CN107041449A - A kind of preparation method without sucrose nougat - Google Patents
A kind of preparation method without sucrose nougat Download PDFInfo
- Publication number
- CN107041449A CN107041449A CN201710198336.7A CN201710198336A CN107041449A CN 107041449 A CN107041449 A CN 107041449A CN 201710198336 A CN201710198336 A CN 201710198336A CN 107041449 A CN107041449 A CN 107041449A
- Authority
- CN
- China
- Prior art keywords
- sugar alcohol
- slurry
- infusion
- sugar
- inflation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229930006000 Sucrose Natural products 0.000 title claims abstract description 35
- 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 title claims abstract description 35
- 239000005720 sucrose Substances 0.000 title claims abstract description 35
- 235000015145 nougat Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 221
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims description 112
- 238000001802 infusion Methods 0.000 claims description 85
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- 108010010803 Gelatin Proteins 0.000 claims description 46
- 239000008273 gelatin Substances 0.000 claims description 46
- 229920000159 gelatin Polymers 0.000 claims description 46
- 235000019322 gelatine Nutrition 0.000 claims description 46
- 235000011852 gelatine desserts Nutrition 0.000 claims description 46
- 229910001220 stainless steel Inorganic materials 0.000 claims description 34
- 239000010935 stainless steel Substances 0.000 claims description 34
- 239000006260 foam Substances 0.000 claims description 33
- 102000004169 proteins and genes Human genes 0.000 claims description 27
- 108090000623 proteins and genes Proteins 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 23
- 239000003292 glue Substances 0.000 claims description 21
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 15
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 14
- 235000018262 Arachis monticola Nutrition 0.000 claims description 14
- 235000020232 peanut Nutrition 0.000 claims description 14
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 13
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 13
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 13
- 239000005642 Oleic acid Substances 0.000 claims description 13
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 13
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 13
- 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 12
- 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 12
- 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 12
- 238000001914 filtration Methods 0.000 claims description 12
- 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 10
- 102000002322 Egg Proteins Human genes 0.000 claims description 10
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- 235000014103 egg white Nutrition 0.000 claims description 10
- 210000000969 egg white Anatomy 0.000 claims description 10
- 235000010439 isomalt Nutrition 0.000 claims description 10
- 238000004080 punching Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 9
- 238000001514 detection method Methods 0.000 claims description 9
- 238000003780 insertion Methods 0.000 claims description 9
- 230000037431 insertion Effects 0.000 claims description 9
- 239000000905 isomalt Substances 0.000 claims description 9
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 9
- 235000010447 xylitol Nutrition 0.000 claims description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 8
- 238000007493 shaping process Methods 0.000 claims description 8
- 239000000811 xylitol Substances 0.000 claims description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 8
- 229960002675 xylitol Drugs 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000845 maltitol Substances 0.000 claims description 7
- 235000010449 maltitol Nutrition 0.000 claims description 7
- 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 7
- 229940035436 maltitol Drugs 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 7
- 235000014121 butter Nutrition 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000007670 refining Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000010959 steel Substances 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
- 238000009835 boiling Methods 0.000 claims description 4
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 238000009955 starching Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 208000007976 Ketosis Diseases 0.000 claims description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 2
- 150000002584 ketoses Chemical class 0.000 claims description 2
- 241001553178 Arachis glabrata Species 0.000 claims 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 abstract description 47
- 239000000463 material Substances 0.000 abstract description 17
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 14
- 239000008103 glucose Substances 0.000 abstract description 13
- 235000009508 confectionery Nutrition 0.000 abstract description 10
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 6
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 abstract description 5
- 230000001055 chewing effect Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 102000004877 Insulin Human genes 0.000 abstract description 3
- 108090001061 Insulin Proteins 0.000 abstract description 3
- 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 abstract description 3
- 229940125396 insulin Drugs 0.000 abstract description 3
- 238000005461 lubrication Methods 0.000 abstract description 3
- 150000008163 sugars Chemical class 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 34
- 244000105624 Arachis hypogaea Species 0.000 description 13
- 208000008589 Obesity Diseases 0.000 description 8
- 235000020824 obesity Nutrition 0.000 description 8
- 235000021147 sweet food Nutrition 0.000 description 8
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 206010020772 Hypertension Diseases 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 4
- 230000000675 anti-caries Effects 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 4
- 235000020778 linoleic acid Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 108010003571 Nut Proteins Proteins 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- 238000005259 measurement Methods 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
- 239000008107 starch Substances 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 235000008692 Carum bulbocastanum Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000008279 sol Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- 150000003625 trehaloses Chemical class 0.000 description 1
- 210000003934 vacuole Anatomy 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
- A23G3/38—Sucrose-free 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
- A23G3/46—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
- 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
- A23G3/52—Aerated, foamed, cellular or porous products
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to food production technology field, a kind of preparation method without sucrose nougat is provided, be not added with any white granulated sugar and and other sugar materials containing reduced sugar, its sugariness is mainly derived from various edible sugar alcohol materials, and the total reducing sugar of various edible sugar alcohol materials（With glucose meter）Content≤0.5g/100g, belong to non-sugar materials（GB 13432‑2004）, it is finally obtained to keep every 100g total reducing sugars without sucrose nougat finished product with reference to preparation method technique（With glucose meter）Content≤5g, belongs to low sugar, lower calories prod（GB 13432‑2004）With low sugar, low-heat and the health taken care of one's teeth, plasma glucose and insulin level are had no significant effect, diabetes patient is available for; and product soft texture is bulk, the fine and smooth lubrication of structure, neither too hard, nor too soft, entrance is fragrant and sweet, milk is mellow, with good soft chewing mouthfeel.
