阅读说明：本技术 一种具有桂花甜酒酿风味的果酱及其制备方法 (Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof ) 是由 章振武 娄潇雨 李欣 周星浩 于 2019-10-16 设计创作，主要内容包括：本发明公开了一种具有桂花甜酒酿风味的果酱及其制备方法,按重量百分数计,果酱由以下组分组成：白砂糖15~20%,苹果浓缩汁1~2.5%,果葡糖浆F55 10~15%,羟丙基二淀粉磷酸酯0.8~2.5%,酒酿50~65%,干桂花0.05~0.3%,一水柠檬酸0.02~0.1%,纯净水5~8%。本发明的果酱是将传统的甜酒酿风味与现代果酱工艺结合,制备一款具有桂花风味的酒酿果酱,此款果酱具有淡淡酒香、甜糯适口,颗粒均匀、米粒饱满。本发明制得的桂花酒酿果酱可以直接应用于奶茶饮品、甜品烘焙食品等领域。(The invention discloses a jam with sweet osmanthus brewed wine flavor and a preparation method thereof, wherein the jam comprises the following components of, by weight, 15 ~ 20% of white granulated sugar, 1 ~ 2.5.5% of apple condensed juice, F5510 ~ 15% of fructose syrup, 0.8 ~ 2.5.5% of hydroxypropyl distarch phosphate, 50 ~ 65% of brewed wine, 0.05 ~ 0.3.3% of dry sweet osmanthus, 0.02 ~ 0.1.1% of citric acid monohydrate and 5 ~ 8% of purified water.)

1. The jam with the sweet osmanthus brewed flavor is characterized by comprising, by weight, 15 ~ 20% of white granulated sugar, 1 ~ 2.5.5% of apple condensed juice, 1 5510 ~ 15% of high fructose corn syrup, 0.8 ~ 2.5.5% of hydroxypropyl distarch phosphate, 50 ~ 65% of brewed wine, 0.05 ~ 0.3.3% of dry sweet osmanthus, 0.02 ~ 0.1.1% of citric acid monohydrate and 5 ~ 8% of purified water.

2. The jam with sweet osmanthus fermented glutinous rice flavor according to claim 1 is characterized by comprising the following components in percentage by weight: 18% of white granulated sugar, 2% of apple condensed juice, 5512% of fructose-glucose syrup F, 1.7% of hydroxypropyl distarch phosphate, 60% of fermented glutinous rice, 0.1% of dried sweet osmanthus, 0.05% of citric acid monohydrate and 6.15% of purified water.

3. The jam with sweet osmanthus fermented glutinous rice flavor according to claim 1 or 2, characterized in that the preparation method of the fermented glutinous rice comprises the following steps:

1) weighing glutinous rice, completely soaking in purified water until the glutinous rice can be easily crushed by fingers, and filtering out water to obtain the soaked glutinous rice;

2) transferring the soaked glutinous rice obtained in the step 1) to a steamer, putting the steamer in a water pot for heating and steaming until the glutinous rice is cooked seven-eight times, turning off the fire, and naturally cooling to room temperature to obtain cooked glutinous rice;

3) taking 1000 parts by weight of cooked glutinous rice obtained in the step 2), adding 2 ~ 6 parts by weight of sweet distiller's yeast (purchased from Angel Yeast Co., Ltd.) and 200 ~ 300 parts by weight of cold boiled water, transferring into a fermentation tank, lightly compacting the glutinous rice in the fermentation tank by using a spoon, pressing a small nest in the middle of the glutinous rice, covering the small nest, and fermenting at 25-30 ℃ for two to three days to obtain the fermented glutinous rice.

4. The preparation method of the jam with sweet osmanthus sweet fermented glutinous rice flavor according to claim 1, characterized by comprising the following steps:

s1, taking a container, putting 0.05 ~ 0.3.3 parts by weight of dry sweet osmanthus into the container, stirring and soaking the container in 2 ~ 3 parts by weight of hot water with the temperature of more than 80 ℃ for 3 ~ 6 minutes to obtain a dry sweet osmanthus mixed solution for later use, taking the container, adding 0.8 ~ 2.5.5 parts by weight of hydroxypropyl distarch phosphate into the container, adding 3 ~ 5 parts by weight of normal-temperature purified water into the container, and stirring and mixing to obtain a hydroxypropyl distarch phosphate solution for later use;

