CN111165541A - Jam sandwich suitable for jam sandwich biscuits at normal temperature and low temperature, processing method of jam sandwich and jam sandwich biscuits - Google Patents
Jam sandwich suitable for jam sandwich biscuits at normal temperature and low temperature, processing method of jam sandwich and jam sandwich biscuits Download PDFInfo
- Publication number
- CN111165541A CN111165541A CN202010004889.6A CN202010004889A CN111165541A CN 111165541 A CN111165541 A CN 111165541A CN 202010004889 A CN202010004889 A CN 202010004889A CN 111165541 A CN111165541 A CN 111165541A
- Authority
- CN
- China
- Prior art keywords
- jam
- parts
- sandwich
- mass
- stirring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The sandwich jam provided by the invention has good soft chewy mouthfeel at normal temperature and low temperature (4 ℃), does not generate water migration after being prepared into sandwich biscuits, and can keep the ideal appearance shape state and the edible quality of the sandwich biscuits all the year round. In addition, the preparation method of the sandwich jam provided by the invention is simple and easy to implement, is suitable for large-batch production and use, and the adoption of a specific charging sequence is also the key for ensuring the good taste of the jam.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a jam sandwich suitable for jam sandwich biscuits at normal temperature and low temperature and a processing method thereof.
Background
The jam in the jam sandwich biscuit belongs to a gel candy, which is a candy containing one or more gelling agents, is also called soft candy, has the characteristics of good chewiness, weak teeth, difficult tooth decay and the like, and has low sweetness and low heat, thus being popular with consumers. The basic components of the gel candy are sugar, gelling agent, spices, water and the like, the texture characteristics of the gel candy depend on the type and proportion of the gelling agent, the concentration and viscosity of the syrup, the water content and water distribution state of the product and the types and proportions of the contents of the components, different process conditions and operation steps can also cause great differences in the taste, color, elasticity, transparency and the like of the gel candy, the gel candy in the market at present has different color, elasticity and taste and different soft candy effects, but the research on the gel candy suitable for the sandwich biscuit is less. The existing gel candy has the condition that the quality is hardened under the low-temperature condition, and the eating quality is greatly changed, so that the gel candy and the jam which have larger limiting factors for eating in winter in the north have good eating quality at different temperatures, and the technical problem to be solved by researchers in the field is solved.
Disclosure of Invention
In view of the above, the technical problem to be solved by the invention is to provide a jam sandwich suitable for jam sandwich biscuits at normal temperature and low temperature and a processing method thereof, the sandwich jam provided by the invention has good soft chewy mouthfeel at normal temperature and low temperature (4 ℃), no water migration occurs after the sandwich jam is prepared into sandwich biscuits, and the ideal appearance shape state and edible quality of the sandwich biscuits can be maintained all the year round.
The invention provides a preparation method of jam filling in a jam filling biscuit suitable for normal temperature and low temperature, which is characterized by comprising the following steps:
mixing the compound syrup and the colloidal fluid, stirring, boiling, controlling the sugar degree, adding the citric acid aqueous solution, mixing and stirring, cooling, adding glycerol and jam, mixing and stirring, and cooling to obtain the jam sandwich suitable for the jam sandwich biscuit at normal temperature and low temperature, and can be used for biscuit sandwich.
Preferably, the colloid liquid is prepared from the following components in a mass ratio of 1: (10-20) and water, wherein the mixed colloidal powder comprises: carrageenan, sodium alginate, sucrose ester, hydroxypropyl distarch phosphate, sodium glutamate, xanthan gum, gellan gum, guar gum and white sugar.
Preferably, the mass ratio of the carrageenan, the sodium alginate, the sucrose ester, the hydroxypropyl distarch phosphate, the sodium glutamate, the xanthan gum, the gellan gum, the guar gum and the white sugar is (10-40) to (10-25): (10-22): (100-200): (100-200): (20-50): (30-60): (10-40): (200-400).
Preferably, the composite syrup is prepared from the following components in percentage by mass (5-7): (2-4): (1-2) high fructose corn syrup, glucose syrup and sorbitol.
Preferably, the jam filling is prepared from the following raw materials in parts by mass:
500-600 parts by mass of a composite syrup;
200-300 parts by mass of a colloidal fluid;
1-5 parts by mass of a 50 wt% citric acid aqueous solution;
2-5 parts by mass of glycerol;
50-100 parts by mass of jam.
