CN105961801A - Toffee hazelnut syrup and preparation method thereof - Google Patents

Toffee hazelnut syrup and preparation method thereof Download PDF

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Publication number
CN105961801A
CN105961801A CN201610380369.9A CN201610380369A CN105961801A CN 105961801 A CN105961801 A CN 105961801A CN 201610380369 A CN201610380369 A CN 201610380369A CN 105961801 A CN105961801 A CN 105961801A
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CN
China
Prior art keywords
syrup
hazelnut
finished product
toffee
powder
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Application number
CN201610380369.9A
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Chinese (zh)
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CN105961801B (en
Inventor
童晓娟
王安勇
陈萍
王晶
万景春
崇志文
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NANJING WEIGANG DAIRY INDUSTRY Co Ltd
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NANJING WEIGANG DAIRY INDUSTRY Co Ltd
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Priority to CN201610380369.9A priority Critical patent/CN105961801B/en
Publication of CN105961801A publication Critical patent/CN105961801A/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids

Abstract

The invention relates to the technical field of food, in particular to a toffee hazelnut syrup and a preparation method thereof. The syrup is prepared from, by mass, 5-15% of whole milk powder, 2-8% of skim milk powder, 5-20% of white granulated sugar, 1-5% of anhydrous cream, 0.1-0.2 part of edible salt, 1-5% of high-fructose corn syrup, 1-2% of hazelnut powder, 1-2% of cocoa powder and the balance water. The preparation method of the syrup includes the steps of material preparation, homogenization, sterilization, cooling, filling, secondary sterilization and the like. The toffee hazelnut syrup fills up the blank of domestic toffee hazelnut syrup at present; the hazelnut flavor and the toffee flavor are naturally fused, and thus the toffee hazelnut syrup is unique and mellow in flavor; the product contains no essence or gel, adopted auxiliary materials are all milk product production raw materials, and thus the label is simple; by the adoption of the secondary sterilization technology, the toffee hazelnut syrup can be preserved at the normal temperature; besides, the fluidity can meet processing requirements within the application range, and the toffee hazelnut syrup has broad market prospects.

