CN107114545A - A kind of preparation method of linseed nougat - Google Patents
A kind of preparation method of linseed nougat Download PDFInfo
- Publication number
- CN107114545A CN107114545A CN201710197283.7A CN201710197283A CN107114545A CN 107114545 A CN107114545 A CN 107114545A CN 201710197283 A CN201710197283 A CN 201710197283A CN 107114545 A CN107114545 A CN 107114545A
- Authority
- CN
- China
- Prior art keywords
- syrup
- infusion
- sugar
- inflation
- linseed
- Prior art date
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Links
- 240000006240 Linum usitatissimum Species 0.000 title claims abstract description 46
- 235000004431 Linum usitatissimum Nutrition 0.000 title claims abstract description 46
- 235000004426 flaxseed Nutrition 0.000 title claims abstract description 46
- 235000015145 nougat Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 238000001802 infusion Methods 0.000 claims abstract description 91
- 235000000346 sugar Nutrition 0.000 claims abstract description 62
- 239000003292 glue Substances 0.000 claims abstract description 21
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 238000004080 punching Methods 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims description 117
- 239000006188 syrup Substances 0.000 claims description 117
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- 108010010803 Gelatin Proteins 0.000 claims description 46
- 239000008273 gelatin Substances 0.000 claims description 46
- 229920000159 gelatin Polymers 0.000 claims description 46
- 235000019322 gelatine Nutrition 0.000 claims description 46
- 235000011852 gelatine desserts Nutrition 0.000 claims description 46
- 229910001220 stainless steel Inorganic materials 0.000 claims description 36
- 239000010935 stainless steel Substances 0.000 claims description 36
- 239000006260 foam Substances 0.000 claims description 33
- 108090000623 proteins and genes Proteins 0.000 claims description 28
- 102000004169 proteins and genes Human genes 0.000 claims description 28
- 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
- 244000105624 Arachis hypogaea Species 0.000 claims description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 13
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims description 12
- 102000002322 Egg Proteins Human genes 0.000 claims description 12
- 108010000912 Egg Proteins Proteins 0.000 claims description 12
- 235000014103 egg white Nutrition 0.000 claims description 12
- 210000000969 egg white Anatomy 0.000 claims description 12
- 235000020232 peanut Nutrition 0.000 claims description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 238000001514 detection method Methods 0.000 claims description 10
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 8
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 8
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 8
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 8
- 239000005642 Oleic acid Substances 0.000 claims description 8
- 238000003780 insertion Methods 0.000 claims description 8
- 230000037431 insertion Effects 0.000 claims description 8
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 8
- 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 7
- 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 7
- 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 7
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 7
- 229940035436 maltitol Drugs 0.000 claims description 7
- 235000010449 maltitol Nutrition 0.000 claims description 7
- 239000000845 maltitol Substances 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000003756 stirring 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
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 4
- 229940093503 ethyl maltol Drugs 0.000 claims description 4
- 235000020429 malt syrup Nutrition 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 230000015572 biosynthetic process Effects 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
- 239000008236 heating water Substances 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 2
- 230000008023 solidification Effects 0.000 claims description 2
- 230000006641 stabilisation Effects 0.000 claims description 2
- 238000011105 stabilization Methods 0.000 claims description 2
- 210000001519 tissue Anatomy 0.000 claims 1
- 210000003934 vacuole Anatomy 0.000 claims 1
- MBMBGCFOFBJSGT-KUBAVDMBSA-N docosahexaenoic acid Natural products CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 abstract description 11
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 235000020669 docosahexaenoic acid Nutrition 0.000 abstract description 8
- 235000020673 eicosapentaenoic acid Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 7
- 230000002265 prevention Effects 0.000 abstract description 7
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 abstract description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000019197 fats Nutrition 0.000 abstract description 6
- 239000002253 acid Substances 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 230000004438 eyesight Effects 0.000 abstract description 5
- 230000000366 juvenile effect Effects 0.000 abstract description 5
- 229930013686 lignan Natural products 0.000 abstract description 5
- 235000009408 lignans Nutrition 0.000 abstract description 5
- 150000005692 lignans Chemical class 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000009467 reduction Effects 0.000 abstract description 4
- 206010020751 Hypersensitivity Diseases 0.000 abstract description 3
- 208000001953 Hypotension Diseases 0.000 abstract description 3
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 abstract description 3
- 208000030961 allergic reaction Diseases 0.000 abstract description 3
