CN107647075A - A kind of preparation method of soft chew nougat - Google Patents
A kind of preparation method of soft chew nougat Download PDFInfo
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- CN107647075A CN107647075A CN201710791502.4A CN201710791502A CN107647075A CN 107647075 A CN107647075 A CN 107647075A CN 201710791502 A CN201710791502 A CN 201710791502A CN 107647075 A CN107647075 A CN 107647075A
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- syrup
- infusion
- sugar
- gelatin
- inflation
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- 235000015145 nougat Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 235000020357 syrup Nutrition 0.000 claims abstract description 99
- 239000006188 syrup Substances 0.000 claims abstract description 99
- 238000001802 infusion Methods 0.000 claims abstract description 77
- 108010010803 Gelatin Proteins 0.000 claims abstract description 64
- 239000008273 gelatin Substances 0.000 claims abstract description 64
- 229920000159 gelatin Polymers 0.000 claims abstract description 64
- 235000019322 gelatine Nutrition 0.000 claims abstract description 64
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 64
- 235000000346 sugar Nutrition 0.000 claims abstract description 60
- 239000003292 glue Substances 0.000 claims abstract description 31
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000004080 punching Methods 0.000 claims abstract description 11
- 238000007654 immersion Methods 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- 229910001220 stainless steel Inorganic materials 0.000 claims description 22
- 239000010935 stainless steel Substances 0.000 claims description 22
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 17
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 17
- 235000018262 Arachis monticola Nutrition 0.000 claims description 17
- 239000006260 foam Substances 0.000 claims description 17
- 235000020232 peanut Nutrition 0.000 claims description 17
- 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
- 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 13
- 238000001816 cooling Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 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 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 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 description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 9
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 9
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 9
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 9
- 239000005642 Oleic acid Substances 0.000 claims description 9
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 9
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 9
- 229940035436 maltitol Drugs 0.000 claims description 9
- 235000010449 maltitol Nutrition 0.000 claims description 9
- 239000000845 maltitol Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 235000014121 butter Nutrition 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 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
- 229940093503 ethyl maltol Drugs 0.000 claims description 4
- 238000003780 insertion Methods 0.000 claims description 4
- 230000037431 insertion Effects 0.000 claims description 4
- 238000011017 operating method Methods 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 239000008236 heating water Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 2
- 230000008023 solidification Effects 0.000 claims description 2
- 241001553178 Arachis glabrata Species 0.000 claims 4
- 239000000470 constituent Substances 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 235000008939 whole milk Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 11
- 239000000499 gel Substances 0.000 abstract description 10
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 230000009977 dual effect Effects 0.000 abstract description 6
- 238000005187 foaming Methods 0.000 abstract description 6
- 238000004090 dissolution Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 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
- 244000105624 Arachis hypogaea Species 0.000 description 13
- 230000000694 effects Effects 0.000 description 4
- 239000004088 foaming agent Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000019577 caloric intake Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 239000004604 Blowing Agent Substances 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052738 indium Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000012423 maintenance Methods 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
- 210000000214 mouth Anatomy 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
- 235000018102 proteins Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000009288 screen filtration Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000003068 static effect Effects 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
- 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
-
- 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
- A23G3/42—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
- 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
- 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
Abstract
The present invention relates to nougat food production technology, more particularly to a kind of preparation method of soft chew nougat, carry out that frozen glue prepares, dissolvingization sugar, infusion obtain first and second syrup including immersion method, dual foaming carry out punching slurry whipping twice inflate, the step such as mixing preparation and formed product.Frozen glue is made after immersion method dissolving gelatin, reduce gelatin to greatest extent to meet high temperature generation hydrolysis in course of dissolution and reduce the possibility of its gel strength, dual foaming solves the problems, such as that gelatin gel characteristic can not be fully demonstrated existing for addition whipping in the form of gelatin solution in the prior art.Therefore the nougat soft texture according to made from the method for the invention is bulk, structure is fine and smooth, milk is mellow, fragrant and sweet appropriateness, not only high resilience, chewiness foot, the more chew the more fragrant, not founding does not stick to one's teeth, and preferable shape state can be kept, will not occur Collapse Deformation and to be hardened, and extend ox prick sugar shelf life lifetime and it is freshness the advantages that, there is good soft chew mouthfeel.
Description
Technical field
The present invention relates to nougat food production technology, particularly a kind of preparation side of soft chew nougat
Method.
