CN106173141A - A kind of Fructus Mangifera Indicae taste fruit juice toffee and preparation method thereof - Google Patents
A kind of Fructus Mangifera Indicae taste fruit juice toffee and preparation method thereof Download PDFInfo
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- CN106173141A CN106173141A CN201610534534.1A CN201610534534A CN106173141A CN 106173141 A CN106173141 A CN 106173141A CN 201610534534 A CN201610534534 A CN 201610534534A CN 106173141 A CN106173141 A CN 106173141A
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- toffee
- fruit juice
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- fructus mangifera
- mangifera indicae
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- 235000015149 toffees Nutrition 0.000 title claims abstract description 36
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 26
- 241001093152 Mangifera Species 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000006188 syrup Substances 0.000 claims abstract description 23
- 235000020357 syrup Nutrition 0.000 claims abstract description 23
- 108010010803 Gelatin Proteins 0.000 claims abstract description 21
- 229920000159 gelatin Polymers 0.000 claims abstract description 21
- 239000008273 gelatin Substances 0.000 claims abstract description 21
- 235000019322 gelatine Nutrition 0.000 claims abstract description 21
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 239000001814 pectin Substances 0.000 claims abstract description 15
- 235000010987 pectin Nutrition 0.000 claims abstract description 15
- 229920001277 pectin Polymers 0.000 claims abstract description 15
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 13
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 11
- 244000248349 Citrus limon Species 0.000 claims abstract description 11
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 11
- 239000001630 malic acid Substances 0.000 claims abstract description 11
- 235000011090 malic acid Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000001509 sodium citrate Substances 0.000 claims abstract description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 11
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 25
- 235000000346 sugar Nutrition 0.000 claims description 22
- 238000009835 boiling Methods 0.000 claims description 12
- 238000001802 infusion Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 239000000049 pigment Substances 0.000 claims description 7
- 230000008719 thickening Effects 0.000 claims description 6
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 241000209051 Saccharum Species 0.000 claims description 3
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims description 2
- 229940043353 maltol Drugs 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims 1
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- -1 albumen are dry Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000020189 fortified milk Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015145 nougat Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of Fructus Mangifera Indicae taste fruit juice toffee and preparation method thereof, it is provided that a kind of Fructus Mangifera Indicae taste fruit juice toffee, it has fruity rich in abundant fruit juice vitamin, and resistance to chewiness does not sticks to one's teeth.Raw material including following weight portion: maltose syrup, white sugar, Sucus Mangiferae indicae, condensed milk, milk powder, anhydrous butter oil, gelatin, pectin, albumen are dry, citric acid, malic acid, sodium citrate, edible essence, ethylmaltol, sunset yellow, lemon yellow.
Description
Technical field
The present invention relates to the processing technique field of toffee, particularly relate to the preparation method of a kind of Fructus Mangifera Indicae taste fruit juice toffee.
Background technology
Toffee, as a kind of traditional food, is liked by people with its milk aromatic flavor, is that a kind of structure comparison loosens
Half soft confection, belongs to moderate inflation sugar, and sugar body section has small pore, band flexible and elasticity, it is common that with egg protein
As foaming agent, rely on raising temperature and reduction water content to make sugar body firm and improve stability and crispness, and add kernel
As supporting sugar body and promoting the effect of crisp taste, with hard, crisp, etc. mouthfeel, having chewiness, soft fine and smooth, nutrition is rich
The features such as richness, such as nougat.Toffee the most only has the milk fragrance of milk, comfortable taste, has certain elasticity and toughness
And there is certain inflation rate, the most therefore, the category limitation of toffee here, when expanding other taste such as fruits toffee,
Fruity poor effect, and the abundant nutrition of fruit cannot incorporate in toffee.
Summary of the invention
Therefore, for above content, the present invention provides a kind of Fructus Mangifera Indicae taste fruit juice toffee, and it is raw rich in abundant fruit juice dimension
Element, has fruity, and resistance to chewiness does not sticks to one's teeth.
