CN107751971B - Method for keeping taste of fruit particles in jam or fruity jam - Google Patents

Abstract

The invention provides a method for keeping the taste of fruit particles in jam or fruit jam, which comprises adding chia seeds in the jam or fruit jam to form a gel protective layer on the surface of the fruit particles. The addition amount of the chia seeds in the jam or the fruity jam is 1-12%. The invention mainly adds chia seeds in jam or fruity jam to form a gel protective layer on the surface of fruit particles so as to control the moisture of the fruit particles and keep the taste. The invention also provides jam or fruity jam prepared by the method.

Description

Method for keeping taste of fruit particles in jam or fruity jam

Technical Field

The invention relates to a method for keeping the taste of fruit particles in jam or fruity jam, which mainly adds chia seeds in the jam to form a gel protective layer on the surface of the fruit particles so as to control the moisture of the fruit particles and keep the taste.

Background

According to the GB/T22474 definition, jam (jam) is a jam product which is prepared by taking fruits, fruit juice or fruit pulp, sugar and the like as main raw materials through the working procedures of pretreatment, boiling, pulping (or crushing), blending, concentration, packaging and the like. The fruity jam (fruit-flavor jam) is a jam product prepared by adding or not adding fruits, fruit juice or fruit pulp, using food additives such as thickening agent, edible essence, coloring agent and the like, adding sugar (or not adding sugar), and carrying out the working procedures of batching, boiling, concentrating, packaging and the like.

With the development of the market of jams and fruity jams, in order to provide consumers with good chewing mouthfeel and visual consumption feeling, various edible particles such as various fruit particles, vegetable and fruit particles and the like are added into a lot of jams or fruity jams, and nut particles, grain particles and the like are also added individually. These sauce-like products comprising edible particles of fruits, nuts, vegetables and/or grains are collectively referred to as "jams" or "fruit sauces" in the present invention, wherein the edible particles are referred to as "fruit pieces".

In the jam or fruity jam with fruit grains, the fruit grains are mostly food grains with low maturity (6-7 maturity, even 4-5 maturity) and large hardness, and the taste of the fruit grains with low maturity and large hardness is hard and astringent mostly. However, if the fruit jam is made of particles with high maturity and low hardness, especially fruit particles and vegetable particles, the fruit jam has high water content, and the fruit jam can deform due to excessive water loss, so that the integrity of the fruit particles cannot be maintained. In addition, nut fruit grain jam and cereal fruit grain jam are also fresh in the market, and the reason probably is that the brittleness and hardness of the fruit grains cannot be guaranteed due to the fact that the moisture of the fruit grains is difficult to control after the nut fruit grains and the cereal fruit grains are made into the jam.

Therefore, how to ensure the taste of the fruit particles in the jam or the fruity jam is an urgent problem to be solved in the industry, and the key point of the preparation is to control the change of the moisture content of the fruit particles to be small.

Disclosure of Invention

It is an object of the present invention to provide a method for preserving the mouthfeel of fruit pieces in a jam or fruit-flavoured jam, in particular for controlling the moisture content thereof.

Another object of the present invention is to provide a jam or fruit jam prepared by said method.

In one aspect, the present invention provides a method for maintaining the mouthfeel of fruit pieces in a jam or fruit jam, the method comprising adding chia seeds to the jam or fruit jam to form a protective gel layer on the surface of the fruit pieces.

Chia seed is a small brown/black or white/grey particle of about 2-4mm in size, rich in nutrients, containing 17.6% Omega-3, which is six times as large as salmon; contains 20 kinds of amino acids, complete high-quality protein and various minerals, the content of which is 6 times of that of milk; contains 37.3% of dietary fiber, and the content of soluble dietary fiber is 12 times of that of whole wheat bran; has rich antioxidant capacity, and has ORAC of 9800 which is three times of that of blueberry. Chia seed is seed of chia, and is mainly produced in south Mexico and in North America such as Cridimara. Both in the european union and in north america chia seeds are allowed as food raw material.

The inventor of the present invention finds that a layer of gel is formed on the surface of chia seeds after water is attached to the chia seeds, a large gel network is formed when a plurality of chia seed particles are added into jam or fruit-flavored jam containing fruit particles, and a protective layer is formed on the surface of the fruit particles, so that the water on the surface of the fruit particles is relatively constant, the influence of the concentration change of the peripheral solution on the fruit particles is weakened, and the taste of the fruit particles is ensured.

