Method for solving aging of cereals in jam and jam

Abstract

The invention relates to a method for solving aging of grains in jam and the jam. According to the method for solving the aging problem of the cereals in the jam, in the making process of the jam, besides a conventional process, cereal particles which are cooked until the water content is 150-170% are subjected to colloid infiltration treatment under specific conditions, so that the cereal particles can be prevented from aging in the processing and storage processes of the jam, and the aging problem of the cereals in the jam can be solved. It can be guaranteed that grain particles in the jam have fuller shapes and chewiness, and the water content and taste stability of the grain particles are maintained within the shelf life.

Description

Technical Field

[0001] The application discloses a method for solving the problem of grain aging in jam, and a jam obtained by using the method. Background Art

[0002] Cereals have always been one of the indispensable foods on the Chinese table and occupy an important position in our diet. Cereals have a high starch content and can quickly provide energy and nutrients to the human body, so they have become the first choice for people's diet structure.

[0003] However, precisely because of the high starch content in grains, the heating treatment during grain processing will cause the starch to gelatinize. The starch structure after gelatinization is very prone to aging, which is mainly manifested as water loss and drying, hardening of texture, and loss of flavor, which seriously affects the taste and flavor of the product.

[0004] In order to prevent grains from aging during the processing and production process, amylase is currently used to modify the starch structure of grain raw materials. However, the action conditions of enzyme preparations are strict, which will increase the complexity of the process, and the enzymatic hydrolysis time needs to be long enough to achieve the best effect. After enzymatic hydrolysis, the taste and chewiness of the grain raw materials will decrease.

[0005] In addition, jam containing grains needs to be stored under low temperature conditions (2-6°C), and low temperature conditions further aggravate the occurrence of aging. Summary of the invention

[0006] The purpose of the present invention is to solve the aging phenomenon of cereals contained in jam during processing and storage, to provide a jam manufacturing process that can avoid aging at low temperatures (for example, 2-6° C.) and ensure the full shape and chewiness of the cereals in the jam, and to provide a jam that can avoid aging at low temperatures and ensure the full shape and chewiness of the cereals in the jam.

[0007] In order to solve the above problems, the inventors conducted repeated experiments and in-depth research and learned the following: The fully gelatinized cereal raw materials after cooking are put into the colloidal solution for infiltration treatment. When the colloid is fully mixed with the cereal grains under the condition of lower than the gelatinization temperature (45-50°C), the hydrophilic hydroxyl groups of the colloid can be hydrogen-bonded with the cereal starch to maintain the stability of the internal structure, and the gel structure of the colloid has excellent film-forming properties, which can form a barrier on the surface of the cereal grains to prevent water loss, thereby doubly ensuring the gelatinization stability of the cereal grains, avoiding the occurrence of aging under low temperature conditions, ensuring that the cereals in the jam have a fuller shape and chewiness, and no re-raw taste during the shelf life.

[0008] Specifically, the present application discloses the following multiple solutions as means for solving the above-mentioned problems.

[0009] <Option 1>

[0010] A method for solving the problem of grain aging in jam comprises the following steps:

[0011] (1) steaming the cereal raw material so that the moisture content of the cereal grains after steaming is 150 to 170% by weight;

[0012] (2) subjecting the cooked grains to a colloid-impregnated treatment at a temperature of 45 to 50° C. for a time of 20 to 30 minutes; and

[0013] (3) Drain and dry the grain particles soaked with the colloid.

[0014] <Option 2>

[0015] The method according to claim 1, wherein the concentration of the colloidal solution used in the colloidal immersion treatment is 2 to 2.5% by mass.

[0016] <Option 3>

[0017] The method according to Scheme 1, wherein the colloidal infiltration treatment uses a colloidal solution of one or more of sodium alginate, pectin, xanthan gum, carrageenan, locust bean gum and gum arabic.

[0018] <Option 4>

[0019] The method according to scheme 3, wherein the colloidal infiltration treatment uses a sodium alginate colloidal solution, or a composite colloidal solution containing a sodium alginate colloidal solution.

