CN107041449B - A kind of preparation method of no sucrose nougat - Google Patents
A kind of preparation method of no sucrose nougat Download PDFInfo
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- CN107041449B CN107041449B CN201710198336.7A CN201710198336A CN107041449B CN 107041449 B CN107041449 B CN 107041449B CN 201710198336 A CN201710198336 A CN 201710198336A CN 107041449 B CN107041449 B CN 107041449B
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- sugar alcohol
- slurry
- infusion
- sugar
- inflation
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- 229930006000 Sucrose Natural products 0.000 title claims abstract description 32
- 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 32
- 239000005720 sucrose Substances 0.000 title claims abstract description 32
- 235000015145 nougat Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 220
- 235000000346 sugar Nutrition 0.000 claims abstract description 50
- 238000000034 method Methods 0.000 claims abstract description 10
- 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
- 239000002002 slurry Substances 0.000 claims description 111
- 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 47
- 239000008273 gelatin Substances 0.000 claims description 47
- 229920000159 gelatin Polymers 0.000 claims description 47
- 235000019322 gelatine Nutrition 0.000 claims description 47
- 235000011852 gelatine desserts Nutrition 0.000 claims description 47
- 229910001220 stainless steel Inorganic materials 0.000 claims description 36
- 239000010935 stainless steel Substances 0.000 claims description 36
- 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
- 238000001816 cooling Methods 0.000 claims description 22
- 239000003292 glue Substances 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 14
- 235000019198 oils Nutrition 0.000 claims description 14
- 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 13
- 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
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 13
- 244000105624 Arachis hypogaea Species 0.000 claims description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 13
- 235000018262 Arachis monticola Nutrition 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
- 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 13
- 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 13
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 13
- 238000002156 mixing Methods 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
- 235000020232 peanut Nutrition 0.000 claims description 13
- 238000011049 filling Methods 0.000 claims description 11
- 238000003780 insertion Methods 0.000 claims description 11
- 230000037431 insertion Effects 0.000 claims description 11
- 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
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 10
- 235000014103 egg white Nutrition 0.000 claims description 10
- 210000000969 egg white Anatomy 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 10
- 239000000811 xylitol Substances 0.000 claims description 10
- 235000010447 xylitol Nutrition 0.000 claims description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 10
- 229960002675 xylitol Drugs 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 239000000905 isomalt Substances 0.000 claims description 9
- 235000010439 isomalt Nutrition 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
- 238000004080 punching Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 6
- 239000000845 maltitol Substances 0.000 claims description 6
- 235000010449 maltitol Nutrition 0.000 claims description 6
- 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 6
- 229940035436 maltitol Drugs 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 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
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 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
- 238000007654 immersion Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 238000004364 calculation method Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 claims description 2
- 229910000831 Steel Inorganic materials 0.000 claims description 2
- 235000012045 salad Nutrition 0.000 claims description 2
- 239000010959 steel Substances 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- NBGXQZRRLOGAJF-UHFFFAOYSA-N Maltulose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)(CO)OCC1O NBGXQZRRLOGAJF-UHFFFAOYSA-N 0.000 claims 1
- 229910000754 Wrought iron Inorganic materials 0.000 claims 1
- 238000005520 cutting process Methods 0.000 claims 1
- JCQLYHFGKNRPGE-HFZVAGMNSA-N maltulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-HFZVAGMNSA-N 0.000 claims 1
- 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 8
- 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 8
- 230000036541 health Effects 0.000 abstract description 6
- 230000001055 chewing effect Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 abstract description 5
- 102000004877 Insulin Human genes 0.000 abstract description 4
- 108090001061 Insulin Proteins 0.000 abstract description 4
- 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 4
- 229940125396 insulin Drugs 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000005461 lubrication Methods 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 description 17
- 208000008589 Obesity Diseases 0.000 description 9
- 235000020824 obesity Nutrition 0.000 description 9
- 235000021147 sweet food Nutrition 0.000 description 8
- 206010020772 Hypertension Diseases 0.000 description 5
- 208000031226 Hyperlipidaemia Diseases 0.000 description 4
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 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
- 230000000675 anti-caries Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 108010003571 Nut Proteins Proteins 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 150000008163 sugars Chemical class 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
- 229920000742 Cotton Polymers 0.000 description 1
- 208000007976 Ketosis Diseases 0.000 description 1
- 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 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 238000004090 dissolution Methods 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
- 235000001497 healthy 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
- 150000002584 ketoses Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000000746 purification Methods 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
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 fields, a kind of preparation method of no 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 various edible sugar alcohol materials total reducing sugar (with glucose meter) content≤0.5g/100g, belong to non-sugar materials (GB 13432-2004), in conjunction with preparation method technique, every 100g total reducing sugar (with glucose meter) content≤5g is able to maintain without sucrose nougat finished product made from final, belong to low sugar, lower calories prod (GB 13432-2004), with low sugar, low-heat and the health to take care of one's teeth, plasma glucose and insulin level are had no significant effect, for diabetes patient, and product is soft bulk, structure is thin Greasy lubrication, neither too hard, nor too soft, entrance is fragrant and sweet, milk is mellow, has good soft chewing mouthfeel.
