CN107361189A - Cotton candy oatmeal chocolate and preparation method thereof - Google Patents

Cotton candy oatmeal chocolate and preparation method thereof Download PDF

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Publication number
CN107361189A
CN107361189A CN201710666489.XA CN201710666489A CN107361189A CN 107361189 A CN107361189 A CN 107361189A CN 201710666489 A CN201710666489 A CN 201710666489A CN 107361189 A CN107361189 A CN 107361189A
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China
Prior art keywords
cotton candy
chocolate
oatmeal
parts
white granulated
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Pending
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CN201710666489.XA
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Chinese (zh)
Inventor
凌金文
陈海峰
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FUJIAN FUPAIYUAN FOOD Co Ltd
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FUJIAN FUPAIYUAN FOOD Co Ltd
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Priority to CN201710666489.XA priority Critical patent/CN107361189A/en
Publication of CN107361189A publication Critical patent/CN107361189A/en
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    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23G3/48—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

Abstract

The present invention relates to a kind of cotton candy oatmeal chocolate and preparation method thereof, belong to food technology field.The cotton candy oatmeal chocolate charge ratio is 70% cotton candy, 15% oatmeal and 15% chocolate；The cotton candy includes the following raw material：Glucose syrup, table grapes Icing Sugar, white granulated sugar, starch, D-sorbite, gelatin, pectin, casein sodium, citric acid, sodium citrate, strawberry juice, flavoring essence and temptation are red；The chocolate includes the following raw material：White granulated sugar, substitute of cocoa fat, cocoa power, maltodextrin, milk powder, phosphatide, flavoring essence and vanillic aldehyde.Cotton candy oatmeal chocolate produced by the present invention is in good taste, is loved by consumers.

Description

Cotton candy oatmeal chocolate and preparation method thereof
Technical field
The invention belongs to food technology field, and in particular to a kind of cotton candy oatmeal chocolate and preparation method thereof.
Background technology
Candy is one kind of confection, refers to a kind of snack using carbohydrate as Main Ingredients and Appearance.In Asian culture broadly, ingeniously Also one kind of candy can be considered as when gram force and many chewing gums.The global year consumption per head of candy is 3 kilograms or so, and China Only 0.7 kilogram.Many people think that a variety of diseases can be caused by eating sugar, but sugar is not the arch-criminal for causing disease, according to The result of study of epidemiology shows that the incidence of sugared intake and obesity is not directly dependent upon, fatty intake ability and fertilizer Fat to have substantial connection, diabetes are sugared how many more not related with eating, and just cause because the function that diabetes are due to pancreas islet is damaged 's.Eat sugar to be also not directly dependent upon with blood fat rise, it should say, the main dietary factors for influenceing Blood Lipid are saturated fats When the intake of acid, sucrose or fructose is very high, it is only possible to cause blood fat to raise, this is due to unique metabolic of the fructose in liver Caused by approach, therefore, in the case of general intake, sugar does not cause blood fat to raise.In addition, many parents think that eating sugar can cause Carious tooth, so limitation child eats sugar, as long as after eating up sugar in fact, using gargling or other methods are removed in oral cavity in time Sugar, carious tooth would not be caused.Therefore actually China's candy market has huge development potentiality.The breakthrough of domestic enterprise should Focus in the update of product, constantly release new product, product variety of enriching constantly.
Therefore it is contemplated that study a kind of cotton candy oatmeal chocolate and preparation method thereof, make its in good taste, meet consumption Person's demand.
The content of the invention
The invention aims to provide a kind of cotton candy oatmeal chocolate and preparation method thereof, by being reasonably formulated And the preparation method of science, a kind of cotton candy oatmeal chocolate in good taste has been obtained, food variety has been enriched, meets and disappear Pursuit of the person of expense to savory snack.
