CN107047904A - A kind of preparation method of soft chew nougat - Google Patents
A kind of preparation method of soft chew nougat Download PDFInfo
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- CN107047904A CN107047904A CN201710197284.1A CN201710197284A CN107047904A CN 107047904 A CN107047904 A CN 107047904A CN 201710197284 A CN201710197284 A CN 201710197284A CN 107047904 A CN107047904 A CN 107047904A
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- Prior art keywords
- syrup
- infusion
- sugar
- inflation
- sugared
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- 235000015145 nougat Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 238000001802 infusion Methods 0.000 claims abstract description 91
- 235000000346 sugar Nutrition 0.000 claims abstract description 69
- 108010010803 Gelatin Proteins 0.000 claims abstract description 46
- 239000008273 gelatin Substances 0.000 claims abstract description 46
- 229920000159 gelatin Polymers 0.000 claims abstract description 46
- 235000019322 gelatine Nutrition 0.000 claims abstract description 46
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 46
- 239000003292 glue Substances 0.000 claims abstract description 24
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 16
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 16
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 16
- 235000020232 peanut Nutrition 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 15
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims abstract description 14
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims abstract description 14
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims abstract description 14
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000005642 Oleic acid Substances 0.000 claims abstract description 14
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 14
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract 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 abstract 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 abstract 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 abstract description 12
- 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 abstract description 10
- 229940035436 maltitol Drugs 0.000 claims abstract description 10
- 235000010449 maltitol Nutrition 0.000 claims abstract description 10
- 239000000845 maltitol Substances 0.000 claims abstract description 10
- 238000004080 punching Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 241001553178 Arachis glabrata Species 0.000 claims abstract 3
- 235000020357 syrup Nutrition 0.000 claims description 119
- 239000006188 syrup Substances 0.000 claims description 119
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- 229910001220 stainless steel Inorganic materials 0.000 claims description 38
- 239000010935 stainless steel Substances 0.000 claims description 38
- 239000006260 foam Substances 0.000 claims description 33
- 108090000623 proteins and genes Proteins 0.000 claims description 29
- 102000004169 proteins and genes Human genes 0.000 claims description 29
- 238000001816 cooling Methods 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- 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
- 238000000034 method Methods 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 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
- 238000003756 stirring Methods 0.000 claims description 8
- 238000007493 shaping process Methods 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000007654 immersion 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
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 235000020429 malt syrup Nutrition 0.000 claims description 4
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004364 calculation method Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 239000000203 mixture Substances 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
- 230000003068 static effect Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 210000001519 tissue Anatomy 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 230000006641 stabilisation Effects 0.000 claims description 2
- 238000011105 stabilization Methods 0.000 claims description 2
- 210000003934 vacuole Anatomy 0.000 claims description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims 1
- -1 ethyl malt Chemical compound 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 6
- 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 5
- 239000008103 glucose Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 19
- 244000105624 Arachis hypogaea Species 0.000 description 13
- 235000009508 confectionery Nutrition 0.000 description 7
- 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
- 239000007788 liquid Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000019577 caloric intake Nutrition 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 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 description 1
- 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
- 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 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000005187 foaming Methods 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
- 230000008676 import Effects 0.000 description 1
- 229910052738 indium Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001590 oxidative effect Effects 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
- 238000005096 rolling process Methods 0.000 description 1
- 238000009288 screen filtration Methods 0.000 description 1
- 239000010959 steel 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
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to food production technology field there is provided a kind of preparation method of soft chew nougat, comprise the following steps：Frozen glue, dissolvingization sugar, infusion, punching slurry whipping inflation, mixing preparation and formed product packaging are prepared, to obtain finished product；The maltitol and trehalose added in the preparation method of the soft chew nougat, its total reducing sugar（With glucose meter）Content is respectively≤0.5g/100g and≤0.8g/100g, and sugar-free and low sugar material are belonged to respectively（GB 13432‑2004）, and then the sugared sugariness of ox bundle and sugar intake are reduced, ox is pricked sugared sugariness moderate；The edible gelatin and trehalose of addition and bake and bank up with earth high oleic acid shelled peanut, so that ox prick sugar not only high resilience, chewiness foot, not founding, do not stick to one's teeth, and preferable shape state can be kept, will not occur Collapse Deformation and be hardened, and extend ox prick sugar the shelf life phase and it is freshness the advantages of, with good soft chew mouthfeel.
Description
Technical field
The present invention relates to food production technology field, more particularly to a kind of preparation side of soft chew nougat
Method.
