Fruit granule jam, fruit granule yoghourt and preparation method thereof

Abstract

The invention relates to the technical field of yoghurt, and provides fruit granule jam, fruit granule yoghurt and a preparation method thereof, the fruit granule jam comprises fruit granules and an embedding layer located on the surfaces of the fruit granules; the embedding layer is prepared from the following raw materials: mixed powder containing hydroxypropyl starch and calcium ions, and a mixed solution containing sodium alginate and having the viscosity of 200-600cps; the surfaces of the fruit grains are coated with the mixed powder and then are mixed with the mixed liquid, and gel formed by the calcium ions and the sodium alginate is used as a part of the embedding layer; the mass content of the hydroxypropyl starch in the mixed powder is more than 30%. The embedding layers on the surfaces of the berry granules can improve the integrity of the berry granules, effectively reduce the loss of the sour environment of the yoghourt on the taste and flavor of the berries, and reduce the negative influence of oxidation on the color and nutritional ingredients of the berry granules.

Description

Technical Field

[0001] The present invention relates to the technical field of yogurt, and particularly relates to a fruit granule jam, a fruit granule yogurt and a preparation method thereof. Background Art

[0002] Flavored fermented milk can also be called flavored yogurt, which is usually made by adding other ingredients such as jam, fruit granules, vitamins, etc. to ordinary plain yogurt to meet the taste requirements of different consumers. At present, most flavored yogurt products mainly add fruit granule jam, and fruit granule yogurt occupies an important share in low-temperature yogurt products. Fruit granule yogurt usually contains ingredients such as vitamins and dietary fiber in fruits, and depending on the type of fruit, the sensory flavor and taste of the fruit granules in the yogurt are not the same.

[0003] In industrial production, the fruit granules in yogurt, especially large fruit granules, are easily affected by the mechanical forces of each process, resulting in damaged integrity; the acidic environment of the yogurt itself will also cause the taste of the fruit granules to lose water and become soft, losing their original flavor; some fruit granules will also fade due to oxidation and the loss of nutrients, seriously affecting the product appearance and consumers' appetite. The existing fruit granule hardening technology usually involves sugar pickling and spraying calcium salt solution on quick-frozen fruit granules, which has a certain effect on improving the hardness of the fruit granules, but often results in a dry, rough and heavy residue taste of the fruit granules.

[0004] Therefore, a product and method with high fruit granule integrity, which can avoid color change and nutrient loss caused by oxidation of the fruit granules, and can maintain the fresh flavor and taste of the fruit granules, are of great significance for the development of large fruit granule yogurt products. Summary of the Invention

[0005] The present invention provides a fruit granule jam, a fruit granule yogurt and a preparation method thereof. By wrapping a specific mixed powder on the surface of the fruit granules and then mixing with a specific mixed solution to form a specific embedding layer. Among them, the gel formed by calcium ions and sodium alginate is used as part of the embedding layer, which can form a stable, uniform and strong embedding layer on the surface of the fruit granules. This embedding layer can improve the integrity of the berry fruit granules, effectively reduce the loss of the taste and flavor of the berries caused by the acidic environment of the yogurt itself, and at the same time reduce the negative impact of oxidation on the color and nutrients of the fruit granules.

[0006] In the first aspect, the present invention provides a fruit granule jam, comprising: fruit granules, and an embedding layer located on the surface of the fruit granules; The raw materials of the embedding layer include: a mixed powder containing hydroxypropyl starch and calcium ions, and a mixed solution containing sodium alginate with a viscosity of 200 - 600 cps; The surface of the fruit granules is wrapped with the mixed powder and then mixed with the mixed solution, and after post-treatment, the embedding layer is obtained. The gel formed by the calcium ions and the sodium alginate is used as part of the embedding layer; The mass content of hydroxypropyl starch in the mixed powder is more than 30%; the mass of the mixed powder is 10% - 15% of the mass of the fruit grains; The mixed liquid contains sodium alginate with a mass concentration of 0.5 - 1.5%; the mixed liquid contains konjac gum with a mass concentration of 0.5 - 2%; the mass of the product after drying the mixed liquid is 40% - 50% of the mass of the fruit grains.

[0007] In the present invention, a coating powder layer and a coating gum layer (i.e., the mixed liquid) are sequentially formed on the surface of the berries. The coating powder layer is formed on the surface of the moist berries by the mixed powder containing hydroxypropyl starch and calcium ions. Among them, hydroxypropyl starch acts as an adhesive and a filler, which is beneficial to the better adhesion of calcium ions to the surface of the berries and is the main component for forming the coating powder layer. The coating gum layer is formed on the surface of the coated berries by the mixed liquid containing sodium alginate with a viscosity of 200 - 600 cps. The calcium ions in the coating powder layer can combine with sodium alginate in the coating gum liquid to form a gel film structure. One of the functions is to make the combination between the coating powder layer and the coating gum layer tight, and the other is to synergistically enhance the stability and mechanical strength of the coating gum layer; after the berries treated by embedding are made into jam and added to yogurt, the gum layer and powder layer on the surface of the berries form an embedding layer, which improves the integrity of the fruit grains of the berries and effectively reduces the loss of the taste and flavor of the berries caused by the acidic environment of the yogurt itself. At the same time, it reduces the negative impact of oxidation on the color and nutritional components of the fruit grains.

[0008] It is found through experiments that physical starch also has a certain adhesive / filler effect. Physical starch mainly changes the starch granule structure by physical means and has a relatively small change in the starch molecular structure. Its adhesion effect and stability are inferior to those of the hydroxypropyl starch used in the present invention. If the sodium alginate in the mixed liquid is replaced with substances having similar functions, such as low-ester pectin and carrageenan, since there are certain requirements for temperature when low-ester pectin forms a gel with calcium ions, usually the gel effect is better at a lower temperature, while carrageenan needs to be heated to above 80 °C to fully combine with calcium ions to form a gel structure, and it has high requirements for temperature; in addition, the gel structure formed by low-ester pectin and calcium ions is soft in texture and low in transparency, while the gel structure formed by carrageenan and calcium ions has high transparency but brittle gel texture. The gel structures formed by the above two substances with calcium ions are inferior to those of sodium alginate in terms of performance. The formation process of the gel between sodium alginate and calcium ions in the present invention is less affected by temperature, the reaction is rapid, and the formed gel structure has good mechanical strength, stability and transparency.

