Jam and preparation method thereof, and solidified dairy product containing jam

Abstract

The invention provides jam, a preparation method thereof and a solidified dairy product containing the jam. The jam is prepared from the following raw materials in percentage by weight: 10-40wt% of a sweetness regulator, 10-40wt% of a sweetening agent and the balance of a sweetening agent, 1 wt.% to 10 wt.% of a powdery substance; 0.1 wt.% to 1.5 wt.% of a stabilizer; 0.1 wt.% to 0.3 wt.% of an acidity regulator; wherein the stabilizer is a mixture of guar gum and gellan gum. According to the jam disclosed by the invention, a proper stabilizer formula and a production process are designed, so that on one hand, the jam has good dispersity, and the jam and a milk base to be fermented can be quickly dispersed and uniformly mixed in a mixing process; on the other hand, the jam has a good suspension characteristic, and the sedimentation rate of insoluble particles in the jam can be effectively reduced. When the jam disclosed by the invention is fermented to obtain a solidified dairy product, the solidified product is uniform in overall texture and free from a layering phenomenon.

Description

Technical Field

[0001] The invention relates to the technical field of jam, and in particular to a jam and a preparation method thereof, and a coagulated dairy product containing the jam. Background Art

[0002] In recent years, the market of set yogurt has developed rapidly and has been favored by consumers. However, set yogurt adopts the process of filling first and then fermenting. If you want to prepare fruit-flavored set yogurt, you can only mix the jam with milk or ingredient milk (referring to milk and other ingredients) and then fill it into the container for fermentation. However, when the jam contains fruit particles or other insoluble particles (such as nut powder, fruit powder, grain powder, vegetable powder), it is not easy to mix with milk or ingredient milk, and it is easy to cause problems such as jam precipitation and product stratification, which restricts the development of the fruit-flavored set yogurt category.

[0003] In view of the above problems, the existing technology can partially solve the problem of precipitation or stratification of insoluble particles in coagulated yogurt by adding a specific colloid combination to the ingredient milk to improve the suspension effect of the ingredient milk. However, since a large amount of colloid is added to the formula, it not only changes the texture of the product but also greatly affects the taste of the product. In addition, the addition of stabilizers such as colloids is contrary to the natural and high-quality characteristics of traditional coagulated products, which will reduce consumers' willingness to buy. Summary of the invention

[0004] In view of this, the present invention provides a jam and a preparation method thereof, and a coagulated dairy product containing the same. The insoluble particles and easily floating substances in the low-viscosity jam of the present invention can be stably distributed in low-viscosity liquids such as milk and ingredient milk, ensuring that the overall texture of the dairy product after coagulation is uniform and there is no stratification, thereby solving the technical problem that jam cannot be added online in the current coagulated dairy products.

[0005] In order to solve the technical problems raised in the background technology, the present invention adopts the following technical solutions:

[0006] In a first aspect, the present invention provides a jam, wherein the total mass of the jam is 100 wt.%, and the raw material composition of the jam comprises:

[0007] 10 wt.% to 40 wt.% of a sweet taste regulator;

[0008] 1wt.% to 10wt.% of powdered substances;

[0009] 0.1 wt.% to 1.5 wt.% of a stabilizer;

[0010] 0.1 wt.% to 0.3 wt.% of an acidity regulator;

[0011] and the balance of water;

[0012] Wherein, the stabilizer is a mixture of guar gum and gellan gum.

[0013] Furthermore, the added amount of the guar gum is 0.5wt.% to 1wt.%; and / or the added amount of the gellan gum is 0.01wt.% to 0.1wt.%.

[0014] Further, the powdery substance includes at least one of nut powder, fruit powder, vegetable powder, bean powder and tea powder; wherein the nut powder includes at least one of almond powder, sesame powder, walnut powder, peanut powder, chestnut powder, almond powder, pistachio powder and almond powder; the fruit powder includes at least one of strawberry powder, orange powder, blueberry powder, banana powder, mango powder, grape powder, apple powder, pineapple powder, cherry powder, coconut powder and kiwi powder; the vegetable powder includes at least one of carrot powder, cabbage powder, spinach powder, beetroot powder and pumpkin powder; the bean powder includes at least one of soybean powder, broad bean powder, mung bean powder, pea powder, red bean powder and black bean powder; the tea powder includes at least one of matcha powder, green tea powder, black tea powder, jasmine tea powder and oolong tea powder.

[0015] Furthermore, the particle size of the powdery substance ranges from 0.01 mm to 0.15 mm.

[0016] Furthermore, the acidity regulator includes at least one of sodium citrate and concentrated lemon juice.

