CN105961801B - Toffee hazelnut syrup and preparation method thereof - Google Patents
Toffee hazelnut syrup and preparation method thereof Download PDFInfo
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- CN105961801B CN105961801B CN201610380369.9A CN201610380369A CN105961801B CN 105961801 B CN105961801 B CN 105961801B CN 201610380369 A CN201610380369 A CN 201610380369A CN 105961801 B CN105961801 B CN 105961801B
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- 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
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- 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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of food, in particular to toffee hazelnut syrup and a preparation method thereof, wherein the toffee hazelnut syrup comprises, by mass, 5-15% of full-fat powder, 2-8% of defatted powder, 5-20% of white granulated sugar, 1-5% of anhydrous cream, 0.1-0.2% of edible salt, 1-5% of high fructose corn syrup, 1-2% of hazelnut powder, 1-2% of cocoa powder and the balance of water. The preparation method of the syrup comprises the steps of material preparation, homogenization, sterilization, cooling, filling, secondary sterilization and the like. The invention makes up the blank of the prior domestic toffee hazelnut syrup, the hazelnut and toffee have natural flavor fusion, unique and mellow flavor, no essence and gel are contained in the product, the used raw and auxiliary materials are dairy product production raw materials, and the label is simple; the invention adopts a secondary sterilization process, can be stored at normal temperature, has fluidity capable of meeting the processing requirements of an application range, and has a wide market.
Description
Technical Field
The invention relates to the technical field of food, in particular to toffee hazelnut syrup and a preparation method thereof.
Background
At present, domestic syrup products mainly comprise caramel syrup, toffee syrup, fruit syrup and other products with single taste, and the toffee hazelnut syrup which is a product with composite taste is less, and has poor normal temperature fluidity; the layering phenomenon exists in the shelf life. The stability and flavor of the syrup products are mainly provided by gels and essences, and the requirements of the cleaning labels (without food additives in an ingredient list) in the current food processing industry, especially the dairy industry cannot be met. If the imported toffee hazelnut syrup with higher quality is used, the production cost is greatly increased, and the product price is increased.
Disclosure of Invention
The invention aims to provide toffee hazelnut syrup and a preparation method thereof, which make up the blank of the current domestic toffee hazelnut syrup, and have the advantages of natural fusion of the flavors of hazelnuts and toffee, unique and mellow flavor and wide market.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the toffee hazelnut syrup comprises, by mass, 5-15% of full-fat powder, 2-8% of defatted powder, 5-20% of white granulated sugar, 1-5% of anhydrous cream, 0.1-0.2% of edible salt, 1-5% of high fructose corn syrup, 1-2% of hazelnut powder, 1-2% of cocoa powder and the balance of water.
Preferably, the syrup comprises, by mass, 10% of full-fat powder, 5.5% of defatted powder, 10% of white granulated sugar, 3.5% of anhydrous cream, 0.1% of edible salt, 4% of high fructose corn syrup, 1.5% of hazelnut powder, 1.5% of cocoa powder and the balance of water.
The preparation method of the toffee hazelnut syrup comprises the following steps:
1) preparing materials: adding a certain amount of water into a mixing tank in advance, heating to 50-60 ℃, sequentially adding the whole fat powder, the defatted powder, the white granulated sugar, the anhydrous cream, the edible salt, the high fructose corn syrup, the hazelnut powder and the cocoa powder, starting stirring for 15-20 minutes until the feed liquid is uniformly mixed;
2) adjusting the pH value, adding water to fix the volume: adjusting the pH value to 6.0 by using sodium bicarbonate, and adding the rest water to a certain amount to obtain a semi-finished product;
3) homogenizing: homogenizing the semi-finished product, wherein the homogenization is two-stage homogenization, and the homogenization temperature is 60-70 ℃ and the pressure is 15-25 MPa;
4) boiling: putting the semi-finished product into a sterilization kettle, heating to 95 ℃, keeping the temperature and stirring intermittently for 5 minutes, stopping stirring for 15 minutes, and continuing for 4-5 hours to obtain a primary finished product, wherein the color value of the primary finished product reaches 20-25;
5) and (3) cooling: cooling the primary finished product to 30-40 ℃ to obtain a finished product;
6) filling and secondary sterilization: filling the finished product, and then carrying out secondary sterilization to obtain the final product;
7) product detection: detecting whether sensory, physicochemical and sanitary indexes meet the requirements of GB/T21732, namely detecting that the product is an even and fine emulsion without layering phenomenon and allowing a small amount of precipitation; the protein content is more than or equal to 1.0g/100 g; escherichia coli is less than or equal to 40MPN/100 ml; the mould and the microzyme are less than or equal to 10 cfu/ml.
