CN107373000A - A kind of preparation method of soft chew linseed nougat - Google Patents
A kind of preparation method of soft chew linseed nougat Download PDFInfo
- Publication number
- CN107373000A CN107373000A CN201710790532.3A CN201710790532A CN107373000A CN 107373000 A CN107373000 A CN 107373000A CN 201710790532 A CN201710790532 A CN 201710790532A CN 107373000 A CN107373000 A CN 107373000A
- Authority
- CN
- China
- Prior art keywords
- syrup
- infusion
- sugar
- gelatin
- linseed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000004431 Linum usitatissimum Nutrition 0.000 title claims abstract description 37
- 240000006240 Linum usitatissimum Species 0.000 title claims abstract description 36
- 235000004426 flaxseed Nutrition 0.000 title claims abstract description 36
- 235000015145 nougat Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000020357 syrup Nutrition 0.000 claims abstract description 99
- 239000006188 syrup Substances 0.000 claims abstract description 99
- 238000001802 infusion Methods 0.000 claims abstract description 81
- 235000000346 sugar Nutrition 0.000 claims abstract description 65
- 108010010803 Gelatin Proteins 0.000 claims abstract description 62
- 239000008273 gelatin Substances 0.000 claims abstract description 62
- 229920000159 gelatin Polymers 0.000 claims abstract description 62
- 235000019322 gelatine Nutrition 0.000 claims abstract description 62
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 62
- 239000003292 glue Substances 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 9
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 9
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 9
- 238000007654 immersion Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 229910001220 stainless steel Inorganic materials 0.000 claims description 21
- 239000010935 stainless steel Substances 0.000 claims description 21
- 239000006260 foam Substances 0.000 claims description 19
- 102000004169 proteins and genes Human genes 0.000 claims description 17
- 108090000623 proteins and genes Proteins 0.000 claims description 17
- 239000002002 slurry Substances 0.000 claims description 17
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 15
- 244000105624 Arachis hypogaea Species 0.000 claims description 15
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 15
- 235000018262 Arachis monticola Nutrition 0.000 claims description 15
- 235000020232 peanut Nutrition 0.000 claims description 15
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 14
- 102000002322 Egg Proteins Human genes 0.000 claims description 14
- 108010000912 Egg Proteins Proteins 0.000 claims description 14
- 235000014103 egg white Nutrition 0.000 claims description 14
- 210000000969 egg white Anatomy 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000001514 detection method Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- 238000004080 punching Methods 0.000 claims description 9
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 8
- 229940035436 maltitol Drugs 0.000 claims description 8
- 235000010449 maltitol Nutrition 0.000 claims description 8
- 239000000845 maltitol Substances 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 5
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 5
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 5
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 5
- 239000005642 Oleic acid Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000003780 insertion Methods 0.000 claims description 5
- 230000037431 insertion Effects 0.000 claims description 5
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 5
- 235000020429 malt syrup Nutrition 0.000 claims description 5
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims description 4
- 229940093503 ethyl maltol Drugs 0.000 claims description 4
- 238000011017 operating method Methods 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 238000007711 solidification Methods 0.000 claims description 2
- 230000008023 solidification Effects 0.000 claims description 2
- 241000195493 Cryptophyta Species 0.000 claims 1
- 241000208202 Linaceae Species 0.000 claims 1
- 239000000470 constituent Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 10
- 239000000499 gel Substances 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 7
- 238000004090 dissolution Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000005187 foaming Methods 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000009977 dual effect Effects 0.000 abstract description 3
- 230000007062 hydrolysis Effects 0.000 abstract description 3
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000009955 starching Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 11
- 239000003925 fat Substances 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 6
- MBMBGCFOFBJSGT-KUBAVDMBSA-N docosahexaenoic acid Natural products CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000002265 prevention Effects 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 4
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000004088 foaming agent Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 230000004438 eyesight Effects 0.000 description 3
- 230000000366 juvenile effect Effects 0.000 description 3
- 229930013686 lignan Natural products 0.000 description 3
- 235000009408 lignans Nutrition 0.000 description 3
- 150000005692 lignans Chemical class 0.000 description 3
- 239000010959 steel Substances 0.000 description 3
- 239000004604 Blowing Agent Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 235000019577 caloric intake Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 150000002617 leukotrienes Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241001614291 Anoplistes Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 208000030961 allergic reaction Diseases 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 description 1
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 1
- 235000020664 gamma-linolenic acid Nutrition 0.000 description 1
- 229960002733 gamolenic acid Drugs 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 229910052738 indium Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000009288 screen filtration Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- 150000003625 trehaloses Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to nougat food production technology, more particularly to a kind of preparation method of soft chew linseed nougat, prepared including immersion method progress frozen glue, dissolvingization sugar, infusion first and second syrup of acquisition, dual foaming rush twice starching to beat and inflates, adds the step such as linseed mixing preparation and formed product.Frozen glue is made after immersion method dissolving gelatin, gelatin is reduced to greatest extent to meet high temperature generation hydrolysis in course of dissolution and reduce the possibility of its gel strength, solves the problems, such as that gelatin gel characteristic can not be fully demonstrated existing for addition whipping in the form of gelatin solution in the prior art.Therefore the nougat according to made from the method for the invention adds linseed and trehalose, improve the health of product, and product is flexible, chewiness is sufficient, preferable shape state can be kept, and extend ox prick sugar shelf life lifetime and it is freshness the advantages that, there is good soft chew mouthfeel.
