CN107279416A - A kind of alfalfa nougat and preparation method thereof - Google Patents
A kind of alfalfa nougat and preparation method thereof Download PDFInfo
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- CN107279416A CN107279416A CN201710475880.1A CN201710475880A CN107279416A CN 107279416 A CN107279416 A CN 107279416A CN 201710475880 A CN201710475880 A CN 201710475880A CN 107279416 A CN107279416 A CN 107279416A
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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
- 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
- A23G3/46—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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a kind of alfalfa nougat, include the raw material of following parts by weight：Peanut 25 ~ 35, maltose 18 ~ 25, milk powder 15 ~ 20, white granulated sugar 8 ~ 12；Butter 5 ~ 10, trehalose 3 ~ 8, alfalfa juice powder 1 ~ 5, egg 1 ~ 3, edible salt 1 ~ 3.Its preparation method flow is：Take the dish out of the pot raw material selection → egg white foaming → boiling syrup → mixing molasses cooling → stripping and slicing → packaging with egg white expanding foam solution → plus butter → plus milk powder → plus alfalfa juice powder → adding peanut →.The alfalfa nougat of the present invention has incorporated the nutritional ingredient of clover; and reduce the content of sugar, cream and grease in existing nougat; the formula is while nutritional ingredient is ensured; alfalfa also has the effect for promoting gastrointestinal peristalsis; it is edible to be preferably absorbed by the body, the nutriment bioavilability of alfalfa oagat is improved, accelerates the absorption of active ingredient; alfalfa nutriment is fully used, nutrition accumulation, surplus are not produced.
Description
Technical field
The present invention relates to technical field of food deep processing, and in particular to a kind of alfalfa nougat and preparation method thereof.
Background technology
Nougat is also known as protein sugar, is through inflating the semi-soft candy being processed into, section with albumen, syrup, kernel etc.
It can be seen that more pore, short texture, it is careful to organize.Separately there is a kind of hyperinflation type protein sugar, sugar is seen plentiful in vitro, and tissue is more
To be soft.
The special material of nougat is egg protein, and it is a kind of hydrophilic colloid, and a large amount of skies can be mixed into when quick stirring
Gas, is formed containing many bubbles very stable steel foams layer again, when pour endure to the liquid glucose of suitable concentration when, continuously stirring
Under conditions of, it is sugared to be evenly distributed in other dispensings in protein foam, become original dilute thin pliable vesicular tissue
It is dense and gradually solid, in order to improve the stress and structural intergrity of sugared body, it is commonly incorporated into nut or kernel etc. and makees inserts, makes
Into such as almond nougat, pine nut nougat, nougat with peanut.Cut to increase the lubricious sense of nougat and be easy to shaping
Block, after albumen candy batch is made, will also add a small amount of grease.Nougat is usually pure white color, can also add colouring agent, such as be made
Amber nougatine etc..In order to increase its fragrance, various spices are also frequently added, vanilla nougat is such as made.Just
The nougat of ancestor has the milk taste and abundant kernel of giving off a strong fragrance, nice not stick to one's teeth, and chews more fragrant and more fragrant, and is free from spices and color
Element.
Alfalfa (abbreviation clover, Medicago sativa L.) is pulse family trial of Eleven Herbage Plants in Henan, and its protein contains
Amount is high, and amino acid balance, fiber quality is good, rich in growth promoting substances such as carrotene, osajins, and can digest total nutrient can be high
Up to 70%, clover is the perennial leguminous herbaceous plant that cultivation history is long in the world, cultivated area is larger.Clover is rich in a large amount of
The nutriment such as protein, dietary fiber, carbohydrate, minerals and vitamins, its yield is high, palatability is good, there is " grass
In king " good reputation, be the whole nation or even plant most herbage varieties in the world.
As China's development of the West Regions is conceded the land the rapidly growing of returning husbandry to grassland and Forage grass industry on a large scale, clover produces in recent years
Industry large-scale development is rapid, and cultivated area expands rapidly.Clover is not only one of high-quality feed, and is also highly suitable for use in the modern times
People eats.
At present, most of alfalfa meal that in the market is sold, has there is corresponding specification, such as Sichuan Province Grassland scientific research
Sichuan Province is drafted by institute《Alfalfa Meal process technology code》, its production adopts the technology that, complete stool clover is cut, hugged, is turned over,
Dry in the air, shine, picking up, cutting, crushing and the process such as plainly-packed.Its technical process is to cut clover in good time with hay mover or mower-crusher
Cut, Cheng Caolong is hugged with rake, stacking field is spontaneously dried, when drying through tedding to moisture content 35%~40%, then is raised with green grass or young crops
Harvester is picked up, and is thrown into trailer and is transported to hayloft and is dried again so that alfalfa water content drops to 14%~20%, then adds
Work is crushed.