s2, adding 10 ~ 15 parts by weight of fructose corn syrup F55 and 1 ~ 2.5.5 parts by weight of apple condensed juice into a fan blade jacketed pan, starting stirring, adding the dry sweet osmanthus mixed solution obtained in the step S1, stirring and heating to the central temperature of 85 +/-5 ℃;

s3, adding 50 ~ 65 parts by weight of fermented glutinous rice and 0.02 ~ 0.1.1 part by weight of citric acid monohydrate into a fan blade jacketed pan, continuously stirring, uniformly mixing, adding 15 ~ 20 parts by weight of white granulated sugar, stirring and heating until the central temperature is adjusted to 60 ~ 65 ℃;

and S4, adding the hydroxypropyl distarch phosphate solution obtained in the step S1 into a fan blade jacketed kettle, uniformly stirring, heating to the central temperature of 95-96 ℃, preserving heat for 2 ~ 3min for sterilization, blanking into a cooling tank, and carrying out aseptic filling to obtain the jam with the flavor of the sweet osmanthus fermented glutinous rice.

Technical Field

The invention relates to jam with sweet osmanthus fermented glutinous rice flavor and a preparation method thereof.

Background

The fermented glutinous rice is sweet fermented glutinous rice which is a traditional snack in the south of the Yangtze river. Is a sweet rice wine prepared by fermenting steamed glutinous rice with wine (a special microorganism yeast). The fermented glutinous rice is also called fermented glutinous rice. The sweet fermented glutinous rice belongs to Huizhou flavor. The fragrant rice wine is not completely in the category of wine, but has the fragrance of wine, and is made of glutinous rice, so that the fragrant rice wine has a moisturizing and pure fragrance, and is a famous flavor snack with a very high name in Anhui.

The jam is a paste-shaped product which is prepared by adding sugar and an acidity regulator into raw materials such as fruits, fruit pulp and the like, mixing gel substances, preprocessing, boiling, concentrating, packaging and the like, and the jam has palatable sweetness and sourness and is convenient to eat.

In order to improve the color and smell of food quality or adjust the taste of food and prolong the storage time, various food additives are often added into the jam, people do not benefit the health after eating the jam for a long time, and people pay more and more attention to harmless and healthy food along with the continuous improvement of the living standard of people and pursue to maintain the naturalness of the food, so the jam with better natural fragrance and taste needs to be developed.

Disclosure of Invention

Aiming at the technical problems in the prior art, the invention aims to provide the jam with sweet osmanthus fermented glutinous rice flavor and the preparation method thereof.

The jam with sweet osmanthus fermented glutinous rice flavor is characterized by comprising, by weight, 15 ~ 20% of white granulated sugar, 1 ~ 2.5.5% of apple condensed juice, F5510 ~ 15% of fructose syrup, 0.8 ~ 2.5.5% of hydroxypropyl distarch phosphate, 50 ~ 65% of fermented glutinous rice, 0.05 ~ 0.3.3% of dry sweet osmanthus, 0.02 ~ 0.1.1% of citric acid monohydrate and 5 ~ 8% of purified water.

The jam with the sweet osmanthus brewed flavor is characterized by comprising the following components in percentage by weight: 18% of white granulated sugar, 2% of apple condensed juice, 5512% of fructose-glucose syrup F, 1.7% of hydroxypropyl distarch phosphate, 60% of fermented glutinous rice, 0.1% of dried sweet osmanthus, 0.05% of citric acid monohydrate and 6.15% of purified water.

The jam with the sweet osmanthus fermented glutinous rice flavor is characterized in that the preparation method of the fermented glutinous rice comprises the following steps:

1) weighing glutinous rice, completely soaking in purified water until the glutinous rice can be easily crushed by fingers, and filtering out water to obtain the soaked glutinous rice;

2) transferring the soaked glutinous rice obtained in the step 1) to a steamer, putting the steamer in a water pot for heating and steaming until the glutinous rice is cooked seven-eight times, turning off the fire, and naturally cooling to room temperature to obtain cooked glutinous rice;

3) taking 1000 parts by weight of cooked and hot glutinous rice obtained in the step 2), adding 2 ~ 6 parts by weight of sweet distiller's yeast and 200 ~ 300 parts by weight of cold boiled water, then transferring the materials into a fermentation tank together, lightly compacting the glutinous rice in the fermentation tank by using a spoon, pressing a small nest in the middle of the glutinous rice, covering a cover, and fermenting at the temperature of 25-30 ℃ for two to three days to obtain the fermented glutinous rice.

