CN107455544A - A kind of processing method of auxotype dried orange peel toffee - Google Patents
A kind of processing method of auxotype dried orange peel toffee Download PDFInfo
- Publication number
- CN107455544A CN107455544A CN201710861251.2A CN201710861251A CN107455544A CN 107455544 A CN107455544 A CN 107455544A CN 201710861251 A CN201710861251 A CN 201710861251A CN 107455544 A CN107455544 A CN 107455544A
- Authority
- CN
- China
- Prior art keywords
- dried orange
- orange peel
- toffee
- massecuite
- auxotype
- 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.)
- Pending
Links
- 235000015149 toffees Nutrition 0.000 title claims abstract description 51
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 30
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 238000011049 filling Methods 0.000 claims abstract description 9
- 239000000686 essence Substances 0.000 claims description 33
- 239000000843 powder Substances 0.000 claims description 33
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 32
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 32
- 235000020357 syrup Nutrition 0.000 claims description 24
- 239000006188 syrup Substances 0.000 claims description 24
- 108010010803 Gelatin Proteins 0.000 claims description 20
- 229920000159 gelatin Polymers 0.000 claims description 20
- 235000019322 gelatine Nutrition 0.000 claims description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 17
- 235000019698 starch Nutrition 0.000 claims description 17
- 239000008107 starch Substances 0.000 claims description 17
- 229920002774 Maltodextrin Polymers 0.000 claims description 16
- 239000005862 Whey Substances 0.000 claims description 16
- 102000007544 Whey Proteins Human genes 0.000 claims description 16
- 108010046377 Whey Proteins Proteins 0.000 claims description 16
- 235000014121 butter Nutrition 0.000 claims description 16
- 235000015165 citric acid Nutrition 0.000 claims description 16
- 239000006071 cream Substances 0.000 claims description 16
- 239000008273 gelatin Substances 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 235000008939 whole milk Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 244000299461 Theobroma cacao Species 0.000 claims description 9
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 9
- 235000020186 condensed milk Nutrition 0.000 claims description 9
- 235000019197 fats Nutrition 0.000 claims description 9
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 8
- 239000005913 Maltodextrin Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000009413 insulation Methods 0.000 claims description 8
- 229940035034 maltodextrin Drugs 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 229940083466 soybean lecithin Drugs 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 4
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 230000009977 dual effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 229920002643 polyglutamic acid Polymers 0.000 description 19
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 description 17
- 239000004354 Hydroxyethyl cellulose Substances 0.000 description 17
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 description 17
- 108010020346 Polyglutamic Acid Proteins 0.000 description 15
- 238000010438 heat treatment Methods 0.000 description 14
- 150000001875 compounds Chemical class 0.000 description 11
- 210000000481 breast Anatomy 0.000 description 7
- 229940110456 cocoa butter Drugs 0.000 description 7
- 235000019868 cocoa butter Nutrition 0.000 description 7
- 238000007670 refining Methods 0.000 description 7
- 238000003756 stirring Methods 0.000 description 6
- 235000019482 Palm oil Nutrition 0.000 description 4
- 239000008367 deionised water Substances 0.000 description 4
- 229910021641 deionized water Inorganic materials 0.000 description 4
- 125000001301 ethoxy group Chemical group [H]C([H])([H])C([H])([H])O* 0.000 description 4
- 239000000845 maltitol Substances 0.000 description 4
- 235000010449 maltitol Nutrition 0.000 description 4
- 239000003595 mist Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 238000010992 reflux Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 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 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021404 traditional food 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/04—Sugar-cookers
-
- 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/21—Mixers with rotary stirring devices in fixed receptacles; Kneaders characterised by their rotating shafts
- B01F27/2122—Hollow shafts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
- B01F27/96—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with openwork frames or cages
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/10—Maintenance of mixers
- B01F35/12—Maintenance of mixers using mechanical means
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/90—Heating or cooling systems
- B01F35/95—Heating or cooling systems using heated or cooled stirrers
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/90—Heating or cooling systems
- B01F2035/99—Heating
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
- B01F2101/06—Mixing of food ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mechanical Engineering (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of processing method of auxotype dried orange peel toffee, it is related to toffee processing technique field, comprises the following steps：(1) stock up, (2) massecuite boils, and prepared by (3) batch mixing, (4) die-filling baking.The made toffee of the present invention has strong milk taste, silk cunning exquisiteness, the mouthfeel of moderate, the resistance to chewing of sugariness, it is and nutritious, form stable, made toffee fragrant is made and with certain regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect by the addition of dried orange peel particle and dried orange peel essence simultaneously, so as to assign the dual quality that toffee has nutrition and health care concurrently.