- 235000020661 alpha-linolenic acid Nutrition 0.000 abstract description 3
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 3
- 230000033228 biological regulation Effects 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 229940090949 docosahexaenoic acid Drugs 0.000 abstract description 3
- 229960005135 eicosapentaenoic acid Drugs 0.000 abstract description 3
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 abstract description 3
- 208000021822 hypotensive Diseases 0.000 abstract description 3
- 230000001077 hypotensive effect Effects 0.000 abstract description 3
- 229960004488 linolenic acid Drugs 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 18
- 239000000499 gel Substances 0.000 description 4
- 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 description 3
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000020778 linoleic acid Nutrition 0.000 description 3
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 108010003571 Nut Proteins Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 150000002617 leukotrienes Chemical class 0.000 description 2
- 239000000203 mixture 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
- 230000001629 suppression Effects 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
- 235000008692 Carum bulbocastanum Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 206010018473 Glycosuria Diseases 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
- 239000005409 aflatoxin Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019577 caloric intake Nutrition 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
- 230000001934 delay Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 description 1
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 1
- 235000020664 gamma-linolenic acid Nutrition 0.000 description 1
- 229960002733 gamolenic acid Drugs 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
- 230000006872 improvement Effects 0.000 description 1
- 229910052738 indium Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000009288 screen filtration Methods 0.000 description 1
- 239000008279 sol Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 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
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to food production technology field there is provided a kind of preparation method of linseed nougat, comprise the following steps：Frozen glue, dissolvingization sugar, infusion, punching slurry whipping inflation, mixing preparation and formed product are prepared, finished product is packed to obtain；Containing the 10 20% ripe linseed prepared through cold baking technology in obtained linseed nougat, rich in unrighted acid ω -3 series in linseed（Alpha-linolenic acid）With ω -6 series（Acid and gamma-linolenic）, lignan, EPA（Eicosapentaenoic acid）And DHA（Docosahexaenoic acid）With regulation blood fat, reduction cholesterol, prevention infraction, blood viscosity is reduced, prevent and treat diabetes, hypotensive, fat-reducing, suppress allergic reaction, anti-inflammatory, protection eyesight, enhancing juvenile intelligence etc. and play an important role; and product soft texture is bulk, structure is fine and smooth, entrance is fragrant and sweet, milk is mellow; product has nutrition and health care and good soft chew mouthfeel, practical.
Description
Technical field
The present invention relates to food production technology field, more particularly to a kind of preparation method of linseed nougat.
Background technology
Nougat, also known as protein sugar, bird knot sugar.Be one kind by milk, granulated sugar, starch, syrup, protein, nut kernel（Flower
It is raw etc.）, the candy that is mixed of oil, water etc., because its entrance is fragrant and sweet, and have burst dense peanut and a milk, taste and chew
Strength, it is therefore, deep to be liked by adult and child.And the formation of nougat texture is not only by aerating agent performance and degree of inflation
Influence, and by formula composition, moisture of the existence form of granulated sugar molecule, production method and final products etc. because
The influence of element.The soft durometer of nougat changes with the difference of granulated sugar and syrup proportion of composing, when the ratio shared by granulated sugar composition
When example is more, although that holds that shape effect can keep is quite a lot of, but when chewing nougat, easily causes the fragility that nougat is easy to fracture
Or grittiness texture；And the sugariness of nougat can be increased, easily have a negative impact to tooth and oral cavity, especially ox pricks sugar and contained
There is substantial amounts of nut kernel, such as common shelled peanut, oleic acid/linoleic acid（O/L）I.e. the sub- ratio only 1.2 of oil, bakes and banks up with earth through overheat and adds
It is to bake and bank up with earth processing through overheat to be made, the temperature of heat baking causes peanut to aoxidize, and then just goes out within the shelf-life more after work
Now become sour phenomenon, oil consumption taste occur, directly affect ox prick sugar the shelf life phase and product it is freshness.Especially into 21 generation
Since discipline, with the continuous improvement of people's living standards, to health and the requirement more and more higher of nutrition, more and more urgent, therefore,
Preferable state can be kept by how developing one kind, will not occur Collapse Deformation and to be hardened, long shelf-life, freshness good, and
The nougat of soft chew mouthfeel with nutrition and health care is the technical problem underlying that the art needs to solve at present.