[0020] <Option 5>

[0021] According to the method described in Scheme 1, the cereal raw material is one or more of oats, rye, purple rice, quinoa and barley.

[0022] <Option 6>

[0023] The method according to Scheme 1, wherein the method further comprises the steps of jam mixing, steaming and sterilizing, and cooling and filling after draining and drying.

[0024] <Option 7>

[0025] The method according to Scheme 6, wherein the moisture content loss of the cereal grains after cooling and filling is within 5% by mass compared with the moisture content of the cereal grains after steaming.

[0026] <Option 8>

[0027] A jam obtained by the method described in any one of Schemes 1 to 7.

[0028] Effects of the Invention

[0029] The present application provides a method for solving the problem of grain aging in jam. In the process of making jam, in addition to the conventional process, the grain particles that have been steamed to a water content of 150-170% are subjected to a colloid infiltration treatment under specific conditions. This can prevent the grain particles from aging during the processing and storage of the jam, ensure that the grain particles in the jam have a fuller shape and chewiness, and maintain the stability of the water content and taste of the grain particles during the shelf life.

[0030] In addition, the present application provides a jam prepared by the above method, in which the cereal particles have a fuller shape and chewiness, and can maintain the stability of the moisture content and taste of the cereal particles during the shelf life without reversion. DETAILED DESCRIPTION

[0031] The jam making process of the present application comprises: preparing cereal raw materials, steaming the cereal raw materials so that the water content of the cereal raw materials after steaming is in the range of 150% to 170%; preparing a colloidal solution with a colloidal concentration of 2 to 2.5%; soaking the cooked cereals in the colloidal solution at a temperature of 45 to 50° C. for 20 to 30 minutes; draining and drying the cereal particles after the colloidal soaking treatment; and then mixing the jam, steaming and sterilizing, and cooling and filling.

[0032] The method for solving the problem of grain aging in jam of the present application is characterized in that the cooked grains are immersed in a colloidal solution, thereby utilizing the hydrophilic hydroxyl groups and excellent film-forming properties of the colloid to prevent water loss in the grain particles and ensure the gelatinization stability of the grain particles, thereby avoiding aging of the grain particles.

[0033] The inventors have found that by controlling the moisture content of grains between 150% and 170% during cooking, it is possible to ensure that the grains are completely gelatinized during the cooking process, that is, the starch granules in the grains absorb water and swell to the optimal state, and the water holding capacity reaches a saturated state, which can ensure that the grain particles have the best full shape, moderate hardness and softness in the mouth, and the best chewing performance. If the grains age, that is, the starch structure inside the grains loses stability and the water molecules cannot be fixed, the grain particles will appear shriveled, the mouthfeel will be harder due to water loss, and the chewiness will deteriorate. Therefore, the present application innovatively finds that the use of grain moisture content can more intuitively predict the degree of grain aging.

[0034] In addition, the inventors have found that by fully mixing the colloid with the cereal grains at a temperature lower than the gelatinization temperature (45-50°C), the hydrophilic hydroxyl groups of the colloid can be hydrogen-bonded with the cereal starch to maintain the stability of the internal structure of the cereals, and because the colloid gel structure has excellent film-forming properties, it can form a barrier on the surface of the cereal grains to prevent water loss. This doubles the guarantee of the gelatinization stability of the cereal grains and can prevent the occurrence of aging under low temperature conditions.

[0035] In addition, the applicant has conducted repeated experiments on different types of colloids and proportions, and innovatively discovered that the sodium alginate gel solution still has excellent binding force and film-forming properties with respect to starch particles even after different temperature fluctuations during the jam mixing, cooking and sterilization, and cooling and filling processes, and can hinder the aging of grains to the greatest extent.

[0036] In one embodiment, the cereal raw materials may be common edible cereals, such as but not limited to one or more of oats, rye, coix seed, purple rice, quinoa and highland barley, etc., preferably oats and highland barley.

[0037] In one embodiment, the colloid raw material is a commonly used colloid raw material, such as but not limited to one or more of sodium alginate, pectin, xanthan gum, carrageenan, locust bean gum and gum arabic, etc., preferably a combination containing sodium alginate.

