CN106720840A - A kind of resistance to chewing toffee and preparation method thereof - Google Patents
A kind of resistance to chewing toffee and preparation method thereof Download PDFInfo
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- CN106720840A CN106720840A CN201611213813.4A CN201611213813A CN106720840A CN 106720840 A CN106720840 A CN 106720840A CN 201611213813 A CN201611213813 A CN 201611213813A CN 106720840 A CN106720840 A CN 106720840A
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- toffee
- water
- chewing
- sucrose
- milk
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- 235000015149 toffees Nutrition 0.000 title claims abstract description 52
- 230000001055 chewing effect Effects 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 23
- 239000008267 milk Substances 0.000 claims abstract description 23
- 210000004080 milk Anatomy 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 17
- 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 15
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- 235000014121 butter Nutrition 0.000 claims abstract description 10
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims abstract description 10
- 235000019198 oils Nutrition 0.000 claims abstract description 10
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 9
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 9
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 9
- 229940082787 spirulina Drugs 0.000 claims abstract description 9
- 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 8
- 241000207840 Jasminum Species 0.000 claims abstract description 8
- 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 8
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000011282 treatment Methods 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000003094 microcapsule Substances 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 229920000159 gelatin Polymers 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 238000013329 compounding Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 239000000499 gel Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- -1 Sucrose ester Chemical class 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 230000006641 stabilisation Effects 0.000 abstract description 3
- 238000011105 stabilization Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 240000005385 Jasminum sambac Species 0.000 abstract 1
- 235000015111 chews Nutrition 0.000 abstract 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 7
- 235000013365 dairy product Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 239000004576 sand Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 229940013618 stevioside Drugs 0.000 description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 3
- 235000019202 steviosides Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000018984 mastication Effects 0.000 description 2
- 238000010077 mastication Methods 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000001246 colloidal dispersion Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005204 segregation Methods 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/46—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
- A23G3/48—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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses resistance to chewing toffee of one kind and preparation method thereof, it is made up of raw materials such as high maltose syrup, sucrose, whole-fat milk powder, condensed milk, anhydrous butter oil, hydrogenated vegetable oil, spirulina, Radix Glycyrrhizae, Jasmines.The present invention has the beneficial effect that：Toffee color and luster of the invention is pure white, sugariness is moderate, chewing mouthfeel with certain hardness and appropriateness, milk is strong, structural property stabilization, wrapping paper not being glued, not being stuck to one's teeth, the spirulina for adding in addition can enrich the nutritional ingredient of toffee, and Radix Glycyrrhizae, Jasmine increased the sweet taste and fragrance of toffee, so that toffee unique flavor of the invention, chews agreeable to the taste.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of resistance to chewing toffee and preparation method thereof.
Background technology
Toffee be a kind of structure than more loose semi-soft candy, gained the name with containing a large amount of milk products, sugared body section has micro-
Small stomata, band flexible and elasticity, soft taste is fine and smooth, in the developing history of China's existing decades, because its is sweet
Mouthfeel, strong milk, abundant nutrition, color and luster is pure white, sugariness is moderate and has certain elasticity and toughness, with chewiness etc.