Preferably, the color value of the preliminary product in step 4) is its absorbance at a wavelength of 420 nm.
Preferably, the secondary sterilization in step 6) is performed at a sterilization temperature of 95 ℃ for a sterilization time of 15 min.
The invention has the beneficial effects that:
the invention provides a toffee hazelnut syrup and a preparation method thereof, which make up the blank of the domestic toffee hazelnut syrup at present, the flavors of hazelnuts and toffee are natural and unique and mellow, the toffee hazelnut syrup product is applied to the processes of preparing coffee, milk tea and milk shake, the product does not contain essence and gel, the used raw and auxiliary materials are dairy product production raw materials, and the label is simple; the invention adopts a secondary sterilization process, can be stored at normal temperature, has fluidity capable of meeting the processing requirements of an application range, and has a wide market.
Detailed Description
In order that the present invention may be more readily and clearly understood, there will now be described in detail, with reference to specific examples.
Example 1
The toffee hazelnut syrup comprises, by mass, 10% of full-fat powder, 5.5% of defatted powder, 10% of white granulated sugar, 3.5% of anhydrous cream, 0.1% of edible salt, 4% of high fructose corn syrup, 1.5% of hazelnut powder, 1.5% of cocoa powder and the balance of water.
The preparation method of the toffee hazelnut syrup comprises the following steps:
1) preparing materials: adding a certain amount of water into a mixing tank in advance, heating to 50-60 ℃, sequentially adding the whole fat powder, the defatted powder, the white granulated sugar, the anhydrous cream, the edible salt, the high fructose corn syrup, the hazelnut powder and the cocoa powder, starting stirring for 15-20 minutes until the feed liquid is uniformly mixed;
2) adjusting the pH value, adding water to fix the volume: adjusting the pH value to 6.0 by using sodium bicarbonate, and adding the rest water to a certain amount to obtain a semi-finished product;
3) homogenizing: homogenizing the semi-finished product, wherein the homogenization is two-stage homogenization, and the homogenization temperature is 60-70 ℃ and the pressure is 15-25 MPa;
4) boiling: pumping the semi-finished product into a sterilization kettle, heating to 95 ℃, keeping the temperature and intermittently stirring, stirring for 5 minutes, stopping stirring for 15 minutes, and continuing for 4-5 hours to obtain a primary finished product, wherein the color value of the primary finished product, namely the light absorption value at the wavelength of 420nm, reaches 20-25;
5) and (3) cooling: cooling the primary finished product to 30-40 ℃ to obtain a finished product;
6) filling and secondary sterilization: filling the finished product, and then performing secondary sterilization at the sterilization temperature of 95 ℃ for 15min to obtain the final product;
7) product detection: detecting whether sensory, physicochemical and sanitary indexes meet the requirements of GB/T21732, namely detecting that the product is an even and fine emulsion without layering phenomenon and allowing a small amount of precipitation; the protein content is more than or equal to 1.0g/100 g; escherichia coli is less than or equal to 40MPN/100 ml; the mould and the microzyme are less than or equal to 10 cfu/ml.