Background technology
Nougat, also known as protein sugar, bird knot sugar.Be one kind by milk, granulated sugar, starch, syrup, protein, peanut, oil, water
Etc. the candy being mixed, because its entrance is fragrant and sweet, and have burst dense peanut and a milk, tasting has chewy texture, therefore, it is deep by
Adult and child's likes.But the formation of nougat texture is not only influenceed by aerating agent performance and degree of inflation, and
And the factor such as moisture by formula composition, the existence form of granulated sugar molecule, production method and final products is influenceed.
The soft durometer of nougat changes with the difference of granulated sugar and syrup proportion of composing, when the ratio shared by granulated sugar composition
When more, although holding shape effect can keep quite a lot of, when chewing nougat, easily cause nougat be easy to fracture fragility or
Grittiness texture；And the sugariness of nougat can be increased, easily have a negative impact to tooth and oral cavity.Contain in addition, ox pricks sugar
Substantial amounts of shelled peanut, it is to use common peanut（Oleic acid/linoleic acid（O/L）That is the sub- ratio only 1.2 of oil）, by baking and banking up with earth processing
It is made, the temperature of baking causes peanut to aoxidize, and then occurs as soon as phenomenon of becoming sour within the shelf-life more, oil consumption taste occurs,
Shelf life phase and the product for directly affecting ox bundle sugar are freshness.
The content of the invention
It is an object of the invention to according in place of the deficiencies in the prior art and preferable state can be kept by providing one kind, no
Collapse Deformation can occur and be hardened, long shelf-life, the preparation method of freshness good soft chew nougat.
The purpose of the present invention is realized by following approach：
A kind of preparation method of soft chew nougat, it is characterized by, and comprises the following steps：
1）Prepare frozen glue：Frozen glue is made in case using by immersion, dissolving, standing, cooled and solidified in gelatin；
2）Dissolvingization sugar：Pure water, malt syrup, white granulated sugar, edible salt are mixed and dissolved by heating, treats that white granulated sugar has dissolved
Entirely, syrup is carried out being filtrated to get filtering syrup；
3）Infusion：By step 2）Obtained filtering syrup infusion at twice：1. steam boiling is carried out to filtering syrup, when for the first time
Infusion is completed, and pours out total infusion syrup amount 30-35% syrup, and the syrup now poured out is an obtained infusion syrup；②
Remaining syrup is subjected to second of infusion, the syrup after infusion is obtained secondary infusion syrup；
4）Punching slurry beats inflation：Punching slurry is beaten inflation and carried out at twice：1. by step 3）An obtained infusion syrup pours step
Rapid 1）In obtained frozen glue, after an infusion syrup all punches, beat to syrup and pale tie rod occur, start to syrup
Middle addition egg white solution, after egg white solution has added, continue to beat and form stable white foam sugar body tissue to syrup and obtain
Protein foam sugar body, inflation is beaten for the first time and is completed；2. fill for the first time after the completion of slurry whipping inflation, by step（3）Two obtained
Secondary infusion syrup is poured in protein foam sugar body in wire, after secondary infusion syrup punches, is beaten to the protein foam sugar bodily form
White into stiff inflates sugared body, that is, obtains inflating sugared body, and second of whipping inflation is completed；
5）Mixing preparation：Anhydrous butter oil, refining vegetable oil, whole-fat milk powder, ethylmaltol and shelled peanut are added to step successively
Rapid 4）Mixing allotment is carried out in the inflation sugar body of gained, obtains mixed sugar body；
6）Formed product：By step 5）The mixed sugar body of gained carries out roll pressing skin, cooling and shaping, excision forming successively, produces
To the soft chew nougat.
The present invention employs dual foaming agent in the step of beating inflation is starched in punching --- egg white solution, gelatin（Frozen glue）, with
Based on egg white solution foaming, because gelatin had not only had gel characteristic in itself but also there are foam characteristics, the mode of dual foaming can be fully sharp
Take into account its foaminess again with the gel characteristic of gelatin so that high resilience and toughness when sugared body is chewed, existing cotton candy it is soft
Property, there is the chewiness of toffee again, thus final products can embody good resistance to chewiness and the characteristic that do not stick to one's teeth, and can effectively reduce
The possibility gradually deform, being hardened occurs, and gelatin is added the step of punching slurry beats inflation in the form of frozen glue and solves existing skill
The problem of can not fully demonstrating gelatin gel characteristic existing for addition whipping in the form of gelatin solution in art.
