CN105104682A - Colored nougat - Google Patents
Colored nougat Download PDFInfo
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- CN105104682A CN105104682A CN201510533104.3A CN201510533104A CN105104682A CN 105104682 A CN105104682 A CN 105104682A CN 201510533104 A CN201510533104 A CN 201510533104A CN 105104682 A CN105104682 A CN 105104682A
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- nougat
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Abstract
The invention discloses colored nougat which is prepared from the following raw materials: soybean oligosaccharides, erythritol, peanuts, corn protein foam powder, granulesten, anhydrous milk fat, skim milk powder, potato modified starch, salt and fruit and vegetable juice. The colored nougat is bright in color, rich in nutrition, and proper in sweetness, has the mellow taste of milk and peanuts, and the faint scent of fruits and vegetables, and can not stick to paper or teeth; soybean oligosaccharides and erythritol are adopted for replacing white granulated sugar, so that the sweetness is proper, the growth of bifidobacterium is facilitated, obesity, decsyed teeth, constipation and high blood pressure are prevented, and the colored nougat is suitable for most people; potato modified starch is adopted for replacing gelatin, so that the colored nougat is safe and healthy, meanwhile, the hardness of the colored nougat is slightly reduced, and the crisp feel of the colored nougat is obviously increased; the fruit and vegetable juice is added, so that the colored nougat has pleasant fragrance; addition of essence and pigment is avoided, so that the colored nougat is natural in color and rich in nutrition, is attractive, increases the appetite, cares hair and skin, expels toxins and loses weight, the sales volume is increased, and the economic returns are improved.
Description
Technical field
The invention belongs to field of food, particularly relate to a kind of colored nougat.
Background technology
Nougat belongs to the candy of moderate inflation, and originate from Ming Dynasty Chinese, with a long history, local flavor is special, is one of most important offspring in candy class.Traditional nougat function and variety protection single, be generally white nougat with peanut, in syrup used, white granulated sugar ratio is high, obtained nougat sugariness is high, sugar content is high, the often edible standard not meeting adequate nutrition, and easily tooth and oral cavity are had a negative impact, greatly limit the consumption of nougat.Nougat mostly in the market is white or milky nougat with peanut, color and taste more single, various colored nougat bright in colour is also seldom seen.
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 colored nougat.
A kind of colored nougat, is made up of the raw material of following weight portion: soyabean oligosaccharides 60 ~ 70, antierythrite 10 ~ 15, peanut 40 ~ 60, zein foam powder 0.8 ~ 1.2, soybean lecithin 0.8 ~ 1.2, anhydrous butter oil 3 ~ 7, skimmed milk power 6 ~ 8, modified potato starch 15 ~ 20, salt 0.5 ~ 0.8, Juice 15 ~ 20.
Described colour is the one in redness, green, purple, yellow.
Described Juice: red fruits and vegetables are one or more in watermelon, red heart dragon fruit, strawberry, tomato, cherry, cherry tomato, green fruit-vegetable is one or more in spinach, romaine lettuce, green vegetables, celery, green apple, cucumber, purple fruits and vegetables are one or more in blueberry, wild cabbage, blackberry, blueberry, purple Chinese yam, purple grape, purple three-coloured amaranth, and yellow fruits and vegetables are one or more in lemon, orange, banana, "Hami" melon, green pepper, pumpkin.
