CN107751904A - A kind of jam containing chocolate particles and preparation method thereof - Google Patents
A kind of jam containing chocolate particles and preparation method thereof Download PDFInfo
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- CN107751904A CN107751904A CN201610690964.2A CN201610690964A CN107751904A CN 107751904 A CN107751904 A CN 107751904A CN 201610690964 A CN201610690964 A CN 201610690964A CN 107751904 A CN107751904 A CN 107751904A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
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Abstract
The invention discloses a kind of jam containing chocolate particles, the jam raw material based on 1000 parts by weight, it includes the raw material of following parts by weight：The parts by weight of chocolate particles 50~500, the parts by weight of white granulated sugar 310~600, the parts by weight of stabilizer 0~10, the parts by weight of fruit particle 50~500, the parts by weight of calcium salt 0.2~1, the parts by weight of enzyme preparation 0.03~0.1, the parts by weight of essence 2~15, surplus is water.The jam is good in shelf life internal stability, and chocolate particles crispy in taste, form stable in jam, fruit particle integrality is good, and fragrance and characteristic flavor on basis are obvious, and chocolate particles are evenly distributed with fruit particle and mixed fully.The invention also discloses the preparation method of the jam, and the preparation method technique is simple, by the optimization of formula, the optimization to fruit particle processing mode and technique so that the jam containing chocolate particles being prepared has good stability.
Description
Technical field
The present invention relates to food processing field.More particularly, to a kind of jam containing chocolate particles and its preparation
Method.
Background technology
As the continuous development of modern society, people are more and more stronger for healthy requirement more and more higher, health care consciousness.
Under such historical background, chocolate is gradually widely used in diet balance system by its excellent health-care efficacy by people
In research.Many studies have shown that cocoa bean and chocolate are extremely beneficial to the health of the mankind.It is believed that cocoa bean and chalk
Power can maintain brain activity, enhancing memory, anti-aging, alleviation pressure and quickly supplement energy.The medical research in the U.S.
It was found that the tryptophan in chocolate ingredients can help human body to synthesize thrombocytin, when the thrombocytin abundance in human body, just can stablize
Mood is in harmony.Multinomial medical report also indicates that simultaneously, dark chocolate bar is eaten, to melancholia, hypertension, Second-Type glycosuria
The ciril diseases such as disease, health of heart and pre- anti-cancer, are respectively provided with improved effect.
Chocolate is using cocoa slurry and cocoa butter as sweet food made of primary raw material.In Publication No. CN101708020A
State's patent of invention discloses a kind of chocolate dessert yoghurt and preparation method thereof, in this method cocoa power addition be 0.5~
5kg/1000kg；Publication No. CN104719469A Chinese invention patent disclose a kind of chocolate aloe composite yoghourt and its
Production method, it is primary raw material with fresh milk, chocolate and extract solution from aloe, and the auxiliary material such as addition sucrose, stabilizer is through breast
Acid bacteria fermentation is prepared.The common ground of this two patents of invention is that chocolate participates in fermentation as dispensing, is prepared
Chocolate flavouring is strong in sour milk products, but because chocolate is added in dispensing in a form of slurry, please cross stirring, homogeneous
Deng chocolate is evenly distributed in product, causes chocolate sense in kind not obvious enough.In Publication No. CN101703107A
State's patent of invention discloses the Yoghourt containing chocolate particles and its production method, and chocolate particles are prepared into sterile skilful by it
Gram force jam is added in sour milk products, this method by the design to chocolate formula, particularly to grease in chocolate with
And the control of sugared content, so as to reach the purpose for slowing down or preventing chocolate particles from being dissolved in Yoghourt, the technique can be effective
Microorganism is controlled, ensures product quality, but manufacture craft code is designated as complexity, it is cumbersome, and to the requirement of chocolate formula
Height, and because chocolate ball/chocolate chips are harder, it is easy to cause the flesh of fruits, especially berry fruits fruit by
To extruding, fruit is broken serious, loses the original flavor and taste of fruit product.
