CN105104668A - Mongolian buttermilk candy and preparation method therefor - Google Patents
Mongolian buttermilk candy and preparation method therefor Download PDFInfo
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- CN105104668A CN105104668A CN201510445584.8A CN201510445584A CN105104668A CN 105104668 A CN105104668 A CN 105104668A CN 201510445584 A CN201510445584 A CN 201510445584A CN 105104668 A CN105104668 A CN 105104668A
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- mongolian
- yoghourt
- toffee
- massecuite
- junket
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Abstract
The invention discloses a Mongolian buttermilk candy and a preparation method therefor. The Mongolian buttermilk candy is composed of raw materials, by weight, 2%-6% of yogurt, 25%-30% of white sugar, 40%-46% of maltose syrup, 0.2%-0.5% of sodium chloride, 12%-17% of milk powder, 2%-6% of cream, 3%-7% of fangdeng, 1%-3% of gelatin, 0.1%-0.5% of lactic acid and 4%-12% of water, and the sum is 100%. The Mongolian buttermilk candy prepared through the preparation method is advantaged by tight and smooth texture, fine texture, moderate hardness and good mouthfeel, and has functions of raising the immunity, invigorating spleens and moistening intestines.
Description
Technical field
The invention belongs to food processing technology field, what be specifically related to is a kind of formula and preparation method of Mongolian junket toffee.
Background technology
Mongolia's yoghourt concentrates milk elite, containing nutriments such as abundant high-quality protein, lipid, calcium and vitamins, small-molecule substance is broken down into through the fermentation protein of microorganism, fat, in addition traditional pure craft is refined and the nutriment in cheese is is more easily digested and assimilated, and is the mongolian traditional food having nutritive value.
Toffee is a kind of traditional food, and high-quality toffee has the unique fragrance of milk usually, comfortable taste, there is certain elasticity and toughness, but the toffee sold in the market is adopt the mixing of cream, sugar and food additives and make mostly, and not only mouthfeel is poor, and is of low nutritive value.
Summary of the invention
The present invention adds pure natural Mongolia yoghourt in toffee, not only changes the quality of toffee and structural state and also strengthens the nutrition of toffee, health care and mouthfeel, provides a kind ofly to have toffee of nutrition and health care effect and preparation method thereof.
Described Mongolian junket toffee, it is made up of the raw material of following percentage by weight: yoghourt 2%-6%, white granulated sugar 25%-30%, malt syrup 40%-46%, sodium chloride 0.2%-0.5%, milk powder 12%-17%, cream 2%-6%, 3%-7% steps in side, gelatin 1%-3%, lactic acid 0.1%-0.5%, water 4%-12%, summation 100%.
Especially, described cream is 80# cream.
Especially, wherein said yoghourt is selected from the natural Mongolian yoghourt of traditional pure home built.
Especially, wherein said milk powder is New Zealand's whole milk powder.
The preparation method of described Mongolian junket toffee, making step is as follows:
(1) prepare burden
Above-mentioned each raw material is carried out weighing one by one according to weight proportion get the raw materials ready.
(2) sugar is changed
White granulated sugar, malt syrup water-solubleization are made sugar juice.
(3) stir off
Infusion sugar juice, infusion temperature is 120-130 DEG C, and the infusion time is 10-20min, in infusion process, keeps stirring, forms massecuite;
(4) Mongolian yoghourt and other auxiliary materials is added
Add in massecuite cream, gelatin, side step on, sodium chloride, stir 7min, then add milk powder, lactic acid and Mongolian yoghourt stir 5min, make yoghourt massecuite.
(5) cool
Yoghourt massecuite is cooled with circulating water, water temperature 5-10 DEG C, cooling 15-30min.
(6) aging
Undertaken aging by cooled yoghourt massecuite, the aging time is 12-36h, and temperature is 40-45 DEG C, and relative humidity is 50%-60%.
(7) extrusion molding
Extruded by yoghourt massecuite after aging with extruder, extrusion temperature 35-55 DEG C, uses forming machine shaping subsequently, obtains shaping naked sugar.