Background technology
Nougat, also known as protein sugar, bird knot sugar.Be one kind by milk, granulated sugar, starch, syrup, protein, peanut, oil, water
Etc. the candy being mixed, because its entrance is fragrant and sweet, and have burst dense peanut and a milk, tasting has chewy texture, therefore, it is deep by
Adult and child's likes.And the formation of nougat texture is not only influenceed by aerating agent performance and degree of inflation, and
The factors such as the moisture by formula composition, the existence form of granulated sugar molecule, production method and final products are influenceed.Ox
The soft durometer for rolling sugar changes with the difference of granulated sugar and syrup proportion of composing, when the ratio shared by granulated sugar composition is more, though
That so holds that shape effect can keep is quite a lot of, but when chewing nougat, easily causes fragility or grittiness texture that nougat is easy to fracture；
And the sugariness of nougat can be increased, easily have a negative impact to tooth and oral cavity, particularly ox bundle sugar contains substantial amounts of flower
Raw benevolence, is to use common peanut（Oleic acid/linoleic acid（O/L）I.e. oily sub- ratio only 1.2）, it is made, dries by baking and banking up with earth processing
Roasting temperature causes peanut to aoxidize, and then phenomenon of becoming sour is occurred as soon as within the shelf-life more, oil consumption taste occurs, directly affects
The shelf life phase of ox bundle sugar and product are freshness.Therefore, preferable state can be kept by how developing one kind, will not be collapsed
Collapse and deformation and be hardened, it is long shelf-life, freshness good, and also the nougat with good soft chew mouthfeel is this technology neck
Domain needs the technical problem underlying solved at present.
The content of the invention
The problem of existing for prior art, the present invention proposes a kind of preparation method of soft chew nougat, passes through
The ratio and process for controlling ox to prick sugared each component are improved, and obtained nougat soft texture is bulk, structure is fine and smooth, enter
Mouth is fragrant and sweet, milk is mellow, chew more fragrant and more fragrant, wherein the maltitol and trehalose that add, its total reducing sugar（With glucose meter）Content point
Not Wei≤0.5g/100g and≤0.8g/100g, sugar-free and low sugar material are belonged to respectively（GB 13432-2004）, and then reduce ox
Sugared sugariness and sugar intake are pricked, ox is pricked sugared sugariness moderate, the edible gelatin and trehalose of addition and high oleic acid shelled peanut is baked and banked up with earth
（Oleic acid/linoleic acid（O/L）I.e. oil is sub- than being 13-25）So that ox prick sugar not only high resilience, chewiness foot, not founding, do not glue
Tooth, and preferable shape state can be kept, will not occur Collapse Deformation and be hardened, and extend the shelf life that ox pricks sugar
Phase and it is freshness the advantages of, with good soft chew mouthfeel.
The solution that the present invention takes is, a kind of preparation method of soft chew nougat, it is characterised in that including
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
It is no less than 30 minutes in clean environment, gelatin is fully absorbed water molten swollen；Gelatin then is dissolved with immersion method, will be filled molten through absorbing water
The bucket of swollen gelatin is put into tank, and water level is no more than the 2/3 of bucket height in tank, to prevent the water in water stopping trough in heating process
In it is low-priced enter bucket in, the water in steam heating water groove is opened, temperature control is at 60-80 DEG C, gelatin in real-time agitator, until gelatin
Be completely dissolved, maintain the temperature at 50-60 DEG C it is static at least more than 1 hour, exclude surface irregularities, obtain gelatin solution, then will be bright
Glue is uniformly spread out in stainless steel disc with 4-6cm thickness, and disk layering is overlayed in closing, cleaning, room temperature≤25 DEG C environment
Stainless steel shelf on, treat gelatin solution solidification be made frozen glue, it is standby；
Step（2）, dissolvingization sugar：Pure water, malt syrup, maltitol liquor, white granulated sugar, trehalose, edible salt are mixed into
Row is dissolved by heating, and treats that white granulated sugar dissolving is complete, and syrup is carried out to be filtrated to get filtering syrup；
Step（3）, infusion：Will be by step（2）Obtained filtering syrup infusion in two times：1. steam is carried out to filtering syrup to endure