Description
Technical field
The present invention relates to nougat food production technology, more particularly to a kind of soft chew linseed nougat
Preparation method.
Background technology
Nougat, also known as protein sugar, bird knot sugar.Be one kind by milk, granulated sugar, starch, syrup, protein, peanut, oil, water
Etc. the candy being mixed, because its entrance is fragrant and sweet, and have burst dense peanut and a milk, tasting has chewy texture, therefore, it is deep by
Adult and child's likes.But the formation of nougat texture is not only influenceed by aerating agent performance and degree of inflation, and
And the factor such as moisture by formula composition, the existence form of granulated sugar molecule, production method and final products is influenceed.
The soft durometer of nougat changes with the difference of granulated sugar and syrup proportion of composing, when the ratio shared by granulated sugar composition
When more, although holding shape effect can keep quite a lot of, when chewing nougat, easily cause nougat be easy to fracture fragility or
Grittiness texture；And the sugariness of nougat can be increased, easily have a negative impact to tooth and oral cavity.Contain moreover, ox pricks sugar
Substantial amounts of nut kernel, such as common shelled peanut, its oleic acid/linoleic acid（O/L）That is the sub- ratio only 1.2 of oil, bakes and banks up with earth through overheat and adds
After work, the temperature of heat baking causes peanut to aoxidize, and then occurs as soon as phenomenon of becoming sour within the shelf-life more, oil consumption taste occurs
Road, shelf life phase and the product for directly affecting ox bundle sugar are freshness.To health and the requirement more and more higher of nutrition, increasingly compel
Cut, therefore, preferable state can be kept by how developing one kind, will not occur Collapse Deformation and to be hardened, long shelf-life, freshness
It is good, and the nougat of the soft chew mouthfeel with nutrition and health care is the main skill that the art needs to solve at present
Art problem.
The content of the invention
It is an object of the invention to according in place of the deficiencies in the prior art and preferable state can be kept by providing one kind, no
Collapse Deformation can occur and be hardened, long shelf-life, the freshness good soft chew linseed oagat with nutrition and health care
The preparation method of sugar.
The purpose of the present invention is realized by following approach：
A kind of preparation method of soft chew linseed nougat, it is characterized by, and comprises the following steps：
1）Prepare frozen glue：Gelatin is immersed in temperature<In 35 DEG C of pure water, gelatin is set fully to absorb water molten swollen；It will fill through inhaling
The bucket of water-soluble swollen gelatin is put into tank, opens the water in steam heating water groove, and temperature control is at 60-80 DEG C, stirring in real time
Gelatin in bucket, until gelatin is completely dissolved, goes the removal of impurity to obtain gelatin solution after insulation is static, gelatin solution is then seated in room temperature
<On stainless steel shelf in 25 DEG C of environment, treat that frozen glue is made in gelatin solution solidification, it is standby；
2）Dissolvingization sugar：Pure water, malt syrup, white granulated sugar, edible salt are mixed and dissolved by heating, treats that white granulated sugar has dissolved
Entirely, syrup is carried out being filtrated to get filtering syrup；
3）Infusion：By step 2）Obtained filtering syrup infusion at twice：1. heating infusion is carried out to filtering syrup, when for the first time
Infusion is completed, and pours out total infusion syrup amount 30-35% syrup, and the syrup now poured out is an obtained infusion syrup；②
Remaining syrup is subjected to second of infusion, the syrup after infusion is obtained secondary infusion syrup；
4）Punching slurry beats inflation：Punching slurry is beaten inflation and carried out at twice：Beat to inflate for the first time and obtain protein foam sugar body, second
The processing of protein foam sugar body is obtained the sugared body of inflation by secondary beat；
5）Mixing preparation：It is successively that anhydrous butter oil, refining vegetable oil, whole-fat milk powder, ethylmaltol, shelled peanut and cold baking is ripe
Linseed is added to step 4）Mixing allotment is carried out in the inflation sugar body of gained, obtains mixed sugar body；
6）Formed product：By step 5）The mixed sugar body of gained carries out roll pressing skin, cooling and shaping, excision forming successively, produces
To the soft chew nougat.
First, the present invention prepares frozen glue and uses immersion method（60-80 DEG C of water temperature）Gelatin is dissolved, and is made again upon dissolution
Frozen glue, gelatin is thus reduced to greatest extent high temperature generation hydrolysis is met in course of dissolution and reduces the possibility of its gel strength.
