CN102669379A - Complex formulation method capable of improving shape-keeping performance of nougat - Google Patents
Complex formulation method capable of improving shape-keeping performance of nougat Download PDFInfo
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- CN102669379A CN102669379A CN2012101478789A CN201210147878A CN102669379A CN 102669379 A CN102669379 A CN 102669379A CN 2012101478789 A CN2012101478789 A CN 2012101478789A CN 201210147878 A CN201210147878 A CN 201210147878A CN 102669379 A CN102669379 A CN 102669379A
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- nougat
- sucrose ester
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- bubble base
- shape property
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Abstract
The invention discloses a complex formulation method capable of improving the shape-keeping performance of nougat. According to the invention, a complex formulation technology for emulsifiers is adopted, and the shape-keeping performance of nougat is improved and the shelf life of nougat is prolonged by reasonably choosing different kinds of emulsifiers and controlling the matching ratio of all components. The nougat prepared by the complex formulation method disclosed by the invention is soft in mouthfeel, fine in texture, highly chewy, capable of generating a new mouthfeel which is not abrasive and not sticky to tooth, free from collapse and deformation, and capable of keeping the appearance in an ideal state.
Description
Technical field
The present invention relates to a kind of preparation method that nougat is held shape property that improves, belong to Bo article field.
Background technology
Nougat is a kind of candy that is mixed and made into by milk, granulated sugar, starch, syrup, protein, peanut, oil, water etc., because its inlet is fragrant and sweet, and has burst a dense peanut and a milk, has tasted and has chewed strength, therefore, receives liking of adult and child deeply.
Nougat is typical aerated candy, by different texture characteristics can be divided into toughness nougat, fragility nougat and grittiness nougat several.But standing time of a specified duration the distortion that all is prone to cave in, thereby shortened the shelf life of product.
The formation of oagat saccharic structure not only receives the influence of aerating agent performance and degree of inflation, and receives that prescription is formed, the influence of the factors such as moisture of existence form, production method and the final products of granulated sugar molecule.The soft durometer of nougat is along with granulated sugar changes with the different of syrup proportion of composing, when the shared ratio of granulated sugar composition more for a long time, though hold quite a lot of that the shape effect can keep, when chewing nougat, be prone to the fragility or the grittiness matter structure that cause nougat to be easy to rupture; And can increase the sugariness of nougat, be prone to tooth and oral cavity are had a negative impact.Therefore, hold shape property, should not adopt constant batching program and processing method to reach this requirement for what improve nougat.
Therefore, those skilled in the art is devoted to develop a kind of profile can keep desirable state, the nougat of the distortion of can not caving in.
Summary of the invention
Because the above-mentioned defective of prior art, technical problem to be solved by this invention provides a kind of preparation method that nougat is held shape property that improves.
For realizing above-mentioned purpose, the invention provides a kind of preparation method that nougat is held shape property that improves.
The present invention adopts the compounded technology of emulsifying agent to reach this target of prolongation nougat shelf life.Mainly be through the different types of emulsifying agent of choose reasonable, and control the proportioning ratio of each component, hold shape property, prolong this target of nougat shelf life thereby reach the raising nougat.
For the preparation technology of nougat, have only higher infusion temperature and suitable degree of inflation just can make nougat possess the characteristic that mouthfeel is loose, quality is fine and smooth and chew the strength foot usually.Add an amount of edible oil and fat and also can increase the lubricity of sugared body, avoid adhesion, and improve mouthfeel property.But, after the interpolation edible oil and fat, just has the problem of profit two phases in the candy tissue; In order to reduce the surface tension between oil-water interfaces in the candy tissue effectively; Make profit two obtain uniform emulsification mutually, thereby obtain relative stability, this just must use emulsifying agent.
