CN106942451A - A kind of preparation method of the nougat containing corn extract - Google Patents
A kind of preparation method of the nougat containing corn extract Download PDFInfo
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 38
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 38
- 235000005822 corn Nutrition 0.000 title claims abstract description 38
- 235000015145 nougat Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 108010010803 Gelatin Proteins 0.000 claims abstract description 43
- 229920000159 gelatin Polymers 0.000 claims abstract description 43
- 239000008273 gelatin Substances 0.000 claims abstract description 43
- 235000019322 gelatine Nutrition 0.000 claims abstract description 43
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 43
- 238000001802 infusion Methods 0.000 claims abstract description 39
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 238000003756 stirring Methods 0.000 claims abstract description 24
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 239000003292 glue Substances 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims description 58
- 239000006188 syrup Substances 0.000 claims description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 7
- 244000105624 Arachis hypogaea Species 0.000 claims description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 235000020232 peanut Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013379 molasses Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 235000020429 malt syrup Nutrition 0.000 claims description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 5
- 229940035436 maltitol Drugs 0.000 claims description 5
- 235000010449 maltitol Nutrition 0.000 claims description 5
- 239000000845 maltitol Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 4
- 229940093503 ethyl maltol Drugs 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 230000003301 hydrolyzing effect Effects 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000000996 additive effect Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 238000009288 screen filtration Methods 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- -1 ethyl malt Chemical compound 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000010959 steel Substances 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
- A23G3/48—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
Abstract
The present invention relates to food production technology field there is provided a kind of preparation method of the nougat containing corn extract, comprise the following steps：Prepare gelatin solution, prepare frozen glue, dissolvingization sugar, infusion, fill slurry stirring, dispensing mixing and formed product, by nougat made from the preparation method of the nougat containing corn extract while shape is held with good soft chewiness mouthfeel, lifting outward appearance, corn extract is activity stabilized, and corn extract additive effect is notable.
Description
Technical field
The present invention relates to food production technology field, the system of more particularly to a kind of nougat containing corn extract
Preparation Method.
Background technology
Nougat is a kind of candy being mixed by milk, granulated sugar, starch, syrup, protein, peanut, oil, water etc., by
It is fragrant and sweet in its entrance, and have burst dense peanut and a milk, tasting has chewy texture, therefore, deep to be liked by adult and child.
And the formation of nougat texture is not only influenceed by aerating agent performance and degree of inflation, and by formula composition, granulated sugar point
The influence of the factors such as the existence form of son, the moisture of production method and final products.The soft durometer of nougat is with sand
Sugar is different with syrup proportion of composing and changes, when the ratio shared by granulated sugar composition is more, although holding shape effect can keep
It is quite a lot of, but when chewing nougat, easily cause fragility or grittiness texture that nougat is easy to fracture；And nougat can be increased
Sugariness, easily have a negative impact to tooth and oral cavity.
Corn extract is applied in food to improve the preservation and effect and nutritive value of food, still, food system
Glucide, acidic materials and food production temperature conditionss of addition during work etc. can all substantially reduce corn extract
Enzymatic activity, the corn extract enzymatic activity contained in the food finished product in final food product substantially reduces or even loses work
Property so that corn extract, which loses, uses effect.
Therefore, how to develop a kind of while shape is held with good soft chewiness mouthfeel, lifting outward appearance, with steady
Determine corn extract activity, the nougat for improving health care of food is that the art needs the major technique solved to ask at present
Topic.
The content of the invention
The problem of existing for prior art, the present invention proposes a kind of preparation side of the nougat containing corn extract
Method, by nougat made from the preparation method of the nougat containing corn extract with good soft chewiness mouthful
While sense, lifting outward appearance hold shape, corn extract is activity stabilized, and corn extract additive effect is notable.