The present invention adopts the following technical scheme that：
Cotton candy oatmeal chocolate, charge ratio are 70% cotton candy, 15% oatmeal and 15% chocolate；
Wherein described cotton candy includes the following raw material according to mass fraction meter：
Glucose syrup 35-45 parts, table grapes Icing Sugar 27-32 parts, white granulated sugar 24-28 parts, starch 9-12 parts, D-sorbite 4-7 parts, gelatin 4-5 parts, pectin 1-1.5 parts, casein sodium 0.1-0.2 parts, citric acid 0.1-0.2 parts, sodium citrate 0.03- 0.08 part, strawberry juice 0.05-0.1 parts, flavoring essence 0.02-0.03 parts, the red 0.01-0.02 parts of temptation；
The chocolate includes the following raw material according to mass fraction meter：
White granulated sugar 80-85 parts, substitute of cocoa fat 75-85 parts, cocoa power 36-40 parts, maltodextrin 23-27 parts, milk powder 10-14 Part, -2 parts of phosphatidase 1, flavoring essence 0.2-0.3 parts, vanillic aldehyde 0.08-0.1 parts.
The preparation method of cotton candy oatmeal chocolate, comprises the following steps：
1) prepared by gelatin：Gelatin is poured into 80 DEG C of water that weight is 2-3 times and is stirred dissolving, it is standby that gelatin solution is made With；
2) cotton candy epidermis makes：Water will be added in the white granulated sugar of half amount, heat and be stirred continuously whole to white granulated sugar Dissolving, pours into the glucose syrup of half amount, and infusion to pol reaches 84-85Brix, adds D-sorbite, continues to stir, treat When liquid glucose temperature is less than 95 DEG C, casein sodium and table grapes Icing Sugar are added, is uniformly mixed, then carries out mixed liquor 80-100 mesh screens, 70 DEG C -85 DEG C are cooled to after filtering, add the gelatin prepared, flavoring essence is stirred mixing, Mixed liquor pol is controlled in 80-82Brix, the epidermis feed liquid prepared is carried out into 80-100 mesh screens, then insulation storage, Temperature control is at 60 DEG C -65 DEG C；
3) color water is prepared：According to proportioning will lure it is red be dissolved in strawberry juice, it is standby that color water is made；
4) cotton candy core material makes：The cold water of 20 times of weight is added into pectin, stir obtained pectin solution, after It is continuous to add sodium citrate and the white granulated sugar of second half amount, after white granulated sugar heating is dissolved completely, add the glucose of second half amount Slurry, infusion to pol reach 81-83Brix, and mixed liquor then is carried out into 80-100 mesh screens, 70 DEG C -80 is cooled to after filtering DEG C, add color water, the citric acid prepared and be stirred mixing and obtain core material liquid, the control of core material liquid pol in 80-82Brix, Core material liquid is incubated and stored, temperature control is at 60 DEG C -67 DEG C；
5) cotton candy makes：Charge density, aeration quantity are set according to customer requirement, air is uniformly squeezed into step 2) and is made Epidermis feed liquid in, then by controlling the flow of epidermis feed liquid after core material liquid and inflation to outpour the single sugar of different size to pour Grain, carrying out starch dusting to the sugared grain after shaping makes it fully be wrapped up by starch, then by the product of dusting it is neat be arranged in modeling On material torr disk, cool aging is carried out, aging temperature control is at 22 DEG C -25 DEG C, humidity 35%-65%, time 4h, an aging Product afterwards, surface excess starch is screened out by roller machine, be then fed into aging chamber and carry out secondary aging, aging temperature control exists 22 DEG C -25 DEG C, humidity 35%-65%, time 1-5h；
6) chocolate makes：Will be by the load weighted white granulated sugar of proportioning, milk powder, cocoa power, substitute of cocoa fat, maltodextrin, phosphorus Fat, flavoring essence and vanillic aldehyde pour into fine grinding cylinder in order, are mixed, refine 18h, the chocolate refined is transferred to 45 DEG C of insulations are carried out in cold wall tank, it is standby；
7) coating：The good cotton candy of secondary aging is put into coating production line, chocolate is applied to cotton candy epidermis；
8) oatmeal is wrapped up in：The cotton candy for coating chocolate is put into the mixer equipped with oatmeal, wraps up in last layer oatmeal；
9) cooling packing：The cotton candy oatmeal chocolate of semi-finished product is delivered to refrigerator and carries out cooling 1h, finally packs, examine Test, shipment.