The present invention is specially further：
Step 1）Described in frozen glue preparation method it is as follows：Gelatin is immersed in temperature<In 35 DEG C of pure water, gelatin is set fully to inhale
It is water-soluble swollen；The bucket through the molten swollen gelatin that absorbs water will be filled to be put into tank, open the water in steam heating water groove, temperature control exists
60-80 DEG C, gelatin in real-time agitator, until gelatin is completely dissolved, goes the removal of impurity to obtain gelatin solution, then put gelatin solution
In room temperature<On stainless steel shelf in 25 DEG C of environment, treat that frozen glue is made in gelatin solution solidification.
The present invention prepares frozen glue and uses immersion method（60-80 DEG C of water temperature）Gelatin is dissolved, and frozen glue is made again upon dissolution,
Thus gelatin is reduced to greatest extent to meet high temperature generation hydrolysis in course of dissolution and reduce the possibility of its gel strength；Thus, it is possible to
Enough as backlash slurry beat inflation the step of in foaming agent, two steps complement each other, and prepare frozen glue and are beaten as punching slurry
The basis of inflation, and the maximum effect of frozen glue can then be played by rushing slurry whipping aeration step, further give full play to gelatin
Gel characteristic.
Step 1）Described in gelatin be gelatin that intensity is 140-160 Bloom, the ratio of itself and pure water is 1:1.2-
2。
That is, the ratio of gelatin and the pure water mixing is gelatin: pure water=1: 1.2- during water suction molten swollen operation
2, when gelatin is 1, pure water scope adjusts between 1.2-2 according to gelatin intensity.
Step 1）During middle immersion, the bucket equipped with gelatin and pure aqueous mixtures, which is placed in clean environment, is no less than 30 points
Clock, when dissolving gelatin, water level is no more than the 2/3 of bucket height, after gelatin is completely dissolved in tank, maintain the temperature at 50-60 DEG C it is quiet
Put more than 1 hour and be removed impurity again.
The dissolving of gelatin needs sufficient dissolution time, and water level is no more than the 2/3 of bucket height in tank, to prevent water stopping trough
Interior water is splashed into bucket in heating process；Keeping temperature stands the maintenance for being easy to dissolve gelatin state, impurity of being also more convenient for
Remove.
Step 2）Middle addition maltitol liquor and trehalose are mixed together and dissolved by heating.Thus, step 2）In it is each mixed
The proportion component of synthesis point is preferably with reference to as follows：Pure water 1-1.5 parts by weight, malt syrup 15-20 parts by weight, maltitol liquor
3-5 parts by weight, white granulated sugar 3-5 parts by weight, trehalose 1-5 parts by weight, edible salt 0.03-0.05 parts by weight.
The present invention adds the total reducing sugar of maltitol liquor and trehalose, wherein maltitol liquor in original dispensing（With Portugal
Grape sugar meter）Content≤0.5g/100g, belong to non-sugar materials（GB 13432-2004）, the total reducing sugar of trehalose（With glucose meter）Content
≤ 0.8g/100g, belong to low sugar material（GB 13432-2004）.After two kinds of low sugar, the dispensing of sugar-free add, reduce other and contain
The proportion of the high composition of sugar amount, thus reduces the sugariness and sugar, energy intake amount of final products, and reduces infusion process also
The inversion quantity of raw sugar so that final products physical and chemical index is more easily-controllable；And the addition of trehalose improves the shape of final products
Stability and freshness, enables final products to keep preferable shape state, Collapse Deformation will not occur, and freshness is obvious
Extend.
By step 2）Described in mixture pour into stainless steel steam-jacked kettle, steamed with 0.4-0.5Mpa opened by pressure
Vapour dissolvingization sugar, stirring is until white granulated sugar is completely dissolved, when syrup heating-up temperature reaches 105-110 DEG C, with 120-160 purposes not
Become rusty steel screen filtration, obtains filtering syrup.
Step 3）In, by step 2）Obtained filtering syrup is poured into stainless steel steam-jacked kettle, with 0.5-0.6Mpa's
Opened by pressure steam boiling, when syrup infusion temperature reaches 105-120 DEG C, first time infusion is completed；Pour out an infusion syrup
Continue the remaining syrup of infusion afterwards, when syrup infusion temperature reaches 125-130 DEG C, obtain secondary infusion syrup.