The solution that the present invention takes is, a kind of preparation method of the nougat containing corn extract, including as follows
Step：
Step（1）, prepare gelatin solution：Edible gelatin is immersed in into pure water to soak 24 hours, heating for dissolving then causes solution
In 50 DEG C of temperature conditionss, add concentration and hydrolyzed 2 hours for 0.5mol/L citric acid solution, solution PH is kept in hydrolytic process
It is worth for 4-6, the filtering on the ultrafiltration post for staying molecular weight to be 6000 is carried by solution after hydrolysis, the part for taking molecular weight to be less than 6000 is made
The pretreatment gelatin solution for needed for；Corn extract is mixed with the pretreatment gelatin solution, required gelatin solution is obtained；
Step（2）Prepare frozen glue：Food gelatin is immersed in step（1）Mixed in the gelatin solution of gained, according to 4-5cm's
Thickness is averagely spread out in stainless steel disc, and frozen glue produced above of static 2 hours, standby in dry environment；
Step（3）, dissolvingization sugar：In order successively by pure water, malt syrup, maltitol, white granulated sugar, trehalose, edible
Salt is poured into steam-jacked kettle, opens steam dissolvingization sugar, stirring until white granulated sugar is completely dissolved, when steam heats syrup temp
110~115 DEG C are reached, filtering syrup is filtrated to get through stainless steel mesh；
Step（4）, infusion, will be by step（3）Obtained filtering syrup infusion in two times：1. filtering syrup is squeezed into steam jacket
In preserving kettle, steam boiling, when syrup infusion temperature is to 116~119 DEG C, first are opened with 0.5-0.6Mpa steam pressure
Secondary infusion is completed, and by pouring out total syrup amount 20-25% syrup in steam jacket preserving kettle, the syrup poured out is one obtained
Secondary infusion syrup；2. remaining syrup in steam jacket preserving kettle is continued into infusion, when syrup infusion temperature reaches 127~129
DEG C when, second of infusion complete, the syrup is obtained secondary infusion syrup；
Step（5）, fill slurry stirring, fill slurry stirring carry out in two times：1. by step（2）Obtained frozen glue is put into agitated kettle, is stirred
Mix pot unlatching mixing speed and be adjusted to low speed, by step（4）An obtained infusion syrup is slowly poured in agitated kettle, treats once to endure
After boiling syrup is poured completely, the mixing speed of agitated kettle is transferred at a high speed by low speed, until there is pale in syrup in agitated kettle,
Mixing speed is adjusted to low speed again, starts to be slowly added egg white solution into agitated kettle, after the completion of addition, by the stirring of agitated kettle
Speed is transferred at a high speed by low speed, the stirring inflation of beginning 8-15 minutes, and slurry stirring is filled for the first time and is completed；2. slurry is filled for the first time to complete
Afterwards, the mixing speed of agitated kettle is adjusted to low speed, by step（4）Obtained secondary infusion syrup is slowly poured in agitated kettle,
After secondary infusion syrup is poured completely, the mixing speed of agitated kettle is transferred at a high speed by low speed, stirred 8-15 minutes, second
Fill slurry stirring to complete, obtain inflating sugared body；
Step（6）, dispensing mixing：Successively by whole-fat milk powder, ethylmaltol, anhydrous butter oil, vegetable oil and baking peanut addition
To step（5）Mixed in the sugared body of the inflation of gained, obtain mixing molasses；
Step（7）, formed product：By step（6）The mixing molasses of gained carry out cooling and shaping, excision forming, are packaged into successively
Storehouse, that is, obtain the nougat containing corn extract.
It is further, step（1）The ratio of middle edible gelatin and pure water is edible gelatin：Pure water=1:1, corn
Extract is corn extract with the ratio of pretreatment gelatin solution：Pre-process gelatin solution=1:2；Step（2）Middle edible gelatin with it is bright
The ratio of glue is edible gelatin：Gelatin solution=1:1.2~1：1.5；Step（3）Middle pure water 1-1.5 parts by weight, malt syrup
15-20 parts by weight, maltitol 3.5-4.5 parts by weight, white granulated sugar 3-4 parts by weight, trehalose 1-2 parts by weight, edible salt 0.04-
0.05 parts by weight；Step（5）In 1. for the first time fill slurry whipping process in frozen glue 1.6-1.9 parts by weight, egg white solution 0.6-1.2 weight
Part；Step（6）Middle whole-fat milk powder 1-1.5 parts by weight, ethylmaltol 0.01-0.02 parts by weight, anhydrous butter oil 0.8-1.2 weight
Part, vegetable oil 0.8-1.2 parts by weight, baking peanut 10-15 parts by weight.