Secondly, the gelatin can be participated in punching slurry in the form of frozen glue and beat inflation, exist as a kind of foaming agent, solve existing skill
The problem of can not fully demonstrating gelatin gel characteristic existing for addition whipping in the form of gelatin solution in art, using the solidifying of gelatin
Glue characteristic takes into account its foaminess again so that high resilience and toughness when sugared body is chewed, existing cotton candy it is softness, have toffee again
Chewiness, thus final products can embody good resistance to chewiness and the characteristic that do not stick to one's teeth.In addition, Asia is added in the product
Numb seed, rich in unrighted acid ω -3 series in linseed（Alpha-linolenic acid）With ω -6 series（Gamma-Linolenic acid）, lignan,
EPA（Eicosapentaenoic acid）And DHA（Docosahexaenoic acid）, have to regulation blood fat, reduce cholesterol, prevention infraction, drop
Low blood viscosity, preventing and treating diabetes, hypotensive, fat-reducing, suppression allergic reaction, anti-inflammatory, protection eyesight, enhancing juvenile intelligence
Etc. playing an important role, make product that there is certain nutrition and health care.
The present invention is specially further：
Step 1）Described in gelatin be gelatin that intensity is 140-160 Bloom, the ratio of itself and pure water is 1:1.2-2.
That is, the ratio of gelatin and the pure water mixing is gelatin: pure water=1: 1.2- during water suction molten swollen operation
2, when gelatin is 1, pure water scope adjusts between 1.2-2 according to gelatin intensity.
Step 1）During middle immersion, the bucket equipped with gelatin and pure aqueous mixtures, which is placed in clean environment, is no less than 30 points
Clock, make it fully molten swollen, when dissolving gelatin, water level is no more than the 2/3 of bucket height, after gelatin is completely dissolved in tank, keeps temperature
Degree stands more than 1 hour at 50-60 DEG C and is removed impurity again.
The dissolving of gelatin needs sufficient dissolution time, and water level is no more than the 2/3 of bucket height in tank, to prevent water stopping trough
Interior water is splashed into bucket in heating process, and keeping temperature stands the maintenance for being easy to dissolve gelatin state, impurity of being also more convenient for
Remove.
Step 2）Middle addition maltitol liquor and trehalose are mixed together and dissolved by heating.Thus, step 2）In it is each mixed
The proportion component of synthesis point is preferably with reference to as follows：Pure water 1-1.5 parts by weight, malt syrup 15-20 parts by weight, maltitol liquor
3-5 parts by weight, white granulated sugar 3-5 parts by weight, trehalose 1-5 parts by weight, edible salt 0.03-0.05 parts by weight.
The present invention adds the total reducing sugar of maltitol liquor and trehalose, wherein maltitol liquor in original dispensing（With Portugal
Grape sugar meter）Content≤0.5g/100g, belong to non-sugar materials（GB 13432-2004）, the total reducing sugar of trehalose（With glucose meter）Content
≤ 0.8g/100g, belong to low sugar material（GB 13432-2004）.After two kinds of low sugar, the dispensing of sugar-free add, reduce other and contain
The proportion of the high composition of sugar amount, thus reduces the sugariness and energy intake amount of final products, and reduces the reduction of infusion process
The inversion quantity of sugar so that final products physical and chemical index is more easily-controllable；Trehalose, it can effectively reduce the possibility for gradually deforming, being hardened
Occur, extend the shelf life of product again.The shape stability of final products and freshness is improved, enables final products
Preferable shape state is kept, Collapse Deformation will not occur, and freshness is obviously prolonged.
By step 2）Described in mixture pour into stainless steel steam-jacked kettle, steamed with 0.4-0.5Mpa opened by pressure
Vapour dissolvingization sugar, stirring is until white granulated sugar is completely dissolved, when syrup heating-up temperature reaches 105-110 DEG C, with 120-160 purposes not
Become rusty steel screen filtration, obtains filtering syrup.
Step 3）In, by step 2）Obtained filtering syrup is poured into stainless steel steam-jacked kettle, with 0.5-0.6Mpa's
Opened by pressure steam boiling, when syrup infusion temperature reaches 105-120 DEG C, first time infusion is completed；Pour out an infusion syrup
Continue the remaining syrup of infusion afterwards, when syrup infusion temperature reaches 125-130 DEG C, obtain secondary infusion syrup.
The infusion process of syrup is necessary to ensure that its soft durometer, to ensure the stability of final products shape and state, therefore
Need to carry out strict control to temperature.In addition, preferably carrying out the inspection of soft durometer to secondary infusion syrup, checked operation is as follows：
When second of infusion temperature reaches 125-130 DEG C, detect secondary infusion syrup soft durometer, with a root long degree 60-80cm,
Diameter of phi 6-8mm stainless steel bar, one of rod is inserted in the infusion syrup in stainless steel steam-jacked kettle, insertion depth
Take out, be put into rapidly in the cut-and-dried bucket for filling temperature≤35 DEG C water, to gluing sugar on stainless steel bar at once after 15-20cm
Slurry taken out after cooling down 1-2 minutes, with hand will cool down sugared body scrape and it is soft be twisted into sugared group, then sugar group is stretched into thickness 3-
4mm sugar-tablet, it is placed again into cooling 1-3 minutes, taking-up in water and breaks sugar-tablet with hand, can directly disconnect, that is, reach second of infusion
The soft durometer that syrup needs, second of infusion are completed, and obtain secondary infusion syrup.