Boil, when syrup infusion temperature reaches 115-120 DEG C, first time infusion is completed, and pours out total infusion syrup amount 30-35% syrup, is fallen
The syrup gone out is an obtained infusion syrup；2. remaining syrup is continued into infusion, when syrup infusion temperature reaches 125-
At 130 DEG C, second of infusion is completed, and the syrup is obtained secondary infusion syrup；
Step（4）, punching slurry beat inflation：Punching slurry is beaten inflation and carried out in two times：1. by step（3）An obtained infusion syrup
Pour step（1）In obtained frozen glue, after an infusion syrup is all punched, there is pale tie rod to syrup in whipping, opens
Begin to add egg white solution into syrup, after egg white solution has been added, continue to beat the sugared body group of white foam for forming stabilization to syrup
Knit and obtain the sugared body of protein foam, inflation is beaten for the first time and is completed；2. fill for the first time after the completion of slurry whipping inflation, by step（3）
Obtained secondary infusion syrup is poured in the sugared body of protein foam in wire, after secondary infusion syrup is punched, is beaten to protein vacuole
Foam sugar body forms the sugared body of white inflation of stiff, that is, obtains inflating sugared body, and second of whipping inflation is completed；
Step（5）, mixing preparation：By whole-fat milk powder, ethylmaltol, anhydrous butter oil, refining vegetable oil and bake and bank up with earth high oil successively
Sour shelled peanut is added to step（4）Mixing allotment is carried out in the sugared body of the inflation of gained, mixed sugar body is obtained；
Step（6）, formed product：By step（5）The mixed sugar body of gained carries out roll pressing skin, cooling and shaping, cut into successively
Type, metal detection, sorting, packaging and storage, that is, obtain the soft chew 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）Dissolvingization sugar operation be specially：In order successively by pure water 1-1.5 parts by weight, maltose
Starch 15-20 parts by weight, maltitol 3-5 parts by weight, white granulated sugar 3-5 parts by weight, trehalose 1-5 parts by weight, edible salt 0.03-
0.05 parts by weight are poured into stainless steel steam-jacked kettle, with 0.4-0.5Mpa opened by pressure steam dissolvingization sugar, stirring until
White granulated sugar is completely dissolved, and when syrup heating-up temperature reaches 105-110 DEG C, is filtered, obtained with the stainless steel mesh of 120-160 mesh
Filter syrup.
Wherein, step（3）The operation of infusion is specially：Will be by step（2）Obtained filtering syrup infusion in two times：1. will
Filtering syrup is poured into stainless steel steam-jacked kettle, with 0.5-0.6Mpa opened by pressure steam boiling, when syrup infusion temperature
Reach 115-120 DEG C, detect an infusion syrup soft durometer, with a length 60-80cm, diameter of phi 6-8mm stainless steel bar,
By in infusion syrup in an insertion stainless steel steam-jacked kettle of rod, take out, be put into rapidly at once after insertion depth 15-20cm
In the cut-and-dried bucket for filling temperature≤35 DEG C water, take out, use after carrying out cooling 1-3 minutes to the viscous syrup of institute on stainless steel bar
Hand will cool down sugared body scrape and it is soft be twisted into circle sugar group, the shaping of circle sugar group is not scattered and not collapse-deformation, that is, reaches an infusion sugar
The soft durometer needed is starched, first time infusion is completed, and total infusion syrup amount 30-35% sugar is poured out from stainless steel steam-jacked kettle
Slurry, the syrup poured out is an obtained infusion syrup；2. remaining syrup in stainless steel steam-jacked kettle is continued into infusion,
When syrup infusion temperature reaches 125-130 DEG C, secondary infusion syrup soft durometer is detected, with length 60-80cm, a diameter of phi
6-8mm stainless steel bar, one of rod is inserted in the infusion syrup in stainless steel steam-jacked kettle, insertion depth 15-20cm
Take out, be put into rapidly in the cut-and-dried bucket for filling temperature≤35 DEG C water at once afterwards, the viscous syrup of institute on stainless steel bar is carried out
Cooling is taken out after 1-2 minute, will be cooled down with hand sugared body scrape and it is soft be twisted into sugared group, then sugar is rolled into a ball to the sugar for stretching into thickness 3-4mm
Piece, is placed again into inner bucket water and cools down 1-3 minutes, taking-up breaks sugar-tablet with hand, can directly disconnect, that is, reaches second of infusion syrup
The soft durometer needed, second of infusion is completed, and the syrup is obtained secondary infusion syrup.