The content of the invention
The problem of existing for prior art, the present invention proposes a kind of preparation method of linseed nougat, by described
In linseed nougat made from the preparation method of linseed nougat containing 10-20% from Canadian Sa Sheng imports through cold
Ripe linseed prepared by baking technology（Raw linseed not directly eats and added, and hot baked linseed can make its major part
Nutritional ingredient loses）, rich in unrighted acid ω -3 series in linseed（Alpha-linolenic acid）With ω -6 series（γ-flax
Acid）, lignan, EPA（Eicosapentaenoic acid）And DHA（Docosahexaenoic acid）, with to regulation blood fat, reduction cholesterol,
Prevention blocks, reduces blood viscosity, prevents and treats diabetes, hypotensive, fat-reducing, suppression allergic reaction, anti-inflammatory, protection eyesight, increasing
Strong juvenile intelligence etc. plays an important role, and product soft texture is bulk, structure is fine and smooth, entrance is fragrant and sweet, milk is mellow, more chew
It is more fragrant, the maltitol and trehalose of addition, because of its total reducing sugar（With glucose meter）Content is≤0.5g/100g and≤0.8g/
100g, belongs to sugar-free and low sugar material respectively（GB 13432-2004）, and then the sugared sugariness of ox bundle and sugar intake are reduced, 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 for 13-25）So that ox prick sugar not only high resilience, chewiness foot, not founding, do not stick to one's teeth, and preferable shape can be kept
Shape state, will not occur Collapse Deformation and to be hardened, and extend ox prick sugar the shelf life phase and it is freshness the advantages of, make product
With nutrition and health care and good soft chew mouthfeel.
The solution that the present invention takes is, a kind of preparation method of linseed nougat, it is characterised in that including as follows
Step：
Step（1）, prepare frozen glue：Gelatin is immersed in the pure water of temperature≤35 DEG C with bucket, after being sufficiently mixed, is placed on clear
In clean environment be no less than 30 minutes, make gelatin fully absorb water it is molten it is swollen after, with immersion method dissolve gelatin, will fill through absorb water it is molten swollen
The bucket of gelatin be put into tank, water level is no more than the 2/3 of bucket height in tank, the water of anti-water stopping trough in heating process it is low-priced enter
In bucket, the water in steam heating water groove is opened, temperature control is at 60-80 DEG C, gelatin in timely agitator, until gelatin is completely molten
Solution, maintain the temperature at 50-60 DEG C it is static at least more than 1 hour, exclude surface irregularities, obtain gelatin solution, then by gelatin solution with
4-6cm thickness is uniformly spread out in stainless steel disc, disk layering is overlayed stainless in closing, cleaning, room temperature≤25 DEG C environment
On steel shelf, treat that frozen glue is made in gelatin solution solidification, it is standby；
Step（2）, 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 is completely dissolved, 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, i.e. 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）Obtain
Secondary infusion syrup poured in wire in the sugared body of protein foam, after secondary infusion syrup is punched, beat to protein foam sugar
The sugared body of white inflation of body formation stiff, beats inflation and completes, obtain inflating sugared body for the second time；
Step（5）, mixing preparation：By whole-fat milk powder, ethylmaltol, anhydrous butter oil, refining vegetable oil, bake and bank up with earth shelled peanut and cold
Ripe linseed is bakeed 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 linseed 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 0.6-0.8g/cm3, inflation is beaten for the first time and is completed, and obtains the sugared body of protein foam；2. fill for the first time
Slurry is beaten after the completion of inflation, and mixer whipping speed is adjusted to 70 revs/min, by step（3）Obtained secondary infusion syrup delays
Slowly poured in wire in mixer pot in the sugared body of protein foam, after secondary infusion syrup is punched, by mixer whipping speed by
70 revs/min are transferred to 182 revs/min, are started secondary beat and are inflated, quick to beat 15-25 minutes, until forming the white inflation of stiff