Meanwhile inventor has found under study for action, jam product is more at present is arranged in pairs or groups with fruit particle/puree/pulp, fruit
Based on cereal, fruit collocation cereal and Vegetable powder, various composition is directly mixed to prepare jam during processing, but there is presently no one
Kind passes through the adjustment to formula so that can guarantee that the flesh of fruits and chocolate in the jam simultaneously containing fruit particle and chocolate
Structure and performance constant method steady in a long-term.
In summary, a kind of jam containing chocolate and its product and simple and practical, workable, tool are lacked at present
There are the Yoghourt technology of preparing means of actual popularization and application meaning, to meet consumer to containing chocolate or chocolate jam
Demand, at the same reach ensure in long shelf life chocolate or chocolate mouthfeel be stable, fruit particle integrality preferably,
Ensure the equally distributed effective means of each component in jam.
The content of the invention
First purpose of the present invention is to provide a kind of jam containing chocolate particles.The jam is a kind of new fruit
Sauce kind, in shelf life, the jam has good stability, chocolate particles crispy in taste, form stable, fruit particle in jam
Integrality is good, and jam fragrance and characteristic flavor on basis are obvious, and chocolate particles are evenly distributed with fruit particle.
The jam containing chocolate particles of the present invention can improve in the prior art, and chocolate particles are added in jam,
The inside for easily causing the moisture in jam to enter chocolate is deposited for a long time, so that chocolate mouthfeel softens, is lost skilful
The original crisp sense of gram force ball, influences using effect.And because chocolate particles are harder, it are added to when being stirred in jam, can make
Fruit particle is squeezed, and causes the broken of fruit particle, especially berry fruits particle, so as to influence jam product reclaimed water
The problem of integrality of fruit granule.
Second object of the present invention is to provide a kind of preparation method of the above-mentioned jam containing chocolate particles, the system
Preparation Method technique is simple, passes through the optimization of formula, the optimization to fruit particle processing mode and technique so that be prepared
Jam containing chocolate particles has good stability.
In the prior art, conventional jam manufacture craft and mode of operation can not ensure the integrality of chocolate particles at present,
The problems such as may also causing jam exogenous pollution and poor fruit particle integrality simultaneously.
To reach above-mentioned first purpose, the present invention uses following technical proposals：
A kind of jam containing chocolate particles, it is characterised in that the jam raw material based on 1000 parts by weight, including it is as follows
The raw material of parts by weight：
The parts by weight of chocolate particles 50~500, white granulated sugar 310~~600 parts by weight, the parts by weight of stabilizer 0~10, fruit
The parts by weight of particle 50~500, the parts by weight of calcium salt 0.2~1, the parts by weight of enzyme preparation 0.03~0.1, the parts by weight of essence 2~15, surplus
For water.
Further, In some embodiments of the present invention, the content of the chocolate particles may further be, example
Such as, 50~450 parts by weight, 50~400 parts by weight, 80~350 parts by weight, 80~300 parts by weight, 100~250 parts by weight, 120
~250 parts by weight, 150~250 parts by weight, or, 200~250 parts by weight etc..
In some embodiments of the present invention, the content of the white granulated sugar may further be, for example, 320~550 weight
Part, 350~550 parts by weight, 350~500 parts by weight, 400~500 parts by weight, 420~500 parts by weight, or, 450~500 weights
Measure part etc..
In some embodiments of the present invention, the content of the stabilizer may further be, for example, 0.3~10 weight
Part, 2~10 parts by weight, 3~9 parts by weight, 5~9 parts by weight, 6~9 parts by weight, 0.3~6 parts by weight etc..
In some embodiments of the present invention, the content of the calcium salt may further be, for example, 0.5~1 parts by weight,
0.6~1 parts by weight, 0.7~1 parts by weight etc..
In some embodiments of the present invention, the content of the enzyme preparation may further be, for example, 0.03~0.08 weight
Measure part, 0.03~0.07 parts by weight, 0.05~0.1 parts by weight, 0.05~0.07 parts by weight etc..