Preferably, the preparation method of the jam center comprises the following steps:
A. mixing and stirring the mixed colloidal powder and water, wherein the rotating speed of a stirrer is 700-1000 rpm, and placing the mixture in a colloid mill for mixing after no obvious particles exist to obtain colloid liquid, and standing for later use, wherein the standing time cannot exceed 70 minutes;
B. mixing and stirring the compound syrup and the colloidal fluid, starting stirring in a digester at a rotating speed of 20-30Hz, boiling for 150-250min, and controlling the temperature to 105-115 ℃ until the sugar degree is 82-87 ℃;
F. b, adding a citric acid aqueous solution on the basis of the step B, and mixing and stirring for 10-30 min;
G. cooling to below 100 ℃, adding glycerol and jam, mixing and stirring for 10-30 min;
H. and cooling to 40-60 ℃ to obtain the jam sandwich in the jam sandwich biscuit suitable for normal temperature and low temperature, and the jam sandwich can be used for biscuit sandwich.
The invention also provides a jam sandwich suitable for the jam sandwich biscuit at normal temperature and low temperature, which is prepared by the preparation method.
Compared with the prior art, the jam sandwich in the jam sandwich biscuit suitable for normal temperature and low temperature is prepared from the following raw materials in parts by mass: 500-600 parts by mass of a composite syrup; 200-300 parts by mass of a colloidal fluid; 1-5 parts by mass of a citric acid aqueous solution; 2-5 parts by mass of glycerol; the composite syrup is prepared from the following components in parts by mass (5-7): (2-4): (1-2) preparing high fructose corn syrup, glucose syrup and sorbitol; the colloid liquid is prepared from the following components in percentage by mass of 1: (10-20) and water, wherein the mixed colloidal powder comprises: carrageenan, sodium alginate, sucrose ester, hydroxypropyl distarch phosphate, sodium glutamate, xanthan gum, gellan gum, guar gum and white sugar; the mass ratio of the carrageenan, the sodium alginate, the sucrose ester, the hydroxypropyl distarch phosphate, the sodium glutamate, the xanthan gum, the gellan gum, the guar gum and the white sugar is (10-40): (10-25): (10-22): (100-200): (100-200): (20-50): (30-60): (10-40): (200-400), liquid addition thereafter: 1-5 parts by mass of a citric acid aqueous solution (the mass concentration of the citric acid aqueous solution is 50 wt%); 2-5 parts by mass of glycerol; 50-100 parts of jam (blueberry jam or pineapple jam).
On the premise of the ingredients, the process is also an inseparable part for preparing good-quality jam, and mainly comprises the following steps: mixing and stirring the compound syrup and the colloidal fluid, boiling, adding a citric acid aqueous solution when the temperature reaches 105-115 ℃ and the sugar degree is detected to be 82-87 ℃, mixing and stirring, cooling to be below 100 ℃, adding glycerol and jam, mixing and stirring, adding or not adding essence and pigment according to production requirements, stirring at the rotating speed of 20-30Hz, and boiling for 120-220 min. And cooling to 40-60 ℃ to obtain the jam in the jam sandwich biscuit suitable for normal temperature and low temperature, and the jam can be used for biscuit sandwich.
The sandwich jam with the formula provided by the invention has good soft chewable mouthfeel at normal temperature and low temperature (4 ℃), does not generate water migration after being prepared into sandwich biscuits, and can keep the ideal appearance shape state and the edible quality of the sandwich biscuits all the year round. In addition, the preparation method of the sandwich jam provided by the invention is simple and easy to implement, is suitable for large-batch production and use, and the adoption of a specific charging sequence is also the key for ensuring the good taste of the jam.
Detailed Description
The invention provides a jam sandwich suitable for a jam sandwich biscuit at normal temperature and low temperature, which is prepared from the following raw materials in parts by mass:
500-600 parts by mass of a composite syrup;
200-300 parts by mass of a colloidal fluid;
1-5 parts by mass of a citric acid aqueous solution (the mass concentration of the citric acid aqueous solution is 50 wt%);
2-5 parts by mass of glycerol;
50-100 parts of jam.
The composite syrup is prepared from the following components in parts by mass (5-7): (2-4): (1-2) preparing high fructose corn syrup, glucose syrup and sorbitol;
the colloid liquid is prepared from the following components in percentage by mass of 1: (10-20) and water, wherein the mixed colloidal powder comprises: carrageenan, sodium alginate, sucrose ester, hydroxypropyl distarch phosphate, sodium glutamate, xanthan gum, gellan gum, guar gum and white sugar;
the mass ratio of the carrageenan, the sodium alginate, the sucrose ester, the hydroxypropyl distarch phosphate, the sodium glutamate, the xanthan gum, the gellan gum, the guar gum and the white sugar is (10-40) (10-25): (10-22): (100-200): (100-200): (20-50): (30-60): (10-40): (200-400).