The infusion process of syrup is necessary to ensure that its soft durometer, to ensure the stability of final products shape and state, therefore
Need to carry out strict control to temperature.In addition, preferably carrying out the inspection of soft durometer to secondary infusion syrup, checked operation is as follows：
When second of infusion temperature reaches 125-130 DEG C, detect secondary infusion syrup soft durometer, with a root long degree 60-80cm,
Diameter of phi 6-8mm stainless steel bar, one of rod is inserted in the infusion syrup in stainless steel steam-jacked kettle, insertion depth
Take out, be put into rapidly in the cut-and-dried bucket for filling temperature≤35 DEG C water, to gluing sugar on stainless steel bar at once after 15-20cm
Slurry taken out after cooling down 1-2 minutes, with hand will cool down sugared body scrape and it is soft be twisted into sugared group, then sugar group is stretched into thickness 3-
4mm sugar-tablet, it is placed again into cooling 1-3 minutes, taking-up in water and breaks sugar-tablet with hand, can directly disconnect, that is, reach second of infusion
The soft durometer that syrup needs, second of infusion are completed, and obtain secondary infusion syrup.
In order to obtain good stability and water holding, water-retaining property, with obtain final ox prick the moderate soft durometer of sugar product and
Good mouthfeel, step 4）Can be further specific as follows：
The operating procedure for beating inflation for the first time is as follows：
By step 1）Obtained frozen glue is put into mixer pot with the amount of 1-3 parts by weight, and it is low speed to open mixer and beat speed,
Then by step 3）An obtained infusion syrup, which slowly pours, to be had in the mixer pot of frozen glue,
After an infusion syrup all punches, mixer is beaten into speed and is transferred at a high speed by low speed, it is quick to beat 5-10 minutes,
Until pale tie rod occurs in syrup whipping in pot, the low speed refers to 65-75 revs/min, is then 175-185 revs/min at a high speed,
Speed is beaten for mixer；
Mixer whipping speed is adjusted to low speed again, starts to be slowly added the egg white of 0.8-1.5 parts by weight into mixer pot
Liquid,
After egg white solution has added, mixer is beaten into speed and is transferred at a high speed by low speed, it is quick to beat 10-20 minutes, until pot
It is interior to form stable white foam sugar body tissue.
When first time beating inflation, first by step 1）The frozen glue of middle preparation and step 3）In an infusion syrup mixing
Tie rod is beaten into, then adds egg white solution（Foaming agent）Carry out fully beating foaming, can preferably realize dual foaming effect.
The operating procedure of second of whipping inflation is as follows：
Fill after the completion of slurry whipping inflation, mixer whipping speed is adjusted to low speed, by step for the first time（3）What is obtained secondary endures
Boiling syrup is slowly poured in mixer pot in protein foam sugar body in wire,
After secondary infusion syrup punches, mixer is beaten into speed and is transferred at a high speed by low speed, starts secondary beat and inflates, quickly
5-10 minutes are beaten, until the white for forming stiff inflates sugared body, foregoing low speed refers to 65-75 revs/min, is at a high speed then 175-
185 revs/min, be that mixer beats speed；
Sugared body soft durometer is inflated in detection, if reaching the soft durometer of the secondary sugared body of inflation for beating inflation needs, is stirred for the second time
Play inflation to complete, obtain inflating sugared body.
The detection method for inflating sugared body soft durometer is as follows：20-30g is taken out from mixer pot and inflates sugared body, is put into rapidly
In the cut-and-dried bucket for filling temperature≤35 DEG C water, taken out after cooling down 1-2 minutes, cooling is inflated that sugared body is soft to be twisted into one
Group, the sugared body group of inflation is pinched with finger force, inflates the tack-free finger of sugared body, that is, reach the secondary sugared body of inflation for beating inflation needs
Soft durometer.
Aeration step is beaten by the above-mentioned slurry of punching twice, the sugared body of inflation finally obtained is the basis of nougat, and it can
So that final products moisture is stable in 7-9%（Winter 7-9%, summer 7-8%）, prick sugar than common ox and have more 2-3%, water activity
≤ 0.6Aw, it is ensured that final ox pricks the moderate soft durometer of sugar product and good mouthfeel.
It is 70 revs/min that mixer, which beats the preferred low speed of speed, is preferably 182 revs/min at a high speed.
Step 5）During middle mixing preparation, the proportion component of each mixture is：Anhydrous butter oil 1-2 parts by weight, refined vegetable
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.Its
Described in shelled peanut baking high oleic acid shelled peanut.