Emulsifying agent is a kind of surfactant, can significantly reduce oil-water two-phase interfaces tension force after the interpolation, promotes immiscible oil (lyophobic dust) and the dispersion between the water (hydroaropic substance), thereby forms stable emulsion.In candy craft, the surface-active effect of emulsifying agent is except showing its hydrophilic and oleophilic aspect, shows that also material disperses, keeps moisture, improves processability, improves the palatability of fragrance and the tissue of product, controls aspects such as candy crystallization.Therefore, accurately select and the very important meaning that is formed with of using emulsifying agent to the processing of candy and quality.
Monoglyceride is one type of emulsifying agent commonly used in the candy craft, owing to contain lipophilic group stearic acid group and hydrophilic group hydroxyl, therefore has very strong emulsibility, and vibrating strongly with hot water can be scattered in the water when mixing, and becomes oil/water type emulsifier.Monoglyceride is added in the fatty candy, can improve the dispersiveness of fat, reduce the particle diameter of fat globule, thereby make product obtain stable emulsification structure, prevent product deformation; Also help the toughness when improving product and chewing simultaneously, prevent that the Bo time spent from sticking to one's teeth.
Sucrose ester so be a kind of nonionic surface active agent, has very strong surface-active because of containing hydrophilic sucrose group and hydrophobic fatty acid group in its molecular structure.Owing to have the sucrose molecule and the oil loving fatty acid group of high-hydrophilic, therefore, sucrose ester possess hydrophilic property and lipophile are also used always and are made the emulsifying agent in the candy craft.Sucrose ester as commodity mainly is monoesters, dibasic acid esters and three esters and their mixed ester of sucrose and stearic acid, palmitic acid and oleic acid.Experiment shows that monoester content is high more in the sucrose ester, and hydrophily is strong more, otherwise dibasic acid esters, three ester contents are high more, and hydrophobicity is just strong more.Therefore, in candy craft, can reduce viscosity, prevent that oil from separating out or crystallization, thereby make the nougat that makes to reach fine and smooth, do not stick to one's teeth and have good effect of holding type property through hydrophilic radical and the lipophilic group ratio in the control sucrose ester molecular structure.
Particularly, the present invention improves nougat to hold the emulsifying agent that the preparation method of shape property selects for use is the mixture of sucrose ester and monoglyceride.
Provided by the inventionly improving the preparation method that nougat is held shape property, is that its concrete technical scheme comprises the steps: to the improvement of original traditional nougat process and perfect
Step 1, making nougat sugar bubble base:
At first, soak, stir blowing agent and form the bubble base; Secondly, in this bubble base, add the syrup of an amount of infusion, in inflation, mix pressurization and beat, form sugared bubble base to uniform temperature;
Step 2, the mixture of sucrose ester and monoglyceride is added in the edible oil and fat, under 30 temperature, mix and make two to obtain sufficient emulsification mutually;
Step 3, in 20 fens clock times, the mixture of above-mentioned edible oil and fat and emulsifying agent is joined in the sugared bubble base of step 1, fully stir;
Step 4, in the sugared bubble base of above-mentioned steps three, add kernel again, fully stir, cooling, cutting, compression moulding.
The blowing agent that the present invention selected for use, sucrose ester, monoglyceride, edible oil and fat, kernel are the commercial goods, to this not special restriction.
The method that forms sugared bubble base in the step 1 is the universal method in the preparation nougat method in this area; Can select for use suitable nougat raw material components to prepare corresponding syrup according to specific requirement, of the present inventionly improve preparation method that nougat holds shape property this not special restriction.
In the specific embodiment of the present invention, the emulsifying agent of being selected for use is that usage ratio is the sucrose ester and the monoglyceride of 1: 1 (weight).Preferably, the HLB value of sucrose ester (Hydrophilic Lypophilic Balance) remains on 3～10.More preferably, the HLB value of sucrose ester is 5.The sucrose ester that is added and the addition of monoglyceride are 1% (weight) of nougat raw material components.
Hold in the preparation method of shape property at the nougat that improves of the present invention, the joining day of emulsifying agent needs strict control.In preferred embodiments of the present invention, elder generation adds the emulsifying agent for preparing in the edible oil and fat, mixes to make two to obtain sufficient emulsification mutually, obtains relative stability; After sugared body inflation is accomplished, in 20min, its mixture is joined in the sugared bubble base fast.