Further, step 2) and the time control of infusion liquid glucose in step 4) to required pol are in 15-25min.
Further, the core material liquid of insulation storage is both needed in 1h in the epidermis feed liquid and step 4) of insulation storage in step 2) Interior use finishes.
Further, the density for the epidermis feed liquid being filled with step 5) after air is 260-280g/L.
Further, starch described in step 5) will dry in advance, and concrete operations are stainless for cornstarch is uniformly poured on Toasted on steel baking tray, after baking temperature reaches 116 DEG C, naturally cool to room temperature, the heating-up time is controlled after 3-4h, baking Moisture is controlled within 2%.
Further, chocolate coating thickness is 0.2-0.4mm in step 7).
Further, chilling temperature is 5 DEG C -15 DEG C in step 9).
Beneficial effects of the present invention：
It is skilful to have obtained a kind of cotton candy oatmeal in good taste by being reasonably formulated and the preparation method of science by the present invention Gram force, candy species is enriched, meet pursuit of the consumer to savory snack.
Embodiment
With reference to specific embodiment, the present invention is described in further detail.
Embodiment 1
Cotton candy oatmeal chocolate, charge ratio are 70% cotton candy, 15% oatmeal and 15% chocolate；
The wherein described specific charge ratio of cotton candy is as follows：
Glucose syrup 36kg, table grapes Icing Sugar 27kg, white granulated sugar 24kg, starch 9kg, D-sorbite 4kg, gelatin 4kg, Pectin 1kg, casein sodium 0.1kg, citric acid 0.1kg, sodium citrate 30g, strawberry juice 50g, flavoring essence 20g, temptation are red 10g；
The specific charge ratio of chocolate is as follows：
It is white granulated sugar 80kg, substitute of cocoa fat 75kg, cocoa power 36kg, maltodextrin 23kg, milk powder 10kg, phosphatidase 1 kg, edible Essence 0.2kg, vanillic aldehyde 0.08kg.
The preparation method of cotton candy oatmeal chocolate, comprises the following steps：
1) prepared by gelatin：4kg gelatin is poured into 80 DEG C of water of 10kg and is stirred dissolving, it is standby that gelatin solution is made；
2) cotton candy epidermis makes：Water will be added in 12kg white granulated sugars, heats and be stirred continuously to white granulated sugar and all dissolve, 18kg glucose syrups are poured into, infusion 25min to pol reaches 84-85Brix, adds 4kg D-sorbites, continues to stir, treats sugar When liquid temperature degree is less than 95 DEG C, 0.1kg casein sodiums and 27kg table grapes Icing Sugar are added, is uniformly mixed, then will be mixed Close liquid carry out 80 mesh screens, 80 DEG C are cooled to after filtering, add the gelatin prepared, flavoring essence 20g be stirred it is mixed With, mixed liquor pol is controlled in 80-82Brix, the epidermis feed liquid prepared is carried out into 100 mesh screens, then insulation storage, For temperature control at 60 DEG C -65 DEG C, feed liquid need to be in 1h using finishing；
3) color water is prepared：According to proportioning by 10g lure it is red be dissolved in 50g strawberry juices, it is standby that color water is made；