A preparation method for colored nougat, its concrete steps are:
(1) cleaned by fruits and vegetables and salt mixing, add the water of 4 times amount, making beating, 80 ~ 100 mesh screen, obtain dilution Juice;
(2) in modified potato starch, add dilution Juice, addition is 1 ~ 2 times of modified potato starch weight, is constantly heated with stirring to 80 ~ 85 DEG C, is incubated 30 ~ 40 minutes;
(3) in soyabean oligosaccharides and antierythrite, add dilution Juice, addition is 20 ~ 30% of soyabean oligosaccharides and antierythrite weight, and after little fire stirs and boils, be heated to 110 ~ 120 DEG C, infusion 30 ~ 40 minutes, obtains syrup;
(4) in zein foam powder, add dilution Juice, zein foam powder is 1:2 ~ 3 with the weight ratio of dilution Juice, soaks 2 ~ 3 hours, is heated to 40 ~ 45 DEG C, is constantly stirred to and melts completely, obtain albumen base;
(5) syrup of 1/2 ~ 1/3 is poured in albumen base, be 110 ~ 115 DEG C in temperature, constantly beat, obtain sugared bubble base;
(6) remaining syrup is heated to 130 ~ 140 DEG C, with step 2) product and after peanut mixes, add in sugared bubble base, keep temperature 95 ~ 105 DEG C, constantly inflate whipping;
(7) by after soybean lecithin, anhydrous butter oil, skimmed milk power mixing, add in the product that step 6) obtains, mix, take the dish out of the pot, arrange rapidly shaping, the environment being placed in 6 ~ 10 DEG C cools fast;
(8) cut, with wafer parcel, packaging, obtains finished product.
Advantage of the present invention is: the colored nougat of one provided by the invention, and bright in colour, nutritious, sugariness is moderate, not sticky paper, does not stick to one's teeth, the sweet-smelling of existing milk and peanut, has again the delicate fragrance of fruits and vegetables; Replace white granulated sugar with soyabean oligosaccharides and antierythrite, nougat sugariness can be made moderate, be beneficial to again the growth of Bifidobacterium, prevent obesity, carious tooth, constipation and hypertension, be applicable to crowd wide; Replace gelatin with modified potato starch, safety and Health, and the hardness of nougat is reduced a little, crunchy sensation obviously increases; In nougat, add Juice, pleasant aroma, avoid adding essence and pigment, bright in colour natural, nutritious, attract eyeball, increase appetite, hair-beauty and skin-protection, toxin expelling, weight reducing, pushes up sales greatly, increases economic efficiency.In the preparation, by rational Step By Condition, the ox of preparation is made to prick sugared formability and good stability, do not add artificial color and anticorrisive agent, the consumption meeting modern is advocated, not only provides sugar, the nutriment of fruits and vegetables can also be supplemented, the more balanced health of nutrition, is especially applicable to working clan and children eat, and has wide market prospects.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of colored nougat, is made up of the raw material of following weight portion: soyabean oligosaccharides 60, antierythrite 10, peanut 40, zein foam powder 0.8, soybean lecithin 0.8, anhydrous butter oil 3, skimmed milk power 6, modified potato starch 15, salt 0.5, watermelon juice 10, red heart Dragonfruit Juice 5.
A preparation method for colored nougat, its concrete steps are:
(1) watermelon and the peeling of red heart dragon fruit are mixed with salt, add the water of 4 times amount, making beating, 80 mesh screen, obtain dilution Juice;
(2) in modified potato starch, add dilution Juice, addition is 1 times of modified potato starch weight, is constantly heated with stirring to 80 DEG C, is incubated 30 minutes;
(3) in soyabean oligosaccharides and antierythrite, add dilution Juice, addition is 20% of soyabean oligosaccharides and antierythrite weight, and after little fire stirs and boils, be heated to 110 DEG C, infusion 30 minutes, obtains syrup;
(4) in zein foam powder, add dilution Juice, zein foam powder is 1:2 with the weight ratio of dilution Juice, soaks 2 hours, is heated to 40 DEG C, is constantly stirred to and melts completely, obtain albumen base;
(5) pour in albumen base by the syrup of 1/2, temperature is 110 DEG C, constantly beats, and obtains sugared bubble base;
(6) remaining syrup is heated to 130 DEG C, with step 2) product and after peanut mixes, add in sugared bubble base, keep temperature 95 DEG C, constantly inflate whipping;
(7) by after soybean lecithin, anhydrous butter oil, skimmed milk power mixing, add in the product of step 6), mix, take the dish out of the pot, arrange rapidly shaping, the environment being placed in 6 DEG C cools fast;
(8) cut, with wafer parcel, packaging, obtains finished product.
The nougat that the present embodiment 1 obtains is red nougat.
