CN107821718A - A kind of ox pricks sugar and preparation method thereof - Google Patents
A kind of ox pricks sugar and preparation method thereof Download PDFInfo
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- CN107821718A CN107821718A CN201710962302.0A CN201710962302A CN107821718A CN 107821718 A CN107821718 A CN 107821718A CN 201710962302 A CN201710962302 A CN 201710962302A CN 107821718 A CN107821718 A CN 107821718A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
The present invention provides a kind of ox and pricks sugar and preparation method thereof, and the nougat includes following components：Coconut milk, glucose syrup, peanut grain, cream, white granulated sugar, trehalose, albumen, edible salt, mushroom fine powder, white fungus fine powder, sea-tangle fine powder, brown alga fine powder, centipede algae fine powder, dulse fine powder, contain a variety of nutriments and flavor substance in composition, and the preparation method of the nougat is improved on the basis of traditional handicraft, such as it is provided with the mashing off technique of temperature-gradient type, secondary punching slurry, acted on simultaneously by the mediation between component, it ensure that the tissue morphology of the product after other flavors and nutriment is added, color and luster, taste and flavor does not weaken not only, there is the quality more having than prior art products on the contrary.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of ox pricks sugar and preparation method thereof.
Background technology
Nougat is also known as protein sugar, is through inflating the candy being processed into, its outer literary fame with albumen, syrup, kernel etc.
For Nougag, therefore transliteration is into " oagat ".
Nougat is generally divided into soft or hard two kinds, and wherein short nougat institutional framework is hard, crisp, mouthfeel is not good enough, it is narrow to be applicable crowd,
And chewy nougat is due to prescription and processing mode is unreasonable phenomena such as mouthfeel is not good enough, sticks to one's teeth usually occurs.Ox on the market at present
Sugar is rolled mainly so that containing based on the nut fruitses such as peanut, pine nut, almond, having nut taste and milk fragrance, flavor and nutrition are all relatively singly
One, therefore, how to produce the good nougat of a kind of neither too hard, nor too soft, nutritious and mouthfeel, flavor tool is those skilled in the art
Urgent problem.
The content of the invention
For in place of above the deficiencies in the prior art, the present invention provides the preparation method that a kind of ox pricks sugar.
The technical scheme that the present invention takes is as follows：
A kind of ox pricks sugar, including following components：Coconut milk, glucose syrup, peanut grain, cream, white granulated sugar, trehalose, egg
In vain, edible salt, mushroom fine powder, white fungus fine powder, sea-tangle fine powder, brown alga fine powder, centipede algae fine powder, dulse fine powder.
Preferably, described a kind of nougat, by weight, including following components：100~250g of coconut milk, glucose
5~7kg of slurry, 20~30kg of peanut grain, 5~10kg of cream, 25~35kg of white granulated sugar, 5~10kg of trehalose, albumen 50~
100g, 10~50g of edible salt, 50~150g of mushroom fine powder, 25~35g of white fungus fine powder, 10~30g of sea-tangle fine powder, brown alga fine powder 1
~5g, 2~4g of centipede algae fine powder, 1~5g of dulse fine powder.
It is furthermore preferred that a kind of described nougat, by weight, including following components：Coconut milk 150g, glucose syrup
5kg, peanut grain 22kg, cream 7kg, white granulated sugar 25kg, trehalose 6kg, protein 60 g, edible salt 12g, mushroom fine powder 55g, silver
Ear fine powder 25g, sea-tangle fine powder 12g, brown alga fine powder 2g, centipede algae fine powder 2g, dulse fine powder 4g.
