阅读说明：本技术 复合增稠剂、果冻及其制作方法 (Composite thickener, jelly and preparation method thereof ) 是由 黎新荣 王淋靓 冯春梅 罗朝丹 李建强 谢朝敏 苏艳兰 程三红 王妍 于 2020-05-20 设计创作，主要内容包括：本发明公开了一种复合增稠剂、果冻及其制作方法,该复合增稠剂的组分包括质量比为1：(1.5～2.5)的魔芋粉和海燕窝,可适用于果冻的制备,使用复合增稠剂制备果冻凝胶效果好,所制得的果冻软硬适中,弹性和韧性较好,口感好。(The invention discloses a composite thickener, jelly and a preparation method thereof, wherein the composite thickener comprises the following components in percentage by mass: (1.5-2.5) the konjac flour and the petrel nest can be suitable for preparing jelly, the effect of preparing jelly gel by using the composite thickening agent is good, and the prepared jelly is moderate in hardness, good in elasticity and toughness and good in taste.)

1. The composite thickener is characterized by comprising the following components in percentage by mass: (1.5-2.5).

2. A jelly characterized in that a raw material for producing the jelly comprises the complex thickener according to claim 1.

3. The jelly according to claim 2, wherein the jelly is prepared from the following raw materials in parts by mass: 20-22 parts of base material and 1.0-1.5 parts of composite thickening agent; the base material is fruit pulp or a mixture of fruit pulp and fruit particles.

4. Jelly according to claim 3, characterized in that the base is prepared by a preparation method comprising the following steps: cleaning fresh fruits, peeling, removing kernels, cutting into blocks, and performing enzyme heat inactivation to obtain fruit pulp;

or, the fresh fruits are cleaned, peeled, denucleated and cut into pieces, then the heat enzyme deactivation treatment is carried out, 65-75% of the cut fruits are made into fruit pulp, and the rest fruits are made into fruit particles.

5. The jelly according to claim 4, wherein the heat-inactivating enzyme treatment is blanching in hot water at 85-95 ℃ for 60-70 s.

6. The jelly according to any one of claims 2 to 5, wherein the jelly is prepared from 10 to 12 parts of a flavoring agent.

7. A method for preparing jelly according to any one of claims 2 to 6, comprising the steps of:

s1, preparing a base material; the base material is fruit pulp or a mixture of the fruit pulp and fruit particles;

s2, dissolving the composite thickening agent in water to prepare a mixed glue solution;

s3, uniformly mixing the base material and the mixed glue solution, and then canning, sealing and sterilizing.

8. The method for preparing jelly according to claim 7, wherein step S2 specifically comprises: dissolving rhizoma Amorphophalli powder in water to obtain rhizoma Amorphophalli glue solution; adding nidus Collocaliae into water, heating, stirring, and dissolving to obtain nidus Collocaliae glue solution; then mixing the konjak glue solution and the petrel nest glue solution, and filtering to obtain mixed glue solution;

alternatively, step S2 specifically includes: dissolving rhizoma Amorphophalli powder in water to obtain rhizoma Amorphophalli glue solution; and then adding the sea bird nest and the konjak glue solution into water, heating, stirring, dissolving, and filtering to obtain a mixed glue solution.

9. The method for preparing jelly according to claim 7, wherein in step S3, the step of uniformly mixing the base material and the mixed glue solution specifically comprises: and controlling the temperature of the mixed glue solution at 60-65 ℃, adding the base material, and uniformly stirring.

10. The method for preparing jelly according to claim 7, wherein the sterilization treatment is soaking in hot water at 80-85 ℃ for 15-20 min.

Technical Field

The invention relates to the technical field of food processing, in particular to a composite thickener, jelly and a preparation method thereof.

Background

Sea bird's nest, also called as seabed bird's nest, is a marine red algae, and is called as sea bird's nest because the colloid is thick like the bird's nest after boiling. The algae may be named differently in different regions, such as Eucheuma, Gynura Cordifolia, Ottnikokia, etc. It is a kind of economic crop with fast growth and short growth period, and is produced in Philippine, China, Indonesia, etc. The research shows that the bird's nest contains rich collagen, has relatively high content of Ca, Mg, K, Fe, P and other mineral matters, and contains Ca 671mg, Mg 661mg, K475 mg, Fe 441mg, Na 300mg, P139 mg and carbohydrate 60mg in 100 g. The calcium content is 5.5 times of that of kelp, 3.7 times of that of undaria pinnatifida, 9.3 times of that of laver, 37 times of that of dried small fish and 600 times of that of pork chop; iron is 28 times of pig liver; the zinc content is 3.5 times of that of kelp, 6 times of that of undaria pinnatifida and 1.5 times of that of laver. With the deep research of the nutritional ingredients of the petrel nest, the demand increases year by year, and the petrel nest can be used for cooking soup and making dishes cold and dressed with sauce.