Sugared 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, is put rapidly
Enter in 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
Group, inflation sugar body group is pinched with finger force, and the sugared body of inflation is tack-free to be referred to, that is, reaches that secondary beat inflates the sugared body of the inflation needed
Soft durometer, second of whipping inflation is completed, 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, the ripe linseed 2-10 parts by weight of cold baking added to step（4）Gained fills
Mixing allotment is carried out in gas sugar body, mixed sugar body is obtained.
By using preceding solution, the beneficial effects of the invention are as follows：The linseed nougat system designed as described above
Preparation Method has following advantage compared to prior art：
1st, step（1）In prepare frozen glue and use immersion method（60-80 DEG C of water temperature）Gelatin is dissolved, gelatin is reduced to greatest extent molten
High temperature is met in solution preocess to produce hydrolysis and reduce the possibility of its gel strength, secondly, frozen glue is prepared into again after colloidal sol, in step
（4）In 1. first by step（1）The frozen glue and step of middle preparation（3）In 1. the mixing of infusion syrup beat into tie rod, then add
Egg white solution（Foaming agent）Carry out fully beating foaming, as a result of dual foaming agent --- egg white solution, gelatin（Sent out with pale blue liquid
Based on bubble）, and there is gelatin gel characteristic to have foam characteristics, the method makes full use of the gel characteristic of gelatin to take into account it again
Foaminess so that high resilience and toughness when sugared body is chewed, existing cotton candy it is softness, have the chewiness of toffee again, make most
Finished product embodies good resistance to chewiness and does not stick to one's teeth and reduce the possibility generation for gradually deforming, being hardened, and solves existing skill
Added in art in gelatin solution form and beat the problem of can not fully demonstrating gelatin gel characteristic of presence；
2nd, step（2）The 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 toast earthnut benevolence of addition, using entering
Mouth Argentina is free of the high oleic acid peanut of aflatoxin, oleic acid/linoleic acid（O/L）I.e. oil is sub- than being 13-25, and common peanut
's（O/L）Oily Asia ratio only 1.2, the sub- ratio of baking high oleic acid shelled peanut oil that the present invention is added is apparently higher than common peanut, not only
So that inoxidizability is greatly improved, be not in oxidative rancidity and oil consumption taste within the shelf-life, extend the shelf that ox pricks sugar
Phase lifetime, and be that it is possibly realized as healthy food；
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；
4th, step（5）The linseed of middle addition is：Ripe linseed prepared by the import Canada Sa Sheng cold baking technology of use
（Note：Raw linseed not directly eats and added, and hot baked linseed will lose its nutritional ingredient）, it is rich in linseed
The series of the ω -3 containing unrighted acid（Alpha-linolenic acid）With ω -6 series（Gamma-Linolenic acid）, lignan, EPA（Eicosapentaenoic
Acid）And DHA（Docosahexaenoic acid）, with to regulation blood fat, reduction cholesterol, prevention infraction, reduction blood viscosity, anti-
Control diabetes, hypotensive, fat-reducing, suppression allergic reaction, anti-inflammatory, protection eyesight, enhancing juvenile intelligence etc. to play an important role, make
Product has certain nutrition and health care；
In summary, the preparation method of linseed nougat of the present invention, it is simple easily to realize, it is adapted to quantitatively manufacture
Use, it is practical, and contain linseed, linseed in the nougat as made from the preparation method of the linseed nougat
Containing abundant leukotrienes, lignan, EPA and DHA, with lowering blood pressure and blood fat, prevention coronary heart disease, prevention of cardiovascular disease and
Diabetes etc. are acted on, and are played an important role to improving juvenile intelligence, protection eyesight, are improved product health, and nougat is soft
Hard appropriateness, can keep preferable shape state, will not occur Collapse Deformation, with good soft chew mouthfeel, not glue
Tooth.
