Jam containing grain particles, preparation method of jam and application of jam in neutral dairy products

A technology of grain granules and dairy products, applied in the direction of bacteria, applications, lactobacilli, etc. used in food preparation, can solve problems such as unsuitable for development, affecting product sensory, and poor integrity

Pending Publication Date: 2021-05-28
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Unlike jams that only contain fruit, jams with added grains have more microbial spores, so it is necessary to increase the sterilization intensity during production to reduce the risk of microorganisms to an appropriate level. Soft, broken particles, poor integrity, affecting product sensory
[0004] In response to the above problems, most manufacturers reduce the risk of microorganisms by adding preservatives such as sorbic acid and its salt, natamycin, etc. to jam or foods using jam, which can ensure that foods containing grain jam or foods containing grain jam have passed through The requirements of freshness preservation and anti-deterioration can be met under the conventional sterilization intensity. However, under the trend of consumers paying more and more attention to the nutrition and safety of food, and more inclined to buy "natural" and "addition-free" foods, this method of adding artificial preservatives Not suitable for the development of related products

Method used

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  • Jam containing grain particles, preparation method of jam and application of jam in neutral dairy products
  • Jam containing grain particles, preparation method of jam and application of jam in neutral dairy products
  • Jam containing grain particles, preparation method of jam and application of jam in neutral dairy products

Examples

Experimental program
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Effect test

Embodiment 1

[0041] The present embodiment provides a kind of oat jam, and its preparation method comprises the following steps:

[0042] (1) Raw material pretreatment: the qualified oat grains are selected and cleaned for later use;

[0043] (2) Microbial fermentation: Put the pretreated oat grains into a fermenter and add sterile water, adjust the pH value to 4.5 at 35°C, add fermentation strains, stir evenly, and heat-preserve and ferment for 12 hours to obtain fermented grain mixtures;

[0044] Based on the total weight of the fermented grain mixture, the added amount of the fermented strains is 0.4‰, the fermented strains include 0.1‰ of Lactobacillus bulgaricus, 0.1‰ of Lactobacillus plantarum, and 0.2‰ of Streptococcus lactis;

[0045] (3) Ingredients: Prepare ingredients according to the following parts by weight: 40% of the fermented grain mixture obtained in step (2), 40% of white sugar, 15% of water, and 5% of stabilizer (modified starch);

[0046] (4) Stir and mix: heat the w...

Embodiment 2

[0059] Present embodiment provides a kind of quinoa white peach jam, and its preparation method comprises the following steps:

[0060] (1) Raw material pretreatment: the qualified quinoa grains are selected and cleaned for later use, and the qualified white peaches are selected and cleaned, then diced and processed into fruit grains with a size of 5mm×5mm×5mm;

[0061] (2) Microbial fermentation: put the pretreated oat grains and white peaches into the fermenter according to the proportion, add sterile water, adjust the pH value to 5.5 at 45°C, add fermentation strains, stir evenly, and keep warm Fermented for 18 hours to obtain the fermented cereal fruit mixture;

[0062] Based on the total weight of the fermented grain and fruit, the amount of fermented strains added is 1.2‰, the fermented strains include 0.4‰ of Lactobacillus bulgaricus, 0.2‰ of Streptococcus thermophilus, 0.2‰ of Lactococcus lactis, and 0.4‰ of Streptococcus lactis. ‰;

[0063] (3) Ingredients: get the ...

Embodiment 3

[0077] Present embodiment provides a kind of highland barley almond jam, and its preparation method comprises the following steps:

[0078] (1) raw material pretreatment: the qualified highland barley grains are selected and cleaned for later use, and the qualified almonds are selected and cleaned, then diced and processed into particles with a size of 3mm×3mm×3mm;

[0079] (2) Microbial fermentation: Put the pretreated highland barley grains and almond grains into the fermenter according to the proportion and add sterile water, adjust the pH value at 5.0 under the condition of 40°C, add fermentation bacteria, and stir evenly, Insulated and fermented for 15 hours to obtain a fermented grain and nut mixture;

[0080] Based on the total weight of the fermented grain nuts, the amount of fermented strains added is 1.0‰, the fermented strains include 0.3‰ of Lactobacillus bulgaricus, 0.1‰ of Streptococcus thermophilus, 0.2‰ of Lactobacillus plantarum, and 0.4‰ of Streptococcus lact...

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PUM

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Abstract

The invention provides jam containing grain particles, a preparation method of the jam and application of the jam in neutral dairy products. In the preparation process of the jam containing the grain particles, fermentation strains are added for fermentation. The invention also provides a preparation method of the jam and application of the jam in neutral dairy products. The jam containing grain particles prepared by using a lactobacillus fermentation technology provided by the invention solves the problems that existing grain raw materials are high in microbial risks; and after high-temperature sterilization treatment at a temperature of 100 DEG C or above is conducted in the process of preparing the jam, the problems that jam is soft and chewy in mouth feel and poor integrity is caused due to broken particles are overcome.

Description

technical field [0001] The invention relates to a jam containing grain particles, a preparation method and its application in neutral dairy products, and belongs to the technical field of jam products and dairy product processing. Background technique [0002] In my country, food containing fruit jams is a major category with a large number of consumers. At present, in addition to fruits, grains and nuts are added to this type of jam, which can meet consumers' needs for different flavors, tastes and nutrition. [0003] Unlike jams that only contain fruit, jams with added grains have more microbial spores, so it is necessary to increase the sterilization intensity during production to reduce the risk of microorganisms to an appropriate level. Soft, broken particles, poor integrity, affect the product sensory. [0004] In response to the above problems, most manufacturers reduce the risk of microorganisms by adding preservatives such as sorbic acid and its salt, natamycin, et...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/10A23L29/00A23L9/10
CPCA23L21/12A23L21/10A23L29/065A23L9/10A23V2002/00A23V2400/123A23V2400/231A23V2400/169A23V2400/249A23V2250/5118A23V2250/5024A23V2250/5054A23V2300/26A23V2250/5072
Inventor 谷宝玉
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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