In some embodiments of the present invention, the content of the essence may further be, for example, 5~15 parts by weight, 5
~12 parts by weight, 6~10 parts by weight, 8~10 parts by weight etc..
In some embodiments of the present invention, the jam raw material based on 1000 parts by weight, the jam is included such as
The raw material of lower parts by weight：
The parts by weight of chocolate particles 100~300, white granulated sugar 350~~500 parts by weight, the parts by weight of stabilizer 0.3~10,
The parts by weight of fruit particle 50~400, the parts by weight of calcium salt 0.7~1, the parts by weight of enzyme preparation 0.03~0.07, the weight of essence 5~15
Part, surplus is water.
In addition to especially indicating, the mass parts of the addition of heretofore described specific each component, jam original is all based on
Expect the premise that total amount is 1000 parts by weight.
Further, heretofore described jam refers to sauce shape product, reference can be made to the definition in GB/T22474 to jam
And require, the jam containing chocolate particles in the present invention can be the jam containing chocolate particles, fruit particle, also can be same
When further containing one or more of combinations in fruit particle, fruit juice, cereal, nut, quick-fried pearl class colloidal solid etc.
Jam.
Further, heretofore described the flesh of fruits includes but is not limited to strawberry particle, blueberry particle, Cranberry
Grain, yellow peach particle, coconut palm fruit particle, carambola particle, white peach particle, apple particle, grape particle, pears particle, pineapple particle, cherry
One or more in particle, mango particle, flue fruit granule, blackcurrant particle, blackberry, blueberry particle.Heretofore described fruit
The size of particle is less than 20mm × 20mm × 20mm, it is preferable that the magnitude range of the fruit particle be 5mm × 5mm × 5mm~
Between 13mm × 13mm × 13mm.Unless otherwise specified, the present invention in fruit particle size within this range.
Further, heretofore described chocolate particles include but is not limited to chocolate tablet, marble chocolate or chalk
One or more in power product；For example, can be dark chocolate bar.
Further, the chocolate particles, which have, can provide the size of chewing mouthfeel, the particle diameter of chocolate particles or
Length is in more than 3mm.
Further, heretofore described chocolate has double-layer structure successively from inside to outside：Internal layer be comprising
One or more of mixing in grain dust, sucrose, malt, starch, cocoa butter, natural essence；Outer layer is dark chocolate bar.It is preferred that
Using embedding techniques, chocolate crisp in outer shortcake is obtained.Unless otherwise specified, the chocolate in the present invention can be adopted
It is prepared with the method.It is crisp in the outer shortcake of the chocolate mouthfeel, it is had the nutritive value of chocolate and cereal, mouthfeel concurrently
It is more rich.The presence that can stablize simultaneously in the jam of the present invention, and be uniformly distributed with the particle in jam.
Inventor is in research process, creative discovery, by optimizing the fruit containing chocolate particles
The addition of white granulated sugar in the raw material of sauce, it is ensured that promote mouthfeel crisp in the outer shortcake of chocolate in jam, contribute to very
Good solves the chocolate technical barrier that mouthfeel softens within the shelf-life in chocolate jam.By will in jam raw material it is white
The addition of granulated sugar brings up to 310~600 parts by weight by conventional less addition, increases the solid content in jam, and pass through
Selection to jam raw material and each component content, it can be very good solve the problem of softening of chocolate mouthfeel, crisp sense is lost,
And it can ensure that it did not softened within 3 months shelf-lifves.It is highly preferred that the addition of the white granulated sugar is 350~500 parts by weight.
Further, in jam raw material of the invention, sugar can also be included and/or for sugar；The sugar is selected from soft white sugar, fruit
One or more in sugar, syrup, oligosaccharide；The generation sugar is selected from acesulfame potassium, Aspartame, Sucralose, D-sorbite, wood
One or more of mixing in sugar alcohol, maltitol.