4) cotton candy core material makes：20kg cold water is added into 1kg pectin, stir obtained pectin solution, continues 30g sodium citrates and 12kg white granulated sugars are added, after white granulated sugar heating is dissolved completely, adds 18kg glucose syrups, infusion 20min Reach 81-83Brix to pol, mixed liquor is then subjected to 100 mesh screens, 75 DEG C are cooled to after filtering, adds and prepares Color water, 0.1kg citric acids be stirred mixing and obtain core material liquid, the control of core material liquid pol is protected core material liquid in 80-82Brix Temperature storage, for temperature control at 60 DEG C -67 DEG C, feed liquid need to be in 1h using finishing；
5) cotton candy makes：Air is uniformly squeezed into the epidermis material after air in epidermis feed liquid, is filled with made from step 2) The density of liquid is 260g/L, and the flow-rate ratio of epidermis feed liquid is 1 after then controlling core material liquid and inflating:2.5 outpour single body to pour Sugared grain, to after shaping sugared grain carry out starch dusting it is fully wrapped up by starch, then by the neat arrangement of the product of dusting On plastic pallet, cool aging is carried out, aging temperature is controlled at 22 DEG C -25 DEG C, humidity 35%-65%, time 4h, once Product after aging, surface excess starch is screened out by roller machine, be then fed into aging chamber and carry out secondary aging, aging temperature control System is at 22 DEG C -25 DEG C, humidity 35%-65%, time 2h；
Wherein starch will be dried in advance, and concrete operations are toasted to be uniformly poured on cornstarch on stainless steel baking tray, After baking temperature reaches 116 DEG C, naturally cool to room temperature, moisture control of the heating-up time control after 3-4h, baking 2% with It is interior；
6) chocolate makes：By white granulated sugar 80kg, substitute of cocoa fat 75kg, cocoa power 36kg, maltodextrin 23kg, milk powder 10kg, phosphatidase 1 kg, flavoring essence 0.2kg and vanillic aldehyde 0.08kg are poured into fine grinding cylinder in order, are mixed, refine 18h, The chocolate refined is transferred in cold wall tank and carries out 45 DEG C of insulations, it is standby；
7) coating：The good cotton candy of secondary aging is put into coating production line, chocolate is applied to cotton candy epidermis, chalk Power coating layer thickness is 0.2mm；
8) oatmeal is wrapped up in：The cotton candy for coating chocolate is put into the mixer equipped with oatmeal, wraps up in last layer oatmeal；
9) cooling packing：The cotton candy oatmeal chocolate of semi-finished product is delivered to refrigerator and carries out cooling 1h, chilling temperature 5 DEG C, finally pack, examine, shipment.
Embodiment 2
Cotton candy oatmeal chocolate, charge ratio are 70% cotton candy, 15% oatmeal and 15% chocolate；
The wherein described specific charge ratio of cotton candy is as follows：
Glucose syrup 80kg, table grapes Icing Sugar 60kg, white granulated sugar 50kg, starch 20kg, D-sorbite 10kg, gelatin 9kg, pectin 2kg, casein sodium 0.3kg, citric acid 0.3kg, sodium citrate 100g, strawberry juice 100g, flavoring essence 50g, Lure red 20g；
The specific charge ratio of chocolate is as follows：
White granulated sugar 165kg, substitute of cocoa fat 160kg, cocoa power 75kg, maltodextrin 50kg, milk powder 25kg, phosphatidase 3 kg, food With essence 0.5kg, vanillic aldehyde 0.2kg.
