CN107156418A - A kind of mango taste nougat and preparation method thereof - Google Patents
A kind of mango taste nougat and preparation method thereof Download PDFInfo
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- CN107156418A CN107156418A CN201710559892.2A CN201710559892A CN107156418A CN 107156418 A CN107156418 A CN 107156418A CN 201710559892 A CN201710559892 A CN 201710559892A CN 107156418 A CN107156418 A CN 107156418A
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- nougat
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- 235000015145 nougat Nutrition 0.000 title claims abstract description 48
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 20
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 20
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000007228 Mangifera indica Species 0.000 title claims abstract 8
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- 235000014121 butter Nutrition 0.000 claims abstract description 10
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims abstract description 10
- 235000019198 oils Nutrition 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 8
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 8
- 241000218231 Moraceae Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 7
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 7
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- 239000003094 microcapsule Substances 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 9
- 239000008273 gelatin Substances 0.000 claims description 9
- 229920000159 gelatin Polymers 0.000 claims description 9
- 235000019322 gelatine Nutrition 0.000 claims description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 238000013329 compounding Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 239000000499 gel Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000011282 treatment Methods 0.000 claims description 6
- 229920001661 Chitosan Polymers 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 240000000111 Saccharum officinarum Species 0.000 claims description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 2
- -1 Sucrose ester Chemical class 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 229920003266 Leaf® Polymers 0.000 abstract 1
- 241001093152 Mangifera Species 0.000 description 12
- 238000005516 engineering process Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 239000004576 sand Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229940013618 stevioside Drugs 0.000 description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 3
- 235000019202 steviosides Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000018984 mastication Effects 0.000 description 2
- 238000010077 mastication Methods 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000001246 colloidal dispersion Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 invention discloses a kind of mango taste nougat and preparation method thereof, it is made up of raw materials such as high maltose syrup, sucrose, whole-fat milk powder, condensed milk, anhydrous butter oil, hydrogenated vegetable oil, mango juice, wild jujube, mulberries, sweet basil leafs.The present invention has the beneficial effect that：Nougat color and luster of the invention is pure white, sugariness is moderate, and the chewing mouthfeel with certain hardness and appropriateness, milk is strong, structural property is stable, and wrapping paper is not glued, is not stuck to one's teeth, the food materials such as mango juice are added to, so that the nougat of the present invention has tempting fruity, it is nutritious, sweet and dilitious.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of mango taste nougat and preparation method thereof.
Background technology
Nougat be a kind of structure than more loose semi-soft candy, to be gained the name containing a large amount of milk products, sugared body section has
Small stomata, band flexible and elasticity, soft taste is fine and smooth, in the developing history of China's existing decades, because its is sweet
Mouthfeel, strong milk, abundant nutrition, color and luster is pure white, sugariness is moderate and has certain elasticity and toughness, with chewiness
The advantages of and deep liked by consumer groups.Nougat is through height by sucrose, starch syrup, colloid, dairy products, grease and water
Emulsification.In this equably entity, it is difficult to the individualism of wherein a certain material is told, meanwhile, pass through
Segregation phenomenon will not also occur again for placement.Sucrose and starch syrup are the basic substances for constituting nougat.Sucrose has in infusion
A part changes into inverted sugar.Inverted sugar all has a major impact to the structure of nougat, local flavor and hold capacity.Starch syrup is
A kind of resistive connection eutectic substance.The main composition of starch syrup is dextrin, high sugar, maltose and glucose.They can both prevent ox
Sugared sand return is rolled, nougat sugariness can also be reduced, increases viscosity, nougat is produced the crystalline substance of sand grains under strong beat
Body, keeps the fine and smooth structure of nougat.Gelatin can make nougat have good toughness, chewiness and elasticity, keep sugar
The form stable of fruit.The product that dairy products system is processed into fresh milk, including condensed milk, cream and milk powder.There are about in fresh milk 87% with
On moisture.Because fresh milk moisture height is unfavorable for technique and storing.So in nougat use dairy products and without fresh milk.Breast
Product not only increases its nutritive value in nougat, and plays emulsification, further changes nougat states of matter body
System.Particularly it plays flavouring effect and lubrication to nougat.But variable there is also profile in nougat, packet splicing dress
Paper, viscous hand, the problems such as quality such as hard is unstable when soft during mouthfeel, for nougat processing technology and the correlative factor of quality optimization
Further studied with mechanism, to solving, quality appeared in nougat actual production is unstable, taste flavor is not enough etc. asks
Topic plays the role of positive.Chinese invention patent CN104872358A discloses a kind of children and replenished the calcium nougat, by glucose
Sour calcium is added among the manufacturing process of nougat, but the nougat that its invention makes contains substantial amounts of sucrose, honey etc. containing sugar
Material, dairy produce content is less, not only reduces the nutrition content in nougat, while also make it that nougat is harder, shadow
Ring chewing mouthfeel.
Present invention improves over the processing technology of nougat, the key in regulation formula in the ratio and process of each component is joined
Number, solve well oagat sugar product sticky paper, stick to one's teeth, sand return the problems such as, improve nougat mouthfeel, keep nougat multiphase
Stability Analysis of Structures.Stevioside, xylitol are added as sweetener, the usage amount of sucrose in nougat manufacturing process is greatly reduced,
Stevioside sugariness is 150-300 times of sucrose, and heat but only has the 1/300 of sucrose, is a kind of good generation sugar.Utilize microcapsules
Technology delays distributing for nougat fragrance matter, addition beta-schardinger dextrin and chitosan and odourant molecules formation microcapsules, delays perfume (or spice)
Gas distributes speed, nougat is kept long-time and uniform fragrance in mastication processes, while being also beneficial to stable prod
Property.The compound gel constituted simultaneously using gelatin and carragheen improves the problem of nougat is deformed, and gelatin is common with carragheen
Effect forms cogelled body, and the network structure of cogelled body is compared than the simple colloidal dispersion formed using gelatin, intermolecular
Reciprocation it is stronger, connect it is even closer, show the increase of colloid adiabatic condensation temperature and fusion temperature, be conducive to improve oagat
The heat endurance of sugar system.
The content of the invention
The object of the invention is exactly that there is provided a kind of mango taste nougat and its preparation side in order to make up the defect of prior art
Method.
The present invention is achieved by the following technical solutions：
A kind of mango taste nougat, is made up of the raw material of following parts by weight：It is high maltose syrup 270-280, sucrose 44-45, full-cream
Milk powder 42-44, condensed milk 85-86, anhydrous butter oil 18-20, hydrogenated vegetable oil 20-22, mango juice 56-58, wild jujube 8-9, mulberries 5-
6th, sweet basil leaf 3-4, appropriate amount of water.
The preparation method of mango taste nougat according to claim l, comprises the following steps：
（1）Anhydrous butter oil, hydrogenated vegetable oil melt standby under the conditions of 50-55 DEG C, weigh parts by weight of raw materials 6-7% compound gels, multiple
It is made up of with glue edible gelatin and carragheen, the two ratio is 15:1,1.5-1.8 times of the addition cold water swellable measured 40-50 minutes,
Water proof, which is placed in 65-70 DEG C of water-bath, to be melted to without being taken out after particle, and cooling condenses into standby after compounding jelly；
（2）Wild jujube takes pulp, and mulberries are cleaned, and it is 8-10% that sweet basil leaf drying baker, which is dried to moisture, and taking-up is pulverized last
The appropriate flooding processing of addition, filters off residue, is together well mixed with mango juice and is polished into slurries, after vacuum freeze drying
Ultramicro grinding processing, obtains nutrition Ultramicro-powder；
（3）Whole-fat milk powder, condensed milk are core, add its mass parts 4-5% wall material, wall material is made up of beta-schardinger dextrin, chitosan,
Component ratio is 2:1, plus the well mixed rear spray drying treatment of suitable quantity of water, obtain milk powder microcapsules；
（4）High maltose syrup, sucrose add appropriate water and put into sugar boiler, without particle in stirring to solution, in heating
Being stirred continuously in stirring, heating process is heated evenly liquid glucose, and infusion is thick into paste to liquid glucose, and temperature reaches 125-130 DEG C
Stop infusion；
（5）By hydrogenated vegetable oil, anhydrous butter oil, pour into whipping pot in, add 2-3% emulsifying agents, emulsifier component be lecithin,
Sucrose ester, component ratio is 3:2, well-done liquid glucose will be endured and pour into punching slurry in whipping pot, at a slow speed uniform mixture beaten material 2-3 points
Clock, then beaten 7-8 minutes with 20-30r/min speed, addition compounding jelly adds milk powder microcapsules, battalion after beating 1-2 minutes
Support Ultramicro-powder and other residual components continue to beat 5-6 minutes it is tack-free to massecuite；
（6）The massecuite that whipping is finished takes out and is cooled to 45-50 DEG C, is pressed into 1.2-1.5 centimetres of sheet, is cut into long 3.5-
4.0 centimetres, wide 0.8-1.0 centimetres strip, are cooled to ultraviolet after room temperature and irradiate 20-25 minutes sterilization treatments, splitting is close
Package is filled.
It is an advantage of the invention that：Present invention addition stevioside, xylitol greatly reduce the use of sucrose as sweetener
Amount, keeps also reducing the heat in nougat while sugariness.Using microcapsules technology, addition beta-schardinger dextrin and chitosan with
Odourant molecules formation microcapsules, delay fragrance emissions speed, nougat is kept for a long time and uniform fragrant in mastication processes
Taste, while being also beneficial to the property of stable prod.The compound gel constituted using gelatin and carragheen improves nougat deformation
Problem, gelatin cooperatively forms cogelled body with carragheen, and intermolecular reciprocation is stronger, connects even closer, favorably
In the heat endurance for improving oagat sugar system.Present invention improves over the processing technology of nougat, the ratio of each component during regulation is formulated
Key parameter in example and process, solve well oagat sugar product sticky paper, stick to one's teeth, sand return the problems such as, improve nougat mouthful
Sense, keeps the heterogeneous structure of nougat stable.The present invention nougat color and luster is pure white, sugariness is moderate, with certain hardness and
The chewing mouthfeel of appropriateness, milk is strong, and structural property is stable, and wrapping paper is not glued, is not stuck to one's teeth, the food materials such as mango juice is added to, makes
Obtaining nougat of the invention has tempting fruity, nutritious, sweet and dilitious.
Embodiment
A kind of mango taste nougat, is made up of the raw material of following parts by weight：High maltose syrup 270, sucrose 44, whole-fat milk powder
42nd, condensed milk 85, anhydrous butter oil 18, hydrogenated vegetable oil 20, mango juice 56, wild jujube 8, mulberries 5, sweet basil leaf 3, appropriate amount of water.
The preparation method of mango taste nougat according to claim l, comprises the following steps：
（1）Anhydrous butter oil, hydrogenated vegetable oil melt standby under the conditions of 50 DEG C, weigh the compound gel of parts by weight of raw materials 6%, compound gel
It is made up of edible gelatin and carragheen, the two ratio is 15:1, add the cold water swellable of 1.5 times of amounts 40 minutes, water proof is placed in 65
DEG C water-bath in melt to without after particle take out, cooling condense into compounding jelly after it is standby；
（2）Wild jujube takes pulp, and mulberries are cleaned, and it is 8% that sweet basil leaf drying baker, which is dried to moisture, takes out last add of pulverizing
Plus appropriate flooding processing, residue is filtered off, is together well mixed with mango juice and is polished into slurries, is surpassed after vacuum freeze drying
Crushing of Ultrafine processing, obtains nutrition Ultramicro-powder；
（3）Whole-fat milk powder, condensed milk are core, add the wall material of its mass parts 4%, wall material is made up of beta cyclodextrin, chitosan, component
Ratio is 2:1, plus the well mixed rear spray drying treatment of suitable quantity of water, obtain milk powder microcapsules；
（4）High maltose syrup, sucrose add appropriate water and put into sugar boiler, without particle in stirring to solution, in heating
Being stirred continuously in stirring, heating process is heated evenly liquid glucose, and infusion is thick into paste to liquid glucose, and temperature reaches 125 DEG C of stoppings
Infusion；
（5）By hydrogenated vegetable oil, anhydrous butter oil, pour into whipping pot, add 2% emulsifying agent, emulsifier component is lecithin, sugarcane
Sugar ester, component ratio is 3:2, well-done liquid glucose will be endured and pour into punching slurry in whipping pot, at a slow speed uniform mixture beaten material 2 minutes,
Beaten 7 minutes with 20r/min speed again, addition compounding jelly added after beating 1 minute milk powder microcapsules, nutrition Ultramicro-powder and
Other residual components continue beat 5 minutes it is tack-free to massecuite；
（6）The massecuite that whipping is finished takes out and is cooled to 45 DEG C, is pressed into 1.2 centimetres of sheet, is cut into long 3.5 centimetres, wide
0.8 centimetre of strip, is cooled to ultraviolet after room temperature and irradiates 20 minutes sterilization treatments, splitting is packed.
Claims (2)
1. a kind of mango taste nougat, it is characterised in that be made up of the raw material of following parts by weight：High maltose syrup 270-280, sugarcane
Sugared 44-45, whole-fat milk powder 42-44, condensed milk 85-86, anhydrous butter oil 18-20, hydrogenated vegetable oil 20-22, mango juice 56-58, acid
Jujube 8-9, mulberries 5-6, sweet basil leaf 3-4, appropriate amount of water.
2. the preparation method of the mango taste nougat according to claim l, it is characterised in that comprise the following steps：
（1）Anhydrous butter oil, hydrogenated vegetable oil melt standby under the conditions of 50-55 DEG C, weigh parts by weight of raw materials 6-7% compound gels, multiple
It is made up of with glue edible gelatin and carragheen, the two ratio is 15:1,1.5-1.8 times of the addition cold water swellable measured 40-50 minutes,
Water proof, which is placed in 65-70 DEG C of water-bath, to be melted to without being taken out after particle, and cooling condenses into standby after compounding jelly；
（2）Wild jujube takes pulp, and mulberries are cleaned, and it is 8-10% that sweet basil leaf drying baker, which is dried to moisture, and taking-up is pulverized last
The appropriate flooding processing of addition, filters off residue, is together well mixed with mango juice and is polished into slurries, after vacuum freeze drying
Ultramicro grinding processing, obtains nutrition Ultramicro-powder；
（3）Whole-fat milk powder, condensed milk are core, add its mass parts 4-5% wall material, wall material is made up of beta-schardinger dextrin, chitosan,
Component ratio is 2:1, plus the well mixed rear spray drying treatment of suitable quantity of water, obtain milk powder microcapsules；
（4）High maltose syrup, sucrose add appropriate water and put into sugar boiler, without particle in stirring to solution, in heating
Being stirred continuously in stirring, heating process is heated evenly liquid glucose, and infusion is thick into paste to liquid glucose, and temperature reaches 125-130 DEG C
Stop infusion；
（5）By hydrogenated vegetable oil, anhydrous butter oil, pour into whipping pot in, add 2-3% emulsifying agents, emulsifier component be lecithin,
Sucrose ester, component ratio is 3:2, well-done liquid glucose will be endured and pour into punching slurry in whipping pot, at a slow speed uniform mixture beaten material 2-3 points
Clock, then beaten 7-8 minutes with 20-30r/min speed, addition compounding jelly adds milk powder microcapsules, battalion after beating 1-2 minutes
Support Ultramicro-powder and other residual components continue to beat 5-6 minutes it is tack-free to massecuite；
（6）The massecuite that whipping is finished takes out and is cooled to 45-50 DEG C, is pressed into 1.2-1.5 centimetres of sheet, is cut into long 3.5-
4.0 centimetres, wide 0.8-1.0 centimetres strip, are cooled to ultraviolet after room temperature and irradiate 20-25 minutes sterilization treatments, splitting is close
Package is filled.
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