[0009] According to the fruit grain jam provided by the present invention, the mixed powder contains hydroxypropyl starch and calcium lactate with a mass ratio of 30 - 91:8 - 61; and / or, the mixed powder contains calcium lactate and calcium chloride with a mass ratio of 8 - 61:1 - 9.

[0010] Preferably, by mass percentage, the mixed powder comprises: 30% - 91% hydroxypropyl starch, 8% - 61% calcium lactate, and 1% - 9% calcium chloride.

[0011] The mixed powder of the present invention contains both calcium lactate and calcium chloride. When forming a gel structure with sodium alginate, calcium chloride reacts quickly and calcium lactate reacts slowly. The compound use of the two can control the reaction rate and make the gelation process present a more appropriate intermediate state. If only calcium chloride is used, the formed gel has high strength, but the gel layer is too hard and brittle. If only calcium lactate is used, the formed gel has relatively low strength. The compound use of the two can make the gel strength moderate. In addition, if only calcium chloride is used, due to its relatively fast gel reaction, it is easy to cause the gel layer to be uneven. When compounded with calcium lactate, it can improve the unevenness of the gel and make the structure and texture of the gel layer more uniform.

[0012] According to the fruit granule jam provided by the present invention, the particle size of the fruit granules is above 12 mm.

[0013] Preferably, the fruit granules are selected from one or a combination of two or more of blueberries, grapes, cranberries, and cherry tomatoes.

[0014] According to the fruit granule jam provided by the present invention, the mixed liquid contains konjac gum and xanthan gum with a mass ratio of 0.5 - 2:0.4 - 1.2.

[0015] Preferably, by mass percentage, the mixed liquid comprises: 0.5 - 1.5% sodium alginate, 0.5 - 2% konjac gum, and 0.4 - 1.2% xanthan gum.

[0016] Both konjac gum and xanthan gum have good water solubility, thickening property, and acid and alkali resistance. Among them, the konjac gum solution has high transparency, and the xanthan gum solution has a suspension stabilizing effect. The colloidal solution compounded with sodium alginate has high viscosity, good pseudoplasticity, and transparency, which helps to form a more uniform and stable embedding layer. In addition, due to its own viscosity, xanthan gum makes the berries not aggregate at the bottom of the coating tank due to their own gravity during the coating process, that is, it improves the suspension stability of the mixed liquid for the fruit granules, ensures that the fruit granules of the berries do not sink to the bottom during the coating process, and thus is conducive to forming a uniform coating layer on the surface of the berries.

[0017] Experiments found that although other colloids such as guar gum, locust bean gum, and pectin have certain thickening properties, the comprehensive effects of water solubility, thickening, and acid and alkali resistance achieved by compounding these colloid raw materials are not as good as the combined use of konjac gum and xanthan gum of the present invention.

[0018] In the second aspect, the present invention also provides a preparation method of the above-mentioned fruit granule jam, including: coating the surface-wet fruit granules with powder in a mixed powder containing hydroxypropyl starch and calcium ions to obtain a first semi-finished product; The first semi-finished product is encapsulated in a mixed solution containing sodium alginate with a viscosity of 200 to 600 cps to obtain a second semi-finished product; the calcium ions and the sodium alginate form a gel, and the gel is coated on the fruit grains as part of the embedding layer.

[0019] According to the method for preparing the fruit grain jam provided by the present invention, it includes: the second semi-finished product is washed with water and then dried to obtain a third semi-finished product; The third semi-finished product is mixed and blended with water, a sweetener, and a stabilizer, and then subjected to cooking, sterilization, and cooling.

[0020] According to the method for preparing the fruit grain jam provided by the present invention, it includes: (1) The quick-frozen fruit grains are taken out from an environment of -18°C to -22°C and placed in an environment of 0°C to 10°C to naturally thaw until the surfaces of the fruit grains are moist, obtaining semi-finished product A.

[0021] (2) The semi-finished product A is coated with a mixed powder to form a coating layer, obtaining semi-finished product B.

[0022] (3) The semi-finished product B is encapsulated with an encapsulating solution to form an encapsulating layer. After encapsulation, the semi-finished product is taken out and washed with clear water. The temperature of the clear water is 20°C to 30°C, and the washing time is 1 to 2 minutes; then it is blown with a cold air blower (natural wind) for 15 to 30 minutes for drying. The drying treatment helps to remove the excess moisture on the surface of the encapsulating layer and accelerate the curing of colloids such as sodium alginate, thereby forming a stable encapsulating layer, obtaining semi-finished product C.

[0023] (5) The semi-finished product C is mixed and blended with pure water, a sweetener, and a stabilizer, and heated and cooked to obtain semi-finished product D.

[0024] (6) The semi-finished product D is subjected to a sterilization treatment, and then cooled and packaged into finished fruit grain jam products.

[0025] Preferably, the step (2) includes: placing the mixed powder in a rotating tank, slowly putting the semi-finished product A into the rotating tank and rolling to coat the powder. To ensure uniform coating of the berry surface, the rotating speed of the rotating tank is 10 to 30 rpm, and the temperature is 10°C to 40°C; vibrating with a vibrating sieve to remove the excess powder on the berry surface, ensuring that no mixed powder drops during encapsulation, and the mass of the coating layer is 10% to 15% of the mass of the semi-finished product A.