Description
Technical field：
The present invention relates to toffee processing technique field, and in particular to a kind of processing method of auxotype dried orange peel toffee.
Background technology：
Toffee, it is that a kind of structure has small than more loose semi-soft candy, sugared body section as a kind of traditional food
Stomata, band flexible and elasticity, resistance to chewing, soft taste is fine and smooth, nutritious.The toffee of high quality is generally only with milk
Special fragrance, comfortable taste, there is certain elasticity and toughness and certain inflation rate, and certain shape is kept in whole shelf life
State.
Toffee belongs to low-carbonate candy, and from this fundamental characteristics, the use of colloid is very key.In traditional handicraft
The colloid used is usually gelatin.Gelatin assigns the distinctive chewability of toffee and elasticity, and gelatin also has solidifying in toffee in addition
Colloidality, thickening property, stability, into bubble property, retentiveness, holding oiliness, emulsibility, constancy and trophism, and with water suction and branch
The effect of support bone frame.But the fusing point and freezing point of gelatin be not high, so can also be led while imparting toffee fine mouth dissolubility
Toffee is caused easily to be influenceed by ambient temperature and humidity, and the major reason place that toffee is easily deformed.
With the continuous reinforcement of people's health consciousness, people more focus on health and nutrition while cuisines are enjoyed, no
Pursue mouthfeel another taste, especially the health-care efficacy of food is increasingly valued.Therefore, in order to cater to the market demand and increase
The market competitiveness, our company develop a kind of auxotype dried orange peel toffee, and not only mouthfeel is good, nutritious for the toffee, and has
Prominent regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect, while be unlikely to deform during the storage within the shelf-life, it ensure that toffee is sold
When presentation quality.
The content of the invention：
It is good and with regulating qi-flowing for strengthening spleen, dry that the technical problems to be solved by the invention are to provide a kind of nutritious, mouthfeel
The processing method of the auxotype dried orange peel toffee of humidifying phlegm effect.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of processing method of auxotype dried orange peel toffee, comprises the following steps：
(1) stock up：Prepare 2.80kg white granulated sugars, 5.60kg high maltose syrups, 0.33kg maltodextrins, 0.50kg starch,
0.16kg whey powders, 0.33kg whole milk powders, 1.00kg substitute of cocoa fat, 0.33kg cream, 0.28kg edible gelatins, 0.03kg foods
Salt, 0.04kg phosphatide, 0.16kg condensed milk, 0.01kg butter essences, 0.04kg dried orange peels particle, 0.06kg citric acids, 0.03kg are old
Skin essence；
(2) massecuite boils：It is stirred continuously lower by well-mixed white granulated sugar, high maltose syrup, starch, whole milk powder, generation
Cocoa butter and phosphatide are warming up to 110-115 DEG C of insulation and endured to thick, produce massecuite；
(3) prepared by batch mixing：Maltodextrin, whey powder, cream, edible gelatin, salt, refining are added into above-mentioned massecuite while hot
Breast, butter essence, dried orange peel particle, citric acid and dried orange peel essence, are uniformly mixed, and inflate, and produce batch mixing；
(4) die-filling baking：Batch mixing is quantitatively adding in toffee mould, then mould is put into baking box, at 45-50 DEG C
3-5h is toasted, room temperature is naturally cooled to after taking-up, and is transferred to sealing and standing 2-3h in 0-5 DEG C of environment, most afterwards after fixed length cutting
Packaging, produces dried orange peel toffee.