Due to containing substantial amounts of nutritional ingredient in alfalfa meal, wherein dietary fiber, protein is all its main nutrient composition.
Therefore, alfalfa meal is added to the production process of nougat as material, meet the popular trend health of modern food, when
Still, Gao Pin, also complies with the health idea of the nature sense of taste.
The nougat and alfalfa meal of in the market are respectively present following defect：
The nutritional ingredient that nougat contains is most based on the high nutritional ingredient such as sugar, cream, grease, and most of modern
Overnutrition, various inferior healths, the disease such as eating and drinking without temperance, fatiguability, the decline of body function, fat, physically weak, " three high " spread all over,
If body burden can further be aggravated by often eating these products；And intake can excessively influence the absorption of other nutrients, such as
Such as the intake of proteins,vitamins,minerals and dietary fiber food.If things go on like this, can cause nutritional deficiency, maldevelopment,
The diseases such as obesity.
Traditional nougat processing technology is mostly based on craft, with can be allocated with eater's taste, the reasonability of formula,
Nutritive value, which exists, to be queried, and is added and is made by hand mostly, hygienic conditions condition is poor, there are nougat product safety quality problems.
The nougat of market sale is mostly soft or hard uneven, and production technology standardization is poor, and the material added is most
There are some problems in quality, therefore, the problems such as shaping, mouthfeel, color and luster, food security occurs mostly in the nougat made.
The technological process of traditional alfalfa meal, exist harvesting the clover time, position difference, cause nutritional ingredient (dietary fiber,
Protein) skewness；Harvesting storage is improper easily mouldy, rotten, and product quality is decreased obviously；There is microorganism, toxicant
Content is high；High temperature is dried, and degree of grinding is poor, causes product coarse (fiber content is big), poor taste；Part alfalfa meal production technology
It is middle without sterilization link, there is larger problem in alfalfa meal sanitary condition.Therefore, the alfalfa meal meals fibre of harvesting, processing technology production
The nutritional ingredients such as dimension, protein are not complete, single, poor taste, be of low nutritive value.
Nougat on existing market is basic based on nougat with peanut, almond nougat, pine nut nougat, in order to enter one
The healthcare function of step exploitation nougat, newest some patents CN201710010753.4 discloses a kind of konjaku glucomannan ox
The preparation method of sugar is rolled, patent CN201610462985.9 discloses a kind of hericium erinaceus health-care type nougat with peanut, patent
CN201610691063.5 discloses a kind of preparation method of tartary buckwheat bran nougat, but in the market also without any combination
The nutritional ingredient of alfalfa is simultaneously high and be easy to the ox that digests and assimilates using the nutriment produced of production technology of optimization
Roll sugar.
The content of the invention
It is too high in order to solve sugar, cream, fat content in existing nougat, often edible the problem of cause body burden,
The problem of security-hidden trouble present in existing production technology of nougat, and traditional alfalfa meal dietary fiber, protein etc.
Nutritional ingredient is not complete, single, poor taste, infull nutritive value the problem of, the invention provides a kind of battalion of combination alfalfa
Form point and high and be easy to the alfalfa nougat digested and assimilated using the nutriment produced of production technology of optimization.
The technical problem to be solved in the present invention is achieved through the following technical solutions：
A kind of alfalfa nougat, includes the raw material of following parts by weight：Peanut 25~35, maltose 18~25, milk powder
15~20, white granulated sugar 8~12；Butter 5~10, trehalose 3~8, alfalfa juice powder 1~5, egg 1~3, edible salt 1~3.
Its preparation method comprises the following steps：
Step one：Egg white foams：Egg white, trehalose are mixed, stirring is dismissed to moist foaming, egg white turns white；
Step 2：Boiling syrup：By maltose and water Hybrid Heating, white granulated sugar and edible salt, infusion, syrup temperature are then added
Degree control is at 122~132 DEG C, and the time is 10~15 minutes；And be slowly stirred, make to be heated evenly, syrup is made；
Step 3：Mixing molasses and egg white expanding foam solution：Obtained syrup is added in the egg white that step one is accomplished fluently, stirred,
Syrup and egg white expanding foam solution are sufficiently mixed, the mixture A of syrup and egg white expanding foam solution is obtained；
Step 4：Plus butter：When mixture A temperature is 110~128 DEG C, the butter melted is added, stirring is mixed
Thing B；
Step 5：Plus alfalfa juice powder：Milk powder and alfalfa juice powder, stirring, until milk powder and purple are added in mixture B
Russian fenugreek herb powder is fully dissolved into syrup, obtains mixture C；
Step 6：Plus peanut：Peanut is added in mixture C, is stirred, until peanut is uniformly distributed in syrup, is obtained
Mixture D；
Step 7：Take the dish out of the pot cooling：Mixture D outlet temperature is maintained at 35 ± 2 DEG C, room temperature is cooled to after taking the dish out of the pot；
Step 8：Stripping and slicing：Sugared body after cooling is flattened into cutting whole into sections, evenly sized small sugar is cut into；
Step 9：Packaging：It is packaged in 100,000 grades of production environment and carries out, it is right from the other inner packaging material of food-grade
Alfalfa nougat is vacuum-packed, and obtains alfalfa nougat finished product.