Accordingly, the nougat is made up of following preparation method：
S1：Sugar making liquid：White granulated sugar and edible salt are mixed, dissolving is mixed and heated by solid-liquid ratio 1: 1~2 plus water, filters,
85~90 DEG C are warming up to, keeps 15~20min, adds trehalose, is well mixed, cooling, produces liquid glucose；
S2：Sugaring slurry：By 55~65 DEG C, 70~75 DEG C, 88~92 DEG C, 95~100 DEG C, 110~120 DEG C, 89~108 DEG C
Thermograde carry out alternating temperature mashing off, each alternating temperature need to complete in 10~15min, keeping temperature constant 25 after each alternating temperature~
35min；
S3：Dismiss albumen：Albumen and water are soaked 1~2 hour according to weight ratio for 1: 1~2,40~50 mesh sieves is crossed, obtains
Protein liquid, protein liquid is poured into agitated kettle, add brown alga fine powder, centipede algae fine powder, dulse fine powder and dismissed, extremely
Albumen does not fall uprightly, standby；
S4：Once punching slurry：Albumen after the syrup that step S1 has been endured is dismissed with step S2 stirs in agitated kettle, keeps
95~115 DEG C of pot temperature is stirred, stirring, to 55~78 DEG C, adds sea-tangle fine powder, after stirring to without slow cooling after particle
100~120 DEG C are warming up to, then is slowly stirred 1~2h and produces first sugar body；
S5：Secondary punching slurry：First sugared body obtained by step S3 is mixed with mushroom fine powder, mixture is obtained, by glucose pulp layer
Wire is poured in the mixture, is continuously stirred 30~50min under the conditions of being kept for 60~90 DEG C, is produced two level sugar body；
S6：Reconcile：Cream, coconut milk, two level sugar body and white fungus fine powder are mixed, it is equal together then using twice homogeneous
Matter pressure 20~23mpa, two 28~30mpa of homogeneous；Peanut grain is added after homogeneous, is well mixed；
S7：Drying, cooling, cuts sugared packing.
Preferably, the drying condition in step S7 is 200~220 DEG C of temperature, 5~19min of time.
Compared with prior art, the beneficial effects of the invention are as follows：
A kind of ox provided by the invention pricks sugar and preparation method thereof, and a variety of nutriments and flavor substance are contained in composition,
And the preparation method of the nougat is improved on the basis of traditional handicraft, the mashing off work of temperature-gradient type is such as provided with
Skill, secondary punching slurry, while acted on by the mediation between component, it ensure that the product after other flavors and nutriment is added
Tissue morphology, color and luster, taste and flavor do not weaken not only, there is the quality more having than prior art products on the contrary.
Embodiment
The invention will now be further described with reference to specific embodiments, advantages of the present invention and feature will be with description and
It is apparent, but protection scope of the present invention is not limited to following examples.
Embodiment 1：
A kind of nougat, by weight, including following components：Coconut milk 150g, glucose syrup 5kg, peanut grain 22kg, milk
Oily 7kg, white granulated sugar 25kg, trehalose 6kg, protein 60 g, edible salt 12g, mushroom fine powder 55g, white fungus fine powder 25g, sea-tangle fine powder
12g, brown alga fine powder 2g, centipede algae fine powder 2g, dulse fine powder 4g.
The nougat is made up of following preparation method：
S1：Sugar making liquid：White granulated sugar and edible salt are mixed, dissolving is mixed and heated by solid-liquid ratio 1: 1 plus water, filters, rise
Temperature keeps 20min to 85 DEG C, adds trehalose, is well mixed, and cooling, produces liquid glucose；
S2：Sugaring slurry：Alternating temperature mashing off is carried out by 55 DEG C, 70 DEG C, 88 DEG C, 95 DEG C, 110 DEG C, 89 DEG C of thermograde, every time
Alternating temperature need to be completed in 15min, the constant 35min of keeping temperature after each alternating temperature；
S3：Dismiss albumen：Albumen and water are soaked 1 hour according to weight ratio for 1: 1,40 mesh sieves is crossed, protein liquid is obtained, by egg
White liquor is poured into agitated kettle, is added brown alga fine powder, centipede algae fine powder, dulse fine powder and is dismissed, upright not to albumen
, it is standby；
S4：Once punching slurry：Albumen after the syrup that step S1 has been endured is dismissed with step S2 stirs in agitated kettle, keeps
95 DEG C of pot temperature is stirred, stirring, to 78 DEG C, adds sea-tangle fine powder, 100 are warming up to after stirring to without slow cooling after particle
DEG C, then be slowly stirred 2h and produce first sugar body；
S5：Secondary punching slurry：First sugared body obtained by step S3 is mixed with mushroom fine powder, mixture is obtained, by glucose pulp layer
Wire is poured in the mixture, is continuously stirred 50min under the conditions of being kept for 60 DEG C, is produced two level sugar body；
S6：Reconcile：Cream, coconut milk, two level sugar body and white fungus fine powder are mixed, it is equal together then using twice homogeneous
Matter pressure 20mpa, two homogeneous 30mpa；Peanut grain is added after homogeneous, is well mixed；
S7：Drying, drying condition is 200 DEG C of temperature, time 19min, is cooled down after drying, cuts sugared packing.