The dried orange peel particle is to be crushed to form by dried orange peel of the water content less than 10%.
The phosphatide in egg yolk lecithin, hydrogenated yolk lecithin, soybean lecithin, hydrogenated soy phosphatidyl choline one
Kind.
Maltose content is in 70-80% in the high maltose syrup.
The edible gelatin can be replaced polyglutamic acid/hydroxyethyl cellulose compound.
The polyglutamic acid/hydroxyethyl cellulose compound is fine by food-grade polyglutamic acid and food-grade ethoxy
Modified processing is made dimension element again after esterification, and its specific preparation method is：By food-grade polyglutamic acid and food-grade
Hydroxyethyl cellulose is sufficiently mixed, and 25-30 DEG C of deionized water is added dropwise until being completely dissolved with stirring, is continuously heating to flow back
State insulated and stirred 3h, adds maltitol and hydrogenated palm oil, continues the insulated and stirred 1h that flows back, and gained mixture is sent into spray
In mist drying machine, dry gained particle and micro mist is made through micronizer, it is compound to produce polyglutamic acid/hydroxyethyl cellulose
Thing.
The food-grade polyglutamic acid, food-grade hydroxyethyl cellulose, the weight ratio of maltitol and hydrogenated palm oil
For 10:5:2:0.5.
The massecuite is boiled using stainless steel cask pot, and bucket pot is interior to be provided with agitator.
The agitator is made up of the agitating shaft of hollow structure, sidepiece paddle and bottom paddle, sidepiece paddle and agitating shaft
Between vertically be provided with paddle linking arm and sidepiece paddle outer end and bucket pot inwall it is tangent, bottom paddle is located at agitating shaft bottom and bottom
Portion paddle bottom and bucket the bottom of a pan wall are tangent, and the heating rod being connected, Xiang Jia are provided with inside agitating shaft, sidepiece paddle and bottom paddle
The heating cable of hot pin heat supply is extended into agitating shaft at the top of agitating shaft.
By the setting of agitator ensure massecuite boil during being heated evenly property, and pass through sidepiece paddle and bottom and starch
The setting of leaf scrapes the massecuite for being adhered to bucket pot side wall and bottom wall immediately, then avoids adhering on agitator by the setting of heating rod
A large amount of massecuites, reduce massecuite loss amount and the cleaning of agitator after end is boiled beneficial to massecuite.
The beneficial effects of the invention are as follows：
(1) the made toffee of the present invention has strong milk taste, silk cunning exquisiteness, the mouthfeel of moderate, the resistance to chewing of sugariness, and nutrition
It is abundant, form stable, while made toffee fragrant is made by the addition of dried orange peel particle and dried orange peel essence and had necessarily
Regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect, so as to assign the dual quality that toffee has nutrition and health care concurrently；
(2) present invention substitutes edible gelatin to make polyglutamic acid/hydroxyethyl cellulose compound by oneself, and it not only has food
The gelation that possesses with gelatin, thickening property, stability, into bubble property, retentiveness, holding oiliness, emulsibility and constancy, assign made
The splendid mouth dissolubility of toffee, and ensure to remain to keep its original shape in the high humidity high-heat environment of made toffee in its natural state
State, the problem of avoiding easily being influenceed by ambient temperature and humidity existing for toffee addition edible gelatin and deform；
(3) present invention self-control polyglutamic acid/hydroxyethyl cellulose compound is also equipped with the characteristics of edible safety is high, passes through
It can be digested after edible, and any adverse reaction will not be produced.
Brief description of the drawings：
Fig. 1 is the structural representation of agitator of the present invention；
Wherein：1- agitating shafts；2- sidepiece paddles；3- bottoms paddle；4- paddle linking arms；5- heating rods；6- heats cable.