[0038] The present application does not particularly limit the jam mixing, steaming and sterilizing, and cooling and filling steps in the jam making process, and conventional processes can be used.

[0039] In addition, in this specification, "%" means mass % unless otherwise specified.

[0040] The present invention will be described below using specific examples and comparative examples, but the examples are merely illustrative and the present invention is not limited to the following examples.

[0041] The concentration in the compound colloid solution refers to the total concentration of the various colloid raw materials.

[0042] Example 1

[0043] A method for solving the problem of grain aging in jam, wherein the grain raw material is composed of oats, the oat feed amount is 50%, and the colloidal infiltration treatment uses a sodium alginate colloidal solution with a concentration of 2.3%. The method for solving the problem of grain aging in jam in this embodiment comprises the following steps:

[0044] (1) Grain cooking: Cook the oats at above 55°C until the water content of the oats is 150%;

[0045] (2) Colloidal infiltration: drain the oats that have been completely gelatinized in step (1), and then put them into a 2.3% sodium alginate colloidal solution for infiltration and mixing. The infiltration temperature is 46° C. and the infiltration time is 25 min.

[0046] (3) Draining and drying: Draining and drying the oats soaked in step (2) for 30 minutes;

[0047] (4) Jam preparation: The oats that have undergone the colloid pretreatment in step (3) are mixed with jam, steamed and sterilized, and cooled and filled.

[0048] After cooling and filling, the water content of the oats was measured to be 148%, which shows that the water retention of the cereals in Example 1 is good.

[0049] Example 2

[0050] A method for solving the problem of grain aging in jam, wherein the grain raw material is composed of highland barley, the highland barley feed amount is 45%, and the colloid infiltration treatment uses a composite colloid solution of sodium alginate and pectin (the ratio of the two is 1:1) with a concentration of 2.5%. The method for solving the problem of grain aging in jam in this embodiment comprises the following steps:

[0051] (1) Grain cooking: Cook the highland barley at a temperature above 65°C until the water content is 155%;

[0052] (2) colloid infiltration: drain the highland barley that has been completely gelatinized in step (1), and then put it into a composite colloid solution of sodium alginate and pectin with a concentration of 2.5% for infiltration and mixing. The infiltration temperature is 45° C. and the infiltration time is 30 min.

[0053] (3) Draining and drying: Draining and drying the highland barley soaked in step (2) for 30 min;

[0054] (4) Jam preparation: The highland barley particles that have completed the colloid pretreatment in step (3) are mixed with jam, steamed and sterilized, and cooled and filled.

[0055] The water content of the highland barley after cooling and filling was measured to be 154%, which shows that the water retention of the cereals in Example 2 is good.

[0056] Example 3

[0057] A method for solving the problem of grain aging in jam, wherein the grain raw material is composed of purple rice, the purple rice feed amount is 55%, and the colloid infiltration treatment uses a composite colloid solution of sodium alginate and carrageenan (the ratio of the two is 2:1) with a concentration of 2.35%. The method for solving the problem of grain aging in jam in this embodiment comprises the following steps:

[0058] (1) Grain cooking: Cook the purple rice at above 85°C until the water content is 155%;

[0059] (2) colloid infiltration: drain the purple rice that has been completely gelatinized in step (1), and then put it into a composite colloid solution of sodium alginate and carrageenan with a concentration of 2.5% for infiltration and mixing. The infiltration temperature is 48° C. and the infiltration time is 28 min.

[0060] (3) Draining and drying: Draining and drying the purple rice soaked in step (2) for 30 min;

[0061] (4) Jam preparation: The purple rice particles that have completed the colloid pretreatment in step (3) are mixed with jam, steamed and sterilized, and cooled and filled.

[0062] After cooling and filling, the water content of the purple rice was measured to be 156%, which shows that the water retention of the cereals in Example 3 is good.