[0017] In a second aspect, the present invention provides a method for preparing the jam as described above, the method comprising the following steps:

[0018] S1: 50-70wt.% of a sweetness regulator is mixed evenly with guar gum and gellan gum, water is added thereto, heated to dissolve, and then kept warm;

[0019] S2: Add the remaining sweetness regulator, powdered substance and acidity regulator to the liquid obtained in S1, add water and stir to dissolve;

[0020] S3: sterilizing the liquid obtained in S2, and cooling it to 20-25° C. within 40-60 minutes after sterilization to prepare jam.

[0021] Further, the dissolution temperature in S1 is 70°C-90°C, and the time is 30-60min; the insulation temperature is 80-90°C; and / or the dissolution temperature in S2 is 80°C-90°C, and the time is 5-10min; and / or the sterilization temperature in S3 is 90°C±3°C, and the time is 7-15min;

[0022] In a third aspect, the present invention provides a coagulated dairy product, wherein the raw material composition of the coagulated dairy product comprises:

[0023] 85wt.%~90wt.% raw milk;

[0024] 0wt.%~9wt.% sweet taste regulator;

[0025] 3 wt.% to 7 wt.% of the jam as described above, or the jam prepared according to the preparation method described above;

[0026] 0.005wt.% to 0.05wt.% of a defoaming agent;

[0027] 0.01wt.%~0.03wt.% of leavening agent.

[0028] Furthermore, the defoaming agent includes at least one of polydimethylsiloxane and its emulsion, sucrose fatty acid ester, polyglycerol fatty acid ester, mineral oil, white oil, Tween, silicon dioxide and propylene glycol.

[0029] Furthermore, the fermentation agent includes at least one of activated Lactobacillus bulgaricus and Streptococcus thermophilus.

[0030] In a fourth aspect, the present invention provides a method for preparing the coagulated dairy product as described above, the method comprising the following steps:

[0031] (1) Compounding: Add a sweetness regulator into raw milk, circulate the compounding material at 50-60° C. for 10-20 minutes, cool it to below 20° C., add a defoaming agent and stir for 5 minutes to obtain a batched milk;

[0032] (2) Homogenization and sterilization: Preheat the batch milk in step (1) to 60-65°C and homogenize, with a secondary pressure of 30-40 bar and a total pressure of 190-200 bar. Then sterilize the homogenized liquid at a temperature of 95±2°C for 300 seconds. After sterilization, cool the liquid to below 10°C;

[0033] (3) Inoculation: adding the starter to the liquid of step (2), circulating and stirring for 5 min, and then heating to 43±1° C. to obtain a milk base to be fermented;

[0034] (4) Filling: The jam as described above or the jam prepared according to the preparation method described above is mixed with the fermented milk base in step (3) through an online mixing system and then filled into a container;

[0035] (5) Packaging and fermentation: Packaging the container in step (4) and then fermenting. The temperature in the fermentation room is 45±2°C, and the acidity reaches 70-90°T, which is the end point of the fermentation.

[0036] (6) Finished product ripening: The product fermented in step (5) is cooled to 20-25°C, and then refrigerated and ripened at 4-6°C for 24 hours.

[0037] The beneficial effects of the above technical solution of the present invention are as follows:

[0038] The invention provides a jam and a preparation method thereof, and a coagulated dairy product containing the jam. The jam, based on the total mass of the jam being 100%, comprises raw materials comprising: 10wt.% to 40wt.% of a sweetness regulator; 1wt.% to 10wt.% of a powdery substance; 0.1wt.% to 1.5wt.% of a stabilizer; 0.1wt.% to 0.3wt.% of an acidity regulator; and the balance of water; wherein the stabilizer is a mixture of guar gum and gellan gum.

[0039] The jam in the present invention has good dispersibility by designing a suitable stabilizer formula and production process, and can be quickly dispersed and mixed when the jam is mixed with the milk base to be fermented. On the other hand, the jam has good suspension characteristics, which can effectively reduce the sedimentation rate of insoluble particles (nut powder, fruit and vegetable powder, bean powder, tea powder, etc.) in the jam. When the jam in the present invention is fermented to obtain a coagulated dairy product, the overall texture of the product after coagulation is uniform and there is no stratification phenomenon, thereby solving the technical problem that the jam cannot be added online in the current coagulated dairy product. Specifically, the jam in the comparative example is mixed with the milk base to be fermented and fermented. When the pH drops to the end point of the fermentation, some protein-containing powdered substances will flocculate and precipitate, and some fat-containing powdered substances will float, which will cause the product to have stratification problems. The use of the jam described in the present invention can solve the above problems, ensure that the final product has a uniform texture, no stratification, and has good stability during the shelf life. DETAILED DESCRIPTION

[0040] In order to further understand the present invention, preferred embodiments of the present invention are described below in conjunction with examples. However, it should be understood that these descriptions are only for further illustrating the features and advantages of the present invention, rather than for limiting the present invention.