It is further, step（3）In with 0.4-0.5Mpa steam pressure to carry out dissolvingization sugared, with 160-200 mesh not
Become rusty steel screen filtration syrup；Step（4）In infusion is carried out with 0.5-0.6Mpa steam pressure.
By using preceding solution, the beneficial effects of the invention are as follows：That designs as described above contains corn extract
Nougat preparation method, it is simple easily to realize, be adapted to quantitatively manufacture to use, it is practical, and by described
Nougat made from the preparation method of nougat containing corn extract is with good soft chewiness mouthfeel, lifting outward appearance
While holding shape, corn extract is activity stabilized, and corn extract additive effect is notable.
Embodiment
In conjunction with specific embodiment, the present invention is further described.
The embodiment of the present invention is disclosed, a kind of preparation method of the nougat containing corn extract, including following step
Suddenly：
Step（1）, prepare gelatin solution：Edible gelatin is immersed in into pure water to soak 24 hours, the ratio of edible gelatin and pure water
Example is edible gelatin：Pure water=1:1, heating for dissolving then make it that solution is in 50 DEG C of temperature conditionss, and adding concentration is
0.5mol/L citric acid solution is hydrolyzed 2 hours, and it is 4-6 that solution pH value is kept in hydrolytic process, stays solution in load after hydrolysis
Molecular weight takes part of the molecular weight less than 6000 as required pretreatment gelatin solution to be filtered on 6000 ultrafiltration post；By corn
Extract is mixed with the pretreatment gelatin solution, obtains required gelatin solution；
Step（2）Prepare frozen glue：Food gelatin is immersed in step（1）Mixed in the gelatin solution of gained, edible gelatin with
The ratio of gelatin solution is edible gelatin：Gelatin solution=1:1.2；Averagely spread out in stainless steel disc, dry according to 4-5cm thickness
Frozen glue produced above of static 2 hours, standby in environment；
Step（3）, dissolvingization sugar：In order successively by pure water 1Kg, the Kg of malt syrup 15, the Kg of maltitol 3.5, white sand
3 Kg of sugar, the Kg of trehalose 1, the Kg of edible salt 0.04 are poured into steam-jacked kettle, and steam is opened with 0.4~0.5Mpa steam pressures
Dissolvingization sugar, stirring is completely dissolved up to white granulated sugar, stainless through 180 mesh when steam heating syrup temp reaches 110~115 DEG C
Steel screen filtration obtains filtering syrup；
Step（4）, infusion, will be by step（3）Obtained filtering syrup infusion in two times：1. filtering syrup is squeezed into steam jacket
In preserving kettle, steam boiling, when syrup infusion temperature is to 116~119 DEG C, first are opened with 0.5-0.6Mpa steam pressure
Secondary infusion is completed, by pouring out the syrup of total syrup amount 25% in steam jacket preserving kettle, and the syrup poured out is once enduring of obtaining
Boiling syrup；2. remaining syrup in steam jacket preserving kettle is continued into infusion, when syrup infusion temperature reaches 127~129 DEG C,
Second of infusion is completed, and the syrup is obtained secondary infusion syrup；
Step（5）, fill slurry stirring, fill slurry stirring carry out in two times：1. by 1.6Kg the step of（2）Obtained frozen glue is put into stirring
In pot, agitated kettle opens mixing speed and is adjusted to low speed, by step（4）An obtained infusion syrup is slowly poured in agitated kettle,
After an infusion syrup is poured completely, the mixing speed of agitated kettle is transferred at a high speed by low speed, until syrup goes out in agitated kettle
Existing pale, then mixing speed is adjusted to low speed, start to be slowly added 0.6Kg egg white solution into agitated kettle, addition is completed
Afterwards, the mixing speed of agitated kettle is transferred at a high speed by low speed, the stirring inflation of beginning 10 minutes is filled slurry stirring and completed for the first time；
2. fill for the first time after the completion of slurry, the mixing speed of agitated kettle is adjusted to low speed, by step（4）Obtained secondary infusion syrup delays
Slowly pour in agitated kettle, after secondary infusion syrup is poured completely, the mixing speed of agitated kettle is transferred at a high speed by low speed, stirring
10 minutes, slurry stirring was filled for the second time and is completed, obtains inflating sugared body；
Step（6）, dispensing mixing：Step（5）Fill after the completion of slurry stirring, successively by 1Kg whole-fat milk powders, 0.01Kg ethyl malt
Phenol, 0.8Kg anhydrous butter oils, 0.8Kg vegetable oil and 10Kg bakee peanut and are added in agitated kettle, and the mixing speed of agitated kettle is adjusted
To low speed, by step（4）The sugared body of the inflation of gained and each dispensing are mixed, and obtain mixing molasses；
Step（7）, formed product, by step（6）The mixing molasses of gained carry out cooling and shaping, excision forming, are packaged into successively
Storehouse, that is, obtain the nougat containing corn extract.