In order to obtain good stability and water holding, water-retaining property, with obtain final ox prick the moderate soft durometer of sugar product and
Good mouthfeel, step 4）It is described to rush the step of slurry beats inflation and be：1. by step 3）An obtained infusion syrup pours
Step 1）In obtained frozen glue, after an infusion syrup all punches, beat to syrup and pale tie rod occur, start to sugar
Egg white solution is added in slurry, after egg white solution has added, continues to beat and forms stable white foam sugar body tissue to syrup and produce
To protein foam sugar body, inflation is beaten for the first time and is completed；2. fill for the first time after the completion of slurry whipping inflation, by step（3）Obtain
Secondary infusion syrup is poured in protein foam sugar body in wire, after secondary infusion syrup punches, is beaten to protein foam sugar body
The white for forming stiff inflates sugared body, that is, obtains inflating sugared body, and second of whipping inflation is completed.
The primary blowing agent beaten in aeration step, thus, itself and frozen glue group are starched as punching present invention adds egg white solution
Repeating transmission infusion in pairs, two kinds of foaming agents complement each other, foamed with egg white solution based on, thus can make full use of the gel characteristic of gelatin
Take into account its foaminess again, further increase sugared body elasticity and toughness and water holding, water-retaining property, and obtain preferably resistance to chewiness and
Do not stick to one's teeth characteristic, effectively prevents deformation of products, is hardened.
The operating procedure for beating inflation for the first time is as follows：
By step 1）Obtained frozen glue is put into mixer pot with the amount of 1-3 parts by weight, and it is low speed to open mixer and beat speed,
Then by step 3）An obtained infusion syrup, which slowly pours, to be had in the mixer pot of frozen glue,
After an infusion syrup all punches, mixer is beaten into speed and is transferred at a high speed by low speed, it is quick to beat 5-10 minutes,
Until pale tie rod occurs in syrup whipping in pot, the low speed refers to 65-75 revs/min, is then 175-185 revs/min at a high speed,
Speed is beaten for mixer；
Mixer whipping speed is adjusted to low speed again, starts to be slowly added the egg white of 0.8-1.5 parts by weight into mixer pot
Liquid,
After egg white solution has added, mixer whipping speed is transferred to quick high speed by low speed, it is quick to beat 10-20 minutes, directly
Stable white foam sugar body tissue is formed in pot.
When first time beating inflation, first by step 1）The frozen glue of middle preparation and step 3）In an infusion syrup mixing
Tie rod is beaten into, then adds egg white solution（Foaming agent）Carry out fully beating foaming, can preferably realize dual foaming.
The operating procedure of second of whipping inflation is as follows：
Fill after the completion of slurry whipping inflation, mixer whipping speed is adjusted to low speed, by step for the first time（3）What is obtained secondary endures
Boiling syrup is slowly poured in mixer pot in protein foam sugar body in wire,
After secondary infusion syrup punches, mixer is beaten into speed and is transferred at a high speed by low speed, starts secondary beat and inflates, quickly
5-10 minutes are beaten, until the white for forming stiff inflates sugared body；Foregoing low speed refers to 65-75 revs/min, is at a high speed then 175-
185 revs/min, be that mixer beats speed；
Sugared body soft durometer is inflated in detection, if reaching the soft durometer of the secondary sugared body of inflation for beating inflation needs, is stirred for the second time
Play inflation to complete, obtain inflating sugared body.
The detection method for inflating sugared body soft durometer is as follows：20-30g is taken out from mixer pot and inflates sugared body, is put into rapidly
In the cut-and-dried bucket for filling temperature≤35 DEG C water, taken out after cooling down 1-2 minutes, cooling is inflated that sugared body is soft to be twisted into one
Group, the sugared body group of inflation is pinched with finger force, inflates the tack-free finger of sugared body, that is, reach the secondary sugared body of inflation for beating inflation needs
Soft durometer.
Aeration step is beaten by the above-mentioned slurry of punching twice, the sugared body of inflation finally obtained is the basis of nougat, and it can
So that final products moisture is stable in 7-9%（Winter 7-9%, summer 7-8%）, prick sugar than common ox and have more 2-3%, water activity
≤ 0.6Aw, it is ensured that final ox pricks the moderate soft durometer of sugar product and good mouthfeel.
It is 70 revs/min that mixer, which beats the preferred low speed of speed, is preferably 182 revs/min at a high speed.