Description

One too prince wife's hazelnut syrup and preparation method thereof
Technical field
The present invention relates to food technology field, be specifically related to one too prince wife's hazelnut syrup and preparation method thereof.
Background technology
At present, the product of the single tastes such as domestic syrups goods mainly have caramel syrup, and taffy is starched, fruity syrup, too The product of this composite flavor of prince wife's hazelnut syrup is fewer, and there is the room temperature poor fluidity of product；Lamination is had in shelf-life. Stability and the local flavor of syrups goods provide mainly by gel and essence, it is impossible to satisfied food-processing industry now is especially The dairy industry requirement to cleaning label (without food additive in list of ingredients).As used import too prince wife's hazelnut sugar that quality is higher Slurry, this is just greatly improved the cost of production, improves the price of product.
Summary of the invention
It is an object of the invention to provide one too prince wife's hazelnut syrup and preparation method thereof, compensate for the most domestic too prince wife hazelnut syrup Blank, hazelnut and too prince wife's local flavor merge nature, unique flavor is aromatic, has wide market.
The technical solution adopted for the present invention to solve the technical problems is:
One too prince wife's hazelnut syrup, by quality proportioning, described syrup includes whole milk 5-15%, skimmed milk 2-8%, white sugar 5-20%, Anhydrous butter oil 1-5%, edible salt 0.1-0.2%, high fructose syrup 1-5%, hazelnut powder 1-2%, cocoa powder 1-2%, surplus is water.
As preferably, by quality proportioning, described syrup includes whole milk 10%, skimmed milk 5.5%, white sugar 10%, anhydrous milk Oil 3.5%, edible salt 0.1%, high fructose syrup 4%, hazelnut powder 1.5%, cocoa powder 1.5%, surplus is water.
The preparation method of a kind of too prince wife hazelnut syrup comprises the steps:
1) dispensing: add a certain amount of water in advance in material-compound tank, be warming up to 50-60 DEG C, puts into whole milk successively, skimmed milk, White sugar, anhydrous butter oil, edible salt, high fructose syrup, hazelnut powder, cocoa powder, open stirring 15-20 minute, mix to feed liquid Close uniformly；
2) regulation pH, add water constant volume: with sodium bicarbonate regulation pH value to 6.0, adds remaining water quantitatively, obtains semi-finished product；
3) homogenizing: by semi-finished product homogenizing, described homogenizing is double-stage homogenization, and homogenizing temperature is 60-70 DEG C, and pressure is 15-25MPa；
4) infusion: squeezed into by semi-finished product in sterilization kettle, is warming up to 95 DEG C, is incubated intermittent stirring, stirs 5 minutes, stops 15 Minute, continue 4-5 hour, obtain preliminary finished product, make the colour of preliminary finished product reach 20-25；
5) cooling: preliminary finished product is cooled to 30-40 DEG C, obtains finished product；
6) fill and two-stage sterilization: by finished product, then carries out two-stage sterilization, i.e. obtains final product；
7) Product checking: whether detection sense organ, physics and chemistry and sanitary index meet the requirement of GB/T21732, i.e. detection product group The state of knitting is the emulsion of uniform and smooth, and without the phenomenon of layering, it is allowed to there is a small amount of precipitation；Protein content >=1.0g/100g； Escherichia coli≤40MPN/100ml；Yeast and mold≤10cfu/ml.
As preferably, step 4) in the colour of preliminary finished product be its light absorption value at wavelength 420nm.
As preferably, step 6) in the condition of two-stage sterilization be sterilising temp 95 DEG C, sterilization time 15min.
The invention has the beneficial effects as follows:
The present invention provides one too prince wife's hazelnut syrup and preparation method thereof, compensate for the blank of the most domestic too prince wife hazelnut syrup, Hazelnut and too prince wife's local flavor merge nature, and unique flavor is aromatic, and too prince wife's hazelnut syrupy product is applied to modulate coffee, milk tea and making In the technique of milk shake, not having essence and gel, supplementary material used to be milk product raw materials for production in product, label is succinct； The present invention uses the technique of two-stage sterilization, can preserve at normal temperatures, and mobility disclosure satisfy that the processing needs of range of application, tool There is wide market.
Detailed description of the invention
In order to make present disclosure be easier to and be expressly understood, below according to specific embodiment, the present invention is made the most in detail Thin explanation.
Embodiment 1
One too prince wife's hazelnut syrup, by quality proportioning, described syrup includes whole milk 10%, skimmed milk 5.5%, white sugar 10%, Anhydrous butter oil 3.5%, edible salt 0.1%, high fructose syrup 4%, hazelnut powder 1.5%, cocoa powder 1.5%, surplus is water.
The preparation method of a kind of too prince wife hazelnut syrup comprises the steps:
1) dispensing: add a certain amount of water in advance in material-compound tank, be warming up to 50-60 DEG C, puts into whole milk successively, skimmed milk, White sugar, anhydrous butter oil, edible salt, high fructose syrup, hazelnut powder, cocoa powder, open stirring 15-20 minute, mix to feed liquid Close uniformly；
2) regulation pH, add water constant volume: with sodium bicarbonate regulation pH value to 6.0, adds remaining water quantitatively, obtains semi-finished product；
3) homogenizing: by semi-finished product homogenizing, described homogenizing is double-stage homogenization, and homogenizing temperature is 60-70 DEG C, and pressure is 15-25MPa；
4) infusion: squeezed into by semi-finished product in sterilization kettle, is warming up to 95 DEG C, is incubated intermittent stirring, stirs 5 minutes, stops 15 Minute, continue 4-5 hour, obtain preliminary finished product, make the colour of the preliminary finished product light absorption value i.e. at wavelength 420nm reach 20-25；