Wherein, step（4）Punching slurry beats the operation 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）An obtained infusion syrup is slowly rushed
Enter to have in the mixer pot of frozen glue, after an infusion syrup is all punched, mixer whipping speed is transferred to by 70 revs/min
It is 182 revs/min, quick to beat 5-10 minutes, until pale tie rod occurs in syrup whipping in pot, then mixer whipping speed is adjusted
Whole to 70 revs/min, start to be slowly added the egg white solution of 0.8-1.5 parts by weight into mixer pot, will after egg white solution has been added
Mixer whipping speed is transferred to quick 182 revs/min by 70 revs/min, starts once to beat inflation, quick whipping 10-20 minutes, directly
The sugared body tissue of stable white foam, the i.e. sugared body of protein foam are formed in pot, the density of the sugared body of detection protein foam stops stirring
Machine whipping is mixed, a 100ml measuring cup is taken, the sugared body of protein foam is packed full with measuring cup and measuring cup mouthful is struck off with flat board, trebuchet is put
Its quality is weighed, gained mass figures and the 100ml measuring cups quality for weighing and determining in advance and full measuring cup volumetric quantities are inserted in
Density calculation formula：Density=mass/volume=sugared the weight of full measuring cup protein foam/full measuring cup volume=tested protein foam sugar
Volume density, when density reaches 0.08-0.40g/cm3, inflation is beaten for the first time and is completed, and obtains the sugared body of protein foam；2. for the first time
Fill after the completion of slurry whipping inflation, mixer whipping speed is adjusted to 70 revs/min, by step（3）Obtained secondary infusion syrup
It is slow to be poured in wire in the sugared body of the interior protein foam of mixer pot, after secondary infusion syrup is punched, mixer is beaten into speed
182 revs/min are transferred to by 70 revs/min, starts secondary beat and inflates, it is quick to beat 15-25 minutes, until the white for forming stiff is filled
Gas sugar body, the sugared body soft durometer of detection inflation, stops mixer and beats, and the sugared body of 20-30g inflations is taken out from mixer pot, rapidly
Put into the cut-and-dried bucket for filling temperature≤35 DEG C water, cooling is taken out after 1-2 minute, will cooling inflation sugared body is soft is twisted into
One, the sugared body group of inflation is pinched with finger force, the tack-free finger of sugared body is inflated, that is, reaches the secondary sugared body of the inflation for beating inflation needs
Soft durometer, second, which beats inflation, completes, and obtains inflating sugared body.
Wherein, step（5）The operation of mixing preparation is specially：Mixer whipping speed is adjusted to 70 revs/min, successively entirely
Fat milk powder 1-2 parts by weight, ethylmaltol 0.01-0.03 parts by weight, anhydrous butter oil 1-2 parts by weight, refining vegetable oil 1-2 weight
Part, bake and bank up with earth high oleic acid shelled peanut 10-20 parts by weight added to step（4）Mixing allotment is carried out in the sugared body of the inflation of gained,
Obtain mixed sugar body.
By using preceding solution, the beneficial effects of the invention are as follows：The soft chew oagat designed as described above
The preparation method of sugar 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 can make full use of the gel characteristic of gelatin to take into account again
Its 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
Final products embody good resistance to chewiness and do not stick to one's teeth and reduce the possibility generation for gradually deforming, being hardened, and solve existing
Added in technology in gelatin solution form and beat the problem of can not fully demonstrating gelatin gel characteristic of presence；
2nd, step（2）The maltitol liquor of middle addition, its total reducing sugar（With glucose meter）Content≤0.5g/100g, belongs to non-sugar materials
（GB 13432-2004）, the trehalose of addition, its total reducing sugar（With glucose meter）Content≤0.8g/100g, belongs to low sugar material（GB
13432-2004）, the sugariness and energy intake amount of finished product are not only reduced, and reduce the conversion of infusion process reduced sugar
Amount so that finished product physical and chemical index is more easily-controllable, and improves the shape stability for making finished product and freshness, enables finished product
Preferable shape state is kept, will not occur Collapse Deformation, and freshness is obviously prolonged；The baking high oleic acid shelled peanut of addition,
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 general
Logical peanut（O/L）Oily Asia ratio only 1.2, the baking high oleic acid shelled peanut oil of the invention added is sub- than being spent apparently higher than common
It is raw, not only inoxidizability is greatly improved, be not in oxidative rancidity and oil consumption taste within the shelf-life, extend ox and prick sugar
The shelf life life-span, and become healthy food and be possibly realized；
3rd, step（4）In the obtained sugared body of inflation of method 1., 2. and step（5）In obtained mixed sugar body, with 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 common ox
Prick sugar and have more 2-3%, it is ensured that final ox pricks the soft durometer and good mouthfeel of sugar product；
In summary, the preparation method of soft chew nougat of the present invention, it is simple easily to realize, it is adapted to quantitatively produce
Making is used, practical, and the nougat soft texture as made from the preparation method of the soft chew nougat is swollen
Pine, structure are fine and smooth, and milk is mellow, fragrant and sweet appropriateness, and the maltitol of addition reduces ox and pricks sugared sugariness and energy intake amount, addition
Edible gelatin and trehalose and bake and bank up with earth high oleic acid shelled peanut so that ox prick sugar not only high resilience, chewiness foot, more chew more
Fragrant, not founding does not stick to one's teeth, and can keep preferable shape state, will not occur Collapse Deformation and be hardened, and extend ox
Prick sugar shelf life lifetime and it is freshness the advantages of, with good soft chew mouthfeel.