Description
Technical field
The present invention relates to food production technology field, in particular to a kind of preparation method of no sucrose nougat.
Background technique
Nougat, also known as protein sugar, bird knot sugar.It is a kind of by milk, granulated sugar, starch, syrup, protein, nut kernel (flower
It is raw etc.), the candy that is mixed of oil, water etc., since its entrance is fragrant and sweet, and have strand dense a peanut and 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 moisture content by formula composition, the existence form of granulated sugar molecule, production method and final products etc. because
The influence of element.Current market sales of nougat appeared in the shelf-life more to be deformed, hardens, becoming fragile or phenomena such as founding,
And sugariness is high, easily has an adverse effect to tooth and oral cavity, and especially ox is pricked sugared containing a large amount of nut kernel, such as common
Shelled peanut, oleic acid/linoleic acid (O/L) i.e. oil is sub- than being only 1.2, and after overheat bakes and banks up with earth processing, the temperature of heat baking makes peanut
It aoxidizes, and then mostly occurs as soon as rancid phenomenon and oil consumption taste within the shelf-life, directly affect the shelf life phase that ox pricks sugar
It is freshness with product.Furthermore since the 21th century, with the continuous improvement of people's living standards, being wanted to health and nutrition
Ask higher and higher, more more and more urgent, especially hypertension, hyperlipidemia, hyperglycemia and obesity continues to increase, people are gradually right
The high food of sugar content is kept someone at a respectful distance.Therefore, how to develop one kind and be able to maintain ideal state, 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 for needing to solve at present.
Summary of the invention
In view of the problems of the existing technology, the present invention proposes a kind of preparation method of no sucrose nougat, made from
Any white granulated sugar and other sugar materials containing reduced sugar are not added in product, sugariness is mainly derived from various edible sugar alcohols
Material, total reducing sugar (with glucose meter) contents of a variety of materials≤0.5g/100g, category non-sugar materials (GB 13432-2004),
Total reducing sugar (with glucose meter) content of every 100g is able to maintain without sucrose nougat finished product in conjunction with made from process of preparing
≤ 5g belongs to low sugar, lower calories prod (GB13432-2004), has no significant effect to plasma glucose and insulin level, can
For diabetes patient, it is that diabetic preferably lies fallow sweet food product, to hypertension, hyperlipidemia, obesity and has a sweet tooth
The crowd of fear of obesity is even more preferred sweet food product, has unique pre- anti-caries to act on tooth, and product is soft
The fine and smooth lubrication of bulk, structure, neither too hard, nor too soft, entrance is fragrant and sweet, milk is mellow, and [total reducing sugar is (with Portugal for the edible gelatin and trehalose of addition
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, the more chew the more fragrant, not founding, do not stick to one's teeth, but also be able to maintain ideal
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 that,
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 of no sucrose nougat, which is characterized in that including as follows
Step:
Step (1) prepares frozen glue: gelatin being immersed in the pure water of temperature≤35 DEG C with bucket, after being sufficiently mixed, is placed
In clean environment be no less than 30 minutes, make gelatin sufficiently absorb water it is molten it is swollen after, with immersion method dissolve gelatin, will contain impregnate it is molten swollen
Gelatin bucket be put into sink, water level is no more than the 2/3 of bucket height in sink, and the water in anti-water stopping trough is splashed into during heating
In bucket, the water in steam heating water slot is opened, temperature is controlled 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 at least 1 hour or more static, exclude surface irregularities, obtain gelatin solution, then by gelatin solution with
The thickness of 4-6cm is uniformly spread out in stainless steel disc, and disk layering is overlayed closing, cleaning, stainless in the environment of room temperature≤25 DEG C
On steel shelf, is solidified to gelatin solution and frozen glue is made, it is spare；
Step (2) dissolves sugar alcohol: by pure water, maltitol liquor, isomalt, trehalose, xylitol, eating
Salt mixing carries out heating and dissolves, with stirring when heating, until isomalt, trehalose, xylitol are completely dissolved, to sugar
Slurry is filtered to obtain filtering sugar alcohol slurry；
Step (3), infusion: infusion in two times will be starched by the filtering sugar alcohol that step (2) obtain: 1. filtering sugar alcohol slurry will be carried out
Steam boiling, when sugar alcohol slurry infusion temperature reaches 115-120 DEG C, first time infusion is completed, and total infusion sugar alcohol slurry amount 30- is poured out
35% sugar alcohol slurry, the sugar alcohol slurry poured out are obtained infusion sugar alcohol slurry；2. remaining sugar alcohol is starched and continues infusion, when
When sugar alcohol slurry 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 is carried out in two times: an infusion for 1. obtaining step (3)
Sugar alcohol slurry pours in the frozen glue that step (1) obtains, and after an infusion sugar alcohol slurry all punches, whipping to sugar alcohol slurry occurs light white
Salad item starts to add egg white solution into sugar alcohol slurry, after egg white solution has added, continue to beat to sugar alcohol starch to be formed it is stable white
Color foam sugar alcohol body tissue is beaten inflation for the first time and is completed to get protein foam sugar alcohol body is arrived；2. filling slurry for the first time beats inflation
After the completion, it pours secondary infusion sugar alcohol that step (3) obtains slurry is linear in protein foam sugar alcohol body, to secondary infusion sugar alcohol
After slurry punches, whipping to protein foam sugar alcohol body forms the white inflation sugar alcohol body of stiff, and second of whipping inflation is completed, obtained
Inflate 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
Shelled peanut is added in the resulting inflation sugar alcohol body of step (4) and carries out mixing allotment, obtains mixed sugar alcohol；
Step (6), formed product: by the resulting mixed sugar alcohol of step (5) successively carry out roll pressing skin, cooling and shaping,
Excision forming metal detection, is sorted, is packed and stored to get the no sucrose nougat is arrived.