The preparation raw materials of the jam sandwich provided by the invention comprise 500-600 parts by mass of compound syrup, preferably 520-580 parts by mass, and further preferably 540-560 parts by mass.
The composite syrup is prepared from the following components in parts by mass (5-7): (2-4): (1-2) high fructose corn syrup, glucose syrup and sorbitol. In some embodiments of the invention, the mass ratio of the high fructose corn syrup to the glucose syrup to the sorbitol is (5.5-6.5): (2.5-3.5): (1.3-1.7).
In some embodiments of the invention, the mass ratio of the high fructose corn syrup, the glucose syrup and the sorbitol is 6: 3: 1.5.
in some embodiments of the invention, the ratio of high fructose corn syrup to glucose syrup to sorbitol is 5:2:1 by mass.
In some embodiments of the invention, the mass ratio of high fructose corn syrup, glucose syrup and sorbitol is 7:4: 2.
The preparation raw materials of the jam sandwich also comprise 200-300 parts by mass of colloidal fluid, preferably 220-280 parts by mass, and further preferably 240-260 parts by mass.
The colloid liquid is prepared from the following components in percentage by mass of 1: (10-20) and water, wherein the mixed colloidal powder comprises: carrageenan, sodium alginate, sucrose ester, hydroxypropyl distarch phosphate, sodium glutamate, xanthan gum, gellan gum, guar gum and white sugar.
In the invention, the mass ratio of the carrageenan, the sodium alginate, the sucrose ester, the hydroxypropyl distarch phosphate, the sodium glutamate, the xanthan gum, the gellan gum, the guar gum and the white sugar is (10-40) (10-25): (10-22): (100-200): (100-200): (20-50): (30-60): (10-40): (200-400).
In some embodiments of the present invention, the mass ratio of the carrageenan, sodium alginate, sucrose ester, hydroxypropyl distarch phosphate, sodium glutamate, xanthan gum, gellan gum, guar gum and white sugar is (20-30) (15-20): (15-20): (130-170): (130-170): (30-40): (40-50): (20-30): (250-350).
In some embodiments of the present invention, the mass ratio of carrageenan, sodium alginate, sucrose ester, hydroxypropyl distarch phosphate, sodium glutamate, xanthan gum, gellan gum, guar gum and white sugar is 25: 18: 15: 150: 150: 35: 45: 25: 300.
in some embodiments of the present invention, the mass ratio of carrageenan, sodium alginate, sucrose ester, hydroxypropyl distarch phosphate, sodium glutamate, xanthan gum, gellan gum, guar gum and white sugar is 10: 10: 10: 100: 100: 20: 30: 10: 200.
in some embodiments of the present invention, the mass ratio of carrageenan, sodium alginate, sucrose ester, hydroxypropyl distarch phosphate, sodium glutamate, xanthan gum, gellan gum, guar gum and white sugar is 40: 25: 22: 200: 200: 50: 60: 40: 400.
the preparation raw materials of the jam sandwich also comprise 1-5 parts by mass of citric acid aqueous solution, preferably 2-4 parts by mass, and further preferably 2.5-3.5 parts by mass. Wherein the mass concentration of the citric acid aqueous solution is 50 wt%.
The preparation raw materials of the jam sandwich also comprise 2-5 parts by mass of glycerol, preferably 2.5-4.5 parts by mass, and further preferably 3.0-4.0 parts by mass.
The preparation raw materials of the jam sandwich also comprise 50-100 parts by mass of jam, wherein the jam is selected from blueberry jam or pineapple jam, preferably 40-80 parts by mass, and further preferably 70-75 parts by mass.
In some embodiments of the invention, the raw materials for preparing the jam center can also comprise essence and pigment according to the requirements of the taste and appearance of the biscuit. Wherein the adding amount of the essence is 0.2-2 parts by mass, and the adding amount of the pigment is 0.02-0.5 part by mass.
The preparation method of the jam sandwich provided by the invention comprises the following steps:
mixing the compound syrup and the colloidal fluid, stirring, boiling, controlling the sugar degree, adding the citric acid aqueous solution, mixing and stirring, cooling, adding glycerol and jam, mixing and stirring, and cooling to obtain the jam sandwich suitable for the jam sandwich biscuit at normal temperature and low temperature, and can be used for biscuit sandwich.
