CN116918954A - Litchi flavored jelly and preparation method thereof - Google Patents
Litchi flavored jelly and preparation method thereof Download PDFInfo
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- CN116918954A CN116918954A CN202310891880.5A CN202310891880A CN116918954A CN 116918954 A CN116918954 A CN 116918954A CN 202310891880 A CN202310891880 A CN 202310891880A CN 116918954 A CN116918954 A CN 116918954A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 121
- 239000008274 jelly Substances 0.000 title claims abstract description 118
- 238000002360 preparation method Methods 0.000 title abstract description 15
- 241001629511 Litchi Species 0.000 title 1
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 130
- 239000000796 flavoring agent Substances 0.000 claims abstract description 94
- 235000019634 flavors Nutrition 0.000 claims abstract description 76
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 66
- 230000001954 sterilising effect Effects 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 27
- 229920002752 Konjac Polymers 0.000 claims abstract description 22
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 22
- 239000000679 carrageenan Substances 0.000 claims abstract description 19
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 19
- 229920001525 carrageenan Polymers 0.000 claims abstract description 19
- 229940113118 carrageenan Drugs 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 19
- 239000001509 sodium citrate Substances 0.000 claims abstract description 17
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 17
- 102000011632 Caseins Human genes 0.000 claims abstract description 15
- 108010076119 Caseins Proteins 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 15
- 235000010485 konjac Nutrition 0.000 claims abstract description 14
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 12
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims description 33
- 235000015203 fruit juice Nutrition 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000020197 coconut milk Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000000499 gel Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 229960004106 citric acid Drugs 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 229960001790 sodium citrate Drugs 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 239000000834 fixative Substances 0.000 claims 1
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
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- 208000002874 Acne Vulgaris Diseases 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001093760 Sapindaceae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
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- 230000006978 adaptation Effects 0.000 description 1
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- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- 239000005017 polysaccharide Substances 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to the field of food processing and fresh keeping, and relates to litchi flavor jelly and a preparation method thereof. The litchi flavor jelly formula consists of 48% -65% of litchi raw pulp, 45% -55% of water, 2% -8% of white granulated sugar, 0.5% -3% of coconut pulp, 0.2% -1% of konjak flour, 0.1% -0.5% of citric acid, 0.1% -0.5% of carrageenan, 0.05% -0.3% of sodium caseinate, 0.02% -0.1% of sodium citrate and 8% -15% of litchi pulp. The jelly system is stable, has pure and fragrant litchi flavor, pleasant color and taste, and avoids the use of litchi essence. By using the flavor locking method of the litchi flavor jelly, the quality guarantee period of the litchi flavor jelly in a refrigerated cabinet at 4+/-1 ℃ is prolonged to more than 30 days through accurate temperature control and an ultrahigh pressure non-thermal sterilization technology, and the generation of 'cooking' peculiar smell of the litchi flavor jelly is avoided.
Description
Technical Field
The invention relates to the field of food processing, in particular to litchi flavor jelly and a manufacturing method thereof, and in particular relates to a litchi flavor jelly formula and a flavor freshness locking method.
Background
The litchi is also named as branch off, is a plant of the genus litchi of the family Sapindaceae, is one of the special fruits in the south of the Ling in China, and has three hundred litchis per day in ancient times, and is not used as a good choice for the south of the Ling. The litchi pulp is crystal clear, fresh and cool in taste, juicy and sweet, contains various functional active ingredients such as vitamin C, vitamin E, polyphenol, polysaccharide, flavonoid and the like, and has the effects of tonifying spleen and liver, relieving cough, nourishing heart spirit, relieving polydipsia, acne and the like according to the traditional Chinese medicine, so that the litchi pulp is a Ling nan good fruit with extremely high medicinal value and edible value.
The fruit-flavored jelly is a leisure food suitable for both the young and the old, has a sweet fruit taste, has a tender and smooth taste, and can also relieve summer heat and reduce fire, promote the production of body fluid and quench thirst, and is deeply favored by consumers. However, most of the commercial jellies need to be subjected to heat sterilization in the processing process, and the jellies containing the original fruit juice mainly comprise orange juice, pear juice and the like with tastes slightly affected by temperature. However, the litchi juice loses the original flavor and generates serious 'cooking flavor' under the high temperature condition, which prevents the limitation of the technology, the flavor sources of litchi flavor jelly sold in the market at present mostly depend on essence, and patent CN 103519033A discloses a litchi jelly and a preparation method thereof, but the jelly liquid only contains sugar-acid ratio regulator, does not contain litchi raw juice, and the problems of preparation and flavor locking of the jelly containing high-concentration litchi juice raw juice are not solved yet. At present, some dessert stores and high-end tea restaurants can develop high-quality litchi jelly when litchi is in season, but most of the litchi jelly is eaten at present, the shelf life is short, and the litchi jelly is difficult to popularize and sell in a large scale and has a suddenly reduced commercial value.