Baking high oleic acid shelled peanut oil of the present invention is sub- than apparently higher than common peanut, not only make it that inoxidizability is big
Width improves, and is not in oxidative rancidity and oil consumption taste within the shelf-life, can effectively extend the shelf life life-span that ox pricks sugar,
And become healthy food and be possibly realized.
In summary, the preparation method of soft chew nougat of the present invention, employed in operation is beaten dual
Foaming agent, had both taken full advantage of the foam characteristics of original gelatin, added egg white solution again as primary blowing agent, and had merged bright
The gel characteristic of glue, gelatin gel can not be fully demonstrated in the form of gelatin solution existing for addition whipping in the prior art by solving
The problem of characteristic.Frozen glue is made after additionally using immersion method dissolving gelatin in the present invention, reduces gelatin to greatest extent and was dissolving
High temperature is met in journey to produce hydrolysis and reduce the possibility of its gel strength.Scheme of the present invention is simply easily realized, is adapted to high-volume
Use is manufactured in change, practical, and the nougat soft texture according to made from the method for the invention is bulk, structure is thin
Greasy, milk is mellow, fragrant and sweet appropriateness, and the maltitol of addition reduces ox and pricks sugared sugariness and energy intake amount, addition it is edible bright
Glue and trehalose and bake and bank up with earth high oleic acid shelled peanut so that ox prick sugar not only high resilience, chewiness foot, the more chew the more fragrant, not founding
Do not stick to one's teeth, and preferable shape state can be kept, Collapse Deformation will not occur and be hardened, and extend the shelf that ox pricks sugar
Phase lifetime and it is freshness the advantages that, there is good soft chew mouthfeel.
Embodiment
Most preferred embodiment：
A kind of preparation method of soft chew nougat, comprises the following steps：
Step（1）, prepare frozen glue：The gelatin that gelatin intensity is 160 Bloom is immersed in the pure water that temperature is 35 DEG C with bucket
In, the ratio of gelatin and pure water mixing is gelatin: pure water=1: 1.2, after being sufficiently mixed, it is placed in clean environment not
Less than 30 minutes, make gelatin fully absorb water it is molten it is swollen after, dissolve gelatin with immersion method, will contain and soak molten swollen gelatin bucket and be put into tank
In, in tank water level be no more than bucket height 2/3, prevent heat sol-process reclaimed water it is low-priced enter bucket in, open steam heating water groove
Interior water, temperature control gelatin in 70 DEG C, timely agitator, until gelatin is completely dissolved, maintain the temperature at 60 DEG C it is static extremely
It is few more than 1 hour, surface irregularities are excluded, obtain gelatin solution, then uniformly spread out gelatin solution into stainless steel disc with 4-6cm thickness
In, by disk layering overlay closing, cleaning, room temperature≤25 DEG C environment in stainless steel shelf on, it is obtained to treat that gelatin solution solidifies
Frozen glue, it is standby.
Step（2）, dissolvingization sugar：In order successively by 1kg pure water, 15 Kg malt syrups, 4 Kg maltitol liquors,
3Kg white granulated sugars, 1.5 Kg trehaloses, 0.04Kg edible salts are poured into stainless steel steam-jacked kettle, with 0.4-0.5Mpa pressure
Steam dissolvingization sugar is opened, is stirred up to white granulated sugar is completely dissolved, when syrup heating-up temperature reaches 105-110 DEG C, with 120 purposes
Stainless steel mesh filters, and obtains filtering syrup.
Step（3）, infusion：Will be by step（2）Obtained filtering syrup infusion at twice：1. filtering syrup is poured into stainless
In steel steam-jacked kettle, with 0.5-0.6Mpa opened by pressure steam boiling, when syrup infusion temperature reaches 105-120 DEG C,
Infusion is completed, and the syrup of total infusion syrup amount 35% is poured out from stainless steel steam-jacked kettle, and the syrup poured out is to obtain
An infusion syrup；2. remaining syrup in stainless steel steam-jacked kettle is continued into infusion, when syrup infusion temperature reaches
At 125-130 DEG C, secondary infusion syrup soft durometer is detected, with a root long degree 70cm, diameter of phi 7mm stainless steel bar, by rod
In infusion syrup in one insertion stainless steel steam-jacked kettle, take out, be put into rapidly in advance at once after insertion depth 15-20cm
In the bucket for filling temperature≤35 DEG C water prepared, taken out after carrying out cooling 2 minutes to the viscous syrup of institute on stainless steel bar, will be cold with hand
Sugared body scrape and it is soft be twisted into sugared group, then sugar group is stretched into thickness 3-4mm sugar-tablet, is placed again into inner bucket water and cools down 2 points
Clock, taking-up break sugar-tablet with hand, can directly disconnect, that is, reach the soft durometer of second of infusion syrup needs, and second of infusion is completed,
The syrup is obtained secondary infusion syrup.