Wherein, step (1) uses gelatin intensity to absorb water for the gelatin of 140-160Bloom g during preparing frozen glue
It is molten swollen, and the gelatin and the ratio of pure water mixing are gelatin: pure water=1: 1.2-2 when water suction molten swollen operation.
Wherein, step (2) dissolves the concrete operations of sugar alcohol are as follows: in order successively by 1-5 parts by weight pure water, 15-20 weight
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 salt pours into stainless steel steam-jacked kettle, dissolves sugar with the opened by pressure steam of 0.4-0.5Mpa
Alcohol, stirring are completely dissolved up to isomalt, trehalose, xylitol, are starched heating temperature when sugar alcohol and are reached 105-110 DEG C,
It is filtered with the stainless steel mesh of 120-160 mesh, obtains filtering sugar alcohol slurry.
Wherein, the concrete operations of step (3) infusion are as follows: 1. filtering sugar alcohol slurry is poured into stainless steel steam-jacked kettle, with
The opened by pressure steam boiling of 0.5-0.6Mpa starches infusion temperature when sugar alcohol and reaches 115-120 DEG C, detects an infusion sugar alcohol slurry
Hardness, with the stainless steel bar of a root long degree 60-80cm, diameter of phi 6-8mm, by an insertion stainless steel steam-jacked kettle of stick
It in interior infusion sugar alcohol slurry, is taken out at once after insertion depth 15-20cm, is put into the cut-and-dried temperature≤35 DEG C water that fills with rapidly
In bucket, the viscous sugar alcohol slurry of institute on stainless steel bar take out after cooling down 1-3 minutes, cooling sugar alcohol body is scraped and rubbed into hand
Circle sugar alcohol group, the molding of circle sugar alcohol group is not scattered and not collapse-deformation, that is, reaches the hardness that an infusion sugar alcohol slurry needs, and first
Secondary infusion is completed, and the syrup of total infusion sugar alcohol slurry amount 30-35% 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. sugar alcohol remaining in stainless steel steam-jacked kettle is starched and continues infusion, when sugar alcohol slurry is endured
When boiling temperature and reaching 125-130 DEG C, secondary infusion sugar alcohol slurry hardness is detected, with a root long degree 60-80cm, diameter of phi 6-8mm
Stainless steel bar taken in the sugar alcohol slurry in one of stick insertion stainless steel steam-jacked kettle at once after insertion depth 15-20cm
Out, it is 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
It is taken out after minute, cooling sugar alcohol body is scraped and rubbed into sugar alcohol group with hand, then sugar alcohol group is stretched into the sugar alcohol of thickness 3-4mm
Piece is placed again into cooling 1-3 minutes in inner bucket water, and taking-up breaks sugar alcohol piece with hand, can directly disconnect, that is, reaches second of infusion sugar
The hardness that alcohol slurry needs, second of infusion are completed, and sugar alcohol slurry is obtained secondary infusion sugar alcohol slurry.