Description
Technical field
The present invention relates to food production technology field, more particularly to a kind of preparation method without sucrose nougat.
Background technology
Nougat, also known as protein sugar, bird knot sugar.Be one kind by milk, granulated sugar, starch, syrup, protein, nut kernel（Flower
It is raw etc.）, the candy that is mixed of oil, water etc., because its entrance is fragrant and sweet, and have burst dense peanut and a milk, taste and chew
Strength, it is therefore, deep to be liked by adult and child.And the formation of nougat texture is not only by aerating agent performance and degree of inflation
Influence, and by formula composition, moisture of the existence form of granulated sugar molecule, production method and final products etc. because
The influence of element.Appeared in the nougat sold in the market more and deform, harden, becoming fragile in the shelf-life or the phenomenon such as founding,
And sugariness is high, easily has a negative impact to tooth and oral cavity, especially ox pricks sugar containing substantial amounts of nut kernel, as common
Shelled peanut, oleic acid/linoleic acid（O/L）I.e. oily sub- ratio only 1.2, after baking and banking up with earth processing through overheat, the temperature of heat baking causes peanut
Aoxidize, and then become sour phenomenon and oil consumption taste are occurred as soon as within the shelf-life more, directly affect the shelf life phase that ox pricks sugar
It is freshness with product.Furthermore, since 21 century, with the continuous improvement of people's living standards, being wanted to health and nutrition
Seek more and more higher, it is more and more urgent, particularly hypertension, high fat of blood, hyperglycaemia and obese people are continuously increased, and people are gradually right
The high food of sugar content is kept someone at a respectful distance.Therefore, preferable state can be kept by how developing one kind, will not occur Collapse Deformation and
It is hardened, it is long shelf-life, freshness good, and also the nutrition and health care with sugar-free or low sugar is the art without sucrose nougat
The technical problem underlying solved is needed at present.
The content of the invention
The problem of existing for prior art, the present invention proposes a kind of preparation method without sucrose nougat, made from it
Any white granulated sugar and other sugar materials containing reduced sugar are not added with product, its sugariness is mainly derived from various edible sugar alcohols
Material, the total reducing sugar of various materials（With glucose meter）Content≤0.5g/100g, belong to non-sugar materials（GB 13432-2004）,
With reference to made from process of preparing every 100g total reducing sugar can be kept without sucrose nougat finished product（With glucose meter）Content
≤ 5g, belongs to low sugar, lower calories prod（GB 13432-2004）, plasma glucose and insulin level are had no significant effect, can
It is that diabetic preferably lies fallow sweet food product for diabetes patient, to hypertension, high fat of blood, obesity and has a sweet tooth
The crowd of fear of obesity is even more preferred sweet food product, the pre- anti-caries effect for having uniqueness to tooth, and product soft texture
The fine and smooth lubrication of bulk, structure, neither too hard, nor too soft, entrance are fragrant and sweet, milk is mellow, the edible gelatin and trehalose [total reducing sugar of addition（With Portugal
Grape sugar meter）Content≤0.8g/100g ］ and bake and bank up with earth high oleic acid shelled peanut（Oleic acid/linoleic acid（O/L）I.e. oil is sub- than being 13-25）, make
Without sucrose ox prick sugar not only high resilience, chewiness foot, chew more fragrant and more fragrant, not founding, do not stick to one's teeth, and can keep preferable
Shape state, will not occur Collapse Deformation and to be hardened, and extend without sucrose ox prick sugar the shelf life phase and it is freshness the advantages of,
Product has low sugar, low in calories and the health and good soft chewing mouthfeel that take care of one's teeth.
The solution that the present invention takes is, a kind of preparation method without sucrose nougat, it is characterised in that including as follows
Step：
Step（1）, prepare frozen glue：Gelatin is immersed in the pure water of temperature≤35 DEG C with bucket, after being sufficiently mixed, is placed on clear
Be no less than 30 minutes in clean environment, make gelatin fully absorb water it is molten it is swollen after, dissolve gelatin with immersion method, immersion will be contained molten swollen bright
Glue bucket is put into tank, and water level is no more than the 2/3 of bucket height in tank, the water in anti-water stopping trough in heating process it is low-priced enter bucket
It is interior, the water in steam heating water groove is opened, temperature control is at 60-80 DEG C, gelatin in timely agitator, until gelatin is completely molten
Solution, maintain the temperature at 50-60 DEG C it is static at least more than 1 hour, exclude surface irregularities, obtain gelatin solution, then by gelatin solution with
4-6cm thickness is uniformly spread out in stainless steel disc, disk layering is overlayed stainless in closing, cleaning, room temperature≤25 DEG C environment
On steel shelf, treat that frozen glue is made in gelatin solution solidification, it is standby；
Step（2）, dissolve sugar alcohol：Pure water, maltitol liquor, isomalt, trehalose, xylitol, edible salt are mixed
Close progress heating to dissolve, with stirring during heating, until isomalt, trehalose, xylitol are completely dissolved, syrup is entered
Row is filtrated to get filtering sugar alcohol slurry；
Step（3）, infusion：Will be by step（2）Obtained filtering sugar alcohol slurry infusion in two times：1. steam is carried out to filtering sugar alcohol slurry
Infusion, when sugar alcohol slurry infusion temperature reaches 115-120 DEG C, first time infusion is completed, and pours out total infusion sugar alcohol slurry amount 30-35%'s
Sugar alcohol is starched, and the sugar alcohol slurry poured out is obtained infusion sugar alcohol slurry；2. remaining sugar alcohol slurry is continued into infusion, when sugar alcohol slurry
When infusion temperature reaches 125-130 DEG C, second of infusion is completed, and sugar alcohol slurry is obtained secondary infusion sugar alcohol slurry；
Step（4）, punching slurry beat inflation：Punching slurry is beaten inflation and carried out in two times：1. by step（3）An obtained infusion sugar alcohol
Slurry pours step（1）In obtained frozen glue, after an infusion sugar alcohol slurry is all punched, beat to sugar alcohol slurry and light white salad occur
Bar, starts to add egg white solution in starching to sugar alcohol, after egg white solution has been added, and continues to beat and starches to form stable white bubble to sugar alcohol
Foam sugar alcohol body tissue, beats inflation and completes, that is, obtain protein foam sugar alcohol body for the first time；2. slurry is filled for the first time beats inflation completion
Afterwards, by step（3）Obtained secondary infusion sugar alcohol slurry is poured in protein foam sugar alcohol body in wire, treats secondary infusion sugar alcohol slurry punching
After complete, beat to the white inflation sugar alcohol body of protein foam sugar alcohol body formation stiff, inflation is beaten for the second time and is completed, is inflated
Sugar alcohol body；
Step（5）, mixing preparation：Successively by whole-fat milk powder, vanillic aldehyde, anhydrous butter oil, refining vegetable oil, bake and bank up with earth high oleic acid peanut
Benevolence is added to step（4）Mixing allotment is carried out in the inflation sugar alcohol body of gained, mixing sugar alcohol body is obtained；
Step（6）, formed product：By step（5）The mixing sugar alcohol body of gained carries out roll pressing skin, cooling and shaping, cutting successively
Shaping, metal detection, sorting, packaging and storage, that is, obtain described without sucrose nougat.