For reaching above-mentioned purpose, the present invention is achieved by the following technical solutions: a kind of Fructus Mangifera Indicae taste fruit juice toffee, including
The raw material of following weight portion: maltose syrup 45-48 part, white sugar 18-20 part, Sucus Mangiferae indicae 12-13 part, condensed milk 8-9 part, milk powder
4-5 part, anhydrous butter oil 3-5 part, gelatin 2-3 part, pectin 0.5-1 part, albumen do 0.5-1 part, citric acid 0.5-1 part, malic acid
0.3-0.6 part, sodium citrate 0.3-0.5 part, edible essence 0.2-0.4 part, ethylmaltol 0.02-0.05 part, sunset yellow
0.005-0.01 part, lemon yellow 0.001-0.004 part.
Further, the formula ratio of described Fructus Mangifera Indicae taste fruit juice toffee includes following component: maltose syrup
46.1 parts, white sugar 19.2 parts, Sucus Mangiferae indicae 12.5 parts, 8.6 parts of condensed milk, milk powder 4.5 parts, anhydrous butter oil 3.8 parts, 2.1 parts of gelatin,
Pectin 0.8 part, albumen do 0.6 part, citric acid 0.6 part, malic acid 0.45 part, sodium citrate 0.4 part, edible essence 0.3 part, second
Base maltol 0.04 part, sunset yellow 0.008 part, lemon yellow 0.002 part.
The preparation method of a kind of Fructus Mangifera Indicae taste fruit juice toffee, comprises the steps:
The gelatin of 2.1 parts are mixed by the weight ratio of 1:1.5, stirring and dissolving by step one with water, are frozen into gelatin and freeze；By 0.6 part
Albumen dry to be mixed and made into protein liquid by the weight ratio of 1:2 with water standby；By sunset yellow 0.008 part, lemon yellow 0.002 part with
It is standby that 0.09 part of water mixed dissolution makes pigment solution；
Step 2, by the pectin of 0.8 part and the white sugar mixing and stirring of 6.4 parts, by pectin and the weight ratio of water of 1:20
Add water post-heating infusion, add 15.4 parts of maltose syrup infusions after boiling and make gum sugar liquid to 108 DEG C；White by 12.8 parts
The maltose syrup of Saccharum Sinensis Roxb. and 30.7 parts is poured into and is heated infusion in another preserving kettle to make liquid syrup to 118 ~ 120 DEG C standby；
Step 3, freezes the gelatin of step one, the gum sugar liquid of protein liquid and step 2 puts into agitated kettle, is first slowly stirred thickening,
The most quickly stir foaming；Liquid syrup in step 2 then adds agitated kettle continue quickly to beat 5-8min；
Step 4, recalls to mixing speed at a slow speed, successively by Sucus Mangiferae indicae 12.5 parts, 8.6 parts of condensed milk, milk powder 4.5 parts, anhydrous butter oil
3.8 parts, citric acid 0.6 part, malic acid 0.45 part, sodium citrate 0.4 part, edible essence 0.3 part, ethylmaltol 0.04 part and
Pigment solution in step one adds mix homogeneously in agitated kettle, makes sugar body；
Step 5, constantly overturns cooling in sugar body pours into cooler table, being about cooled to temperature is 35 ~ 40 degree, puts into forming machine
It is shaped to toffee.
Further: the water in step one is 100 DEG C of boiling water.
Further, the mixing speed stirring thickening in step 3 is 70 turns/min, stirs 2min；The stirring that stirring is bubbled
Speed is 185 turns/min, stirs 20min.
Further, in step 4, mixing speed is set to 70 turns/min.
By using preceding solution, the invention has the beneficial effects as follows:
1, add Sucus Mangiferae indicae in the feed and substantially only have the problem of milk fragrance to increase toffee in prior art, increase fruity
Product；2, adding the water content of toffee due to the effect of fruit juice, make toffee deflection soft, recycling gelatin and albumen are dry by 7:
The weight ratio of 2 acts on foaming agent jointly, uses gelatin and albumen to do, and does not sticks to one's teeth；Regulate its viscosity and gelling performance so that it is produce
Raw certain resilience force, it is thus achieved that good resistance to chewiness, and be difficult to stick to one's teeth；3, through the process of preparation technology of the present invention, it is thus achieved that
Toffee has the advantages that resistance to chewiness does not sticks to one's teeth, and products'texture changes, and improves water content, improves traditional original moderate
Inflation sugar traditional flavor is transformed into rich in many fortified milks Fruit candy of vitamin in fruit juice so that it is rich in milk fruit local flavor.