According to the specific embodiment of the invention, the addition amount of chia seeds has an important influence on the quality of the jam or fruit jam of the invention, and the inventor finds in research that the state of the jam/fruit jam is influenced by the addition amount of chia seeds used being too high; when the addition amount is too low, it is difficult to effectively form a gel protective layer on the surface of the fruit particles, and the effect of maintaining the taste of the fruit particles in the jam/fruit-flavored jam is not obvious. In the method of the invention, the chia seed is added to the jam or fruit jam in an amount of 1% to 12%, preferably 4% to 10%.

Unless otherwise specified, all proportions and amounts recited herein are by weight.

According to a particular embodiment of the invention, in the method of the invention, said chia seeds are added to the jam or fruity jam after having been soaked in water at 40-60 ℃ for 2-3 h. The inventor finds that the chia seeds are soaked in water at the temperature of 40-60 ℃ for 2-3 hours, the process is favorable for generating a certain amount of gel substances on the surfaces of the chia seeds by the aid of water attached to the chia seeds, and then the gel substances are added into jam or fruity jam containing fruit grains and subjected to subsequent processing such as boiling, a gel protective layer can be effectively formed on the surfaces of the fruit grains, so that the fruit grains keep good mouthfeel in shelf life.

According to a particular embodiment of the invention, in the method of the invention, the fruit pieces may be selected from one or more of fruit pieces, nut pieces, cereal grains.

According to an embodiment of the invention, the pH of the jam or fruity jam is controlled to be 3.2 to 6.0, preferably 4.0 to 6.0, and more preferably 4.5 to 5.5.

According to a particular embodiment of the invention, the concentration of sugar solution of the jam or fruity jam is controlled in the method of the invention to be between 0 and 60%, preferably between 20 and 45%.

According to a particular embodiment of the invention, the method of the invention comprises: adding fruit granules into the sugar solution, adding chia seed soaked in water at 40-60 deg.C for 2-3 hr, heating, steaming or decocting to obtain jam or fruit-flavored sauce.

When the jam or the fruity jam is prepared, after chia seeds are added, the steaming and boiling processes of the jam can be carried out according to the conventional operation in the field of preparing the jam or the fruity jam without chia seeds. According to a preferred embodiment of the invention, chia seeds are added and then boiled at normal pressure for 10-30 min.

According to a specific embodiment of the invention, when the fruit particles are fruit particles, the fruit particles can be added into the sugar solution, and when the surface of the fruit particles begins to change color or the edge of part of the fruit particles becomes soft, chia seeds are added, and the mixture is continuously decocted for 10-30min to prepare jam or fruit-flavored jam.

According to another embodiment of the invention, when the fruit particles are nut fruit particles, the nut fruit particles and chia seeds can be added into the sugar solution and decocted for 10-30min to obtain jam or fruit-flavored sauce.

In another aspect, the invention also provides a jam or fruit jam prepared according to the method of the invention.

In a specific embodiment of the invention, the invention provides an apple jam which comprises the following raw materials in formula: eight-ripe apple fruit particles (with the particle size of 3-5mm), the addition amount of the fruit particles is more than or equal to 25%, the sugar content is 25-30%, the sodium citrate is 0.3%, the hydroxypropyl distarch phosphate is 0.35%, and the balance is water and chia seeds (the addition amount of the chia seeds in the jam or the fruit jam is 1-12%, and the optimal addition amount is 4-10%).

The preparation process of the apple jam comprises the following steps: screening fruit particles, namely raw fruits → preprocessing → adding the raw fruits into sugar liquid, adding preprocessed chia seeds, cooking, decocting → sterilizing → cooling → obtaining finished products.

In the preparation method of the jam or the fruity jam, the steps which are not described in detail, such as screening, pretreatment, stewing, boiling, sterilization, cooling or filling of the raw fruit particles, can be carried out according to the conventional operation in the field.

According to a preferred embodiment of the invention, because chia seeds are added into the jam or fruit-flavored sauce, a gel protective layer can be formed on the surface of fruit grains, so that the taste of the fruit grains is maintained, and the moisture content of the fruit grains is controlled, the raw fruit with relatively high maturity (for example, 8-9 maturity) and relatively low hardness can be selected when the raw fruit of the fruit grains is selected, the fruit grains can still maintain integrity after the raw fruit is prepared into the jam or fruit-flavored sauce, and the good taste of the jam or fruit-flavored sauce can be maintained in the shelf life.