Wherein, step (4) punching slurry beats the concrete operations of inflation are as follows: the frozen glue for 1. obtaining (1) the step of 1-3 parts by weight
It is put into blender pot, opening blender and beating speed is 70 revs/min, and the infusion sugar alcohol slurry that step (3) is obtained is slowly
It pours and has in the blender pot of frozen glue, after an infusion sugar alcohol slurry all punches, blender 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 blender is beaten
Speed adjusts the egg white solution for starting that 0.8-1.5 parts by weight are slowly added into blender pot to 70 revs/min, adds to egg white solution
After complete, blender whipping speed is transferred to 182 revs/min by 70 revs/min, starts primary beat and inflates, whipping 10-20 minutes, directly
Stable white foam sugar alcohol body tissue, i.e. protein foam sugar alcohol body are formed in pot, are detected protein foam sugar alcohol volume density, are stopped
Only blender is beaten, and takes a 100ml measuring cup, protein foam sugar alcohol body is packed full with measuring cup and includes flat measuring cup mouth with plate, is used
Balance claims its quality, by gained quality, weighs the quality of 100ml measuring cup in advance and measures full measuring cup volume in advance, is inserted in density
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 0.08-0.40g/cm3, whipping inflation for the first time is completed, and protein foam sugar alcohol body is obtained；2. the
It once fills after the completion of slurry whipping inflation, blender whipping speed is adjusted to 70 revs/min, the secondary infusion that step (3) is obtained
Sugar alcohol slurry is slowly linear to be poured in blender pot in protein foam sugar alcohol body, after secondary infusion sugar alcohol slurry punches, will be stirred
Machine beats speed and is transferred to 182 revs/min by 70 revs/min at a slow speed, starts secondary whipping inflation, beats 15-25 minutes, until being formed thick
Thick white inflation sugar alcohol body, detection inflation sugar alcohol body hardness stop blender and beat, take out 20-30g from blender pot
Sugar alcohol body is inflated, is put into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water, is taken out after 1-2 minutes cooling, it will be cold
But inflation sugar alcohol body rubs Cheng Yituan, pinches inflation sugar alcohol body group with finger force, inflates the tack-free finger of sugar alcohol body, that is, reach secondary
The hardness for beating the inflation sugar alcohol body that inflation needs is beaten inflation for the second time and is completed, obtains inflation sugar alcohol body.
Wherein, the concrete operations of step (5) mixing preparation are as follows: blender 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, which bake and bank up with earth high oleic acid shelled peanut and are added in the resulting inflation sugar alcohol body of step (4) mix, to be stirred
Allotment is mixed, mixed sugar alcohol is obtained.
By using preceding solution, the beneficial effects of the present invention are: design as described above without sucrose nougat
Preparation method has the advantage that compared with the prior art
1, frozen glue is prepared in step (1), gelatin is dissolved using immersion method (60-80 DEG C of water temperature), reduce gelatin to greatest extent
The possibility that high temperature generates hydrolysis and reduces its gel strength is met in course of dissolution, secondly, frozen glue is prepared into again after colloidal sol, in step
Suddenly in (4) 1. first by the frozen glue prepared in step (1) with 1. an infusion syrup is mixed and is beaten into tie rod in step (3), then add
Pale blue liquid (foaming agent) is added to carry out sufficiently beating blistering, due to using dual foaming agent --- pale blue liquid, gelatin are (with pale blue liquid
Based on foaming), and gelatin there is gel characteristic to have foam characteristics, the method makes full use of the gel characteristic of gelatin to take into account again
Its foaminess so that high resilience and toughness when the chewing of sugared body, existing cotton candy it is softness, and have the chewiness of toffee, make
Final products embody good resistance to chewiness and do not stick to one's teeth and reduce a possibility that gradually deforming, being hardened, it solves existing
The problem of embodying gelatin gel characteristic is unable to fully existing for addition whipping in the form of gelatin solution in technology；
2, the various sugar alcohol materials added in step (2), comprising: maltitol liquor, isomalt (isomalt), wood
Sugar alcohol, material total reducing sugar (with glucose meter) content≤0.5g/100g, belong to non-sugar materials (GB 13432-2004), it is right
Plasma glucose and insulin level have no significant effect, and are that diabetic preferably lies fallow sweet food for diabetes patient
Product, the crowd to hypertension, hyperlipidemia, obesity and the fear of obesity that has a sweet tooth is even more preferred sweet food product, is had to tooth
Unique pre- anti-caries effect；The trehalose of addition, total reducing sugar≤0.8g/100g belong to low sugar, low calorie material (GB
13432-2004), total reducing sugars (with the glucose meter) content and heat of finished product are not only greatly reduced, but also prevents infusion
The conversion of process reduced sugar so that finished product physical and chemical index is more easily-controllable, and improves the shape stability for making finished product and fresh-keeping
Property, so that finished product is able to maintain ideal shape state, Collapse Deformation will not occur, and freshness is obviously prolonged；The baking of addition
Roasted peaunt kernel, the high oleic acid peanut of aflatoxin is free of using import Argentina, and the sub- ratio of oleic acid/linoleic acid (O/L) i.e. oil is
13-25, and (O/L) of common peanut oil is sub- than being only 1.2, the baking high oleic acid shelled peanut oil that the present invention adds is sub- higher than obvious
In common peanut, not only inoxidizability is greatly improved, is not in oxidative rancidity and oil consumption taste within the shelf-life, it is ensured that
It is the low sugar of final products, low in calories and extend no sucrose ox and prick the shelf life lifetime of sugar and freshness, and make its at
It is possibly realized for healthy food；
3, mixed sugar alcohol obtained in the inflation sugar alcohol body and step (5) that the method in step (4) 1., 2. obtains, tool
There are good stability and water holding, water-retaining property, so that finished product moisture content is stablized in 7-9% (winter 7-9%, summer 7-
8%) 2-3%, is had more than commonly there is sugared ox to prick sugared finished product moisture content, it is ensured that no sucrose ox pricks moderate soft or hard of sugar product
Degree and good chewiness mouthfeel；
In conclusion the preparation method of no sucrose nougat of the present invention is simply easily realized, it is suitble to quantitatively produce
Production uses, practical, and the nougat finished product as made from the preparation method of the no sucrose nougat is able to maintain often
Total reducing sugars (with glucose meter) content≤5g of 100g belongs to low sugar, lower calories prod (GB 13432-2004), product matter
Ground softness is bulk, the fine and smooth lubrication of structure, neither too hard, nor too soft, entrance is fragrant and sweet, milk is mellow, and therefore, product has low sugar, low-heat and guarantor
The health and good soft chewing mouthfeel for protecting tooth are that diabetic preferably lies fallow sweet food product, to hypertension, height
The crowd of blood lipid, obesity and the fear of obesity that has a sweet tooth is even more preferred sweet food product, has unique pre- anti-caries to tooth
Effect, improves the health properties of product, practical.