The food thickener is less in use amount in the ingredients for making the jelly, is the key for making the jelly, and has great influence on the quality of the finished product. The thickening agents used in the jelly in the market are more in variety, and the commonly used thickening agents comprise carrageenan, agar, gelatin, pectin, konjac gum and the like, but all have certain defects. For example, carageenan gels are more brittle and less elastic; agar is high in price and insufficient in elasticity; gelatin can not form gel after being heated for a long time, and pectin can be coagulated by adding sugar with high solubility and adjusting a proper pH value; konjak gum has high viscoelasticity, but is a thermally irreversible gel, and konjak particles in the inner core cannot be dissolved in hot water due to the rapid hydration of the surface layer of the particles to form a film. Therefore, it is urgently needed to develop a thickener more suitable for jelly production.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention provides a composite thickener, jelly and a preparation method thereof.

The technical scheme adopted by the invention is as follows:

the invention provides a composite thickener, which comprises the following components in percentage by mass: (1.5-2.5). Preferably, the mass ratio of the konjac flour to the sea cubilose is 1: 2.

in a second aspect of the invention, a jelly is provided, and the raw materials for preparing the jelly comprise the composite thickener provided by the first aspect of the invention.

According to some embodiments of the invention, the raw materials for preparing the jelly comprise 20-22 parts by mass of base material and 1.0-1.5 parts by mass of composite thickening agent; the base material is fruit pulp or a mixture of fruit pulp and fruit particles. If the base material is a mixture of fruit pulp and fruit particles, preferably, the mass percentage of the fruit pulp in the mixture is 65-75%, and the mass percentage of the fruit particles in the mixture is 25-35%. The addition amount of the composite thickener is preferably 1.2% of the total mass of the preparation raw materials.

According to some embodiments of the invention, the base stock is prepared by a preparation method comprising the steps of: cleaning fresh fruits, peeling, removing kernels, cutting into blocks, and performing enzyme heat inactivation to obtain fruit pulp;

or, the fresh fruits are cleaned, peeled, denucleated and cut into pieces, then the heat enzyme deactivation treatment is carried out, 65-75% of the cut fruits are made into fruit pulp, and the rest fruits are made into fruit particles.

The existing jelly production is generally prepared by manually blending concentrated fruit juice or essence and pigment. The concentrated fruit juice is prepared by crushing and juicing fruits and concentrating, but pectinase, amylase and the like are added in the processing process, a large amount of dietary fibers are removed, and the nutritional ingredients in the fruit juice are greatly lost through pasteurization and other processes; the artificial blending mode of the essence and the pigment has low nutritive value, and the use amount is difficult to control due to manual operation, so that the condition that the addition content exceeds the standard is often caused in order to increase the taste and the flavor of the product. Therefore, the base material is prepared by the method without adding essence, pigment or other additives, and is prepared by a blanching enzyme deactivation process, so that the abundant dietary fibers, soluble solid matters and nutritional ingredients in the fruits can be reserved, the oxidation degree of the base material is low, and the jelly is more nutritional and healthy.

Fruits used to prepare the base are typically selected for ripe fruit without insect damage or decay, and the fruit is washed with clean water to remove surface soils; then, peeling, denucleating and dicing can be carried out by using a cutter (such as a stainless steel cutter) according to the requirement, if mango needs peeling, denucleating and dicing, litchi needs peeling and denucleating. Generally, the specification of the fruit which is peeled and denucleated and then cut into pieces is controlled to be 1.5-2 cm.

According to some embodiments of the invention, the heat-inactivating enzyme treatment is blanching in hot water at 85-95 ℃ for 60-70 s.

According to some embodiments of the invention, the raw materials for preparing the jelly further comprise 10-12 parts of a flavoring agent. The flavoring agent is generally sweetener, and specifically white sugar, maltose, high fructose syrup, etc. can be used. White granulated sugar is preferred because it has the unique aroma of sugar cane and has a better flavor than other sweeteners.