According to a preferred embodiment of the invention, because the chia seeds are added into the jam or fruit-flavored sauce, a gel protective layer can be formed on the surface of the fruit grains, so that the mouthfeel of the fruit grains is kept, and the moisture content of the fruit grains is controlled, the jam or fruit-flavored sauce can be prepared by taking the nut fruit grains and/or the grain grains as the fruit grains, and the jam or fruit-flavored sauce can basically keep the moisture content unchanged in a quality period due to the chia seed gel protective layer on the surface of the fruit grains, so that the mouthfeel of the fruit grains can be kept, and particularly, the brittleness and hardness of the nut fruit grains can be ensured.

In conclusion, according to the invention, the chia seeds are mainly added into the jam or the fruit jam to form a gel protective layer on the surface of the fruit grains, so that the mouthfeel of the fruit grains in the jam or the fruit jam can be better maintained, and particularly the moisture content of the fruit grains can be controlled. Further, the taste and flavor of fruit jam or fruity jam can be improved, nut fruit grain jam and grain fruit grain jam can be developed, and the product types are enriched.

Detailed Description

For a more clear understanding of the technical features, objects and advantages of the present invention, reference is now made to the following detailed description of the embodiments of the present invention taken in conjunction with the accompanying drawings, which are included to illustrate and not to limit the scope of the present invention.

Example 1

The test jam formula is as follows: the apple juice contains 8 mature apple fruit grains (with the grain diameter of 3-5mm), 35% of the fruit grains, 25% of sugar content, 0.3% of sodium citrate, 0.35% of hydroxypropyl distarch phosphate and the balance of water and chia seeds. The pH of the final jam is about 4.5.

The specific process flow is as follows:

1. screening the fruit particles as raw materials: cleaning the raw material fruits, and removing rotten fruits and rotten fruits.

2. Pretreatment:

removing kernels or peels from the raw material fruits, and dicing the raw material fruits according to a pre-designed specification;

soaking chia seed in 50 deg.C warm water for 2.5h, and taking out.

3. Steaming, boiling and sterilizing:

sugar and auxiliary materials (hydroxypropyl distarch phosphate) are premixed and added into warm water at 50 ℃ to prepare sugar liquid. The mixture was stirred and mixed. Adding fruit granules after mixing, adding chia seed granules when the surface of the fruit granules begins to change color or the edge of part of the fruit granules becomes soft, and continuing decocting for 20 min.

4. And (3) cooling: and cooling the decocted sample to room temperature.

The state of the prepared jam with different addition amounts (based on the weight of the dry seeds of chia seeds) of chia seeds is observed, the taste change of the fruit grains in the jam in different periods under the condition of normal-temperature storage is considered, and the result is recorded in table 1.

TABLE 1 influence of different amounts of chia seeds added on the state of the jam and the taste of the fruit particles in the jam

Note: the viscosity of the mobile liquid is less than 500 mPas, the viscosity of the slightly viscous-viscous liquid is 500-1000 mPas, and the viscosity of the very viscous-colloidal liquid is more than 1000 mPas.

As can be seen from Table 1, the higher the content of chia seeds, the greater the degree of protection of the taste of the fruit pieces. However, when the addition amount reaches 12% or more, chia seeds in the solution form large pieces of gel, and part of materials can be pasted on the wall of the cooking pot in the processes of boiling and sterilization, so that the flavor of the product is influenced. Therefore, the addition amount of chia seeds in the jam is 1% -12%, preferably 2% -10%, and more preferably 4% -10%.

Washing fruit particles in the jam stored for 60 days in the test process with warm water for 5min, and draining water (lasting 10 mi) through a 100-mesh sieven), and drying in a wind-heat drying oven at 80 deg.C for 3 min. Weighing apple granules in the jam samples with the numbers A-H to find M_H≥M_G≈M_F≈M_E>M_D>M_C>M_B>M_A. Therefore, it can be concluded that the higher the content of chia seeds in the jam, the greater the water retention of the fruit particles in the jam, and the better the taste of the fruit particles.

Example 2

Referring to example 1, jam was prepared by changing apple fruit into walnut kernel of 4mm by 4 mm; the sugar content of the jam is 35 percent; soaking chia seed in 40 deg.C warm water for 3 hr, and taking out. In the preparation process of the jam, walnut fruit grains and chia seeds are added together and decocted for 25 min. The rest is the same as example 1. The pH value of the finished jam is about 5.5.

The state of the prepared jam with different addition amounts (based on the weight of the dry seeds of chia seeds) of chia seeds is observed, the taste change of walnut grains in the jam in different periods under the condition of normal-temperature storage of the jam is considered, and the result is recorded in table 2.