Specific embodiment
Now in conjunction with specific embodiment, the present invention is further described.
The embodiment of the present invention discloses, and a kind of preparation method of no sucrose nougat includes the following steps:
Step (1) prepares frozen glue: the gelatin that gelatin intensity is 160Bloom g being immersed in the pure of temperature≤35 DEG C with bucket
In water purification, the ratio of gelatin and pure water mixing is gelatin: pure water=1: 1.2, after being sufficiently mixed, it is placed on clean environment
In no less than 30 minutes, make gelatin sufficiently absorb water it is molten it is swollen after, dissolve gelatin with immersion method, will fill through the molten swollen gelatin of absorbing water
Bucket is put into sink, and water level is no more than the 2/3 of bucket height in sink, and the water in anti-water stopping trough is splashed into bucket during heating,
The water in steam heating water slot is opened, temperature is controlled at 60-80 DEG C, and gelatin in timely agitator is protected until gelatin is completely dissolved
It is at least 1 hour or more static at 50-60 DEG C to hold temperature, excludes surface irregularities, gelatin solution is obtained, then by gelatin solution with 4-6cm
Thickness uniformly spread out in stainless steel disc, disk layering is overlayed into closing, cleaning, the stainless steel shelf in the environment of room temperature≤25 DEG C
On, it is solidified to gelatin solution and frozen glue is made, it is spare；
Step (2) dissolves sugar alcohol: in order successively by 1kg pure water, 15Kg maltitol liquor, 3Kg isomaltoketose
Alcohol, 2Kg trehalose, 0.5Kg xylitol, 0.03Kg edible salt pour into stainless steel steam-jacked kettle, with the pressure of 0.4-0.5Mpa
Power opens steam and dissolves sugar alcohol, and stirring is until various sugar alcohols and trehalose are completely dissolved, when sugar alcohol slurry heating temperature reaches 105-
It 110 DEG C, is filtered with the stainless steel mesh of 160 mesh, obtains filtering sugar alcohol slurry；
Step (3), infusion: the filtering sugar alcohol obtained by step (2) is starched into infusion in two times: 1. pours into filtering sugar alcohol slurry
In stainless steel steam-jacked kettle, with the opened by pressure steam boiling of 0.5-0.6Mpa, when sugar alcohol slurry infusion temperature reaches 115-120
DEG C, it detects an infusion sugar alcohol slurry hardness and is inserted into one of stick with the stainless steel bar of a root long degree 70cm, diameter of phi 7mm
In stainless steel steam-jacked kettle in infusion sugar alcohol slurry, is taken out at once after insertion depth 15-20cm, be put into cut-and-dried Sheng rapidly
In the bucket of full temperature≤35 DEG C water, the viscous sugar alcohol slurry of institute on stainless steel bar take out after cooling down 1-3 minutes, it will cooling sugar with hand
Alcohol scrapes and rubs into garden sugar alcohol group, and the molding of garden sugar alcohol group is not scattered and not collapse-deformation, that is, reaches an infusion sugar alcohol slurry
The hardness needed, first time infusion are completed, and the sugar of total infusion sugar alcohol slurry amount 30-35% is poured out from stainless steel steam-jacked kettle
Slurry, the sugar alcohol slurry poured out are obtained infusion sugar alcohol slurry；2. by sugar alcohol remaining in stainless steel steam-jacked kettle slurry after
Continuous infusion detects secondary infusion sugar alcohol slurry hardness, with a root long degree when sugar alcohol slurry infusion temperature reaches 125-130 DEG C
The stainless steel bar of 70cm, diameter of phi 7mm, by the sugar alcohol slurry in one of stick insertion stainless steel steam-jacked kettle, insertion depth
It takes out, is put into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water at once after 15-20cm, to gluing sugar on stainless steel bar
Alcohol slurry take out after cooling down 1-2 minutes, scrapes and rub into sugar alcohol group for cooling sugar alcohol body with hand, then sugar alcohol group is stretched into
The sugar alcohol piece of thickness 3-4mm is placed again into cooling 1-3 minutes in inner bucket water, and taking-up breaks sugar alcohol piece with hand, can directly disconnect, i.e.,
Reach the hardness that second of 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 is carried out in two times: 1. obtaining (1) the step of 1.5Kg
Frozen glue is put into blender pot, and opening blender and beating speed is an infusion for obtaining step (3) at a slow speed (70 revs/min)
Sugar alcohol slurry, which slowly pours, to be had in the blender pot of frozen glue, and after an infusion sugar alcohol slurry all punches, blender is beaten speed
Degree is transferred to quickly (182 revs/min) by (70 revs/min) at a slow speed, quick to beat 5-10 minutes, until the whipping appearance of sugar alcohol slurry is light in pot
White tie rod, then blender whipping speed is adjusted to (70 revs/min) at a slow speed, start to be slowly added 0.6Kg into blender pot