The preparation method of cotton candy oatmeal chocolate, comprises the following steps：
1) prepared by gelatin：9kg gelatin is poured into 80 DEG C of water of 20kg and is stirred dissolving, it is standby that gelatin solution is made；
2) cotton candy epidermis makes：Water will be added in 25kg white granulated sugars, heats and be stirred continuously to white granulated sugar and all dissolve, 40kg glucose syrups are poured into, infusion 20min to pol reaches 84-85Brix, adds 10kg D-sorbites, continues to stir, treats When liquid glucose temperature is less than 95 DEG C, 0.3kg casein sodiums and 60kg table grapes Icing Sugar are added, is uniformly mixed, then will Mixed liquor carries out 80 mesh screens, and 75 DEG C are cooled to after filtering, adds the gelatin prepared, flavoring essence 50g is stirred Mix, mixed liquor pol is controlled in 80-82Brix, the epidermis feed liquid prepared is carried out into 100 mesh screens, then insulation storage Deposit, for temperature control at 60 DEG C -65 DEG C, feed liquid need to be in 1h using finishing；
3) color water is prepared：According to proportioning by 20g lure it is red be dissolved in 100g strawberry juices, it is standby that color water is made；
4) cotton candy core material makes：40kg cold water is added into 2kg pectin, stir obtained pectin solution, continues 100g sodium citrates and 25kg white granulated sugars are added, after white granulated sugar heating is dissolved completely, adds 40kg glucose syrups, infusion 25min reaches 81-83Brix to pol, and mixed liquor then is carried out into 100 mesh screens, 75 DEG C are cooled to after filtering, is added Color water, the citric acid 0.3kg prepared is stirred mixing and obtains core material liquid, and the control of core material liquid pol is in 80-82Brix, by core Feed liquid insulation storage, for temperature control at 60 DEG C -67 DEG C, feed liquid need to be in 1h using finishing；
5) cotton candy makes：Air is uniformly squeezed into the epidermis material after air in epidermis feed liquid, is filled with made from step 2) The density of liquid is 270g/L, and the flow-rate ratio of epidermis feed liquid is 1 after then controlling core material liquid and inflating:3 outpour single body to pour Sugared grain, carrying out starch dusting to the sugared grain after shaping makes it fully be wrapped up by starch, is then arranged in the product of dusting is neat On plastic pallet, cool aging is carried out, aging temperature is controlled at 22 DEG C -25 DEG C, humidity 35%-65%, time 4h, once always Product after change, surface excess starch is screened out by roller machine, be then fed into aging chamber and carry out secondary aging, aging temperature control At 22 DEG C -25 DEG C, humidity 35%-65%, time 2h；
Wherein starch will be dried in advance, and concrete operations are toasted to be uniformly poured on cornstarch on stainless steel baking tray, After baking temperature reaches 116 DEG C, naturally cool to room temperature, moisture control of the heating-up time control after 3-4h, baking 2% with It is interior；
6) chocolate makes：By white granulated sugar 165kg, substitute of cocoa fat 160kg, cocoa power 75kg, maltodextrin 50kg, milk powder 25kg, phosphatidase 3 kg, flavoring essence 0.5kg and vanillic aldehyde 0.2kg are poured into fine grinding cylinder in order, are mixed, refine 18h, will The chocolate refined, which is transferred in cold wall tank, carries out 45 DEG C of insulations, standby；
7) coating：The good cotton candy of secondary aging is put into coating production line, chocolate is applied to cotton candy epidermis, chalk Power coating layer thickness is 0.3mm；
8) oatmeal is wrapped up in：The cotton candy for coating chocolate is put into the mixer equipped with oatmeal, wraps up in last layer oatmeal；
9) cooling packing：The cotton candy oatmeal chocolate of semi-finished product is delivered to refrigerator and carries out cooling 1h, chilling temperature is 10 DEG C, finally pack, examine, shipment.
Embodiment 3
Cotton candy oatmeal chocolate, charge ratio are 70% cotton candy, 15% oatmeal and 15% chocolate；
The wherein described specific charge ratio of cotton candy is as follows：
Glucose syrup 90kg, table grapes Icing Sugar 64kg, white granulated sugar 56kg, starch 24kg, D-sorbite 14kg, gelatin 10kg, pectin 3kg, casein sodium 0.4kg, citric acid 0.4kg, sodium citrate 160g, strawberry juice 200g, flavoring essence 60g, Lure red 40g；
The specific charge ratio of chocolate is as follows：
White granulated sugar 170kg, substitute of cocoa fat 170kg, cocoa power 80kg, maltodextrin 54kg, milk powder 28kg, phosphatidase 4 kg, food With essence 0.6kg, vanillic aldehyde 0.2kg.