Specifically, the method comprises the following steps:
A. mixing and stirring the mixed colloidal powder and water at the rotating speed of 700-1000 rpm of a stirrer until no obvious particles exist, placing the mixture in a colloid mill for mixing to obtain colloid liquid, and standing for later use, wherein the standing time cannot exceed 70 minutes;
B. mixing and stirring the compound syrup and the colloidal fluid, starting stirring in a digester at a rotating speed of 20-30Hz, and boiling for 150-250min until the sugar degree is 82-87 ℃ when the temperature reaches 105-115 ℃;
C. adding citric acid aqueous solution on the basis of B, mixing and stirring for 10-30 min;
D. cooling to below 100 deg.C, adding glycerol and jam, mixing and stirring for 10-30 min;
E. and cooling to 40-60 ℃ to obtain the jam sandwich in the jam sandwich biscuit suitable for normal temperature and low temperature, and the jam sandwich can be used for biscuit sandwich.
Specifically, the present invention first prepares a complex syrup and a colloidal fluid.
The preparation method of the compound syrup comprises the following steps: mixing the high fructose corn syrup, the glucose syrup and the sorbitol to obtain the compound syrup.
The colloidal fluid was prepared as follows:
mixing carrageenan, sodium alginate, sucrose ester, hydroxypropyl distarch phosphate, sodium glutamate, xanthan gum, gellan gum, guar gum and white sugar to obtain mixed colloidal powder;
and mixing and stirring the mixed colloidal powder and water until no obvious particles exist, and then placing the mixture in a colloid mill for mixing to obtain the colloid liquid.
The mixing and stirring are preferably carried out in a stirrer, and the rotation speed of the stirrer is 700-1000 rpm, preferably 900 rpm.
The obtained colloidal solution is kept stand for standby, and the standing time cannot exceed 70 minutes.
Mixing and stirring the prepared compound syrup and the colloidal fluid, and cooking, wherein the stirring speed is 20-30Hz, preferably 23-27 Hz, and the cooking time is 150-250min, preferably 180-200 min.
And (3) boiling, adding a citric acid aqueous solution when the temperature reaches 105-115 ℃ and the sugar degree is detected to be 82-87 ℃, uniformly stirring for 10-30min, cooling to below 100 ℃, adding glycerol and jam, mixing and stirring, and finally cooling to obtain the jam filling suitable for the normal-temperature and low-temperature jam sandwich biscuit. Adding glycerol and jam (blueberry jam and pineapple jam), mixing and stirring for 10-30min, and finally cooling at 40-60 ℃ for biscuit sandwich.
In some embodiments of the invention, flavors and colors may also be added during the preparation process, as desired for the flavor and appearance of the cookies. Wherein, the essence and the pigment are added when the glycerin is added.
The sandwich jam with the formula provided by the invention has good soft chewable mouthfeel at normal temperature and low temperature (4 ℃), does not generate water migration after being prepared into sandwich biscuits, and can keep the ideal appearance shape state and the edible quality of the sandwich biscuits all the year round. In addition, the preparation method of the sandwich jam provided by the invention is simple and easy to implement, is suitable for large-batch production and use, and the adoption of a specific charging sequence is also the key for ensuring the good taste of the jam.
In order to further understand the present invention, the following examples are provided to illustrate the jam suitable for the jam sandwich biscuit at normal temperature and low temperature, the processing method thereof and the jam sandwich biscuit, and the protection scope of the present invention is not limited by the following examples.
Example 1
(1) Preparing mixed colloid powder: preparing 25 parts of carrageenan, 18 parts of sodium alginate, 15 parts of sucrose ester, 150 parts of hydroxypropyl distarch phosphate, 150 parts of sodium glutamate, 35 parts of xanthan gum, 45 parts of gellan gum, 25 parts of guar gum and 300 parts of white sugar into mixed colloid powder;
(2) preparing a colloidal solution: taking 1 part of mixed colloidal powder, adding 15 parts of water, stirring at the rotating speed of 900 revolutions per minute of a stirrer until the slurry is uniform and has no obvious particles, and then passing through a colloid mill for standby, wherein the standing time cannot exceed 55 minutes;
(3) preparing compound syrup: 6 parts of high fructose corn syrup, 3 parts of glucose syrup and 1.5 parts of sorbitol;
(4) and (3) preparing a citric acid solution: dissolving citric acid in water to obtain a citric acid solution, wherein the mass fraction of the citric acid solution is 50% for later use.
(5) Boiling jam: taking 550 parts of compound syrup, adding 250 parts of colloidal fluid, starting stirring at a rotating speed of 25Hz, boiling for 170min to enable the temperature to reach 110 ℃, adding 3 parts of citric acid solution when the sugar degree is detected to be 85 ℃, uniformly stirring, cooling to below 100 ℃, adding 4 parts of glycerin and 50 parts of blueberry jam, adding blueberry essence accounting for 0.5 percent of the total mass of the raw materials according to production requirements, continuously stirring for 20min, cooling to 50 ℃, and keeping the temperature, thus obtaining the sandwich biscuit.