[0063] Example 4

[0064] A method for solving the problem of grain aging in jam, wherein the grain raw materials involved are composed of oats and highland barley, wherein the oats are fed in an amount of 25% and the highland barley is fed in an amount of 25%. The colloidal infiltration treatment uses a composite colloidal solution of sodium alginate, locust bean gum and xanthan gum (the ratio of the three is 2:1:1) with a concentration of 2%. The method for solving the problem of grain aging in jam of this embodiment comprises the following steps:

[0065] (1) Cereal cooking: Cook oats and highland barley at above 65°C until the water content is 170%;

[0066] (2) colloid infiltration: drain the oats and highland barley that have been completely gelatinized in step (1), and then put them into a composite colloid solution of sodium alginate, locust bean gum and xanthan gum with a concentration of 2.0% for infiltration and mixing. The infiltration temperature is 50° C. and the infiltration time is 20 min.

[0067] (3) Draining and drying: Draining and drying the oats and highland barley soaked in step (2) for 30 min;

[0068] (4) Jam preparation: The oat and highland barley particles that have completed the colloid pretreatment in step (3) are mixed with jam, steamed and sterilized, and cooled and filled.

[0069] After cooling and filling, the water content of oats was measured to be 166%, and the water content of highland barley was 168%. It can be seen that the water retention of the cereals in Example 4 is good.

[0070] Comparative Example 1

[0071] The cereal raw material involved in this comparative example is composed of oats, the oat feeding amount is 50%, the colloidal infiltration treatment uses a sodium alginate colloidal solution with a concentration of 2.3%, and the preparation method of the cereal jam in this comparative example includes the following steps:

[0072] (1) Grain cooking: Cook the oats at above 55°C until the water content of the oats is 145%;

[0073] (2) Colloidal infiltration: drain the oats that have been completely gelatinized in step (1), and then put them into a 2.3% sodium alginate colloidal solution for infiltration and mixing. The infiltration temperature is 46° C. and the infiltration time is 25 min.

[0074] (3) Draining and drying: Draining and drying the oats soaked in step (2) for 30 minutes;

[0075] (4) Jam preparation: The oats that have undergone the colloid pretreatment in step (3) are mixed with jam, steamed and sterilized, and cooled and filled.

[0076] After cooling and filling, the water content of the oats was measured to be 135%, which shows that the water retention of the cereals in Comparative Example 1 is poor.

[0077] Comparative Example 2

[0078] The cereal raw material involved in this comparative example is composed of oats, the oat feed amount is 50%, and the colloidal infiltration treatment uses a composite colloidal solution of sodium alginate and pectin (and the ratio of the two is 1:1) with a concentration of 2.4%. The preparation method of the cereal jam in this comparative example includes the following steps:

[0079] (1) Grain cooking: Cook the oats at above 55°C until the water content of the oats is 175%;

[0080] (2) Colloidal infiltration: drain the oats that have been completely gelatinized in step (1), and then put them into a 2.3% colloidal solution of sodium alginate and pectin for infiltration and mixing. The infiltration temperature is 46° C. and the infiltration time is 25 min.

[0081] (3) Draining and drying: Draining and drying the oats soaked in step (2) for 30 minutes;

[0082] (4) Jam preparation: The oats that have undergone the colloid pretreatment in step (3) are mixed with jam, steamed and sterilized, and cooled and filled.

[0083] After cooling and filling, the water content of the oats was measured to be 150%, which shows that the water retention of the cereals in Comparative Example 2 is poor.

[0084] Comparative Example 3

[0085] The cereal raw material involved in this comparative example is composed of highland barley, the highland barley feed amount is 45%, and the colloidal infiltration treatment uses a composite colloidal solution of sodium alginate and carrageenan (and the ratio of the two is 2:1) with a concentration of 1.95%. The preparation method of the cereal jam in this comparative example includes the following steps:

[0086] (1) Grain cooking: cooking highland barley at a temperature above 65° C. until the water content of the highland barley is 160%;

[0087] (2) colloid infiltration: drain the highland barley that has been completely gelatinized in step (1), and then put it into a composite colloid solution of sodium alginate and carrageenan with a concentration of 2.3% for infiltration and mixing. The infiltration temperature is 46° C. and the infiltration time is 25 min.