5) cooling: preliminary finished product is cooled to 30-40 DEG C, obtains finished product；
6) fill and two-stage sterilization: by finished product, then carries out two-stage sterilization, sterilising temp 95 DEG C, sterilization time 15min, Obtain final product；
7) Product checking: whether detection sense organ, physics and chemistry and sanitary index meet the requirement of GB/T21732, i.e. detection product group The state of knitting is the emulsion of uniform and smooth, and without the phenomenon of layering, it is allowed to there is a small amount of precipitation；Protein content >=1.0g/100g； Escherichia coli≤40MPN/100ml；Yeast and mold≤10cfu/ml.
Embodiment 2
One too prince wife's hazelnut syrup, by quality proportioning, described syrup includes whole milk 15%, skimmed milk 8%, white sugar 20%, Anhydrous butter oil 1%, edible salt 0.2%, high fructose syrup 1%, hazelnut powder 1%, cocoa powder 1%, surplus is water.
The preparation method of a kind of too prince wife hazelnut syrup comprises the steps:
1) dispensing: add a certain amount of water in advance in material-compound tank, be warming up to 50-60 DEG C, puts into whole milk successively, skimmed milk, White sugar, anhydrous butter oil, edible salt, high fructose syrup, hazelnut powder, cocoa powder, open stirring 15-20 minute, mix to feed liquid Close uniformly；
2) regulation pH, add water constant volume: with sodium bicarbonate regulation pH value to 6.0, adds remaining water quantitatively, obtains semi-finished product；
3) homogenizing: by semi-finished product homogenizing, described homogenizing is double-stage homogenization, and homogenizing temperature is 60-70 DEG C, and pressure is 15-25MPa；
4) infusion: squeezed into by semi-finished product in sterilization kettle, is warming up to 95 DEG C, is incubated intermittent stirring, stirs 5 minutes, stops 15 Minute, continue 4-5 hour, obtain preliminary finished product, make the colour of the preliminary finished product light absorption value i.e. at wavelength 420nm reach 20-25；
5) cooling: preliminary finished product is cooled to 30-40 DEG C, obtains finished product；
6) fill and two-stage sterilization: by finished product, then carries out two-stage sterilization, sterilising temp 95 DEG C, sterilization time 15min, Obtain final product；
7) Product checking: whether detection sense organ, physics and chemistry and sanitary index meet the requirement of GB/T21732, i.e. detection product group The state of knitting is the emulsion of uniform and smooth, and without the phenomenon of layering, it is allowed to there is a small amount of precipitation；Protein content >=1.0g/100g； Escherichia coli≤40MPN/100ml；Yeast and mold≤10cfu/ml.
Embodiment 3
One too prince wife's hazelnut syrup, by quality proportioning, described syrup includes whole milk 5%, skimmed milk 2%, white sugar 5%, nothing Water butter 5%, edible salt 0.1%, high fructose syrup 5%, hazelnut powder 2%, cocoa powder 2%, surplus is water.
The preparation method of a kind of too prince wife hazelnut syrup comprises the steps:
1) dispensing: add a certain amount of water in advance in material-compound tank, be warming up to 50-60 DEG C, puts into whole milk successively, skimmed milk, White sugar, anhydrous butter oil, edible salt, high fructose syrup, hazelnut powder, cocoa powder, open stirring 15-20 minute, mix to feed liquid Close uniformly；
2) regulation pH, add water constant volume: with sodium bicarbonate regulation pH value to 6.0, adds remaining water quantitatively, obtains semi-finished product；
3) homogenizing: by semi-finished product homogenizing, described homogenizing is double-stage homogenization, and homogenizing temperature is 60-70 DEG C, and pressure is 15-25MPa；
4) infusion: squeezed into by semi-finished product in sterilization kettle, is warming up to 95 DEG C, is incubated intermittent stirring, stirs 5 minutes, stops 15 Minute, continue 4-5 hour, obtain preliminary finished product, make the colour of the preliminary finished product light absorption value i.e. at wavelength 420nm reach 20-25；
5) cooling: preliminary finished product is cooled to 30-40 DEG C, obtains finished product；
6) fill and two-stage sterilization: by finished product, then carries out two-stage sterilization, sterilising temp 95 DEG C, sterilization time 15min, Obtain final product；
7) Product checking: whether detection sense organ, physics and chemistry and sanitary index meet the requirement of GB/T21732, i.e. detection product group The state of knitting is the emulsion of uniform and smooth, and without the phenomenon of layering, it is allowed to there is a small amount of precipitation；Protein content >=1.0g/100g； Escherichia coli≤40MPN/100ml；Yeast and mold≤10cfu/ml.
The present invention provides one too prince wife's hazelnut syrup and preparation method thereof, compensate for the blank of the most domestic too prince wife hazelnut syrup, Hazelnut and too prince wife's local flavor merge nature, and unique flavor is aromatic, and too prince wife's hazelnut syrupy product is applied to modulate coffee, milk tea and making In the technique of milk shake, not having essence and gel, supplementary material used to be milk product raw materials for production in product, label is succinct； The present invention uses the technique of two-stage sterilization, can preserve at normal temperatures, and mobility disclosure satisfy that the processing needs of range of application, tool There is wide market.
Particular embodiments described above, is further described the purpose of the present invention, technical scheme and beneficial effect, Be it should be understood that the specific embodiment that the foregoing is only the present invention, be not limited to the present invention, all in the present invention Spirit and principle within, any modification, equivalent substitution and improvement etc. done, within should be included in scope.

