CN107373000B - 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
- CN107373000B CN107373000B CN201710790532.3A CN201710790532A CN107373000B CN 107373000 B CN107373000 B CN 107373000B CN 201710790532 A CN201710790532 A CN 201710790532A CN 107373000 B CN107373000 B CN 107373000B
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- Prior art keywords
- syrup
- infusion
- sugar
- gelatin
- linseed
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- 235000004431 Linum usitatissimum Nutrition 0.000 title claims abstract description 35
- 240000006240 Linum usitatissimum Species 0.000 title claims abstract description 34
- 235000004426 flaxseed Nutrition 0.000 title claims abstract description 34
- 235000015145 nougat Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000020357 syrup Nutrition 0.000 claims abstract description 97
- 239000006188 syrup Substances 0.000 claims abstract description 97
- 238000001802 infusion Methods 0.000 claims abstract description 79
- 235000000346 sugar Nutrition 0.000 claims abstract description 63
- 108010010803 Gelatin Proteins 0.000 claims abstract description 61
- 239000008273 gelatin Substances 0.000 claims abstract description 61
- 229920000159 gelatin Polymers 0.000 claims abstract description 61
- 235000019322 gelatine Nutrition 0.000 claims abstract description 61
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 61
- 239000003292 glue Substances 0.000 claims abstract description 23
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 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 10
- 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 10
- 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 10
- 238000004080 punching Methods 0.000 claims abstract description 10
- 238000007654 immersion Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 43
- 229910001220 stainless steel Inorganic materials 0.000 claims description 23
- 239000010935 stainless steel Substances 0.000 claims description 23
- 238000001816 cooling Methods 0.000 claims description 16
- 239000006260 foam Substances 0.000 claims description 16
- 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
- 102000004169 proteins and genes Human genes 0.000 claims description 14
- 108090000623 proteins and genes Proteins 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000000845 maltitol Substances 0.000 claims description 8
- 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
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 6
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 6
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 6
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000005642 Oleic acid Substances 0.000 claims description 6
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 6
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 6
- 235000020429 malt syrup Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 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
- 239000012535 impurity Substances 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 238000003756 stirring 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
- 239000008236 heating water Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000011017 operating method Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000003780 insertion Methods 0.000 claims description 2
- 230000037431 insertion Effects 0.000 claims description 2
- 239000000470 constituent Substances 0.000 claims 1
- 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
- 230000001965 increasing effect Effects 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000009977 dual effect Effects 0.000 abstract description 3
- 238000005187 foaming Methods 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
- 239000000047 product Substances 0.000 description 19
- 235000018102 proteins Nutrition 0.000 description 11
- 238000010009 beating Methods 0.000 description 8
- 238000001514 detection method Methods 0.000 description 8
- 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
- 230000000694 effects Effects 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 230000035764 nutrition 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
- 239000004088 foaming agent Substances 0.000 description 4
- 239000004615 ingredient 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
- 230000036772 blood pressure Effects 0.000 description 3
- 230000001055 chewing effect Effects 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
- 230000002265 prevention Effects 0.000 description 3
- 239000004604 Blowing Agent Substances 0.000 description 2
- 229910000831 Steel Inorganic materials 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
- 230000015572 biosynthetic process 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
- 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
- 230000003068 static effect Effects 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241001614291 Anoplistes Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 206010020751 Hypersensitivity 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
- 241000208202 Linaceae 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
- 230000002411 adverse Effects 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
- 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
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 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
- 239000012467 final product Substances 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
- 230000008676 import Effects 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
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000000746 purification Methods 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
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- 150000003625 trehaloses Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids 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)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to nougat food production technologies, more particularly to a kind of preparation method of soft chew linseed nougat, carry out that frozen glue prepares, dissolvingization sugar, infusion obtain first and second syrup including immersion method, dual foaming carry out punching slurry twice beat inflate, addition 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 being unable to fully embody gelatin gel characteristic in the prior art existing for addition whipping in the form of gelatin solution.Therefore linseed and trehalose are increased according to nougat made from the method for the invention, improve the health of product, and product is flexible, chewiness is sufficient, it can keep ideal shape state, and extend ox prick sugar shelf life lifetime and it is freshness the advantages that, have 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, since its entrance is fragrant and sweet, and have strand dense a peanut and milk, tasting has chewy texture, therefore, it is deep by
Adult and child's likes.However the formation of nougat texture is not only influenced by aerating agent performance and degree of inflation, and
And it is influenced by factors such as the moistures of formula composition, the existence form of granulated sugar molecule, production method and final products.