Advantage and deep liked by consumer groups.Toffee is that sucrose, starch syrup, colloid, dairy products, grease and water are emulsified through height
.In this equably entity, it is difficult to the individualism of wherein a certain material is told, meanwhile, by placing
Segregation phenomenon will not also occur again.Sucrose and starch syrup are the basic substances for constituting toffee.Sucrose in infusion some
Change into inverted sugar.Inverted sugar all has a major impact to the structure of toffee, local flavor and hold capacity.Starch syrup is a kind of resistive connection
Eutectic substance.The main composition of starch syrup is dextrin, sugar high, maltose and glucose.They can both prevent toffee sand return,
Toffee sugariness can be reduced, increases viscosity, not make toffee that the crystal of sand grains is produced under strong whipping, keep the exquisiteness of toffee
Structure.Gelatin can make the toffee have good toughness, chewiness and elasticity, keep the form stable of candy.Dairy products system
The product being processed into fresh milk, including condensed milk, cream and milk powder.More than 87% moisture is there are about in fresh milk.Due to fresh milk moisture
Height is unfavorable for technique and storing.So in toffee multiplex dairy products and without fresh milk.Dairy products are not only increased in toffee
Its nutritive value, and emulsification is played, further change toffee states of matter system.Particularly it plays flavouring work to toffee
With and lubrication.But it is variable that profile is there is also in toffee, wrapping paper, viscous hand are glued, the quality such as hard is unstable when soft during mouthfeel
The problems such as, correlative factor and mechanism for toffee processing technology and quality optimization are further studied, to solving toffee reality
The problems such as quality appeared in production is unstable, taste flavor is not enough plays the role of positive.Chinese invention patent number
CN104872358A discloses a kind of children and replenishes the calcium toffee, and calcium gluconae is added in the middle of the manufacturing process of toffee, but its
Invent the toffee for making and contain substantial amounts of sucrose, honey etc. containing sugar substance, dairy produce content is less, in not only reducing toffee
Nutrition content, while also causing that toffee is harder, influences chewing mouthfeel.
Present invention improves over the processing technology of toffee, the key parameter in the ratio and operation of each component in formula is adjusted,
Solve well milk sugar product sticky paper, stick to one's teeth, sand return the problems such as, improve toffee mouthfeel, keep toffee heterogeneous structure stabilization.
Addition stevioside, xylitol greatly reduce the usage amount of sucrose in toffee manufacturing process as sweetener, and stevioside sugariness is
150-300 times of sucrose, heat but only has the 1/300 of sucrose, is a kind of good generation sugar.Delay toffee using microcapsules technology
Distributing for fragrance matter, adds beta-schardinger dextrin and shitosan and forms microcapsules with odourant molecules, delays fragrance emissions speed, makes milk
Sugar keeps long-time and uniform fragrance in mastication processes, while being also beneficial to the property of stable prod.Use gelatin simultaneously
Improve the problem that toffee deforms with the compound gel that carragheen is constituted, gelatin cooperatively forms cogelled body with carragheen, altogether
The network structure of gelinite is compared than the simple colloidal dispersion formed using gelatin, and intermolecular reciprocation is stronger, connection
It is even closer, the increase of colloid adiabatic condensation temperature and fusion temperature is shown, be conducive to improving the heat endurance of milk sugar system.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of resistance to chewing toffee and preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of toffee of resistance to chewing, is made up of the raw material of following weight portion：High maltose syrup 400-410, sucrose 80-82, rich milk
Powder 50-52, condensed milk 92-94, anhydrous butter oil 15-16, hydrogenated vegetable oil 20-21, spirulina 2-3, Radix Glycyrrhizae 2-3, Jasmine 1-2,
Appropriate amount of water.
The preparation method of the toffee of resistance to chewing according to claim l, comprises the following steps：
（1）Anhydrous butter oil, hydrogenated vegetable oil melt standby under the conditions of 50-55 DEG C, weigh parts by weight of raw materials 6-7% compound gels, multiple
It is made up of edible gelatin and carragheen with glue, the two ratio is 15:1,1.5-1.8 times of cold water swellable 40-50 minute for measuring is added,
Water proof be placed in 65-70 DEG C of water-bath melt to without after particle take out, cooling condense into compounding jelly after it is standby；
（2）It is 8-10% that Radix Glycyrrhizae, Jasmine drying baker are dried to moisture, takes out the appropriate water logging of last addition of pulverizing
Treatment is proposed, is well mixed with spirulina after filtering off residue, ultramicro grinding treatment, obtains nutrition ultra micro after vacuum freeze drying
Powder；
（3）Whole-fat milk powder, condensed milk are core, add the wall material of its mass parts 4-5%, and wall material is made up of beta-schardinger dextrin, shitosan,
Component ratio is 2:1, plus the well mixed rear spray drying treatment of suitable quantity of water, obtain milk powder microcapsules；
（4）High maltose syrup, sucrose add appropriate water and put into sugar boiler, without particle in stirring to solution, in heating
Stirring, being stirred continuously in heating process is heated evenly liquid glucose, and infusion is thick into paste to liquid glucose, and temperature reaches 125-130 DEG C
Stop infusion；
（5）By hydrogenated vegetable oil, anhydrous butter oil, pour into whipping pot in, add 2-3% emulsifying agents, emulsifier component be lecithin,
Sucrose ester, component ratio is 3:2, well-done liquid glucose will be endured and pour into punching slurry in whipping pot, at a slow speed uniform mixture beaten material 2-3 points
Clock, then beaten 7-8 minutes with the speed of 20-30r/min, addition compounding jelly adds milk powder microcapsules, battalion after beating 1-2 minutes
Support Ultramicro-powder and other residual components continue to beat 5-6 minutes it is tack-free to massecuite；
（6）The massecuite taking-up for finishing will be beaten and be cooled to 45-50 DEG C, be pressed into 1.2-1.5 centimetres of sheet, be cut into 3.5- long
4.0 centimetres, strip wide 0.8-1.0 centimetres, ultraviolet irradiates 20-25 minutes sterilization treatment after being cooled to room temperature, and splitting is close
Package is filled.