Especially, (8) cooling also in steps after step (7) extrusion molding:
Cool naked sugar to 16-22 DEG C.
Especially, after step (8) cooling, (9) pack also in steps: carry out the packing of product according to product demand.
The invention has the beneficial effects as follows:
The primary raw material making yoghourt is milk, and milk is a kind of generally acknowledged nutrient excellent product.The cheese making 1kg approximately needs the milk of 10kg, and therefore, cheese is otherwise known as " milk gold ".Except containing except good protein, cheese also has mineral element and the fat-soluble As such as carbohydrate, organic acid, calcium, phosphorus, sodium, potassium, magnesium.
In most cheese kind, the content of protein is generally 3%-40%, and amino acid content is high and composition is reasonable, is the good food source of supplementary protein.Be rich in fat in cheese, give the fragrance that cheese is special.In fat, rationally, particularly linoleic acid plus linolenic acid is the aliphatic acid of needed by human to aliphatic acid composition, and linoleic acid still synthesizes the required material of cephalin.There is not Mei La get De reaction in cheese, therefore, the essential amino acid of cheese can remain to the 91%-97% of former milk content in producing.Making cheese need through the fermentation of microorganism, in renin and microorganism protease decomposition under, protein forms the small-molecule substances such as amino acid, peptide, peptone, and be therefore easy to digestion, its protein digestibility reaches 96%-98%.Due to the needs of cheese processing technique, can calcium ion be added, the content of calcium be increased, is easily absorbed by the body.
In cheese production process, most lactose is discharged with whey, have again in maturation after this and be partly or entirely converted into lactic acid, therefore almost do not have in much cheese lactose or its concentration very low, and cheese also just becomes the food of applicable lactose intolerance and diabetic.
Not only mouthfeel is good for the toffee prepared of instant component, and nutritious, adding the nutrition and health care function of toffee, making people can absorb more nutriment while enjoying toffee, and can improve the immunity of self by adding Mongolian yoghourt.
Detailed description of the invention:
Embodiment 1:
To make in the formula of Mongolian junket toffee each composition and weight as follows:
Yoghourt 2kg; White granulated sugar 28kg; Malt syrup 46kg; Sodium chloride 0.25kg; Milk powder 15kg; 80# cream 3.5kg; 4.5kg steps in side; Gelatin 1.5kg; Lactic acid 0.3kg; Water 7.6kg.
Preparation method of the present invention comprises the following steps:
(1) prepare burden
Above-mentioned each supplementary material is weighed one by one according to formula.
(2) sugar is changed
White granulated sugar, malt syrup water-solubleization are made sugar juice.
(3) stir off
Liquid glucose is by entering infusion in sugar-cooker after cushion dashpot, infusion temperature is 120-130 DEG C, and the infusion time is 10-20min, in infusion process, keeps stirring, and observes syrup situation at any time.
(4) Mongolian yoghourt and other auxiliary materials is added
Open the discharge port of sugar-cooker, after massecuite being discharged into agitated kettle, add gelatin, side is stepped on, stir 7min after the auxiliary material such as cream, sodium chloride, then add milk powder, lactic acid and Mongolian yoghourt and stir 5min, make yoghourt massecuite.
(5) cool
Be cooled with circulating water by yoghourt massecuite, water temperature 5-10 DEG C, cooling 15-30min, puts into aging dish after cooling in time.
(6) aging
Yoghourt massecuite is put into burn-in chamber.The aging time is 12-36h, and the temperature in burn-in chamber is 40-45 DEG C, and relative humidity is 50%-60%.
(7) extrusion molding
Release through aging massecuite from burn-in chamber, regulate the extrusion temperature 50-60 DEG C of extruder according to soft, the hard degree of aging rear toffee, semi-finished product are evenly added extruder, and one-shaper is regulated consistent with the speed of extruder.
When extruder, one-shaper are started working, post forming machine of starting by sequence, wave conveyer, air-cooled transmission tunnel, make it enter duty.The speed of post forming machine should adjust by one-shot forming motor speed.
(8) cool
Open cold wind system, after cooling, naked sugared temperature is 16-22 DEG C.