The hardness of nougat changes with the difference of granulated sugar and syrup composition ratio, when the ratio shared by granulated sugar ingredient
When more, although holding shape effect can keep quite a lot of, when chewing nougat, easily cause nougat be easy to fracture brittleness or
Grittiness texture；And the sugariness of nougat can be increased, easily have an adverse effect to tooth and oral cavity.Contain moreover, ox pricks sugar
A large amount of nut kernel, such as common shelled peanut, oleic acid/linoleic acid（O/L）It is i.e. oily sub- than being only 1.2, it bakes and banks up with earth and adds through overheat
After work, the temperature of heat baking makes peanut aoxidize, and then rancid phenomenon is mostly occurred as soon as within the shelf-life, oil consumption taste occurs
Road, shelf life phase and the product for directly affecting ox bundle sugar are freshness.Requirement to health and nutrition is higher and higher, more and more urgent
It cuts, therefore, ideal 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.
Invention content
It is an object of the invention to shortcoming according to prior art, ideal 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 what is realized by following approach：
A kind of preparation method of soft chew linseed nougat, is characterized by, includes 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
Bucket through the molten swollen gelatin that absorbs water is put into sink, opens the water in steam heating water slot, and temperature is controlled at 60-80 DEG C, in real time
Gelatin in agitator keeps the temperature static rear removal impurity and obtains gelatin solution, be then seated in gelatin solution until gelatin is completely dissolved
Room temperature<On stainless steel shelf in 25 DEG C of environment, wait for that frozen glue is made in gelatin solution solidification, it is spare；
2）Dissolvingization sugar：Pure water, malt syrup, white granulated sugar, edible salt are mixed and dissolved by heating, waits for that white granulated sugar is molten
Solution is complete, is filtered to obtain filtering syrup to syrup；
3）Infusion：By step 2）Obtained filtering syrup infusion at twice：1. heating infusion is carried out to filtering syrup, when the
Infusion is completed, and the syrup of total infusion syrup amount 30-35% is poured out, and the syrup poured out at this time is an obtained infusion sugar
Slurry；2. remaining syrup is carried out second of infusion, the syrup after infusion is obtained secondary infusion syrup；
4）Punching slurry beats inflation：Punching slurry is beaten inflation and is carried out at twice：Inflation is beaten for the first time obtains protein foam sugar body,
The processing of protein foam sugar body is obtained the sugared body of inflation by second of whipping；
5）Mixing preparation：Successively by anhydrous butter oil, refining vegetable oil, whole-fat milk powder, ethylmaltol, shelled peanut and cold baking
It roasts ripe linseed and 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,
Obtain 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
Thus frozen glue reduces gelatin and meets high temperature generation hydrolysis in course of dissolution and reduce the possibility of its gel strength to greatest extent.
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 being unable to fully embody 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 the chewing of sugared body, existing cotton candy it is softness, and have toffee
Chewiness, thus final products can embody good resistance to chewiness and the characteristic that do not stick to one's teeth.In addition, increasing Asia in the product
Numb seed, rich in unsaturated fatty 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 adjusting blood fat, reducing cholesterol, prevention infraction, drop
Low blood viscosity prevention diabetes, blood pressure lowering, weight-reducing, inhibits allergic reaction, is 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 with pure water is 1:1.2-
2。
That is, the gelatin and the ratio of pure water mixing are gelatin: pure water=1: 1.2- when water suction molten swollen operation
2, when gelatin is 1, pure water range adjusts between 1.2-2 according to gelatin intensity.
Step 1）When middle immersion, the bucket equipped with gelatin and pure aqueous mixtures, which is placed in clean environment, is no less than 30 points
Clock keeps it fully molten swollen, and when dissolving gelatin, water level is no more than the 2/3 of bucket height, after gelatin is completely dissolved in sink, keeps temperature
Degree is stood 1 hour or more at 50-60 DEG C 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 sink, to prevent water stopping trough
Interior water is splashed into bucket during heating, keeps temperature to stand convenient for the maintenance of dissolving gelatin state, impurity of being also more convenient for
Removal.