Step 5）During middle mixing preparation, the proportion component of each mixture is：Anhydrous butter oil 1-2 parts by weight, refined vegetable
It is oily 1-2 parts by weight, whole-fat milk powder 1-2 parts by weight, ethylmaltol 0.01-0.03 parts by weight, shelled peanut 10-20 parts by weight, cold
Bakee ripe linseed 2-10 parts by weight.Wherein described shelled peanut is baking high oleic acid shelled peanut.
Baking high oleic acid shelled peanut oil of the present invention is sub- than apparently higher than common peanut, not only make it that inoxidizability is big
Width improves, and is not in oxidative rancidity and oil consumption taste within the shelf-life, can effectively extend the shelf life life-span that ox pricks sugar,
And become healthy food and be possibly realized.The linseed that is added of the present invention is：The import Canada Sa Sheng cold baking of use
Ripe linseed prepared by roasting technology（Note：Raw linseed is not directly edible and adds, and hot baked linseed will make its nutrition
Composition loses）.
In summary, the preparation method of soft chew linseed nougat of the present invention, immersion method dissolving is employed
Frozen glue is made after gelatin, reduces gelatin to greatest extent and high temperature generation hydrolysis is met in course of dissolution and reduces its gel strength
May, in addition, further employing dual foaming agent in operation is beaten, the foaming for both having taken full advantage of original gelatin is special
Property, egg white solution is added again as primary blowing agent, and the gel characteristic of gelatin has been merged, solve in the prior art with gelatin
The problem of can not fully demonstrating gelatin gel characteristic existing for solution form addition whipping.Oagat made from the method for the invention
Contain to saccharic linseed, linseed contains abundant leukotrienes, lignan, EPA and DHA, has lowering blood pressure and blood fat, prevention
Coronary heart disease, prevention of cardiovascular disease and diabetes etc. act on, and to improving juvenile intelligence, protection eyesight plays an important role, can
Effectively improve product health；The maltitol and trehalose added in addition reduces ox and pricks sugared sugariness and energy intake amount, adds
The edible gelatin that adds and bake and bank up with earth high oleic acid shelled peanut and trehalose so that ox prick sugar not only high resilience, chewiness foot, more chew more
Fragrant, not founding does not stick to one's teeth, and can keep preferable shape state, extends ox and pricks the shelf life lifetime of sugar and freshness
The advantages that, there is good soft chew mouthfeel.
Embodiment
Most preferred embodiment：
A kind of preparation method of soft chew linseed nougat, comprises the following steps：
Step（1）, prepare frozen glue：The gelatin that gelatin intensity is 160 Bloom is immersed in the pure water of temperature≤35 DEG C with bucket
In, the ratio of gelatin and pure water mixing is gelatin: pure water=1: 1.2, after being sufficiently mixed, it is placed in clean environment not
Less than 30 minutes, make gelatin fully absorb water it is molten it is swollen after, dissolve gelatin with immersion method, will contain and soak molten swollen gelatin bucket and be put into tank
In, in tank water level be no more than bucket height 2/3, prevent heat sol-process reclaimed water it is low-priced enter bucket in, open steam heating water groove
Interior water, temperature control is at 60-80 DEG C, gelatin in timely agitator, until gelatin is completely dissolved, maintains the temperature at 50-60 DEG C
Static at least more than 1 hour, surface irregularities are excluded, obtain gelatin solution, then uniformly spread out gelatin solution into not with 4-6cm thickness
Become rusty in steel disk, disk layering is overlayed on the stainless steel shelf in closing, cleaning, room temperature≤25 DEG C environment, treat that gelatin solution solidifies
Frozen glue is made, it is standby.
Step（2）, dissolvingization sugar：In order successively by 1kg pure water, 15 Kg malt syrups, 4 Kg maltitol liquors,
3Kg white granulated sugars, 1.5 Kg trehaloses, 0.04Kg edible salts are poured into stainless steel steam-jacked kettle, with 0.4-0.5Mpa pressure
Steam dissolvingization sugar is opened, stirring is completely dissolved up to white granulated sugar, when syrup heating-up temperature reaches 105-110 DEG C, use120Purpose
Stainless steel mesh filters, and obtains filtering syrup.
Step（3）, infusion：Will be by step（2）Obtained filtering syrup infusion at twice：1. filtering syrup is poured into stainless
In steel steam-jacked kettle, with 0.5-0.6Mpa opened by pressure steam boiling, when syrup infusion temperature reaches 105-120 DEG C,
Infusion is completed, and total infusion syrup amount 30-35% syrup is poured out from stainless steel steam-jacked kettle, and the syrup poured out is
An obtained infusion syrup；2. remaining syrup in stainless steel steam-jacked kettle is continued into infusion, when syrup infusion temperature reaches
During to 125-130 DEG C, secondary infusion syrup soft durometer is detected, with a root long degree 70cm, diameter of phi 7mm stainless steel bar, by rod
One insertion stainless steel steam-jacked kettle in infusion syrup in, taken out at once after insertion depth 15-20cm, be put into thing rapidly
In the bucket for filling temperature≤35 DEG C water first prepared, the viscous syrup of institute on stainless steel bar taken out after cooling down 1-2 minutes, uses hand
To cool down sugared body scrape and it is soft be twisted into sugared group, then sugar group is stretched into thickness 3-4mm sugar-tablet, is placed again into inner bucket water and cools down
1-3 minutes, taking-up break sugar-tablet with hand, can directly disconnect, that is, reach the soft durometer of second of infusion syrup needs, second of infusion
Complete, the syrup is obtained secondary infusion syrup.