Embodiment：
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
(1) stock up：Prepare 2.80kg white granulated sugars, 5.60kg high maltose syrups, 0.33kg maltodextrins, 0.50kg starch,
0.16kg whey powders, 0.33kg whole milk powders, 1.00kg substitute of cocoa fat, 0.33kg cream, 0.28kg edible gelatins, 0.03kg foods
Salt, 0.04kg phosphatide, 0.16kg condensed milk, 0.01kg butter essences, 0.04kg dried orange peels particle, 0.06kg citric acids, 0.03kg are old
Skin essence；
(2) massecuite boils：It is stirred continuously lower by well-mixed white granulated sugar, high maltose syrup, starch, whole milk powder, generation
Cocoa butter and phosphatide are warming up to 110-115 DEG C of insulation and endured to thick, produce massecuite；
(3) prepared by batch mixing：Maltodextrin, whey powder, cream, edible gelatin, salt, refining are added into above-mentioned massecuite while hot
Breast, butter essence, dried orange peel particle, citric acid and dried orange peel essence, are uniformly mixed, and inflate, and produce batch mixing；
(4) die-filling baking：Batch mixing is quantitatively adding in toffee mould, then mould is put into baking box, at 45-50 DEG C
5h is toasted, room temperature is naturally cooled to after taking-up, and is transferred to sealing and standing 3h in 0-5 DEG C of environment, is most packed afterwards after fixed length cutting,
Produce dried orange peel toffee.
Wherein, dried orange peel particle is to be crushed to form by dried orange peel of the water content less than 10%, maltose content in high maltose syrup
In 70-80%, phosphatide is soybean lecithin.
Embodiment 2
(1) stock up：Prepare 2.80kg white granulated sugars, 5.60kg high maltose syrups, 0.33kg maltodextrins, 0.50kg starch,
0.16kg whey powders, 0.33kg whole milk powders, 1.00kg substitute of cocoa fat, 0.33kg cream, 0.28kg polyglutamic acids/ethoxy
Cellulose composite, 0.03kg salt, 0.04kg phosphatide, 0.16kg condensed milk, 0.01kg butter essences, 0.04kg dried orange peels particle,
0.06kg citric acids, 0.03kg dried orange peel essence；
(2) massecuite boils：It is stirred continuously lower by well-mixed white granulated sugar, high maltose syrup, starch, whole milk powder, generation
Cocoa butter and phosphatide are warming up to 110-115 DEG C of insulation and endured to thick, produce massecuite；
(3) prepared by batch mixing：Maltodextrin, whey powder, cream, edible gelatin, salt, refining are added into above-mentioned massecuite while hot
Breast, butter essence, dried orange peel particle, citric acid and dried orange peel essence, are uniformly mixed, and inflate, and produce batch mixing；
(4) die-filling baking：Batch mixing is quantitatively adding in toffee mould, then mould is put into baking box, at 45-50 DEG C
5h is toasted, room temperature is naturally cooled to after taking-up, and is transferred to sealing and standing 3h in 0-5 DEG C of environment, is most packed afterwards after fixed length cutting,
Produce dried orange peel toffee.
Wherein, dried orange peel particle is to be crushed to form by dried orange peel of the water content less than 10%, maltose content in high maltose syrup
In 70-80%, phosphatide is soybean lecithin.
The preparation of polyglutamic acid/hydroxyethyl cellulose compound：0.1kg food-grades polyglutamic acid and 0.05kg are eaten
Grade hydroxyethyl cellulose is sufficiently mixed, and 25-30 DEG C of deionized water is added dropwise until being completely dissolved with stirring, is continuously heating to
Reflux state insulated and stirred 3h, adds 0.02kg maltitols and 0.005kg hydrogenated palm oils, continues the insulated and stirred that flows back
1h, gained mixture are sent into spray dryer, dry gained particle and micro mist is made through micronizer, produce more polyglutamics
Acid/hydroxyethyl cellulose compound.
