CN105104681A - Milk candy containing noodle - Google Patents
Milk candy containing noodle Download PDFInfo
- Publication number
- CN105104681A CN105104681A CN201510533103.9A CN201510533103A CN105104681A CN 105104681 A CN105104681 A CN 105104681A CN 201510533103 A CN201510533103 A CN 201510533103A CN 105104681 A CN105104681 A CN 105104681A
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- noodles
- noodle
- juice
- toffee
- milk
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Abstract
The invention discloses a milk candy containing a noodle. The milk candy is prepared from the following raw materials: high protein flour, soybean meal, fruit and vegetable juice, water, spiced salt, white granulated sugar, chitosan oligosaccharide, condensed milk, water-free milk, hydrogenated vegetable oil, potato modified starch, lecithin, seasoners and polyglycerol fatty acid ester. According to the milk candy containing the noodle, the soybean meal is added into the noodle, so that the noodle is chewy, and meanwhile, various nutrient substances can be supplemented, so that the noodle is nutritive; the fruit and vegetable juice is added, so that the distinctive natural color and luster are attached to the noodle, the noodle is bright in color and luster, and nutritious and healthy; the noodle is dried by frying, so that the noodle is delicious and crispy in mouthfeel, and the noodle is further subjected to freeze drying, so that the noodle reserves abundant nutrition, and is crispy in mouthfeel; the different seasoners can meet the taste of different consumers, and the defect of single taste of the milk candy is overcome; the potato modified starch is adopted for replacing gelatin, so that the eating is safe and healthy; and the milk candy coats the noodle, so that the outer layer is crispy and soft, and melts immediately after being placed into the mouth, and the noodle in the inner-layer has different tastes, so that the whole milk candy has rich mouthfeel.
Description
Technical field
The present invention relates generally to a kind of toffee, particularly relates to a kind of toffee containing noodles.
Background technology
Toffee is the half soft candy that a kind of structure comparison is loose.Sugar body section has small pore, band flexible and elasticity, resistance toly chews, and soft taste is fine and smooth; Toffee has the unique fragrance of milk simultaneously, is generally subject to liking of people.The profile of toffee mostly is cylindrical, and also have rectangle and square, color and luster mostly is milky white or micro-yellow.But in toffee in the market, kind and function are comparatively single, can not meet the demand of consumers in general.
Noodles are that the flour of a kind of cereal or beans adds water into dough, afterwards or pressure or roll and make sheet and cut again or press, or use and rub with the hands, draw, the means such as to pinch, make strip (narrow or wide, flat or round) or strip, finally by boiling, fry, braised, fried a kind of food.Noodles are put down, and taste is sweet, has and helps digestion, nourishing the stomach, promoting blood circulation, improve immunity, effect of makeup energy; Suitable population: the crowd of anaemia, intestines and stomach disease, dizzy, weak, easily tired, tinnitus, dim eyesight.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of toffee containing noodles.
Containing a toffee for noodles, be made up of following raw material: Strong flour 25 ~ 30, albumen powder 5 ~ 8, Juice 2 ~ 3, water 4 ~ 6, the spiced salt 3 ~ 5, white granulated sugar 3 ~ 5, chitosan oligomer 25 ~ 30, condensed milk 8 ~ 12, anhydrous butter oil 3 ~ 5, hydrogenated vegetable oil 3 ~ 5, modified potato starch 6 ~ 8, lecithin 0.5 ~ 0.8, flavoring 3 ~ 5, polyglyceryl fatty acid ester 0.02 ~ 0.04.
Described Juice is one or more in three-coloured amaranth juice, Fresh Cucumber Juice, Celery Juice, carrot juice, tomato juice, blueberry juice, wild cabbage juice.
Described flavoring is the one in five-spice powder, chocolate powder and curry powder.