[0041] In a first aspect, the present invention provides a jam, wherein the total mass of the jam is 100 wt.%, and the raw material composition of the jam comprises:

[0042] 10 wt.% to 40 wt.% of a sweet taste regulator;

[0043] 1wt.% to 10wt.% of powdered substances;

[0044] 0.1 wt.% to 1.5 wt.% of a stabilizer; the stabilizer is a mixture of guar gum and gellan gum;

[0045] 0.1 wt.% to 0.3 wt.% of an acidity regulator;

[0046] and the balance of water.

[0047] According to some embodiments of the present invention, the added amount of the guar gum is 0.5wt.% to 1wt.%; the added amount of the gellan gum is 0.01wt.% to 0.1wt.%.

[0048] According to some embodiments of the present invention, the powdery substance includes at least one of nut powder, fruit powder, vegetable powder, bean powder and tea powder; wherein the nut powder includes at least one of almond powder, sesame powder, walnut powder, peanut powder, chestnut powder, almond powder, pistachio powder and almond powder; the fruit powder includes at least one of strawberry powder, orange powder, blueberry powder, banana powder, mango powder, grape powder, apple powder, pineapple powder, cherry powder, coconut powder and kiwi powder; the vegetable powder includes at least one of carrot powder, cabbage powder, spinach powder, beetroot powder and pumpkin powder; the bean powder includes at least one of soybean powder, broad bean powder, mung bean powder, pea powder, red bean powder and black bean powder; the tea powder includes at least one of matcha powder, green tea powder, black tea powder, jasmine tea powder and oolong tea powder.

[0049] According to some embodiments of the present invention, the particle size of the powdery substance ranges from 0.01 mm to 0.15 mm.

[0050] According to some embodiments of the present invention, the acidity regulator includes at least one of sodium citrate and concentrated lemon juice.

[0051] The present invention provides a jam, wherein the total mass of the jam is 100wt.%, and the raw material composition includes: 10wt.% to 40wt.% of a sweetness regulator; 1wt.% to 10wt.% of a powdered substance; 0.1wt.% to 1.5wt.% of a stabilizer; 0.1wt.% to 0.3wt.% of an acidity regulator; and the balance of water; wherein the stabilizer is a mixture of guar gum and gellan gum. The jam of the present invention defines the stabilizer as a mixture of guar gum and gellan gum, and defines the addition amount of the guar gum as 0.5wt.% to 1wt.%, and the addition amount of the gellan gum as 0.01wt.% to 0.1wt.%, thereby improving the performance of the jam. It is ensured that the jam has good dispersibility on the one hand, and can be quickly dispersed and mixed when the jam is mixed with the fermented milk base. On the other hand, it makes the jam have good suspension properties, which can effectively reduce the sedimentation rate of insoluble particles (nut powder, fruit and vegetable powder, bean powder, tea powder, etc.) in the jam.

[0052] In a second aspect, the present invention provides a method for preparing the jam as described above, the method comprising the following steps:

[0053] S1: 50-70wt.% of a sweetness regulator is mixed evenly with guar gum and gellan gum, water is added thereto, heated to dissolve, and then kept warm;

[0054] S2: Add the remaining sweetness regulator, powdered substance and acidity regulator to the liquid obtained in S1, add water and stir to dissolve;

[0055] S3: sterilizing the liquid obtained in S2, and cooling it to 20-25° C. within 40-60 minutes after sterilization to prepare jam.

[0056] According to some embodiments of the present invention, the dissolving temperature in S1 is 70°C-90°C, the time is 30-60 min, and the insulation temperature is 80-90°C.

[0057] According to some embodiments of the present invention, the dissolving temperature in S2 is 80° C.-90° C., and the dissolving time is 5-10 min.

[0058] According to some embodiments of the present invention, the sterilization temperature in S3 is 90°C±3°C, and the time is 7-15 min.

[0059] The present invention also provides a method for preparing the jam. During the preparation process, it should be noted that: the cooling and filling temperature of the jam is usually basically set at 40-50°C, and then slowly cooled by 10°C or less after being placed in a cold storage, which can effectively save energy. The cooling and filling temperature of the jam of the present invention is 20-25°C. This is because the inventor found based on experiments that the viscosity, dispersion and suspension of the jam can achieve the best effect after the jam is filled at a temperature of 20-25°C and then refrigerated. If the temperature of the cooling can is too high or too low, the viscosity may be unqualified, and gel particles or agglomeration may occur.