Reference examples 1
(1) stock up：Prepare 2.80kg white granulated sugars, 5.60kg high maltose syrups, 0.33kg maltodextrins, 0.50kg starch,
0.16kg whey powders, 0.33kg whole milk powders, 1.00kg substitute of cocoa fat, 0.33kg cream, 0.28kg polyglutamic acids/ethoxy
Cellulose composite, 0.03kg salt, 0.04kg phosphatide, 0.16kg condensed milk, 0.01kg butter essences, 0.04kg dried orange peels particle,
0.06kg citric acids, 0.03kg dried orange peel essence；
(2) massecuite boils：It is stirred continuously lower by well-mixed white granulated sugar, high maltose syrup, starch, whole milk powder, generation
Cocoa butter and phosphatide are warming up to 110-115 DEG C of insulation and endured to thick, produce massecuite；
(3) prepared by batch mixing：Maltodextrin, whey powder, cream, edible gelatin, salt, refining are added into above-mentioned massecuite while hot
Breast, butter essence, dried orange peel particle, citric acid and dried orange peel essence, are uniformly mixed, and inflate, and produce batch mixing；
(4) die-filling baking：Batch mixing is quantitatively adding in toffee mould, then mould is put into baking box, at 45-50 DEG C
5h is toasted, room temperature is naturally cooled to after taking-up, and is transferred to sealing and standing 3h in 0-5 DEG C of environment, is most packed afterwards after fixed length cutting,
Produce dried orange peel toffee.
Wherein, dried orange peel particle is to be crushed to form by dried orange peel of the water content less than 10%, maltose content in high maltose syrup
In 70-80%, phosphatide is soybean lecithin.
The preparation of polyglutamic acid/hydroxyethyl cellulose compound：0.1kg food-grades polyglutamic acid and 0.05kg are eaten
Grade hydroxyethyl cellulose is sufficiently mixed, and 25-30 DEG C of deionized water is added dropwise until being completely dissolved with stirring, is continuously heating to
Reflux state insulated and stirred 4h, gained mixture are sent into spray dryer, and dry gained particle is made micro- through micronizer
Powder, produce polyglutamic acid/hydroxyethyl cellulose compound.
Reference examples 2
(1) stock up：Prepare 2.80kg white granulated sugars, 5.60kg high maltose syrups, 0.33kg maltodextrins, 0.50kg starch,
0.16kg whey powders, 0.33kg whole milk powders, 1.00kg substitute of cocoa fat, 0.33kg cream, 0.19kg polyglutamic acids, 0.09kg
Hydroxyethyl cellulose, 0.03kg salt, 0.04kg phosphatide, 0.16kg condensed milk, 0.01kg butter essences, 0.04kg dried orange peels particle,
0.06kg citric acids, 0.03kg dried orange peel essence；
(2) massecuite boils：It is stirred continuously lower by well-mixed white granulated sugar, high maltose syrup, starch, whole milk powder, generation
Cocoa butter and phosphatide are warming up to 110-115 DEG C of insulation and endured to thick, produce massecuite；
(3) prepared by batch mixing：Maltodextrin, whey powder, cream, edible gelatin, salt, refining are added into above-mentioned massecuite while hot
Breast, butter essence, dried orange peel particle, citric acid and dried orange peel essence, are uniformly mixed, and inflate, and produce batch mixing；
(4) die-filling baking：Batch mixing is quantitatively adding in toffee mould, then mould is put into baking box, at 45-50 DEG C
5h is toasted, room temperature is naturally cooled to after taking-up, and is transferred to sealing and standing 3h in 0-5 DEG C of environment, is most packed afterwards after fixed length cutting,
Produce dried orange peel toffee.
Wherein, dried orange peel particle is to be crushed to form by dried orange peel of the water content less than 10%, maltose content in high maltose syrup
In 70-80%, phosphatide is soybean lecithin.
Embodiment 3
Equivalent is taken to be placed in temperature using embodiment 1, embodiment 2, reference examples 1, the made same specification dried orange peel toffee of reference examples 2
Exposed placement 24h in 45 DEG C of degree, the environment of relative humidity 80%, determines the size changing rate of made dried orange peel toffee, measurement result is such as
Shown in table 1.