Wherein, step（1）Prepare that to use during frozen glue gelatin intensity to carry out water suction for 140-160 Bloom gelatin molten
It is swollen, and the ratio of gelatin and the pure water mixing is gelatin: pure water=1: 1.2-2 during water suction molten swollen operation.
Wherein, step（2）The concrete operations for dissolving sugar alcohol are：In order successively by 1-5 parts by weight pure water, 15-20 weights
Measure part maltitol liquor, 1-5 parts by weight isomalt, 1-5 parts by weight trehalose, 0.5-1.5 parts by weight xylitol,
0.03-0.05 parts by weight edible salts are poured into stainless steel steam-jacked kettle, and sugar is dissolved with 0.4-0.5Mpa opened by pressure steam
Alcohol, stirring are until isomalt, trehalose, xylitol are completely dissolved, and starching heating-up temperature when sugar alcohol reaches 105-110 DEG C,
Filtered with the stainless steel mesh of 120-160 mesh, obtain filtering sugar alcohol slurry.
Wherein, step（3）The concrete operations of infusion are：1. filtering sugar alcohol slurry is poured into stainless steel steam-jacked kettle, with
0.5-0.6Mpa opened by pressure steam boiling, when sugar alcohol slurry infusion temperature reaches 115-120 DEG C, infusion sugar alcohol slurry of detection
Soft durometer, with a length 60-80cm, diameter of phi 6-8mm stainless steel bar, stainless steel steam-jacked kettle is inserted by one of rod
In interior infusion sugar alcohol slurry, taken out at once after insertion depth 15-20cm, the cut-and-dried temperature≤35 DEG C water that fills with is put into rapidly
In bucket, taken out after carrying out cooling 1-3 minute to institute's viscous sugar alcohol slurry on stainless steel bar, cooling sugar alcohol body is scraped and soft is twisted into hand
Circle sugar alcohol group, circle sugar alcohol group shaping is not scattered and not collapse-deformation, that is, reaches the soft durometer that an infusion sugar alcohol slurry needs, first
Secondary infusion is completed, and total infusion sugar alcohol slurry amount 30-35% syrup is poured out from stainless steel steam-jacked kettle, and the sugar alcohol slurry poured out is i.e.
For obtained infusion sugar alcohol slurry；2. remaining sugar alcohol slurry in stainless steel steam-jacked kettle is continued into infusion, when sugar alcohol slurry is endured
When boiling temperature and reaching 125-130 DEG C, secondary infusion sugar alcohol slurry soft durometer is detected, with a length 60-80cm, diameter of phi 6-8mm
Stainless steel bar, by the sugar alcohol slurry in one of rod insertion stainless steel steam-jacked kettle, taken at once after insertion depth 15-20cm
Go out, be put into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water, cooling 1-2 is carried out to the viscous sugar alcohol slurry of institute on stainless steel bar
Taken out after minute, will be cooled down with hand sugar alcohol body scrape and it is soft be twisted into sugar alcohol group, then sugar alcohol group is stretched into thickness 3-4mm sugar alcohol
Piece, is placed again into inner bucket water and cools down 1-3 minutes, sugar alcohol piece is broken in taking-up with hand, can directly be disconnected, that is, reaches second of infusion sugar
The soft durometer that alcohol slurry needs, second of infusion is completed, and sugar alcohol slurry is obtained secondary infusion sugar alcohol slurry.