[0060] In a third aspect, the present invention provides a coagulated dairy product, wherein the raw material composition of the coagulated dairy product comprises:

[0061] 85wt.%~90wt.% raw milk;

[0062] 0wt.%~9wt.% sweet taste regulator;

[0063] 3 wt.% to 7 wt.% of the jam as described above, or the jam prepared according to the preparation method described above;

[0064] 0.005wt.% to 0.05wt.% of a defoaming agent;

[0065] 0.01wt.%~0.03wt.% of leavening agent.

[0066] According to some embodiments of the present invention, the defoamer includes at least one of polydimethylsiloxane and its emulsion, sucrose fatty acid ester, polyglycerol fatty acid ester, mineral oil, white oil, Tween, silicon dioxide and propylene glycol. Tween may include at least one of Tween 20, Tween 40, Tween 60 and Tween 80. Preferably, the defoamer in the present invention is at least one of polydimethylsiloxane and its emulsion, and sucrose fatty acid ester.

[0067] According to some embodiments of the present invention, the fermentation agent includes at least one of activated Lactobacillus bulgaricus and Streptococcus thermophilus.

[0068] In the coagulated dairy product provided by the present invention, the jam and the fermented milk base without a stabilizer are mixed and fermented, and the defoamer can further adjust the fusion performance of the jam (equivalent to the dispersed phase) and the fermented milk base (equivalent to the continuous phase), ensuring that the jam will not settle quickly during the fermentation process. However, at the same time, only by adding a suitable amount of defoamer and combining it with the jam formula of the present invention can an unexpected beneficial effect be achieved. When the amount of the defoamer is not compatible with the jam, the coagulated dairy product prepared may have a small amount of precipitation and whey precipitation.

[0069] In a fourth aspect, the present invention provides a method for preparing the coagulated dairy product as described above, the method comprising the following steps:

[0070] (1) Compounding: Add a sweetness regulator into raw milk, circulate the compounding material at 50-60° C. for 10-20 minutes, cool it to below 20° C., add a defoaming agent and stir for 5 minutes to obtain a batched milk;

[0071] (2) Homogenization and sterilization: Preheat the batch milk in step (1) to 60-65°C and homogenize, with a secondary pressure of 30-40 bar and a total pressure of 190-200 bar. Then sterilize the homogenized liquid at a temperature of 95±2°C for 300 seconds. After sterilization, cool the liquid to below 10°C;

[0072] (3) Inoculation: adding the starter to the liquid of step (2), circulating and stirring for 5 min, and then heating to 43±1° C. to obtain a milk base to be fermented;

[0073] (4) Filling: The jam as described above or the jam prepared according to the preparation method described above is mixed with the fermented milk base in step (3) through an online mixing system and then filled into a container;

[0074] (5) Packaging and fermentation: Packaging the container in step (4) and then fermenting. The temperature in the fermentation room is 45±2°C, and the acidity reaches 70-90°T, which is the end point of the fermentation.

[0075] (6) Finished product ripening: The product fermented in step (5) is cooled to 20-25°C, and then refrigerated and ripened at 4-6°C for 24 hours.

[0076] The present invention will be further described below through some specific embodiments.

[0077] The gellan gum used in the following examples and comparative examples is all high acyl gellan gum. The particle size of the powdered substance used is in the range of 0.01 mm to 0.15 mm.

[0078] Example 1

[0079] 1. Preparation of almond jam:

[0080] 1. Jam recipe (based on 100g):

[0081]

[0082] 2. Preparation method:

[0083] (1) Mix half of the white sugar, guar gum and gellan gum evenly, add appropriate amount of water, heat to 85°C and stir for 50 minutes, and keep warm after dissolving;

[0084] (2) Add the remaining white sugar, almond powder, and lemon juice concentrate to the liquid obtained in step 1), and stir the remaining water for 10 minutes to dissolve;

[0085] (3) sterilizing the liquid obtained in step 2) at a temperature of 93° C. for 10 min. After sterilization, cooling water is injected into the jacket of the jam jar for heat exchange to cool the jam in the jar until the temperature drops to 23° C., thereby preparing the jam. The prepared jam is stored in a refrigerator at 0 to 10° C.

[0086] 2. Preparation of solidified yogurt containing almond jam:

[0087] 1. Formula of solidified yogurt (based on 1000g):

[0088]

[0089] Note: The defoamer used in this example is polydimethylsiloxane emulsion.