The embodiment of table 1 and the size changing rate of the made dried orange peel toffee of reference examples
| Measure project | Embodiment 1 | Embodiment 2 | Reference examples 1 | Reference examples 2 |
| Size changing rate/% | 4.57 | 0.18 | 0.42 | 1.15 |
Embodiment 4
(1) stock up：Prepare 2.80kg white granulated sugars, 5.60kg high maltose syrups, 0.33kg maltodextrins, 0.50kg starch,
0.16kg whey powders, 0.33kg whole milk powders, 1.00kg substitute of cocoa fat, 0.33kg cream, 0.28kg edible gelatins, 0.03kg foods
Salt, 0.04kg phosphatide, 0.16kg condensed milk, 0.01kg butter essences, 0.04kg dried orange peels particle, 0.06kg citric acids, 0.03kg are old
Skin essence；
(2) massecuite boils：It is stirred continuously lower by well-mixed white granulated sugar, high maltose syrup, starch, whole milk powder, generation
Cocoa butter and phosphatide are warming up to 110-115 DEG C of insulation and endured to thick, produce massecuite；
(3) prepared by batch mixing：Maltodextrin, whey powder, cream, edible gelatin, salt, refining are added into above-mentioned massecuite while hot
Breast, butter essence, dried orange peel particle, citric acid and dried orange peel essence, are uniformly mixed, and inflate, and produce batch mixing；
(4) die-filling baking：Batch mixing is quantitatively adding in toffee mould, then mould is put into baking box, at 45-50 DEG C
5h is toasted, room temperature is naturally cooled to after taking-up, and is transferred to sealing and standing 3h in 0-5 DEG C of environment, is most packed afterwards after fixed length cutting,
Produce dried orange peel toffee.
Wherein, dried orange peel particle is to be crushed to form by dried orange peel of the water content less than 10%, maltose content in high maltose syrup
In 70-80%, phosphatide is soybean lecithin, and massecuite is boiled using stainless steel cask pot, and bucket pot is interior to be provided with agitator.
As shown in figure 1, agitator is made up of the agitating shaft 1 of hollow structure, sidepiece paddle 2 and bottom paddle 3, sidepiece paddle
Between agitating shaft it is vertical be provided with paddle linking arm 4 and sidepiece paddle outer end and bucket pot inwall it is tangent, bottom paddle is located at stirring
Axle bottom and bottom paddle bottom and bucket the bottom of a pan wall are tangent, are provided with what is be connected inside agitating shaft, sidepiece paddle and bottom paddle
Heating rod 5, extended into the heating cable 6 of heating rod heat supply from agitating shaft top in agitating shaft.
Embodiment 5
(1) stock up：Prepare 2.80kg white granulated sugars, 5.60kg high maltose syrups, 0.33kg maltodextrins, 0.50kg starch,
0.16kg whey powders, 0.33kg whole milk powders, 1.00kg substitute of cocoa fat, 0.33kg cream, 0.28kg polyglutamic acids/ethoxy
Cellulose composite, 0.03kg salt, 0.04kg phosphatide, 0.16kg condensed milk, 0.01kg butter essences, 0.04kg dried orange peels particle,
0.06kg citric acids, 0.03kg dried orange peel essence；
(2) massecuite boils：It is stirred continuously lower by well-mixed white granulated sugar, high maltose syrup, starch, whole milk powder, generation
Cocoa butter and phosphatide are warming up to 110-115 DEG C of insulation and endured to thick, produce massecuite；
(3) prepared by batch mixing：Maltodextrin, whey powder, cream, edible gelatin, salt, refining are added into above-mentioned massecuite while hot
Breast, butter essence, dried orange peel particle, citric acid and dried orange peel essence, are uniformly mixed, and inflate, and produce batch mixing；
(4) die-filling baking：Batch mixing is quantitatively adding in toffee mould, then mould is put into baking box, at 45-50 DEG C
5h is toasted, room temperature is naturally cooled to after taking-up, and is transferred to sealing and standing 3h in 0-5 DEG C of environment, is most packed afterwards after fixed length cutting,
Produce dried orange peel toffee.