[0026] Preferably, the step (3) includes: putting the encapsulating solution into an encapsulating tank, slowly putting the berry coated with powder into the encapsulating tank. To ensure uniform encapsulation of the berry surface, the rotating speed of the stirring paddle is 30 to 60 rpm, the stirring reaction time is 10 to 30 minutes, the temperature is 10°C to 40°C, and the mass of the encapsulating layer is 40% to 50% of the mass of the semi-finished product A.

[0027] Preferably, the steaming temperature is 70°C to 85°C, and the steaming time is 15 to 30 minutes.

[0028] Preferably, the sweetener is selected from one or more of white granulated sugar, high fructose syrup, sucralose, and stevioside; further preferably, the sweetener is a mixture of white granulated sugar and high fructose syrup with a mass ratio of 10 to 20:17.

[0029] Preferably, the stabilizer is selected from one or more of hydroxypropyl distarch phosphate, pectin, gellan gum, citric acid, and sodium citrate. Further preferably, the stabilizer is a mixture of hydroxypropyl distarch phosphate, gellan gum, citric acid, and sodium citrate, wherein the mass ratio of hydroxypropyl distarch phosphate, gellan gum, citric acid, and sodium citrate is 2 to 3:0.1 to 0.5:0.01 to 0.05:0.01 to 0.1.

[0030] Preferably, in the semi-finished product D, the addition amount of purified water is 3 to 5% of the finished product quality, the addition amount of the sweetener is 30.3 to 34.3% of the finished product quality, and the addition amount of the stabilizer is 2 to 3% of the finished product quality.

[0031] Preferably, the sterilization temperature is 90 to 93°C, and the time is 10 to 30 minutes.

[0032] Preferably, it is filled after cooling to 0 to 10°C.

[0033] In a third aspect, the present invention also provides a fruit granule yogurt, comprising: the fruit granule jam as described above or the fruit granule jam prepared by the preparation method as described above.

[0034] According to the fruit granule yogurt provided by the present invention, the mass concentration of the fruit granule jam is 13 to 18%.

[0035] According to the fruit granule yogurt provided by the present invention, its raw materials include: raw milk, fruit granule jam, lactase, and lactic acid bacteria.

[0036] Preferably, the addition amount of lactase is 0.05 to 0.15%.

[0037] Preferably, the addition amount of lactic acid bacteria is 0.1 to 0.3%.

[0038] Preferably, the lactic acid bacteria are a mixture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus subsp. salivarius.

[0039] In a fourth aspect, the present invention also provides a preparation method of the fruit granule yogurt as described above, comprising: first homogenizing, sterilizing, fermenting, and smooth cooling the raw milk, and then mixing it with the fruit granule jam to obtain the fruit granule yogurt; The fruit granule jam is selected from the fruit granule jam as described above or the fruit granule jam prepared by the preparation method as described above.

[0040] Preferably, when mixing the fruit pieces and jam, the stirring speed is 10 - 30 rpm, the temperature is 18 - 25 °C, and the time is 5 - 7 min.

[0041] According to the method for preparing the fruit - granule yogurt provided by the present invention, it includes: (1) Heating raw milk to 58 °C - 63 °C, performing homogenization under a homogenization pressure of 180 - 200 bar, and the homogenization time is 10 - 30 min.

[0042] (2) Sterilizing the raw milk processed in step (1), with the sterilization temperature of 93 °C - 95 °C and the time of 300 - 330 s.

[0043] (3) Adding lactase and lactic acid bacteria into the liquid material processed in step (2), starting stirring, with a rotation speed of 20 - 40 rpm and a time of 2 - 3 min, and performing fermentation at a fermentation temperature of 40 °C - 42 °C until the acidity ≥ 70 °T.

[0044] (4) Performing smooth cooling on the liquid material obtained in step (3), wherein the opening of the smooth pump is 30% - 60%, and the cooling temperature is 18 °C - 25 °C.

[0045] (5) Adding the fruit pieces and jam to the yogurt obtained in step (4), starting stirring, and after the stirring ends, cooling to 0 °C - 10 °C for storage.

[0046] A kind of fruit - granule jam, fruit - granule yogurt and its preparation method provided by the present invention, by wrapping a specific mixed powder on the surface of the fruit pieces and then mixing with a specific mixed liquid. Among them, the gel formed by calcium ions and sodium alginate is used as a part of the embedding layer, which can form a stable, uniform and strong embedding layer on the surface of the fruit pieces. This embedding layer can improve the integrity of the berry fruit pieces, effectively reduce the loss of the taste and flavor of the berries caused by the acidic environment of the yogurt itself, and at the same time reduce the negative impact of oxidation on the color and nutritional components of the fruit pieces. Detailed Embodiments

[0047] To make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the present invention will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of them. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0048] For those not specifying specific technologies or conditions in the embodiments, they shall be carried out according to the technologies or conditions described in the literature in this field, or according to the product specifications. For the reagents or instruments not indicating the manufacturer, they are all conventional products that can be obtained through regular channels.

[0049] The lactic acid bacteria in the embodiments of the present invention contain Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, and are derived from DELVO ® FRESH Pioneer-02 of DSM Food specialties Australia.

[0050] Example 1A Fruit Granule Jam This example provides a fruit granule jam, and its raw materials include: Quick-frozen berries: Quick-frozen blueberries, with an average particle size of 14 mm.

[0051] Mixed powder: Calculated based on the total mass of the mixed powder being 100%, it consists of 8% calcium lactate, 1% calcium chloride, and the balance being hydroxypropyl starch. Among them, the particle size of the mixed powder is 130 mesh.

[0052] Coating solution: Calculated based on the total mass of the coating solution being 100%, it consists of 1.5% sodium alginate, 2.0% konjac gum, 1.2% xanthan gum, and the balance being purified water. To ensure uniform coating, the viscosity of the coating solution is 600 cps; Sweetener: A mixture of granulated sugar and high fructose syrup with a mass ratio of 15.3:17; Stabilizer: A mixture of hydroxypropyl distarch phosphate, gellan gum, citric acid, and sodium citrate. Among them, the mass ratio of hydroxypropyl distarch phosphate, gellan gum, citric acid, and sodium citrate is 2.32:0.1:0.01:0.07.