Embodiment 2：
A kind of nougat, by weight, including following components：Coconut milk 100g, glucose syrup 5kg, peanut grain 20kg, milk
Oily 5kg, white granulated sugar 25kg, trehalose 5kg, albumen 50g, edible salt 10g, mushroom fine powder 50g, white fungus fine powder 25g, sea-tangle fine powder
10g, brown alga fine powder 1g, centipede algae fine powder 2g, dulse fine powder 1g.
The nougat is made up of following preparation method：
S1：Sugar making liquid：White granulated sugar and edible salt are mixed, dissolving is mixed and heated by solid-liquid ratio 1: 2 plus water, filters, rise
Temperature keeps 15min to 90 DEG C, adds trehalose, is well mixed, and cooling, produces liquid glucose；
S2：Sugaring slurry：Alternating temperature mashing off is carried out by 65 DEG C, 75 DEG C, 92 DEG C, 100 DEG C, 120 DEG C, 108 DEG C of thermograde, often
Secondary alternating temperature need to be completed in 10min, the constant 25min of keeping temperature after each alternating temperature；
S3：Dismiss albumen：Albumen and water are soaked 2 hours according to weight ratio for 1: 2,50 mesh sieves is crossed, protein liquid is obtained, by egg
White liquor is poured into agitated kettle, is added brown alga fine powder, centipede algae fine powder, dulse fine powder and is dismissed, upright not to albumen
, it is standby；
S4：Once punching slurry：Albumen after the syrup that step S1 has been endured is dismissed with step S2 stirs in agitated kettle, keeps
115 DEG C of pot temperature is stirred, stirring, to 55 DEG C, adds sea-tangle fine powder, 120 are warming up to after stirring to without slow cooling after particle
DEG C, then be slowly stirred 2h and produce first sugar body；
S5：Secondary punching slurry：First sugared body obtained by step S3 is mixed with mushroom fine powder, mixture is obtained, by glucose pulp layer
Wire is poured in the mixture, is continuously stirred 30min under the conditions of being kept for 90 DEG C, is produced two level sugar body；
S6：Reconcile：Cream, coconut milk, two level sugar body and white fungus fine powder are mixed, it is equal together then using twice homogeneous
Matter pressure 23mpa, two homogeneous 28mpa；Peanut grain is added after homogeneous, is well mixed；
S7：Drying, drying condition is 220 DEG C of temperature, time 5min, is cooled down after drying, cuts sugared packing.
Embodiment 3：
A kind of nougat, by weight, including following components：Coconut milk 250g, glucose syrup 7kg, peanut grain 30kg, milk
Oily 10kg, white granulated sugar 35kg, trehalose 10kg, protein 10 0g, edible salt 50g, mushroom fine powder 150g, white fungus fine powder 35g, sea-tangle
Fine powder 30g, brown alga fine powder 5g, centipede algae fine powder 4g, dulse fine powder 5g.
The nougat is made up of following preparation method：
S1：Sugar making liquid：White granulated sugar and edible salt are mixed, dissolving is mixed and heated by solid-liquid ratio 1: 2 plus water, filters, rise
Temperature keeps 15min to 90 DEG C, adds trehalose, is well mixed, and cooling, produces liquid glucose；
S2：Sugaring slurry：Alternating temperature mashing off is carried out by 60 DEG C, 72 DEG C, 90 DEG C, 98 DEG C, 115 DEG C, 95 DEG C of thermograde, every time
Alternating temperature need to be completed in 12min, the constant 30min of keeping temperature after each alternating temperature；
S3：Dismiss albumen：According to weight ratio it is 1 by albumen and water：1.5 immersions 2 hours, cross 50 mesh sieves, obtain protein liquid, will
Protein liquid is poured into agitated kettle, is added brown alga fine powder, centipede algae fine powder, dulse fine powder and is dismissed, upright to albumen
Do not fall, it is standby；
S4：Once punching slurry：Albumen after the syrup that step S1 has been endured is dismissed with step S2 stirs in agitated kettle, keeps
100 DEG C of pot temperature is stirred, stirring, to 65 DEG C, adds sea-tangle fine powder, 110 are warming up to after stirring to without slow cooling after particle
DEG C, then be slowly stirred 1.5h and produce first sugar body；
S5：Secondary punching slurry：First sugared body obtained by step S3 is mixed with mushroom fine powder, mixture is obtained, by glucose pulp layer
Wire is poured in the mixture, is continuously stirred 45min under the conditions of being kept for 80 DEG C, is produced two level sugar body；
S6：Reconcile：Cream, coconut milk, two level sugar body and white fungus fine powder are mixed, it is equal together then using twice homogeneous
Matter pressure 22mpa, two homogeneous 28mpa；Peanut grain is added after homogeneous, is well mixed；
S7：Drying, drying condition is 210 DEG C of temperature, time 10min, is cooled down after drying, cuts sugared packing.
