form of limitation to the present invention. Any simple modification, equivalent transformation or improvement made to these embodiments based on the technical essence of the present invention shall be deemed to fall within the protection scope of the technical solution of the present invention.

Claims

1. A method for improving the texture quality of mung bean jelly during storage, characterized in that: The following steps are involved: A. Sample preparation: Take mung bean starch and water and stir evenly; B. Filtration: The mixed solution is filtered through a sieve to remove large particles that are not completely dissolved; C. Heating and heat preservation: gradually heat to 85-95°C, heating rate is 4-10°C / min, stirring during the heating process, and then heat preservation at the heating end temperature, the heat preservation time is 5-40min, and the jelly is transparent after forming; D. Filling and sealing: put the starch paste into the package while it is still hot and seal it; E. Cooling: Cool the sample to obtain the finished product.

2. The method for improving the texture quality of instant mung bean jelly during storage according to claim 1, characterized in that: In step C, the heating temperature is 90-95°C.

3. The method for improving the texture quality of instant mung bean jelly during storage according to claim 1, characterized in that: In step C, the insulation time is 10-20 minutes.

4. The method for improving the texture quality of instant mung bean jelly during storage according to claim 1, characterized in that: In step C, the heating rate is 8-10°C / min.

5. The method for improving the texture quality of instant mung bean jelly during storage according to claim 1, characterized in that: In step D, the starch paste is stirred continuously to prevent the jelly from solidifying into clumps before filling.

6. An instant mung bean jelly prepared by the method of any one of claims 1 to 5.

7. The instant mung bean jelly according to claim 6, characterized in that 3-20 parts of mung bean starch, 60-120 parts of water.

8. The instant mung bean jelly according to claim 6, characterized in that 5-15 parts of mung bean starch, 70-100 parts of water.

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