[0090] 2. Preparation method:

[0091] (1) Chemical preparation: white sugar is added into milk, and the mixture is circulated at 55° C. for 15 minutes, and then the temperature is lowered to below 20° C., and then a defoaming agent is added and stirred for 5 minutes to obtain batched milk;

[0092] (2) Homogenization and sterilization: Preheat the batch milk in step 1) to 65°C and homogenize, with a secondary pressure of 40 bar and a total pressure of 200 bar. Then sterilize the homogenized liquid at a temperature of 95°C for 300 seconds. After sterilization, cool the liquid to below 10°C;

[0093] (3) Inoculation: adding the starter culture to the liquid prepared in step 2), circulating and stirring for 5 min, and then heating to 43° C. to obtain a milk base to be fermented;

[0094] (4) Filling: mixing the almond jam with the milk base to be fermented through an online mixing system and then filling into a container;

[0095] (5) Packaging and fermentation: Packaging the container in step 4) and then fermenting. The temperature in the fermentation room is 45° C. The fermentation ends when the acidity reaches 70° C. or above.

[0096] (6) Finished product ripening: The product fermented in step 5) is cooled to 22°C and then refrigerated at 4-6°C for 24 hours.

[0097] Example 2

[0098] 1. Preparation of almond sesame jam:

[0099] 1. Jam recipe (based on 100g):

[0100]

[0101] 2. Preparation method:

[0102] Except step (2), the remaining steps are the same as those in Example 1.

[0103] (2) Add the remaining white sugar, almond powder, sesame powder and lemon juice concentrate to the liquid obtained in step 1), and stir the remaining water for 10 minutes to dissolve.

[0104] 2. Preparation of solidified yogurt containing almond sesame jam:

[0105] 1. Formula of solidified yogurt (based on 1000g):

[0106]

[0107] Note: The defoamer in this example is sucrose fatty acid ester.

[0108] 2. Preparation method: same as Example 1.

[0109] Example 3

[0110] 1. Preparation of red bean and mulberry jam:

[0111] 1. Jam recipe (based on 100g):

[0112]

[0113]

[0114] 2. Preparation method:

[0115] Except step (2), the remaining steps are the same as those in Example 1.

[0116] (2) Add the remaining white sugar, red bean powder, mulberry powder and lemon juice concentrate to the liquid obtained in step 1), and stir the remaining water for 10 minutes to dissolve.

[0117] 2. Preparation of coagulated yogurt containing red bean and mulberry jam:

[0118] 1. Formula of solidified yogurt (based on 1000g):

[0119]

[0120] Note: The defoaming agent in this embodiment is polydimethylsiloxane emulsion.

[0121] 2. Preparation method: Since sucrose is not added to the fermented milk of the embodiment, the step (1) of preparing the raw materials is omitted, and the remaining steps are the same as those of embodiment 1.

[0122] Example 4

[0123] 1. Preparation of Matcha Almond Jam:

[0124] 1. Jam recipe (based on 100g):

[0125]

[0126]

[0127] 2. Preparation method:

[0128] Except step (2), the remaining steps are the same as those in Example 1.

[0129] (2) Add the remaining white sugar, matcha powder, almond powder and lemon juice concentrate to the liquid obtained in step 1), and stir the remaining water for 10 minutes to dissolve.

[0130] 2. Preparation of set yogurt containing matcha almond jam:

[0131] 1. Formula of solidified yogurt (based on 1000g):

[0132]

[0133] Note: The defoaming agent in this embodiment is polydimethylsiloxane emulsion.

[0134] 2. Preparation method: same as Example 1.

[0135] Comparative Example 1

[0136] Preparation of almond jam:

[0137] 1. Jam recipe (based on 100g):

[0138]

[0139] 2. Preparation method: same as Example 1.

[0140] 2. Preparation of solidified yogurt containing almond jam: same as Example 1.

[0141] Comparative Example 2

[0142] Preparation of almond jam:

[0143] 1. Jam recipe (based on 100g):

[0144]

[0145] 2. Preparation method: same as Example 1.

[0146] 2. Preparation of solidified yogurt containing almond jam: same as Example 1.

[0147] Comparative Example 3

[0148] Preparation of almond jam:

[0149] 1. Jam recipe (based on 100g):

[0150]

[0151] 2. Preparation method: same as Example 1.

[0152] 2. Preparation of solidified yogurt containing almond jam: same as Example 1.

[0153] Comparative Example 4

[0154] Preparation of almond jam:

[0155] 1. Jam recipe (based on 100g):

[0156]

[0157] 2. Preparation method: same as Example 1.

[0158] 2. Preparation of solidified yogurt containing almond jam: same as Example 1.

[0159] Comparative Example 5

[0160] 1. Preparation of almond jam:

[0161] 1. Jam recipe (based on 100g):

[0162]

[0163] 2. Preparation method: same as Example 1.

