CN110226632A - A kind of gelatinous food and preparation method thereof - Google Patents

Abstract

The invention discloses a gel food. The gel food comprises the following ingredients in weight percent: 3%-6% of white sugar, 1%-5% of anhydrous butter, 2-15% of fruit juice, gelatin 0.1%-2.0% of the stabilizer, 1-20% of the stabilizer, and 40-65% of milk; wherein, the stabilizer is prepared by mixing compound modified starch and an emulsifier at a ratio of 1-5:1-3. The gel food of the present invention contains composite modified starch, which can improve the ability of water absorption and swelling of the gel food and the ability to form a gel state, and the composite modified starch and emulsifier are compounded according to a specific ratio Used as a stabilizer for the gel-like food of the present invention, the overall emulsification system of the gel-like food is more stable, and then the shelf life of the gel-like food is improved; in addition, the gel-like food of the present invention has a smooth mouthfeel and moderate sweetness , and the preparation method is simple.

Description

A kind of gelatinous food and preparation method thereof

technical field

The invention relates to the field of food processing, in particular to a gel-like food and a preparation method thereof.

Background technique

Edible gel is a water-soluble gel extracted from seaweed, starch and citrus peel. This substance can be used as a normal food thickener. It swells and solidifies after contact with stomach acid, which reduces appetite and produces a feeling of fullness. But with the advancement of technology, many gel-like products have been developed and manufactured. Among them, the gelatinized starch forms a nearly transparent gel body with certain elasticity and gel strength after gelatinization and aging process in the aqueous medium. However, the traditional starch gel food can no longer meet people's requirements for food taste and flavor. Therefore, in order to make the gel food have a better shelf life, better taste and flavor, it is necessary to continuously improve the gel food. Make creative improvements. The most typical gelatinous food is pudding. Pudding is a kind of semi-solid or gelatinous dairy product without adding any acidity agent, essence, coloring and preservatives and other additives. It has a soft and delicate taste and a strong milk flavor. Pudding is a very nutritious and healthy all-natural dairy product, usually served as a dessert or refreshment after a meal. This kind of product has a full and smooth taste, high nutritional value, unique flavor and extremely enjoyable taste, and has gradually become one of the high-end dairy products. However, different materials used in pudding will also lead to different changes in the final taste of pudding, and After the pudding is prepared, if it is placed at room temperature, there will be problems of water leakage or change of viscous state, resulting in poor taste or product quality.

Find through the retrieval to prior art document, Chinese Patent Publication No. 1484979, disclosure date is on March 31st, 2004, and title of invention is: the processing method of pure konjac product, and this patent reads as: (1) will be made of konjac block The konjac powder and water are put into the container according to the ratio of 1:80, and the pH value of edible soda ash is added at the same time to be 8.5-9.5, and the stirring is continued for 30-40 minutes. Use a filling machine to fill and seal to make a semi-finished product; (2) Put the sealed semi-finished product in a package directly into a water bath or steam bath heating facility for heating and molding. The heating and molding is divided into two stages. The first stage is Preheating and melting: It takes about 15-20 minutes to raise the temperature from room temperature to 80-85°C, keep it for 10 minutes, then raise the temperature to 90-95°C for about 5-10 minutes, keep it for 10 minutes, then lower the temperature to 50 It takes about 10 minutes to complete the first stage at -60°C; the second stage is solidification and molding. After the first stage is completed, keep warm for 40-50 minutes until the glucomannan is completely dissolved, then raise the temperature to 90-95°C, and then keep it for 5-10 After forming in 10 minutes, stop heating, and the finished product can be produced when the temperature cools down to 40°C. Its shortcoming is: the gel food main component that this method produces is konjac, and its nutrition is single.

Another example is that Chinese Patent No. CN201310618173.5 discloses a coconut-flavored purple rice pudding; the effective ingredients include milk, coconut fruit, purple rice, and strawberries, and the raw materials containing the following components are prepared in every 1000L portion: fresh milk 1000kg , white sugar 30-80kg, cream 10-30kg, skimmed powder 10-20kg, maltodextrin 5-10kg, coconut milk powder 10-20kg, gelatin 5-15kg, modified starch 5-10kg, strawberry jam 10-100kg , 10-100kg of purple rice paste, 100-1000ml of essence; the coconut-flavored purple rice pudding of the technical scheme of the invention is rich in nutrition and high in protein content, and can provide various vitamins and trace elements such as calcium, iron and zinc needed by the human body , has the characteristics of nourishing blood and Qi, invigorating the kidney and nourishing the liver, and improving disease resistance. But the pudding preparation step of this invention is numerous and diverse, is difficult for operation.