Embodiment 2
A kind of colored nougat, is made up of the raw material of following weight portion: soyabean oligosaccharides 65, antierythrite 13, peanut 50, zein foam powder 1, soybean lecithin 1, anhydrous butter oil 5, skimmed milk power 7, modified potato starch 18, salt 0.6, romaine lettuce juice 8, Fresh Cucumber Juice 10.
A preparation method for colored nougat, its concrete steps are:
(1) romaine lettuce and cucumber cleaned and add salt, then add the water of 4 times amount, making beating, 90 mesh screen, obtain dilution Juice;
(2) in modified potato starch, add dilution Juice, addition is 1.5 times of modified potato starch weight, is constantly heated with stirring to 83 DEG C, is incubated 35 minutes;
(3) in soyabean oligosaccharides and antierythrite, add dilution Juice, addition is 25% of soyabean oligosaccharides and antierythrite weight, and after little fire stirs and boils, be heated to 115 DEG C, infusion 35 minutes, obtains syrup;
(4) in zein foam powder, add dilution Juice, zein foam powder is 1:2.5 with the weight ratio of dilution Juice, soaks 2.5 hours, is heated to 43 DEG C, is constantly stirred to and melts completely, obtain albumen base;
(5) pour in albumen base by the syrup of 1/2, temperature is 113 DEG C, constantly beats, and obtains sugared bubble base;
(6) remaining syrup is heated to 135 DEG C, with step 2) product and after peanut mixes, add in sugared bubble base, keep temperature 100 DEG C, constantly inflate whipping;
(7) by after soybean lecithin, anhydrous butter oil, skimmed milk power mixing, add in the product of step 6), mix, take the dish out of the pot, arrange rapidly shaping, the environment being placed in 8 DEG C cools fast;
(8) cut, with wafer parcel, packaging, obtains finished product.
The nougat that the present embodiment 2 obtains is green nougat.
Embodiment 3
A kind of colored nougat, is made up of the raw material of following weight portion: soyabean oligosaccharides 70, antierythrite 15, peanut 60, zein foam powder 1.2, soybean lecithin 1.2, anhydrous butter oil 7, skimmed milk power 8, modified potato starch 20, salt 0.8, blueberry juice 7, wild cabbage juice 13.
A preparation method for colored nougat, its concrete steps are:
(1) blueberry and wild cabbage are cleaned, mix with salt, add the water of 4 times amount, making beating, 100 mesh screen, obtain dilution Juice;
(2) in modified potato starch, add dilution Juice, addition is 2 times of modified potato starch weight, is constantly heated with stirring to 85 DEG C, is incubated 40 minutes;
(3) in soyabean oligosaccharides and antierythrite, add dilution Juice, addition is 30% of soyabean oligosaccharides and antierythrite weight, and after little fire stirs and boils, be heated to 120 DEG C, infusion 40 minutes, obtains syrup;
(4) in zein foam powder, add dilution Juice, zein foam powder is 1:3 with the weight ratio of dilution Juice, soaks 3 hours, is heated to 45 DEG C, is constantly stirred to and melts completely, obtain albumen base;
(5) pour in albumen base by the syrup of 1/3, temperature is 115 DEG C, constantly beats, and obtains sugared bubble base;
(6) remaining syrup is heated to 140 DEG C, with step 2) product and after peanut mixes, add in sugared bubble base, keep temperature 105 DEG C, constantly inflate whipping;
(7) by after soybean lecithin, anhydrous butter oil, skimmed milk power mixing, add in the product of step 6), mix, take the dish out of the pot, arrange rapidly shaping, the environment being placed in 10 DEG C cools fast;
(8) cut, with wafer parcel, packaging, obtains finished product.
The nougat that the present embodiment 3 obtains is purple nougat.
Embodiment 4
A kind of colored nougat, is made up of the raw material of following weight portion: soyabean oligosaccharides 65, antierythrite 15, peanut 60, zein foam powder 1.2, soybean lecithin 1.2, anhydrous butter oil 7, skimmed milk power 8, modified potato starch 15, salt 0.8, lemon juice 10, orange juice 10.