[0053] This example also provides a preparation method for the above fruit granule jam, and its steps are as follows: (1) Take out the quick-frozen berries from the environment of -18°C to -22°C and place them in the environment of 0°C to 10°C to naturally thaw until the surface of the berries is moist, obtaining semi-finished product A.

[0054] (2) Use the mixed powder to coat semi-finished product A to form a coating layer, obtaining semi-finished product B. The specific process is as follows: Place the mixed powder in a rotating tank, slowly put semi-finished product A into the rotating tank and roll it to coat with powder. To ensure uniform coating on the surface of the berries, the rotation speed of the rotating tank is 20 rpm, and the temperature is 25°C; Use a vibrating sieve to vibrate and remove the excess powder on the surface of the berries to ensure that no mixed powder drops during coating. The mass of the coating layer is 10% of the mass of semi-finished product A.

[0055] (3) Use the encapsulation liquid to encapsulate the semi-finished product B to form an encapsulation layer, obtaining semi-finished product C. The specific process is as follows: Place the encapsulation liquid in an encapsulation tank, and slowly put the floured berries into the encapsulation tank. To ensure uniform encapsulation on the surface of the berries, the stirring speed of the slurry is 40 rpm, the stirring reaction time is 15 min, the temperature is 25 °C. After the stirring is completed, take out the semi-finished product and wash it with clean water at a temperature of 25 °C for 1 min, and then blow it with a cold air blower for 15 min for drying. The drying treatment helps to remove the excess water on the surface of the encapsulation layer and accelerate the curing of colloids such as sodium alginate, thereby forming a stable embedding layer to obtain semi-finished product C. Among them, the mass of the encapsulation layer is 40% of the mass of semi-finished product A.

[0056] (4) Mix semi-finished product C with pure water, sweetener, and stabilizer evenly, and heat it for cooking. The cooking temperature is 83 °C and the cooking time is 20 min to obtain semi-finished product D; in semi-finished product D, the addition amount of pure water is 4% of the mass of the finished product, the addition amount of the sweetener is 32.3% of the mass of the finished product, and the addition amount of the stabilizer is 2.5% of the mass of the finished product.

[0057] (6) Perform a sterilization treatment on semi-finished product D at a sterilization temperature of 90 °C for 10 min, and then cool it to 7 °C and package it into the finished product of fruit granule jam.

[0058] Examples 2A - 10A Fruit Granule Jam It is basically the same as Example 1A, with the only difference being that the composition of the mixed powder and the composition of the encapsulation liquid are as shown in Table 1 below.

[0059] Table 1

[0060] Example 11A Fruit Granule Jam A kind of fruit granule jam, which is basically the same as Example 5A, with the only difference being that the vibration time of the vibrating screen is adjusted so that the mass of the floured layer is 15% of the mass of semi-finished product A.

[0061] Example 12A Fruit Granule Jam A kind of fruit granule jam, which is basically the same as Example 5A, with the only difference being that the reaction time is adjusted so that the mass of the encapsulation layer is 50% of the mass of semi-finished product A.

[0062] Example 1B Fruit Granule Yogurt This example provides a kind of fruit granule yogurt. By mass percentage, its raw materials include: 13% of fruit granule jam, 0.1% of lactase, 0.2% of lactic acid bacteria, and the balance is raw milk. Among them, the fruit granule jam is prepared in Example 1A.

[0063] This example also provides a preparation method of the fruit granule yogurt, and its steps are as follows: (1) Heat the raw milk to 60°C and homogenize it at a homogenization pressure of 200 bar for 15 minutes.

[0064] (2) Sterilize the raw milk processed in step (1) at a sterilization temperature of 93°C for 330 seconds.

[0065] (3) Add lactase and lactic acid bacteria to the liquid material processed in step (2), start stirring at a rotation speed of 30 rpm for 2.5 minutes, and carry out fermentation at a fermentation temperature of 42°C until the acidity reaches 85°T.

[0066] (4) Carry out smooth cooling of the liquid material obtained in step (3). Among them, the opening of the smooth pump is 30%, and the cooling temperature is 25°C.

[0067] (5) Add the fruit granule jam to the yogurt obtained in step (4), start stirring at a stirring speed of 20 rpm, at a temperature of 20°C for 6 minutes. After the stirring ends, cool down to 7°C and then store.

[0068] Example 2B - Example 12B Fruit Granule Yogurt It is basically the same as Example 1B, except that: the raw materials are different, as shown in Table 2 below.

[0069] Table 2

[0070] Comparative Example 1 Fruit Granule Jam This comparative example provides a kind of fruit granule jam, and its preparation method is as follows: (1) Take out the quick-frozen berries from the environment of -18°C to -22°C and place them in the environment of 0°C to 10°C to naturally thaw until the surface of the berries is moist, obtaining semi-finished product A.

[0071] (2) Immerse semi-finished product A in the sugar solution for 24 - 48 hours, and then spray the calcium salt solution on its surface to achieve the purpose of hardening the fruit granules. At this time, it is semi-finished product E.

[0072] (3) Mix semi-finished product E with pure water, sweetener, and stabilizer evenly, heat and cook. The cooking temperature and cooking time are the same as those in Example 1A to obtain semi-finished product F; the addition amounts of pure water, sweetener, and stabilizer are the same as those in Example 1A.

[0073] (4) Carry out sterilization treatment on semi-finished product F, and after cooling, package it into the finished product of fruit granule jam. The sterilization and cooling parameters are the same as those in Example 1A.

[0074] Comparative Example 2 Fruit Granule Jam It is basically the same as Example 5A, except that: replace the hydroxypropyl starch in the mixed powder with physical starch in equal mass.