Step（4）, punching slurry beat inflation：Punching slurry is beaten inflation and carried out at twice：1. the step of by 1.9Kg（1）Obtain
Frozen glue is put into mixer pot, and it is low speed to open mixer and beat speed（70 revs/min）, by step（3）An obtained infusion
Syrup, which slowly pours, to be had in the mixer pot of frozen glue, after an infusion syrup all punches, by mixer beat speed by
Low speed（70 revs/min）It is transferred at a high speed（182 revs/min）, it is quick to beat 5-10 minutes, until syrup beats the light white salad of appearance in pot
Bar, then mixer whipping speed is adjusted to low speed（70 revs/min）, start to be slowly added into mixer pot0.8Kg egg white
Liquid, after egg white solution has added, mixer is beaten into speed by low speed（70 revs/min）It is transferred at a high speed（182 revs/min）, start one
Secondary to beat inflation, quick to beat 10-20 minutes, up to forming stable white foam sugar body tissue in pot, whipping for the first time is filled
Gas is completed, and obtains protein foam sugar body；2. filling for the first time after the completion of slurry whipping inflation, mixer whipping speed is adjusted to low speed
（70 revs/min）, by step（3）Obtained secondary infusion syrup is slowly poured in mixer pot in protein foam sugar body in wire,
After secondary infusion syrup punches, mixer is beaten into speed by low speed（70 revs/min）It is transferred at a high speed（182 revs/min）, start two
Secondary to beat inflation, quick to beat 5-10 minutes, until the white for forming stiff inflates sugared body, detection is inflated sugared body soft durometer, stopped
Only mixer is beaten, and 20-30g is taken out from mixer pot and inflates sugared body, puts into cut-and-dried filled temperature≤35 rapidly
In the bucket of DEG C water, taken out after cooling down 1-2 minutes, cooling inflated that sugared body is soft to be twisted into one, the sugared body group of inflation is pinched with finger force,
The tack-free finger of sugared body is inflated, that is, reaches the soft durometer of the secondary sugared body of inflation for beating inflation needs.Second of whipping inflation is completed,
Obtain inflating sugared body.
Step（5）, mixing preparation：Mixer whipping speed is adjusted to low speed（70 revs/min）, successively by the anhydrous milk of 1Kg
Oil, 1Kg refining vegetable oils, 1.2Kg whole-fat milk powders, 0.02Kg ethylmaltols, 10Kg bake and bank up with earth shelled peanut and the cold ripe Asias of baking of 5kg
Numb seed is added to step（4）Mixing allotment is carried out in the inflation sugar body of gained, obtains mixed sugar body.
Step（6）, formed product：By step（5）The mixed sugar body of gained carries out roll pressing skin, cooling and shaping, cut successively
Type, metal detection, sorting, packaging and storage are cut into, that is, obtains the soft chew linseed nougat.
To soft chew linseed ox made from the preparation method of the soft chew linseed nougat of above-mentioned design
Roll sugar and carry out nutritional ingredient detection, testing result is as shown in table 1 below：
| Sequence number | Detection project | Unit | Testing result | Detection limit | Detection method |
| 1 | Energy | KJ/100g | 2007 | / | GB 28050-2011 |
| 2 | Protein | g/100g | 13.7 | / | GB 5009.5-2010 |
| 3 | Fat | g/100g | 20.1 | / | GB/T 5009.6-2003 |
| 4 | Trans fats | g/100g | 0.2 | 0.1 | GB/T 22223-2008 |
| 5 | Total carbohydrates | g/100g | 60.6 | / | GB 28050-2011 |
| 6 | Total reducing sugar（With glucose meter） | g/100g | 4.8 | / | GB/T 5009.8-2008 |
| 7 | Sodium | mg/100g | 39 | 2.0 | GB/T5009.91-2003 |
According to the preparation method of the soft chew linseed nougat of above-mentioned design, contain linseed in obtained nougat,
Linseed contains abundant leukotrienes, lignan, EPA and DHA, has lowering blood pressure and blood fat, prevention coronary heart disease, prevention of cardiovascular
Disease and diabetes etc. act on, and to improving juvenile intelligence, protection eyesight plays an important role, and improves product health, Er Qieniu
The soft or hard appropriateness of sugar is rolled, preferable shape state can be kept, Collapse Deformation will not occur, there is good soft chew mouth
Sense, does not stick to one's teeth.