Example 2
(1) Preparing mixed colloid powder: preparing 10 parts of carrageenan, 10 parts of sodium alginate, 10 parts of sucrose ester, 100 parts of hydroxypropyl distarch phosphate, 100 parts of sodium glutamate, 20 parts of xanthan gum, 30 parts of gellan gum, 10 parts of guar gum and 200 parts of white sugar into mixed colloid powder;
(2) preparing a colloidal solution: taking 1 part of mixed colloidal powder, adding 10 parts of water, rotating the stirrer at the speed of 800 rpm until the slurry is uniform and has no obvious particles, passing through a colloid mill for standby, and standing for no more than 40 minutes;
(3) preparing compound syrup: 5 parts of high fructose corn syrup, 2 parts of glucose syrup and 1 part of sorbitol;
(4) and (3) preparing a citric acid solution: dissolving citric acid in water to obtain a citric acid solution, wherein the mass fraction of the citric acid solution is 50% for later use.
(5) Boiling jam: taking 500 parts of compound syrup, adding 200 parts of colloidal fluid into the compound syrup in a sugar boiling pot, starting stirring at the rotating speed of 20Hz, boiling for 120min, enabling the temperature to reach 105 ℃, adding 1 part of citric acid solution when the sugar degree is detected to be 82 degrees, uniformly stirring, cooling to below 100 ℃, adding 2 parts of glycerol and 100 parts of pineapple jam, continuously stirring for 10min, cooling to 40 ℃, and keeping the temperature, thus obtaining the biscuit sandwich.
Example 3
(1) Preparing mixed colloid powder: preparing 40 parts of carrageenan, 25 parts of sodium alginate, 22 parts of sucrose ester, 200 parts of hydroxypropyl distarch phosphate, 200 parts of sodium glutamate, 50 parts of xanthan gum, 60 parts of gellan gum, 40 parts of guar gum and 400 parts of white sugar into mixed colloid powder;
(2) preparing colloid: taking 1 part of mixed colloidal powder, adding 20 parts of water, rotating the stirrer at 900 revolutions per minute until the slurry is uniform and has no obvious particles, and then passing through a colloid mill for standby, wherein the standing time cannot exceed 70 minutes;
(3) preparing compound syrup: 7 parts of high fructose corn syrup, 4 parts of glucose syrup and 2 parts of sorbitol;
(4) and (3) preparing a citric acid solution: dissolving citric acid in water to obtain a citric acid solution, wherein the mass fraction of the citric acid solution is 50% for later use.
(5) Boiling jam: taking 600 parts of compound syrup, adding 300 parts of colloidal fluid into the compound syrup, starting stirring at the rotating speed of 30Hz, boiling for 220min to enable the temperature to reach 115 ℃, adding 5 parts of citric acid solution when the sugar degree is detected to be 87 degrees, uniformly stirring, cooling to below 100 ℃, adding 5 parts of glycerol and 75 parts of blueberry jam, continuously stirring for 30min, cooling to 60 ℃, and keeping the temperature, thus obtaining the sandwich biscuit.
Comparative example 1
The following is example 1, but sodium glutamate is not added, and the raw materials and processes are the same, specifically:
(1) preparing mixed colloid powder: preparing 25 parts of carrageenan, 18 parts of sodium alginate, 15 parts of sucrose ester, 150 parts of hydroxypropyl distarch phosphate, 35 parts of xanthan gum, 45 parts of gellan gum, 25 parts of guar gum and 300 parts of white sugar into mixed colloid powder;
(2) preparing a colloidal solution: taking 1 part of mixed colloidal powder, adding 15 parts of water, stirring, passing through a colloid mill for standby after the rotation speed of a stirrer is 900 revolutions per minute until the slurry is uniform and has no obvious particles, and standing for no more than 55 minutes;
(3) preparing compound syrup: 6 parts of high fructose corn syrup, 3 parts of glucose syrup and 1.5 parts of sorbitol;
(4) and (3) preparing a citric acid solution: dissolving citric acid in water to obtain a citric acid solution, wherein the mass fraction of the citric acid solution is 50% for later use.
(5) Boiling jam: taking 550 parts of compound syrup, adding 250 parts of colloidal fluid, starting stirring at a rotating speed of 25Hz, boiling for 170min to enable the temperature to reach 110 ℃, adding 3 parts of citric acid solution when the sugar degree is detected to be 85 ℃, uniformly stirring, cooling to below 100 ℃, adding 4 parts of glycerin and 50 parts of blueberry jam, simultaneously adding blueberry essence accounting for 0.5 percent of the total mass of the raw materials, continuously stirring for 20min, cooling to 50 ℃, and keeping the temperature, thus obtaining the compound syrup for biscuit sandwich.