[0164] 2. Preparation of solidified yogurt containing almond jam: same as Example 1.

[0165] Comparative Example 6

[0166] 1. Preparation of almond jam:

[0167] 1. Jam recipe: same as in Example 1.

[0168] 2. Preparation method: Except step (3), the remaining steps are the same as those in Example 1.

[0169] (3) The liquid obtained in step 2) is sterilized at a temperature of 93° C. for 10 min, and then cooled to 30° C. to prepare jam.

[0170] 2. Preparation of solidified yogurt containing almond jam: same as Example 1.

[0171] Comparative Example 7

[0172] 1. Preparation of almond jam:

[0173] 1. Jam recipe: same as in Example 1.

[0174] 2. Preparation method: Except step (3), the remaining steps are the same as those in Example 1.

[0175] (3) The liquid obtained in step 2) is sterilized at a temperature of 93° C. for 10 min, and then cooled to 15° C. to prepare jam.

[0176] 2. Preparation of solidified yogurt containing almond jam: same as Example 1.

[0177] Comparative Example 8

[0178] 1. Preparation of almond jam: same as Example 1.

[0179] 2. Preparation of solidified yogurt containing almond jam:

[0180] 1. Formula of solidified yogurt (based on 1000g):

[0181]

[0182] 2. Preparation method:

[0183] (1) Chemical preparation: white sugar is added into milk, and the mixture is circulated at 55° C. for 15 minutes, and then the temperature is lowered to below 20° C. to obtain batched milk;

[0184] The remaining steps are the same as in Example 1.

[0185] Comparative Example 9

[0186] 1. Preparation of almond jam: same as Example 1.

[0187] 2. Preparation of solidified yogurt containing almond jam:

[0188] 1. Formula of solidified yogurt (based on 1000g):

[0189]

[0190] Note: The defoaming agent in this embodiment is polydimethylsiloxane emulsion.

[0191] 2. Preparation method: same as Example 1.

[0192] Comparative Example 10

[0193] 1. Preparation of almond jam

[0194] 1. Jam recipe (based on 100g):

[0195]

[0196] 2. Preparation method:

[0197] (1) Mix half of the white sugar and hydroxypropyl distarch phosphate evenly, add appropriate amount of water, heat to 45°C and stir for 30 minutes, and keep warm after dissolving;

[0198] (2) Add the remaining white sugar, almond powder, pectin, and lemon juice concentrate to the liquid obtained in step 1), and heat the remaining water to 75° C. and stir for 10 min to dissolve;

[0199] (3) The liquid obtained in step 2) is sterilized at a temperature of 93° C. for 10 min, and then cooled to 23° C. to prepare jam.

[0200] 2. Preparation of solidified yogurt containing almond jam: same as Example 1.

[0201] test:

[0202] The jams or set yogurts prepared in Examples 1 to 4 and Comparative Examples 1 to 10 were subjected to the following tests, respectively.

[0203] 1. Jam viscosity test

[0204] Viscosity test method: Use BOSTWICK viscometer, temperature 20℃, and record the distance the jam moves in the viscometer slot after 60s. The front end of the reading area is the viscosity.

[0205] 2. Jam characteristics test

[0206] Dispersion test method: add 5wt.% jam to milk at 43℃±1, stir with a stirrer at 50rpm for 20s, and observe whether the jam in the milk has lumps, particles or precipitation and other incomplete dispersion and dissolution. It should be noted that in this test, the jam has good dispersion when added to milk, which indicates that the jam also has good dispersion after being mixed with the milk base during the production process.

[0207] Suspension test method: add 5wt.% jam to milk at 43℃±1, stir with a stirrer at 50rpm for 20s, adjust the solution pH to 3.9-4.6, keep at 43℃ for 2h and observe whether the solution floats, precipitates or stratifies. It should be noted that in this test, the actual filling and fermentation process is simulated by adding jam to milk, adjusting the acid and keeping it warm. If the jam has good suspension in this test, it means that the jam also has good suspension in the milk base during the production process.

[0208] 3. Stability test of coagulated yogurt containing low viscosity jam

[0209] The stability tests were carried out on the set yogurt of the embodiment and the set yogurt of the comparative example respectively. The test adopted the Cixi temperature, humidity and vibration three-in-one test box THV-408 of Asili, and the setting parameters were as follows: simulation speed: 200RPM (revolutions / min); temperature: 6°C; monitoring time: 12h.

[0210] The test results of viscosity and dispersibility of the jams prepared in Examples 1 to 4 and Comparative Examples 1 to 10 are recorded in Table 1.