[0075] Comparative Example 3 Fruit Granule Jam It is basically the same as Example 5A, except that: the sodium alginate in the coating liquid is replaced with low-ester pectin in equal mass.

[0076] Comparative Example 4 Fruit Granule Yogurt It is basically the same as Example 1B, except that: the fruit granule jam is replaced with the fruit granule jam prepared in Comparative Example 1.

[0077] Comparative Example 5 Fruit Granule Yogurt It is basically the same as Example 2B, except that: the fruit granule jam is replaced with the fruit granule jam prepared in Comparative Example 1.

[0078] Comparative Example 6 Fruit Granule Yogurt It is basically the same as Example 4B, except that: the fruit granule jam is replaced with the fruit granule jam prepared in Comparative Example 1.

[0079] Comparative Example 7 Fruit Granule Yogurt It is basically the same as Example 5B, except that: the fruit granule jam is replaced with the fruit granule jam prepared in Comparative Example 2.

[0080] Comparative Example 8 Fruit Granule Yogurt It is basically the same as Example 5B, except that: the fruit granule jam is replaced with the fruit granule jam prepared in Comparative Example 3.

[0081] Comparative Example 9 Fruit Granule Jam It is basically the same as Example 5A, except that: the mixed powder is replaced with a mixed powder solution in equal mass, including 100 ml of hydroxypropyl starch solution with a concentration of 180% (m / v), 100 ml of calcium lactate solution with a concentration of 108% (m / v), and 100 ml of calcium chloride solution with a concentration of 12% (m / v).

[0082] Comparative Example 10 Fruit Granule Yogurt It is basically the same as Example 5B, except that: the fruit granule jam is replaced with the fruit granule jam prepared in Comparative Example 9.

[0083] Comparative Example 11 Fruit Granule Jam It is basically the same as Example 5A, except that: the vibration time of the vibrating screen is adjusted so that the mass of the coating layer is 20% of the mass of semi-finished product A.

[0084] Comparative Example 12 Fruit Granule Yogurt It is basically the same as Example 5B, except that: the fruit granule jam is replaced with the fruit granule jam prepared in Comparative Example 11.

[0085] Comparative Example 13 Fruit Granule Jam Basically the same as Example 5A, except that: the konjac gum with a mass content of 1.2% in the encapsulating liquid is replaced with maltodextrin in equal mass.

[0086] Comparative Example 14 Fruit Granule Yogurt Basically the same as Example 5B, except that: the fruit granule jam is replaced with the fruit granule jam prepared in Comparative Example 13.

[0087] Test Example 1 Fruit Granule Particle Size and Jam Brix Test Object: Fruit Granule Jam Test Method: First, place the fruit stalk of the berry in the fruit granule jam perpendicular to the vernier caliper, then use the measuring jaws to clamp the largest diameter or the "equator" of the berry for measurement. Change the direction of the berry and repeat the measurement three times and take the average value.

[0088] The test results of the examples and comparative examples are as follows: Table 3

[0089] It can be seen that the fruit granule particle size range of the examples and comparative examples of the present invention is 11 - 16 mm, and the jam Brix is 25% - 35%.

[0090] Test Example 2 Viscosity Pour the fruit granule jam into a container such as a beaker, place it under the condition of 20 °C for constant temperature treatment of the jam, start the detection after the center temperature of the jam reaches the standard measured by a thermometer, and the detection process is as follows: 1. First, place the Bostwick viscometer on a horizontal table and adjust the viscometer to be horizontal; 2. Pour the fruit granule jam sample to fill the sluice groove, and use a clean and dry glass rod tool to scrape the top of the sluice groove to remove the excess sample; 3. Quickly open the gate and start the stopwatch at the same time. After 60 s, read the flowing distance (cm) of the fruit granule jam sample along the groove. Since the cross-section of the sample flow is uneven, it is necessary to read the maximum distance Lmax and the minimum distance Lmin of the end cross-section, and take the average distance as the final result.

[0091] 4. Calculation formula: L = (Lmax + Lmin) / 2; where: L: viscosity, cm; Lmax: the maximum distance in the groove, cm; Lmin: the minimum distance in the groove, cm.

[0092] The viscosity test results of the fruit granule jams of the examples and comparative examples are shown in the following table: Table 4

[0093] As can be seen from the data in the above table, for the same berry raw materials, there is a difference in viscosity between the embedded fruit granule jam (viscosity 7.0 - 7.5 cm) and the non-embedded fruit granule jam (5.9 - 6.1 cm). The viscosity of the former is lower, which may be related to the smooth embedding layer. The low-viscosity berry fruit granule jam also has good fluidity. There is no significant difference between the examples and Comparative Example 2, Comparative Example 3, and Comparative Example 9, indicating that the replacement of hydroxypropyl starch, sodium alginate, and the use of a mixed powder solution have no significant effect on the viscosity index of the berry fruit granule jam. There is no significant difference between the examples and Comparative Example 11 and Comparative Example 13, indicating that improving the quality of the coating layer and replacing konjac gum with maltodextrin have no significant effect on the viscosity index of the berry fruit granule jam.

[0094] Test Example 3 Embedding layer breakage rate and increase rate of embedding layer breakage rate Test objects: Fruit granule jam and fruit granule yogurt Test method: Pour the sample into a 20-mesh metal wire sieve, and wash away the sugar solution and additives in warm water at 30 - 35 °C. Count the total number of berry particles and the number of berry particles with damaged embedding layers respectively. Among them, the sampling amount of the fruit granule jam is 500 g, and the corresponding sampling amount of the fruit granule yogurt finished product is calculated according to the jam addition amount (ensuring the same amount of fruit granule jam).

[0095] The calculation formula for the embedding layer breakage rate is: P = (B / A) × 100; where: P: Embedding layer breakage rate, %; A: Total number of berry particles, pieces; B: Number of berry particles with damaged embedding layers, pieces. Among them, the number of berry particles with damaged embedding layers refers to the berry particles with damaged phenomena such as cracks, breakage, and incompleteness on the surface coating layer of the berries.