Egg white solution blender is beaten into speed and is transferred to quick (182 revs/min) by (70 revs/min) at a slow speed after egg white solution has added,
Start primary beat to inflate, quickly beat 15-20 minutes, until the stable white foam sugar alcohol body tissue of formation, i.e. egg in pot
White foam sugar alcohol body (or: albumen sugar alcohol bubble base), protein foam sugar alcohol volume density is detected, stops blender and beats, take one
100ml measuring cup, is packed full with measuring cup for protein foam sugar alcohol body and includes flat measuring cup mouth with plate, weigh its quality in the balance, by institute
Quality is obtained, weigh the quality of 100ml measuring cup in advance and measures full measuring cup volume in advance, is inserted in density calculation formula: density=matter
Amount/volume=full measuring cup protein foam sugar alcohol weight/full measuring cup volume=tested protein foam sugar alcohol volume density, when density reaches
To 0.08-0.40g/cm3, inflation is beaten for the first time and is completed, protein foam sugar alcohol body is obtained；It has been inflated 2. filling slurry for the first time and beating
Cheng Hou adjusts blender whipping speed to (70 revs/min) at a slow speed, is slowly in by the secondary infusion sugar alcohol slurry that step (3) obtains
Threadiness pours in blender pot in protein foam sugar alcohol body, after secondary infusion sugar alcohol slurry punch after, by blender beat speed by
(70 revs/min) are transferred to quick (182 revs/min) at a slow speed, start secondary whipping inflation, quickly beat 15-25 minutes, until being formed thick
Thick white inflation sugar alcohol body, detection inflation sugar alcohol body hardness stop blender and beat, take out 20-30g from blender pot
Sugar alcohol body is inflated, is put into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water, is taken out after 1-2 minutes cooling, it will be cold
But inflation sugar alcohol body rubs Cheng Yituan, pinches inflation sugar alcohol body group with finger force, inflates the tack-free finger of sugar alcohol body, that is, reach secondary
Beat the hardness for the inflation sugar alcohol body that inflation needs.Second of whipping inflation is completed, and inflation sugar alcohol body is obtained；
Step (5), mixing preparation: blender whipping speed is adjusted to (70 revs/min) at a slow speed, successively by 1Kg rich milk
Powder, 0.02Kg vanillic aldehyde, 1Kg anhydrous butter oil, 1Kg refining vegetable oil, 13Kg bake and bank up with earth high oleic acid shelled peanut and be added to step (4)
Mixing allotment is carried out in resulting inflation sugar alcohol body, obtains mixed sugar alcohol；
Step (6), formed product: by the resulting mixed sugar alcohol of step (5) successively carry out roll pressing skin, cooling and shaping,
Excision forming metal detection, is sorted, is packed and stored to get the no sucrose nougat is arrived.
To gelatin, maltitol liquor, the different malt in the preparation method material therefor without sucrose nougat of above-mentioned design
Ketose alcohol, anhydrous butter oil, bakes and banks up with earth high oleic acid shelled peanut and the nothing as made from the preparation method of above-mentioned no sucrose nougat at xylitol
Sucrose nougat (finished product) carries out the measurement of sucrose in food respectively, and measurement result is as shown in table 1 below:
The measurement result table of sucrose in table 1, food
Without sucrose nougat (finished product) according to made from the preparation method without sucrose nougat of above-mentioned design, in product not
Add any white granulated sugar and other sugar materials containing reduced sugar, total reducing sugar (with glucose meter) content of the every 100g of finished product≤
5g, belongs to low sugar, lower calories prod (GB 13432-2004), and sugariness is mainly derived from various edible sugar alcohol materials, each material
Total reducing sugar (with glucose meter) content≤0.5g/100g, category non-sugar materials (GB 13432-2004), to plasma glucose and
Insulin level has no significant effect, and is that diabetic preferably lies fallow sweet food product for diabetes patient, to hypertension,
The crowd of hyperlipidemia, obesity and the fear of obesity that has a sweet tooth is even more preferred sweet food product, has unique pre- preventing decayed tooth to tooth
Tooth effect, 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
Asia is than being 13-25) so that without sucrose ox prick sugar not only high resilience, chewiness foot, the more chew the more fragrant, not founding, do not stick to one's teeth, and
And it is able to maintain ideal shape state, Collapse Deformation will not occur and is hardened, and extends the shelf life for pricking sugar without sucrose ox
Phase and it is freshness the advantages that, product has low sugar, low in calories and the health and good soft chewing mouthfeel that take care of one's teeth,
It is practical.