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 of soft chew nougat comprises the following steps：
Step（1）, prepare frozen glue：The gelatin that gelatin intensity is 160 Bloom is immersed in the pure water that temperature is 35 DEG C with bucket
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 molten swollen gelatin bucket of immersion will be contained and be put into tank
In, in tank water level be no more than bucket height 2/3, prevent heating sol-process reclaimed water it is low-priced enter bucket in, open steam heating water groove
Interior water, temperature control gelatin in 70 DEG C, timely agitator, until gelatin is completely dissolved, maintain the temperature at 55 DEG C it is static extremely
It is few more than 1 hour, surface irregularities are excluded, gelatin solution is obtained, then uniformly spread out gelatin solution into stainless steel disc with 4-6cm thickness
In, disk is layered on the stainless steel shelf overlayed in closing, cleaning, the environment of room temperature≤25 DEG C, treats that gelatin solution solidification is made
Frozen glue, it is standby；
Step（2）, dissolvingization sugar：It is successively that 1kg pure water, 15 Kg malt syrups, 4 Kg maltitol liquors, 3Kg is white in order
Granulated sugar, 1.5 Kg trehaloses, 0.04Kg edible salts are poured into stainless steel steam-jacked kettle, are steamed with 0.4-0.5Mpa opened by pressure
Vapour dissolvingization sugar, stirring are until white granulated sugar is completely dissolved, when syrup heating-up temperature reaches 105-110 DEG C, with the stainless steel of 160 mesh
Screen filtration, obtains filtering syrup；
Step（3）, infusion：Will be by step（2）Obtained filtering syrup infusion in two times：1. filtering syrup is poured into stainless steel to steam
In vapour jacketed pan, with 0.5-0.6Mpa opened by pressure steam boiling, when syrup infusion temperature reaches 115-120 DEG C, detection one
Secondary infusion syrup soft durometer, with a length 70cm, diameter of phi 7mm stainless steel bar, stainless steel steam is inserted by one of rod
In jacketed pan in infusion syrup, taken out at once after insertion depth 15-20cm, be put into cut-and-dried fill temperature≤35 DEG C rapidly
In the bucket of water, taken out after carrying out cooling 2 minutes to the viscous syrup of institute on stainless steel bar, sugared body will be cooled down with hand and scrapes and soft is twisted into garden
Sugar group, garden sugar group shaping is not scattered and not collapse-deformation, that is, reaches the soft durometer that an infusion syrup needs, and first time infusion is complete
Into pouring out the syrup of total infusion syrup amount 35% from stainless steel steam-jacked kettle, the syrup poured out is an obtained infusion
Syrup；2. remaining syrup in stainless steel steam-jacked kettle is continued into infusion, when syrup infusion temperature reaches 125-130 DEG C,
Secondary infusion syrup soft durometer is detected, it is with a length 70cm, diameter of phi 7mm stainless steel bar, an insertion of rod is stainless
In infusion syrup in steel steam-jacked kettle, taken out at once after insertion depth 15-20cm, be put into cut-and-dried fill temperature rapidly
In the bucket for spending≤35 DEG C of water, taken out after carrying out cooling 2 minutes to the viscous syrup of institute on stainless steel bar, will cool down sugared body with hand scrapes simultaneously
It is soft to be twisted into sugared group, then sugar is rolled into a ball to the sugar-tablet for stretching into thickness 3-4mm, it is placed again into inner bucket water and cools down 2 minutes, taking-up is broken with hand
Sugar-tablet, can directly disconnect, that is, reach the soft durometer that second infusion syrup needs, second of infusion is completed, and the syrup is
The secondary infusion syrup arrived；
Step（4）, punching slurry beat inflation：Punching slurry is beaten inflation and carried out in two times：1. by 1.9Kg 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 syrup
Slowly pour and have in the mixer pot of frozen glue, after an infusion syrup is all punched, mixer is beaten into speed by 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 tie rod in syrup whipping in pot,
Mixer whipping speed is adjusted at a slow speed again（70 revs/min）, start to be slowly added 0.6Kg egg white solution into mixer pot,
After egg white solution has been added, mixer is beaten into speed by a slow speed（70 revs/min）It is transferred to quick（182 revs/min）, start once to stir
Inflation is played, it is quick to beat 10-20 minutes, up to forming the sugared body tissue of stable white foam, i.e. protein foam sugar body, inspection in pot
The sugared volume density of protein foam is surveyed, stops mixer and beats, take a 100ml measuring cup, the sugared body of protein foam is packed full with measuring cup simultaneously
Flat measuring cup mouthful is included with flat board, trebuchet is put and weighs its quality, by gained mass figures and weighing in advance and the 100ml measuring cups determined