Further, in the raw material of the jam of the invention containing chocolate, the stabilizer is selected from converted starch, thorn
One or more in locust bean gum, tara gum, chitin, pectin；
Preferably, one or more of the stabilizer in converted starch, locust bean gum, pectin.
It is highly preferred that the stabilizer in converted starch and locust bean gum, tara gum, chitin or pectin one
Kind or several mixing.
Preferably, the converted starch is selected from the mixed of one or both of chemically modified starch or physically denatured starch
Close.The chemically modified starch can be acidified starch, oxidized starch, bake dextrin, crosslinked starch, esterification starch, etherification starch,
Graft starch；The physically denatured starch can be that mechanical lapping handles starch, Heat-Moisture Treated Starch, pre-gelatinized starch；For example, institute
It can be hydroxypropyl PASELLI EASYGEL to state converted starch.
The preferred addition of stabilizer is 0.3~10 parts by weight.
Further, in the raw material of the jam of the invention containing chocolate particles, the calcium salt is divalence calcium salt, selected from Portugal
One or more in grape Calciofon, calcium monohydrogen phosphate, calcium lactate, calcium chloride etc.；Preferably, the calcium salt is selected from calcium chloride or breast
One or both of sour calcium；It is highly preferred that the calcium salt is selected from calcium chloride.
Further, in the raw material of the jam of the invention containing chocolate particles, the enzyme preparation is selected from pectase, fiber
One or more in plain enzyme, amylase, hydrolase；Preferably, the enzyme preparation is pectase.
Inventor has found that white granulated sugar and the content of calcium salt and enzyme preparation contain ingeniously to the present invention in research process
The stability of the jam of gram force particle, maintenance, the holding of fruit particle integrality of chocolate particles mouthfeel and form in jam
And the holding of jam fragrance and characteristic flavor on basis have the function that it is important.Inventor determines by substantial amounts of experiment is final
White sugar content 310~~600 parts by weight, calcium salt content is 0.2~1 parts by weight, and enzyme preparation content is 0.03~0.1
Parts by weight.
To reach above-mentioned second purpose, the present invention uses following technical proposals：
The present invention also protects the preparation method of the above-mentioned jam containing chocolate particles, and this method comprises the following steps：
1) dispensing：Fruit particle, white granulated sugar, essence, calcium salt, enzyme preparation are subjected to dispensing according to the ratio, mixing is equal
It is even；
2) digest, harden：The material being well mixed in step 1) is warming up to 35~60 DEG C, keeps 4~10min；
3) enzyme-deactivating：The material of step 2) is warming up to more than 65 DEG C, and keeps 3~10min；
4) into the material of step 3) add stabilizer, water, adjust temperature, dissolve stabilizer, then adjust pH to 3.0~
6.0；
5) sterilize, be cooled to less than 20 DEG C；
6) sterile addition chocolate particles, it is well mixed；
7) it is filling, obtain the jam containing chocolate.
Wherein, above-mentioned steps 3) in, the enzyme preparation of addition is inactivated, avoids it to stabilizer for subsequently adding etc.
Interference effect, influence the stability of product, ensure the quality of product on to greatest extent.
Preferably, above-mentioned steps 4) in, after adding stabilizer, the viscosity to material is 3~12cm.(condition determination is
Flow distance of the BOSTWICK viscosimeters at 20 DEG C in 60 seconds, unless otherwise indicated, when viscosity unit is cm in the present invention
Viscosity measurement is this measuring condition.)
Preferably, above-mentioned steps 4) in, the method for the regulation pH is：Citric acid and/or citric acid are added into material
Sodium, it is well mixed, maintains 3~10min, is 3.0~6.0 to pH；Preferably, the addition of the citric acid and/or sodium citrate
Measure as 0.1~1.5 parts by weight.
Preferably, above-mentioned steps 5) in, the condition of the sterilization is：85~95 DEG C, maintain 10~20min.