The foregoing descriptions are merely the embodiment using 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 patents that the present invention advocates, and are not limited to those disclosed embodiments.
Claims (3)
1. a kind of preparation method of no sucrose nougat, which comprises the steps of:
Step (1) prepares frozen glue: gelatin being 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 sufficiently absorb water it is molten it is swollen after, dissolve gelatin with immersion method, will contain impregnate it is molten swollen bright
Glue bucket is put into sink, and water level is no more than the 2/3 of bucket height in sink, and the water in anti-water stopping trough is splashed into bucket during heating
It is interior, the water in steam heating water slot is opened, temperature is controlled 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 at least 1 hour or more static, exclude surface irregularities, obtain gelatin solution, then by gelatin solution with
The thickness of 4-6cm is uniformly spread out in stainless steel disc, and disk layering is overlayed closing, cleaning, stainless in the environment of room temperature≤25 DEG C
On steel shelf, is solidified to gelatin solution and frozen glue is made, it is spare；
Step (2) dissolves sugar alcohol: pure water, maltitol liquor, isomalt, trehalose, xylitol, edible salt are mixed
Conjunction carries out heating and dissolves, with stirring when heating, until isomalt, trehalose, xylitol are completely dissolved, to syrup into
Filtering sugar alcohol slurry is obtained by filtration in row；
Step (3), infusion: infusion in two times will be starched by the filtering sugar alcohol that step (2) obtain: steam 1. 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 slurry, the sugar alcohol slurry poured out are obtained infusion sugar alcohol slurry；2. remaining sugar alcohol is starched and continues infusion, when sugar alcohol is starched
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 is carried out in two times: an infusion sugar alcohol for 1. obtaining step (3)
Slurry pours in the frozen glue that step (1) obtains, and after an infusion sugar alcohol slurry all punches, beats to sugar alcohol slurry and light white salad occurs
Item starts to add egg white solution into sugar alcohol slurry, after egg white solution has added, continues to beat to sugar alcohol and starches to form stable white bubble
Foam sugar alcohol body tissue is beaten inflation for the first time and is completed to get protein foam sugar alcohol body is arrived；It is completed 2. filling slurry for the first time and beating inflation
Afterwards, it pours secondary infusion sugar alcohol that step (3) obtains slurry is linear in protein foam sugar alcohol body, starches and rush to secondary infusion sugar alcohol
After complete, beat to protein foam sugar alcohol body and form the white inflation sugar alcohol body of stiff, beat inflation for the second time and complete, 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 in the resulting inflation sugar alcohol body of step (4) and carries out mixing allotment, obtains mixed sugar alcohol；
Step (6), formed product: the resulting mixed sugar alcohol of step (5) is successively subjected to roll pressing skin, cooling and shaping, cutting
Molding metal detection, is sorted, is packed and stored to get the no sucrose nougat is arrived；
Step (2) dissolves the concrete operations of sugar alcohol are as follows: in order successively by 1-5 parts by weight pure water, 15-20 parts by weight maltose
Alcohol liquid, 1-5 parts by weight isomalt, 1-5 parts by weight trehalose, 0.5-1.5 parts by weight xylitol, 0.03-0.05 weight
Part edible salt pours into stainless steel steam-jacked kettle, dissolves sugar alcohol with the opened by pressure steam of 0.4-0.5Mpa, stirring is until different
Maltulose alcohol, trehalose, xylitol are completely dissolved, when sugar alcohol slurry heating temperature reaches 105-110 DEG C, with 120-160 purpose
Stainless steel mesh filtering obtains filtering sugar alcohol slurry；
The concrete operations of step (3) infusion are as follows: 1. pour into filtering sugar alcohol slurry in stainless steel steam-jacked kettle, with 0.5-0.6Mpa
Opened by pressure steam boiling detect infusion sugar alcohol slurry hardness, use when sugar alcohol slurry infusion temperature reaches 115-120 DEG C
The stainless steel bar of one root long degree 60-80cm, diameter of phi 6-8mm, by infusion sugar in an insertion stainless steel steam-jacked kettle of stick
In alcohol slurry, takes out, be put into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water at once after insertion depth 15-20cm, it is right
The viscous sugar alcohol slurry of institute take out after cooling down 1-3 minutes on stainless steel bar, scrapes cooling sugar alcohol body with hand and rubs into circle sugar alcohol
Group, the molding of circle sugar alcohol group is not scattered and not collapse-deformation, that is, reaches the hardness that an infusion sugar alcohol slurry needs, first time infusion
It completes, the syrup of total infusion sugar alcohol slurry amount 30-35% is poured out from stainless steel steam-jacked kettle, the sugar alcohol slurry poured out is to obtain