Quality and full measuring cup volumetric quantities, are inserted in density calculation formula：Density=mass/volume=sugared the weight of full measuring cup protein foam/
The full measuring cup volume=sugared volume density of tested protein foam, when density reaches 0.08-0.40g/cm3, inflation is beaten for the first time to be completed,
Obtain the sugared body of protein foam；2. fill for the first time after the completion of slurry whipping inflation, mixer whipping speed is adjusted at a slow speed（70 turns/
Point）, by step（3）Obtained secondary infusion syrup is slowly poured in the sugared body of the interior protein foam of mixer pot in wire, treats secondary
After infusion syrup is punched, mixer is beaten into speed by a slow speed（70 revs/min）It is transferred to quick（182 revs/min）, start secondary beat
Inflation, quick to beat 15-25 minutes, until forming the sugared body of white inflation of stiff, the sugared body soft durometer of detection inflation stops stirring
Machine whipping is mixed, the sugared body of 20-30g inflations is taken out from mixer pot, puts into cut-and-dried filled temperature≤35 DEG C water rapidly
Bucket in, cooling is taken out after 1-2 minute, will cooling inflation sugar body is soft is twisted into one, the sugared body group of inflation is pinched with finger force, is inflated
Sugared body is tack-free to be referred to, that is, reaches the secondary soft durometer beaten and inflate the sugared body of the inflation needed, and second of whipping inflation is completed, obtained
The sugared body of inflation；
Step（5）, mixing preparation：Mixer whipping speed is adjusted at a slow speed（70 revs/min）, successively 1.2Kg whole-fat milk powders,
0.02Kg ethylmaltols, 1Kg anhydrous butter oils, 1Kg refining vegetable oils and 13Kg bakee high oleic acid shelled peanut and are added to step（4）
Mixing allotment is carried out in the sugared body of the inflation of gained, mixed sugar body is obtained；
Step（6）, formed product：By step（5）The mixed sugar body of gained carries out roll pressing skin, cooling and shaping, cut into successively
Type, metal detection, sorting, packaging and storage, that is, obtain the soft chew nougat.
According to the preparation method of the soft chew nougat of above-mentioned design, obtained nougat soft texture is bulk, knot
Structure is fine and smooth, entrance is fragrant and sweet, milk is mellow, the maltitol and trehalose of addition, because of its total reducing sugar（With glucose meter）Content for≤
0.5g/100g and≤0.8g/100g, belongs to sugar-free and low sugar material respectively（GB 13432-2004）, and then reduce the sugared sweet tea of ox bundle
Degree and sugar intake, make ox prick sugared sugariness moderate, the edible gelatin and trehalose of addition 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）So that ox prick sugar not only high resilience, chewiness foot, chew more fragrant and more fragrant, not founding not
Stick to one's teeth, and preferable shape state can be kept, will not occur Collapse Deformation and be hardened, and extend the shelf life that ox pricks sugar
Life-span and it is freshness the advantages of, with good soft chew mouthfeel.
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 of soft chew 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
It is no less than 30 minutes in clean environment, gelatin is fully absorbed water molten swollen；Gelatin then is dissolved with immersion method, will be filled molten through absorbing water
The bucket of swollen gelatin is put into tank, and water level is no more than the 2/3 of bucket height in tank, to prevent the water in water stopping trough in heating process
In it is low-priced enter bucket in, the water in steam heating water groove is opened, temperature control is at 60-80 DEG C, gelatin in real-time agitator, until gelatin
Be completely dissolved, maintain the temperature at 50-60 DEG C it is static at least more than 1 hour, exclude surface irregularities, obtain gelatin solution, then will be bright
Glue is uniformly spread out in stainless steel disc with 4-6cm thickness, and disk layering is overlayed in closing, cleaning, room temperature≤25 DEG C environment
Stainless steel shelf on, treat gelatin solution solidification be made frozen glue, it is standby；
Step（2）, dissolvingization sugar：Pure water, malt syrup, maltitol liquor, white granulated sugar, trehalose, edible salt are mixed into
Row is dissolved by heating, and treats that white granulated sugar dissolving is complete, and syrup is carried out to be filtrated to get filtering syrup；
Step（3）, infusion：Will be by step（2）Obtained filtering syrup infusion in two times：1. steam is carried out to filtering syrup to endure
Boil, when syrup infusion temperature reaches 115-120 DEG C, first time infusion is completed, and pours out total infusion syrup amount 30-35% syrup, is fallen
The syrup gone out is an obtained infusion syrup；2. remaining syrup is continued into infusion, when syrup infusion temperature reaches 125-