Example 2
The toffee hazelnut syrup comprises, by mass, 15% of full-fat powder, 8% of defatted powder, 20% of white granulated sugar, 1% of anhydrous cream, 0.2% of edible salt, 1% of high fructose corn syrup, 1% of hazelnut powder, 1% of cocoa powder and the balance of water.
The preparation method of the toffee hazelnut syrup comprises the following steps:
1) preparing materials: adding a certain amount of water into a mixing tank in advance, heating to 50-60 ℃, sequentially adding the whole fat powder, the defatted powder, the white granulated sugar, the anhydrous cream, the edible salt, the high fructose corn syrup, the hazelnut powder and the cocoa powder, starting stirring for 15-20 minutes until the feed liquid is uniformly mixed;
2) adjusting the pH value, adding water to fix the volume: adjusting the pH value to 6.0 by using sodium bicarbonate, and adding the rest water to a certain amount to obtain a semi-finished product;
3) homogenizing: homogenizing the semi-finished product, wherein the homogenization is two-stage homogenization, and the homogenization temperature is 60-70 ℃ and the pressure is 15-25 MPa;
4) boiling: pumping the semi-finished product into a sterilization kettle, heating to 95 ℃, keeping the temperature and intermittently stirring, stirring for 5 minutes, stopping stirring for 15 minutes, and continuing for 4-5 hours to obtain a primary finished product, wherein the color value of the primary finished product, namely the light absorption value at the wavelength of 420nm, reaches 20-25;
5) and (3) cooling: cooling the primary finished product to 30-40 ℃ to obtain a finished product;
6) filling and secondary sterilization: filling the finished product, and then performing secondary sterilization at the sterilization temperature of 95 ℃ for 15min to obtain the final product;
7) product detection: detecting whether sensory, physicochemical and sanitary indexes meet the requirements of GB/T21732, namely detecting that the product is an even and fine emulsion without layering phenomenon and allowing a small amount of precipitation; the protein content is more than or equal to 1.0g/100 g; escherichia coli is less than or equal to 40MPN/100 ml; the mould and the microzyme are less than or equal to 10 cfu/ml.
Example 3
The toffee hazelnut syrup comprises, by mass, 5% of full-fat powder, 2% of defatted powder, 5% of white granulated sugar, 5% of anhydrous cream, 0.1% of edible salt, 5% of high fructose corn syrup, 2% of hazelnut powder, 2% of cocoa powder and the balance of water.
The preparation method of the toffee hazelnut syrup comprises the following steps:
1) preparing materials: adding a certain amount of water into a mixing tank in advance, heating to 50-60 ℃, sequentially adding the whole fat powder, the defatted powder, the white granulated sugar, the anhydrous cream, the edible salt, the high fructose corn syrup, the hazelnut powder and the cocoa powder, starting stirring for 15-20 minutes until the feed liquid is uniformly mixed;
2) adjusting the pH value, adding water to fix the volume: adjusting the pH value to 6.0 by using sodium bicarbonate, and adding the rest water to a certain amount to obtain a semi-finished product;
3) homogenizing: homogenizing the semi-finished product, wherein the homogenization is two-stage homogenization, and the homogenization temperature is 60-70 ℃ and the pressure is 15-25 MPa;
4) boiling: pumping the semi-finished product into a sterilization kettle, heating to 95 ℃, keeping the temperature and intermittently stirring, stirring for 5 minutes, stopping stirring for 15 minutes, and continuing for 4-5 hours to obtain a primary finished product, wherein the color value of the primary finished product, namely the light absorption value at the wavelength of 420nm, reaches 20-25;
5) and (3) cooling: cooling the primary finished product to 30-40 ℃ to obtain a finished product;
6) filling and secondary sterilization: filling the finished product, and then performing secondary sterilization at the sterilization temperature of 95 ℃ for 15min to obtain the final product;
7) product detection: detecting whether sensory, physicochemical and sanitary indexes meet the requirements of GB/T21732, namely detecting that the product is an even and fine emulsion without layering phenomenon and allowing a small amount of precipitation; the protein content is more than or equal to 1.0g/100 g; escherichia coli is less than or equal to 40MPN/100 ml; the mould and the microzyme are less than or equal to 10 cfu/ml.