Described in above, only this hair is used using the embodiment of the technology of the present invention content, any those skilled in the art
Bright done modifications and changes, the scope of the claims that all the category present invention advocates, and it is not limited to those disclosed embodiments.
The not described part of the present invention is same as the prior art.
Claims (10)
1. a kind of preparation method of soft chew linseed nougat, it is characterised in that comprise the following steps：
1）Prepare frozen glue：Gelatin is immersed in temperature<In 35 DEG C of pure water, gelatin is set fully to absorb water molten swollen；It will fill through inhaling
The bucket of water-soluble swollen gelatin is put into tank, opens the water in steam heating water groove, and temperature control is at 60-80 DEG C, stirring in real time
Gelatin in bucket, until gelatin is completely dissolved, goes the removal of impurity to obtain gelatin solution after insulation is static, gelatin solution is then seated in room temperature
<On stainless steel shelf in 25 DEG C of environment, treat that frozen glue is made in gelatin solution solidification, it is standby；
2）Dissolvingization sugar：Pure water, malt syrup, white granulated sugar, edible salt are mixed and dissolved by heating, treats that white granulated sugar has dissolved
Entirely, syrup is carried out being filtrated to get filtering syrup；
3）Infusion：Will be by step 2）Obtained filtering syrup infusion at twice：1. heating infusion is carried out to filtering syrup, when first
Secondary infusion is completed, and pours out total infusion syrup amount 30-35% syrup, and the syrup now poured out is an obtained infusion syrup；
2. remaining syrup is carried out into second of infusion, the syrup after infusion is obtained secondary infusion syrup；
4）Punching slurry beats inflation：Punching slurry is beaten inflation and carried out at twice：Beat to inflate for the first time and obtain protein foam sugar body, second
The processing of protein foam sugar body is obtained the sugared body of inflation by secondary beat；
5）Mixing preparation：It is successively that anhydrous butter oil, refining vegetable oil, whole-fat milk powder, ethylmaltol, shelled peanut and cold baking is ripe
Linseed is added to step 4）Mixing allotment is carried out in the inflation sugar body of gained, obtains mixed sugar body；
6）Formed product：By step 5）The mixed sugar body of gained carries out roll pressing skin, cooling and shaping, excision forming successively, produces
To the soft chew nougat.
A kind of 2. preparation method of soft chew linseed nougat according to claim 1, it is characterised in that step
1）Described in gelatin be gelatin that intensity is 140-160 Bloom, the ratio of itself and pure water is 1:1.2-2, during immersion, it is equipped with
The bucket of gelatin and pure aqueous mixtures is placed in clean environment and is no less than 30 minutes, and water level is not when dissolving gelatin, in tank
More than the 2/3 of bucket height, after gelatin is completely dissolved, maintains the temperature at 50-60 DEG C of standing and be removed impurity again in more than 1 hour.
A kind of 3. preparation method of soft chew linseed nougat according to claim 1, it is characterised in that step
2）Middle addition maltitol liquor and trehalose are mixed together and dissolved by heating, and thus, the proportion component of each blending constituent is as follows：
Pure water 1-1.5 parts by weight, malt syrup 15-20 parts by weight, maltitol liquor 3-5 parts by weight, white granulated sugar 3-5 parts by weight, sea
Algae sugar 1-5 parts by weight, edible salt 0.03-0.05 parts by weight.
A kind of 4. preparation method of soft chew linseed nougat according to claim 1, it is characterised in that step
2）Described in mixture pour into stainless steel steam-jacked kettle, with 0.4-0.5Mpa opened by pressure steam dissolvingization sugar, stir
Mix until white granulated sugar is completely dissolved, when syrup heating-up temperature reaches 105-110 DEG C, filtered with the stainless steel mesh of 120-160 mesh,
Obtain filtering syrup.
A kind of 5. preparation method of soft chew linseed nougat according to claim 1, it is characterised in that step
3）In, by step 2）Obtained filtering syrup is poured into stainless steel steam-jacked kettle, with 0.5-0.6Mpa opened by pressure steam
Infusion, when syrup infusion temperature reaches 105-120 DEG C, first time infusion is completed；Continuation infusion remains after pouring out an infusion syrup
Remaining syrup, when syrup infusion temperature reaches 125-130 DEG C, obtain secondary infusion syrup.