[0088] (3) Draining and drying: Draining and drying the highland barley soaked in step (2) for 30 min;

[0089] (4) Jam preparation: The highland barley that has completed the colloid pretreatment in step (3) is mixed with jam, steamed and sterilized, and cooled and filled.

[0090] After cooling and filling, the water content of highland barley was measured to be 143%, which shows that the water retention of the grains in Comparative Example 3 is poor.

[0091] Comparative Example 4

[0092] The cereal raw material involved in this comparative example is composed of highland barley, the highland barley feed amount is 45%, and the colloidal infiltration treatment uses a composite colloidal solution of sodium alginate, locust bean gum and xanthan gum (and the ratio of the three is 2:1:1), with a concentration of 2.55%. The preparation method of the cereal jam in this comparative example includes the following steps:

[0093] (1) Grain cooking: cooking highland barley at a temperature above 65° C. until the water content of the highland barley is 160%;

[0094] (2) colloid infiltration: drain the highland barley that has been completely gelatinized in step (1), and then put it into a composite colloid solution of sodium alginate, locust bean gum and xanthan gum with a concentration of 2.3% for infiltration and mixing. The infiltration temperature is 46° C. and the infiltration time is 25 min.

[0095] (3) Draining and drying: Draining and drying the highland barley soaked in step (2) for 30 min;

[0096] (4) Jam preparation: The highland barley that has completed the colloid pretreatment in step (3) is mixed with jam, steamed and sterilized, and cooled and filled.

[0097] After cooling and filling, the water content of highland barley was measured to be 146%, which shows that the water retention of the grains in Comparative Example 4 is relatively poor.

[0098] Comparative Example 5

[0099] The cereal raw materials involved in this comparative example are composed of oats and highland barley, wherein the highland barley feed amount is 25%, the oat feed amount is 25%, and the colloidal infiltration treatment uses a sodium alginate colloidal solution with a concentration of 2.35%. The preparation method of the cereal jam in this comparative example comprises the following steps:

[0100] (1) Cereal cooking: cooking oats and highland barley at a temperature above 65° C. until the water content of the oats and highland barley is 160%;

[0101] (2) colloid infiltration: drain the oats and highland barley that have been completely gelatinized in step (1), and then put them into a 2.35% sodium alginate colloidal solution for infiltration and mixing. The infiltration temperature is 40° C. and the infiltration time is 35 min.

[0102] (3) Draining and drying: Draining and drying the oats and highland barley soaked in step (2) for 30 min;

[0103] (4) Jam preparation: The oats and highland barley that have undergone the colloid pretreatment in step (3) are mixed with jam, steamed and sterilized, and cooled and filled.

[0104] After cooling and filling, the water content of oats was measured to be 147%, and the water content of highland barley was 150%. It can be seen that the water retention of the cereals in Comparative Example 5 is relatively poor.

[0105] Comparative Example 6

[0106] The cereal raw materials involved in this comparative example are composed of oats and highland barley, wherein the highland barley feed amount is 25% and the oats feed amount is 25%. The preparation method of the cereal jam in this comparative example comprises the following steps:

[0107] (1) Cereal cooking: cooking oats and highland barley at a temperature above 55° C. until the water content of the oats and highland barley is both 160%;

[0108] (2) Draining and drying: Draining and drying the oats and highland barley cooked in step (1) for 30 minutes;

[0109] (3) Jam preparation: the oats and highland barley drained and dried in step (2) are mixed into jam, steamed and sterilized, and cooled and filled.

[0110] After cooling and filling, the water content of oats was measured to be 125%, and the water content of highland barley was 130%. It can be seen that the water retention of the cereals in Comparative Example 6 is poor.

[0111] [Evaluation of the regeneration performance of cereal jam]

[0112] The following method was used to evaluate the rejuvenating performance of cereal jams. The taste and mouthfeel, morphology, moisture content and mouthfeel stability of cereal jam samples during the shelf life were monitored, and the moisture content and mouthfeel stability of cereals in low-temperature yogurt during the 28-day shelf life were monitored. The results are summarized in Table 1.