Preferably, the alfalfa juice powder uses the fresh alfalfa first planting through impurity elimination, fixing, sterilizing, drying, crushing
Form.
Preferably, the peanut, maltose, milk powder, white granulated sugar, butter, trehalose, alfalfa juice powder, egg, edible
Salt, and alfalfa nougat finished product are transported using sterilization special-purpose vehicle.
Preferably, the stirring in the step one and step 5 be that mixing speed is 120 using eggbeater stirring~
200r/min。
Preferably, mixing time is 3~8 minutes in the step 3.
Preferably, mixing time is 2~5 minutes in the step 4.
Preferably, mixing time is 5~10 minutes in the step 5.
Preferably, mixing time is 3~7 minutes in the step 6.
Compared with prior art, beneficial effects of the present invention：
1. the advantage that egg white foams：Compared with albumen powder foaming more natural nutrition, food nutrition structure is more conformed to；
2. advantage of the temperature control at 122~132 DEG C in step 2：Sugared body is kept good mobility, be unlikely to again
It is denatured expanding foam solution；
3. step 5 advantage：Milk powder can be made fully to be melted into syrup, increase the milk fragrance and lubricious mouthfeel of nougat；And add
Enter the content of milk powder and alfalfa increase protein and dietary fiber, and alfalfa juice powder also has the work for promoting digestive function
With the intake of reduction eutrophy food；
4. the rank of cleanliness factor 100,000 producing region produce, take the dish out of the pot, cake of press, cut in the high level life of food hygiene
Producing region domain is carried out, operating personnel's articles for use, the pollution of comprehensive reduction microorganism such as band Aseptic sterilisation gloves, mouth mask；
5. raw material, finished product can be effectively prevented in recovery process, field, external environment using sterilizing special-purpose vehicle transport
Pollution；
6. it is vacuum-packed using the other packaging material of health-food-level, farthest ensure that the steady of product quality
Qualitative and edible safety；
7. raw material selection is strict, selected quality raw materials, it is ensured that quality and nutrition.
The alfalfa nougat of the present invention incorporated the nutritional ingredient of clover, and due in formula alfalfa juice powder add
Plus, the content of sugar, cream and grease in existing nougat is reduced, meanwhile, the formula is pale reddish brown while nutritional ingredient is ensured
Clover also has the effect for promoting gastrointestinal peristalsis, edible to be preferably absorbed by the body, and improves the nutrients of alfalfa oagat
Matter bioavilability, accelerates the absorption of active ingredient, alfalfa nutriment is fully used, and nutrition is not produced rich
Collection, surplus；In addition, the alfalfa nougat that is made of preparation method of the present invention it is pollution-free, without going mouldy, good mouthfeel, be easy to
Digest and assimilate, nutriment is high, bioactive ingredients are more.
Embodiment
It is too high in order to solve sugar, cream, fat content in existing nougat, often edible the problem of cause body burden,
The problem of security-hidden trouble present in existing production technology of nougat, and traditional alfalfa meal dietary fiber, protein etc.
Nutritional ingredient is not complete, single, poor taste, infull nutritive value the problem of, the invention provides a kind of battalion of combination alfalfa
Form point and high and be easy to the alfalfa nougat digested and assimilated using the nutriment produced of production technology of optimization.
Further detailed description is done to the present invention with reference to specific embodiment, but embodiments of the present invention are not limited to
This.
Embodiment 1：
The formula of the alfalfa nougat of the present embodiment：Peanut 25kg, maltose 18kg, milk powder 15kg, white granulated sugar
8kg；Butter 5kg, trehalose 3kg, alfalfa juice powder 1kg, egg 1kg, edible salt 1kg.