[0096] In order to count the change situation between the embedding layer breakage rate of berries in the fruit granule yogurt and that in the fruit granule jam, calculate the increase rate of the embedding layer breakage rate. The formula is: G = (P2 - P1) / P1; where: G: Increase rate of embedding layer breakage rate, %; P1: Embedding layer breakage rate of berries in the fruit granule jam, %; P2: Embedding layer breakage rate of berries in the fruit granule yogurt, %.

[0097] The test results of the examples and comparative examples are shown in the following table: Table 5

[0098] As can be seen from the data in the above table, the difference in the breakage rate of the berry embedding layer in the fruit granule jam among the examples is not significant, ranging from 4.0% to 4.3%. This indicates that after the embedding fruit granules are processed by the jam-making process, the degree of breakage of the embedding layer is not high. However, the breakage rate of the berry embedding layer in the comparative examples is significantly higher than that in the examples, and the breakage rate of comparative example 9 is significantly higher than that of comparative examples 11, 3, and 2, and is similar to that of comparative example 13. Similarly, the difference in the breakage rate of the berry embedding layer in the fruit granule yogurt among the examples is not significant, ranging from 4.5% to 4.9%, and the degree of breakage of the embedding layer is still relatively low. In the comparative examples, the breakage rate of the berry embedding layer in the fruit granule yogurt has increased significantly, and the breakage rate of comparative example 10 is significantly higher than that of comparative examples 12, 8, and 7, and is similar to that of comparative example 13.

[0099] In the examples, whether it is the fruit granule jam or the fruit granule yogurt, the breakage rate of the berry embedding layer is relatively low. However, during the process from the fruit granule jam to the fruit granule yogurt, the breakage rate of the embedding layer has increased, with an average increase of 14.1%. This indicates that after the embedding fruit granules are mechanically processed such as pumping and stirring during the fruit granule filling process, the embedding layers of some fruit granules are broken. Combining the data in Table 4 above, it can be seen that the embedding fruit granules have good rheological properties, which can weaken the physical extrusion during pumping, stirring, and filling. At the same time, it shows that the embedding layer has a certain mechanical strength, which can effectively reduce external mechanical damage. However, in the comparative examples, whether it is the fruit granule jam or the fruit granule yogurt, the breakage rate of the berry embedding layer is significantly higher than that in the examples. Among them, the average increase in comparative example 7 is 23.1%, the average increase in comparative example 8 is 45.3%, the average increase in comparative example 10 is 56.3%, the average increase in comparative example 12 is 52%, and the average increase in comparative example 14 is 55.1%. This shows that the mechanical strength and stability of the berry embedding layer formed by using physical starch and low-ester pectin to replace hydroxypropyl starch and sodium alginate raw materials are inferior to those in the examples. At the same time, it also shows that compared with the mixed powder solution, the powdered mixed powder can give full play to its adhesive role, making the coating layer and the fruit granules combine more tightly. In addition, combining the data in Test Example 1 (Example 11), it can be seen that when the mass ratio of the coating layer is kept unchanged, increasing the mass ratio of the breading layer will reduce the thickness of the coating layer, and at the same time, it is not conducive to forming a stable and firm embedding layer of the coating liquid on the breading layer, overall reducing the ability of the embedding layer to resist external mechanical damage. During the formation of the gel structure by sodium alginate and composite calcium powder, maltodextrin contributes little to the gel strength. However, konjac gum has high gel properties due to its own characteristics. When used in combination with sodium alginate, a higher gel strength is formed. Secondly, the water retention capacity of maltodextrin is inferior to that of konjac gum, and the formed embedding layer has lower environmental tolerance and stability than the latter. Because of the synergistic effect of konjac gum, the breading layer can still form a stable, uniform, and highly tolerant embedding layer at a relatively low mass ratio.

[0100] Test Example 4 Fruit Granule Breakage Rate and Fruit Granule Breakage Rate Increase Test Object: Fruit Granule Jam and Fruit Granule Yogurt Testing method: Pour the sample into a 20-mesh metal wire sieve, wash away the sugar solution and additives in warm water at 30 - 35°C, and count the total number of berry particles and the number of berry particles with damaged embedding layers respectively. Among them, the sampling amount of fruit granule jam is 500 g, and the sampling amount of the corresponding fruit granule yogurt finished product is calculated according to the jam addition amount (ensuring the same amount of fruit granule jam).

[0101] With the same amount of berry input, after making the fruit granule jam, take 500 g of jam sample (calculate the sampling amount of the corresponding fruit granule yogurt finished product according to the jam addition amount) and pour it into a 20-mesh metal wire sieve, wash away the sugar solution and additives in warm water at 30 - 35°C, and count the total number of berry particles and the number of damaged berry particles respectively.

[0102] The calculation formula for the damage rate of berry fruit granules is: p = (C / A) × 100%; where: p: the damage rate of berry fruit granules, %; a: the total number of berry particles, pieces; b: the number of damaged berry particles, pieces. Among them, the number of damaged berry particles refers to the berry particles with damage phenomena such as fragmentation and incompleteness.

[0103] In order to count the change situation between the damage rate of berry fruit granules in fruit granule yogurt and that in fruit granule jam, calculate the increase rate of fruit granule damage rate, and the formula is: g = (p2 - p1) / p1; where: g: the increase rate of fruit granule damage rate, %; p1: the damage rate of berry fruit granules in fruit granule jam, %; p2: the damage rate of berry fruit granules in fruit granule yogurt, %.