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 linseed nougat comprises the following steps：
Step（1）, prepare frozen glue：Gelatin intensity is immersed in the pure water of temperature≤35 DEG C with bucket for 160 Bloom gelatin
In, the ratio of gelatin and pure water mixing is gelatin: pure water=1: 1.2, after being sufficiently mixed, it is placed in clean environment not
Less than 30 minutes, make gelatin fully absorb water it is molten it is swollen after, dissolve gelatin with immersion method, the 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 is at 60-80 DEG C, gelatin in timely agitator, until gelatin is completely dissolved, maintains the temperature at 50-60 DEG C
Static at least more than 1 hour, surface irregularities are excluded, gelatin solution is obtained, then uniformly spread out gelatin solution into not with 4-6cm thickness
Become rusty in steel disk, disk is layered on the stainless steel shelf overlayed in closing, cleaning, room temperature≤25 DEG C environment, treat that gelatin solution solidifies
Frozen glue is made, 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 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
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, first time infusion
Complete, total infusion syrup amount 30-35% syrup is poured out from stainless steel steam-jacked kettle, the syrup poured out is one obtained
Secondary 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 70cm, diameter of phi 7mm stainless steel bar, by an insertion of rod
In infusion syrup in stainless steel steam-jacked kettle, taken out at once after insertion depth 15-20cm, cut-and-dried dress is put into rapidly
In the bucket of full temperature≤35 DEG C water, taken out after carrying out cooling 1-2 minutes to the viscous syrup of institute on stainless steel bar, sugared body will be cooled down with hand
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 minutes, take
Go out and break sugar-tablet with hand, can directly disconnect, that is, reach the soft durometer that second of infusion syrup needs, second of infusion is completed, the sugar
Slurry is obtained secondary infusion syrup；
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 0.6-0.8g/cm3, inflation is beaten for the first time and is completed, and is obtained
To 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 for beating the sugared body of inflation that inflation needs.Second of whipping inflation is completed, and is obtained
The sugared body of inflation；
Step（5）, mixing preparation：Mixer whipping speed is adjusted at a slow speed（70 revs/min）, successively by 1.2Kg whole-fat milk powders,
0.02Kg ethylmaltols, 1Kg anhydrous butter oils, 1Kg refining vegetable oils, 10Kg bake and bank up with earth shelled peanut and the cold ripe linseeds of baking of 5kg
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 linseed nougat.
Nutritional ingredient detection is carried out to linseed nougat made from the preparation method of the linseed nougat of above-mentioned design,
Testing result is as shown in table 1 below：
Table 1, linseed nougat nutrient component meter
According to the preparation method of the linseed nougat of above-mentioned design, contain linseed in obtained nougat, linseed contains
Abundant leukotrienes, lignan, EPA and DHA, with lowering blood pressure and blood fat, prevention coronary heart disease, prevention of cardiovascular disease and glycosuria
Disease etc. is acted on, and is played an important role to improving juvenile intelligence, protection eyesight, is improved product health, and nougat is soft or hard suitable
Degree, can keep preferable shape state, will not occur Collapse Deformation, with good soft chew mouthfeel, not stick to one's teeth.