Step 2）Middle addition maltitol liquor and trehalose are mixed together and dissolve by heating.Step 2 as a result,）In it is each mixed
The proportion component of synthesis point preferably refers 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.
Maltitol liquor and trehalose, the wherein total reducing sugar of maltitol liquor is added in the present invention in original dispensing（With Portugal
Grape sugar meter）Content≤0.5g/100g belongs to non-sugar materials（GB 13432-2004）, the total reducing sugar of trehalose（With glucose meter）Content
≤ 0.8g/100g belongs to low sugar material（GB 13432-2004）.After two kinds of low sugar, the dispensing of sugar-free are added, reduce other and contain
The proportion of the high ingredient 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 can effectively reduce the possibility for gradually deforming, being hardened
Occur, and extends the shelf life of product.The shape stability of final products and freshness is improved, final products are enable
Ideal 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 the opened by pressure of 0.4-0.5Mpa
Vapour dissolvingization sugar, stirring is until white granulated sugar is completely dissolved, when syrup heating temperature reaches 105-110 DEG C, not with 120-160 purposes
Become rusty steel screen filtration, obtains filtering syrup.
Step 3）In, by step 2）Obtained filtering syrup pours 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 and obtains secondary infusion syrup when syrup infusion temperature reaches 125-130 DEG C.
The infusion process of syrup is necessary to ensure that its hardness, to ensure the stability and state of final products shape, therefore
It needs to carry out stringent control to temperature.In addition, preferably carrying out the inspection of hardness to secondary infusion syrup, checked operation is as follows：
When second of infusion temperature reaches 125-130 DEG C, secondary infusion syrup hardness is detected, with a root long degree 60-
One of stick is inserted into the infusion syrup in stainless steel steam-jacked kettle, is inserted by the stainless steel bar of 80cm, diameter of phi 6-8mm
It takes out, is put into rapidly in the cut-and-dried bucket for filling temperature≤35 DEG C water at once after depth 15-20cm, to institute on stainless steel bar
Viscous syrup takes out after carrying out cooling 1-2 minute, with hand by cooling sugared body scrape and it is soft be twisted into sugared group, then sugar is rolled into a ball and stretches into thickness
The sugar-tablet of 3-4mm is placed again into cooling 1-3 minutes in water, and taking-up breaks sugar-tablet with hand, can directly disconnect, that is, reaches and endure for the second time
The hardness that boiling syrup needs, second of infusion are completed, and secondary infusion syrup is obtained.
In order to obtain good stability and water holding, water-retaining property, with obtain final ox prick the moderate hardness 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, beats to syrup and pale tie rod occur, start to sugar
It adds egg white solution in slurry, after egg white solution has added, continues to beat to syrup and form stable white foam sugar body tissue to obtain the final product
To protein foam sugar body, inflation is beaten for the first time and is completed；2. filling for the first time after the completion of slurry whipping inflation, by step（3）It obtains
Secondary infusion syrup is linear to be poured in protein foam sugar body, after secondary infusion syrup punches, is beaten to protein foam sugar body
The white for forming stiff inflates sugar body to get to the sugared body of inflation, and second of whipping, which is inflated, to be completed.
Present invention adds egg white solutions, and the primary blowing agent beaten in aeration step is starched as punching, as a result, itself and frozen glue group
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 the elasticity and toughness and water holding, water-retaining property of sugared body, and obtain preferably resistance to chewiness and
Do not stick to one's teeth characteristic, effectively prevent 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 the amount of 1-3 parts by weight in blender pot, is opened blender whipping speed and is
Low speed, then by step 3）An obtained infusion syrup, which slowly pours, to be had in the blender pot of frozen glue,
After an infusion syrup all punches, blender is beaten into speed, high speed is transferred to by low speed, quickly beat 5-10
Minute, until pot in syrup whipping there is pale tie rod, the low speed refers to 65-75 revs/min, high speed then be 175-185 turn/
Point, it is that blender beats speed；
Blender whipping speed is adjusted to low speed again, starts to be slowly added 0.8-1.5 parts by weight into blender pot
Egg white solution,
After egg white solution has added, blender whipping speed is transferred to quick high speed by low speed, quickly beats 10-20 points
Clock, until forming stable white foam sugar body tissue 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）It carries out fully beating blistering, can preferably realize dual foaming.