[0211] The test results of the suspension properties of the jams prepared in Examples 1 to 4 and Comparative Examples 1 to 10 are recorded in Table 2.

[0212] The stability evaluation results of the set yogurts prepared in Examples 1 to 4 and Comparative Examples 1 to 10 are recorded in Table 3.

[0213] Table 1

[0214] Viscosity(cm) Dispersibility Example 1 21.2 Completely dissolved, no particles were seen Example 2 19.5 Completely dissolved, no particles were seen Example 3 19.4 Completely dissolved, no particles were seen Example 4 19.1 Completely dissolved, no particles were seen Comparative Example 1 21.5 With plastic particles Comparative Example 2 ＞23 Completely dissolved, no particles were seen Comparative Example 3 20.3 With plastic particles Comparative Example 4 15.8 There are lumps Comparative Example 5 17.0 With plastic particles Comparative Example 6 23 Completely dissolved, no particles were seen Comparative Example 7 16.2 With plastic particles Comparative Example 10 6.0 Cannot be completely dissolved

[0215] It can be seen from the test results in Table 1 that the viscosity of the jam products in the above embodiments is moderate and can be quickly dispersed into milk after stirring, while in Comparative Examples 1 and 3, although the viscosity meets the requirements, colloid particles appear in the dispersibility test, and the jam cannot be completely dispersed into the milk; although Comparative Examples 2 and 6 can be completely dispersed, the viscosity does not meet the requirements, because too low viscosity (≥23 cm) will affect the stability of the jam; the viscosity of Comparative Examples 4, 5, and 7 does not meet the requirements, and colloid particles or agglomeration phenomena appear; although the stabilizers hydroxypropyl distarch phosphate and pectin used in Comparative Example 10 are commonly used stabilizing systems in jam, the prepared jam cannot be completely dissolved after being stirred for 20 seconds by a stirrer at a speed of 50 rpm, indicating that the stabilizing system provided in Comparative Example 10 cannot achieve the beneficial effects of the present invention. The above comparative examples illustrate that the jam prepared by the jam formula and process of the present invention has excellent dispersibility, can ensure that it can be quickly dissolved and dispersed after being added to liquids such as milk, and can match the requirements of industrial production.

[0216] Table 2

[0217] Suspension Example 1 Uniform texture, no stratification Example 2 Uniform texture, no stratification Example 3 Uniform texture, no stratification Example 4 Uniform texture, no stratification Comparative Example 1 The product is layered and there is a lot of sediment at the bottom Comparative Example 2 There is a fat layer on the surface of the product and a lot of sediment at the bottom Comparative Example 3 The product is layered and there is a lot of sediment at the bottom Comparative Example 4 The product is layered and there is a lot of sediment at the bottom Comparative Example 5 The product is layered and there is a small amount of sediment at the bottom Comparative Example 6 There is a fat layer on the surface of the product and a lot of sediment at the bottom Comparative Example 7 The product is layered and there is a small amount of sediment at the bottom Comparative Example 10 The product is layered and there is a lot of sediment at the bottom

[0218] It can be seen from the test results in Table 2 that the jam-containing dairy products prepared in the above examples have uniform textures, and no fat floating or jam precipitation is observed, while Comparative Examples 1 to 7 have different degrees of jam precipitation and fat floating. The test results of Comparative Examples 6 and 7 show that if the filling temperature of the jam is too high or too low during the preparation process, it will also significantly affect the viscosity, dispersion and suspension properties of the jam. The test results of Comparative Example 10 show that the viscosity, dispersion and suspension properties of the jam using a conventional stabilization system cannot achieve the expected effect of the present invention, which leads to precipitation or floating of the jam when added to dairy products such as milk, affecting the product quality.

[0219] Table 3

[0220] Experimental example Product stability Example 1 The texture is uniform and dense, without whey precipitation. Comparative Example 8 The texture is loose, with a small amount of sediment at the bottom and a large amount of whey precipitated Comparative Example 9 The texture is loose, with a small amount of sediment at the bottom and a large amount of whey precipitated Comparative Example 10 The texture is loose, with a lot of sediment at the bottom and a lot of whey separated out

[0221] It can be seen from the test results in Table 3 that the almond jam-containing coagulated yogurt prepared in Example 1 has a uniform texture, no stratification, and no whey precipitation, while a small amount of precipitation and a large amount of whey precipitation occur in Comparative Examples 8 and 9, indicating that only by adding a suitable amount of defoaming agent to the yogurt formula and combining it with the jam formula of the present invention can an unexpected beneficial effect be achieved, while a large amount of precipitation and a large amount of whey precipitation occur in Comparative Example 10, indicating that the jam uses a conventional stabilizing system, and even if a suitable amount of defoaming agent is added to the yogurt formula, the expected effect cannot be achieved.