Wherein, step（4）Punching slurry beats the concrete operations inflated：1. by 1-3 parts by weight the step of（1）Obtained frozen glue
It is put into mixer pot, it is 70 revs/min to open mixer and beat speed, by step（3）Obtained infusion sugar alcohol slurry is slowly
Pour and have in the mixer pot of frozen glue, after an infusion sugar alcohol slurry is all punched, mixer is beaten into speed by 70 revs/min
Quick 182 revs/min are transferred to, is beaten 5-10 minutes, until pale tie rod occurs in the whipping of sugar alcohol slurry in pot, then mixer is beaten
Speed is adjusted to 70 revs/min, is started to be slowly added the egg white solution of 0.8-1.5 parts by weight into mixer pot, is treated that egg white solution is added
After complete, mixer whipping speed is transferred to 182 revs/min by 70 revs/min, starts once to beat inflation, whipping 10-20 minutes, directly
Stable white foam sugar alcohol body tissue, i.e. protein foam sugar alcohol body are formed in pot, protein foam sugar alcohol volume density is detected, stops
Only mixer is beaten, and takes a 100ml measuring cup, and protein foam sugar alcohol body is packed full with into measuring cup and flat measuring cup mouthful is included with flat board, is used
Balance weighs its quality, by gained mass figures and weighing in advance and the quality and full measuring cup volume number of the 100ml measuring cups determined
Value, density calculation formula is inserted in by institute's value：Density=mass/volume=full measuring cup protein foam sugar alcohol weight/full measuring cup
Volume=tested protein foam sugar alcohol volume density, when density reaches 0.08-0.40/cm3, inflation is beaten for the first time and is completed, and obtains egg
White foam sugar alcohol body；2. fill for the first time after the completion of slurry whipping inflation, mixer whipping speed is adjusted to 70 revs/min, by step
（3）Obtained secondary infusion sugar alcohol slurry is slowly poured in the interior protein foam sugar alcohol body of mixer pot in wire, treats secondary infusion sugar
After alcohol slurry is punched, mixer whipping speed is transferred to 182 revs/min by 70 revs/min at a slow speed, starts secondary beat and inflates, beat 15-
25 minutes, until forming the white inflation sugar alcohol body of stiff, detection inflation sugar alcohol body soft durometer stopped mixer and beaten, from stirring
Mix and 20-30g inflation sugar alcohol bodies are taken out in machine pot, put into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water, cool down
Taken out after 1-2 minutes, will cooling inflation sugar alcohol body is soft is twisted into one, inflation sugar alcohol body group is pinched with finger force, sugar alcohol body is inflated
It is tack-free to refer to, that is, the soft durometer for the inflation sugar alcohol body that secondary whipping inflation needs is reached, second of whipping inflation is completed, filled
Gas sugar alcohol body.
Wherein, step（5）The concrete operations of mixing preparation are：Mixer whipping speed is adjusted to 70 revs/min, successively will
1-2 parts by weight whole-fat milk powder, 0.01-0.04 parts by weight vanillic aldehyde, 0.5-1.5 parts by weight anhydrous butter oil, 0.5-1.5 parts by weight essence
Refining vegetable oil, 10-15 parts by weight bake and bank up with earth high oleic acid shelled peanut added to step（4）Mixing is carried out in the inflation sugar alcohol body of gained to stir
Allotment is mixed, mixing sugar alcohol body is obtained.
By using preceding solution, the beneficial effects of the invention are as follows：Design as described above without sucrose nougat
Preparation method has following advantage compared to prior art：
1st, step（1）In prepare frozen glue and use immersion method（60-80 DEG C of water temperature）Gelatin is dissolved, gelatin is reduced to greatest extent molten
High temperature is met in solution preocess to produce hydrolysis and reduce the possibility of its gel strength, secondly, frozen glue is prepared into again after colloidal sol, in step
（4）In 1. first by step（1）The frozen glue and step of middle preparation（3）In 1. the mixing of infusion syrup beat into tie rod, then add
Pale blue liquid（Foaming agent）Carry out fully beating foaming, as a result of dual foaming agent --- pale blue liquid, gelatin（Sent out with pale blue liquid
Based on bubble）, and there is gelatin gel characteristic to have foam characteristics, the method makes full use of the gel characteristic of gelatin to take into account it again
Foaminess so that high resilience and toughness when sugared body is chewed, existing cotton candy it is softness, have the chewiness of toffee again, make most
Finished product embodies good resistance to chewiness and does not stick to one's teeth and reduce the possibility generation for gradually deforming, being hardened, solve existing skill
Added in art in gelatin solution form and beat the problem of can not fully demonstrating gelatin gel characteristic of presence；
2nd, step（2）The various sugar alcohol materials of middle addition, including：Maltitol liquor, isomalt（Isomalt）, xylose
Alcohol, its material total reducing sugar（With glucose meter）Content≤0.5g/100g, belong to non-sugar materials（GB 13432-2004）, to blood
Slurry glucose and insulin level have no significant effect, and are available for diabetes patient, are that diabetic preferably lies fallow sweet food product,
Crowd to hypertension, high fat of blood, obesity and the fear of obesity that has a sweet tooth is even more preferred sweet food product, has uniqueness to tooth
Pre- anti-caries effect；The trehalose of addition, its total reducing sugar≤0.8g/100g, belongs to low sugar, low calorie material（GB 13432-
2004）, not only greatly reduce the total reducing sugars of finished product（With glucose meter）Content and heat, and prevent infusion process also
The conversion of raw sugar so that finished product physical and chemical index is more easily-controllable, and improve the shape stability for making finished product and freshness, make end
Product can keep preferable shape state, will not occur Collapse Deformation, and freshness is obviously prolonged；The toast earthnut of addition
Benevolence, the high oleic acid peanut of aflatoxin, oleic acid/linoleic acid are free of using import Argentina（O/L）I.e. oil is sub- than being 13-25,
And common peanut（O/L）Oily Asia ratio only 1.2, the baking high oleic acid shelled peanut oil Asia that the present invention is added is than apparently higher than common
Peanut, not only causes inoxidizability to greatly improve, is not in oxidative rancidity and oil consumption taste within the shelf-life, it is ensured that final
It is the low sugar of product, low in calories and extend no sucrose ox and prick the shelf life lifetime of sugar and freshness, and become health
Food is possibly realized；
3rd, step（4）In the obtained inflation sugar alcohol body of method 1., 2. and step（5）In obtained mixing sugar alcohol body, with good
Good stability and water holding, water-retaining property so that finished product moisture is stable in 7-9%（Winter 7-9%, summer 7-8%）, than general
It is connected with the sugared sugared finished product moisture of ox bundle and has more 2-3%, it is ensured that without the moderate soft durometer of sucrose ox bundle sugar product and well
Chewiness mouthfeel；
In summary, the preparation method of the present invention without sucrose nougat is simply easily realized, is adapted to quantitatively manufacture
Use, it is practical, and also the nougat finished product as made from the preparation method without sucrose nougat can keep every 100g
Total reducing sugars（With glucose meter）Content≤5g, belongs to low sugar, lower calories prod（GB 13432-2004）, product quality is soft
The soft fine and smooth lubrication of bulk, structure, neither too hard, nor too soft, entrance are fragrant and sweet, milk is mellow, and therefore, product has low sugar, low-heat and protection tooth
The health of tooth and good soft chewing mouthfeel, are that diabetic preferably lies fallow sweet food product, to hypertension, high blood
The crowd of fat, obesity and the fear of obesity that has a sweet tooth is even more preferred sweet food product, and the pre- anti-caries for having uniqueness to tooth are made
With, the health properties of product are improved, it is practical.