Detailed description of the invention
Describe embodiments of the present invention in detail below with reference to specific embodiment, whereby how the present invention is applied skill
Art means solve technical problem, and the process that realizes reaching technique effect can fully understand and implement according to this.
If not specializing, the conventional hands that the technological means employed in embodiment is well known to those skilled in the art
Section, the reagent used and product are also available commercial.The source of agents useful for same, trade name and be necessary to list it
Constituent person, all indicates when occurring first.
Embodiments of the invention one:
A kind of Fructus Mangifera Indicae taste fruit juice toffee, the formula ratio of described Fructus Mangifera Indicae taste fruit juice toffee includes following component: Fructus Hordei Germinatus
46.1 parts of syrup, white sugar 19.2 parts, Sucus Mangiferae indicae 12.5 parts, 8.6 parts of condensed milk, milk powder 4.5 parts, anhydrous butter oil 3.8 parts, gelatin
2.1 parts, pectin 0.8 part, albumen do 0.6 part, citric acid 0.6 part, malic acid 0.45 part, sodium citrate 0.4 part, edible essence
0.3 part, ethylmaltol 0.04 part, sunset yellow 0.008 part, lemon yellow 0.002 part.
The preparation method of a kind of Fructus Mangifera Indicae taste fruit juice toffee, comprises the steps:
The gelatin of 2.1 parts are mixed by the weight ratio of 1:1.5, stirring and dissolving by step one with boiling water, are frozen into gelatin and freeze；By 0.6
Part albumen dry to be mixed and made into protein liquid by the weight ratio of 1:2 with boiling water standby；By sunset yellow 0.008 part, lemon yellow 0.002 part
To make pigment solution standby with 0.09 part of boiling water mixed dissolution；
Step 2, by the pectin of 0.8 part and the white sugar mixing and stirring of 6.4 parts, by pectin and the weight ratio of water of 1:20
Add water post-heating infusion, add 15.4 parts of maltose syrup infusions after boiling and make gum sugar liquid to 108 DEG C；White by 12.8 parts
The maltose syrup of Saccharum Sinensis Roxb. and 30.7 parts is poured into and is heated infusion in another preserving kettle to make liquid syrup to 118 ~ 120 DEG C standby；
Step 3, freezes the gelatin of step one, the gum sugar liquid of protein liquid and step 2 puts into agitated kettle, the slowest with 70 turns/min
Stir about 2min makes its thickening, and then 185 turns/min quickly stirs 20min and makes it bubble, then by the liquid syrup in step 2
Add agitated kettle to continue quickly to beat 5min；
Step 4, recalls to 70 turns/min at a slow speed by mixing speed, successively by Sucus Mangiferae indicae 12.5 parts, 8.6 parts of condensed milk, milk powder 4.5 parts,
Anhydrous butter oil 3.8 parts, citric acid 0.6 part, malic acid 0.45 part, sodium citrate 0.4 part, edible essence 0.3 part, ethylmaltol
0.04 part adds mix homogeneously in agitated kettle with the pigment solution in step one, makes sugar body；
Step 5, constantly overturns cooling in sugar body pours into cooler table, being about cooled to temperature is 35-40 degree, puts into forming machine
It is shaped to toffee.
Embodiment two
A kind of Fructus Mangifera Indicae taste fruit juice toffee, the formula ratio of described Fructus Mangifera Indicae taste fruit juice toffee includes following component: Fructus Hordei Germinatus
45 parts of syrup, white sugar 18 parts, Sucus Mangiferae indicae 12 parts, 8 parts of condensed milk, milk powder 4 parts, anhydrous butter oil 3 parts, 2 parts of gelatin, pectin 0.5 part,
Albumen do 0.5 part, citric acid 0.5 part, malic acid 0.3 part, sodium citrate 0.3 part, edible essence 0.2 part, ethylmaltol
0.02 part, sunset yellow 0.008 part, lemon yellow 0.002 part.