Therefore, developing a flavor jelly with a pure and thick litchi flavor and capable of prolonging the storage time has great significance for enriching processed products of litchi.
Disclosure of Invention
In view of the above, the invention provides a litchi flavor jelly and a preparation method thereof, which aims at the defects existing in the prior art.
The invention aims to provide a litchi flavor jelly formula and a flavor freshness locking method, which solve the problems of impure litchi flavor and short shelf life of high-quality litchi flavor jelly, and can prolong the storage time of the litchi jelly while keeping the mellow flavor of the litchi jelly.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides litchi-flavor jelly, which is prepared from litchi raw pulp, water, white granulated sugar, coconut pulp, konjaku flour, citric acid, carrageenan, sodium caseinate, sodium citrate and litchi pulp;
according to mass percentage, the litchi magma accounts for 48 to 65 percent, the water accounts for 45 to 55 percent, the white granulated sugar accounts for 2 to 8 percent, the coconut milk accounts for 0.5 to 3 percent, the konjaku flour accounts for 0.2 to 1 percent, the citric acid accounts for 0.1 to 0.5 percent, the carrageenan accounts for 0.1 to 0.5 percent, the sodium caseinate accounts for 0.05 to 0.3 percent, the sodium citrate accounts for 0.02 to 0.1 percent and the litchi pulp accounts for 8 to 15 percent; wherein the solid raw materials are all based on the total mass of the liquid raw materials.
Optionally, the litchi magma accounts for 48 to 58 percent, the water accounts for 45 to 50 percent, the white granulated sugar accounts for 5 to 8 percent, the coconut milk accounts for 1 to 3 percent, the konjaku flour accounts for 0.5 to 1 percent, the citric acid accounts for 0.2 to 0.5 percent, the carrageenan accounts for 0.2 to 0.4 percent, the sodium caseinate accounts for 0.05 to 0.2 percent, the sodium citrate accounts for 0.02 to 0.05 percent and the litchi pulp accounts for 8 to 10 percent.
Further, the processing method of the litchi pulp comprises the following steps:
peeling litchi, removing core, cutting pulp into blocks, and soaking in color protecting liquid for 24 hr;
the color protection liquid comprises the following substances in percentage by mass:
5 to 30 percent of white granulated sugar, 70 to 95 percent of water, 0.05 to 0.3 percent of citric acid and 0.01 to 0.15 percent of ascorbic acid.
Further, the color protection liquid comprises the following substances in percentage by mass:
10 to 20 percent of white granulated sugar, 80 to 95 percent of water, 0.1 to 0.3 percent of citric acid and 0.05 to 0.15 percent of ascorbic acid.
More specifically, in some more preferred embodiments of the present invention, the litchi puree comprises 53% by mass, 45% by mass of water, 6.5% by mass of white granulated sugar, 2% by mass of coconut milk, 0.5% by mass of konjak flour, 0.3% by mass of citric acid, 0.2% by mass of carrageenan, 0.1% by mass of sodium caseinate, 0.05% by mass of sodium citrate, and 10% by mass of litchi pulp, wherein the solid raw materials are all percentages based on the total mass of the liquid raw materials. The litchi pulp treatment method comprises the following steps: peeling litchi, removing core, cutting pulp into blocks, and soaking in color protecting liquid for 24 hr; the formula of the litchi pulp color protection liquid comprises the following components: 15% of white granulated sugar, 85% of water, 0.15% of citric acid and 0.05% of ascorbic acid.
The carrageenan and the konjak flour are matched, the effect of the matched use of the litchi raw pulp and a small amount of coconut pulp is better than the effect of adding single rubber powder and fruit juice, the sensory evaluation is better than that of the commercial litchi flavor jelly, and the elasticity, the color and the taste of the jelly are greatly improved.