A preparation method for colored nougat, its concrete steps are:
(1) lemon and orange are cleaned, mix with salt, add the water of 4 times amount, making beating, 100 mesh screen, obtain dilution Juice;
(2) in modified potato starch, add dilution Juice, addition is 2 times of modified potato starch weight, is constantly heated with stirring to 85 DEG C, is incubated 40 minutes;
(3) in soyabean oligosaccharides and antierythrite, add dilution Juice, addition is 30% of soyabean oligosaccharides and antierythrite weight, and after little fire stirs and boils, be heated to 120 DEG C, infusion 40 minutes, obtains syrup;
(4) in zein foam powder, add dilution Juice, zein foam powder is 1:3 with the weight ratio of dilution Juice, soaks 3 hours, is heated to 45 DEG C, is constantly stirred to and melts completely, obtain albumen base;
(5) pour in albumen base by the syrup of 1/3, temperature is 115 DEG C, constantly beats, and obtains sugared bubble base;
(6) remaining syrup is heated to 140 DEG C, with step 2) product and after peanut mixes, add in sugared bubble base, keep temperature 105 DEG C, constantly inflate whipping;
(7) by after soybean lecithin, anhydrous butter oil, skimmed milk power mixing, add in the product of step 6), mix, take the dish out of the pot, arrange rapidly shaping, the environment being placed in 10 DEG C cools fast;
(8) cut, with wafer parcel, packaging, obtains finished product.
The nougat that the present embodiment 4 obtains is yellow nougat.
Subjective appreciation: Stochastic choice 40 people, everyone carries out subjective appreciation to the colored nougat of embodiment and commercially available common nougat 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 nougat under trial test;
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: the nougat of embodiment and the subjective appreciation of commercially available common nougat compare
| Project | Mouthfeel | Pleasant impression | Matter structure | Color |
| Embodiment 1 | 8 | 9 | 9 | 9 |
| Embodiment 2 | 9 | 8 | 9 | 9 |
| Embodiment 3 | 9 | 9 | 9 | 9 |
| Embodiment 4 | 9 | 9 | 9 | 9 |
| Common commercially available | 6 | 7 | 7 | 6 |
The result of table 1 shows, the colored nougat of one of the present invention, bright in colour various, nutritious, crispy in taste, sugariness is moderate, not sticky paper, do not stick to one's teeth, attract eyeball, increase appetite, the sweet-smelling of existing milk and peanut, have again the delicate fragrance of fruits and vegetables, pleasant impression delicate fragrance is long, obtains liking of consumers in general.
Claims (4)
1. a colored nougat, it is characterized in that, be made up of following raw material: soyabean oligosaccharides 60 ~ 70, antierythrite 10 ~ 15, peanut 40 ~ 60, zein foam powder 0.8 ~ 1.2, soybean lecithin 0.8 ~ 1.2, anhydrous butter oil 3 ~ 7, skimmed milk power 6 ~ 8, modified potato starch 15 ~ 20, salt 0.5 ~ 0.8, Juice 15 ~ 20.
2. a kind of colored nougat as claimed in claim 1, is characterized in that, described colour is the one in redness, green, purple, yellow.
3. a kind of colored nougat as claimed in claim 1, it is characterized in that, described Juice: red fruits and vegetables are watermelon, red heart dragon fruit, strawberry, tomato, cherry, any mixing of one or more in cherry tomato, green fruit-vegetable is spinach, romaine lettuce, green vegetables, celery, green apple, one or more in cucumber mix arbitrarily, purple fruits and vegetables are blueberry, wild cabbage, blackberry, blueberry, purple Chinese yam, purple grape, one or more in purple three-coloured amaranth mix arbitrarily, yellow fruits and vegetables are lemon, orange, banana, "Hami" melon, green pepper, one or more in pumpkin mix arbitrarily.