The preparation method of cotton candy oatmeal chocolate, comprises the following steps：
1) prepared by gelatin：10kg gelatin is poured into 80 DEG C of water of 30kg and is stirred dissolving, it is standby that gelatin solution is made；
2) cotton candy epidermis makes：Water will be added in 28kg white granulated sugars, heats and be stirred continuously to white granulated sugar and all dissolve, 45kg glucose syrups are poured into, infusion 20min to pol reaches 84-85Brix, adds 14kg D-sorbites, continues to stir, treats When liquid glucose temperature is less than 95 DEG C, 0.4kg casein sodiums and 64kg table grapes Icing Sugar are added, is uniformly mixed, then will Mixed liquor carries out 80 mesh screens, and 75 DEG C are cooled to after filtering, adds the gelatin prepared, flavoring essence 60g is stirred Mix, mixed liquor pol is controlled in 80-82Brix, the epidermis feed liquid prepared is carried out into 100 mesh screens, then insulation storage Deposit, for temperature control at 60 DEG C -65 DEG C, feed liquid need to be in 1h using finishing；
3) color water is prepared：According to proportioning by 40g lure it is red be dissolved in 200g strawberry juices, it is standby that color water is made；
4) cotton candy core material makes：60kg cold water is added into 3kg pectin, stir obtained pectin solution, continues 160g sodium citrates and 28kg white granulated sugars are added, after white granulated sugar heating is dissolved completely, adds 45kg glucose syrups, infusion 25min reaches 81-83Brix to pol, and mixed liquor then is carried out into 100 mesh screens, 70 DEG C are cooled to after filtering, is added Color water, the citric acid 0.4kg prepared is stirred mixing and obtains core material liquid, and the control of core material liquid pol is in 80-82Brix, by core Feed liquid insulation storage, for temperature control at 60 DEG C -67 DEG C, feed liquid need to be in 1h using finishing；
5) cotton candy makes：Air is uniformly squeezed into the epidermis material after air in epidermis feed liquid, is filled with made from step 2) The density of liquid is 280g/L, and the flow-rate ratio of epidermis feed liquid is 1 after then controlling core material liquid and inflating:4 outpour single body to pour Sugared grain, carrying out starch dusting to the sugared grain after shaping makes it fully be wrapped up by starch, is then arranged in the product of dusting is neat On plastic pallet, cool aging is carried out, aging temperature is controlled at 22 DEG C -25 DEG C, humidity 35%-65%, time 4h, once always Product after change, surface excess starch is screened out by roller machine, be then fed into aging chamber and carry out secondary aging, aging temperature control At 22 DEG C -25 DEG C, humidity 35%-65%, time 3h；
Wherein starch will be dried in advance, and concrete operations are toasted to be uniformly poured on cornstarch on stainless steel baking tray, After baking temperature reaches 116 DEG C, naturally cool to room temperature, moisture control of the heating-up time control after 3-4h, baking 2% with It is interior；
6) chocolate makes：By white granulated sugar 170kg, substitute of cocoa fat 170kg, cocoa power 80kg, maltodextrin 54kg, milk powder 28kg, phosphatidase 4 kg, flavoring essence 0.6kg and vanillic aldehyde 0.2kg are poured into fine grinding cylinder in order, are mixed, refine 18h, will The chocolate refined, which is transferred in cold wall tank, carries out 45 DEG C of insulations, standby；
7) coating：The good cotton candy of secondary aging is put into coating production line, chocolate is applied to cotton candy epidermis, chalk Power coating layer thickness is 0.4mm；
8) oatmeal is wrapped up in：The cotton candy for coating chocolate is put into the mixer equipped with oatmeal, wraps up in last layer oatmeal；
9) cooling packing：The cotton candy oatmeal chocolate of semi-finished product is delivered to refrigerator and carries out cooling 1h, chilling temperature is 15 DEG C, finally pack, examine, shipment.
Cotton candy oatmeal chocolate made from 1-3 of the embodiment of the present invention is tested, it is as a result as shown in table 1 below：
The cotton candy oatmeal chocolate assay of table 1
From in table, cotton candy oatmeal chocolate produced by the present invention meets food hygienic standard, and in good taste, it is deep by Like.
It should be understood by those skilled in the art that the present invention is not limited to the above embodiments, above-described embodiment and explanation Merely illustrating the principles of the invention described in book, without departing from the spirit and scope of the present invention, the present invention also have Various changes and modifications, these changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention By appended claims and its equivalent thereof.