Second of operating procedure for beating inflation is as follows：
It fills after the completion of slurry whipping inflation, blender whipping speed is adjusted to low speed, by step for the first time（3）Two obtained
Secondary infusion syrup is slowly linear to be poured in blender pot in protein foam sugar body,
After secondary infusion syrup punches, blender is beaten into speed, high speed is transferred to by low speed, starts secondary whipping inflation,
It quickly beats 5-10 minutes, until forming the sugared body of white inflation of stiff；Aforementioned low speed refers to 65-75 revs/min, and high speed is then
175-185 revs/min, be that blender beats speed；
The sugared body hardness of detection inflation, if reaching the secondary hardness for beating the sugared body of inflation that inflation needs, second
Secondary whipping inflation is completed, and obtains inflating sugared body.
The detection method of the sugared body hardness of inflation is as follows：The sugared body of 20-30g inflations is taken out from blender pot, is put into rapidly
In the cut-and-dried bucket for filling temperature≤35 DEG C water, taken out after cooling 1-2 minute, will cooling inflation sugared body is soft is twisted into one
Group pinches inflation sugar body group with finger force, inflates the tack-free finger of sugared body, that is, reaches the secondary sugared body of the inflation for beating inflation needs
Hardness.
Aeration step is beaten by the above-mentioned slurry of punching twice, the sugared body of the inflation finally obtained is the basis of nougat, can
So that final products moisture is stablized 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 hardness of sugar product and good mouthfeel.
It is 70 revs/min that blender, which beats the preferred low speed of speed, and preferably high speed is 182 revs/min.
Step 5）When 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
Bake ripe linseed 2-10 parts by weight.Wherein the shelled peanut is baking high oleic acid shelled peanut.
The sub- ratio of baking high oleic acid shelled peanut oil of the present invention is apparently higher than common peanut, not only so 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 service life that ox pricks sugar,
And it becomes healthy food and is possibly realized.The linseed that is added of the present invention is：The cold baking of use of import Canada Sa Sheng
Ripe linseed prepared by roasting technology（Note：Raw linseed is not directly edible and adds, and hot baked linseed will make its nutrition
Ingredient loses）.
In conclusion the preparation method of soft chew linseed nougat of the present invention, uses immersion method dissolving
Frozen glue is made after gelatin, reduces gelatin to greatest extent and meets high temperature generation hydrolysis in course of dissolution and reduce its gel strength
May, in addition, further using dual foaming agent in beating operation, the foaming for both having taken full advantage of original gelatin is special
Property, and egg white solution is increased as primary blowing agent, and the gel characteristic of gelatin has been merged, it solves in the prior art with gelatin
The problem of being unable to fully embody 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, prevents
The effects that coronary heart disease, prevention of cardiovascular disease and diabetes, to improving juvenile intelligence, protection eyesight plays an important role, can
Effectively improve product health；In addition the maltitol and trehalose added 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 chewing
Fragrant, not founding does not stick to one's teeth, and can keep ideal shape state, extends ox and pricks the shelf life lifetime of sugar and freshness
The advantages that, there is good soft chew mouthfeel.
Specific implementation mode
Most preferred embodiment：
A kind of preparation method of soft chew linseed nougat, includes the following steps：
Step（1）, prepare frozen glue：The gelatin that gelatin intensity is 160 Bloom is immersed in the pure of temperature≤35 DEG C with bucket
In water purification, the ratio of gelatin and pure water mixing is gelatin: pure water=1: 1.2, after being sufficiently mixed, it is placed on clean environment
In no less than 30 minutes, make gelatin fully absorb water it is molten it is swollen after, dissolve gelatin with immersion method, will contain and impregnate molten swollen gelatin bucket and be put into
In sink, in sink water level be no more than bucket height 2/3, prevent heating sol-process in water it is low-priced enter bucket in, open steam heating
Water in sink, temperature are controlled at 60-80 DEG C, and gelatin in timely agitator maintains the temperature at 50- until gelatin is completely dissolved
60 DEG C at least 1 hour or more static, excludes surface irregularities, obtains gelatin solution, then uniformly spreads out gelatin solution with the thickness of 4-6cm
Enter in stainless steel disc, disk layering is overlayed on the stainless steel shelf in closing, cleaning, room temperature≤25 DEG C environment, waits for gelatin solution
Frozen glue is made in solidification, spare.