Embodiment
In conjunction with specific embodiment, the present invention is further described.
The embodiment of the present invention is disclosed, and a kind of preparation method without sucrose nougat comprises the following steps：
Step（1）, prepare frozen glue：Gelatin intensity is immersed in the pure water of temperature≤35 DEG C with bucket for 160 Bloom gelatin
In, the ratio of gelatin and pure water mixing is gelatin: pure water=1: 1.2, after being sufficiently mixed, it is placed in clean environment not
Less than 30 minutes, make gelatin fully absorb water it is molten it is swollen after, dissolve gelatin with immersion method, the bucket through the molten swollen gelatin of absorbing water will be filled and put
Enter in tank, water level is no more than the 2/3 of bucket height in tank, the water in anti-water stopping trough in heating process it is low-priced enter bucket in, open
Water in steam heating water groove, temperature control is at 60-80 DEG C, gelatin in timely agitator, until gelatin is completely dissolved, keeps temperature
Degree is static at least more than 1 hour at 50-60 DEG C, excludes surface irregularities, obtains gelatin solution, then by gelatin solution with 4-6cm thickness
Degree is uniformly spread out in stainless steel disc, and disk is layered on the stainless steel shelf overlayed in closing, cleaning, room temperature≤25 DEG C environment,
Treat that frozen glue is made in gelatin solution solidification, it is standby；
Step（2）, dissolve sugar alcohol：In order successively by 1kg pure water, 15 Kg maltitol liquors, 3 Kg isomalts, 2
Kg trehaloses, 0.5Kg xylitols, 0.03Kg edible salts are poured into stainless steel steam-jacked kettle, are opened with 0.4-0.5Mpa pressure
Open steam and dissolve sugar alcohol, stirring until various sugar alcohols and trehalose are completely dissolved, when sugar alcohol slurry heating-up temperature reaches 105-110
DEG C, filtered with the stainless steel mesh of 160 mesh, obtain filtering sugar alcohol slurry；
Step（3）, infusion：Will be by step（2）Obtained filtering sugar alcohol slurry infusion in two times：1. filtering sugar alcohol slurry is poured into stainless
In steel steam-jacked kettle, with 0.5-0.6Mpa opened by pressure steam boiling, starch infusion temperature when sugar alcohol and reach 115-120 DEG C,
Infusion sugar alcohol slurry soft durometer of detection, with a length 70cm, diameter of phi 7mm stainless steel bar, one of rod is inserted not
In rust steel steam-jacked kettle in infusion sugar alcohol slurry, taken out at once after insertion depth 15-20cm, cut-and-dried fill with is put into rapidly
In the bucket of temperature≤35 DEG C water, taken out after carrying out cooling 1-3 minutes to the viscous sugar alcohol slurry of institute on stainless steel bar, sugar alcohol will be cooled down with hand
Body scrape and it is soft be twisted into garden sugar alcohol group, the shaping of garden sugar alcohol group is not scattered and not collapse-deformation, that is, reaches that an infusion sugar alcohol slurry is needed
The soft durometer wanted, first time infusion is completed, and total infusion sugar alcohol slurry amount 30-35% syrup is poured out from stainless steel steam-jacked kettle,
The sugar alcohol slurry poured out is obtained infusion sugar alcohol slurry；2. remaining sugar alcohol slurry in stainless steel steam-jacked kettle is continued to endure
Boil, when sugar alcohol slurry infusion temperature reaches 125-130 DEG C, detect secondary infusion sugar alcohol slurry soft durometer, with a length 70cm, directly
Footpath Φ 7mm stainless steel bar, during the sugar alcohol in an insertion stainless steel steam-jacked kettle of rod is starched, insertion depth 15-20cm
Take out, be put into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water at once afterwards, the viscous sugar alcohol of institute on stainless steel bar is starched into
Row cooling is taken out after 1-2 minute, with hand will cooling sugar alcohol body scrape and it is soft be twisted into sugar alcohol group, then sugar alcohol group is stretched into thickness 3-
4mm sugar alcohol piece, is placed again into inner bucket water and cools down 1-3 minutes, sugar alcohol piece is broken in taking-up with hand, can directly be disconnected, that is, reaches the
The soft durometer that secondary infusion sugar alcohol slurry needs, second of infusion is completed, and sugar alcohol slurry is obtained secondary infusion sugar alcohol slurry；
Step（4）, punching slurry beat inflation：Punching slurry is beaten inflation and carried out in two times：1. by 1.5Kg the step of（1）Obtained frozen glue
It is put into mixer pot, opens mixer and beat speed at a slow speed（70 revs/min）, by step（3）An obtained infusion sugar alcohol
Slurry, which is slowly poured, to be had in the mixer pot of frozen glue, after infusion sugar alcohol slurry is all punched, by mixer beat speed by
At a slow speed（70 revs/min）It is transferred to quick（182 revs/min）, it is quick to beat 5-10 minutes, until there is pale in the whipping of sugar alcohol slurry in pot
Tie rod, then mixer whipping speed is adjusted at a slow speed（70 revs/min）, start to be slowly added 0.6Kg egg into mixer pot
Clear liquid, after egg white solution has been added, speed is beaten by a slow speed by mixer（70 revs/min）It is transferred to quick（182 revs/min）, start