Contents of the invention

The technical problem to be solved by the present invention is to provide a gel-like food and a preparation method thereof.

In order to solve the problems of the technologies described above, the technical solution of the present invention is:

A gelatinous food, the gelatinous food comprises the following components by weight: the gelatinous food comprises the following components by weight: 3-6% of white sugar, 1-5% of anhydrous butter, 2% of fruit juice ～15%, gelling agent 0.1～2.0%, stabilizer 1～20%, milk 40～65%; wherein, the stabilizer is mixed with compound modified starch and emulsifier according to the ratio of 1～5:1～3 prepared.

Preferably, the pH of the gel state food is 6.5 to 7.5.

Preferably, the gelling agent is one of carrageenan, konjac gum, gellan gum, xanthan gum, pectin, locust bean gum and guar gum, or a combination of two or more substances.

Preferably, the emulsifier is one of diacetyl tartrate mono-diglycerides, glyceryl monostearate, sucrose fatty acid esters, polyglycerol esters and succinic monoglycerides or a combination of two or more substances.

Preferably, the composite modified starch is modified by using two or more methods to modify the original starch.

Preferably, the original starch is one of corn starch, sweet potato starch, potato starch and wheat starch or a combination of two or more.

Preferably, the method is any two or three of warm heat treatment, mechanical grinding and enzyme treatment.

Preferably, the fruit juice is one of mango, bayberry, prune, plum, plum, grapefruit, citrus, and lemon or a combination of two or more fruit juices.

In addition, a method for preparing gelatinous food is characterized in that the method comprises the following steps:

1) Mix milk, white granulated sugar, anhydrous butter and stabilizer at 45-80°C, and the amount of milk added is such that the amount of the obtained mixed material 1 is not higher than 90% of the total weight of the final product;

2) heat and sterilize the mixed material of step 1);

3) Cool the mixed material obtained in step 2) to 30-40°C, adjust the water content in the mixed material; and adjust the water activity;

4) Add fruit juice, gel and an appropriate amount of water to the mixed material 1 obtained in step 3), and homogenize at 60-70° C. under a pressure of 17-18 MPa to obtain mixed material 2;

5) The homogenized mixed material 2 in step 4) is sterilized again at 85-121°C;

6) Cool down the mixed material 2 after step 5) sterilization to 80°C, and pour it into the insulation tank to be loaded;

7) Under the constant temperature condition of 70°C, fill the mixed material 2 obtained in step 6), and then put it into storage for cooling.

Preferably, the heat sterilization temperature in step 2) is >95°C.

Compared with prior art, the beneficial effect that the present invention has is as follows:

The gel food of the present invention contains composite modified starch, which can improve the ability of water absorption and swelling of the gel food and the ability to form a gel state, and the composite modified starch and emulsifier are compounded according to a specific ratio Used as the stabilizer of the gel-like food of the present invention, the overall emulsification system of the gel-like food is made more stable, and then the shelf life of the gel-like food is improved; in the process, the value-added speed of bacteria is regulated by adjusting the water activity, ensuring that Without adding preservatives, the gelled food has a better shelf life; in addition, the gelled food of the present invention has a smooth taste, moderate sweetness, and a simple preparation method.

Detailed ways

The present invention will be further described below in combination with specific embodiments. It should be noted here that the descriptions of these embodiments are used to help understand the present invention, but are not intended to limit the present invention. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not constitute a conflict with each other.

Example 1

A gelatinous food, the gelatinous food comprises the following components by weight: the gelatinous food comprises the following components by weight: 3% white granulated sugar, 1% anhydrous cream, 15% fruit juice, gel 2.0% stabilizer, 1% stabilizer, 40% milk, and 38% water; wherein, the stabilizer is prepared by mixing composite modified starch and emulsifier at a ratio of 1:1.