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 pour into stainless steel steam-jacked kettle, with the pressure of 0.4-0.5Mpa
Steam dissolvingization sugar is opened, stirring is completely dissolved up to white granulated sugar, when syrup heating temperature reaches 105-110 DEG C, use120Purpose
Stainless steel mesh filters, and obtains filtering syrup.
Step（3）, infusion：It will be by step（2）Obtained filtering syrup infusion at twice：1. filtering syrup is poured into stainless
In steel steam-jacked kettle, with the opened by pressure steam boiling of 0.5-0.6Mpa, when syrup infusion temperature reaches 105-120 DEG C,
Infusion is completed, and the syrup of total infusion syrup amount 30-35% is poured out from stainless steel steam-jacked kettle, the syrup poured out is
An obtained infusion syrup；2. remaining syrup in stainless steel steam-jacked kettle is continued infusion, when syrup infusion temperature reaches
When to 125-130 DEG C, secondary infusion syrup hardness is detected, with the stainless steel bar of a root long degree 70cm, diameter of phi 7mm, by stick
One be inserted into 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, hand is used
By cooling sugared body scrape and it is soft be twisted into sugared group, then sugar group is stretched into the sugar-tablet of thickness 3-4mm, is placed again into inner bucket water cooling
1-3 minutes, taking-up broke sugar-tablet with hand, can directly disconnect, that is, reached the hardness of second of infusion syrup needs, second of infusion
It completes, which is obtained secondary infusion syrup.
Step（4）, punching slurry beat inflation：Punching slurry is beaten inflation and is carried out at twice：1. the step of by 1.9Kg（1）It obtains
Frozen glue is put into blender pot, and it is low speed to open blender and beat speed（70 revs/min）, by step（3）An obtained infusion
Syrup, which slowly pours, to be had in the blender pot of frozen glue, after an infusion syrup all punches, by blender beat speed by
Low speed（70 revs/min）It is transferred to high speed（182 revs/min）, quickly beat 5-10 minutes, until syrup beats the light white salad of appearance in pot
Item, then blender whipping speed is adjusted to low speed（70 revs/min）, start to be slowly added into blender pot0.8The egg white of Kg
Blender is beaten speed by low speed by liquid after egg white solution has added（70 revs/min）It is transferred to high speed（182 revs/min）, start one
Secondary whipping inflation, quickly beats 10-20 minutes, until forming stable white foam sugar body tissue in pot, beats fill for the first time
Gas is completed, and protein foam sugar body is obtained；2. filling for the first time after the completion of slurry whipping inflation, blender whipping speed is adjusted to low speed
（70 revs/min）, by step（3）Obtained secondary infusion syrup is slowly linear to be poured in blender pot in protein foam sugar body,
After secondary infusion syrup punches, blender is beaten into speed by low speed（70 revs/min）It is transferred to high speed（182 revs/min）, start two
Secondary whipping inflation, quickly beats 5-10 minutes, until forming the sugared body of white inflation of stiff, the sugared body hardness of detection inflation is stopped
Only blender is beaten, and the sugared body of 20-30g inflations is taken out from blender pot, puts into cut-and-dried filled temperature≤35 rapidly
In the bucket of DEG C water, taken out after 1-2 minute cooling, by cooling inflation sugar, body is soft is twisted into one, and inflation sugar body group is pinched with finger force,
The tack-free finger of the sugared body of inflation reaches the secondary hardness for beating the sugared body of inflation that inflation needs.Second of whipping inflation is completed,
It obtains inflating sugared body.
Step（5）, mixing preparation：Blender 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 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, cuts successively
Type, metal detection, sorting, packaging and storage are cut into get to the soft chew linseed nougat.
Soft chew linseed ox made from preparation method to the soft chew linseed nougat of above-mentioned design
It rolls sugar and carries out nutritional ingredient detection, testing result is as shown in table 1 below：
| Serial 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 flax in nougat obtained
Seed, linseed contain abundant leukotrienes, lignan, EPA and DHA, have lowering blood pressure and blood fat, prevent coronary heart disease, prevent painstaking effort
The effects that pipe disease and diabetes, to improving juvenile intelligence, protection eyesight plays an important role, and improves product health, and
The soft or hard appropriateness of nougat can keep ideal shape state, Collapse Deformation will not occur, and have good soft chew mouth
Sense, does not stick to one's teeth.