Step（4）, punching slurry beat inflation：Punching slurry is beaten inflation and carried out at twice：1. the step of by 1.9Kg（1）Obtain
Frozen glue is put into mixer pot, and it is low speed to open mixer and beat speed（70 revs/min）, by step（3）An obtained infusion
Syrup, which slowly pours, to be had in the mixer pot of frozen glue, after an infusion syrup all punches, by mixer beat speed by
Low speed（70 revs/min）It is transferred at a high speed（182 revs/min）, it is quick to beat 5-10 minutes, until syrup beats the light white salad of appearance in pot
Bar, then mixer whipping speed is adjusted to low speed（70 revs/min）, start to be slowly added 0.8Kg egg white into mixer pot
Liquid, after egg white solution has added, mixer is beaten into speed by low speed（70 revs/min）It is transferred at a high speed（182 revs/min）, start one
Secondary to beat inflation, quick to beat 10-20 minutes, up to forming stable white foam sugar body tissue in pot, whipping for the first time is filled
Gas is completed, and obtains protein foam sugar body；2. filling for the first time after the completion of slurry whipping inflation, mixer whipping speed is adjusted to low speed
（70 revs/min）, by step（3）Obtained secondary infusion syrup is slowly poured in mixer pot in protein foam sugar body in wire,
After secondary infusion syrup punches, mixer is beaten into speed by low speed（70 revs/min）It is transferred at a high speed（182 revs/min）, start two
Secondary to beat inflation, quick to beat 5-10 minutes, until the white for forming stiff inflates sugared body, detection is inflated sugared body soft durometer, stopped
Only mixer is beaten, and 20-30g is taken out from mixer pot and inflates sugared body, puts into cut-and-dried filled temperature≤35 rapidly
In the bucket of DEG C water, taken out after cooling down 1-2 minutes, cooling inflated that sugared body is soft to be twisted into one, the sugared body group of inflation is pinched with finger force,
The tack-free finger of sugared body to be inflated, that is, reaches the soft durometer of the secondary sugared body of inflation for beating inflation needs, second of whipping inflation is completed,
Obtain inflating sugared body.
Step（5）, mixing preparation：Mixer whipping speed is adjusted to low speed（70 revs/min）, successively 1Kg anhydrous butter oils,
1Kg refining vegetable oils, 1.2Kg whole-fat milk powders, 0.02Kg ethylmaltols and 13Kg bakee high oleic acid shelled peanut and are added to step
（4）Mixing allotment is carried out in the inflation sugar body of gained, obtains mixed sugar body.
Step（6）, formed product：By step（5）The mixed sugar body of gained carries out roll pressing skin, cooling and shaping, cut successively
Type, metal detection, sorting, packaging and storage are cut into, that is, obtains the soft chew nougat.
According to the preparation method of the soft chew nougat of above-mentioned design, obtained nougat soft texture is bulk, knot
Structure is fine and smooth, entrance is fragrant and sweet, milk is mellow, the maltitol and trehalose of addition, because of its total reducing sugar（With glucose meter）Content for≤
0.5g/100g and≤0.8g/100g, belongs to sugar-free and low sugar material respectively（GB 13432-2004）, and then reduce ox and prick sugared sweet tea
Degree and sugar intake, ox is pricked sugared sugariness moderate, the edible gelatin and trehalose of addition and bake and bank up with earth high oleic acid shelled peanut（Oleic acid/
Linoleic acid（O/L）That is the sub- ratio of oil is 13-25）So that ox prick sugar not only high resilience, chewiness foot, the more chew the more fragrant, not founding not
Stick to one's teeth, and preferable shape state can be kept, Collapse Deformation will not occur and be hardened, and extend the shelf life that ox pricks sugar
Life-span and it is freshness the advantages that, there is good soft chew mouthfeel.
Described in above, only this hair is used using the embodiment of the technology of the present invention content, any those skilled in the art
Bright done modifications and changes, the scope of the claims that all the category present invention advocates, and it is not limited to those disclosed embodiments.