Wherein, the pH of the gel state food is 6.5; the gelling agent is carrageenan; the emulsifier is diacetyl tartaric acid mono-diglyceride; The grinding treatment method sequentially modifies the cornstarch; the fruit juice is mango juice.

In addition, a method for preparing gelatinous food, said method comprises the following steps:

1) Mix milk, white granulated sugar, anhydrous butter and stabilizer at 45°C evenly, wherein the amount of milk added is such that the amount of the obtained mixed material 1 is not higher than 90% of the total weight of the final product;

2) Carrying out a heat sterilization process on the mixed material 1 of step 1); and the heat sterilization temperature is >95°C;

3) Cool the mixed material obtained in step 2) to 30° C., and adjust the water activity in the mixed material; wherein, from the viewpoint of inhibiting bacterial proliferation, the water activity is preferably below 0.98. In addition, from the viewpoint of maintaining the texture of the gel-like food, the water activity is desirably 0.90 or higher, preferably 0.95 or higher, more preferably 0.97 or higher. Adjusting step 1) temperature in the process, water activity can be properly carried out, for example, the water activity of the mixture can be adjusted in the batching process of the mixture, and the water activity of the mixture in the process can also be adjusted by adjusting the type, proportioning amount, and moisture content of the mixture raw material. water activity.

4) Add fruit juice, gel and an appropriate amount of water to the mixed material 1 obtained in step 3), and homogenize at 60°C and 17MPa pressure to obtain mixed material 2;

5) The homogenized mixed material 2 in step 4) is re-sterilized at 85°C;

6) Cool down the mixed material 2 after step 5) sterilization to 80°C, and pour it into the insulation tank to be loaded;

7) Under the constant temperature condition of 70°C, fill the mixed material 2 obtained in step 6), and then put it into storage for cooling.

In this embodiment, the use of composite modified starch can improve the ability of water absorption and swelling of gelatinous food and the ability to form a gel state, making the overall emulsification system of gelatinous food more stable, and then improving the gelatinous food. The shelf life; and the prepared gelatinous food has a smooth mouthfeel, moderate sweetness, and a simple preparation method.

Example 2

A gelatinous food, the gelatinous food comprises the following components by weight: the gelatinous food comprises the following components by weight: 6% white granulated sugar, 5% anhydrous butter, 15% fruit juice, gel 0.1% of stabilizer, 1% of stabilizer, 65% of milk, and 7.9% of water; wherein, the stabilizer is prepared by mixing compound modified starch and emulsifier in a ratio of 5:3.

Wherein, the pH of the gel state food is 7.5; the gelling agent is mixed with konjac gum and gellan gum in any proportion; A combination of fatty acid esters in any proportion; the composite modified starch is to modify the sweet potato starch through a warm heat treatment method, a mechanical grinding treatment method, and an enzyme treatment method; the fruit juice is red bayberry, prune, plum A combination of fruit juices.

In addition, a method for preparing gelatinous food, said method comprises the following steps:

1) Mix milk, white granulated sugar, anhydrous butter and stabilizer at 80°C evenly, wherein the amount of milk added is such that the amount of the obtained mixed material 1 is not higher than 90% of the total weight of the final product;

2) Carrying out a heat sterilization process on the mixed material 1 of step 1); and the heat sterilization temperature is >95°C;

3) Cool the mixed material obtained in step 2) to 40° C., and adjust the water activity in the mixed material; wherein, from the viewpoint of inhibiting bacterial proliferation, the water activity is preferably below 0.98. In addition, from the viewpoint of maintaining the texture of the gel-like food, the water activity is desirably 0.90 or higher, preferably 0.95 or higher, more preferably 0.97 or higher. Adjusting step 1) temperature in the process, water activity can be properly carried out, for example, the water activity of the mixture can be adjusted in the batching process of the mixture, and the water activity of the mixture in the process can also be adjusted by adjusting the type, proportioning amount, and moisture content of the mixture raw material. water activity.