It is an advantage of the invention that：Present invention addition stevioside, xylitol greatly reduce the use of sucrose as sweetener
Amount, keeps also reducing the heat in toffee while sugariness.Using microcapsules technology, beta-schardinger dextrin and shitosan are added with perfume
Qi leel forms microcapsules, delays fragrance emissions speed, makes toffee that long-time and uniform fragrance are kept in mastication processes, together
When be also beneficial to the property of stable prod.The compound gel constituted using gelatin and carragheen improves the problem that toffee deforms, bright
Glue cooperatively forms cogelled body with carragheen, and intermolecular reciprocation is stronger, connects even closer, is conducive to improving milk
The heat endurance of sugar system.Present invention improves over the processing technology of toffee, in regulation formula in the ratio and operation of each component
Key parameter, solve well milk sugar product sticky paper, stick to one's teeth, sand return the problems such as, improve toffee mouthfeel, keep toffee multiphase
Stability Analysis of Structures.Toffee color and luster of the invention is pure white, sugariness is moderate, and the chewing mouthfeel with certain hardness and appropriateness, milk is aromatic
Strongly fragrant, structural property stabilization is not glued wrapping paper, is not stuck to one's teeth, and the spirulina for adding in addition can enrich the nutritional ingredient of toffee, Radix Glycyrrhizae,
Jasmine increased the sweet taste and fragrance of toffee so that toffee unique flavor of the invention, chew agreeable to the taste.
Specific embodiment
A kind of toffee of resistance to chewing, is made up of the raw material of following weight portion：High maltose syrup 400, sucrose 80, whole-fat milk powder
50th, condensed milk 92, anhydrous butter oil 15, hydrogenated vegetable oil 20, spirulina 2, Radix Glycyrrhizae 2, Jasmine 1, appropriate amount of water.
The preparation method of the toffee of resistance to chewing according to claim l, comprises the following steps：
（1）Anhydrous butter oil, hydrogenated vegetable oil melt standby under the conditions of 50 DEG C, weigh the compound gel of parts by weight of raw materials 6%, compound gel
It is made up of edible gelatin and carragheen, the two ratio is 15:1,1.5 times of the addition cold water swellable of amount 40 minutes, water proof is placed in 65
DEG C water-bath in melt to without after particle take out, cooling condense into compounding jelly after it is standby；
（2）It is 8% that Radix Glycyrrhizae, Jasmine drying baker are dried to moisture, and taking-up is pulverized at the appropriate flooding of last addition
Reason, is well mixed after filtering off residue with spirulina, and ultramicro grinding treatment, obtains nutrition Ultramicro-powder after vacuum freeze drying；
（3）Whole-fat milk powder, condensed milk are core, add the wall material of its mass parts 4%, and wall material is made up of beta cyclodextrin, shitosan, component
Ratio is 2:1, plus the well mixed rear spray drying treatment of suitable quantity of water, obtain milk powder microcapsules；
（4）High maltose syrup, sucrose add appropriate water and put into sugar boiler, without particle in stirring to solution, in heating
Stirring, being stirred continuously in heating process is heated evenly liquid glucose, and infusion is thick into paste to liquid glucose, and temperature reaches 125 DEG C of stoppings
Infusion；
（5）By hydrogenated vegetable oil, anhydrous butter oil, pour into whipping pot, add 2% emulsifying agent, emulsifier component is lecithin, sugarcane
Sugar ester, component ratio is 3:2, well-done liquid glucose will be endured and pour into punching slurry in whipping pot, at a slow speed uniform mixture beaten material 2 minutes,
Beaten 7 minutes with the speed of 20r/min again, addition compounding jelly added after beating 1 minute milk powder microcapsules, nutrition Ultramicro-powder and
Other residual components continue beat 5 minutes it is tack-free to massecuite；
（6）The massecuite taking-up for finishing will be beaten and be cooled to 45 DEG C, be pressed into 1.2 centimetres of sheet, be cut into long 3.5 centimetres, wide
0.8 centimetre of strip, ultraviolet irradiates 20 minutes sterilization treatments after being cooled to room temperature, and splitting is packed.