The preparation method of a kind of Fructus Mangifera Indicae taste fruit juice toffee, comprises the steps:
The gelatin of 2 parts are mixed by the weight ratio of 1:1.5, stirring and dissolving by step one with boiling water, are frozen into gelatin and freeze；By 0.5 part
Albumen dry to be mixed and made into protein liquid by the weight ratio of 1:2 with boiling water standby；By sunset yellow 0.008 part, lemon yellow 0.002 part with
It is standby that 0.09 part of boiling water mixed dissolution makes pigment solution；
Step 2, by the pectin of 0.5 part and the white sugar mixing and stirring of 6 parts, is added by the pectin of 1:20 and the weight ratio of water
Enter water post-heating infusion, add 15 parts of maltose syrup infusions after boiling and make gum sugar liquid to 108 DEG C；By the white sugars of 12 parts and
The maltose syrup of 30 parts is poured into and is heated infusion in another preserving kettle to make liquid syrup to 120 DEG C standby；
Step 3, freezes the gelatin of step one, the gum sugar liquid of protein liquid and step 2 puts into agitated kettle, the slowest with 75 turns/min
Stir about 2min makes its thickening, and then 190 turns/min quickly stirs 25min and makes it bubble, then by the liquid syrup in step 2
Add agitated kettle to continue quickly to beat 5min；
Step 4, is adjusted to 70 turns/min, successively by Sucus Mangiferae indicae 12 parts, 8 parts of condensed milk, milk powder 4 parts, anhydrous butter oil 3 by mixing speed
Part, citric acid 0.5 part, malic acid 0.3 part, sodium citrate 0.3 part, edible essence 0.2 part, ethylmaltol 0.02 part and step
Pigment solution in one adds mix homogeneously in agitated kettle, makes sugar body；
Step 5, constantly overturns cooling in sugar body pours into cooler table, being about cooled to temperature is 38 degree, puts into forming machine molding
For toffee.
Described above, only utilize the embodiment of this origination techniques content, any those skilled in the art to use this wound
Make modification, the change done, all belong to the scope of the claims that this creation is advocated, and be not limited to those disclosed embodiments.
Claims (6)
1. a Fructus Mangifera Indicae taste fruit juice toffee, it is characterised in that include each raw material of following weight portion: maltose syrup 45-48 part, white
Saccharum Sinensis Roxb. 18-20 part, Sucus Mangiferae indicae 12-13 part, condensed milk 8-9 part, milk powder 4-5 part, anhydrous butter oil 3-5 part, gelatin 2-3 part, pectin
0.5-1 part, albumen do 0.5-1 part, citric acid 0.5-1 part, malic acid 0.3-0.6 part, sodium citrate 0.3-0.5 part, edible perfume
Essence 0.2-0.4 part, ethylmaltol 0.02-0.05 part, sunset yellow 0.005-0.01 part, lemon yellow 0.001-0.004 part.
Fructus Mangifera Indicae taste fruit juice toffee the most according to claim 1, it is characterised in that the formula of described Fructus Mangifera Indicae taste fruit juice toffee is pressed
Weight ratio includes following component: maltose syrup 46.1 parts, white sugar 19.2 parts, Sucus Mangiferae indicae 12.5 parts, 8.6 parts of condensed milk, milk
4.5 parts of powder, anhydrous butter oil 3.8 parts, 2.1 parts of gelatin, pectin 0.8 part, albumen do 0.6 part, citric acid 0.6 part, malic acid 0.45
Part, sodium citrate 0.4 part, edible essence 0.3 part, ethylmaltol 0.04 part, sunset yellow 0.008 part, lemon yellow 0.002 part.