4) Add fruit juice, gel and an appropriate amount of water to the mixed material 1 obtained in step 3), and homogenize at 70°C and 18MPa pressure to obtain mixed material 2;

5) The homogenized mixed material 2 in step 4) is sterilized again at 121°C;

6) Cool down the mixed material 2 after step 5) sterilization to 80°C, and pour it into the insulation tank to be loaded;

7) Under the constant temperature condition of 70°C, fill the mixed material 2 obtained in step 6), and then put it into storage for cooling.

In this embodiment, the gelatinous food is jelly, and the ability to absorb water and expand the jelly and the ability to form a gel state can be improved by adding composite modified starch, and the composite modified starch and emulsifier are compounded according to a specific ratio as the jelly. The use of the stabilizer makes the overall emulsification system of the jelly more stable, thereby improving the shelf life of the jelly; and the prepared jelly has a smooth taste, moderate sweetness, and a simple preparation method.

Example 3

A gelatinous food, the gelatinous food comprises the following components by weight: the gelatinous food comprises the following components by weight: 4% white granulated sugar, 34% anhydrous cream, 7% fruit juice, gel 1% stabilizer, 10% stabilizer, and 44% milk; wherein, the stabilizer is prepared by mixing compound modified starch and emulsifier in a ratio of 3:2.

Wherein, the pH of the gel state food is 7.0; the gel agent is carrageenan, konjac gum, gellan gum, and xanthan gum in a ratio of 1:1:2:3; the emulsifier is bismuth Acetyl tartrate mono-diglycerides, glyceryl monostearate, and sucrose fatty acid esters are combined in a ratio of 1:3:2; the composite modified starch adopts a mechanical grinding treatment method and an enzyme treatment method. The comparison ratio is 1: 1 The mixed cornstarch and potato starch are modified; the fruit juice is grapefruit juice.

In addition, a method for preparing gelatinous food, said method comprises the following steps:

1) Mix milk, white granulated sugar, anhydrous butter and stabilizer at 65°C evenly, wherein the amount of milk added is such that the amount of the obtained mixed material 1 is not higher than 90% of the total weight of the final product;

2) Carrying out a heat sterilization process on the mixed material 1 of step 1); and the heat sterilization temperature is >95°C;

3) Cool the mixed material obtained in step 2) to 35° C., and adjust the water activity in the mixed material; wherein, from the viewpoint of inhibiting bacterial proliferation, the water activity is preferably below 0.98. In addition, from the viewpoint of maintaining the texture of the gel-like food, the water activity is desirably 0.90 or higher, preferably 0.95 or higher, more preferably 0.97 or higher. Adjusting step 1) temperature in the process, water activity can be properly carried out, for example, the water activity of the mixture can be adjusted in the batching process of the mixture, and the water activity of the mixture in the process can also be adjusted by adjusting the type, proportioning amount, and moisture content of the mixture raw material. water activity.

4) Add fruit juice, gel and an appropriate amount of water to the mixed material 1 obtained in step 3), and homogenize at 65°C and 18MPa pressure to obtain mixed material 2;

5) The homogenized mixed material 2 in step 4) is sterilized again at 100°C;

6) Cool down the mixed material 2 after step 5) sterilization to 80°C, and pour it into the insulation tank to be loaded;

7) Under the constant temperature condition of 70°C, fill the mixed material 2 obtained in step 6), and then put it into storage for cooling.

In this embodiment, the gelatinous food is pudding, and the prepared pudding has the advantages of smooth mouthfeel and moderate sweetness, and the addition of composite modified starch in the pudding can improve the ability of the pudding to absorb water and swell and form a gel. The ability of the state makes the appearance of the pudding delicate, and the overall emulsification system is more stable, thereby improving the shelf life of the pudding

Comparative example 1

The difference from Example 3 is only that the temperature in the step 1) of preparing the gelatinous food is adjusted to 80° C., and then the water activity is adjusted to 9.47.

In addition, the water activity in the gel-like food is adjusted through the process, and the water activity is detected by an instrument, so that the gel-like food has a better shelf life without adding preservatives. In this test, the thermophilic aerobic bacteria , the flat-tank rancid bacteria that form spores with high heat resistance, after inoculating the mixture with Bacillus stearothermophilus, sterilized at 95° C. for 5 minutes. Table 1 shows the count results of thermophilic bacteria after the sterilized mixture was cultured at 60° C. for 8 hours.