Claims (5)

1. too prince wife's hazelnut syrup, it is characterised in that: by quality proportioning, described syrup includes whole milk 5-15%, skimmed milk 2-8%, white sugar 5-20%, anhydrous butter oil 1-5%, edible salt 0.1-0.2%, high fructose syrup 1-5%, hazelnut powder 1-2%, can Can powder 1-2%, surplus is water.
One the most according to claim 1 too prince wife's hazelnut syrup, it is characterised in that: by quality proportioning, described syrup includes Whole milk 10%, skimmed milk 5.5%, white sugar 10%, anhydrous butter oil 3.5%, edible salt 0.1%, high fructose syrup 4%, hazelnut powder 1.5%, cocoa powder 1.5%, surplus is water.
3. the preparation method of an a kind of too prince wife hazelnut syrup as claimed in claim 1 or 2, it is characterised in that: described system Preparation Method comprises the steps:
1) dispensing: add a certain amount of water in advance in material-compound tank, be warming up to 50-60 DEG C, puts into whole milk successively, skimmed milk, White sugar, anhydrous butter oil, edible salt, high fructose syrup, hazelnut powder, cocoa powder, open stirring 15-20 minute, mix to feed liquid Close uniformly；
2) regulation pH, add water constant volume: with sodium bicarbonate regulation pH value to 6.0, adds remaining water quantitatively, obtains semi-finished product；
3) homogenizing: by semi-finished product homogenizing, described homogenizing is double-stage homogenization, and homogenizing temperature is 60-70 DEG C, and pressure is 15-25MPa；
4) infusion: squeezed into by semi-finished product in sterilization kettle, is warming up to 95 DEG C, is incubated intermittent stirring, stirs 5 minutes, stops 15 Minute, continue 4-5 hour, obtain preliminary finished product, make the colour of preliminary finished product reach 20-25；
5) cooling: preliminary finished product is cooled to 30-40 DEG C, obtains finished product；
6) fill and two-stage sterilization: by finished product, then carries out two-stage sterilization, i.e. obtains final product；
7) Product checking: whether detection sense organ, physics and chemistry and sanitary index meet the requirement of GB/T21732, i.e. detection product group The state of knitting is the emulsion of uniform and smooth, and without the phenomenon of layering, it is allowed to there is a small amount of precipitation；Protein content >=1.0g/100g； Escherichia coli≤40MPN/100ml；Yeast and mold≤10cfu/ml.
The preparation method of a kind of too prince wife hazelnut syrup the most according to claim 3, it is characterised in that: described step 4) in The colour of preliminary finished product is its light absorption value at wavelength 420nm.
The preparation method of a kind of too prince wife hazelnut syrup the most according to claim 3, it is characterised in that: described step 6) in The condition of two-stage sterilization is sterilising temp 95 DEG C, sterilization time 15min.
CN201610380369.9A 2016-06-01 2016-06-01 Toffee hazelnut syrup and preparation method thereof Active CN105961801B (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111713533A (en) * 2020-07-03 2020-09-29 统一企业(中国)投资有限公司昆山研究开发中心 Hazelnut chocolate-flavored leisure food and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101322522A (en) * 2008-07-23 2008-12-17 内蒙古伊利实业集团股份有限公司 Freezing beverage containing hazel nut powder and preparation method thereof
CN102007972A (en) * 2009-09-08 2011-04-13 光明乳业股份有限公司 Cheese jam and preparation method thereof
CN104305439A (en) * 2014-09-30 2015-01-28 刘振库 Spirulina drink
CN104855517A (en) * 2015-04-27 2015-08-26 北京三元食品股份有限公司 Maca health milk and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101322522A (en) * 2008-07-23 2008-12-17 内蒙古伊利实业集团股份有限公司 Freezing beverage containing hazel nut powder and preparation method thereof
CN102007972A (en) * 2009-09-08 2011-04-13 光明乳业股份有限公司 Cheese jam and preparation method thereof
CN104305439A (en) * 2014-09-30 2015-01-28 刘振库 Spirulina drink
CN104855517A (en) * 2015-04-27 2015-08-26 北京三元食品股份有限公司 Maca health milk and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111713533A (en) * 2020-07-03 2020-09-29 统一企业(中国)投资有限公司昆山研究开发中心 Hazelnut chocolate-flavored leisure food and preparation method thereof
CN111713533B (en) * 2020-07-03 2022-08-30 统一企业(中国)投资有限公司昆山研究开发中心 Hazelnut chocolate-flavored leisure food and preparation method thereof

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