The preparation method of the alfalfa nougat of the present embodiment, comprises the following steps：
Step one：Egg white foams：The egg white of 1kg eggs is mixed with 3kg trehaloses, stirs, dismisses to moist foaming, egg
Turn white clearly；Foamed using egg white, compared with albumen powder foaming more natural nutrition, more conform to food nutrition structure；
Step 2：Boiling syrup：By 18kg maltose and a small amount of water Hybrid Heating, then add 8kg white granulated sugars and
1kg edible salts, infusion, syrup temperature control is at 122 DEG C, 10 minutes time, and is slowly stirred, and makes to be heated evenly,
Syrup is made；The control of the temperature makes sugared body keep good mobility, is unlikely to be denatured expanding foam solution again；
Step 3：Mixing molasses and egg white expanding foam solution：Obtained syrup is added in the egg white that step one is accomplished fluently, stirring 3
Minute, syrup and egg white expanding foam solution are sufficiently mixed, the mixture A of syrup and egg white expanding foam solution is obtained；
Step 4：Plus butter：When mixture A temperature is 110 DEG C, the butter 5kg melted is added, stirs 2 minutes, is mixed
Compound B；
Step 5：Plus alfalfa juice powder：15kg milk powder and 1kg alfalfa juice powders are added in mixture B, is stirred 5 minutes,
Until milk powder and alfalfa juice powder are fully dissolved into syrup, mixture C is obtained；The milk powder of addition is fully melted into syrup, is increased
Plus the milk fragrance and lubricious mouthfeel of nougat；Containing for protein and dietary fiber can also be increased by adding milk powder and alfalfa
Amount, and alfalfa juice powder also has the effect for promoting digestive function, reduces the intake of eutrophy food；
Step 6：Plus peanut：25kg peanuts, mixing time 3 minutes are added in mixture C, until peanut is in syrup
It is uniformly distributed, obtains mixture D；
Step 7：Take the dish out of the pot cooling：Mixture D outlet temperature is maintained at 35 ± 2 DEG C, it is to avoid the water in the too low air of temperature
Divide and condense sugared body surface face again, the too high sugared body internal moisture of temperature can not fully be volatilized, and room temperature is cooled to after taking the dish out of the pot.
Step 8：Stripping and slicing：Sugared body after cooling is flattened into cutting whole into sections, evenly sized small sugar is cut into；
Step 9：Packaging：It is packaged in 100,000 grades of production environment and carries out, it is right from the other inner packaging material of food-grade
Alfalfa nougat is vacuum-packed, and obtains alfalfa nougat finished product.Using the other packaging material of health-food-level
It is vacuum-packed, farthest ensure that the stability and edible safety of product quality.
The alfalfa juice powder of the present embodiment is using the fresh alfalfa first planting through impurity elimination, fixing, sterilizing, drying, crushing
Form.
All raw materials and alfalfa nougat finished product in the present embodiment are transported using sterilization special-purpose vehicle.
Embodiment 2：
The alfalfa nougat of the present embodiment, includes the raw material of following parts by weight：Peanut 30kg, maltose 20kg, milk
Powder 18kg, white granulated sugar 10kg；Butter 8kg, trehalose 5kg, alfalfa juice powder 2kg, egg 2kg, edible salt 2kg.
In order to more preferably reach the purpose of the present invention, the raw material prioritizing selection of the alfalfa nougat of the present embodiment：
Alfalfa juice powder：The selected Alfalfa first planting, is processed；Egg white：Fresh Egg egg white；Trehalose：Japan
Trehalose；Maltose：High-quality maltose；White granulated sugar：High-quality white granulated sugar；Butter：Pacify good butter；Milk powder：New Zealand's milk supply；Flower
It is raw：Without the peanut that goes mouldy.
The preparation method of the alfalfa nougat of the present embodiment, comprises the following steps：
Step one：Egg white foams：The egg white of 2kg eggs is mixed with 5kg trehaloses, stirred using eggbeater, stirring speed
Spend for 120r/min, dismiss to moist foaming, egg white turns white；Foamed using egg white, compared with albumen powder foaming more natural nutrition,
More conform to food nutrition structure；
Step 2：Boiling syrup：By 20kg maltose and a small amount of water Hybrid Heating, 10kg white granulated sugars and 2kg foods are then added
With salt, infusion, syrup temperature control is in 125 DEG C, 12 minutes time；And be slowly stirred, make to be heated evenly, syrup is made；The temperature
The control of degree makes sugared body keep good mobility, is unlikely to be denatured expanding foam solution again；
Step 3：Mixing molasses and egg white expanding foam solution：Obtained syrup is slowly added in the egg white that step one is accomplished fluently, stirred
Mix 5 minutes, be sufficiently mixed syrup and egg white expanding foam solution, obtain the mixture A of syrup and egg white expanding foam solution；
Step 4：Plus butter：When mixture A temperature is 120 DEG C, the butter that 8kg melts is added, is stirred using eggbeater middling speed
Agitating is mixed 3 minutes, obtains mixture B；
Step 5：Plus alfalfa juice powder：18kg milk powder and 2kg alfalfa juice powders are added in mixture B, eggbeater is used
Stirring 8 minutes, mixing speed is 120r/min, until milk powder and alfalfa juice powder are fully dissolved into syrup, obtains mixture
C；The milk powder of addition is fully melted into syrup, increases the milk fragrance and lubricious mouthfeel of nougat；Add milk powder and alfalfa also
The content of protein and dietary fiber can be increased, and alfalfa juice powder also has the effect for promoting digestive function, reduces rich battalion
Support the intake of food；
Step 6：Plus peanut：30kg peanuts, mixing time 5 minutes are added in mixture C, until peanut is in syrup
It is uniformly distributed, obtains mixture D；
Step 7：Take the dish out of the pot cooling：Mixture D outlet temperature is maintained at 35 ± 2 DEG C, it is to avoid the water in the too low air of temperature
Divide and condense sugared body surface face again, the too high sugared body internal moisture of temperature can not fully be volatilized, and room temperature is cooled to after taking the dish out of the pot；
Step 8：Stripping and slicing：Sugared body after cooling is flattened into cutting whole into sections, evenly sized small sugar is cut into；
Step 9：Packaging：It is packaged in 100,000 grades of production environment and carries out, it is right from the other inner packaging material of food-grade
Alfalfa nougat is vacuum-packed, and obtains alfalfa nougat finished product.Using the other packaging material of health-food-level
It is vacuum-packed, farthest ensure that the stability and edible safety of product quality.