Because edible oil and fat are antifoaming agents, add and fashionablely will shorten its incorporation time as far as possible, and must be after inflation reaches requirement, promptly in the end the stage adds, so as not to bubble collapse, volume-diminished.Kernel also is in the end to add, and it not only can promote the crispness and the local flavor property of mouthfeel, and can improve the stress of nougat sugar body, and what keep nougat should have form.Preferably, the edible oil and fat that added and the addition of kernel are respectively 8%, 40% (weight) of nougat raw material components.
Nougat mouthfeel through emulsifying agent preparation method of the present invention preparation is soft, quality is fine and smooth, chew the strength foot, can produce the new taste that sand does not stick to one's teeth; And the distortion of can not caving in, profile can keep desirable state.Find through overtesting, do not compare with the nougat that does not improve through emulsifying agent, the nougat that improves through the inventive method at room temperature standing time longer, generally can place for 1 year more.
The specific embodiment
Sucrose ester, monoglyceride, edible oil and fat, kernel used in following examples are the commercial goods.
Embodiment 1
Step 1, at first, albumen done (blowing agent) and water mixed soaking after, stir blowing agent and form the bubble base; Secondly, in this bubble base, add white granulated sugar, the starch syrup of an amount of infusion, feed compressed air, in inflation, mix pressurization and beat, form sugared bubble base to uniform temperature;
Step 2, to take by weighing weight ratio be 1: 1 sucrose ester and monoglyceride, after mixing, in its mixture, adds the edible oil and fat of 8% (weight) of relative nougat raw material components, mixes to make two to obtain sufficient emulsification mutually;
The sucrose ester of being selected for use is that HLB is 3 sucrose ester;
Said sucrose ester and monoglyceride addition altogether is 1% (weight) of nougat raw material components;
Step 3, in 20 fens clock times, the mixture of above-mentioned edible oil and fat and emulsifying agent is joined in the sugared bubble base of step 1, fully stir;
Step 4, in the syrup that step 3 boils, add the kernel of 40% (weight) of relative nougat raw material components, fully stir cooling, cutting, compression moulding.
The nougat that present embodiment is made is distributed to client 10 people of often edible nougat, and collects the feedback opinion behind the nougat that these client's Bos make with present embodiment.The result shows: 10 clearly expressions per capita: the nougat mouthfeel that present embodiment makes is soft, quality is fine and smooth, chew the strength foot, improves a lot than the nougat on the existing market.10 of the nougats that the picked at random present embodiment makes, in room temperature held 1 year, through observing, the distortion of caving in that naked eyes can be distinguished did not all take place in these 10 nougats.
Embodiment 2
Step 1, at first, albumen done (blowing agent) and water mixed soaking after, stir blowing agent and form the bubble base; Secondly, in this bubble base, add white granulated sugar, the starch syrup of an amount of infusion, feed compressed air, in inflation, mix pressurization and beat, form sugared bubble base to uniform temperature;
Step 2, to take by weighing weight ratio be 1: 1 sucrose ester and monoglyceride, after mixing, in its mixture, adds the edible oil and fat of 8% (weight) of relative nougat raw material components, mixes to make two to obtain sufficient emulsification mutually;
The sucrose ester of being selected for use is that HLB is 5 sucrose ester;
Said sucrose ester and monoglyceride addition altogether is 1% (weight) of nougat raw material components;
Step 3, in 20 fens clock times, the mixture of above-mentioned edible oil and fat and emulsifying agent is joined in the sugared bubble base of step 1, fully stir;
Step 4, in the syrup that step 3 boils, add the kernel of 40% (weight) of relative nougat raw material components, fully stir cooling, cutting, compression moulding.