Comparative example 2
On the basis of the example 2, the hydroxypropyl distarch phosphate is reduced to 20 parts, and other formulas and processes are unchanged, specifically:
(1) preparing mixed colloid powder: preparing 10 parts of carrageenan, 10 parts of sodium alginate, 10 parts of sucrose ester, 20 parts of hydroxypropyl distarch phosphate, 100 parts of sodium glutamate, 20 parts of xanthan gum, 30 parts of gellan gum, 10 parts of guar gum and 200 parts of white sugar into mixed colloid powder;
(2) preparing a colloidal solution: taking 1 part of mixed colloidal powder, adding 10 parts of water, stirring, adding a colloid mill for standby after the rotation speed of a stirrer is 800 revolutions per minute until the slurry is uniform and no obvious particles exist, and standing for no more than 40 minutes;
(3) preparing compound syrup: 5 parts of high fructose corn syrup, 2 parts of glucose syrup and 1 part of sorbitol;
(4) and (3) preparing a citric acid solution: dissolving citric acid in water to obtain a citric acid solution, wherein the mass fraction of the citric acid solution is 50% for later use.
(5) Boiling jam: taking 500 parts of compound syrup, adding 200 parts of colloidal fluid into the compound syrup in a sugar boiling pot, starting stirring at the rotating speed of 20Hz, boiling for 120min, enabling the temperature to reach 105 ℃, adding 1 part of citric acid solution when the sugar degree is detected to be 82 degrees, uniformly stirring, cooling to below 100 ℃, adding 2 parts of glycerol and 100 parts of pineapple jam, continuously stirring for 10min, cooling to 40 ℃, and keeping the temperature, thus obtaining the biscuit sandwich.
Texture determination of sandwich jam
Dropwise adding the decocted jam on a small steel plate according to the dosage of sandwich biscuits, wherein the dosage is equal to that of sandwich biscuits, cutting the cooled sandwich biscuits into blocks of 1 cm multiplied by 1 cm, putting the blocks into a small plate, sealing the small plate, putting the small plate in a refrigerator at room temperature or 4 ℃ for more than 6 hours, taking out the small plate, and immediately putting the small plate on a texture analyzer object stage for determination.
The texture analyzer probe is a TA11/1000 type cylindrical compression probe, and the parameters are as follows: the speed before measurement is 1.00mm/s, the speed after measurement is 2.00mm/s, the trigger force value is 5.0g, the compression ratio is 50.0 percent, and the time interval between two times of compression is 5.00 s. After each measurement, the probe was wiped clean with a paper strip and the test procedure was repeated. 5 replicates of each sample were made, the maximum and minimum values were removed and the average was taken. The results are shown in Table 1.
TABLE 1 texture test results of the jams
The chewiness of the jam is one of important indexes of the edible mouthfeel of the food, and the good chewiness of the jam can increase the chewiness of other foods eaten together with the jam, so that good mouthfeel is obtained. If the adhesiveness of the jam is increased, the sticky mouthfeel of the jam can be caused, and the freshness of the jam is reduced, but the jam provided by the invention has low adhesiveness at cold storage and room temperature, so that the freshness of the jam is ensured. Meanwhile, the jam disclosed by the invention is moderate in hardness and good in elasticity; the proper viscosity also avoids the jam from flowing randomly when the temperature is higher. Comparative example 1 hardness, elasticity and chewiness were all good at room temperature, but hardened and embrittled directly at refrigeration; comparative example 2 was good in hardness, elasticity and chewiness under refrigerated conditions, but became inelastic at room temperature, and lost good quality in both hardness and chewiness.
Sensory quality evaluation of jam sandwich biscuit
Adding the jam boiled each time to biscuit according to equal weight by adopting biscuit blank for sandwich biscuit, covering the biscuit with the biscuit in time, slightly pressing, cooling to form sandwich biscuit, packaging, and placing in room temperature or 4 ℃ refrigerator for more than 6h for sensory evaluation.
The evaluation requirements comprise the formal and consistent requirements on the environment, the taste laboratory, the evaluation personnel, the evaluation number of the jam sandwich biscuits, the evaluation time, the evaluation sample number and the arrangement sequence. The jam sandwich biscuit was subjected to sensory evaluation of quality by 5 trained tasters, and the scoring criteria are shown in table 2. And in sensory evaluation, different samples with the grading standards and secret numbers are provided for various sensory evaluators, and the average value of the evaluation result of each sample of the evaluators is used as the evaluation result of the sample.