Preferably, above-mentioned steps 5) in, the method for the cooling can be that the circulation water circulation that temperature in use is 0~10 DEG C is cold
But, temperature of charge is down to less than 20 DEG C.
Preferably, above-mentioned steps 6) in, the method for the sterile addition chocolate particles is：Chocolate particles are passed through into nothing
Collarium is added in material under border.
Preferably, the storage temperature of the jam containing chocolate particles obtained is 0~10 DEG C.
In some embodiments of the present invention, the preparation method of the jam containing chocolate particles is included such as
Lower step：
S1 dispensings：Fruit particle, white granulated sugar, essence, calcium salt, enzyme preparation are subjected to dispensing according to the ratio, while feeding intake
5~10min is stirred on side, is well mixed；
S2 enzymolysis, hardening：The material being well mixed in step S1 is warming up to 35~60 DEG C, keeps 4~10min；
S3 enzyme-deactivatings：Step S2 material is warming up to more than 65 DEG C, and keeps 5~10min；
The converted starch dissolved at a temperature of 70 DEG C is added in step S3 material by S4, after being warming up to 80 DEG C, is added
Pectin, locust bean gum；Citric acid and/or sodium citrate are added, maintains 3~10min；
S5 is sterilized, and is cooled to less than 20 DEG C；
The sterile addition chocolate particles of S6, it is well mixed；
S7 is filling, obtains the jam containing chocolate particles.
In the preparation method of the present invention, by the design to jam composition of raw materials, by limiting adding between each raw material components
Dosage, and enzyme preparation and calcium salt are directly added to material and the adjustment of preparation technology in the process for preparation of material, eliminate
The process of fruit particle hardening pretreatment, optimizes the manufacture craft of jam, substantially reduces the production cycle of product, and obtain
Product stability it is good, chocolate and the flesh of fruits can keep its original form and mouthfeel.
Unless otherwise specified, the raw material in the present invention can be obtained by commercially available purchase or obtained by this area conventional meanses
.
It is furthermore noted that unless otherwise specified, any scope described in the present invention include end value and end value it
Between any numerical value and end value or end value between any subrange for being formed of any number.
Beneficial effects of the present invention are as follows：
Formula of jam containing chocolate particles of the present invention and preparation method thereof, passes through formulation optimization and preparation technology
Adjustment, and calcium salt and enzyme preparation are directly mixed and fed intake with other raw materials in dispensing, solve jam well
The problem of middle chocolate particles soften, realize chocolate particles within the jam shelf-life crispy in taste, have good stability, simultaneously
Also ensure that fruit particle integrality is good in jam, requirement of the consumer to chocolate eating mouth feel can be met, and can makes ingeniously
Gram force product and the flesh of fruits are dispersed in the product, and no chocolate ball floats and fruit particle subsidence problems occur.In addition
The optimization of present invention process, the preparation technology of product is greatly shortened, realize the industrialized production of product.
Embodiment
In order to illustrate more clearly of the present invention, with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, and this should not be limited with this
The protection domain of invention.
Embodiment 1
First, the Strawberry Covered with Chocolate jam containing chocolate particles, composition of raw materials (in terms of 1000kg)：
Wherein, the internal layer of chocolate is the mixing of grain dust, malt, cocoa butter, and outer layer is dark chocolate bar, using bag
The technology of burying is prepared, diameter 6mm.
2nd, the preparation method of jam：
1) dispensing：Strawberry particle, white granulated sugar, essence, calcium chloride, pectase are fed intake, stirred when feeding intake, waits to throw
Continue 5~10min of stirring after material, be well mixed；
2) digest, harden：The material that step 1) is well mixed is warming up to 45 DEG C, and keeps 4~5min at this temperature；
3) enzyme-deactivating：The material of step 2) is warming up to 65 DEG C, and keeps 5min at this temperature；
4) hydroxypropyl PASELLI EASYGEL is dissolved at a temperature of 70 DEG C, the material of step 3) is added it to after dissolving
In, then water is added into material, then material is warming up to 80 DEG C, pectin, locust bean gum are added, the viscosity of material is 6.5cm；Again
It is 3.9 to add citric acid and/or sodium citrate 0.5kg to pH, and maintains 3min；
5) temperature is adjusted to 85 DEG C, and keeps 10min at this temperature, realized sterilization, material is passed through into circulation after sterilization
It is cooled to less than 20 DEG C；
6) chocolate is added in material under sterile conditions, be well mixed；
7) it is filling, the jam containing chocolate is obtained, and storage is refrigerated at a temperature of 0~10 DEG C.