[0104] The test results of the examples and comparative examples are shown in the following table: Table 6

[0105] It can be seen from the table data that the difference in the damage rate of fruit granules in fruit granule jam among the examples is not significant, ranging from 3.0% to 3.3%, and the difference in the damage rate of fruit granules in fruit granule yogurt is also not significant, ranging from 3.2% to 3.7%; in each comparative example, whether it is fruit granule jam or fruit granule yogurt, the damage rate of fruit granules is higher than that of the examples. Among them, the damage rates of Comparative Example 2, Comparative Example 3, Comparative Example 9, Comparative Example 11 and Comparative Example 13 are significantly lower than that of Comparative Example 1. The above results show that on the one hand, the embedding layer has a significant effect on reducing the damage rate of fruit granules and maintaining the complete structure of fruit granules, and on the other hand, it shows that the effects of replacing hydroxypropyl starch and sodium alginate with physical starch and low-ester pectin respectively, using a mixed powder solution, increasing the mass ratio of the coating layer and using maltodextrin to replace konjac gum on maintaining the integrity of fruit granules are inferior to those of the examples.

[0106] In addition, in the examples and comparative examples, after the fruit granule jam was added to the yogurt, the breakage rate of the fruit granules increased. Combining the data of Test Example 3, it can be seen that the breakage rate of the fruit granules in the fruit granule jam and the fruit granule yogurt is lower than that of the embedding layer, indicating that there are cases where the embedding layer is damaged but the fruit granules are not damaged in both the fruit granule jam and the fruit granule yogurt. At the same time, it also shows that when the berry embedding layer is subjected to external mechanical extrusion and physical interference, it loses its own gel structure, thereby reducing the negative impact of mechanical action on the integrity of the fruit granules.

[0107] Test Example 5 pH Value of Fruit Granule Yogurt at the End of Shelf Life (28d) After storing the fruit granule yogurt of the examples and comparative examples at 0 - 10 °C for 28 days, samples were taken to test their pH values, and the results are as follows: Table 7

[0108] From the data in the table, it can be seen that the pH values of each example at the end of shelf life (28d) are significantly higher than those of the comparative examples. Among them, the pH values of Comparative Examples 4 - 6 are the lowest at the end of shelf life. On the one hand, it shows that the embedding layer formed by replacing hydroxypropyl starch with physical starch, replacing sodium alginate with low-ester pectin, replacing konjac gum with maltodextrin, replacing the powder mixture with a mixed powder solution, and increasing the mass ratio of the coating layer cannot reach the level of the examples in maintaining the pH value of the fruit granule yogurt during the shelf life. On the other hand, it indicates that due to the existence of the barrier film in the fruit granule jam treated by embedding in the yogurt, the organic acids in the fruit granules cannot be released into the yogurt, so the yogurt has a more stable pH, which helps to maintain the acidity balance of the yogurt and ensure the consistency of the flavor and quality of the yogurt during the shelf life.

[0109] Test Example 6 Color Difference A color difference meter was used to measure the color difference of the fruit granule jam in the examples and comparative examples. Before measurement, it was calibrated with a standard white board. represents the light and dark degree of the color; represents the red and green degree of the color; represents the yellow and blue degree of the color; represents the total color difference, and the calculation formula is as follows:

[0110] In the formula: represents the total color difference value of the fruit granules at the end of shelf life (28d) and at the beginning of the shelf life of the fruit granule yogurt; represents the brightness difference value of the fruit granules at the end of shelf life (28d) and at the beginning of the shelf life of the fruit granule yogurt; represents the red and green color difference value of the fruit granules at the end of shelf life (28d) and at the beginning of the shelf life of the fruit granule yogurt; Indicates the yellow-blue color difference of the fruit grains in the fruit yogurt at the end of the shelf life (28d) and at the beginning of the shelf life.

[0111] Among them, the beginning of the shelf life refers to sampling and testing the fruit yogurt 8 hours after filling; the end of the shelf life (28d) refers to sampling and testing the fruit yogurt after storing it at 0-10°C for 28d.

[0112] The test results are shown in the following table: Table 8

[0113] It can be seen from the data in the table that the total color difference of the fruit grains in the fruit yogurt of the examples at the end of the shelf life ( ) is significantly smaller than that of the comparative examples. Among them, the color differences of Comparative Examples 4-6 are the largest, and those of Comparative Examples 7, 8, 10, 12, and 14 are the next, indicating that the embedding treatment can effectively reduce the discoloration of the fruit grains in the yogurt caused by oxidation, maintain the fresh color of the fruit grains themselves, making the fruit grains more attractive. At the same time, it can be seen from the data that replacing hydroxypropyl starch with physical starch, sodium alginate with low-ester pectin, powdered mixed powder with mixed powder solution, konjac gum with maltodextrin, and increasing the mass ratio of the coating layer cannot achieve the same effect as the examples.

[0114] Test Example 7 Vitamin C and Polyphenol Contents Test the vitamin C content and polyphenol content of the fruit grains in the fruit jam of the examples and comparative examples.

[0115] After storing the fruit yogurt of the examples and comparative examples at 0-10°C for 28d, sample and test the vitamin C content and polyphenol content of the fruit grains.

[0116] The test results are as follows: Table 9

[0117] Table 10

[0118] As can be seen from the tabular data, in the fruit granule jam, the vitamin C and polyphenol contents in the examples are higher than those in the comparative examples; in the fruit granule yogurt at the end of the shelf life (28d), the vitamin C and polyphenol contents in the examples are also higher than those in the comparative examples. Among them, whether in the fruit granule jam or in the fruit granule yogurt at the end of the shelf life, the nutrient contents in Comparative Example 7, Comparative Example 8, Comparative Example 10, Comparative Example 11 and Comparative Example 13 are slightly higher than those in Comparative Examples 4-6. On the one hand, it shows that the encapsulation treatment can effectively reduce the negative effects of factors such as external temperature, oxygen, and acidic environment on nutrients. On the other hand, it shows that the encapsulation layers made of physical starch, low-ester pectin, maltodextrin, and mixed powder solution respectively and the improvement of the mass ratio of the coating layer cannot achieve the same effect as the examples in maintaining the nutrient content.