In a third aspect of the present invention, there is provided a method for producing any one of the jellies according to the second aspect of the present invention, comprising the steps of:

s1, preparing a base material; the base material is fruit pulp or a mixture of the fruit pulp and fruit particles;

s2, dissolving the composite thickening agent in water to prepare a mixed glue solution;

s3, uniformly mixing the base material and the mixed glue solution, and then canning, sealing and sterilizing.

The base material is prepared in step S1, and in the case where the base material is present, the base material can be directly taken out. Of course, the base may also be prepared by itself. The preparation base material can be prepared from fresh fruits according to a preparation method comprising the following steps: cleaning fresh fruits, peeling, removing kernels, cutting into blocks, and performing enzyme heat inactivation to obtain fruit pulp; or, the fresh fruits are cleaned, peeled, denucleated and cut into pieces, then the heat enzyme deactivation treatment is carried out, 65-75% of the cut fruits are made into fruit pulp, and the rest fruits are made into fruit particles.

According to some embodiments of the present invention, step S2 specifically includes: dissolving rhizoma Amorphophalli powder in water to obtain rhizoma Amorphophalli glue solution; adding nidus Collocaliae into water, heating, stirring, and dissolving to obtain nidus Collocaliae glue solution; then mixing the konjak glue solution and the petrel nest glue solution, and filtering to obtain mixed glue solution;

alternatively, step S2 specifically includes: dissolving rhizoma Amorphophalli powder in water to obtain rhizoma Amorphophalli glue solution; and then adding the sea bird nest and the konjak glue solution into water, heating, stirring, dissolving, and filtering to obtain a mixed glue solution.

In the preparation process of the mixed glue solution, the water consumption for dissolving the composite thickening agent is generally 40-60 times of the mass of the composite thickening agent; the water consumption for dissolving the konjac flour is generally more than 20 times of the mass of the konjac flour. The filtration is generally hot filtration, i.e. filtration while hot after heating, stirring and dissolving. If the raw materials for preparing the jelly also comprise flavoring agent, it can be added into water together with soaked nidus Collocaliae, heated and stirred until completely dissolved, and then filtered to remove impurities while hot; specifically, the filtration can be carried out by using a 100-mesh screen. In addition, before dissolving the edible bird's nest, the edible bird's nest can be soaked in normal-temperature water to wash away impurities on the surface of the edible bird's nest; in order to accelerate the dissolution speed, the dissolution can be carried out by using boiling water.

According to some embodiments of the present invention, in step S3, the uniformly mixing the base material and the mixed glue solution specifically includes: and controlling the temperature of the mixed glue solution at 60-65 ℃, adding the base material, and uniformly stirring. The temperature of the mixed solution is generally controlled to be not lower than 45 ℃. By controlling the temperature of the mixed glue solution and then controlling the temperature of the base material for mixing and stirring, the browning degree of the base material in the hot glue solution can be reduced, and the problem that the filling is influenced by the gel due to the fact that the temperature of the glue solution is not too low can be avoided.

According to some embodiments of the invention, the sterilization treatment is soaking in hot water at 80-85 ℃ for 15-20 min. After the sterilization treatment, the temperature is generally reduced to gel formation, and the temperature can be reduced by soaking in cooling water or spraying, and is generally reduced to below 35 ℃.

The embodiment of the invention has the beneficial effects that:

the embodiment of the invention provides a composite thickener which comprises konjac flour and petrel nest in a specific ratio and can be suitable for making jelly, wherein the petrel nest is used as brown algae and is rich in collagen, so that the jelly has better and smoother taste; the jelly prepared by using the composite thickener has good gel effect, and the prepared jelly has moderate hardness, good elasticity and toughness and good taste.

Detailed Description

The concept and technical effects of the present invention will be clearly and completely described below in conjunction with the embodiments to fully understand the objects, features and effects of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and those skilled in the art can obtain other embodiments without inventive effort based on the embodiments of the present invention, and all embodiments are within the protection scope of the present invention.

The inventor develops a preparation method of the jelly through a large number of tests and researches, and the preparation method mainly comprises the following steps:

s1, selecting fruits, cleaning, peeling, removing kernels, cutting into pieces, and inactivating enzyme by heating to obtain fruit pulp or a mixture of fruit pulp and fruit particles as a base material.