Claims (8)

1. cotton candy oatmeal chocolate, it is characterised in that charge ratio is 70% cotton candy, 15% oatmeal and 15% chocolate；
Wherein described cotton candy includes the following raw material according to mass fraction meter：
Glucose syrup 35-45 parts, table grapes Icing Sugar 27-32 parts, white granulated sugar 24-28 parts, starch 9-12 parts, D-sorbite 4-7 Part, gelatin 4-5 parts, pectin 1-1.5 parts, casein sodium 0.1-0.2 parts, citric acid 0.1-0.2 parts, sodium citrate 0.03- 0.08 part, strawberry juice 0.05-0.1 parts, flavoring essence 0.02-0.03 parts, the red 0.01-0.02 parts of temptation；
The chocolate includes the following raw material according to mass fraction meter：
White granulated sugar 80-85 parts, substitute of cocoa fat 75-85 parts, cocoa power 36-40 parts, maltodextrin 23-27 parts, milk powder 10-14 parts, - 2 parts of phosphatidase 1, flavoring essence 0.2-0.3 parts, vanillic aldehyde 0.08-0.1 parts.
2. the preparation method of the cotton candy oatmeal chocolate described in claim 1, it is characterised in that comprise the following steps：
1) prepared by gelatin：Gelatin is poured into 80 DEG C of water that weight is 2-3 times and is stirred dissolving, it is standby that gelatin solution is made；
2) cotton candy epidermis makes：Water will be added in the white granulated sugar of half amount, heats and be stirred continuously to white granulated sugar and all dissolve, The glucose syrup of half amount is poured into, infusion to pol reaches 84-85Brix, adds D-sorbite, continues to stir, and treats liquid glucose temperature When degree is less than 95 DEG C, casein sodium and table grapes Icing Sugar are added, is uniformly mixed, mixed liquor is then subjected to 80-100 Mesh screen, 70 DEG C -85 DEG C are cooled to after filtering, add the gelatin prepared, flavoring essence is stirred mixing, mixed liquor Pol is controlled in 80-82Brix, the epidermis feed liquid prepared is carried out into 80-100 mesh screens, then insulation storage, temperature control System is at 60 DEG C -65 DEG C；
3) color water is prepared：According to proportioning will lure it is red be dissolved in strawberry juice, it is standby that color water is made；
4) cotton candy core material makes：The cold water of 20 times of weight is added into pectin, stir obtained pectin solution, continues to add Enter the white granulated sugar of sodium citrate and second half amount, after white granulated sugar heating is dissolved completely, add the glucose syrup of second half amount, endure Boil to pol and reach 81-83Brix, mixed liquor is then subjected to 80-100 mesh screens, is cooled to 70 DEG C -80 DEG C after filtering, then Add the color water, the citric acid that prepare and be stirred mixing and obtain core material liquid, the control of core material liquid pol is in 80-82Brix, by core Feed liquid insulation storage, temperature control is at 60 DEG C -67 DEG C；
5) cotton candy makes：Charge density, aeration quantity are set according to customer requirement, air is uniformly squeezed into table made from step 2) In cladding liquid, then by controlling the flow of epidermis feed liquid after core material liquid and inflation to outpour the single sugared grain of different size to pour, Carrying out starch dusting to the sugared grain after shaping makes it fully be wrapped up by starch, then by the product of dusting it is neat be arranged in plastic tray On disk, cool aging is carried out, aging temperature control is at 22 DEG C -25 DEG C, humidity 35%-65%, time 4h, after an aging Product, surface excess starch is screened out by roller machine, be then fed into aging chamber and carry out secondary aging, aging temperature is controlled 22 DEG C -25 DEG C, humidity 35%-65%, time 1-5h；
6) chocolate makes：Will be by the load weighted white granulated sugar of proportioning, milk powder, cocoa power, substitute of cocoa fat, maltodextrin, phosphatide, food Poured into order with essence and vanillic aldehyde in fine grinding cylinder, mixed, refine 18h, the chocolate refined is transferred to insulation 45 DEG C of insulations are carried out in cylinder, it is standby；
7) coating：The good cotton candy of secondary aging is put into coating production line, chocolate is applied to cotton candy epidermis；
8) oatmeal is wrapped up in：The cotton candy for coating chocolate is put into the mixer equipped with oatmeal, wraps up in last layer oatmeal；
9) cooling packing：The cotton candy oatmeal chocolate of semi-finished product is delivered to refrigerator and carries out cooling 1h, finally pack, examine, Shipment.