The alfalfa juice powder of the present embodiment is using the fresh alfalfa first planting through impurity elimination, fixing, sterilizing, drying, crushing
Form.
All raw materials and alfalfa nougat finished product in the present embodiment are transported using sterilization special-purpose vehicle.
Embodiment 3：
The alfalfa nougat of the present embodiment, includes the raw material of following parts by weight：Peanut 35kg, maltose 25kg, milk
Powder 20kg, white granulated sugar 12kg；Butter 10kg, trehalose 8kg, alfalfa juice powder 5kg, egg 3kg, edible salt 3kg.
In order to more preferably reach the purpose of the present invention, the raw material prioritizing selection of the alfalfa nougat of the present embodiment：
Alfalfa juice powder：The selected Alfalfa first planting, is processed；Egg white：Fresh Egg egg white；Trehalose：Japan
Trehalose；Maltose：High-quality maltose；White granulated sugar：High-quality white granulated sugar；Butter：Pacify good butter；Milk powder：New Zealand's milk supply；Flower
It is raw：Without the peanut that goes mouldy.
The preparation method of the alfalfa nougat of the present embodiment, comprises the following steps：
Step one：Egg white foams：The egg white of 3kg eggs is mixed with 8kg trehaloses, stirred using eggbeater, stirring speed
Spend for 150r/min, dismiss to moist foaming, egg white turns white；Foamed using egg white, compared with albumen powder foaming more natural nutrition,
More conform to food nutrition structure；
Step 2：Boiling syrup：By 25kg maltose and a small amount of water Hybrid Heating, 12kg white granulated sugars and 3kg foods are then added
With salt, infusion, syrup temperature control is in 132 DEG C, 15 minutes time；And be slowly stirred, make to be heated evenly, syrup is made；The temperature
The control advantage of degree is the mobility for making sugared body keep good, is unlikely to be denatured expanding foam solution again；
Step 3：Mixing molasses and egg white expanding foam solution：Obtained syrup is slowly added in the egg white that step one is accomplished fluently, stirred
Mix 5 minutes, be sufficiently mixed syrup and egg white expanding foam solution, obtain the mixture A of syrup and egg white expanding foam solution；
Step 4：Plus butter：When mixture A temperature is 128 DEG C, the 10kg butter melted is added, is stirred using eggbeater,
Mixing speed is 200r/min, stirring stirring 5 minutes, obtains mixture B；
Step 5：Plus alfalfa juice powder：20kg milk powder and 5kg alfalfa juice powders are added in mixture B, 10 points are stirred
Clock, until milk powder and alfalfa juice powder are fully dissolved into syrup, obtains mixture C；The milk powder of addition is fully melted into syrup,
Increase the milk fragrance and lubricious mouthfeel of nougat；Containing for protein and dietary fiber can also be increased by adding milk powder and alfalfa
Amount, and alfalfa juice powder also has the effect for promoting digestive function, reduces the intake of eutrophy food；
Step 6：Plus peanut：35kg peanuts, mixing time 7 minutes are added in mixture C, until peanut is in syrup
It is uniformly distributed, obtains mixture D；
Step 7：Take the dish out of the pot cooling：Mixture D outlet temperature is maintained at 35 ± 2 DEG C, it is to avoid the water in the too low air of temperature
Divide and condense sugared body surface face again, the too high sugared body internal moisture of temperature can not fully be volatilized, and room temperature is cooled to after taking the dish out of the pot.