Containing a preparation method for the toffee of noodles, its concrete steps are:
(1) fruits and vegetables are cleaned, dry, add water, squeeze the juice, filter, obtain Juice;
(2) Strong flour, soy meal and Juice are mixed, stir;
(3) to step 2) product in add the spiced salt and polyglyceryl fatty acid ester, after stirring extruding evenly, normal temperature places slaking 20 minutes, and dough is rolled into noodles, steams face, dry, pulverize, seasoning;
(4) after white granulated sugar infusion being melted, put into the product of step 3), stir, cooling, excision forming;
(5) hydrogenated vegetable oil, anhydrous butter oil are carried out 50 DEG C of water-baths, stand-by after melting;
(6) product of step 5), chitosan oligomer, modified potato starch, condensed milk and lecithin are mixed, stir;
(7) product of step 4) is put into mould, add the product of step 6), stripping forming, noodles are wrapped up by toffee;
(8) discharging, and carry out vacuum packaging.
The thickness of described step 3) noodles is 0.8 ~ 1.2mm, and width is 1.5 ~ 2mm, vapour pressure 0.1MPa during steaming face, 2 ~ 3 minutes time.
The drying of described step 3) noodles can fried drying also can vacuum freeze drying.
Length after described step 3) noodles pulverizing is 0.5 ~ 0.8cm.
The thickness of described step 4) noodles block is 0.4 ~ 0.6cm, and length and width are 0.8 ~ 1cm.
Advantage of the present invention is: a kind of toffee containing noodles provided by the invention, adds soy meal in noodles, noodles strength road can be made pure, can supplement multiple nutrients material again, make noodles nutritious; Add Juice, give the natural colored that noodles are different, bright in colour, nutrient health; Fried drying, sensory of noodles delicious and crisp, freeze drying, noodles retain more nutrition, crispy in taste; Different flavorings can meet the taste of different consumer, overcomes the defect that toffee taste is single; Gelatin is replaced, edible safety and Health more with modified potato starch; With toffee parcel noodles, outer soft, just melt in the mouth, internal layer noodles have different tastes, give the mouthfeel that whole toffee is abundant.In toffee, wrap up noodles not only can provide polynary nutrition, and can allay one's hunger, promote the stability of toffee, toffee is prevented to be out of shape, the face of noodles uses Juice and Strong flour, soy meal to obtain, and nutritive value is abundanter, and the nutriment that Juice has is wrapped up by the toffee of outside, prevent oxidation in storage process from causing noodles nutritive value to decline, and the polyphenoils in fruits and vegetables also can extend the shelf-life of toffee.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
Containing a toffee for noodles, be made up of following raw material: Strong flour 25, soy meal 5, three-coloured amaranth juice 1, Celery Juice 1, water 4, the spiced salt 3, white granulated sugar 3, chitosan oligomer 25, condensed milk 8, anhydrous butter oil 3, hydrogenated vegetable oil 3, modified potato starch 6, lecithin 0.5, flavoring 3, polyglyceryl fatty acid ester 0.02.
Containing a preparation method for the toffee of noodles, comprise the following steps:
(1) three-coloured amaranth and celery are cleaned, dry, add water, squeeze the juice, filter, obtain Juice;
(2) Strong flour, soy meal and Juice are mixed, stir;
(3) to 2) in add the spiced salt and polyglyceryl fatty acid ester, after stirring extruding evenly, normal temperature places slaking 20 minutes, and dough is rolled into noodles, thickness is 0.8mm, width is 1.5mm, steams face, vapour pressure 0.1MPa, 2 minutes time, friedly dry, pulverize to length to be 0.5cm, to carry out seasoning with five-spice powder;
(4), after white granulated sugar infusion being melted, 3 are put into), stir, cooling, excision forming, make the thickness of noodles block be 0.4cm, length and width are 0.8cm;
(5) hydrogenated vegetable oil, anhydrous butter oil are carried out 50 DEG C of water-baths, stand-by after melting;
(6) by 5), chitosan oligomer, modified potato starch, condensed milk and lecithin mixing, stir;
(7) by 4) put into mould, add 6), stripping forming, makes noodles be wrapped up by toffee;
(8) discharging, and carry out vacuum packaging.