The foregoing descriptions are merely the embodiment using the technology of the present invention content, any those skilled in the art use this hair
Bright done modifications and changes all belong to the scope of the claims that the present invention advocates, and are not limited to those disclosed embodiments.
The not described part of the present invention is same as the prior art.
Claims (8)
1. a kind of preparation method of soft chew linseed nougat, which is characterized in that include the following steps：
1）Prepare frozen glue：Gelatin is immersed in temperature<In 35 DEG C of pure water, the bucket equipped with gelatin and pure aqueous mixtures is placed
It is no less than 30 minutes in clean environment, so that gelatin is fully absorbed water molten swollen；Gelatin is dissolved with immersion method, will be filled molten through absorbing water
The bucket of swollen gelatin is put into sink, and water level is no more than the 2/3 of bucket height in sink, opens the water in steam heating water slot, temperature
Degree control is at 60-80 DEG C, gelatin in real-time agitator, until gelatin is completely dissolved, maintains the temperature at 50-60 DEG C and stands 1 hour
The above removal impurity obtains gelatin solution, then uniformly spreads out gelatin solution in stainless steel disc with the thickness of 4-6cm, disk is layered folded
It is placed on closing, cleaning, room temperature<On stainless steel shelf in 25 DEG C of environment, wait for that frozen glue is made in gelatin solution solidification, it is spare；
2）Dissolvingization sugar：Pure water, malt syrup, maltitol liquor, white granulated sugar, trehalose, edible salt are mixed and heated
Dissolving waits for that white granulated sugar dissolving is complete, is filtered to obtain filtering syrup to syrup；
3）Infusion：It will be by step 2）Obtained filtering syrup infusion at twice：1. carrying out steam boiling to filtering syrup, syrup is endured
It boils temperature and reaches 120 DEG C, first time infusion is completed, and pours out the syrup of total infusion syrup amount 30-35%, the syrup poured out at this time is i.e.
For an obtained infusion syrup；2. remaining syrup is carried out second of infusion, syrup infusion temperature reaches 125-130 DEG C,
Obtain secondary infusion syrup；
4）Punching slurry beats inflation：Punching slurry is beaten inflation and is carried out at twice：1. by step 3）An obtained infusion syrup pours step
Rapid 1）In obtained frozen glue, after an infusion syrup all punches, beats to syrup and pale tie rod occur, start to syrup
Middle addition egg white solution continues to beat and forms stable white foam sugar body tissue to syrup and obtain after egg white solution has added
Protein foam sugar body, first time beat inflation and complete, and 2. fill for the first time after the completion of slurry whipping inflation, by step（3）Two obtained
Secondary infusion syrup is linear to be poured in protein foam sugar body, after secondary infusion syrup punches, is beaten to the protein foam sugar bodily form
Sugared body is inflated to get to sugared body is inflated at the white of stiff, and second of whipping inflation completion obtains inflation sugar body；
5）Mixing preparation：Successively by anhydrous butter oil, refining vegetable oil, whole-fat milk powder, ethylmaltol, baking high oleic acid shelled peanut
It is added to step 4 with the cold ripe linseed of baking）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 carry out successively roll pressing skin, cooling and shaping, excision forming to get
To the soft chew nougat.
2. a kind of preparation method of soft chew linseed nougat according to claim 1, which is characterized in that step
1）Described in gelatin be gelatin that intensity is 140-160 Bloom, the ratio with pure water is 1:1.2-2.
3. a kind of preparation method of soft chew linseed nougat according to claim 1, which is characterized in that step
2）In each blending constituent proportion component it is as follows：Pure water 1-1.5 parts by weight, malt syrup 15-20 parts by weight, maltitol
Liquid 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.
4. a kind of preparation method of soft chew linseed nougat according to claim 1, which is characterized in that step
2）Described in mixture pour into stainless steel steam-jacked kettle, with the opened by pressure steam dissolvingization sugar of 0.4-0.5Mpa, stir
It mixes until white granulated sugar is completely dissolved, when syrup heating temperature reaches 105-110 DEG C, is filtered with the stainless steel mesh of 120-160 mesh,
Obtain filtering syrup.