3. a preparation method for Fructus Mangifera Indicae taste fruit juice toffee as claimed in claim 1, comprises the steps:
Step one, is mixed gelatin by the weight ratio of 1:1.5 with water, stirring and dissolving, is frozen into gelatin and freezes；Press dry for albumen with water
It is standby that the weight ratio of 1:2 is mixed and made into protein liquid；Sunset yellow, lemon yellow are made color with water by the weight ratio mixed dissolution of 1:9
Element liquid is standby；
Step 2, by the white sugar mixing and stirring of pectin Yu total amount 1/3, adds water by the pectin of 1:20 and the weight ratio of water
Post-heating infusion, the maltose syrup infusion adding total amount 1/3 after boiling makes gum sugar liquid to 108 DEG C；By remaining white sugar
Pour into maltose syrup and another preserving kettle heats infusion to make liquid syrup to 118 ~ 120 DEG C standby；
Step 3, freezes the gelatin of step one, the gum sugar liquid of protein liquid and step 2 puts into agitated kettle, first stirs thickening, then
Stirring is bubbled；Liquid syrup in step 2 then adds agitated kettle continue to beat 5min；
Step 4, successively by Sucus Mangiferae indicae, condensed milk, milk powder, anhydrous butter oil, citric acid, malic acid, sodium citrate, edible essence, second
Pigment solution in base maltol and step one adds mixing and stirring in agitated kettle, makes sugar body；
Step 5, constantly overturns cooling in sugar body pours into cooler table, being about cooled to temperature is 35-40 degree, puts into forming machine
It is shaped to toffee.
The preparation method of Fructus Mangifera Indicae taste fruit juice toffee the most according to claim 3, it is characterised in that: the water in step one is
100 degree of boiling water.
The preparation method of Fructus Mangifera Indicae taste fruit juice toffee the most according to claim 3, it is characterised in that: step 3 stirs thickening
Mixing speed be that 60-80 turns/min, stir 2-3min；The mixing speed that stirring is bubbled is that 180-190 turns/min, stirs 20-
25min。
The preparation method of Fructus Mangifera Indicae taste fruit juice toffee the most according to claim 3, it is characterised in that: in step 4, stirring speed
Degree is set to 70 turns/min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610534534.1A CN106173141A (en) | 2016-07-08 | 2016-07-08 | A kind of Fructus Mangifera Indicae taste fruit juice toffee and preparation method thereof |
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| CN201610534534.1A CN106173141A (en) | 2016-07-08 | 2016-07-08 | A kind of Fructus Mangifera Indicae taste fruit juice toffee and preparation method thereof |
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| CN106173141A true CN106173141A (en) | 2016-12-07 |
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| CN201610534534.1A Pending CN106173141A (en) | 2016-07-08 | 2016-07-08 | A kind of Fructus Mangifera Indicae taste fruit juice toffee and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668303A (en) * | 2017-09-15 | 2018-02-09 | 海南春光食品有限公司 | A kind of durian toffee and preparation method thereof |
| CN108308353A (en) * | 2018-02-05 | 2018-07-24 | 陈康妮 | It is a kind of to pass through the edible gel candy for playing skin moisturizing cosmetic result |
| CN110037156A (en) * | 2019-04-26 | 2019-07-23 | 东莞广慈生物医药科技有限公司 | A kind of preparation method of mango soft sweets |
| CN110269124A (en) * | 2019-07-30 | 2019-09-24 | 福建福派园食品股份有限公司 | A kind of toffee and preparation method thereof for being not easy to melt deformation |
| CN111034841A (en) * | 2019-12-18 | 2020-04-21 | 佛山科学技术学院 | Moringa oleifera milk candy and preparation process thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668303A (en) * | 2017-09-15 | 2018-02-09 | 海南春光食品有限公司 | A kind of durian toffee and preparation method thereof |
| CN107668303B (en) * | 2017-09-15 | 2021-02-12 | 海南春光食品有限公司 | Durian milk candy and preparation method thereof |
| CN108308353A (en) * | 2018-02-05 | 2018-07-24 | 陈康妮 | It is a kind of to pass through the edible gel candy for playing skin moisturizing cosmetic result |
| CN110037156A (en) * | 2019-04-26 | 2019-07-23 | 东莞广慈生物医药科技有限公司 | A kind of preparation method of mango soft sweets |
| CN110269124A (en) * | 2019-07-30 | 2019-09-24 | 福建福派园食品股份有限公司 | A kind of toffee and preparation method thereof for being not easy to melt deformation |
| CN111034841A (en) * | 2019-12-18 | 2020-04-21 | 佛山科学技术学院 | Moringa oleifera milk candy and preparation process thereof |
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Application publication date: 20161207 |