Embodiment 2
Containing a toffee for noodles, be made up of following raw material: Strong flour 28, soy meal 6, carrot juice 1, tomato juice 1.5, water 5, the spiced salt 4, white granulated sugar 4, chitosan oligomer 28, condensed milk 10, anhydrous butter oil 4, hydrogenated vegetable oil 4, modified potato starch 7, lecithin 0.6, flavoring 4, polyglyceryl fatty acid ester 0.03.
Containing a preparation method for the toffee of noodles, comprise the following steps:
(1) carrot and tomato are cleaned, dry, add water, squeeze the juice, filter, obtain Juice;
(2) Strong flour, soy meal and Juice are mixed, stir;
(3) to 2) in add the spiced salt and polyglyceryl fatty acid ester, after stirring extruding evenly, normal temperature places slaking 20 minutes, and dough is rolled into noodles, thickness is 1mm, width is 1.8mm, steams face, vapour pressure 0.1MPa, 2.5 minutes time, vacuum freeze drying, being crushed to length is 0.6cm, carries out seasoning with chocolate powder;
(4), after white granulated sugar infusion being melted, 3 are put into), stir, cooling, excision forming, make the thickness of noodles block be 0.5cm, length and width are 0.9cm;
(5) hydrogenated vegetable oil, anhydrous butter oil are carried out 50 DEG C of water-baths, stand-by after melting;
(6) by 5), chitosan oligomer, modified potato starch, condensed milk and lecithin mixing, stir;
(7) by 4) put into mould, add 6), stripping forming, makes noodles be wrapped up by toffee;
(8) discharging, and carry out vacuum packaging.
Embodiment 3
Containing a toffee for noodles, be made up of following raw material: Strong flour 30, soy meal 8, blueberry juice 1, wild cabbage juice 2, water 6, the spiced salt 5, white granulated sugar 5, chitosan oligomer 30, condensed milk 12, anhydrous butter oil 5, hydrogenated vegetable oil 5, modified potato starch 8, lecithin 0.8, flavoring 5, polyglyceryl fatty acid ester 0.04.
Containing a preparation method for the toffee of noodles, comprise the following steps:
(1) blueberry and wild cabbage are cleaned, dry, add water, squeeze the juice, filter, obtain Juice;
(2) Strong flour, soy meal and Juice are mixed, stir;
(3) to 2) in add the spiced salt and polyglyceryl fatty acid ester, after stirring extruding evenly, normal temperature places slaking 20 minutes, and dough is rolled into noodles, thickness is 0.8 ~ 1.2mm, width is 1.5 ~ 2mm, steams face, vapour pressure 0.1MPa, 2 ~ 3 minutes time, friedly dry, pulverize to length to be 0.5 ~ 0.8cm, to carry out seasoning with curry powder;
(4), after white granulated sugar infusion being melted, 3 are put into), stir, cooling, excision forming, make the thickness of noodles block be 0.4 ~ 0.6cm, length and width are 0.8 ~ 1cm;
(5) hydrogenated vegetable oil, anhydrous butter oil are carried out 50 DEG C of water-baths, stand-by after melting;
(6) by 5), chitosan oligomer, modified potato starch, condensed milk and lecithin mixing, stir;
(7) by 4) put into mould, add 6), stripping forming, makes noodles be wrapped up by toffee;
(8) discharging, and carry out vacuum packaging.
Comparative example 1
Containing a toffee for noodles, be made up of following raw material: Strong flour 25, soy meal 5, water 4, the spiced salt 3, white granulated sugar 3, chitosan oligomer 25, condensed milk 8, anhydrous butter oil 3, hydrogenated vegetable oil 3, modified potato starch 6, lecithin 0.5, flavoring 3, polyglyceryl fatty acid ester 0.02.
Preparation method is with embodiment 1.