[0119] Test Example 8 Sensory Test Test objects: Fruit granule yogurt at the beginning of the shelf life and fruit granule yogurt at the end of the shelf life; among them, the beginning of the shelf life refers to sampling and testing the fruit granule yogurt 8 hours after filling; the end of the shelf life (28d) refers to sampling and testing the fruit granule yogurt after storing it at 0-10°C for 28 days.

[0120] Test method: (1) Test preparation Sample preparation: Take out the samples of each example and comparative example from the environment of 0-10°C, and pour 30g of each into the same specification, colorless and odorless tasting cups respectively. Each tasting cup is pasted with a random three-digit code; Test environment: Select a quiet, well-ventilated and softly lit test room. The temperature is maintained at 20-22°C, and the relative humidity is 45-55%. Place clear water, soda crackers (for cleaning the mouth), paper towels and score sheets on each test bench; Recruitment of test personnel: Recruit ordinary consumers as test personnel, with a number of 50 people.

[0121] (2) Test process The test personnel randomly taste the samples. After each taste, they need to rinse their mouths with clear water and eat a small piece of soda cracker to clean their mouths, and wait for 15s before tasting the next sample; The test personnel score the overall preference of each sample according to the evaluation dimensions in the following table. The overall preference evaluation dimensions are shown in Table 11 below.

[0122] (3) Data statistics and analysis 1. Collect the scoring data of the overall preference of each sample by the test personnel and organize it; 2. Use statistical analysis methods to calculate the average score and standard deviation of each sample in terms of overall preference.

[0123] Table 11

[0124] The test results are shown in Table 12 below: Table 12

[0125] As can be seen from the table data, at the beginning of the shelf life, the overall preference score differences between the examples and the comparative examples (except Comparative Example 12) are not significant. At the end of the shelf life, the preference scores for the fruit granule yogurt in both the examples and the comparative examples decrease, but the preference score for the fruit granule yogurt in the examples is significantly higher than that in the comparative examples. Moreover, the overall preference scores of Comparative Example 7, Comparative Example 8, Comparative Example 10, and Comparative Example 14 are higher than those of Comparative Examples 4 - 6 and Comparative Example 12. Combining the above data results, it can be known that the jam made from the embedded berries and applied in yogurt has higher fruit granule integrity, color, flavor, and main nutritional components than the yogurt products made from non-embedded berries. In addition, hydroxypropyl starch, sodium alginate, and konjac gum, as the main core raw materials of the mixed powder and the coating layer, are irreplaceable. Similarly, the mixed powder being in powder form is also irreplaceable. However, when the mass ratio of the coating powder layer increases, it increases the powdery feeling of the embedded fruit granules, resulting in a significant decline in the overall taste of the fruit granule yogurt.

[0126] In summary, compared with the current preparation schemes for jam and fruit granule yogurt, the embedding technical scheme described in the present invention has better effects in the whole link from raw materials, processing to application, thereby improving the consumer satisfaction of the large berry fruit granule yogurt products.

[0127] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions recorded in the foregoing embodiments or perform equivalent replacements for some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A fruit jam, characterized in that: include: Fruit particles, and an embedding layer located on the surface of the fruit particles; The raw materials of the embedding layer include: a mixed powder containing hydroxypropyl starch and calcium ions, and a mixed liquid containing sodium alginate and having a viscosity of 200-600 cps; The mixed powder is coated on the surface of the fruit particles and then mixed with the mixed liquid, and the embedding layer is obtained through post-treatment, wherein the gel formed by the calcium ions and the sodium alginate serves as a part of the embedding layer; The mass content of hydroxypropyl starch in the mixed powder is more than 30%; the mass of the mixed powder is 10% to 15% of the mass of the fruit particles; The mixed solution contains sodium alginate with a mass concentration of 0.5-1.5%; the mixed solution contains konjac gum with a mass concentration of 0.5-2%; the mass of the product of the mixed solution after the post-treatment is 40%-50% of the mass of the fruit particles.

2. The fruit jam according to claim 1, characterized in that: The particle size of the fruit particles is greater than 12 mm.

3. The fruit jam according to claim 1, characterized in that: The mixed powder contains hydroxypropyl starch and calcium lactate in a mass ratio of 30-91:8-61.

4. The fruit jam according to claim 1, characterized in that: The mixed powder contains calcium lactate and calcium chloride in a mass ratio of 8-61:1-9.

5. The fruit jam according to any one of claims 1 to 4, characterized in that: The mixed solution contains konjac gum and xanthan gum in a mass ratio of 0.5-2:0.4-1.

2.

6. The method for preparing the fruit jam according to any one of claims 1 to 5, characterized in that: include: The fruit particles with moistened surfaces are coated with a mixed powder containing hydroxypropyl starch and calcium ions to obtain a first semi-finished product; Encapsulating the first semi-finished product in a mixed solution containing sodium alginate and having a viscosity of 200-600 cps to obtain a second semi-finished product; The second semi-finished product is post-processed to obtain a third semi-finished product; The calcium ions and the sodium alginate form a gel, and the gel is coated on the fruit particles as a part of the embedding layer.

7. The method for preparing fruit jam according to claim 6, characterized in that: include: The second semi-finished product is washed with water and then dried to obtain a third semi-finished product; The third semi-finished product is mixed with water, a sweetener and a stabilizer, and then boiled, sterilized and cooled.

8. A fruit yogurt, characterized in that: Contains the fruit jam according to any one of claims 1 to 5 or the fruit jam prepared by the preparation method according to claim 6 or 7.

9. The fruit yogurt according to claim 8, characterized in that: The mass concentration of the fruit jam is 13-18%.

10. The method for preparing the fruit yogurt according to claim 8 or 9, characterized in that: include: Firstly, raw milk is homogenized, sterilized, fermented and smoothed and cooled, and then mixed with fruit jam to obtain the fruit yogurt; The fruit jam is selected from the fruit jam according to any one of claims 1 to 5 or the fruit jam prepared by the preparation method according to claim 6 or 7.

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