Table 1

Group/Project Example 1 Example 2 Example 3 Comparative example 1 water activity 0.990 0.980 0.982 0.947 bacterial proliferation + + + -

As can be seen from Table 1, by setting the water activity of the mixture to 0.98 or less, the proliferation of spore-forming bacteria with high heat resistance can be suppressed in the long-term production process.

Comparative example 2

A gelatinous food, the gelatinous food comprises the following components by weight: the gelatinous food comprises the following components by weight: 4% white granulated sugar, 34% anhydrous cream, 7% fruit juice, gel 1% stabilizer, 10% stabilizer, and 44% milk; wherein, the stabilizer is prepared by mixing starch and emulsifier at a ratio of 3:2.

Wherein, the pH of the gel state food is 7.0; the gel agent is carrageenan, konjac gum, gellan gum, and xanthan gum in a ratio of 1:1:2:3; the emulsifier is bismuth Acetyl tartrate mono-diglycerides, glyceryl monostearate, and sucrose fatty acid esters are combined in a ratio of 1:3:2; the starch is a mixture of corn starch and potato starch; the fruit juice is grapefruit juice.

In addition, a method for preparing gelatinous food, said method comprises the following steps:

1) Mix milk, white granulated sugar, anhydrous butter and stabilizer at 65°C evenly, wherein the amount of milk added is such that the amount of the obtained mixed material 1 is not higher than 90% of the total weight of the final product;

2) Carrying out a heat sterilization process on the mixed material 1 of step 1); and the heat sterilization temperature is >95°C;

3) Cool the mixed material obtained in step 2) to 35°C, and adjust the water content in the mixed material;

4) Add fruit juice, gel and an appropriate amount of water to the mixed material 1 obtained in step 3), and homogenize at 65°C and 18MPa pressure to obtain mixed material 2;

5) The homogenized mixed material 2 in step 4) is sterilized again at 100°C;

6) Cool down the mixed material 2 after step 5) sterilization to 80°C, and pour it into the insulation tank to be loaded;

7) Under the constant temperature condition of 70°C, fill the mixed material 2 obtained in step 6), and then put it into storage for cooling.

In this comparative example, the gelatinous food is pudding, and the prepared pudding has the advantages of smooth mouthfeel and moderate sweetness, but starch and emulsifier are added to the pudding for compounding, and its water-absorbing and swelling ability has nothing to do with the formation of coagulation. The ability of the gel state is not as good as the pudding prepared in Example 3. After the pudding is placed at room temperature for 3 days, the pudding in the gel state is separated from water, and a large amount of water makes the shelf life of the pudding shorter than that of the pudding prepared in Example 3, which illustrates the present invention The compound modified starch and emulsifier are added as compound ingredients, which can stabilize the system and make the pudding in gel state have a longer shelf life.

Comparative example 3

A gelatinous food, the gelatinous food comprises the following components by weight: the gelatinous food comprises the following components by weight: 4% white granulated sugar, 34% anhydrous cream, 7% fruit juice, gel 1% stabilizer, 10% stabilizer, and 44% milk; wherein, the stabilizer is prepared by mixing compound modified starch and emulsifier at a ratio of 1:7.

Wherein, the pH of the gel state food is 7.0; the gel agent is carrageenan, konjac gum, gellan gum, and xanthan gum in a ratio of 1:1:2:3; the emulsifier is bismuth Acetyl tartrate mono-diglycerides, glyceryl monostearate, and sucrose fatty acid esters are combined in a ratio of 1:3:2; the composite modified starch adopts a mechanical grinding treatment method and an enzyme treatment method. The comparison ratio is 1: 1 The mixed cornstarch and potato starch are modified; the fruit juice is grapefruit juice.

In addition, a method for preparing gelatinous food, said method comprises the following steps:

1) Mix milk, white granulated sugar, anhydrous butter and stabilizer at 65°C evenly, wherein the amount of milk added is such that the amount of the obtained mixed material 1 is not higher than 90% of the total weight of the final product;

2) Carrying out a heat sterilization process on the mixed material 1 of step 1); and the heat sterilization temperature is >95°C;

3) Cool the mixed material obtained in step 2) to 35°C, and adjust the water content in the mixed material;

4) Add fruit juice, gel and an appropriate amount of water to the mixed material 1 obtained in step 3), and homogenize at 65°C and 18MPa pressure to obtain mixed material 2;

5) The homogenized mixed material 2 in step 4) is sterilized again at 100°C;

6) Cool down the mixed material 2 after step 5) sterilization to 80°C, and pour it into the insulation tank to be loaded;

7) Under the constant temperature condition of 70°C, fill the mixed material 2 obtained in step 6), and then put it into storage for cooling.