Embodiment 2
First, the Strawberry Covered with Chocolate jam containing chocolate particles, composition of raw materials (in terms of 1000kg)：
Wherein, the internal layer of chocolate is the mixing of grain dust, malt, sucrose, natural essence, and outer layer is black chalk
Power, it is prepared using embedding techniques, diameter 8mm.
2nd, the preparation method of jam：
Preparation method is the same as embodiment 1.
Embodiment 3
First, the blueberry chocolate jam containing chocolate particles, composition of raw materials (in terms of 1000kg)：
Wherein, the internal layer of chocolate is the mixing of grain dust, malt, starch, cocoa butter, and outer layer is dark chocolate bar,
It is prepared using embedding techniques, diameter 6mm.
2nd, the preparation method of jam：
Preparation method is the same as embodiment 1.
Embodiment 4
First, the Strawberry Covered with Chocolate jam containing chocolate particles, composition of raw materials (in terms of 1000kg)：
Wherein, the internal layer of chocolate is the mixing of grain dust, malt, cocoa butter, and outer layer is dark chocolate bar, using bag
The technology of burying is prepared, diameter 4mm.
2nd, the preparation method of jam：
Preparation method is the same as embodiment 1.
Embodiment 5
First, the Strawberry Covered with Chocolate jam containing chocolate particles, composition of raw materials (in terms of 1000kg)：
Wherein, the internal layer of chocolate is the mixing of grain dust, malt, and outer layer is dark chocolate bar, using embedding techniques
It is prepared, diameter 6mm.
2nd, the preparation method of jam：
Preparation method is the same as embodiment 1.
Embodiment 6
First, the mango chocolate jam containing chocolate particles, composition of raw materials (in terms of 1000kg)：
Wherein, the internal layer of chocolate is the mixing of grain dust and malt, and outer layer is dark chocolate bar, using embedding techniques
It is prepared, diameter 6mm.
2nd, the preparation method of jam：
Preparation method is the same as embodiment 1.
Embodiment 7
First, the Strawberry Covered with Chocolate jam containing chocolate particles, composition of raw materials is with embodiment 2, and difference is, by chocolate
Product changes dark chocolate bar into, and remaining condition is constant.
Wherein, the plain chocolate is purchased from the Fei Lieluo dark chocolate bars of market sale, diameter/length 4mm.
2nd, the preparation method of jam：
Preparation method is the same as embodiment 1.
Comparative example 1
First, Strawberry Covered with Chocolate jam, composition of raw materials (in terms of 1000kg)：
2nd, the preparation method of jam：
Preparation method is the same as embodiment 1.
Comparative example 2
First, Strawberry Covered with Chocolate jam, composition of raw materials (in terms of 1000kg)：
2nd, the preparation method of jam：
Preparation method is the same as embodiment 1.
Comparative example 3
First, Strawberry Covered with Chocolate jam, composition of raw materials is the same as embodiment 1.