S2, taking konjac flour and petiolus nidus Collocaliae composite according to the mass ratio as a thickening agent, dissolving the konjac flour with water to prepare konjac glue solution, and soaking the petiolus nidus Collocaliae with water to remove impurities; pouring the konjac gum solution and the soaked and drained nidus Collocaliae into boiling water, adding a flavoring agent, heating and stirring until the konjac gum solution and the soaked nidus Collocaliae are completely dissolved, and performing hot filtration to obtain a mixed gum solution. Of course, the konjac flour and the petiolus nidus Collocaliae can be dissolved separately to prepare a glue solution and then mixed. For example, konjac powder can be dissolved in water to obtain a konjac gum solution; soaking nidus Collocaliae in water to remove impurities, adding flavoring agent into boiling water, heating, stirring to dissolve, and mixing with rhizoma Amorphophalli gelatin solution. Alternatively, the addition of flavoring agents may be eliminated, depending on processing requirements.

S3, controlling the mixed glue solution obtained in the step S2 at a certain temperature, adding the base material prepared in the step S1 into the mixed glue solution in proportion, stirring uniformly, and then canning, sealing and sterilizing.

Specifically, in the process of developing the jelly, the inventors have made a great deal of research and experiments on various factors that may affect the quality of the jelly, and the research experiments and results of some of the factors in the preparation of the jelly are listed below:

influence of heat-inactivated enzyme on base material

In the existing production process of the jelly, artificially synthesized pigments and essences are used for color mixing and aroma enhancement, and the nutritive value is low. The invention does not depend on adding pigment and essence to the color modulation of the jelly, and uses the freshly squeezed fruit pulp to modulate the color and enhance the flavor.

Fruit cells contain a large amount of oxidase, the cells are destroyed and released during processing, and air containing oxygen is introduced to oxidize and destroy vitamin C and partial antioxidant phytochemicals such as phenolic compounds, etc., while the enzyme inactivation by blanching destroys the activity of the enzyme, can reduce the oxidation degree, and well maintain the color and the nutrient content. Therefore, the effect of heat-inactivated enzyme on the base material during the preparation of the base material pulp was experimentally investigated according to the following method.

Selecting ripe fruits without insect damage or rot, cleaning, peeling, removing kernels, cutting into blocks, performing blanching and enzyme killing treatment according to conditions in the table 2, and making into fruit pulp by using a pulping machine. The base material pulp is prepared by respectively adopting the following fruits: mango (brilliant mango), pineapple (pineapple), lychee (concubine smile), papaya (pink ling I). Because the fruits for making the pulp need to be cleaned, peeled, cut into pieces, crushed and the like, in order to ensure the optimal treatment effect, the fruits are required to reach the edible maturity, the edible ripeness is shown to be the natural color, the fragrance, the taste, the shape and other excellent properties of the fruits, and the pulp is characterized by certain hardness and can be smoothly cut and molded without damage. In the base material fruit pulp making process, if the fruit blocks are cut into too small and too small pieces, the contact area of air is increased while the workload is increased, the fruit blocks are too large, the internal temperature cannot reach the temperature required by enzyme deactivation in short-time hot ironing, and adverse effects can be generated on vitamin C during pulping. Comprehensively considering the pulp thickness of the fruits, and controlling the specification of the peeled and denucleated fruits to be 1.5-2.0 cm. And (3) measuring the color value inside the fruit blocks after the fruit blocks are cut into blocks, preparing fruit pulp at different temperatures and in different blanching time, detecting the color value, simultaneously making a blank group without blanching and beating, and judging the color protection effect through the change of a total color difference value delta E (NBS). And a color difference meter is used for detecting the color value, the color values of the cut surface of the fruit block and the fruit pulp are recorded, and the total color difference value delta E is calculated through the change of the color values. The results of the experiment are shown in Table 2.