Inflation is once beaten, it is quick to beat 15-20 minutes, until forming stable white foam sugar alcohol body tissue, i.e. protein vacuole in pot
Foam sugar alcohol body（Or：Albumen sugar alcohol bubble base）, protein foam sugar alcohol volume density is detected, stops mixer and beats, take one
100ml measuring cups, are packed full with measuring cup by protein foam sugar alcohol body and flat measuring cup mouthful are included with flat board, weigh with scale its quality, by institute
Mass figures and the in advance quality of the 100ml measuring cups of weighing and measure and completely measuring cup volumetric quantities are obtained, institute's value are inserted in close
Spend calculation formula：Density=mass/volume=full measuring cup protein foam sugar alcohol weight/full measuring cup volume=tested protein foam sugar
Alcohol volume density, when density reaches 0.08-0.40/cm3, inflation is beaten for the first time and is completed, and obtains protein foam sugar alcohol body；2. first
It is secondary to fill after the completion of slurry whipping inflation, mixer whipping speed is adjusted at a slow speed（70 revs/min）, by step（3）What is obtained is secondary
Infusion sugar alcohol slurry is slow to be poured in mixer pot in protein foam sugar alcohol body in wire, will after secondary infusion sugar alcohol slurry is punched
Mixer beats speed by a slow speed（70 revs/min）It is transferred to quick（182 revs/min）, start secondary beat and inflate, quickly beat 15-
25 minutes, until forming the white inflation sugar alcohol body of stiff, detection inflation sugar alcohol body soft durometer stopped mixer and beaten, from stirring
Mix and 20-30g inflation sugar alcohol bodies are taken out in machine pot, put into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water, cool down
Taken out after 1-2 minutes, will cooling inflation sugar alcohol body is soft is twisted into one, inflation sugar alcohol body group is pinched with finger force, sugar alcohol body is inflated
It is tack-free to refer to, that is, reach the secondary soft durometer for beating the inflation sugar alcohol body that inflation needs.Second of whipping inflation is completed, and is filled
Gas sugar alcohol body；
Step（5）, mixing preparation：Mixer whipping speed is adjusted at a slow speed（70 revs/min）, successively by 1Kg whole-fat milk powders,
0.02Kg vanillic aldehydes, 1Kg anhydrous butter oils, 1Kg refining vegetable oils, 13Kg bake and bank up with earth high oleic acid shelled peanut added to step（4）Gained
Inflation sugar alcohol body in carry out mixing allotment, obtain mixing sugar alcohol body；
Step（6）, formed product：By step（5）The mixing sugar alcohol body of gained carries out roll pressing skin, cooling and shaping, cutting successively
Shaping, metal detection, sorting, packaging and storage, that is, obtain described without sucrose nougat.
To the gelatin in the preparation method material therefor without sucrose nougat of above-mentioned design, maltitol liquor, different malt
Ketose alcohol, xylitol, anhydrous butter oil, bake and bank up with earth high oleic acid shelled peanut and the nothing as made from the above-mentioned preparation method without sucrose nougat
Sucrose nougat（Finished product）The measure of sucrose in food is carried out respectively, and measurement result is as shown in table 1 below：
The measurement result table of sucrose in table 1, food
Without sucrose nougat according to made from the preparation method without sucrose nougat of above-mentioned design（Finished product）, it is not added with product
Any white granulated sugar and other sugar materials containing reduced sugar, total reducing sugar of the finished product per 100g（With glucose meter）Content≤5g, category
In low sugar, lower calories prod（GB 13432-2004）, its sugariness is mainly derived from various edible sugar alcohol materials, each material total reducing sugar
（With glucose meter）Content≤0.5g/100g, belong to non-sugar materials（GB 13432-2004）, to plasma glucose and pancreas islet
Plain level has no significant effect, and is available for diabetes patient, is that diabetic preferably lies fallow sweet food product, to hypertension, high blood
The crowd of fat, obesity and the fear of obesity that has a sweet tooth is even more preferred sweet food product, and the pre- anti-caries for having uniqueness to tooth are made
With, and added in product edible gelatin, trehalose and bake and bank up with earth high oleic acid shelled peanut（Oleic acid/linoleic acid（O/L）I.e. oil is sub- compares
For 13-25）So that without sucrose ox prick sugar not only high resilience, chewiness foot, chew more fragrant and more fragrant, not founding, do not stick to one's teeth, Er Qieneng
Enough keep preferable shape state, will not occur Collapse Deformation and to be hardened, and extend without sucrose ox prick sugar the shelf life phase and
Freshness the advantages of, product has low sugar, low in calories and the health and good soft chewing mouthfeel that take care of one's teeth, practical
Property is strong.
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 modifications and changes, all belong to the scope of the claims that the present invention advocates, and are not limited to those disclosed embodiments.