According to the preparation method of the nougat containing corn extract of above-mentioned design, obtained nougat is with good
While soft chewiness mouthfeel, lifting outward appearance hold shape, corn extract is activity stabilized, and corn extract additive effect shows
Write.
Described above, only using the embodiment of the technology of the present invention content, any those skilled in the art use this hair
Bright done modification, change, all belong to the scope of the claims that the present invention advocates, and are not limited to those disclosed embodiments.
Claims (3)
1. a kind of preparation method of the nougat containing corn extract, it is characterised in that comprise the following steps：
Step（1）, prepare gelatin solution：Edible gelatin is immersed in into pure water to soak 24 hours, heating for dissolving then causes solution
In 50 DEG C of temperature conditionss, add concentration and hydrolyzed 2 hours for 0.5mol/L citric acid solution, solution PH is kept in hydrolytic process
It is worth for 4-6, the filtering on the ultrafiltration post for staying molecular weight to be 6000 is carried by solution after hydrolysis, the part for taking molecular weight to be less than 6000 is made
The pretreatment gelatin solution for needed for；Corn extract is mixed with the pretreatment gelatin solution, required gelatin solution is obtained；
Step（2）Prepare frozen glue：Food gelatin is immersed in step（1）Mixed in the gelatin solution of gained, according to 4-5cm's
Thickness is averagely spread out in stainless steel disc, and frozen glue produced above of static 2 hours, standby in dry environment；
Step（3）, dissolvingization sugar：In order successively by pure water, malt syrup, maltitol, white granulated sugar, trehalose, edible
Salt is poured into steam-jacked kettle, opens steam dissolvingization sugar, stirring until white granulated sugar is completely dissolved, when steam heats syrup temp
110~115 DEG C are reached, filtering syrup is filtrated to get through stainless steel mesh；
Step（4）, infusion, will be by step（3）Obtained filtering syrup infusion in two times：1. filtering syrup is squeezed into steam jacket
In preserving kettle, steam boiling, when syrup infusion temperature is to 116~119 DEG C, first are opened with 0.5-0.6Mpa steam pressure
Secondary infusion is completed, and by pouring out total syrup amount 20-25% syrup in steam jacket preserving kettle, the syrup poured out is one obtained
Secondary infusion syrup；2. remaining syrup in steam jacket preserving kettle is continued into infusion, when syrup infusion temperature reaches 127~129
DEG C when, second of infusion complete, the syrup is obtained secondary infusion syrup；
Step（5）, fill slurry stirring, fill slurry stirring carry out in two times：1. by step（2）Obtained frozen glue is put into agitated kettle, is stirred
Mix pot unlatching mixing speed and be adjusted to low speed, by step（4）An obtained infusion syrup is slowly poured in agitated kettle, treats once to endure
After boiling syrup is poured completely, the mixing speed of agitated kettle is transferred at a high speed by low speed, until there is pale in syrup in agitated kettle,
Mixing speed is adjusted to low speed again, starts to be slowly added egg white solution into agitated kettle, after the completion of addition, by the stirring of agitated kettle
Speed is transferred at a high speed by low speed, the stirring inflation of beginning 8-15 minutes, and slurry stirring is filled for the first time and is completed；2. slurry is filled for the first time to complete
Afterwards, the mixing speed of agitated kettle is adjusted to low speed, by step（4）Obtained secondary infusion syrup is slowly poured in agitated kettle,
After secondary infusion syrup is poured completely, the mixing speed of agitated kettle is transferred at a high speed by low speed, stirred 8-15 minutes, second
Fill slurry stirring to complete, obtain inflating sugared body；
Step（6）, dispensing mixing：Successively by whole-fat milk powder, ethylmaltol, anhydrous butter oil, vegetable oil and baking peanut addition
To step（5）Mixed in the sugared body of the inflation of gained, obtain mixing molasses；
Step（7）, formed product：By step（6）The mixing molasses of gained carry out cooling and shaping, excision forming, are packaged into successively
Storehouse, that is, obtain the nougat containing corn extract.