2nd, the preparation method of jam：
1) dispensing：Strawberry particle, white granulated sugar, essence, calcium chloride, pectase are fed intake, stirred when feeding intake, waits to throw
Continue to stir 10min after material, be well mixed；
2) digest, harden：The material that step 1) is well mixed is warming up to 45 DEG C, and keep 4 at this temperature~
10min；
3) hydroxypropyl PASELLI EASYGEL is dissolved at a temperature of 70 DEG C, the material of step 3) is added it to after dissolving
In, then water is added into material, then material is warming up to 80 DEG C, pectin, locust bean gum are added, the viscosity of material is 7.0cm；Again
It is 4.0 to add citric acid and/or sodium citrate 0.5kg to pH, and maintains 3min；
5) temperature is adjusted to 85 DEG C, and keeps 10min at this temperature, realized sterilization, material is passed through into circulation after sterilization
It is cooled to less than 20 DEG C；
6) chocolate is added in material under sterile conditions, be well mixed；
7) it is filling, the jam containing chocolate is obtained, and storage is refrigerated at a temperature of 0~10 DEG C.
Comparative example 4
First, Strawberry Covered with Chocolate jam, composition of raw materials (in terms of 1000kg)：
2nd, the preparation method of jam：
Preparation method is the same as embodiment 1.
Comparative example 5
Embodiment 6 is repeated, difference is, the content of pectase is revised as into 0.3kg, remaining condition is constant, is prepared
Jam.
The product stability test experiments of test example 1
Using the product of embodiment and comparative example as test sample, test sample stands observation under the conditions of 0~10 DEG C, passes through
The analysis of product stability is carried out to chocolate particles mouthfeel, hardness, form and the flesh of fruits integrality.
Shown in the following Tables 1 and 2 of specific experiment result：
Table 1 is the stability analysis result (0~30 day) of product at 0~10 DEG C：
Table 2 is the stability analysis result (the 35th~90 day) of product at 0~10 DEG C：
Product of the invention is can be seen that after 0~10 DEG C is placed 90 days from the data of upper Tables 1 and 2, the stabilization of product
Property is good, and the flesh of fruits in jam and chocolate are evenly distributed, and fruit particle integrality is good, and characteristic flavor is bright
Aobvious, chocolate crispy in taste, hardness is not melted without significant change.
The mouthfeel of test example 2, outward appearance and flavor evaluation experiment
Taste and flavor is carried out to the jam product of embodiment and comparative example and judges experiment.Primary sensory's assessment item：
Color and luster, structural state, mouthfeel, the integrality of fruit and chocolate, flavor etc..Experiment number totally 60 people is participated in, respectively to implementing
The jam product of example and comparative example carries out subjective appreciation.Sensory evaluation scores standard is shown in Table 3, and full marks 10 divide, the evaluation of each jam product
It the results are shown in Table 4.
The sensory evaluation scores standard of table 3
Table 4 adds the sense organ and flavor evaluation result of the jam of chocolate particles
Results of sensory evaluation shows：Jam product structural state provided by the invention is good, fruit particle and chocolate particles
It is evenly distributed, fruit particle integrality is good, has the distinctive flavor of jam, moderately sour and sweet.
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not pair
The restriction of embodiments of the present invention, for those of ordinary skill in the field, may be used also on the basis of the above description
To make other changes in different forms, all embodiments can not be exhaustive here, it is every to belong to this hair
Row of the obvious changes or variations that bright technical scheme is extended out still in protection scope of the present invention.
Claims (10)
1. a kind of jam containing chocolate particles, it is characterised in that the jam raw material based on 1000 parts by weight, including following weight
Measure the raw material of part：
The parts by weight of chocolate particles 50~500, white granulated sugar 310~~600 parts by weight, the parts by weight of stabilizer 0~10, fruit particle
50~500 parts by weight, the parts by weight of calcium salt 0.2~1, the parts by weight of enzyme preparation 0.03~0.1, the parts by weight of essence 2~15, surplus are
Water.
2. jam according to claim 1, it is characterised in that the jam raw material based on 1000 parts by weight, including following weight
Measure the raw material of part：
The parts by weight of chocolate particles 100~300, white granulated sugar 350~~500 parts by weight, the parts by weight of stabilizer 0.3~10, fruit
The parts by weight of particle 50~400, the parts by weight of calcium salt 0.7~1, the parts by weight of enzyme preparation 0.03~0.07, the parts by weight of essence 5~15 are remaining
Measure as water.