Step 8：Stripping and slicing：Sugared body after cooling is flattened into cutting whole into sections, evenly sized small sugar is cut into；
Step 9：Packaging：It is packaged in 100,000 grades of production environment and carries out, it is right from the other inner packaging material of food-grade
Alfalfa nougat is vacuum-packed, and obtains alfalfa nougat finished product.Using the other packaging material of health-food-level
It is vacuum-packed, farthest ensure that the stability and edible safety of product quality.
The alfalfa juice powder of the present embodiment is using the fresh alfalfa first planting through impurity elimination, fixing, sterilizing, drying, crushing
Form.
All raw materials and alfalfa nougat finished product in the present embodiment are transported using sterilization special-purpose vehicle.
Need the producing region in the rank of cleanliness factor 100,000 to produce during the preparation method actual production of the present invention, take the dish out of the pot, press
Cake, cutting are carried out in the high level producing region of food hygiene, operating personnel's articles for use such as band Aseptic sterilisation gloves, mouth mask,
The pollution of comprehensive reduction microorganism.
Below by way of the microorganism checking experiment to transport vehicle storing bin surface to alfalfa nougat of the invention
The selection of the means of transportation of raw material and finished product is illustrated：
1. sampling：3 25cm are chosen respectively at sterilization special-purpose vehicle and with the storing bin inwall of vehicle general wagon2's
Sampling face, takes aseptic cotton carrier 1, is soaked with physiological saline 5ml, hold cotton swab handle, is contacted, is first indulged with sampling surface with 30 ° of angles
To slow and fully wipe, then cotton swab is overturn, laterally wiped with method, short cut with sterile scissors of cotton swab is then placed in 20ml's
In physiological saline, left and right is shaken 5 minutes, carries out mark, and method is operated like this in each sampling face.
2. bacterium solution culture：Using membrane-filter procedure, bacteria suspension 1ml is drawn, physiological saline 20ml is added, all through filter membrane mistake
Filter, then filter membrane is rinsed with pH7.0 sodium chloride-peptone buffer agent 50ml, filter membrane is taken out, according to bacterium characteristic is examined, respectively
It is affixed on the plate containing different culture media, is cultivated by its corresponding cultivation temperature and time, finally records each plate clump count,
Report the microorganism detected level (cfu/25cm of sample2)。
3. assay is analyzed
Table 1：Transport vehicle storing bin surface microorganism inspection result is contrasted
The microorganism checking result difference of sterilization special-purpose vehicle and common in-vehicle is obvious it can be seen from the testing result of table 1,
Bringing into for microorganism can effectively be prevented using sterilization special-purpose vehicle.
Raw material and finished product the selection sterilization special-purpose vehicle of the alfalfa nougat of the present invention are transported, can be effective
Prevent in recovery process, field, the pollution of external environment.
Below to the specific preparation method and performance detection of the raw material alfalfa juice powder of alfalfa nougat of the present invention
Index is illustrated：
The specific preparation method of the raw material alfalfa juice powder of the alfalfa nougat of the present invention is as follows：
Step one, raw material is selected
Tender shoots or alfalfa herb (the pale reddish brown lucerne of the alfalfa of independent alfalfa production base are originated from raw material selection
Mu is cradled since May, and it is respectively 30 days, 30 days, 40 days, 40 days to cradle interval, and first two batches extract plant top 1/3 and claim
For tender shoots, when cradling, 5cm is only stayed in bottom after two batches, its top extracted referred to as herb), the alfalfa cradled is no worm
Full, the solid plant of moth, pollution-free, quality.
Step 2, transport
Sterilization special-purpose vehicle is selected, it is tender directly by the alfalfa for harvesting pack by the way of position is not landed using cradling
Bud or the alfalfa herb very first time are transported to manufacturer.
Step 3, impurity elimination
In the workshop of 100,000 ranks of manufacturer, the impurity of raw material itself entrainment, yellow leaf and non-edible are removed
Position, is then cleaned with 10 DEG C~20 DEG C pure water to the soil and dust on the surface of raw material.
Step 4, fixing, sterilizing
The moisture of alfalfa tender shoots or herb is drained, is put into drip pan, drip pan is put into air dry oven, air blast
The temperature of drying box is 115 DEG C~130 DEG C, 20~40 minutes drying times.
Step 5, drying
The raw material for finishing, having sterilized is put into sterilized, clean drip pan, drip pan is put into vacuum drying chamber, is adjusted
The vacuum of whole vacuum drying chamber is 0.06Mpa~0.08Mpa, temperature 60 C~80 DEG C, drying to Alfalfa water content
Less than 10%.
Step 6, is crushed
The raw material of drying input ZKF-3/200 types are crushed into unit to crush, 150~200 targeted fine powders are ground into, both it is purple
Russian fenugreek herb fine powder.