Comparative example 2
Containing a toffee for noodles, be made up of following raw material: Strong flour 28, carrot juice 1, tomato juice 1.5, water 5, the spiced salt 4, white granulated sugar 4, chitosan oligomer 28, condensed milk 10, anhydrous butter oil 4, hydrogenated vegetable oil 4, modified potato starch 7, lecithin 0.6, flavoring 1, polyglyceryl fatty acid ester 0.03.
Preparation method is with embodiment 2.
Comparative example 3
Containing a toffee for noodles, be made up of following raw material: long patent flour 30, soy meal 8, blueberry juice 1, wild cabbage juice 2, water 6, the spiced salt 5, white granulated sugar 5, chitosan oligomer 30, anhydrous butter oil 5, hydrogenated vegetable oil 5, modified potato starch 8, lecithin 0.8, flavoring 5, polyglyceryl fatty acid ester 0.04.
Preparation method is with embodiment 3.
Subjective appreciation: Stochastic choice 40 people, everyone carries out subjective appreciation to the toffee containing noodles must not eat other foods in first 30 minutes, and everyone must first repeatedly gargle 3 ~ 5 times by warm water before a kind of toffee containing noodles under tasting;
Every part amounts to 10 points, and 1 ~ 3 is general, and 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, and get its mean value, result is as shown in table 1.
Table 1: embodiment 1 ~ 3 compares with the subjective appreciation of comparative example 1 ~ 3
| Project | Mouthfeel | Fragrance | Profile | Internal layer | Color |
| Embodiment 1 | 9 | 9 | 9 | 9 | 9 |
| Embodiment 2 | 9 | 8 | 9 | 9 | 8 |
| Embodiment 3 | 8 | 9 | 9 | 9 | 9 |
| Comparative example 1 | 7 | 8 | 8 | 7 | 6 |
| Comparative example 2 | 6 | 6 | 8 | 6 | 8 |
| Comparative example 3 | 6 | 7 | 6 | 6 | 9 |
Show from the result of table 1, a kind of toffee containing noodles of the present invention, bright in colour, safety and Health, does not stick to one's teeth, not sticky paper, and outer tissue is fine and smooth, and internal layer crispy in taste, taste enriches, and obtains liking of consumers in general.
Claims (8)
1. the toffee containing noodles, it is characterized in that, be made up of following raw material: Strong flour 25 ~ 30, soy meal 5 ~ 8, Juice 2 ~ 3, water 4 ~ 6, the spiced salt 3 ~ 5, white granulated sugar 3 ~ 5, chitosan oligomer 25 ~ 30, condensed milk 8 ~ 12, anhydrous butter oil 3 ~ 5, hydrogenated vegetable oil 3 ~ 5, modified potato starch 6 ~ 8, lecithin 0.5 ~ 0.8, flavoring 3 ~ 5, polyglyceryl fatty acid ester 0.02 ~ 0.04.
2. a kind of toffee containing noodles as claimed in claim 1, it is characterized in that, described Juice is one or more in three-coloured amaranth juice, Fresh Cucumber Juice, Celery Juice, carrot juice, tomato juice, blueberry juice, wild cabbage juice.
3. a kind of toffee containing noodles as claimed in claim 1, it is characterized in that, described flavoring is the one in five-spice powder, chocolate powder and curry powder.
4. the preparation method of a kind of toffee containing noodles as claimed in claim 1, is characterized in that, comprise the following steps:
(1) fruits and vegetables are cleaned, dry, add water, squeeze the juice, filter, obtain Juice;
(2) Strong flour, soy meal and Juice are mixed, stir;
(3) to step 2) product in add the spiced salt and polyglyceryl fatty acid ester, after stirring extruding evenly, normal temperature places slaking 20 minutes, and dough is rolled into noodles, steams face, dry, pulverize, seasoning;
(4) after white granulated sugar infusion being melted, put into the product of step 3), stir, cooling, excision forming;
(5) hydrogenated vegetable oil, anhydrous butter oil are carried out 50 DEG C of water-baths, stand-by after melting;
(6) product of step 5), chitosan oligomer, modified potato starch, condensed milk and lecithin are mixed, stir;
(7) product of step 4) is put into mould, add the product of step 6), stripping forming, noodles are wrapped up by toffee;
(8) discharging, and carry out vacuum packaging.