3. the preparation method of cotton candy oatmeal chocolate according to claim 2, it is characterised in that step 2) and step 4) Middle infusion liquid glucose to required pol time control in 15-25min.
4. the preparation method of cotton candy oatmeal chocolate according to claim 2, it is characterised in that insulation storage in step 2) The core material liquid of insulation storage is both needed in 1h using finishing in the epidermis feed liquid and step 4) deposited.
5. the preparation method of cotton candy oatmeal chocolate according to claim 2, it is characterised in that sky is filled with step 5) The density of epidermis feed liquid after gas is 260-280g/L.
6. the preparation method of cotton candy oatmeal chocolate according to claim 2, it is characterised in that formed sediment described in step 5) Powder will be dried in advance, and concrete operations are toasted to be uniformly poured on cornstarch on stainless steel baking tray, and baking temperature reaches 116 After DEG C, room temperature is naturally cooled to, moisture of the heating-up time control after 3-4h, baking is controlled within 2%.
7. the preparation method of cotton candy oatmeal chocolate according to claim 2, it is characterised in that chocolate in step 7) Coating layer thickness is 0.2-0.4mm.
8. the preparation method of cotton candy oatmeal chocolate according to claim 2, it is characterised in that cooling temperature in step 9) Spend for 5 DEG C -15 DEG C.
CN201710666489.XA 2017-08-07 2017-08-07 Cotton candy oatmeal chocolate and preparation method thereof Pending CN107361189A (en)

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CN110115312A (en) * 2019-04-24 2019-08-13 广东佰津利昇生物科技有限公司 A kind of gel candy and its manufacturing method
CN112586590A (en) * 2020-12-30 2021-04-02 福建福派园食品股份有限公司 Preparation method of sandwich cotton candy beneficial to food digestion
CN114651936A (en) * 2022-01-24 2022-06-24 常州开古茶叶食品有限公司 Edible candy oatmeal for children and preparation method thereof
CN115843907A (en) * 2023-01-03 2023-03-28 洽洽食品股份有限公司 Malt cocoa powder, preparation method and application thereof in nut kernels
RU2814159C2 (en) * 2022-07-19 2024-02-26 Федеральное государственное бюджетное образовательное учреждение высшего образования "Омский государственный аграрный университет имени П.А. Столыпина" (ФГБОУ ВО Омский ГАУ) Marshmallow production method

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110115312A (en) * 2019-04-24 2019-08-13 广东佰津利昇生物科技有限公司 A kind of gel candy and its manufacturing method
CN112586590A (en) * 2020-12-30 2021-04-02 福建福派园食品股份有限公司 Preparation method of sandwich cotton candy beneficial to food digestion
CN114651936A (en) * 2022-01-24 2022-06-24 常州开古茶叶食品有限公司 Edible candy oatmeal for children and preparation method thereof
RU2814159C2 (en) * 2022-07-19 2024-02-26 Федеральное государственное бюджетное образовательное учреждение высшего образования "Омский государственный аграрный университет имени П.А. Столыпина" (ФГБОУ ВО Омский ГАУ) Marshmallow production method
CN115843907A (en) * 2023-01-03 2023-03-28 洽洽食品股份有限公司 Malt cocoa powder, preparation method and application thereof in nut kernels
CN115843907B (en) * 2023-01-03 2024-04-12 洽洽食品股份有限公司 Malt cocoa powder, preparation method and application thereof in nut kernels

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