Table 2 influence of different amounts of chia seeds on the state of the fruit jam and the taste of the nuts and fruit particles in the fruit jam

As can be seen from Table 2, the higher the content of chia seeds, the greater the degree of protection of the taste of the nut kernels. But also can effectively prevent the oil in the nut grains from being oxidized to generate the rancid flavor.

Example 3

In the embodiment, the influence of the concentration and the pH of the jam sugar solution on the formation of gel by attached water of chia seeds is mainly examined.

Adjusting pH with citric acid-sodium citrate buffer solution (0.1mol/L), preparing 100g of chia seed solution with content of 4%, adding 500g of 45 deg.C water, stirring for 1 min without missing any corner, including the bottom and two sides of the container, and soaking chia seed in 40-60 deg.C warm water for 2-3 h.

After sufficient stirring, standing for 30 seconds to ensure that the fruits fall to the bottom of the container. The solution was first poured gently onto a 100 mesh screen, and then the chia seed fruit pieces were poured. The screen was lightly rinsed with 45 ℃ hot water and the water was evenly spread over the screen to eliminate traces of syrup residue. The screen was gently shaken for a few seconds to ensure that the chia seeds were evenly distributed on the screen. The screen was placed in a container of the same diameter, inclined at an angle of 45 deg., and the water was allowed to run off completely in 5 minutes. The towel or the absorbent paper is used for absorbing water accumulated at the edges of the meshes in the drainage process, the inner side and the outer side of the mesh screen are kept dry, and the chia seed fruit particles are carefully prevented from being stuck. After the screen had absorbed water, the chia seeds in the screen were gently poured into a beaker (weighed before use to give M1) container and the fruit pieces were weighed together with the beaker to give M2.

The water increment of chia seed is M2-M1-4.

TABLE 3 Effect of different pH and concentration of sugar solutions on the increment of chia seeds after water addition

Note: pH7.2 is pure aqueous solution without buffer salt.

As can be seen from Table 3, it was found in the present invention that the increase of the amount of water added to chia seeds was related to the concentration and pH of the sugar solution, and that the mass of water added was larger when the concentration of the sugar solution was 40% or less and the pH of the solution was 3.2 or more, but the weight increase of the water added did not increase with the increase of the concentration of the sugar solution when the concentration of the sugar solution was 40% or more or the pH was 3.2 or less. Therefore, if the chia seed surface gel is used for better protecting the taste of the fruit, the pH value and the sugar solution concentration of the jam need to be controlled.

Finally, the description is as follows: although the present invention has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that: modifications and equivalents may be made thereto without departing from the spirit and scope of the invention and it is intended to cover any modifications or equivalents as may fall within the scope of the invention.

Claims (9)

1. A method for keeping the taste of fruit particles in jam or fruity jam comprises the steps of adding chia seeds into the jam or fruity jam to form a gel protective layer on the surfaces of the fruit particles, wherein the chia seeds are added into the jam or fruity jam in an amount of 1% -12%, the chia seeds are added into the jam or fruity jam after being soaked in water at the temperature of 40-60 ℃ for 2-3 hours, the pH value of the jam or fruity jam is controlled to be 3.2-6.0, and the sugar solution concentration of the jam or fruity jam is controlled to be 0-60%.

2. The method of claim 1, wherein said chia seed is added to the jam or fruit jam in an amount of 4% to 10%.

3. The method of claim 1, wherein the fruit pieces are selected from one or more of fruit pieces, nut pieces, cereal grains.

4. The method according to claim 1, wherein the pH of the jam or fruity paste is controlled to 4.0 to 6.0.

5. The method as claimed in claim 1, wherein the sugar solution concentration of the jam or fruity jam is controlled to be 20-45%.

6. The method of claim 1, comprising:

adding fruit granules into the sugar solution, adding chia seed soaked in water at 40-60 deg.C for 2-3 hr, heating, steaming or decocting to obtain jam or fruit-flavored sauce.

7. The method as claimed in claim 6, wherein the fruit granules are fruit granules, and after the fruit granules are added into the sugar solution, chia seeds are added when the surface of the fruit granules begin to change color or the edges of part of the fruit granules become soft, and the decoction is continued for 10-30min to obtain jam or fruit-flavored jam.

8. The method of claim 6, wherein the fruit pieces are nut pieces, and the nut pieces and chia seeds are added to the sugar solution and decocted for 10-30min to obtain jam or fruit jam.

9. A jam or fruity jam prepared by the method of any one of claims 1 to 8.