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 linseed 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
In clean environment be no less than 30 minutes, make gelatin fully absorb water it is molten it is swollen after, with immersion method dissolve gelatin, will fill through absorb water it is molten swollen
The bucket of gelatin be put into tank, water level is no more than the 2/3 of bucket height in tank, the water of anti-water stopping trough in heating process it is low-priced enter
In bucket, the water in steam heating water groove is opened, temperature control is at 60-80 DEG C, gelatin in timely agitator, until gelatin is completely molten
Solution, maintain the temperature at 50-60 DEG C it is static at least more than 1 hour, exclude surface irregularities, obtain gelatin solution, then by gelatin solution with
4-6cm thickness is uniformly spread out in stainless steel disc, disk layering is overlayed stainless in closing, cleaning, room temperature≤25 DEG C environment
On steel shelf, treat that frozen glue is made in gelatin solution solidification, it is standby；
Step（2）, 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 is completely dissolved, 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, i.e. 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）Obtain
Secondary infusion syrup poured in wire in the sugared body of protein foam, after secondary infusion syrup is punched, beat to protein foam sugar
The sugared body of white inflation of body formation stiff, beats inflation and completes, obtain inflating sugared body for the second time；
Step（5）, mixing preparation：By whole-fat milk powder, ethylmaltol, anhydrous butter oil, refining vegetable oil, bake and bank up with earth shelled peanut and cold
Ripe linseed is bakeed 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 linseed nougat.
2. the preparation method of linseed nougat according to claim 1, it is characterised in that：Step（1）Prepare frozen glue mistake
Used in journey gelatin intensity for 140-160 Bloom gelatin carry out water suction it is molten swollen, and absorb water molten swollen operation when the gelatin with
The ratio of pure water mixing is gelatin: pure water=1: 1.2-2.
3. the preparation method of linseed nougat according to claim 1, it is characterised in that step（2）Dissolvingization sugar
Operation is specially：In order successively by pure water 1-1.5 parts by weight, malt syrup 15-20 parts by weight, maltitol 3-5 weight
Part, 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-jacked kettle
In, with 0.4-0.5Mpa opened by pressure steam dissolvingization sugar, stirring is until white granulated sugar is completely dissolved, when syrup heating-up temperature reaches
To 105-110 DEG C, filtered with the stainless steel mesh of 120-160 mesh, obtain filtering syrup.
4. the preparation method of linseed nougat according to claim 1, it is characterised in that step（3）The operation of infusion
Specially：Will be by step（2）Obtained filtering syrup infusion in two times：1. filtering syrup is poured into stainless steel steam-jacked kettle
In, with 0.5-0.6Mpa opened by pressure steam boiling, when syrup infusion temperature reaches 115-120 DEG C, detect an infusion sugar
Soft durometer is starched, with a length 60-80cm, diameter of phi 6-8mm stainless steel bar, stainless steel steam jacket is inserted by one of rod
In pot in infusion syrup, taken out at once after insertion depth 15-20cm, cut-and-dried temperature≤35 DEG C water of filling is put into rapidly
In bucket, taken out after carrying out cooling 1-3 minute to the viscous syrup of institute on stainless steel bar, will cool down that sugared body is scraped and soft to be twisted into circle sugared with hand
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 linseed nougat according to claim 1, it is characterised in that step（4）Punching slurry whipping is filled
The operation of gas is specially：1. by 1-3 parts by weight the step of（1）Obtained frozen glue is put into mixer pot, is opened mixer and is beaten
Speed is 70 revs/min, by step（3）An obtained infusion syrup, which is slowly poured, to be had in the mixer pot of frozen glue, is treated once
After infusion syrup is all punched, mixer is beaten into speed and is transferred to 182 revs/min by 70 revs/min, quick whipping 5-10 minutes, directly
Into pot, syrup, which is beaten, there is pale tie rod, then mixer whipping speed is adjusted to 70 revs/min, starts into mixer pot
The egg white solution of 0.8-1.5 parts by weight is slowly added, after egg white solution has been added, mixer whipping speed is transferred to by 70 revs/min
Quick 182 revs/min, start once to beat inflation, it is quick to beat 10-20 minutes, until forming stable white foam sugar in pot
Body tissue, i.e. protein foam sugar body, the density of the sugared body of detection protein foam, stop mixer and beat, take a 100ml measuring cup,
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 and weighs its quality, by gained mass figures
With the 100ml measuring cups quality for weighing and determining in advance and full measuring cup volumetric quantities, density calculation formula is inserted in：Density=quality/body
Product=sugared the weight of the full measuring cup protein foam/full measuring cup volume=sugared volume density of tested protein foam, when density reaches 0.6-0.8g/
cm3, inflation is beaten for the first time and is completed, and obtains the sugared body of protein foam；2. fill for the first time after the completion of slurry whipping inflation, mixer is stirred
Speed is beaten to adjust to 70 revs/min, by step（3）Obtained secondary infusion syrup slowly pours protein vacuole in mixer pot in wire
In foam sugar body, after secondary infusion syrup is punched, mixer whipping speed is transferred to 182 revs/min by 70 revs/min, started secondary
Inflation is beaten, 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
Mixer is beaten, and the sugared body of 20-30g inflations is taken out from mixer pot, puts into cut-and-dried filled temperature≤35 DEG C rapidly
In the bucket of water, cooling is taken out after 1-2 minute, will cooling inflation sugar body is soft is twisted into one, inflation sugar body group is pinched with finger force, is filled
Gas sugar 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
To the sugared body of inflation.
6. the preparation method of linseed nougat according to claim 1, it is characterised in that step（5）Mixing preparation
Operation is specially：Mixer whipping speed is adjusted to 70 revs/min, successively whole-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 parts by weight, bake and bank up with earth high oleic acid shelled peanut 10-20 weight
Measure part, the ripe linseed 2-10 parts by weight of cold baking and be added to step（4）Mixing allotment is carried out in the sugared body of the inflation of gained, is obtained
To mixed sugar body.
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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 |
| CN108402139A (en) * | 2018-02-08 | 2018-08-17 | 安徽侬安康食品有限公司 | A kind of soft milk oagat cake of linseed and preparation method |
| CN108835345A (en) * | 2018-07-27 | 2018-11-20 | 中国农业大学 | A kind of ginger taste linseed nougat and preparation method thereof |
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| CN107996794A (en) * | 2017-12-11 | 2018-05-08 | 福建福派园食品股份有限公司 | Salty oagat aerated candy and its production technology |
| CN108770975A (en) * | 2018-05-25 | 2018-11-09 | 益家元品实业（厦门）有限公司 | A kind of candy and its production method |
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| CN101731424B (en) * | 2009-12-31 | 2013-01-30 | 合肥中科小陶食品有限公司 | Nougat and production method thereof |
| CN103330044A (en) * | 2013-07-12 | 2013-10-02 | 四川茂华食品有限公司 | Production technology of nougat |
| CN104543294A (en) * | 2014-12-31 | 2015-04-29 | 山东睿正新材料有限公司 | Nougat and producing technology thereof |
| CN106359805A (en) * | 2016-08-29 | 2017-02-01 | 杭州天龙集团有限公司 | Linseed soft sweets and preparation method thereof |
| 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 |
| CN107114545A (en) * | 2017-03-29 | 2017-09-01 | 嘉士柏股份有限公司 | A kind of preparation method of linseed nougat |
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Cited By (5)
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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 |
| CN108402139A (en) * | 2018-02-08 | 2018-08-17 | 安徽侬安康食品有限公司 | A kind of soft milk oagat cake of linseed and preparation method |
| CN108835345A (en) * | 2018-07-27 | 2018-11-20 | 中国农业大学 | A kind of ginger taste linseed nougat and preparation method thereof |
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