CN106962583A - 一种包衣牛轧糖 - Google Patents
一种包衣牛轧糖 Download PDFInfo
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Classifications
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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
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种包衣牛轧糖,包括牛轧糖芯及包裹牛轧糖芯的包衣,所述包衣由内层的软包衣和外层的硬包衣组成。本发明产品耐高温,方便保存和运输,包衣可以长时间保留产品的风味,还可防止果仁出现腐败,油耗味,方便一年四季销售。
Description
技术领域
本发明涉及一种牛轧糖,特别涉及一种包衣牛轧糖。
背景技术
牛轧糖泛指由烤果仁和蜜糖制成的糖果,分软硬两种。软的是以蛋白制成的白色牛轧糖,硬的为咖啡色,以焦糖制成,口感坚硬带脆。传统的牛轧糖主要在西班牙生产,成份主要为烤杏仁,其次为蜜糖和蛋白。其他地方如澳洲也生产牛轧糖,成份和口感也较多变化。牛轧糖外面包着一层可吃的透明糖纸,俗称糯米纸,它可以防止糖果黏手。牛轧糖的特殊原料是卵蛋白,它是一种亲水性胶体,当快速搅拌时能混入大量空气,形成含有很多气泡又很稳定的泡沫吸附层,当冲入熬至相当浓度的糖液时,在连续搅拌的条件下,糖与其它配料能均匀地分布在蛋白泡沫中,使原来稀薄而柔软的泡沫组织变得浓厚,并逐渐坚实,为了提高糖体的应力和结构完整性,常加入坚果或果仁等作填充料,制成例如杏仁牛轧糖、松子牛轧糖、花生牛轧糖等。为了增加牛轧糖的滑润感和易于成型切块,在制成蛋白糖坯后,还要加入少量油脂。牛轧糖一般是洁白色的,也可加着色剂,如制成淡棕色的巧克力牛轧糖等。
常规的牛轧糖耐温性不足,对存在环境有较高要求,需要存放于25℃以下保存,在25℃以上会变软,大大影响口感。此外,由于牛轧糖中常添加果仁提高口味和风味,所以其销售季节和保存条件受到一定的限制,保质期短,果仁容易出现腐败,油耗味。
发明内容
本发明的目的在于提供一种包衣牛轧糖,产品耐高温,方便保存和运输,包衣可以长时间保留产品的风味,还可防止果仁出现腐败,油耗味,方便一年四季销售。
本发明解决其技术问题所采用的技术方案是:
一种包衣牛轧糖,包括牛轧糖芯及包裹牛轧糖芯的包衣, 所述包衣由内层的软包衣和外层的硬包衣组成,所述牛轧糖芯的原料各组分按质量百分比计配比如下:白砂糖25-25.5%,葡萄糖(结晶葡萄糖)3.5-4%,葡萄糖浆36.5-37%,食盐0.2-0.25%,水8.5-10%,鸡蛋蛋白粉1.2-1.5%,葡萄糖粉2.4-2.5%,花生碎粒8.5-9%,奶粉8.5-9%,转化酶0.08-0.12%,香兰素0.08-0.09%,冰淇淋香精0.15-0.2%,花生香精0.3-0.4%,非月桂酸型硬脂2.5-3%,花生油0.15-0.2%,卵磷脂0.18-0.22%,柠檬酸单甘脂0.08-0.12%。
牛扎糖芯主要由白砂糖、葡萄糖、花生碎和奶粉组成;其中转化酶的添加对牛扎糖的口感起到重要作用。白砂糖在转化酶的作用下慢慢转化为还原糖,使牛扎糖口感松软。
软包衣质地柔软,水分含量较大,单独软包衣不易保存;且软包衣表面粗糙,外观不美观。增加硬包衣,可以起到保护的作用,同时也能使糖体表面更光滑。单独硬包衣会使口感偏甜,软包衣在一定程度上降低了甜度;另外,软包衣质地柔软,硬包衣硬而脆,两者的结合使口感更有层次。