In this comparative example, the gelatinous food is pudding, and the prepared pudding has the advantages of smooth mouthfeel and moderate sweetness, but the ratio of compound modified starch and emulsifier added to the pudding is the same as that of Example 3. The proportioning of modified starch and emulsifier is quite different. The water-swelling ability of pudding and the ability to form a gel state are not as good as those of the pudding in Example 3. The prepared pudding The appearance is rough, and the shelf life of the pudding is shorter than that of the pudding prepared in Example 3.

In summary, the gel-like food of the present invention has the advantages of high stability of the emulsification system, smooth taste, and a simple preparation method.

The specific embodiments above have described the present invention in detail, but the present invention is not limited to the described embodiments. For those skilled in the art, without departing from the principle and spirit of the present invention, various changes, modifications, substitutions and modifications to these embodiments still fall within the protection scope of the present invention.

Claims (10)

1. a kind of gelatinous food, which is characterized in that the gel-type food includes following weight percent composition: white granulated sugar 3~6%, anhydrous butter oil 1~5%, fruit juice 2~15%, gelling agent 0.1~2.0%, stabilizer 1~20%, milk 40~ 65%；Wherein, the stabilizer is mixed with to obtain by composite modified starch and emulsifier according to the ratio of 1~5:1~3.

2. gelatinous food according to claim 1, which is characterized in that the pH of the gel state food be 6.5 to 7.5。

3. gelatinous food according to claim 2, which is characterized in that wherein the gelling agent is carragheen, konjaku The combination of one of glue, gellan gum, xanthan gum, pectin, locust bean gum and guar gum substance or two or more substances.

4. gelatinous food according to claim 1, which is characterized in that the emulsifier is diacetyl tartarate Dan Shuan One of glyceride, glycerin monostearate, sucrose fatty ester, polyglycerol ester and mono succinate glycerolipid substance or two kinds The combination of the above substance.

5. gelatinous food according to claim 1, which is characterized in that the composite modified starch is using two kinds Or two or more methods is modified ative starch.

6. gel-type food according to claim 5, which is characterized in that the ative starch be cornstarch, starch from sweet potato, The combination of one of potato starch, wheaten starch substance or two or more substances.

7. gel-type food according to claim 5, which is characterized in that the method is warm processing method, mechanical grinding Grind processing method and any two methods or any three kinds of methods in method of enzymatically treating.

8. gel-type food according to claim 1, which is characterized in that the fruit juice be mango, red bayberry, prune, The combination of one of plum, plum, grape fruit, citrus and lemon fruit or two or more fruit juices.

9. the method for preparing gel-type food as described in any one of claims 1 to 8, which is characterized in that the method includes Following steps:

1) it by milk, white granulated sugar, anhydrous butter oil and stabilizer, is uniformly mixed at 45~80 DEG C, wherein the additive amount of milk is to make The amount of the mixed material one of acquisition is not higher than the 90% of finished product total weight；

2) heat-sterilization step is carried out to the mixed material of step 1) one；

3) mixed material one that step 2) obtains is cooled to 30-40 DEG C, deploys the water content in mixed material；

4) fruit juice, gelling agent and suitable water are added into the mixed material one that step 3) obtains, and in 60~70 DEG C, 17 Homogeneous is carried out under~18MPa pressure, obtains mixed material two；

5) mixed material two after step 4) homogeneous is sterilized again at 85~121 DEG C；

6) mixed material two after step 5) sterilizing is cooled to 80 DEG C, and squeezes into heat insulation tank to be installed；

7) under 70 DEG C of constant temperatures, to step 6) mixed material two that obtains carries out filling, then warehouse-in cooling.

10. according to the method described in claim 9, it is characterized in that, the step 2) adds thermally-sterilized temperature to be > 95 DEG C.