The second technical purpose of the invention is to provide a manufacturing method of litchi flavor jelly, namely a flavor freshness locking method of litchi flavor jelly, which is to manufacture the jelly from the jelly formula according to the first technical purpose of the invention through a specific freshness locking process, and specifically comprises the following steps:
1) Mixing carrageenan, konjak flour and water, boiling with small fire after the colloid is fully swelled, and cooling to obtain jelly forming liquid;
2) Adding citric acid, sodium citrate, sodium caseinate, white granulated sugar and coconut pulp into litchi raw pulp, homogenizing, and heating in water bath to obtain litchi flavored fruit juice;
3) Adding the litchi-flavor fruit juice prepared in the step 2) into the jelly molding liquid prepared in the step 1), and fully and uniformly stirring to obtain litchi-flavor jelly liquid;
4) Filtering the litchi flavor jelly liquid prepared in the step 3) by using filter cloth to remove uneven gel blocks, pouring the filtrate into a jelly cup, adding litchi pulp, sealing, standing and cooling until the jelly is formed;
5) Sterilizing the jelly prepared in the step 4) by using ultrahigh-pressure equipment, and storing at 4+/-1 ℃ after sterilizing to obtain the litchi flavored jelly.
Optionally, the colloid swelling time is 25-40 min; boiling for 7-13 min; the cooling temperature of the jelly forming liquid is 60-70 ℃; the water bath heating temperature of the litchi flavor juice is 50-60 ℃.
Optionally, the sterilization is ultrahigh pressure non-thermal sterilization, and the ultrahigh pressure non-thermal sterilization conditions are as follows:
the pressure is 500-600 MPa, and the time is 5-10 min.
Further, the pressure of the ultrahigh pressure non-thermal sterilization is 600MPa, and the time is 5min.
The flavor freshness locking method is an ultrahigh pressure sterilization technology, which is applied to the fields of fruit juice sterilization, auxiliary extraction and the like, but belongs to the application of the thermosensitive fruit juice jelly for the first time, and besides the litchi flavor jelly, the flavor freshness locking method disclosed by the invention can be expanded to the thermosensitive fruit juice flavor jelly.
Specifically, in some more preferred embodiments of the present invention, the flavor-preserving method of litchi flavor jelly in the present invention specifically includes the following steps:
(1) Adding 2g of carrageenan and 5g of konjak powder into 450g of water, uniformly stirring, standing and swelling for 25-40 min, boiling, keeping a micro-boiling state for 7-13 min, and cooling to 60-70 ℃ to obtain jelly forming liquid; adding 3g of citric acid, 0.5g of sodium citrate, 1g of sodium caseinate, 65g of white granulated sugar and 20g of coconut pulp into 530g of litchi primary pulp, homogenizing, and heating in a water bath at 50-60 ℃ to obtain litchi-flavor fruit juice;
(2) Adding the litchi-flavor fruit juice prepared in the step (1) into the jelly forming liquid, and fully and uniformly stirring to obtain litchi-flavor jelly liquid;
(3) Filtering the litchi-flavor jelly liquid prepared in the step (2) by using filter cloth to remove uneven gel blocks, subpackaging the filtrate into 60g specification jelly cups, adding 5g litchi pulp into each cup, sealing by using a jelly sealing machine, standing and cooling until the jelly is formed;
(4) Sterilizing the jelly prepared in the step (3) by using ultrahigh-pressure equipment, wherein the ultrahigh-pressure non-thermal sterilization conditions are as follows: the pressure is 600MPa, the time is 5min, and the litchi flavor jelly is obtained after sterilization and storage at the temperature of 4+/-1 ℃.
Compared with the prior art, the litchi flavor jelly and the preparation method thereof provided by the invention have the following excellent effects:
1. the litchi flavor jelly formula provided by the invention consists of litchi raw pulp, water, white granulated sugar, coconut pulp, konjaku flour, citric acid, carrageenan, sodium caseinate, sodium citrate and litchi pulp; the jelly system is stable, has pure and fragrant litchi flavor, pleasant color and taste, and avoids the use of litchi essence.
2. By using the flavor seasoning method of the litchi flavor jelly disclosed by the invention, the quality guarantee period of the litchi flavor jelly in a refrigerated cabinet at 4+/-1 ℃ can be prolonged to more than 30 days through accurate temperature control and an ultrahigh pressure non-thermal sterilization technology, and meanwhile, the generation of 'cooking' peculiar smell of the litchi flavor jelly is avoided.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are only embodiments of the present invention, and that other drawings can be obtained according to the provided drawings without inventive effort for a person skilled in the art.