4. the preparation method of a kind of colored nougat as claimed in claim 1, is characterized in that, comprise the following steps:
(1) cleaned by fruits and vegetables and salt mixing, add the water of 4 times amount, making beating, 80 ~ 100 mesh screen, obtain dilution Juice;
(2) in modified potato starch, add dilution Juice, addition is 1 ~ 2 times of modified potato starch weight, is constantly heated with stirring to 80 ~ 85 DEG C, is incubated 30 ~ 40 minutes;
(3) in soyabean oligosaccharides and antierythrite, add dilution Juice, addition is 20 ~ 30% of soyabean oligosaccharides and antierythrite weight, and after little fire stirs and boils, be heated to 110 ~ 120 DEG C, infusion 30 ~ 40 minutes, obtains syrup;
(4) in zein foam powder, add dilution Juice, zein foam powder is 1:2 ~ 3 with the weight ratio of dilution Juice, soaks 2 ~ 3 hours, is heated to 40 ~ 45 DEG C, is constantly stirred to and melts completely, obtain albumen base;
(5) syrup of 1/2 ~ 1/3 is poured in albumen base, be 110 ~ 115 DEG C in temperature, constantly beat, obtain sugared bubble base;
(6) remaining syrup is heated to 130 ~ 140 DEG C, with step 2) product and after peanut mixes, add in sugared bubble base, keep temperature 95 ~ 105 DEG C, constantly inflate whipping;
(7) by after soybean lecithin, anhydrous butter oil, skimmed milk power mixing, add in the product that step 6) obtains, mix, take the dish out of the pot, arrange rapidly shaping, the environment being placed in 6 ~ 10 DEG C cools fast;
(8) cut, with wafer parcel, packaging, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510533104.3A CN105104682A (en) | 2015-08-27 | 2015-08-27 | Colored nougat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510533104.3A CN105104682A (en) | 2015-08-27 | 2015-08-27 | Colored nougat |
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| CN105104682A true CN105104682A (en) | 2015-12-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510533104.3A Pending CN105104682A (en) | 2015-08-27 | 2015-08-27 | Colored nougat |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244316A (en) * | 2018-01-12 | 2018-07-06 | 上海冠生园食品有限公司 | For producing the production method of the preparation method of the protein liquid of nougat and nougat |
| CN109588531A (en) * | 2018-12-29 | 2019-04-09 | 中南林业科技大学 | A kind of high dietary-fiber brown rice nougat low in calories and preparation method thereof |
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| CN101562995A (en) * | 2006-12-21 | 2009-10-21 | Wm.雷格利Jr.公司 | Center-filled confectionery products |
| CN101731424A (en) * | 2009-12-31 | 2010-06-16 | 合肥中科小陶食品有限公司 | Nougat and production method thereof |
| CN102308899A (en) * | 2010-07-02 | 2012-01-11 | 甘肃省农业科学院农产品贮藏加工研究所 | Fruit-vegetable juice agar fruit jelly and preparation method thereof |
| CN104137940A (en) * | 2014-07-31 | 2014-11-12 | 四川省巴中市东阳食品有限公司 | Method for preparing fermented chicken meat floss soft sweets |
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2015
- 2015-08-27 CN CN201510533104.3A patent/CN105104682A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101562995A (en) * | 2006-12-21 | 2009-10-21 | Wm.雷格利Jr.公司 | Center-filled confectionery products |
| CN101731424A (en) * | 2009-12-31 | 2010-06-16 | 合肥中科小陶食品有限公司 | Nougat and production method thereof |
| CN102308899A (en) * | 2010-07-02 | 2012-01-11 | 甘肃省农业科学院农产品贮藏加工研究所 | Fruit-vegetable juice agar fruit jelly and preparation method thereof |
| CN104137940A (en) * | 2014-07-31 | 2014-11-12 | 四川省巴中市东阳食品有限公司 | Method for preparing fermented chicken meat floss soft sweets |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244316A (en) * | 2018-01-12 | 2018-07-06 | 上海冠生园食品有限公司 | For producing the production method of the preparation method of the protein liquid of nougat and nougat |
| CN109588531A (en) * | 2018-12-29 | 2019-04-09 | 中南林业科技大学 | A kind of high dietary-fiber brown rice nougat low in calories and preparation method thereof |
| CN109588531B (en) * | 2018-12-29 | 2022-04-15 | 中南林业科技大学 | Low-calorie high-dietary-fiber brown rice nougat and preparation method thereof |
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Application publication date: 20151202 |