TABLE 1NBS Unit and degree of color perception of differentiation

Color difference value (NBS unit)	Differences in sensation
		0-0.5	Is extremely micro
0.5-1.5	Light and slight
		1.5-3.0	Is obvious
3.0-6.0	It is obvious that
		6.0-12.0	Is strong and strong

TABLE 2 results of the blanching temperature and time experiments

As can be seen from the experimental results shown in Table 2, when the blanching temperature is below 85 ℃, the heat energy cannot be transferred to the interior of the fruit blocks within 90s, the enzyme deactivation effect cannot be achieved, and the oxidation degree is high during pulping; when the temperature is above 85 ℃, the enzyme is basically inactivated after blanching for 60s, and the oxidation degree is relatively low during pulping; the external tissues of the fruit blocks are damaged at the blanching temperature of 95 ℃, wherein pineapple and litchi are damaged more seriously due to the fact that pulp tissues are relatively loose and small in thickness, the brightness is obviously reduced, and the total color difference value delta E is higher than 85 ℃, so that the blanching process of selecting the fruit blocks is that blanching is carried out for 50-70 s at the temperature of 85-90 ℃. In addition, the blanching temperature and time of the heat enzyme deactivation process can be properly adjusted according to the ripeness of the fruits, for example, if the ripeness of the fruits is high, the blanching temperature can be properly reduced and the blanching time can be shortened; if the maturity is low, the scalding temperature can be properly increased and the scalding time can be prolonged.

Secondly, the influence of the type and the proportion of the composite thickener on the product jelly

The experiment fixed the addition of the thickening agent of 1.0%, the addition of the base material pulp of 10%, the addition of the white sugar of 10%, and the balance of water. The method comprises the following steps of preparing base material pulp by taking mangoes as raw materials, specifically, cleaning the mangoes, peeling and removing kernels, cutting the mangoes into small blocks of 1.5-2.0 cm, and blanching the cut fruit blocks at 85 ℃ for 60 seconds to prepare the pulp; then according to the processing requirements of step S2 in the preparation method of the jelly, after the composite thickening agents are respectively processed, the composite thickening agents and the white granulated sugar are heated and dissolved in water, and then the mixture is filtered to prepare mixed glue solution; then controlling the temperature of the mixed glue solution at 60 ℃, adding the base material pulp, and uniformly stirring to obtain jelly liquid; filling and sealing the jelly liquid, sterilizing with 80 deg.C hot water for 15min for sterilization, and cooling to gel form to obtain the final product. According to the preparation method, different composite thickeners in the table 3 are respectively adopted to prepare jelly products, and then the jelly products with different thickener ratios such as sea bird nest, gelatin, agar, konjaku flour and the like are subjected to sensory evaluation from the tissue shape and the taste (softness, elasticity and toughness). The results obtained are shown in Table 3.

TABLE 3 thickening agent screening test results

As can be seen from table 3 above, in the screening, it is found that the gel-setting effect is poor when the sea bird nest and the gelatin are mixed, or the gel is easily broken after being set, and the taste evaluation is poor because the gelatin cannot be gelled when the addition amount is less than 5%; when the sea bird nest and the agar are proportioned, the sea bird nest can be formed by gel, when the agar proportion is low, the mouth feel is soft, and the elasticity and the toughness are not ideal; when the agar and the gelatin are mixed, the solid effect is poor or the gelatin is easy to break, the mouth feel is soft, and the elasticity and the toughness are poor; when the gelatin or agar is mixed with the konjac flour, the konjac flour can be gelled and solidified in different proportions, but the konjac flour has generally harder mouthfeel and small elasticity and toughness; when the pectin is matched with other thickeners, the forming effect is poor, and the pectin is easy to break, because the low-fat pectin is combined with divalent ions such as calcium, magnesium and the like to form gel, and the gel is formed only when the pectin is matched with the sea bird nest or the konjac powder, but the elasticity and the toughness are poor; when the sea bird nest and the konjac flour are mixed, the konjac glue has high elasticity, so that the gel is not easy to break, the elasticity is good, the jelly is hard when the konjac glue content is high, and the mouthfeel effect is best when the ratio of the sea bird nest to the konjac flour is 2: 1. Therefore, the sea bird's nest and the konjac flour can be combined and matched to be used as a composite thickener for preparing the jelly, and the ratio of the sea bird's nest to the konjac flour is 2: the effect is best at 1 hour.