FIG. 1 shows the surface conditions of examples 1 to 3 and comparative examples 1 to 4 on day 0;
FIG. 2 shows the surface conditions of examples 1 to 3 and comparative examples 1 to 4 on day 5;
FIG. 3 shows the surface conditions of examples 1 to 3 and comparative examples 1 to 4 on day 10;
FIG. 4 shows the surface conditions of examples 1 to 3 and comparative examples 1 to 4 on day 20;
FIG. 5 shows the surface conditions of examples 1 to 3 and comparative examples 1 to 4 on day 30.
Detailed Description
The following description of embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The embodiment of the invention discloses a preparation method of litchi flavored jelly.
The present invention will be further specifically illustrated by the following examples, which are not to be construed as limiting the invention, but rather as falling within the scope of the present invention, for some non-essential modifications and adaptations of the invention that are apparent to those skilled in the art based on the foregoing disclosure.
The technical scheme of the invention will be further described below with reference to specific embodiments.
Example 1
A preparation method of litchi flavor jelly comprises the following specific steps:
(1) Adding 1g of carrageenan and 5g of konjak powder into 500g of water, uniformly stirring, standing and swelling for 30min, boiling, keeping a micro-boiling state for 10min, and cooling to 65 ℃ to obtain jelly forming liquid; adding 1.5g of citric acid, 0.5g of sodium citrate, 70g of white granulated sugar, 2g of sodium caseinate and 15g of coconut milk into 485g of litchi primary pulp, homogenizing, and heating in a water bath at 60 ℃ to obtain litchi-flavor fruit juice;
(2) Adding the litchi-flavor fruit juice prepared in the step (1) into the jelly forming liquid, and fully and uniformly stirring to obtain litchi-flavor jelly liquid;
(3) Filtering the litchi-flavor jelly liquid prepared in the step (2) by using filter cloth to remove uneven gel blocks, subpackaging the filtrate into 60g specification jelly cups, adding 5g litchi pulp into each cup, sealing by using a jelly sealing machine, standing and cooling until the jelly is formed;
(4) Sterilizing the jelly prepared in the step (3) by using ultrahigh-pressure equipment, wherein the ultrahigh-pressure non-thermal sterilization conditions are as follows: the pressure is 600MPa, the time is 5min, and the product is stored at 4+/-1 ℃ after sterilization.
Example 2
The litchi flavor jelly preparation method in example 2 is shown in example 1. Compared to example 1, the difference is that: the raw materials added in the step (1) are 530g of litchi raw pulp, 450g of water, 70g of white granulated sugar, 20g of coconut pulp, 4g of konjak flour, 2.5g of citric acid, 3g of carrageenan, 1g of sodium caseinate, 0.5g of sodium citrate and 100g of litchi pulp.
Example 3
The litchi flavor jelly preparation method in example 3 is shown in example 1. Compared to example 1, the difference is that: the raw materials added in the step (1) are 530g of litchi raw pulp, 450g of water, 65g of white granulated sugar, 20g of coconut pulp, 5g of konjak flour, 3g of citric acid, 2g of carrageenan, 1g of sodium caseinate, 0.5g of sodium citrate and 100g of litchi pulp.
Comparative example 1
A preparation method of litchi flavor jelly comprises the following specific steps:
(1) Adding 7g of konjak powder into 450g of water, stirring uniformly, standing and swelling for 30min, boiling, keeping the slightly boiling state for 10min, and cooling to 65 ℃ to obtain jelly forming liquid; adding 1.5g of citric acid, 0.5g of sodium citrate, 70g of white granulated sugar and 15g of coconut pulp into 530g of litchi primary pulp, homogenizing, and heating in a water bath at 60 ℃ to obtain litchi-flavor fruit juice;
(2) Adding the litchi-flavor fruit juice prepared in the step (1) into the jelly forming liquid, and fully and uniformly stirring to obtain litchi-flavor jelly liquid;
(3) Filtering the litchi-flavor jelly liquid prepared in the step (2) by using filter cloth to remove uneven gel blocks, subpackaging the filtrate into 60g specification jelly cups, adding 5g litchi pulp into each cup, sealing by using a jelly sealing machine, standing and cooling until the jelly is formed;
(4) Sterilizing the jelly prepared in the step (3) by using ultrahigh-pressure equipment, wherein the ultrahigh-pressure non-thermal sterilization conditions are as follows: the pressure is 600MPa, the time is 5min, and the product is stored at 4+/-1 ℃ after sterilization.