The invention provides a toffee hazelnut syrup and a preparation method thereof, which make up the blank of the domestic toffee hazelnut syrup at present, the flavors of hazelnuts and toffee are natural and unique and mellow, the toffee hazelnut syrup product is applied to the processes of preparing coffee, milk tea and milk shake, the product does not contain essence and gel, the used raw and auxiliary materials are dairy product production raw materials, and the label is simple; the invention adopts a secondary sterilization process, can be stored at normal temperature, has fluidity capable of meeting the processing requirements of an application range, and has a wide market.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention, and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (3)
1. A toffee hazelnut syrup is characterized in that: according to the mass ratio, the syrup comprises 10% of full-fat powder, 5.5% of defatted powder, 10% of white granulated sugar, 3.5% of anhydrous cream, 0.1% of edible salt, 4% of high fructose corn syrup, 1.5% of hazelnut powder, 1.5% of cocoa powder and the balance of water;
the preparation method of the toffee hazelnut syrup comprises the following steps:
1) preparing materials: adding a certain amount of water into a mixing tank in advance, heating to 50-60 ℃, sequentially adding the whole fat powder, the defatted powder, the white granulated sugar, the anhydrous cream, the edible salt, the high fructose corn syrup, the hazelnut powder and the cocoa powder, starting stirring for 15-20 minutes until the feed liquid is uniformly mixed;
2) adjusting the pH value, adding water to fix the volume: adjusting the pH value to 6.0 by using sodium bicarbonate, and adding the rest water to a certain amount to obtain a semi-finished product;
3) homogenizing: homogenizing the semi-finished product, wherein the homogenization is two-stage homogenization, and the homogenization temperature is 60-70 ℃ and the pressure is 15-25 MPa;
4) boiling: putting the semi-finished product into a sterilization kettle, heating to 95 ℃, keeping the temperature and stirring intermittently for 5 minutes, stopping stirring for 15 minutes, and continuing for 4-5 hours to obtain a primary finished product, wherein the color value of the primary finished product reaches 20-25;
5) and (3) cooling: cooling the primary finished product to 30-40 ℃ to obtain a finished product;
6) filling and secondary sterilization: filling the finished product, and then carrying out secondary sterilization to obtain the final product;
7) product detection: detecting whether sensory, physicochemical and sanitary indexes meet the requirements of GB/T21732, namely detecting that the product is an even and fine emulsion without layering phenomenon and allowing a small amount of precipitation; the protein content is more than or equal to 1.0g/100 g; escherichia coli is less than or equal to 40MPN/100 ml; the mould and the microzyme are less than or equal to 10 cfu/ml.
2. A toffee hazelnut syrup according to claim 1, wherein: the color value of the preliminary finished product in the step 4) is the light absorption value of the preliminary finished product at the wavelength of 420 nm.
3. A toffee hazelnut syrup according to claim 1, wherein: the secondary sterilization in the step 6) is carried out under the conditions that the sterilization temperature is 95 ℃ and the sterilization time is 15 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610380369.9A CN105961801B (en) | 2016-06-01 | 2016-06-01 | Toffee hazelnut syrup and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610380369.9A CN105961801B (en) | 2016-06-01 | 2016-06-01 | Toffee hazelnut syrup and preparation method thereof |
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| CN105961801A CN105961801A (en) | 2016-09-28 |
| CN105961801B true CN105961801B (en) | 2020-01-07 |
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| 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 |
Citations (4)
| 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 |
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- 2016-06-01 CN CN201610380369.9A patent/CN105961801B/en active Active
Patent Citations (4)
| 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 |
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