Wherein, dried orange peel particle is to be crushed to form by dried orange peel of the water content less than 10%, maltose content in high maltose syrup
In 70-80%, phosphatide is soybean lecithin, and massecuite is boiled using stainless steel cask pot, and bucket pot is interior to be provided with agitator.
As shown in figure 1, agitator is made up of the agitating shaft 1 of hollow structure, sidepiece paddle 2 and bottom paddle 3, sidepiece paddle
Between agitating shaft it is vertical be provided with paddle linking arm 4 and sidepiece paddle outer end and bucket pot inwall it is tangent, bottom paddle is located at stirring
Axle bottom and bottom paddle bottom and bucket the bottom of a pan wall are tangent, are provided with what is be connected inside agitating shaft, sidepiece paddle and bottom paddle
Heating rod 5, extended into the heating cable 6 of heating rod heat supply from agitating shaft top in agitating shaft.
The preparation of polyglutamic acid/hydroxyethyl cellulose compound：0.1kg food-grades polyglutamic acid and 0.05kg are eaten
Grade hydroxyethyl cellulose is sufficiently mixed, and 25-30 DEG C of deionized water is added dropwise until being completely dissolved with stirring, is continuously heating to
Reflux state insulated and stirred 3h, adds 0.02kg maltitols and 0.005kg hydrogenated palm oils, continues the insulated and stirred that flows back
1h, gained mixture are sent into spray dryer, dry gained particle and micro mist is made through micronizer, produce more polyglutamics
Acid/hydroxyethyl cellulose compound.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
1. a kind of processing method of auxotype dried orange peel toffee, it is characterised in that comprise the following steps：
(1) stock up：Prepare 2.80kg white granulated sugars, 5.60kg high maltose syrups, 0.33kg maltodextrins, 0.50kg starch,
0.16kg whey powders, 0.33kg whole milk powders, 1.00kg substitute of cocoa fat, 0.33kg cream, 0.28kg edible gelatins, 0.03kg foods
Salt, 0.04kg phosphatide, 0.16kg condensed milk, 0.01kg butter essences, 0.04kg dried orange peels particle, 0.06kg citric acids, 0.03kg are old
Skin essence；
(2) massecuite boils：Be stirred continuously it is lower by well-mixed white granulated sugar, high maltose syrup, starch, whole milk powder, for cocoa
Fat and phosphatide are warming up to 110-115 DEG C of insulation and endured to thick, produce massecuite；
(3) prepared by batch mixing：While hot into above-mentioned massecuite add maltodextrin, whey powder, cream, edible gelatin, salt, condensed milk,
Butter essence, dried orange peel particle, citric acid and dried orange peel essence, are uniformly mixed, and inflate, and produce batch mixing；
(4) die-filling baking：Batch mixing is quantitatively adding in toffee mould, then mould is put into baking box, is toasted at 45-50 DEG C
3-5h, room temperature is naturally cooled to after taking-up, and is transferred to sealing and standing 2-3h in 0-5 DEG C of environment, most packed afterwards after fixed length cutting,
Produce dried orange peel toffee.
2. the processing method of auxotype dried orange peel toffee according to claim 1, it is characterised in that：The dried orange peel particle be by
Dried orange peel of the water content less than 10%, which crushes, to be formed.
3. the processing method of auxotype dried orange peel toffee according to claim 1, it is characterised in that：The phosphatide is selected from yolk
One kind in lecithin, hydrogenated yolk lecithin, soybean lecithin, hydrogenated soy phosphatidyl choline.
4. the processing method of auxotype dried orange peel toffee according to claim 1, it is characterised in that：In the high maltose syrup
Maltose content is in 70-80%.
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| CN108782921A (en) * | 2018-05-18 | 2018-11-13 | 南昌大学 | A kind of preparation method of microencapsulation fish oil toffee |
| CN110338257A (en) * | 2019-08-15 | 2019-10-18 | 高志海 | A kind of toffee formula and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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Application publication date: 20171212 |