The not described part of the present invention is same as the prior art.
Claims (10)
1. a kind of preparation method of soft chew nougat, it is characterised in that comprise the following steps：
1）Prepare frozen glue：Frozen glue is made in case using by immersion, dissolving, standing, cooled and solidified in gelatin；
2）Dissolvingization sugar：Pure water, malt syrup, white granulated sugar, edible salt are mixed and dissolved by heating, treats that white granulated sugar has dissolved
Entirely, syrup is carried out being filtrated to get filtering syrup；
3）Infusion：Will be by step 2）Obtained filtering syrup infusion at twice：1. steam boiling is carried out to filtering syrup, when first
Secondary infusion is completed, and pours out total infusion syrup amount 30-35% syrup, and the syrup now poured out is an obtained infusion syrup；
2. remaining syrup is carried out into second of infusion, the syrup after infusion is obtained secondary infusion syrup；
4）Punching slurry beats inflation：Punching slurry is beaten inflation and carried out at twice：1. by step 3）An obtained infusion syrup pours step
Rapid 1）In obtained frozen glue, after an infusion syrup all punches, beat to syrup and pale tie rod occur, start to syrup
Middle addition egg white solution, after egg white solution has added, continue to beat and form stable white foam sugar body tissue to syrup and obtain
Protein foam sugar body, inflation is beaten for the first time and is completed；2. fill for the first time after the completion of slurry whipping inflation, by step（3）Two obtained
Secondary infusion syrup is poured in protein foam sugar body in wire, after secondary infusion syrup punches, is beaten to the protein foam sugar bodily form
White into stiff inflates sugared body, that is, obtains inflating sugared body, and second of whipping inflation is completed；
5）Mixing preparation：By anhydrous butter oil, refining vegetable oil, whole-fat milk powder, ethylmaltol and bake and bank up with earth high oleic acid peanut successively
Benevolence is added to step 4）Mixing allotment is carried out in the inflation sugar body of gained, obtains mixed sugar body；
6）Formed product：By step 5）The mixed sugar body of gained carries out roll pressing skin, cooling and shaping, excision forming successively, produces
To the soft chew nougat.
A kind of 2. preparation method of soft chew nougat according to claim 1, it is characterised in that step 1）Middle jelly
Glue preparation method is as follows：Gelatin is immersed in temperature<In 35 DEG C of pure water, gelatin is set fully to absorb water molten swollen；It will fill through inhaling
The bucket of water-soluble swollen gelatin is put into tank, opens the water in steam heating water groove, and temperature control is at 60-80 DEG C, stirring in real time
Gelatin in bucket, until gelatin is completely dissolved, goes the removal of impurity to obtain gelatin solution, gelatin solution is then seated in room temperature<25 DEG C of environment
In stainless steel shelf on, treat gelatin solution solidification be made frozen glue, it is standby.
A kind of 3. preparation method of soft chew nougat according to claim 2, it is characterised in that step 1）Middle institute
It is the gelatin that intensity is 140-160 Bloom to state glue clearly, and the ratio of itself and pure water is 1:1.2-2, during immersion, equipped with gelatin and
The bucket of pure aqueous mixtures is placed in clean environment and is no less than 30 minutes, and when dissolving gelatin, water level is no more than bucket in tank
The 2/3 of height, after gelatin is completely dissolved, maintains the temperature at 50-60 DEG C of standing and be removed impurity again in more than 1 hour.
A kind of 4. preparation method of soft chew nougat according to claim 1, it is characterised in that step 2）In plus
Enter maltitol liquor and trehalose is mixed together and dissolved by heating, thus, the proportion component of each blending constituent is as follows：Pure water
1-1.5 parts by weight, malt syrup 15-20 parts by weight, maltitol liquor 3-5 parts by weight, white granulated sugar 3-5 parts by weight, trehalose 1-5
Parts by weight, edible salt 0.03-0.05 parts by weight.
A kind of 5. preparation method of soft chew nougat according to claim 1, it is characterised in that step 2）Middle institute
The mixture stated is poured into stainless steel steam-jacked kettle, with 0.4-0.5Mpa opened by pressure steam dissolvingization sugar, stirring until
White granulated sugar is completely dissolved, and when syrup heating-up temperature reaches 105-110 DEG C, is filtered, obtained with the stainless steel mesh of 120-160 mesh
Filter syrup.