At 130 DEG C, second of infusion is completed, and the syrup is obtained secondary infusion syrup；
Step（4）, punching slurry beat inflation：Punching slurry is beaten inflation and carried out in two times：1. by step（3）An obtained infusion syrup
Pour step（1）In obtained frozen glue, after an infusion syrup is all punched, there is pale tie rod to syrup in whipping, opens
Begin to add egg white solution into syrup, after egg white solution has been added, continue to beat the sugared body group of white foam for forming stabilization to syrup
Knit and obtain the sugared body of protein foam, inflation is beaten for the first time and is completed；2. fill for the first time after the completion of slurry whipping inflation, by step（3）
Obtained secondary infusion syrup is poured in the sugared body of protein foam in wire, after secondary infusion syrup is punched, is beaten to protein vacuole
Foam sugar body forms the sugared body of white inflation of stiff, that is, obtains inflating sugared body, and second of whipping inflation is completed；
Step（5）, mixing preparation：By whole-fat milk powder, ethylmaltol, anhydrous butter oil, refining vegetable oil and bake and bank up with earth high oil successively
Sour shelled peanut is added to step（4）Mixing allotment is carried out in the sugared body of the inflation of gained, mixed sugar body is obtained；
Step（6）, formed product：By step（5）The mixed sugar body of gained carries out roll pressing skin, cooling and shaping, cut into successively
Type, metal detection, sorting, packaging and storage, that is, obtain the soft chew nougat.
2. the preparation method of soft chew nougat according to claim 1, it is characterised in that：Step（1）Prepare and freeze
Use gelatin intensity molten swollen for 140-160 Bloom gelatin progress water suction during glue, and stated clearly during the molten swollen operation of water suction
The ratio that glue and pure water are mixed is gelatin: pure water=1: 1.2-2.
3. the preparation method of soft chew nougat according to claim 1, it is characterised in that step（2）Dissolvingization
Sugar operation be specially：In order successively by pure water 1-1.5 parts by weight, malt syrup 15-20 parts by weight, maltitol 3-5
Parts by weight, white granulated sugar 3-5 parts by weight, trehalose 1-5 parts by weight, edible salt 0.03-0.05 parts by weight pour into stainless steel steam folder
In layer pot, with 0.4-0.5Mpa opened by pressure steam dissolvingization sugar, stirring until white granulated sugar is completely dissolved, when syrup heats temperature
Degree reaches 105-110 DEG C, is filtered with the stainless steel mesh of 120-160 mesh, obtains filtering syrup.
4. the preparation method of soft chew nougat according to claim 1, it is characterised in that step（3）Infusion
Operation is specially：Will be by step（2）Obtained filtering syrup infusion in two times：1. filtering syrup is poured into stainless steel steam jacket
In pot, with 0.5-0.6Mpa opened by pressure steam boiling, when syrup infusion temperature reaches 115-120 DEG C, an infusion is detected
Syrup soft durometer, with a length 60-80cm, diameter of phi 6-8mm stainless steel bar, an insertion stainless steel steam of rod is pressed from both sides
In layer pot in infusion syrup, taken out at once after insertion depth 15-20cm, be put into cut-and-dried fill temperature≤35 DEG C water rapidly
Bucket in, taken out after carrying out cooling 1-3 minute to the viscous syrup of institute on stainless steel bar, sugar body will be cooled down with hand and scrapes and soft is twisted into circle
Sugar group, circle sugar group shaping is not scattered and not collapse-deformation, that is, reaches the soft durometer that an infusion syrup needs, and first time infusion is complete
Into pouring out total infusion syrup amount 30-35% syrup from stainless steel steam-jacked kettle, the syrup poured out is to obtain once
Infusion syrup；2. remaining syrup in stainless steel steam-jacked kettle is continued into infusion, when syrup infusion temperature reaches 125-130 DEG C
When, secondary infusion syrup soft durometer is detected, with a length 60-80cm, diameter of phi 6-8mm stainless steel bar, by one of rod
Insert in the infusion syrup in stainless steel steam-jacked kettle, taken out at once after insertion depth 15-20cm, prior preparation is put into rapidly
The bucket for filling temperature≤35 DEG C water in, taken out after carrying out cooling 1-2 minute to the viscous syrup of institute on stainless steel bar, will cooling with hand
Sugared body scrape and it is soft be twisted into sugared group, then sugar group is stretched into thickness 3-4mm sugar-tablet, is placed again into inner bucket water and cools down 1-3 points
Clock, taking-up breaks sugar-tablet with hand, can directly disconnect, that is, reaches the soft durometer that second of infusion syrup needs, and second of infusion is completed,
The syrup is obtained secondary infusion syrup.