The alfalfa fine powder that is made of this method is pollution-free, without going mouldy, good mouthfeel, be easy to digest and assimilate, nutrients
Matter is high, bioactive ingredients are more, fineness is moderate, and alfalfa fine powder direct-edible or as food additive can be more
Good is absorbed by the body, and improves the bioavilability of alfalfa active principle, accelerates the absorption of active ingredient, makes pale reddish brown lucerne
Mu resource is fully used.
The performance indications for the alfalfa juice powder that the present invention is used are as shown in table 2 after testing：
Table 2
Alfalfa nougat and the nougat of other preparation methods preparation prepared by the preparation method of the present invention are chosen, with
And the nougat of the existing several middle brands of in the market, taste and test through a large amount of crowds, as a result generally believe the nougat of the present invention
Sugariness it is suitable, more preferably, and the natural delicate fragrance with clover is more recognized mouthfeel.
The Product checking result of alfalfa nougat prepared by the preparation method to the present invention is illustrated below：
1. protein content is detected：
Detect sample：Alfalfa nougat prepared by the preparation method of the present invention；
Detect unit：Product quality supervision and inspection research institute of Shaanxi Province；
Detect foundation：《The measure of GB 5009.5-2016 national food safety standard Protein in Food》；
Testing result：Protein content 15.1%；
Sample grade：Certified products.
2. fat content is detected：
Detect sample：Alfalfa nougat prepared by the preparation method of the present invention；
Detect unit：Product quality supervision and inspection research institute of Shaanxi Province；
Detect foundation：《Fatty measure in GB 5009.6-2016 national food safety standard food》；
Testing result：Fat content 26.4%；
Sample grade：Certified products.
3. sodium element is detected：
Detect sample：Alfalfa nougat prepared by the preparation method of the present invention；
Detect unit：Product quality supervision and inspection research institute of Shaanxi Province；
Detect foundation：《Potassium, the measure of sodium in GB 5009.91-2017 national food safety standard food》；
Testing result：Sodium element content 120.25mg/100g；
Sample grade：Certified products.
4. energy measuring：
Detect sample：Alfalfa nougat prepared by the preparation method of the present invention；
Detect unit：Product quality supervision and inspection research institute of Shaanxi Province；
Testing result：Energy 2165kJ/100g；
Sample grade：Certified products.
5. carbohydrate is detected：
Detect sample：Alfalfa nougat prepared by the preparation method of the present invention；
Detect unit：Product quality supervision and inspection research institute of Shaanxi Province；
Testing result：Carbohydrate content 54.8%；
Sample grade：Certified products.
Comparative example：
This comparative example prepares the method for nougat using cotton candy foam process commonly used in the prior art, and combines the party
The nutritional ingredient testing result of nougat prepared by method, the detection of the nougat prepared with the preparation technology of the nougat of the present invention
As a result comparative illustration is carried out.
Cotton candy foaming nougat technique：
Raw material：Cotton candy：35~40, peanut 30~35, milk powder 10~15, butter 5~10, edible salt 1~3.
Step one：35~40 cotton candy, edible salt 1~3 and a small amount of water are mixed, control temperature is melted at 80 DEG C or so
Change stirring 5 minutes, obtain syrup A；
Step 2：The butter of addition 5~10 is in syrup A, and control temperature is mixed 2 minutes, obtained at 100 DEG C or so
To mixed liquid B；
Step 3：The milk powder of addition 10~15 is in mixed liquid B, and control temperature mixes 10 points at 80~100 DEG C
Clock, obtains mixed liquor C；
Step 4：In the peanut and the mixed liquor C that add 30~35, control temperature mixes 10 points at 80~100 DEG C
Clock, obtains mixed liquor D；
Step 5：Take the dish out of the pot cooling：Mixture D outlet temperature is maintained at 35 ± 2 DEG C, room temperature is cooled to after taking the dish out of the pot；
Step 6：Stripping and slicing：Sugared body after cooling is flattened into cutting whole into sections, evenly sized small sugar is cut into；
This technics comparing is simple, and yield is big；But because cotton candy contains more food additives, it is unfavorable for body and is good for
Health.In addition, the nutrient component meter testing result of nougat prepared by the technique is as shown in table 3：
Table 3
It was found from testing result contrast of the table 3 with the alfalfa nougat of the present invention：Its energy, fat content are above
The alfalfa nougat of the present invention, and its protein content is less than the alfalfa nougat of invention, and do not meet the modern times
The popular health of food, fashion, Gao Pin, the health idea of the natural sense of taste.