(9) pack
Naked sugar is delivered to through distribution conveyor and two turn round packing machine and pack, and candy paper title, color are consistent with the naked sugar of finished product.After mechanical packaging, candy wrapping is horizontal, longitudinal sealing is smooth, and without scratching phenomenon, colour code is cut accurately.
Embodiment 2:
To make in the formula of Mongolian junket toffee each composition and weight as follows:
Yoghourt 6kg; White granulated sugar 30kg; Malt syrup 42kg; Sodium chloride 0.25kg; Milk powder 15kg; 80# cream 3kg; 3kg steps in side; Gelatin 1.5kg; Lactic acid 0.1kg; Water 7.6kg.
(1) prepare burden
Above-mentioned each supplementary material is weighed one by one according to formula.
(2) sugar is changed
White granulated sugar, malt syrup water-solubleization are made sugar juice.
(3) stir off
Liquid glucose is by entering infusion in sugar-cooker after cushion dashpot, infusion temperature is 120-130 DEG C, and the infusion time is 10-20min, in infusion process, keeps stirring, and observes syrup situation at any time.
(4) Mongolian yoghourt and other auxiliary materials is added
Open the discharge port of sugar-cooker, after massecuite being discharged into agitated kettle, add cream, gelatin, side are stepped on, stir 7min after the auxiliary material such as sodium chloride, then add milk powder, lactic acid and Mongolian yoghourt and stir 5min, make yoghourt massecuite.
(5) cool
Be cooled with circulating water by yoghourt massecuite, water temperature 5-10 DEG C, cooling 15-30min, puts into aging dish after cooling in time.
(6) aging
Yoghourt massecuite is put into burn-in chamber.The aging time is 12-36h, and the temperature in burn-in chamber is 40-45 DEG C, and relative humidity is 50%-60%.
(7) extrusion molding
Release through aging massecuite from burn-in chamber, regulate the extrusion temperature 35-55 DEG C of extruder according to soft, the hard degree of aging rear toffee, semi-finished product are evenly added extruder, and one-shaper is regulated consistent with the speed of extruder.
When extruder, one-shaper are started working, post forming machine of starting by sequence, wave conveyer, air-cooled transmission tunnel, make it enter duty.The speed of post forming machine should adjust by one-shot forming motor speed.
(8) cool
Open cold wind system, after cooling, naked sugared temperature is 16-22 DEG C.
(9) pack
Naked sugar is delivered to through distribution conveyor and two turn round packing machine and pack, and candy paper title, color are consistent with the naked sugar of finished product.After mechanical packaging, candy wrapping is horizontal, longitudinal sealing is smooth, and without scratching phenomenon, colour code is cut accurately.
Use Mongolian yoghourt can select the yoghourt of Inner Mongol Meng Yuankuan Food Co., Ltd spontaneous fermentation.
Claims (7)
1. a Mongolian junket toffee, is characterized in that, it is made up of the raw material of following percentage by weight: yoghourt 2%-6%, white granulated sugar 25%-30%, malt syrup 40%-46%, sodium chloride 0.2%-0.5%, milk powder 12%-17%, cream 2%-6%, 3%-7% steps on, gelatin 1%-3%, lactic acid 0.1%-0.5% in side, water 4%-12%, summation 100%.
2. Mongolian junket toffee according to claim 1, wherein said cream is 80# cream.
3. Mongolian junket toffee according to claim 1 and 2, wherein said yoghourt is selected from the natural Mongolian yoghourt of traditional pure home built.
4., according to the arbitrary described Mongolian junket toffee of claim 1-3, wherein said milk powder is New Zealand's whole milk powder.
5., according to a preparation method for the arbitrary described Mongolian junket toffee of claim 1-4, it is characterized in that, described making step is as follows:
(1) prepare burden
Above-mentioned each raw material is carried out weighing one by one according to weight proportion get the raw materials ready.
(2) sugar is changed
White granulated sugar, malt syrup water-solubleization are made sugar juice.