A kind of 6. preparation method of soft chew nougat according to claim 1, it is characterised in that step 3）In,
By step 2）Obtained filtering syrup is poured into stainless steel steam-jacked kettle, with 0.5-0.6Mpa opened by pressure steam boiling,
When syrup infusion temperature reaches 105-120 DEG C, first time infusion is completed；Continue the remaining sugar of infusion after pouring out an infusion syrup
Slurry, when syrup infusion temperature reaches 125-130 DEG C, obtains secondary infusion syrup.
A kind of 7. preparation method of soft chew nougat according to claim 1, it is characterised in that step 3）To two
Secondary infusion syrup needs to be examined as follows：When second of infusion temperature reaches 125-130 DEG C, it is soft to detect secondary infusion syrup
Hardness, with a root long degree 60-80cm, diameter of phi 6-8mm stainless steel bar, one of rod is inserted in stainless steel steam-jacked kettle
Infusion syrup in, taken out at once after insertion depth 15-20cm, be put into the cut-and-dried bucket for filling temperature≤35 DEG C water rapidly
In, the viscous syrup of institute on stainless steel bar taken out after cooling down 1-2 minutes, with hand will cool down sugared body scrape and it is soft be twisted into sugared group,
Sugar group is stretched into thickness 3-4mm sugar-tablet again, cooling 1-3 minutes, taking-up in water is placed again into and breaks sugar-tablet with hand, can directly break
Open, that is, reach the soft durometer of second of infusion syrup needs, second of infusion is completed, and obtains secondary infusion syrup.
A kind of 8. preparation method of soft chew nougat according to claim 1, it is characterised in that step 4）Middle institute
The operating procedure for stating whipping inflation for the first time is as follows：
By step 1）Obtained frozen glue is put into mixer pot with the amount of 1-3 parts by weight, and it is low speed to open mixer and beat speed,
Then by step 3）An obtained infusion syrup, which slowly pours, to be had in the mixer pot of frozen glue,
After an infusion syrup all punches, mixer is beaten into speed and is transferred at a high speed by low speed, it is quick to beat 5-10 minutes,
Until pale tie rod occurs in syrup whipping in pot, the low speed refers to 65-75 revs/min, is then 175-185 revs/min at a high speed,
Speed is beaten for mixer；
Mixer whipping speed is adjusted to low speed again, starts to be slowly added the egg white of 0.8-1.5 parts by weight into mixer pot
Liquid,
After egg white solution has added, mixer is beaten into speed and is transferred at a high speed by low speed, it is quick to beat 10-20 minutes, until pot
It is interior to form stable white foam sugar body tissue.
A kind of 9. preparation method of soft chew nougat according to claim 1, it is characterised in that step 4）Middle institute
The operating procedure for stating second of whipping inflation is as follows：
Fill after the completion of slurry whipping inflation, mixer whipping speed is adjusted to low speed, by step for the first time（3）What is obtained secondary endures
Boiling syrup is slowly poured in mixer pot in protein foam sugar body in wire,
After secondary infusion syrup punches, mixer is beaten into speed and is transferred at a high speed by low speed, starts secondary beat and inflates, quickly
5-10 minutes are beaten, until the white for forming stiff inflates sugared body, foregoing low speed refers to 65-75 revs/min, is at a high speed then 175-
185 revs/min, be that mixer beats speed；
Sugared body soft durometer is inflated in detection, if reaching the soft durometer of the secondary sugared body of inflation for beating inflation needs, is stirred for the second time
Play inflation to complete, obtain inflating sugared body.
A kind of 10. preparation method of soft chew nougat according to claim 1, it is characterised in that step 5）In
During mixing preparation, the proportion component of each mixture is：It is anhydrous butter oil 1-2 parts by weight, refining vegetable oil 1-2 parts by weight, full-cream
Milk powder 1-2 parts by weight, ethylmaltol 0.01-0.03 parts by weight, shelled peanut 10-20 parts by weight, the shelled peanut are high for baking
Oleic acid shelled peanut.
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| 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 |
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| CN112602933A (en) * | 2020-12-29 | 2021-04-06 | 北京康比特体育科技股份有限公司 | Aerated protein stick and preparation method thereof |
| CN113854392A (en) * | 2021-09-27 | 2021-12-31 | 安徽卫青健康科技有限公司 | High-drug-concentration foaming crisp pear syrup and preparation method thereof |
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Application publication date: 20180202 |