5. the preparation method of soft chew nougat according to claim 1, it is characterised in that step（4）Slurry is rushed to stir
Playing the operation inflated is specially：1. by 1-3 parts by weight the step of（1）Obtained frozen glue is put into mixer pot, opens mixer
It is 70 revs/min to beat speed, by step（3）An obtained infusion syrup, which is slowly poured, to be had in the mixer pot of frozen glue, is treated
After one time infusion syrup is all punched, mixer is beaten into speed and is transferred to 182 revs/min by 70 revs/min, it is quick to beat 5-10 points
Clock, until pale tie rod occurs in syrup whipping in pot, then mixer whipping speed is adjusted to 70 revs/min, started to stirring
Be slowly added the egg white solutions of 0.8-1.5 parts by weight in machine pot, after egg white solution add, by mixer whipping speed by 70 turns/
Divide and be transferred to quick 182 revs/min, start once to beat inflation, quick whipping 10-20 minutes, until forming stable white in pot
Foam sugar body tissue, the i.e. sugared body of protein foam, the density of the sugared body of detection protein foam stop mixer and beaten, takes a 100ml
Measuring cup, is packed full with measuring cup by the sugared body of protein foam and measuring cup mouthful is struck off with flat board, put trebuchet and weigh its quality, by gained quality
Numerical value and the 100ml measuring cups quality for weighing and determining in advance and full measuring cup volumetric quantities, are inserted in density calculation formula：Density=matter
Amount/volume=sugared the weight of the full measuring cup protein foam/full measuring cup volume=sugared volume density of tested protein foam, when density reaches
0.08-0.40g/cm3, inflation is beaten for the first time and is completed, and obtains the sugared body of protein foam；2. slurry is filled for the first time beats inflation completion
Afterwards, mixer whipping speed is adjusted to 70 revs/min, by step（3）Obtained secondary infusion syrup is slowly poured in wire to be stirred
Mix in machine pot in the sugared body of protein foam, after secondary infusion syrup is punched, mixer is beaten into speed and is transferred to 182 by 70 revs/min
Rev/min, start secondary beat and inflate, it is quick to beat 15-25 minutes, until forming the sugared body of white inflation of stiff, detection inflation
Sugared body soft durometer, stops mixer and beats, and the sugared body of 20-30g inflations is taken out from mixer pot, is put into rapidly cut-and-dried
In the bucket for filling temperature≤35 DEG C water, cooling is taken out after 1-2 minute, will cooling inflation it is sugared body is soft is twisted into one, used with finger
Power pinches the sugared body group of inflation, and the sugared body of inflation is tack-free to be referred to, that is, reaches the secondary soft durometer for beating the sugared body of inflation that inflation needs, second
It is secondary to beat inflation completion, obtain inflating sugared body.
6. the preparation method of soft chew nougat according to claim 1, it is characterised in that step（5）Mixing is adjusted
The operation matched somebody with somebody is specially：Mixer whipping speed is adjusted to 70 revs/min, successively by whole-fat milk powder 1-2 parts by weight, ethyl malt
Phenol 0.01-0.03 parts by weight, anhydrous butter oil 1-2 parts by weight, refining vegetable oil 1-2 parts by weight, bake and bank up with earth high oleic acid shelled peanut 10-20
Parts by weight are added to step（4）Mixing allotment is carried out in the sugared body of the inflation of gained, mixed sugar body is obtained.
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| CN107373000A (en) * | 2017-03-29 | 2017-11-24 | 嘉士柏股份有限公司 | A kind of preparation method of soft chew linseed nougat |
| 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 |
| CN108094648A (en) * | 2017-12-14 | 2018-06-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of cotton candy and preparation method thereof and the frozen for including it |
| 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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| CN108740250A (en) * | 2018-06-08 | 2018-11-06 | 成都喜相逢食品有限公司 | A kind of nougat and preparation method thereof |
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| CN107047904A (en) * | 2017-03-29 | 2017-08-18 | 嘉士柏股份有限公司 | A kind of preparation method of soft chew nougat |
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- 2017-09-05 CN CN201710791502.4A patent/CN107647075A/en active Pending
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| CN107373000A (en) * | 2017-03-29 | 2017-11-24 | 嘉士柏股份有限公司 | A kind of preparation method of soft chew linseed nougat |
| 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 |
| CN107373000B (en) * | 2017-03-29 | 2018-08-10 | 嘉士柏股份有限公司 | A kind of preparation method of soft chew linseed nougat |
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