Comparative example 2
The preparation method of the litchi flavor jelly in comparative example 2 is shown in comparative example 1. Compared to comparative example 1, the difference is that: the raw materials added in the step (1) are 530g of litchi raw pulp, 450g of water, 65g of white granulated sugar, 5g of konjak flour, 3g of citric acid, 2g of carrageenan, 0.5g of sodium citrate and 100g of litchi pulp.
Comparative example 3
The preparation method of the litchi flavor jelly in comparative example 3 is shown in comparative example 1, and the raw material consumption is shown in example 3. The difference is that: and (3) sealing, and directly storing at 4+/-1 ℃ without sterilizing.
Comparative example 4
The preparation method of the litchi flavor jelly in comparative example 4 is shown in comparative example 1, and the raw material consumption is shown in example 3. The difference is that: in the step (4), the sterilization mode is 110 ℃ heat sterilization, and the time is 5min. Sensory evaluation of litchi flavor jelly
The litchi flavor jelly prepared in examples 1 to 3 and comparative examples 1 to 4 was subjected to sensory evaluation, and the evaluation results are shown in table 1.
Table 1 sensory evaluation of litchi flavor jelly in examples 1 to 3 and comparative examples 1 to 4
As can be seen from the results in Table 1, the litchi flavor jelly prepared in examples 1 to 3 has good stability and flavor mouthfeel over a 30-day storage period. Comparing with comparative example 1, it can be seen that the single use of konjaku flour in the compound ratio of carrageenan and konjaku flour is more beneficial to the stability of the jelly system; compared with comparative example 2, it is known that the proper addition of coconut milk can improve the brightness of the color of the jelly without adverse effect on the flavor of litchi; compared with comparative example 3, the shelf life of the jelly can be prolonged by the ultrahigh pressure non-thermal sterilization; comparing with comparative example 4, it is known that the use of ultra-high pressure non-thermal sterilization technique can avoid "cooking" off-flavors generated by litchi due to thermal sterilization.
(II) texture variation of litchi flavor jelly during storage period
The litchi flavor jelly prepared in examples 1 to 3 and comparative example 1 was stored at 4.+ -. 1 ℃ and tested for texture change using a texture analyzer every 5 to 10 days for 30 days, and the texture change is shown in Table 2.
Table 2 texture changes of litchi flavor jelly in examples 1 to 3 and comparative example 1
As can be seen from the results in table 2, in examples 1 to 3, the reasonable compounding of carrageenan and konjak flour makes the system of litchi flavor jelly more stable during the 30-day storage period, and the data change in hardness, elasticity, cohesiveness, gumminess and chewiness is small, whereas in comparative example 1, konjak flour is singly used, and after 10 days of storage, the various texture indexes are reduced to different extents.
(III) microbial quantity change in litchi flavor jelly during storage period
The litchi flavor jelly prepared in examples 1 to 3 and comparative examples 3 and 4 was stored at 4.+ -. 1 ℃ and the number of microorganisms was measured every 5 to 10 days for 30 days, and the test method was referred to GB 4789.2-2022 test for total number of colonies for food microbiology and GB 4789.15-2016 test for mold and yeast count for food microbiology, and the statistics of the number of total numbers of colonies for microorganisms stored in examples 1 to 3 and comparative examples 3 and 4 at 4.+ -. 1 ℃ were shown in Table 3 and the statistics of the number of mold and yeast for microorganisms stored in examples 1 to 3 and comparative examples 3 and 4 at 4.+ -. 1 ℃ were shown in Table 3 and 4 for 30 days.
TABLE 3 statistics of total colony count of litchi flavor jelly in examples 1-3 and comparative example 3, 4 stored at 4+ -1deg.C for 30 days
* Comparative example 3 litchi flavor jelly, when tested on day 10, had a colony count exceeding the acceptable range, and the product had spoiled, and was not tested on days 20 and 30.
TABLE 4 mold and Yeast counts for litchi flavored jellies of examples 1-3 and comparative examples 3, 4 stored at 4+ -1deg.C for 30 days
* Comparative example 3 litchi flavor jelly was tested on day 10, mold and yeast amounts exceeded acceptable ranges, the product had spoiled and no testing was done on days 20 and 30.