The alfalfa nougat of the present invention incorporated the nutritional ingredient of clover, and due in formula alfalfa juice powder add
Plus, the content of sugar, cream and grease in existing nougat is reduced, meanwhile, the formula is pale reddish brown while nutritional ingredient is ensured
Clover also has the effect for promoting gastrointestinal peristalsis, edible to be preferably absorbed by the body, and improves the nutrients of alfalfa oagat
Matter bioavilability, accelerates the absorption of active ingredient, alfalfa nutriment is fully used, and nutrition is not produced rich
Collection, surplus；In addition, the alfalfa nougat that is made of preparation method of the present invention it is pollution-free, without going mouldy, good mouthfeel, be easy to
Digest and assimilate, nutriment is high, bioactive ingredients are more.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of not departing from present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention's
Protection domain.
Claims (9)
1. a kind of alfalfa nougat, it is characterised in that include the raw material of following parts by weight：Peanut 25 ~ 35, maltose 18 ~
25, milk powder 15 ~ 20, white granulated sugar 8 ~ 12；Butter 5 ~ 10, trehalose 3 ~ 8, alfalfa juice powder 1 ~ 5, egg 1 ~ 3, edible salt 1 ~ 3.
2. the preparation method of the alfalfa nougat described in claim 1, it is characterised in that comprise the following steps：
Step one：Egg white foams：Egg white, trehalose are mixed, stirring is dismissed to moist foaming, egg white turns white；
Step 2：Boiling syrup：By maltose and water Hybrid Heating, white granulated sugar and edible salt, infusion, syrup temperature control are then added
System is at 122 ~ 132 DEG C, and the time is 10 ~ 15 minutes；And be slowly stirred, make to be heated evenly, syrup is made；
Step 3：Mixing molasses and egg white expanding foam solution：Obtained syrup is added in the egg white that step one is accomplished fluently, stirs, makes sugar
Slurry and egg white expanding foam solution are sufficiently mixed, and obtain the mixture A of syrup and egg white expanding foam solution；
Step 4：Plus butter：When mixture A temperature is 110 ~ 128 DEG C, the butter melted is added, stirring obtains mixture B；
Step 5：Plus alfalfa juice powder：Milk powder and alfalfa juice powder, stirring, until milk powder and pale reddish brown lucerne are added in mixture B
Mu powder is fully dissolved into syrup, obtains mixture C；
Step 6：Plus peanut：Peanut is added in mixture C, is stirred, until peanut is uniformly distributed in syrup, is mixed
Thing D；
Step 7：Take the dish out of the pot cooling：Mixture D outlet temperature is maintained at 35 ± 2 DEG C, room temperature is cooled to after taking the dish out of the pot；
Step 8：Stripping and slicing：Sugared body after cooling is flattened into cutting whole into sections, evenly sized small sugar is cut into；
Step 9：Packaging：It is packaged in 100,000 grades of production environment and carries out, from the other inner packaging material of food-grade, to pale reddish brown
Clover nougat is vacuum-packed, and obtains alfalfa nougat finished product.
3. the preparation method of alfalfa nougat according to claim 2, it is characterised in that the alfalfa juice powder is adopted
Formed with the fresh alfalfa first planting through impurity elimination, fixing, sterilizing, drying, crushing.
4. the preparation method of alfalfa nougat according to claim 2, it is characterised in that the peanut, maltose,
Milk powder, white granulated sugar, butter, trehalose, alfalfa juice powder, egg, edible salt, and alfalfa nougat finished product is using sterilization
Sterilize special-purpose vehicle transport.
5. the preparation method of alfalfa nougat according to claim 2, it is characterised in that the step one and step
Stirring in five is that, using eggbeater stirring, mixing speed is 120 ~ 200r/min.
6. the preparation method of alfalfa nougat according to claim 2, it is characterised in that stirred in the step 3
Time is 3 ~ 8 minutes.
7. the preparation method of alfalfa nougat according to claim 2, it is characterised in that stirred in the step 4
Time is 2 ~ 5 minutes.
8. the preparation method of alfalfa nougat according to claim 2, it is characterised in that stirred in the step 5
Time is 5 ~ 10 minutes.
9. the preparation method of alfalfa nougat according to claim 2, it is characterised in that stirred in the step 6
Time is 3 ~ 7 minutes.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108056212A (en) * | 2017-12-22 | 2018-05-22 | 佛山科学技术学院 | A kind of hawthorn 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 |
| CN108056212A (en) * | 2017-12-22 | 2018-05-22 | 佛山科学技术学院 | A kind of hawthorn nougat and preparation method thereof |
| CN109221570A (en) * | 2018-09-19 | 2019-01-18 | 江西省蚕桑茶叶研究所 | A kind of sorosis functional form nougat and preparation method thereof |
| CN110150438A (en) * | 2019-06-18 | 2019-08-23 | 浙江省林业科学研究院 | A kind of production method of hickory kernel nougat |
| CN112136956A (en) * | 2020-09-22 | 2020-12-29 | 诸暨市福佑农业开发有限公司 | Production process of sea salt Chinese torreya sugar |
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