3. jam according to claim 1 or 2, it is characterised in that the chocolate particles are chocolate tablet, marble chocolate
Or the one or more in chocolate；
Preferably, the chocolate has double-layer structure successively from inside to outside：Internal layer be comprising grain dust, sucrose, malt,
One or more of mixing in starch, cocoa butter, natural essence；Outer layer is dark chocolate bar；
Preferably, the chocolate particles have the size that can provide chewing mouthfeel, and the particle diameter or length of chocolate particles are in 3mm
More than.
4. jam according to claim 1 or 2, it is characterised in that the jam raw material based on 1000 parts by weight, the raw material
In also include sugar and/or for sugar；One or more of the sugar in soft white sugar, fructose, syrup, oligosaccharide；The generation sugar
One or more of mixing in acesulfame potassium, Aspartame, Sucralose, D-sorbite, xylitol, maltitol.
5. jam according to claim 1 or 2, it is characterised in that the stabilizer be selected from converted starch, locust bean gum,
One or more in tara gum, chitin, pectin；
Preferably, one or more of the stabilizer in converted starch, locust bean gum, pectin；
It is highly preferred that one kind in converted starch and locust bean gum, tara gum, chitin, pectin of the stabilizer or
Several mixing；
Preferably, the converted starch is selected from the mixing of one or both of chemically modified starch or physically denatured starch.
6. jam according to claim 1 or 2, it is characterised in that the calcium salt be selected from calcium gluconate, calcium monohydrogen phosphate,
One or more in calcium lactate, calcium chloride；Preferably, the calcium salt is selected from one or both of calcium chloride or calcium lactate；
It is highly preferred that the calcium salt is selected from calcium chloride.
7. jam according to claim 1 or 2, it is characterised in that the enzyme preparation is selected from pectase, cellulase, shallow lake
One or more in powder enzyme, hydrolase；Preferably, the enzyme preparation is pectase.
8. the preparation method of the jam as described in any one of claim 1~7, it is characterised in that this method comprises the following steps：
1) fruit particle, white granulated sugar, essence, calcium salt, enzyme preparation are subjected to dispensing according to the ratio, are well mixed；
2) material being well mixed in step 1) is warming up to 35~60 DEG C, keeps 4~10min；
3) more than 65 DEG C are warming up to, and keeps 3~10min；
4) stabilizer, water are added, temperature is adjusted, dissolves stabilizer, then adjust pH to 3.0~6.0；
5) sterilize, be cooled to less than 20 DEG C；
6) sterile addition chocolate particles, it is well mixed；
7) it is filling, obtain the jam containing chocolate.
9. according to the method for claim 8, it is characterised in that in step 4), the method for adjusting pH is：Added into material
Citric acid and/or sodium citrate, it is well mixed, maintains 3~10min, is 3.0~6.0 to pH；Preferably, the citric acid and/
Or the addition of sodium citrate is 0.1~1.5 parts by weight.
10. according to the method for claim 8, it is characterised in that in step 5), the condition of the sterilization is：85~95 DEG C,
Maintain 10~20min.
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| WO2019221749A1 (en) * | 2018-05-18 | 2019-11-21 | General Mills, Inc. | Shelf stable confection |
| CN111011789A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Jam containing cheese particles and preparation method thereof |
| CN111084265A (en) * | 2019-12-24 | 2020-05-01 | 可可琳纳食品海门有限公司 | Chocolate sauce formula used as stuffing for flowing core |
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| CN111165635A (en) * | 2018-11-09 | 2020-05-19 | 内蒙古伊利实业集团股份有限公司 | Coating chocolate slurry for coating on surface of granular material and granular food |
| CN113892614A (en) * | 2021-10-29 | 2022-01-07 | 格瑞果汁工业（天津）有限公司 | White peach fruit jam and preparation method thereof |
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| CN113892614A (en) * | 2021-10-29 | 2022-01-07 | 格瑞果汁工业（天津）有限公司 | White peach fruit jam and preparation method thereof |
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