Thirdly, the influence of the addition amount of the compound thickener on the jelly

Based on the experiment of the influence of the type and the proportion of the composite thickener on the product jelly, the experiment is carried out according to the mass ratio of 2:1, taking the sea bird's nest and the konjac flour as composite thickeners, respectively preparing the jelly by adjusting the addition amount of the composite thickeners according to a similar jelly preparation method, and carrying out sensory evaluation on the jelly so as to research the influence of the addition amount of the composite thickeners on the jelly. Specifically, the experimental fixed base material comprises 10% of fruit pulp, 10% of white sugar, 0.6%, 0.8%, 1.0%, 1.2%, 1.4% of composite thickening agent and the balance of water, and is prepared into a finished product according to the preparation method of the jelly. The final product was subjected to sensory evaluation from texture and mouthfeel (softness, elasticity, toughness) to determine the optimum amount of food additives to be added, and the results are shown in table 4.

TABLE 4 test results of the amount of the complex thickener added

As can be seen from the experimental results of table 4, when the ratio of the sea bird's nest and the konjaku flour is 2:1, when the addition amount of the composite thickener compounded by a small mass ratio is small, the composite thickener can be crushed after being demoulded, and a jelly product is softer and has poor elastic toughness; with the increase of the addition amount of the composite thickener, the gel effect is improved, the formed jelly is moderate in hardness and good in elasticity and biting strength, and the effect is better when the addition amount is 1.2% than when the addition amount is 1.0%. However, as the amount of addition continues to increase, the jelly becomes gradually harder and the elasticity and toughness decrease. Therefore, the sensory evaluation is best when the addition amount of the composite thickener is 1.2%, and the weight ratio of the sea bird nest to the konjac flour is 2:1, the usage amount of the two in the jelly is 0.8 percent of the edible bird's nest and 0.4 percent of the konjak powder.

Fourth, the influence of the addition of the fruit pulp and the white granulated sugar on the jelly

Through detection, the sugar content of four mature fruits of mango (Brilliant mango), pineapple (pineapple), lychee (Feizixiao) and papaya (Honglingyi No. one) is respectively: 15.7%, 14.5%, 14.8% and 15.1%, and the difference in sweetness is not large, so based on the above influencing factor experiments, the experiment uses mango as the test raw material, and fixes 0.8% of compound thickener and 0.4% of konjak powder, and jelly is prepared by adjusting the addition amounts of base pulp and flavoring white granulated sugar, and the prepared jelly is subjected to sensory evaluation to study the influence of the addition amounts of the pulp and the white granulated sugar on the jelly. Specifically, according to the definition in GB/T19883-2018 jelly, the total amount of raw fruit juice (pulp) in the fruit juice (pulp) jelly is not less than 15%, different adding proportions of the fruit pulp (15%, 20%, 25%, 30%) and white granulated sugar (10%, 12%, 14%, 16%) are designed and added, the jelly is prepared according to a jelly preparation process, a jelly product is scored according to a sensory evaluation table (table 5), and the obtained result is shown in table 6.

TABLE 5 sensory evaluation chart

Evaluation item	Standard of merit	Score value
			Color and luster	Has the natural color of the fruit and no foreign color	40
Flavor (I) and flavor (II)	Has the taste of the fruit, and is sour and sweet, and free of odor	60

TABLE 6 results of the experiments on the amount of pulp and white granulated sugar added

Adding fruit pulp and white sugar	Score value	Adding fruit pulp and white sugar	Score value
				15％:10％	74	25％:10％	77
15％:12％	77	25％:12％	81
				15％:14％	80	25％:14％	84
15％:16％	82	25％:16％	81
				20％:10％	83	30％:10％	82
20％:12％	87	30％:12％	79
				20％:14％	84	30％:14％	75
20％:16％	79	30％:16％	72

The results obtained in table 6 show that the addition of the fruit pulp and the white granulated sugar can affect the color and flavor of the jelly, too little flavor is insufficient, and too much flavor is too strong; little white granulated sugar is not good in taste, and is not appetizing, and much white granulated sugar is too sweet, so that the production cost is increased.

According to the scoring conditions, the highest score is achieved when the proportion of the fruit pulp to the white granulated sugar is 20% to 12%, namely the addition amount of the fruit pulp is 20% (after the fruit pulp is boiled to be gelatinized), and the addition amount of the white granulated sugar is 12%. The fruit jelly prepared according to the proportion has the color close to that of fresh fruits, and has strong fruit aroma and flavor of mature fresh fruits.

Fifth, the influence of temperature-controlled stirring on the jelly

The base material fruit pulp made of fruits contains soluble sugar and vitamin C, and various nutritional ingredients can be damaged to cause browning after long-time contact with high temperature, so that when the filtered mixed glue solution is added into the base material fruit pulp, the temperature of the glue solution cannot be too high or too low, the browning degree needs to be reduced, and the glue solution is ensured not to be gelled, so that the filling procedure is influenced.