TABLE 2 sensory quality scoring standard for sandwich jam in jam sandwich biscuit
TABLE 3 sensory evaluation of jams in jam sandwich biscuits
Sensory results show that the sensory evaluation of patent examples 1, 2 and 3 is that the soft hardness and elasticity are good when the food is placed at room temperature for more than 6 hours, and the food is slightly harder when refrigerated compared with the room temperature, but the hardness and elasticity are still within the good quality range. The sensory evaluation is still good at room temperature without adding sodium glutamate, but the hard candy becomes hard and hard after being refrigerated for more than 6 hours at 4 ℃, and is almost as good as hard candy; when the hydroxypropyl distarch phosphate is reduced, the sandwich jam has better sensory evaluation under the refrigeration condition, but the sandwich jam has no elasticity and has softer texture at room temperature.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (7)
1. A preparation method of jam filling in jam filling biscuits suitable for normal temperature and low temperature is characterized by comprising the following steps:
mixing the compound syrup and the colloidal fluid, stirring, boiling, controlling the sugar degree, adding the citric acid aqueous solution, mixing and stirring, cooling, adding glycerol and jam, mixing and stirring, and cooling to obtain the jam sandwich suitable for the jam sandwich biscuit at normal temperature and low temperature, and can be used for biscuit sandwich.
2. The method according to claim 1, wherein the colloidal fluid is prepared from a mixture of a colloidal solution and a water-soluble polymer in a mass ratio of 1: (10-20) and water, wherein the mixed colloidal powder comprises: carrageenan, sodium alginate, sucrose ester, hydroxypropyl distarch phosphate, sodium glutamate, xanthan gum, gellan gum, guar gum and white sugar.
3. The preparation method according to claim 2, wherein the mass ratio of the carrageenan, the sodium alginate, the sucrose ester, the hydroxypropyl distarch phosphate, the sodium glutamate, the xanthan gum, the gellan gum, the guar gum and the white sugar is (10-40): (10-25): (10-22): (100-200): (100-200): (20-50): (30-60): (10-40): (200-400).
4. The preparation method according to claim 1, wherein the composite syrup is prepared from the following components in a mass ratio of (5-7): (2-4): (1-2) high fructose corn syrup, glucose syrup and sorbitol.
5. The preparation method of claim 1, wherein the jam center is prepared from the following raw materials in parts by mass:
500-600 parts by mass of a composite syrup;
200-300 parts by mass of a colloidal fluid;
1-5 parts by mass of a 50 wt% citric acid aqueous solution;
2-5 parts by mass of glycerol;
50-100 parts by mass of jam.
6. The method for preparing the jam centre according to claim 1, wherein the method for preparing the jam centre comprises the following steps:
A. mixing and stirring the mixed colloidal powder and water at the rotating speed of 700-1000 rpm of a stirrer until no obvious particles exist, placing the mixture in a colloid mill for mixing to obtain colloid liquid, and standing for later use, wherein the standing time cannot exceed 70 minutes;
B. mixing and stirring the compound syrup and the colloidal fluid, starting stirring in a digester at a rotating speed of 20-30Hz, boiling for 150-250min, and controlling the temperature to 105-115 ℃ until the sugar degree is 82-87 ℃;
C. b, adding a citric acid aqueous solution on the basis of the step B, and mixing and stirring for 10-30 min;
D. cooling to below 100 ℃, adding glycerol and jam, mixing and stirring for 10-30 min;
E. and cooling to 40-60 ℃ to obtain the jam sandwich in the jam sandwich biscuit suitable for normal temperature and low temperature, and the jam sandwich can be used for biscuit sandwich.