2. the preparation method of the nougat according to claim 1 containing corn extract, it is characterised in that：Step（1）
The ratio of middle edible gelatin and pure water is edible gelatin：Pure water=1:1, the ratio of corn extract and pretreatment gelatin solution
For corn extract：Pre-process gelatin solution=1:2；Step（2）The ratio of middle edible gelatin and gelatin solution is edible gelatin：Gelatin
Liquid=1:1.2~1：1.5；Step（3）Middle pure water 1-1.5 parts by weight, malt syrup 15-20 parts by weight, maltitol 3.5-
4.5 parts by weight, white granulated sugar 3-4 parts by weight, trehalose 1-2 parts by weight, edible salt 0.04-0.05 parts by weight；Step（5）In 1.
Once fill frozen glue 1.6-1.9 parts by weight, egg white solution 0.6-1.2 parts by weight in slurry whipping process；Step（6）Middle whole-fat milk powder 1-
1.5 parts by weight, ethylmaltol 0.01-0.02 parts by weight, anhydrous butter oil 0.8-1.2 parts by weight, vegetable oil 0.8-1.2 weight
Part, baking peanut 10-15 parts by weight.
3. the preparation method of the nougat according to claim 1 containing corn extract, it is characterised in that：Step（3）
In with 0.4-0.5Mpa steam pressure to carry out dissolvingization sugared, with 160-200 mesh stainless steel mesh filtering syrup；Step（4）In
Infusion is carried out with 0.5-0.6Mpa steam pressure.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109548945A (en) * | 2018-12-25 | 2019-04-02 | 江苏爱诗侬生物科技有限公司 | A kind of snowflake that mouthfeel is mild is crisp and its processing technology |
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| CN102511618A (en) * | 2011-12-28 | 2012-06-27 | 津市市中意糖果有限公司 | Pulp nougat and production method thereof |
| CN103330044A (en) * | 2013-07-12 | 2013-10-02 | 四川茂华食品有限公司 | Production technology of nougat |
| CN106070987A (en) * | 2016-06-24 | 2016-11-09 | 福建好来屋食品工业有限公司 | A kind of corn extract is the soft sweet of raw material |
-
2017
- 2017-03-01 CN CN201710116123.5A patent/CN106942451A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511618A (en) * | 2011-12-28 | 2012-06-27 | 津市市中意糖果有限公司 | Pulp nougat and production method thereof |
| CN103330044A (en) * | 2013-07-12 | 2013-10-02 | 四川茂华食品有限公司 | Production technology of nougat |
| CN106070987A (en) * | 2016-06-24 | 2016-11-09 | 福建好来屋食品工业有限公司 | A kind of corn extract is the soft sweet of raw material |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109548945A (en) * | 2018-12-25 | 2019-04-02 | 江苏爱诗侬生物科技有限公司 | A kind of snowflake that mouthfeel is mild is crisp and its processing technology |
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Application publication date: 20170714 |