5. the preparation method of a kind of toffee containing noodles as claimed in claim 4, it is characterized in that, the thickness of described step 3) noodles is 0.8 ~ 1.2mm, and width is 1.5 ~ 2mm, vapour pressure 0.1MPa when steaming face, 2 ~ 3 minutes time.
6. the preparation method of a kind of toffee containing noodles as claimed in claim 4, is characterized in that, the drying of described step 3) noodles can fried drying also can vacuum freeze drying.
7. the preparation method of a kind of toffee containing noodles as claimed in claim 4, is characterized in that, described step 3) noodles pulverize after length be 0.5 ~ 0.8cm.
8. the preparation method of a kind of toffee containing noodles as claimed in claim 4, it is characterized in that, the thickness of described step 4) noodles block is 0.4 ~ 0.6cm, and length and width are 0.8 ~ 1cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510533103.9A CN105104681A (en) | 2015-08-27 | 2015-08-27 | Milk candy containing noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510533103.9A CN105104681A (en) | 2015-08-27 | 2015-08-27 | Milk candy containing noodle |
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| Publication Number | Publication Date |
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| CN105104681A true CN105104681A (en) | 2015-12-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510533103.9A Pending CN105104681A (en) | 2015-08-27 | 2015-08-27 | Milk candy containing noodle |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795076A (en) * | 2016-03-29 | 2016-07-27 | 颍上县好圆食品有限公司 | Healthy cucumber milk candy |
| CN105994865A (en) * | 2016-05-31 | 2016-10-12 | 安徽巧美滋食品有限公司 | Storage-resistant decorative chocolate |
| CN106689631A (en) * | 2016-12-29 | 2017-05-24 | 界首市菁华科技信息咨询服务有限公司 | Mulberry candy and preparation method thereof |
| CN112617108A (en) * | 2021-01-08 | 2021-04-09 | 重庆森丰林业科技发展有限责任公司 | Preparation method of astringency-removing and browning-resisting lycium barbarum leaf noodles |
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| CN1117799A (en) * | 1993-12-31 | 1996-03-06 | 刘勇 | Fresh fruit filled transparent (soft) sweets |
| CN202095465U (en) * | 2011-05-28 | 2012-01-04 | 东华大学 | Colorful coconut sandwich milk candy |
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2015
- 2015-08-27 CN CN201510533103.9A patent/CN105104681A/en active Pending
Patent Citations (4)
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| CN1117799A (en) * | 1993-12-31 | 1996-03-06 | 刘勇 | Fresh fruit filled transparent (soft) sweets |
| CN1109278A (en) * | 1994-04-01 | 1995-10-04 | 关伟立 | Haw cream sugar series food and its making technology |
| CN202095465U (en) * | 2011-05-28 | 2012-01-04 | 东华大学 | Colorful coconut sandwich milk candy |
| CN104365969A (en) * | 2014-11-20 | 2015-02-25 | 张金宝 | Technology for processing milk sandwiched lotus root sugar |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795076A (en) * | 2016-03-29 | 2016-07-27 | 颍上县好圆食品有限公司 | Healthy cucumber milk candy |
| CN105994865A (en) * | 2016-05-31 | 2016-10-12 | 安徽巧美滋食品有限公司 | Storage-resistant decorative chocolate |
| CN106689631A (en) * | 2016-12-29 | 2017-05-24 | 界首市菁华科技信息咨询服务有限公司 | Mulberry candy and preparation method thereof |
| CN112617108A (en) * | 2021-01-08 | 2021-04-09 | 重庆森丰林业科技发展有限责任公司 | Preparation method of astringency-removing and browning-resisting lycium barbarum leaf noodles |
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Application publication date: 20151202 |