Therefore, based on the above influence factor experiments, the experiment follows a similar jelly making method, mango is used as a raw material to make fruit pulp, the addition amount of the fixed fruit pulp is 20%, the addition amount of white granulated sugar is 12%, the addition amount of a composite thickener (sea bird's nest and konjac flour in a mass ratio of 2: 1) is 1.2%, and the balance is water, jellies are respectively prepared by adjusting the temperature of temperature-controlled stirring (the temperature of mixed jelly before adding base pulp), and the influence of the temperature-controlled stirring on the jellies is examined.

The mixed glue solution is ensured to be not lower than 35 ℃ when filling is carried out, the lower limit of the temperature-controlled stirring temperature of the experiment is set to be 50 ℃, and the upper limit is set to be 90 ℃. In this experiment, base pulp was added to the different temperature gels shown in table 7, jellies were prepared according to the jelly production process, the color value of the jelly was measured, and the optimum temperature of the gel was determined by the change in the total color difference Δ e (nbs) with reference to the jelly color value prepared by adding the 50 ℃ gel and the fruit pulp. The results are shown in Table 7.

TABLE 7 Experimental results of stirring at different temperatures

The experimental results in table 7 show that the total color difference of the jelly increases with the temperature of the gum solution, the total color difference changes slightly at 60-70 ℃ and slightly after 80 ℃. In experiments, the temperature of the glue solution at 50 ℃ is rapidly reduced after the glue solution is added into the fruit pulp and stirred, and the gelation phenomenon is not generated when the filling of the upper layer glue solution is started, so that the glue solution at 50 ℃ can not be used as the set temperature for temperature-controlled stirring, and the temperature of the glue solution at 60 ℃ is reduced to 46 ℃ after the glue solution is added into the fruit pulp and stirred, so that the filling can be smoothly carried out.

Sixth, the influence of the sterilization process on the jelly

The sterilization of the jelly adopts a post-sterilization mode, namely a hot water soaking sterilization method after filling and sealing, but the water temperature and the soaking time are controlled properly, and if the water temperature is too low or the soaking time is insufficient, the bacteria can be incompletely killed; the quality of the jelly is changed when the water temperature is too high or the soaking time is too long, so that the water temperature and the soaking time for sterilizing the jelly are the keys influencing the quality guarantee period.

Based on the above influencing factor experiments, the experiment uses mango as a raw material to prepare fruit pulp according to a similar fruit jelly preparation method, the addition amount of the fruit pulp is fixed to be 20%, the addition amount of white granulated sugar is 12%, the addition amount of a composite thickener (sea bird nest and konjac flour in a mass ratio of 2: 1) is 1.2%, and the balance is water, the temperature of mixed gum before the base material fruit pulp is added is controlled to be 60 ℃, the fruit jelly is prepared respectively by adjusting the temperature and time of sterilization treatment, and the influence of the sterilization process on the fruit jelly is examined.

According to the microbial limit requirements of GB 19299 and 2015 national food safety standard jelly, the jelly is sterilized by different water temperatures and soaking times according to the detection method of GB4789.1-2016 general food safety national standard food microbiological inspection rule, and is subjected to microbial detection and sensory recording, and the obtained results are shown in Table 8.

TABLE 8 Experimental results of different sterilization conditions of the jelly

The experimental results of table 8 show that: at 70 ℃ and 80 ℃, the sterilization can not efficiently kill the microorganisms within 5-10 min, although the detection result is in the range allowed by GB4789.1-2016 general rules for food safety national standard food microbiology inspection, the risk of overproof microorganisms after long-term storage exists; when the sterilization temperature exceeds 90 ℃, various indexes of microorganisms are well represented, but the viscosity of the thickening agent is reduced and the stability is damaged due to long-time high-temperature heating, and the phenomenon of water separation or layering occurs after sterilization and cooling.

And (3) integrating the results of microbial detection and sensory expression after sterilization, wherein the sterilization temperature is 80-85 ℃, the sterilization time is 15-20 min, and the microbes can be well killed, and meanwhile, the quality of the jelly can be guaranteed not to be damaged.

In order to facilitate understanding of the scheme of the application, the following detailed description of the method for making the jelly according to the present invention is given by way of specific examples.