[0222] In summary, by comparing and analyzing the experimental results of the dispersion and suspension of jam and the stability of the coagulated yogurt containing jam, it is shown that by using the jam formula, jam preparation method and coagulated yogurt formula of the present invention, the problems of fat floating, protein flocculation and precipitation, stratification and water separation of the product, which are easy to occur after the jam containing powdery substances is added to the coagulated yogurt, can be solved.

[0223] Unless otherwise defined, the technical terms or scientific terms used in the present invention shall have the usual meanings understood by persons with ordinary skills in the field to which the present invention belongs. The words "first", "second" and similar words used in the present invention do not indicate any order, quantity or importance, but are only used to distinguish different components. Words such as "connected" or "connected" are not limited to physical or mechanical connections, but may include electrical connections, whether direct or indirect. "Up", "down", "left", "right" and the like are only used to indicate relative positional relationships. When the absolute position of the object being described changes, the relative positional relationship also changes accordingly.

[0224] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A jam, characterized in that: Taking the total mass of the jam as 100%, the raw material composition of the jam includes: 10 wt.% to 40 wt.% of a sweet taste regulator; 1wt.% to 10wt.% of powdered substances; 0.1 wt.% to 1.5 wt.% of a stabilizer; 0.1 wt.% to 0.3 wt.% of an acidity regulator; and the balance of water; Wherein, the stabilizer is a mixture of guar gum and gellan gum.

2. The jam according to claim 1, characterized in that The guar gum is added in an amount of 0.5 wt.% to 1 wt.%; and / or The added amount of the gellan gum is 0.01wt.% to 0.1wt.%.

3. The jam according to claim 1, characterized in that The powdery substance comprises at least one of nut powder, fruit powder, vegetable powder, bean powder and tea powder; Wherein, the nut powder includes at least one of almond powder, sesame powder, walnut powder, peanut powder, chestnut powder, almond powder, pistachio powder and almond powder; The fruit powder comprises at least one of strawberry powder, orange powder, blueberry powder, banana powder, mango powder, grape powder, apple powder, pineapple powder, cherry powder, coconut powder and kiwi powder; The vegetable powder includes at least one of carrot powder, cabbage powder, spinach powder, beetroot powder and pumpkin powder; The bean powder includes at least one of soybean powder, broad bean powder, mung bean powder, pea powder, red bean powder and black bean powder; The tea powder includes at least one of matcha powder, green tea powder, black tea powder, jasmine tea powder and oolong tea powder.

4. The jam according to claim 1, characterized in that The particle size of the powdery substance ranges from 0.01 mm to 0.15 mm.

5. The jam according to claim 1, characterized in that The acidity regulator includes at least one of sodium citrate and lemon concentrated juice.

6. The method for preparing jam according to any one of claims 1 to 5, characterized in that: The preparation method comprises the following steps: S1: 50-70wt.% of a sweetness regulator is mixed evenly with guar gum and gellan gum, water is added thereto, heated to dissolve, and then kept warm; S2: Add the remaining sweetness regulator, powdered substance and acidity regulator to the liquid obtained in S1, add water and stir to dissolve; S3: sterilizing the liquid obtained in S2, and cooling it to 20-25° C. within 40-60 minutes after sterilization to prepare jam.

7. The preparation method according to claim 6, characterized in that: The dissolution temperature in S1 is 70-90°C for 30-60 min; the insulation temperature is 80-90°C; and / or The dissolution temperature in S2 is 80°C-90°C and the dissolution time is 5-10 min; and / or The sterilization temperature in S3 is 90°C ± 3°C and the time is 7-15 minutes.

8. A coagulated dairy product, characterized in that: Taking the total mass of the coagulated dairy product as 100%, the raw material composition of the coagulated dairy product includes: 85wt.%~90wt.% raw milk; 0wt.%~9wt.% sweet taste regulator; 3 wt.% to 7 wt.% of the jam according to any one of claims 1 to 5, or the jam prepared by the preparation method according to claim 6 or 7; 0.005wt.% to 0.05wt.% of a defoaming agent; 0.01wt.%~0.03wt.% of leavening agent.

9. The coagulated dairy product according to claim 8, characterized in that The defoaming agent comprises at least one of polydimethylsiloxane and its emulsion, sucrose fatty acid ester, polyglycerol fatty acid ester, mineral oil, white oil, Tween, silicon dioxide and propylene glycol.

10. The coagulated dairy product according to claim 8, characterized in that The fermentation agent includes at least one of activated Lactobacillus bulgaricus and Streptococcus thermophilus.

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