7. A jam filling suitable for being used in a jam sandwich biscuit at normal temperature and low temperature, which is prepared by the preparation method of any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010004889.6A CN111165541A (en) | 2020-01-03 | 2020-01-03 | Jam sandwich suitable for jam sandwich biscuits at normal temperature and low temperature, processing method of jam sandwich and jam sandwich biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010004889.6A CN111165541A (en) | 2020-01-03 | 2020-01-03 | Jam sandwich suitable for jam sandwich biscuits at normal temperature and low temperature, processing method of jam sandwich and jam sandwich biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111165541A true CN111165541A (en) | 2020-05-19 |
Family
ID=70646404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010004889.6A Pending CN111165541A (en) | 2020-01-03 | 2020-01-03 | Jam sandwich suitable for jam sandwich biscuits at normal temperature and low temperature, processing method of jam sandwich and jam sandwich biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111165541A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112021372A (en) * | 2020-08-05 | 2020-12-04 | 漯河恒利源食品有限公司 | Preparation method of jam sandwich cake with long shelf life |
| CN114586816A (en) * | 2022-03-07 | 2022-06-07 | 大连工业大学 | Gel jelly filled crisp biscuit |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005244A (en) * | 2012-11-30 | 2013-04-03 | 广州合诚实业有限公司 | Dried fruit jam of layer cake for industrial production and preparation method and applications thereof |
| CN103461754A (en) * | 2013-09-28 | 2013-12-25 | 山西大学 | High-temperature-resistant heat-resisting fruit jam made of fresh pulp and manufacturing method of high-temperature-resistant heat-resisting fruit jam |
| CN104116020A (en) * | 2014-07-17 | 2014-10-29 | 广东嘉士利食品集团有限公司 | Lemon jam used as biscuit stuffing and preparation method thereof |
| CN110179082A (en) * | 2019-07-03 | 2019-08-30 | 漯河联泰食品有限公司 | A kind of hot Tu Kuaining cake jam and preparation method thereof |
-
2020
- 2020-01-03 CN CN202010004889.6A patent/CN111165541A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005244A (en) * | 2012-11-30 | 2013-04-03 | 广州合诚实业有限公司 | Dried fruit jam of layer cake for industrial production and preparation method and applications thereof |
| CN103461754A (en) * | 2013-09-28 | 2013-12-25 | 山西大学 | High-temperature-resistant heat-resisting fruit jam made of fresh pulp and manufacturing method of high-temperature-resistant heat-resisting fruit jam |
| CN104116020A (en) * | 2014-07-17 | 2014-10-29 | 广东嘉士利食品集团有限公司 | Lemon jam used as biscuit stuffing and preparation method thereof |
| CN110179082A (en) * | 2019-07-03 | 2019-08-30 | 漯河联泰食品有限公司 | A kind of hot Tu Kuaining cake jam and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112021372A (en) * | 2020-08-05 | 2020-12-04 | 漯河恒利源食品有限公司 | Preparation method of jam sandwich cake with long shelf life |
| CN114586816A (en) * | 2022-03-07 | 2022-06-07 | 大连工业大学 | Gel jelly filled crisp biscuit |
| CN114586816B (en) * | 2022-03-07 | 2024-01-02 | 大连工业大学 | Gel jelly core-injection crisp biscuit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101843306B (en) | High-temperature baking resistant jam and preparation method and application thereof | |
| CN102578346B (en) | Lutein ester soft sweet and preparation method thereof | |
| TWI300334B (en) | ||
| CN104905086A (en) | Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls | |
| CN103005383B (en) | Salty sauce containing meat particles for bread with long shelf life and preparation method thereof | |
| CN101411343A (en) | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same | |
| CN103844153B (en) | Thickening agent, jam containing thickening agent and preparation methods of thickening agent and jam | |
| CN109846006B (en) | Sandwich jelly and preparation method thereof | |
| CN109549146A (en) | A kind of bread jam and preparation method thereof | |
| CN105029142A (en) | Snow pear-osmanthus fragrans jam as well as preparation method and application thereof | |
| CN111165541A (en) | Jam sandwich suitable for jam sandwich biscuits at normal temperature and low temperature, processing method of jam sandwich and jam sandwich biscuits | |
| CN103783400A (en) | Oatmeal and making method thereof | |
| CN104068190A (en) | Sugar-free caramel treats and production technology thereof | |
| CN102919625A (en) | Food thickener and preparation method thereof | |
| CN103284089A (en) | Baking-resistant simulated fruit and preparation method and application thereof | |
| CN115868622A (en) | Instant pearl powder ball and preparation method thereof | |
| CN103355573A (en) | Low-sugar fruit jam with fruit grains and preparation method thereof | |
| CN103229799A (en) | Fishbone and platycodon grandiflorum lung-moistening biscuit and preparation method thereof | |
| WO2021149054A1 (en) | A natural, plant base marshmallow and method for the production thereof | |
| CN111329041B (en) | Instant glutinous rice cake and preparation method thereof | |
| CN105211443A (en) | A kind of snow pear tremella tea | |
| CN106306295A (en) | Functional mixed gel type soft sweets and manufacturing method thereof | |
| RU2461227C1 (en) | Jelly filler preparation composition | |
| US12016839B2 (en) | Process for producing a vegan cannabinoid chewy | |
| KR102425300B1 (en) | Manufacturing method of jelly using balloon flower vinegar and the balloon flower vinegar jelly manufactured thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |