CN107173513A - A kind of nougat of purple potato local flavor and preparation method thereof - Google Patents

A kind of nougat of purple potato local flavor and preparation method thereof Download PDF

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Publication number
CN107173513A
CN107173513A CN201710559879.7A CN201710559879A CN107173513A CN 107173513 A CN107173513 A CN 107173513A CN 201710559879 A CN201710559879 A CN 201710559879A CN 107173513 A CN107173513 A CN 107173513A
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nougat
powder
minutes
purple
water
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00Shaping or working of foodstuffs characterised by the products
    • A23P10/30Encapsulation of particles, e.g. foodstuff additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

The invention discloses a kind of nougat of purple potato local flavor 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, purple sweet potato powder, red date powder, sweet osmanthus.The present invention has the beneficial effect that:Nougat color and luster of the invention is pure white, sugariness is moderate, chewing mouthfeel with certain hardness and appropriateness, milk is strong, structural property is stable, wrapping paper is not glued, do not stuck to one's teeth, addition purple sweet potato powder, red date powder, sweet osmanthus add the fragrance and peculiar flavour of nougat, meet demand of the vast consumer groups to delicious healthy nougat.

Description

A kind of nougat of purple potato local flavor and preparation method thereof
Technical field
The present invention relates to food processing technology field, more particularly to a kind of nougat of purple potato local flavor 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 ox Roll the form stable of sugar.The product that dairy products system is processed into fresh milk, including condensed milk, cream and milk powder.87% is there are about in fresh milk Moisture above.Because fresh milk moisture height is unfavorable for technique and storing.So in nougat use dairy products and without fresh milk. Dairy products not only increase its nutritive value in nougat, and play emulsification, further change nougat states of matter 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 nougat of purple potato local flavor and its preparation in order to make up the defect of prior art Method.
The present invention is achieved by the following technical solutions:
A kind of nougat of purple potato local flavor, is made up of the raw material of following parts by weight:High maltose syrup 220-230, sucrose 46-48, Whole-fat milk powder 24-25, condensed milk 54-55, anhydrous butter oil 12-13, hydrogenated vegetable oil 11-12, purple sweet potato powder 24-25, red date powder 13- 14th, sweet osmanthus 2-3, appropriate amount of water.
The preparation method of the nougat of purple potato local flavor 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)It is 8-10% that sweet osmanthus drying baker, which is dried to moisture, takes out the appropriate flooding processing of last addition of pulverizing, It is well mixed after filtering off residue with purple sweet potato powder, red date powder, ultramicro grinding is handled after vacuum freeze drying, obtains nutrition ultra micro 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, addition purple sweet potato powder, red date powder, sweet osmanthus The fragrance and peculiar flavour of nougat are added, demand of the vast consumer groups to delicious healthy nougat is met.
Embodiment
A kind of nougat of purple potato local flavor, is made up of the raw material of following parts by weight:It is high maltose syrup 220, sucrose 46, full-cream Milk powder 24, condensed milk 54, anhydrous butter oil 12, hydrogenated vegetable oil 11, purple sweet potato powder 24, red date powder 13, sweet osmanthus 2, appropriate amount of water.
The preparation method of the nougat of purple potato local flavor 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)It is 8% that sweet osmanthus drying baker, which is dried to moisture, takes out the appropriate flooding processing of last addition of pulverizing, filters off It is well mixed after residue with purple sweet potato powder, red date powder, ultramicro grinding is handled after vacuum freeze drying, 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 nougat of purple potato local flavor, it is characterised in that be made up of the raw material of following parts by weight:High maltose syrup 220- 230th, sucrose 46-48, whole-fat milk powder 24-25, condensed milk 54-55, anhydrous butter oil 12-13, hydrogenated vegetable oil 11-12, purple sweet potato powder 24- 25th, red date powder 13-14, sweet osmanthus 2-3, appropriate amount of water.
2. the preparation method of the nougat of the purple potato local flavor 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)It is 8-10% that sweet osmanthus drying baker, which is dried to moisture, takes out the appropriate flooding processing of last addition of pulverizing, It is well mixed after filtering off residue with purple sweet potato powder, red date powder, ultramicro grinding is handled after vacuum freeze drying, obtains nutrition ultra micro 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.
CN201710559879.7A 2017-07-11 2017-07-11 A kind of nougat of purple potato local flavor and preparation method thereof Withdrawn CN107173513A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106720839A (en) * 2016-12-26 2017-05-31 李翠红 A kind of green plum local flavor toffee and preparation method thereof
CN106720840A (en) * 2016-12-26 2017-05-31 李翠红 A kind of resistance to chewing toffee and preparation method thereof
CN106819322A (en) * 2016-12-26 2017-06-13 李翠红 A kind of pawpaw fruit milk candy and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106720839A (en) * 2016-12-26 2017-05-31 李翠红 A kind of green plum local flavor toffee and preparation method thereof
CN106720840A (en) * 2016-12-26 2017-05-31 李翠红 A kind of resistance to chewing toffee and preparation method thereof
CN106819322A (en) * 2016-12-26 2017-06-13 李翠红 A kind of pawpaw fruit milk candy and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
聪明谷手工教室编著: "《越做越上瘾的趣味糖果(第1版)》", 30 November 2016, 北京理工大学出版社 *

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Application publication date: 20170919