The preparation method of the jam with the sweet osmanthus brewed flavor is characterized by comprising the following steps of:

s1, taking a container, putting 0.05 ~ 0.3.3 parts by weight of dry sweet osmanthus into the container, stirring and soaking the container in 2 ~ 3 parts by weight of hot water with the temperature of more than 80 ℃ for 3 ~ 6 minutes to obtain a dry sweet osmanthus mixed solution for later use, taking the container, adding 0.8 ~ 2.5.5 parts by weight of hydroxypropyl distarch phosphate into the container, adding 3 ~ 5 parts by weight of normal-temperature purified water into the container, and stirring and mixing to obtain a hydroxypropyl distarch phosphate solution for later use;

s2, adding 10 ~ 15 parts by weight of fructose corn syrup F55 and 1 ~ 2.5.5 parts by weight of apple condensed juice into a fan blade jacketed pan, starting stirring, adding the dry sweet osmanthus mixed solution obtained in the step S1, stirring and heating to the central temperature of 85 +/-5 ℃;

s3, adding 50 ~ 65 parts by weight of fermented glutinous rice and 0.02 ~ 0.1.1 part by weight of citric acid monohydrate into a fan blade jacketed pan, continuously stirring, uniformly mixing, adding 15 ~ 20 parts by weight of white granulated sugar, stirring and heating until the central temperature is adjusted to 60 ~ 65 ℃;

and S4, adding the hydroxypropyl distarch phosphate solution obtained in the step S1 into a fan blade jacketed kettle, uniformly stirring, heating to the central temperature of 95-96 ℃, preserving heat for 2 ~ 3min for sterilization, blanking into a cooling tank, and carrying out aseptic filling to obtain the jam with the flavor of the sweet osmanthus fermented glutinous rice.

Compared with the prior art, the invention has the following beneficial effects:

(a) the sweet osmanthus fermented glutinous rice jam disclosed by the invention is prepared by combining the traditional sweet fermented glutinous rice flavor with a modern jam process, has light wine aroma, sweet and glutinous taste, uniform particles and full rice grains, and can be directly applied to the fields of milk tea beverages, dessert baked foods and the like.

(b) The sweet osmanthus fermented jam prepared by the invention has the advantages that the rice grains are uniformly dispersed, and the viscosity of the jam can be improved by adding the hydroxypropyl distarch phosphate, so that the dispersion of the rice grains is facilitated.

(c) In the process of preparing the sweet osmanthus fermented jam, the dry sweet osmanthus is added into the sweet osmanthus and processed together, so that the sweet osmanthus flavor is given to the jam. The sweet osmanthus fermented glutinous rice jam is prepared by steaming and fermenting glutinous rice to obtain fermented glutinous rice, sampling the components according to the mass ratio, and carrying out the processes of jointly boiling, sterilizing, cooling and filling. According to the preparation method of the sweet osmanthus fermented jam, provided by the invention, the hydroxypropyl distarch phosphate is added in the blending process of the sweet osmanthus fermented jam, so that the stability of the fermented glutinous rice and sweet osmanthus in the decocting process and the water retention capacity of the jam can be improved; the sour and sweet feeling of the jam is adjusted by adding white granulated sugar, high fructose corn syrup F55 and citric acid monohydrate, so that the jam has light wine aroma and is soft, glutinous, sour and sweet; the addition of concentrated apple juice can improve the mellow and full mouthfeel of the jam. Different from single fermented glutinous rice, the fresh flower fragrance of the dry sweet osmanthus is blended, and the fermented glutinous rice and the natural sweet osmanthus which are naturally fermented are mixed to bring out the flavor of the product.

(d) The preparation method is simple, low in operation cost and suitable for popularization and application in beverage shops.

Detailed Description

The present invention is further illustrated by the following examples, which should not be construed as limiting the scope of the invention.

In the following examples and comparative examples: apple concentrated juice was purchased from Zhangpu county Dachuan food industry Co., Ltd, and sweet wine yeast was purchased from Angel Yeast Co., Ltd.