A kind of 6. preparation method of soft chew linseed nougat according to claim 1, it is characterised in that step
3）Secondary infusion syrup is needed to be examined as follows：When second of infusion temperature reaches 125-130 DEG C, secondary infusion is detected
Syrup soft durometer, with a root long degree 60-80cm, diameter of phi 6-8mm stainless steel bar, an insertion stainless steel steam of rod is pressed from both sides
In infusion syrup in layer pot, taken out at once after insertion depth 15-20cm, be put into cut-and-dried fill temperature≤35 DEG C rapidly
In the bucket of water, the viscous syrup of institute on stainless steel bar take out after cooling down 1-2 minutes, will cool down sugared body with hand scrapes and soft be twisted into
Sugar group, then sugar is rolled into a ball to the sugar-tablet for stretching into thickness 3-4mm, it is placed again into cooling 1-3 minutes, taking-up in water and breaks sugar-tablet with hand, can
Directly disconnect, that is, reach the soft durometer of second of infusion syrup needs, second of infusion is completed, and obtains secondary infusion syrup.
A kind of 7. preparation method of soft chew linseed nougat according to claim 1, it is characterised in that step
4）It is described to rush the step of slurry beats inflation and be：1. by step 3）An obtained infusion syrup pours step 1）Obtained frozen glue
It is interior, after an infusion syrup all punches, beat to syrup and pale tie rod occur, start to add egg white solution into syrup,
After egg white solution has added, continue to beat and form stable white foam sugar body tissue to syrup and obtain protein foam sugar body,
Inflation is beaten for the first time to complete；2. fill for the first time after the completion of slurry whipping inflation, by step（3）Obtained secondary infusion syrup is in line
Shape is poured in protein foam sugar body, after secondary infusion syrup punches, is beaten to the white of protein foam sugar body formation stiff and is filled
Gas sugar body, that is, obtain inflating sugared body, second of whipping inflation is completed.
A kind of 8. preparation method of soft chew linseed nougat according to claim 7, it is characterised in that step
4）Described in beat for the first time inflation operating procedure it is as follows：
By step 1）Obtained frozen glue is put into mixer pot with the amount of 1-3 parts by weight, and it is low speed to open mixer and beat speed,
Then by step 3）An obtained infusion syrup, which slowly pours, to be had in the mixer pot of frozen glue,
After an infusion syrup all punches, mixer is beaten into speed and is transferred at a high speed by low speed, it is quick to beat 5-10 minutes,
Until pale tie rod occurs in syrup whipping in pot, the low speed refers to 65-75 revs/min, is then 175-185 revs/min at a high speed,
Speed is beaten for mixer；
Mixer whipping speed is adjusted to low speed again, starts to be slowly added the egg white of 0.8-1.5 parts by weight into mixer pot
Liquid,
After egg white solution has added, mixer is beaten into speed and is transferred at a high speed by low speed, it is quick to beat 10-20 minutes, until pot
It is interior to form stable white foam sugar body tissue.
A kind of 9. preparation method of soft chew linseed nougat according to claim 7, it is characterised in that step
4）Described in second beat inflation operating procedure it is as follows：
Fill after the completion of slurry whipping inflation, mixer whipping speed is adjusted to low speed, by step for the first time（3）What is obtained secondary endures
Boiling syrup is slowly poured in mixer pot in protein foam sugar body in wire,
After secondary infusion syrup punches, mixer is beaten into speed and is transferred at a high speed by low speed, starts secondary beat and inflates, quickly
5-10 minutes are beaten, until the white for forming stiff inflates sugared body, foregoing low speed refers to 65-75 revs/min, is at a high speed then 175-
185 revs/min, be that mixer beats speed；
Sugared body soft durometer is inflated in detection, if reaching the soft durometer of the secondary sugared body of inflation for beating inflation needs, is stirred for the second time
Play inflation to complete, obtain inflating sugared body.
A kind of 10. preparation method of soft chew linseed nougat according to claim 1, it is characterised in that step
Rapid 5）During middle mixing preparation, the proportion component of each mixture is：Anhydrous butter oil 1-2 parts by weight, refining vegetable oil 1-2 weight
Part, whole-fat milk powder 1-2 parts by weight, ethylmaltol 0.01-0.03 parts by weight, shelled peanut 10-20 parts by weight, cold ripe flax of baking
Seed 2-10 parts by weight, the shelled peanut are baking high oleic acid shelled peanut.
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| CN107996794A (en) * | 2017-12-11 | 2018-05-08 | 福建福派园食品股份有限公司 | Salty oagat aerated candy and its production technology |
| CN108770975A (en) * | 2018-05-25 | 2018-11-09 | 益家元品实业（厦门）有限公司 | A kind of candy and its production method |
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| CN107114545A (en) * | 2017-03-29 | 2017-09-01 | 嘉士柏股份有限公司 | A kind of preparation method of linseed nougat |
| CN107047904A (en) * | 2017-03-29 | 2017-08-18 | 嘉士柏股份有限公司 | A kind of preparation method of soft chew nougat |
| CN108402139A (en) * | 2018-02-08 | 2018-08-17 | 安徽侬安康食品有限公司 | A kind of soft milk oagat cake of linseed and preparation method |
| CN108835345A (en) * | 2018-07-27 | 2018-11-20 | 中国农业大学 | A kind of ginger taste linseed nougat and preparation method thereof |
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| CN107373000B (en) | 2018-08-10 |
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