As can be seen from the results in tables 3 and 4, the ultrahigh pressure non-heat sterilization and heat sterilization have the same fresh-keeping effect on litchi flavor jelly during the 30-day storage period, and the number of microorganisms is smaller than<5CFU/g, which meets the food safety and sanitation standards. In comparative example 3, which was not sterilized, the total number of colonies, the number of mold and yeast reached 3.23X 10, respectively, when stored on day 5 3 CFU/g and 2.35X10 3 CFU/g, thousands of times higher than examples 1-3, the number of microorganisms at day 10 exceeded 10 6 CFU/g, the product was completely spoiled. And as the sensory evaluation shows that the heat sterilization can cause the litchi flavor jelly to generate 'cooking' peculiar smell, and the comprehensive analysis can show that the ultrahigh-pressure non-heat sterilization is more suitable for the litchi flavor jelly.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (7)
1. The litchi flavor jelly is characterized by being prepared from litchi raw pulp, water, white granulated sugar, coconut pulp, konjaku flour, citric acid, carrageenan, sodium caseinate, sodium citrate and litchi pulp;
according to mass percentage, the litchi magma accounts for 48 to 65 percent, the water accounts for 45 to 55 percent, the white granulated sugar accounts for 2 to 8 percent, the coconut milk accounts for 0.5 to 3 percent, the konjaku flour accounts for 0.2 to 1 percent, the citric acid accounts for 0.1 to 0.5 percent, the carrageenan accounts for 0.1 to 0.5 percent, the sodium caseinate accounts for 0.05 to 0.3 percent, the sodium citrate accounts for 0.02 to 0.1 percent and the litchi pulp accounts for 8 to 15 percent; wherein the solid raw materials are all based on the total mass of the liquid raw materials.
2. The litchi flavor jelly of claim 1, wherein litchi pulp comprises 48-58% by mass of litchi pulp, 45-50% by mass of water, 5-8% by mass of white granulated sugar, 1-3% by mass of coconut pulp, 0.5-1% by mass of konjak flour, 0.2-0.5% by mass of citric acid, 0.2-0.4% by mass of carrageenan, 0.05-0.2% by mass of sodium caseinate, 0.02-0.05% by mass of sodium citrate and 8-10% by mass of litchi pulp.
3. The litchi flavor jelly as claimed in claim 1 or 2, wherein the litchi pulp processing method comprises the following steps:
peeling litchi, removing core, cutting pulp into blocks, and soaking in color protecting liquid for 24 hr;
the color protection liquid comprises the following substances in percentage by mass:
5 to 30 percent of white granulated sugar, 70 to 95 percent of water, 0.05 to 0.3 percent of citric acid and 0.01 to 0.15 percent of ascorbic acid.
4. The litchi flavor jelly as claimed in claim 3, wherein the color fixative comprises the following substances in percentage by mass:
10 to 20 percent of white granulated sugar, 80 to 95 percent of water, 0.1 to 0.3 percent of citric acid and 0.05 to 0.15 percent of ascorbic acid.
5. The method for preparing the litchi flavor jelly as claimed in claim 1, wherein the method specifically comprises the following steps:
1) Mixing carrageenan, konjak flour and water, boiling with small fire after the colloid is fully swelled, and cooling to obtain jelly forming liquid;
2) Adding citric acid, sodium citrate, sodium caseinate, white granulated sugar and coconut pulp into litchi raw pulp, homogenizing, and heating in water bath to obtain litchi flavored fruit juice;
3) Adding the litchi-flavor fruit juice prepared in the step 2) into the jelly molding liquid prepared in the step 1), and fully and uniformly stirring to obtain litchi-flavor jelly liquid;
4) Filtering the litchi flavor jelly liquid prepared in the step 3) by using filter cloth to remove uneven gel blocks, pouring the filtrate into a jelly cup, adding litchi pulp, sealing, standing and cooling until the jelly is formed;
5) Sterilizing the jelly prepared in the step 4) by using ultrahigh-pressure equipment, and storing at 4+/-1 ℃ after sterilizing to obtain the litchi flavored jelly.
6. The method for preparing litchi flavor jelly as claimed in claim 5, wherein the swelling time of the colloid is 25-40 min; boiling for 7-13 min; the cooling temperature of the jelly forming liquid is 60-70 ℃; the water bath heating temperature of the litchi flavor juice is 50-60 ℃.
7. The method for producing litchi flavor jelly as claimed in claim 5, wherein the sterilization is ultra-high pressure non-thermal sterilization, and the conditions of the ultra-high pressure non-thermal sterilization are as follows:
the pressure is 500-600 MPa, and the time is 5-10 min.
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| CN103519033A (en) * | 2012-07-03 | 2014-01-22 | 蜡笔小新(天津)有限公司 | Litchi jelly and manufacturing method thereof |
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