An infusion sugar alcohol slurry；2. sugar alcohol remaining in stainless steel steam-jacked kettle is starched and continues infusion, when sugar alcohol starches infusion temperature
When reaching 125-130 DEG C, detect secondary infusion sugar alcohol slurry hardness, with a root long degree 60-80cm, diameter of phi 6-8mm it is stainless
Rod iron takes out after insertion depth 15-20cm at once by the sugar alcohol slurry in an insertion stainless steel steam-jacked kettle of stick, fast
Speed is put into the cut-and-dried bucket for filling with temperature≤35 DEG C water, is carried out to the viscous sugar alcohol slurry of institute on stainless steel bar 1-2 minutes cooling
After take out, cooling sugar alcohol body is scraped and is rubbed into sugar alcohol group with hand, then sugar alcohol group is stretched into the sugar alcohol piece of thickness 3-4mm,
Cooling 1-3 minutes in inner bucket water are placed again into, taking-up breaks sugar alcohol piece with hand, can directly disconnect, that is, reaches second of infusion sugar alcohol
The hardness needed is starched, second of infusion is completed, and sugar alcohol slurry is obtained secondary infusion sugar alcohol slurry；
Step (4) punching slurry beats the concrete operations of inflation are as follows: the frozen glue that (1) the step of 1-3 parts by weight obtains 1. is put into stirring
In machine pot, opening blender and beating speed is 70 revs/min, and the infusion sugar alcohol slurry that step (3) obtains slowly is poured and is had
In the blender pot of frozen glue, after an infusion sugar alcohol slurry all punches, blender is beaten into speed and is transferred to quickly by 70 revs/min
It 182 revs/min, beats 5-10 minutes, until pale tie rod occurs in the whipping of sugar alcohol slurry in pot, then blender is beaten into speed adjustment
To 70 revs/min, start the egg white solution for being slowly added 0.8-1.5 parts by weight into blender pot, after egg white solution has added, will stir
It mixes machine whipping speed and is transferred to 182 revs/min by 70 revs/min, start primary beat and inflate, whipping 10-20 minutes, until being formed in pot
Stable white foam sugar alcohol body tissue, i.e. protein foam sugar alcohol body detect protein foam sugar alcohol volume density, stop blender and stir
It beats, takes a 100ml measuring cup, protein foam sugar alcohol body is packed full with measuring cup and includes flat measuring cup mouth with plate, weighs its matter in the balance
Amount by gained quality, weighs the quality of 100ml measuring cup in advance and measures full measuring cup volume in advance, is inserted in density calculation formula: close
Degree=mass/volume=full measuring cup protein foam sugar alcohol weight/full measuring cup volume=tested protein foam sugar alcohol volume density, when
Density reaches 0.08-0.40g/cm3, beats inflation for the first time and completes, obtains protein foam sugar alcohol body；2. filling slurry for the first time to beat
After the completion of inflation, blender whipping speed is adjusted to 70 revs/min, is slowly in by the secondary infusion sugar alcohol slurry that step (3) obtains
Threadiness pours in blender pot in protein foam sugar alcohol body, after secondary infusion sugar alcohol slurry punch after, by blender beat speed by
It is transferred to the secondary whipping inflation of 182 revs/min of beginnings for 70 revs/min at a slow speed, beats 15-25 minutes, until forming the white inflation of stiff
Sugar alcohol body, detection inflation sugar alcohol body hardness, stops blender and beats, and 20-30g is taken out from blender pot and inflates sugar alcohol body,
It puts into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water, is taken out after 1-2 minutes cooling, inflate sugar alcohol body for cooling
Cheng Yituan is rubbed, inflation sugar alcohol body group is pinched with finger force, inflates the tack-free finger of sugar alcohol body, that is, reaches secondary whipping inflation needs
Inflation sugar alcohol body hardness, second, which beats inflation, completes, and obtains inflation sugar alcohol body.
2. the preparation method of no sucrose nougat according to claim 1, it is characterised in that: step (1) prepares frozen glue mistake
Used in journey gelatin intensity absorb water for the gelatin of 140-160Bloom g 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 of no sucrose nougat according to claim 1, which is characterized in that step (5) mixing preparation
Concrete operations are as follows: adjust blender whipping speed to 70 revs/min, successively by 1-2 parts by weight whole-fat milk powder, 0.01-0.04 weight
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 in the resulting inflation sugar alcohol body of step (4) and carries out mixing allotment, obtains mixed sugar alcohol.
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| 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 |
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| CN102178024B (en) * | 2011-05-10 | 2012-12-05 | 杭州英仕利生物科技有限公司 | Peanut nougats with tea flavor and preparation method |
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