Claims (2)
1. a kind of toffee of resistance to chewing, it is characterised in that be made up of the raw material of following weight portion：High maltose syrup 400-410, sucrose
80-82, whole-fat milk powder 50-52, condensed milk 92-94, anhydrous butter oil 15-16, hydrogenated vegetable oil 20-21, spirulina 2-3, Radix Glycyrrhizae 2-
3rd, Jasmine 1-2, appropriate amount of water.
2. the preparation method of the toffee of resistance to chewing according to claim l, it is characterised in that comprise the following steps：
（1）Anhydrous butter oil, hydrogenated vegetable oil melt standby under the conditions of 50-55 DEG C, weigh parts by weight of raw materials 6-7% compound gels, multiple
It is made up of edible gelatin and carragheen with glue, the two ratio is 15:1,1.5-1.8 times of cold water swellable 40-50 minute for measuring is added,
Water proof be placed in 65-70 DEG C of water-bath melt to without after particle take out, cooling condense into compounding jelly after it is standby；
（2）It is 8-10% that Radix Glycyrrhizae, Jasmine drying baker are dried to moisture, takes out the appropriate water logging of last addition of pulverizing
Treatment is proposed, is well mixed with spirulina after filtering off residue, ultramicro grinding treatment, obtains nutrition ultra micro after vacuum freeze drying
Powder；
（3）Whole-fat milk powder, condensed milk are core, add the wall material of its mass parts 4-5%, and wall material is made up of beta-schardinger dextrin, shitosan,
Component ratio is 2:1, plus the well mixed rear spray drying treatment of suitable quantity of water, obtain milk powder microcapsules；
（4）High maltose syrup, sucrose add appropriate water and put into sugar boiler, without particle in stirring to solution, in heating
Stirring, being stirred continuously in heating process is heated evenly liquid glucose, and infusion is thick into paste to liquid glucose, and temperature reaches 125-130 DEG C
Stop infusion；
（5）By hydrogenated vegetable oil, anhydrous butter oil, pour into whipping pot in, add 2-3% emulsifying agents, emulsifier component be lecithin,
Sucrose ester, component ratio is 3:2, well-done liquid glucose will be endured and pour into punching slurry in whipping pot, at a slow speed uniform mixture beaten material 2-3 points
Clock, then beaten 7-8 minutes with the speed of 20-30r/min, addition compounding jelly adds milk powder microcapsules, battalion after beating 1-2 minutes
Support Ultramicro-powder and other residual components continue to beat 5-6 minutes it is tack-free to massecuite；
（6）The massecuite taking-up for finishing will be beaten and be cooled to 45-50 DEG C, be pressed into 1.2-1.5 centimetres of sheet, be cut into 3.5- long
4.0 centimetres, strip wide 0.8-1.0 centimetres, ultraviolet irradiates 20-25 minutes sterilization treatment after being cooled to room temperature, and splitting is close
Package is filled.
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| CN107156418A (en) * | 2017-07-11 | 2017-09-15 | 张永芳 | A kind of mango taste nougat and preparation method thereof |
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