(3) stir off
Infusion sugar juice, infusion temperature is 120-130 DEG C, and the infusion time is 10-20min, in infusion process, keeps stirring, forms massecuite;
(4) Mongolian yoghourt and other auxiliary materials is added
Add in massecuite cream, gelatin, side step on, sodium chloride, stir 7min, then add milk powder, lactic acid and Mongolian yoghourt stir 5min, make yoghourt massecuite.
(5) cool
Yoghourt massecuite is cooled with circulating water, water temperature 5-10 DEG C, cooling 15-30min.
(6) aging
Undertaken aging by cooled yoghourt massecuite, the aging time is 12-36h, and temperature is 40-45 DEG C, and relative humidity is 50%-60%.
(7) extrusion molding
Extruded by yoghourt massecuite after aging with extruder, extrusion temperature 35-55 DEG C, uses forming machine shaping subsequently, obtains shaping naked sugar.
6. the preparation method of Mongolian junket toffee according to claim 5, Qi Zhong, (8) cooling also in steps after step (7) extrusion molding:
Cool naked sugar to 16-22 DEG C.
7. the preparation method of Mongolian junket toffee according to claim 6, Qi Zhong, after step (8) cooling, (9) pack also in steps: carry out the packing of product according to product demand.
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| CN201510445584.8A CN105104668B (en) | 2015-07-27 | 2015-07-27 | A kind of formula and preparation method of Mongolia's junket toffee |
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| CN201510445584.8A CN105104668B (en) | 2015-07-27 | 2015-07-27 | A kind of formula and preparation method of Mongolia's junket toffee |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035934A (en) * | 2016-06-24 | 2016-10-26 | 四川茂华食品有限公司 | Lactic acid bacteria milk candies and preparation method thereof |
| CN109463509A (en) * | 2018-12-13 | 2019-03-15 | 新疆旺源生物科技集团有限公司 | A kind of camel cheese sugar and preparation method thereof |
| CN110338257A (en) * | 2019-08-15 | 2019-10-18 | 高志海 | A kind of toffee formula and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB340785A (en) * | 1930-01-03 | 1931-01-08 | Henri Conrad Boisselier | Food preparation or sweetmeat |
| CN1225242A (en) * | 1998-12-16 | 1999-08-11 | 上海喔喔(集团)有限公司 | Gritty cream candy and method for producing same |
| CN103493947A (en) * | 2013-09-23 | 2014-01-08 | 津市市中意糖果有限公司 | Creamy candy and preparation method thereof |
-
2015
- 2015-07-27 CN CN201510445584.8A patent/CN105104668B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB340785A (en) * | 1930-01-03 | 1931-01-08 | Henri Conrad Boisselier | Food preparation or sweetmeat |
| CN1225242A (en) * | 1998-12-16 | 1999-08-11 | 上海喔喔(集团)有限公司 | Gritty cream candy and method for producing same |
| CN103493947A (en) * | 2013-09-23 | 2014-01-08 | 津市市中意糖果有限公司 | Creamy candy and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035934A (en) * | 2016-06-24 | 2016-10-26 | 四川茂华食品有限公司 | Lactic acid bacteria milk candies and preparation method thereof |
| CN109463509A (en) * | 2018-12-13 | 2019-03-15 | 新疆旺源生物科技集团有限公司 | A kind of camel cheese sugar and preparation method thereof |
| CN110338257A (en) * | 2019-08-15 | 2019-10-18 | 高志海 | A kind of toffee formula and preparation method thereof |
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| Publication number | Publication date |
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| CN105104668B (en) | 2018-09-28 |
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Effective date of registration: 20190710 Address after: 015000 Inner Mongolia Autonomous Region Bayannaoer Economic Development Zone Fuyuan North Road 003 Inner Mongolia Mengyuankuan Food Factory Co-patentee after: Inner Mongol Meng Yuankuan Food Co., Ltd Patentee after: INNER MONGOLIA MENGYUAN FOOD TECHNOLOGY RESEARCH INSTITUTE Address before: 015000 Inner Mongolia Autonomous Region Bayannaoer Economic Development Zone Fuyuan North Road 003 Inner Mongolia Mengyuankuan Food Factory Patentee before: INNER MONGOLIA MENGYUAN FOOD TECHNOLOGY RESEARCH INSTITUTE |