所述软包衣的原料各组分按质量百分比计配比如下:阿拉伯胶3.5-4.0%,水7.5-8.0%,葡萄糖(结晶葡萄糖)48-48.5%,葡萄糖粉31-32%,葡萄糖浆2.5-3.0%,食盐0.05-0.08%,可可粉5-6%。软包衣的特点和要求是口感松软。软包衣的优点除了可以增加牛扎糖的稳定性,还能帮助芯子更好成型,使糖芯形状更圆;另外,单纯的硬包衣葡萄糖含量较高,甜度也较大,软包衣能降低一定的甜度。软包衣主要由葡萄糖、葡萄糖浆、阿拉伯胶和可可粉组成。其中葡萄糖浆的添加可以阻止葡萄糖结晶,葡萄糖粉是粉碎后的葡萄糖,葡萄糖粉的添加可以加速包衣液收干。
所述硬包衣的原料各组分按质量百分比计配比如下:葡萄糖(结晶葡萄糖)60-61%,水32-33%,山梨糖醇0.5-0.65%,盐0.45-0.55%,阿拉伯胶2.5-3.5%,二氧化钛2-2.5%,香兰素0.05-0.1%。硬包衣的特点和要求是质地硬而脆,表面光滑有亮泽。硬包衣除了可以保护软包衣和芯子外,还能形成酥脆的口感,赋予牛扎糖美观的外形。硬包衣主要由葡萄糖、阿拉伯胶和二氧化钛组成。葡萄糖和阿拉伯胶使得包衣硬而脆。二氧化钛又称白色素,硬包中起到上色打底的作用。
所述葡萄糖浆的可溶性固形物含量为75%。
本发明的有益效果是:产品耐高温,方便保存和运输,包衣可以长时间保留产品的风味,还可防止果仁出现腐败,油耗味,方便一年四季销售,保质期长。
附图说明
图1是本发明的工艺流程图。
具体实施方式
下面通过具体实施例,对本发明的技术方案作进一步的具体说明。
本发明中,若非特指,所采用的原料和设备等均可从市场购得或是本领域常用的。下述实施例中的方法,如无特别说明,均为本领域的常规方法。
总实施方案:
一种包衣牛轧糖,由牛轧糖芯及包裹牛轧糖芯的包衣组成, 所述包衣由内层的软包衣和外层的硬包衣组成。
所述牛轧糖芯的原料各组分按质量百分比计配比如下:白砂糖25-25.5%,葡萄糖(结晶葡萄糖)3.5-4%,葡萄糖浆36.5-37%,食盐0.2-0.25%,水8.5-10%,鸡蛋蛋白粉1.2-1.5%,葡萄糖粉2.4-2.5%,花生碎粒8.5-9%,奶粉8.5-9%,转化酶0.08-0.12%,香兰素0.08-0.09%,冰淇淋香精0.15-0.2%,花生香精0.3-0.4%,非月桂酸型硬脂2.5-3%,花生油0.15-0.2%,卵磷脂0.18-0.22%,柠檬酸单甘脂0.08-0.12%。
所述软包衣的原料各组分按质量百分比计配比如下:阿拉伯胶3.5-4.0%,水7.5-8.0%,葡萄糖(结晶葡萄糖)48-48.5%,葡萄糖粉31-32%,葡萄糖浆2.5-3.0%,食盐0.05-0.08%,可可粉5-6%。
所述硬包衣的原料各组分按质量百分比计配比如下:葡萄糖(结晶葡萄糖)60-61%,水32-33%,山梨糖醇0.5-0.65%,盐0.45-0.55%,阿拉伯胶2.5-3.5%,二氧化钛2-2.5%,香兰素0.05-0.1%。
所述葡萄糖浆的可溶性固形物含量为75%,市售。
本发明的制备工艺如图1所示,包括如下步骤:
(1)牛轧糖芯制备:白砂糖、葡萄糖、葡萄糖浆、食盐、水在化糖锅里添加,煮沸至温度达到106℃将糖液打到熬糖锅,真空熬糖,熬温117℃,压力-0.016MPa。充气搅打压力为2.8Pa,搅打时间为3min,搅打频率为200rpm,充气搅打后的糖料密度0.9 g/cm³左右。充气搅打后的糖料冷却至70℃后转移至搅拌锅内,加入其余组分(鸡蛋蛋白粉、花生碎粒、葡萄糖粉、奶粉、转化酶、香兰素、香精、油脂和乳化剂等),搅拌5min。
(2)软包衣:向包衣锅内加入牛轧糖芯料,加软包衣基础液(阿拉伯胶、水、葡萄糖浆、食盐及可可粉混合物)后,葡萄糖分数次添加,待葡萄糖完全被包衣液吸收后,加入葡萄糖粉,待糖芯收干即可出锅。出锅后,糖芯在老化间内老化24h(老化间温度为22℃左右,相对湿度50%),使软包衣内的水分达到平衡,防止软包衣内水分迁移。
(3)硬包衣:向软包衣完成的糖芯加入硬包衣液,每次加入硬包衣液待包衣液均匀涂满糖芯(大概30s)后开始吹风,硬包衣液收干后开始包下一层。总共包30-40层,最后两层完全不吹风让包衣液自然收干。
具体实施案例1:
一种包衣牛轧糖,由牛轧糖芯及包裹牛轧糖芯的包衣组成, 所述包衣由内层的软包衣和外层的硬包衣组成。
所述牛轧糖芯的原料各组分按质量百分比计配比如下:白砂糖25%,葡萄糖(结晶葡萄糖)3.5%,葡萄糖浆37%,食盐0.25%,水9.2%,鸡蛋蛋白粉1.25%,葡萄糖粉2.5%,花生碎粒8.6%,奶粉8.7%,转化酶0.1%,香兰素0.085%,冰淇淋香精0.18%,花生香精0.355%,非月桂酸型硬脂2.8%,花生油0.18%,卵磷脂0.2%,柠檬酸单甘脂0.1%。
所述软包衣的原料各组分按质量百分比计配比如下:阿拉伯胶3.8%,水7.6%,葡萄糖(结晶葡萄糖)48.5%,葡萄糖粉32%,葡萄糖浆2.54%,食盐0.06%,可可粉5.5%。
所述硬包衣的原料各组分按质量百分比计配比如下:葡萄糖(结晶葡萄糖)60.55%,水33%,山梨糖醇0.55%,盐0.5%,阿拉伯胶3%,二氧化钛2.32%,香兰素0.08%。
所述葡萄糖浆的可溶性固形物含量为75%,市售。
具体实施案例2:
一种包衣牛轧糖,由牛轧糖芯及包裹牛轧糖芯的包衣组成, 所述包衣由内层的软包衣和外层的硬包衣组成。
所述牛轧糖芯的原料各组分按质量百分比计配比如下:白砂糖25.5%,葡萄糖(结晶葡萄糖)3.5%,葡萄糖浆36.5%,食盐0.25%,水9%,鸡蛋蛋白粉1.40%,葡萄糖粉2.5%,花生碎粒8.8%,奶粉8.85%,转化酶0.1%,香兰素0.085%,冰淇淋香精0.17%,花生香精0.355%,非月桂酸型硬脂2.5%,花生油0.19%,卵磷脂0.2%,柠檬酸单甘脂0.1%。
所述软包衣的原料各组分按质量百分比计配比如下:阿拉伯胶4%,水8%,葡萄糖(结晶葡萄糖)48.3%,葡萄糖粉31.6%,葡萄糖浆2.53%,食盐0.07%,可可粉5.5%。
所述硬包衣的原料各组分按质量百分比计配比如下:葡萄糖(结晶葡萄糖)61%,水33%,山梨糖醇0.5%,盐0.5%,阿拉伯胶2.5%,二氧化钛2.44%,香兰素0.06%。
所述葡萄糖浆的可溶性固形物含量为75%,市售。
本发明的产品口感好,甜度适中,可耐受高达40℃高温,方便保存和运输,包衣可以长时间保留产品的风味,还可防止果仁出现腐败,油耗味,方便一年四季销售,保质期长达12个月。
以上所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (4)
1.一种包衣牛轧糖,其特征在于,包括牛轧糖芯及包裹牛轧糖芯的包衣, 所述包衣由内层的软包衣和外层的硬包衣组成,所述牛轧糖芯的原料各组分按质量百分比计配比如下:白砂糖25-25.5%,葡萄糖3.5-4%,葡萄糖浆36.5-37%,食盐0.2-0.25%,水8.5-10%,鸡蛋蛋白粉1.2-1.5%,葡萄糖粉2.4-2.5%,花生碎粒8.5-9%,奶粉8.5-9%,转化酶0.08-0.12%,香兰素0.08-0.09%,冰淇淋香精0.15-0.2%,花生香精0.3-0.4%,非月桂酸型硬脂2.5-3%,花生油0.15-0.2%,卵磷脂0.18-0.22%,柠檬酸单甘脂0.08-0.12%。
2.根据权利要求1所述的一种包衣牛轧糖,其特征在于,所述软包衣的原料各组分按质量百分比计配比如下:阿拉伯胶3.5-4.0%,水7.5-8.0%,葡萄糖48-48.5%,葡萄糖粉31-32%,葡萄糖浆2.5-3.0%,食盐0.05-0.08%,可可粉5-6%。
3.根据权利要求1所述的一种包衣牛轧糖,其特征在于,所述硬包衣的原料各组分按质量百分比计配比如下:葡萄糖60-61%,水32-33%,山梨糖醇0.5-0.65%,盐0.45-0.55%,阿拉伯胶2.5-3.5%,二氧化钛2-2.5%,香兰素0.05-0.1%。
4.根据权利要求1或2或3所述的一种包衣牛轧糖,其特征在于,所述葡萄糖浆的可溶性固形物含量为75%。
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