5. a kind of preparation method of soft chew linseed nougat according to claim 1, which is characterized in that step
3）In, by step 2）Obtained filtering syrup pours into stainless steel steam-jacked kettle, with the opened by pressure steam of 0.5-0.6Mpa
Infusion, when syrup infusion temperature reaches 120 DEG C, first time infusion is completed；Continuation infusion is remaining after pouring out an infusion syrup
Syrup obtains secondary infusion syrup when syrup infusion temperature reaches 125-130 DEG C.
6. a kind of preparation method of soft chew linseed nougat according to claim 1, which is characterized in that step
3）Secondary infusion syrup needs are examined as follows：When second of infusion temperature reaches 125-130 DEG C, secondary infusion is detected
Syrup hardness is inserted into stainless steel steam folder with the stainless steel bar of a root long degree 60-80cm, diameter of phi 6-8mm by one of stick
It in infusion syrup in layer pot, is taken out at once after insertion depth 15-20cm, is put into cut-and-dried fills 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, cooling sugared body is scraped and rubbed with hand
Saccharogenesis group, then sugar is rolled into a ball to the sugar-tablet for stretching into thickness 3-4mm, cooling 1-3 minutes in water are placed again into, taking-up breaks sugar-tablet with hand,
It can directly disconnect, that is, reach the hardness of second of infusion syrup needs, second of infusion is completed, and secondary infusion syrup is obtained.
7. a kind of preparation method of soft chew linseed nougat according to claim 1, which is characterized 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 the amount of 1-3 parts by weight in blender pot, and it is low speed to open blender and beat speed,
Then by step 3）An obtained infusion syrup, which slowly pours, to be had in the blender pot of frozen glue,
After an infusion syrup all punches, blender is beaten into speed, high speed is transferred to by low speed, quickly beaten 5-10 minutes,
Until pale tie rod occurs in syrup whipping in pot, the low speed refers to 70 revs/min, and high speed is then 182 revs/min, is stirring
Machine beats speed；
Blender whipping speed is adjusted to low speed again, starts the egg white for being slowly added 0.8-1.5 parts by weight into blender pot
Liquid,
After egg white solution has added, blender is beaten into speed, high speed is transferred to by low speed, quickly beaten 10-20 minutes, until pot
It is interior to form stable white foam sugar body tissue.
8. a kind of preparation method of soft chew linseed nougat according to claim 1, which is characterized in that step
5）When middle mixing preparation, the proportion deal of each mixture is：Anhydrous butter oil 1-2 parts by weight, refining vegetable oil 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, the cold ripe linseed of baking
2-10 parts by weight, the shelled peanut are baking high oleic acid shelled peanut.
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| CN201710197283.7A CN107114545A (en) | 2017-03-29 | 2017-03-29 | A kind of preparation method of linseed nougat |
| CN2017101972837 | 2017-03-29 |
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| CN107373000A CN107373000A (en) | 2017-11-24 |
| CN107373000B true CN107373000B (en) | 2018-08-10 |
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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 |
| 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 |
| 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 |
| 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 |
| 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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| CN101731424A (en) * | 2009-12-31 | 2010-06-16 | 合肥中科小陶食品有限公司 | Nougat and production method thereof |
| CN103330044A (en) * | 2013-07-12 | 2013-10-02 | 四川茂华食品有限公司 | Production technology of nougat |
| CN104543294A (en) * | 2014-12-31 | 2015-04-29 | 山东睿正新材料有限公司 | Nougat and producing technology thereof |
| CN106359805A (en) * | 2016-08-29 | 2017-02-01 | 杭州天龙集团有限公司 | Linseed soft sweets and preparation method thereof |
| 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 |
| 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 |
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| CN101731424A (en) * | 2009-12-31 | 2010-06-16 | 合肥中科小陶食品有限公司 | Nougat and production method thereof |
| CN103330044A (en) * | 2013-07-12 | 2013-10-02 | 四川茂华食品有限公司 | Production technology of nougat |
| CN104543294A (en) * | 2014-12-31 | 2015-04-29 | 山东睿正新材料有限公司 | Nougat and producing technology thereof |
| CN106359805A (en) * | 2016-08-29 | 2017-02-01 | 杭州天龙集团有限公司 | Linseed soft sweets and preparation method thereof |
| 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 |
| 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 |
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| CN107373000A (en) | 2017-11-24 |
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