The nougat that present embodiment is made is distributed to client 10 people of often edible nougat, and collects the feedback opinion behind the nougat that the edible present embodiment of these clients makes.The result shows: 10 clearly expressions per capita: the nougat mouthfeel that present embodiment makes is soft, quality is fine and smooth, chew the strength foot, improves a lot than the nougat on the existing market.10 of the nougats that the picked at random present embodiment makes, in room temperature held 1 year, through observing, the distortion of caving in that naked eyes can be distinguished did not all take place in these 10 nougats.
Embodiment 3
Step 1, at first, albumen done (blowing agent) and water mixed soaking after, stir blowing agent and form the bubble base; Secondly, in this bubble base, add the malt syrup of an amount of infusion, feed compressed air, in inflation, mix pressurization and beat, form sugared bubble base to uniform temperature;
Step 2, to take by weighing weight ratio be 1: 1 sucrose ester and monoglyceride, after mixing, in its mixture, adds the edible oil and fat of 8% (weight) of relative nougat raw material components, mixes to make two to obtain sufficient emulsification mutually;
The sucrose ester of being selected for use is that HLB is 10 sucrose ester;
Said sucrose ester and monoglyceride addition altogether is 1% (weight) of nougat raw material components;
Step 3, in 20 fens clock times, the mixture of above-mentioned edible oil and fat and emulsifying agent is joined in the sugared bubble base of step 1, fully stir;
Step 4, in the syrup that step 3 boils, add the kernel of 40% (weight) of relative nougat raw material components, fully stir cooling, cutting, compression moulding.
The nougat that present embodiment is made is distributed to client 10 people of often edible nougat, and collects the anti-suggestion of doing behind the nougat that these client's Bos make with present embodiment.The result shows: 10 clearly expressions per capita: the nougat mouthfeel that present embodiment makes is soft, quality is fine and smooth, chew the strength foot, improves a lot than the nougat on the existing market.10 of the nougats that the picked at random present embodiment makes, in room temperature held 1 year, through observing, the distortion of caving in that naked eyes can be distinguished did not all take place in these 10 nougats.
More than describe preferred embodiment of the present invention in detail.The ordinary skill that should be appreciated that this area need not creative work and just can design according to the present invention make many modifications and variation.Therefore, all technical staff in the art all should be in the determined protection domain by claims under this invention's idea on the basis of existing technology through the available technical scheme of logical analysis, reasoning, or a limited experiment.
Claims (5)
1. one kind is improved the preparation method that nougat is held shape property, it is characterized in that, comprises following steps:
Step 1, immersion, stirring blowing agent form the bubble base; The syrup that in said bubble base, adds infusion mixes pressurization and beats in inflation, form sugared bubble base;
Step 2, be that the mixture of 1: 1 sucrose ester and monoglyceride adds Bo with in the grease with the consumption weight ratio, under 30 ℃, mix;
Step 3, the mixture that step 2 is obtained join in 20min in the sugared bubble base that step 1 obtains, and fully stir;
Step 4, in the sugared bubble base that step 3 obtains, add kernel, fully stir, cooling, cutting, compression moulding.
2. as claimed in claim 1ly improve the preparation method that nougat is held shape property, wherein, the HLB of said sucrose ester is 3～10.
3. as claimed in claim 2ly improve the preparation method that nougat is held shape property, wherein, the HLB of said sucrose ester is 5.
4. as claimed in claim 1ly improve the preparation method that nougat is held shape property, wherein, the interpolation weight of said sucrose ester and monoglyceride is 1% of nougat raw material components.
5. as claimed in claim 1ly improve the preparation method that nougat is held shape property, wherein, the interpolation weight of said edible oil and fat and kernel is respectively 8%, 40% of nougat raw material components.
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| US5476678A (en) * | 1993-04-23 | 1995-12-19 | Amway Corporation | Composition for and method of producing a fiber fortified chewy or soft-textured confection candy |
| US6482465B1 (en) * | 1997-06-24 | 2002-11-19 | Biovail Technologies Ltd. | Positive hydration method of preparing confectionery and product therefrom |
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| CN101433256A (en) * | 2008-12-25 | 2009-05-20 | 王工一 | Nougat and preparation method thereof |
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