Claims (6)
1. a kind of preparation method without sucrose nougat, it is characterised in that comprise the following steps：
Step（1）, prepare frozen glue：Gelatin is immersed in the pure water of temperature≤35 DEG C with bucket, after being sufficiently mixed, is placed on clear
Be no less than 30 minutes in clean environment, make gelatin fully absorb water it is molten it is swollen after, dissolve gelatin with immersion method, immersion will be contained molten swollen bright
Glue bucket is put into tank, and water level is no more than the 2/3 of bucket height in tank, the water in anti-water stopping trough in heating process it is low-priced enter bucket
It is interior, the water in steam heating water groove is opened, temperature control is at 60-80 DEG C, gelatin in timely agitator, until gelatin is completely molten
Solution, maintain the temperature at 50-60 DEG C it is static at least more than 1 hour, exclude surface irregularities, obtain gelatin solution, then by gelatin solution with
4-6cm thickness is uniformly spread out in stainless steel disc, disk layering is overlayed stainless in closing, cleaning, room temperature≤25 DEG C environment
On steel shelf, treat that frozen glue is made in gelatin solution solidification, it is standby；
Step（2）, dissolve sugar alcohol：Pure water, maltitol liquor, isomalt, trehalose, xylitol, edible salt are mixed
Close progress heating to dissolve, with stirring during heating, until isomalt, trehalose, xylitol are completely dissolved, syrup is entered
Row is filtrated to get filtering sugar alcohol slurry；
Step（3）, infusion：Will be by step（2）Obtained filtering sugar alcohol slurry infusion in two times：1. steam is carried out to filtering sugar alcohol slurry
Infusion, when sugar alcohol slurry infusion temperature reaches 115-120 DEG C, first time infusion is completed, and pours out total infusion sugar alcohol slurry amount 30-35%'s
Sugar alcohol is starched, and the sugar alcohol slurry poured out is obtained infusion sugar alcohol slurry；2. remaining sugar alcohol slurry is continued into infusion, when sugar alcohol slurry
When infusion temperature reaches 125-130 DEG C, second of infusion is completed, and sugar alcohol slurry is obtained secondary infusion sugar alcohol slurry；
Step（4）, punching slurry beat inflation：Punching slurry is beaten inflation and carried out in two times：1. will be by step（3）An obtained infusion sugar
Alcohol slurry pours step（1）In obtained frozen glue, after an infusion sugar alcohol slurry is all punched, beat to sugar alcohol slurry and pale occur
Tie rod, starts to add egg white solution in starching to sugar alcohol, after egg white solution has been added, and continues to beat and starches to form stable white to sugar alcohol
Foam sugar alcohol body tissue, beats inflation and completes, that is, obtain protein foam sugar alcohol body for the first time；2. slurry whipping is filled for the first time to have inflated
Cheng Hou, by step（3）Obtained secondary infusion sugar alcohol slurry is poured in protein foam sugar alcohol body in wire, treats secondary infusion sugar alcohol slurry
After punching, beat to the white inflation sugar alcohol body of protein foam sugar alcohol body formation stiff, inflation is beaten for the second time and is completed, is filled
Gas sugar alcohol body；
Step（5）, mixing preparation：Successively by whole-fat milk powder, vanillic aldehyde, anhydrous butter oil, refining vegetable oil, bake and bank up with earth high oleic acid peanut
Benevolence is added to step（4）Mixing allotment is carried out in the inflation sugar alcohol body of gained, mixing sugar alcohol body is obtained；
Step（6）, formed product：By step（5）The mixing sugar alcohol body of gained carries out roll pressing skin, cooling and shaping, cutting successively
Shaping, metal detection, sorting, packaging and storage, that is, obtain described without sucrose nougat.
2. the preparation method according to claim 1 without sucrose nougat, it is characterised in that：Step（1）Prepare frozen glue mistake
Used in journey gelatin intensity for 140-160 Bloom gelatin carry out water suction it is molten swollen, and absorb water molten swollen operation when the gelatin with
The ratio of pure water mixing is gelatin: pure water=1: 1.2-2.
3. the preparation method according to claim 1 without sucrose nougat, it is characterised in that step（2）Dissolve sugar alcohol
Concrete operations are：In order successively by 1-5 parts by weight pure water, 15-20 parts by weight maltitol liquor, the different malt of 1-5 parts by weight
Ketose alcohol, 1-5 parts by weight trehalose, 0.5-1.5 parts by weight xylitol, 0.03-0.05 parts by weight edible salts pour into stainless steel steaming
In vapour jacketed pan, sugar alcohol is dissolved with 0.4-0.5Mpa opened by pressure steam, stirring is until isomalt, trehalose, wood
Sugar alcohol is completely dissolved, and when sugar alcohol slurry heating-up temperature reaches 105-110 DEG C, is filtered, obtained with the stainless steel mesh of 120-160 mesh
Filter sugar alcohol slurry.