[0113] [Evaluation of taste, texture and texture]

[0114] The following method was used to evaluate the taste, mouthfeel, and texture of cereal jams. An appropriate amount of sample was placed in a 50 mL beaker and the texture was observed under natural light. The sample was smelled, the mouth was rinsed with warm water, and the taste and texture were tasted.

[0115] [Evaluation of moisture content of cereal grains]

[0116] The following method is used to determine the moisture content of grains: After washing and drying the grains, grind them and take 10g of sample. Use grain moisture meter JFSFY-50A to heat and dry the sample at 45-120℃ (1℃ increase in temperature). After drying, record the value.

[0117]

[0118] The above results show that: in Examples 1 to 4, the cereal raw materials were treated with the sodium alginate colloid solution, and the water content loss of the cereal particles can be controlled within 5%. The obtained cereal jam has a good particle shape during the shelf life, and the cereal particles are moderately soft and hard. After being used in yogurt, the yogurt product has no abnormal flavor, and the water content can be above 145% during the 28-day shelf life, and the taste has no dry and aging phenomenon, and the state is stable.

[0119] In Comparative Examples 1 and 2, due to insufficient or excessive gelatinization of the cereal particles, the initial water holding effect of the cereal particles did not reach the optimal state, and the obtained cereal jam had different particle sizes and different hardnesses, and could not maintain the water content and taste stability during the shelf life, and aging occurred. The results of Comparative Examples 1 and 2 show that the adequacy of cereal gelatinization (cereal water content in the range of 150-170%) plays an important role in inhibiting the aging of cereals in jam.

[0120] In Comparative Examples 3 and 4, the colloid concentration is outside the range of 2-2.5%, and in Comparative Example 5, the colloid infiltration time and infiltration temperature are not good, resulting in poor colloid infiltration effect, the binding force between the colloid and the starch granules in the cereals and the film-forming property cannot reach the best, the obtained cereal jam has different particle sizes, different hardness, and the water content and taste stability cannot be maintained during the shelf life, and aging occurs. The results of Comparative Examples 3, 4, and 5 show that the appropriateness of the colloid concentration (colloid concentration in the range of 2-2.5%) and the infiltration conditions (temperature, time) play an important role in inhibiting the aging of cereals in the jam.

[0121] In Comparative Example 6, without colloid infiltration pretreatment, the gelatinized cereal particles failed to lock water in time for protection, and the obtained cereal jam had different particle sizes and hardnesses, and could not maintain water content and taste stability during the shelf life, and aging occurred. The results of Comparative Example 6 show that colloid infiltration plays an important role in inhibiting the aging of cereals in jam.

Claims

1. A method for solving the problem of grain aging in jam, comprising the following steps: (1) steaming the cereal raw material so that the moisture content of the cereal grains after steaming is 150 to 170% by weight; (2) subjecting the cooked grains to a colloid-impregnated treatment at a temperature of 45 to 50° C. for a time of 20 to 30 minutes; and (3) Drain and dry the grain particles soaked with the colloid.

2. The method according to claim 1, in, The concentration of the colloidal solution used in the colloidal infiltration treatment is 2 to 2.5% by mass.

3. The method according to claim 1, in, The colloidal infiltration treatment uses a colloidal solution of one or more of sodium alginate, pectin, xanthan gum, carrageenan, locust bean gum and gum arabic.

4. The method according to claim 3, in, The colloidal infiltration treatment uses a sodium alginate colloidal solution or a composite colloidal solution containing a sodium alginate colloidal solution.

5. The method according to claim 1, in, The cereal raw material is one or more of oats, rye, purple rice, quinoa and highland barley.

6. The method according to claim 1, in, The method further comprises the steps of jam mixing, steaming and sterilizing, and cooling and filling after draining and drying.

7. The method according to claim 6, in, Compared with the moisture content of the cereal grains after steaming, the moisture content of the cereal grains after cooling and filling is lost within 5% by mass.

8. Jam obtained by the method according to any one of claims 1 to 7.

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