4. the preparation method according to claim 1 without sucrose nougat, it is characterised in that step（3）Infusion it is specific
Operate and be：1. filtering sugar alcohol slurry is poured into stainless steel steam-jacked kettle, with 0.5-0.6Mpa opened by pressure steam boiling, when
Sugar alcohol slurry infusion temperature reaches 115-120 DEG C, infusion sugar alcohol slurry soft durometer of detection, with length 60-80cm, a diameter of phi
6-8mm stainless steel bar, during infusion sugar alcohol in an insertion stainless steel steam-jacked kettle of rod is starched, insertion depth 15-20cm
Take out, be put into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water at once afterwards, the viscous sugar alcohol of institute on stainless steel bar is starched into
Row cooling is taken out after 1-3 minute, will be cooled down with hand sugar alcohol body scrape and it is soft be twisted into round sugar alcohol group, circle sugar alcohol group be molded do not scatter and
Collapse-deformation, that is, do not reach the soft durometer that an infusion sugar alcohol slurry needs, first time infusion is completed, from stainless steel steam-jacked kettle
In pour out total infusion sugar alcohol slurry amount 30-35% syrup, the sugar alcohol slurry poured out is obtained infusion sugar alcohol slurry；2. will not
Remaining sugar alcohol slurry continues infusion in rust steel steam-jacked kettle, when sugar alcohol slurry infusion temperature reaches 125-130 DEG C, detects secondary
Infusion sugar alcohol starches soft durometer, and with a length 60-80cm, diameter of phi 6-8mm stainless steel bar, stainless steel is inserted by one of rod
In steam-jacked kettle sugar alcohol slurry in, taken out at once after insertion depth 15-20cm, be put into rapidly it is cut-and-dried fill with temperature≤
In the bucket of 35 DEG C of water, take out, scraped with hand by sugar alcohol body is cooled down after carrying out cooling 1-2 minutes to the viscous sugar alcohol slurry of institute on stainless steel bar
And it is soft be twisted into sugar alcohol group, then sugar alcohol group is stretched into thickness 3-4mm sugar alcohol piece, is placed again into inner bucket water and cools down 1-3 minutes,
Sugar alcohol piece is broken in taking-up with hand, can directly be disconnected, that is, reaches the soft durometer that second of infusion sugar alcohol slurry needs, and second of infusion is complete
Into sugar alcohol slurry is obtained secondary infusion sugar alcohol slurry.
5. the preparation method according to claim 1 without sucrose nougat, it is characterised in that step（4）Punching slurry whipping is filled
The concrete operations of gas are：1. by 1-3 parts by weight the step of（1）Obtained frozen glue is put into mixer pot, is opened mixer and is beaten
Speed is 70 revs/min, by step（3）Obtained infusion sugar alcohol slurry, which is slowly poured, to be had in the mixer pot of frozen glue, treats one
After secondary infusion sugar alcohol slurry is all punched, mixer whipping speed is transferred to quick 182 revs/min by 70 revs/min, 5-10 points are beaten
Clock, until pale tie rod occurs in the whipping of sugar alcohol slurry in pot, then mixer whipping speed is adjusted to 70 revs/min, is started to stirring
The egg white solution that 0.8-1.5 parts by weight are slowly added in machine pot is mixed, after egg white solution has been added, mixer is beaten into speed by 70
182 revs/min rev/min are transferred to, starts once to beat inflation, beats 10-20 minute, until it is sugared that stable white foam is formed in pot
Alcohol body tissue, i.e. protein foam sugar alcohol body, detect protein foam sugar alcohol volume density, stop mixer and beat, take a 100ml amount
Cup, is packed full with measuring cup by protein foam sugar alcohol body and flat measuring cup mouthful is included with flat board, weigh with scale its quality, by gained mass number
Value and weighing in advance and the quality and full measuring cup volumetric quantities of the 100ml measuring cups determined, are inserted in density by institute's value and calculate public
Formula：Density=mass/volume=full measuring cup protein foam sugar alcohol weight/full measuring cup volume=tested protein foam sugar alcohol volume density,
When density reaches 0.08-0.40/cm3, inflation is beaten for the first time and is completed, and obtains protein foam sugar alcohol body；2. slurry is filled for the first time to stir
Beat after the completion of inflation, mixer whipping speed is adjusted to 70 revs/min, by step（3）Obtained secondary infusion sugar alcohol slurry is slow
Poured in wire in mixer pot in protein foam sugar alcohol body, after secondary infusion sugar alcohol slurry is punched, mixer is beaten into speed
182 revs/min are transferred to by 70 revs/min at a slow speed, starts secondary beat and inflates, beat 15-25 minutes, until the white for forming stiff is filled
Gas sugar alcohol body, detection inflation sugar alcohol body soft durometer, stops mixer and beats, and 20-30g inflation sugar alcohols are taken out from mixer pot
Body, is put into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water, and cooling is taken out after 1-2 minutes, by cooling inflation sugar
Alcohol body is soft to be twisted into one, and inflation sugar alcohol body group is pinched with finger force, and inflation sugar alcohol body is tack-free to be referred to, that is, reaches that secondary beat is inflated
The soft durometer of the inflation sugar alcohol body needed, second of whipping inflation is completed, and obtains inflating sugar alcohol body.
6. the preparation method according to claim 1 without sucrose nougat, it is characterised in that step（5）Mixing preparation
Concrete operations are：Mixer whipping speed is adjusted to 70 revs/min, successively by 1-2 parts by weight whole-fat milk powder, 0.01-0.04 weights
Amount part vanillic aldehyde, 0.5-1.5 parts by weight anhydrous butter oil, 0.5-1.5 parts by weight refining vegetable oil, 10-15 parts by weight bake and bank up with earth high oil
Sour shelled peanut is added to step（4）Mixing allotment is carried out in the inflation sugar alcohol body of gained, mixing sugar alcohol body is obtained.
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| CN107647075A (en) * | 2017-03-29 | 2018-02-02 | 嘉士柏股份有限公司 | A kind of preparation method of soft chew nougat |
| CN108770976A (en) * | 2018-06-08 | 2018-11-09 | 成都喜相逢食品有限公司 | A kind of low sugar nougat and preparation method thereof |
| 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 |
| CN109601686A (en) * | 2019-01-29 | 2019-04-12 | 大连丹特生物技术有限公司 | A kind of sugar-free aerated candy and preparation method thereof |
| CN109699800A (en) * | 2019-02-25 | 2019-05-03 | 云南省林业科学院 | A kind of multidimensional walnut nougat and its processing method |
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