Embodiment 4：
A kind of nougat, by weight, including following components：Coconut milk 120g, glucose syrup 6kg, peanut grain 27kg, milk
Oily 7kg, white granulated sugar 28kg, trehalose 8kg, albumen 77g, edible salt 40g, mushroom fine powder 80g, white fungus fine powder 29g, sea-tangle fine powder
21g, brown alga fine powder 3g, centipede algae fine powder 3g, dulse fine powder 3g.
The nougat is made up of following preparation method：It is same as Example 1.
Comparative example 1：
A kind of nougat, by weight, including following components：Coconut milk 80g, glucose syrup 4kg, peanut grain 16kg, milk
Oily 4kg, white granulated sugar 20kg, trehalose 4kg, albumen 45g, edible salt 10g, mushroom fine powder 45g, white fungus fine powder 20g, sea-tangle fine powder
5g, brown alga fine powder 0.5g, centipede algae fine powder 1g, dulse fine powder 0.5g.
The nougat is made up of following preparation method：It is same as Example 1.
Comparative example 2：
A kind of nougat, by weight, including following components：Coconut milk 300g, glucose syrup 8kg, peanut grain 35kg, milk
Oily 12kg, white granulated sugar 37kg, trehalose 15kg, protein 15 0g, edible salt 50g, mushroom fine powder 200g, white fungus fine powder 40g, sea-tangle
Fine powder 35g, brown alga fine powder 6g, centipede algae fine powder 5g, dulse fine powder 10g.
The nougat is made up of following preparation method：It is same as Example 1.
Comparative example 3：
A kind of nougat, by weight, including following components：It is same as Example 1.
The nougat is made up of following preparation method：
S1：Sugar making liquid：White granulated sugar and edible salt are mixed, dissolving is mixed and heated by solid-liquid ratio 1: 0.5 plus water, filters,
80 DEG C are warming up to, keeps 10min, adds trehalose, is well mixed, cooling, produces liquid glucose；
S2：Sugaring slurry：Alternating temperature mashing off is carried out by 50 DEG C, 80 DEG C, 100 DEG C, 80 DEG C of thermograde, and each alternating temperature need to be
Completed in 5min, the constant 15min of keeping temperature after each alternating temperature；
S3：Dismiss albumen：Albumen and water are soaked 0.5 hour according to weight ratio for 1: 0.5,50 mesh sieves is crossed, obtains protein liquid,
Protein liquid is poured into agitated kettle, brown alga fine powder, centipede algae fine powder, dulse fine powder is added and is dismissed, it is straight to albumen
It is vertical not fall, it is standby；
S4：Once punching slurry：Albumen after the syrup that step S1 has been endured is dismissed with step S2 stirs in agitated kettle, keeps
80 DEG C of pot temperature is stirred, stirring, to 50 DEG C, adds sea-tangle fine powder, 90 are warming up to after stirring to without slow cooling after particle
DEG C, then be slowly stirred 0.5h and produce first sugar body；
S5：Secondary punching slurry：First sugared body obtained by step S3 is mixed with mushroom fine powder, mixture is obtained, by glucose pulp layer
Wire is poured in the mixture, is continuously stirred 20min under the conditions of being kept for 50 DEG C, is produced two level sugar body；
S6：Reconcile：Cream, coconut milk, two level sugar body and white fungus fine powder are mixed, it is equal together then using twice homogeneous
Matter pressure 15mpa, two homogeneous 19mpa；Peanut grain is added after homogeneous, is well mixed；
S7：Drying, drying condition is 150 DEG C of temperature, time 3min, is cooled down after drying, cuts sugared packing.
Comparative example 4：
A kind of nougat, by weight, including following components：It is same as Example 1.
The nougat is made up of following preparation method：
S1：Sugar making liquid：White granulated sugar and edible salt are mixed, dissolving is mixed and heated by solid-liquid ratio 1: 3 plus water, filters, rise
Temperature keeps 25min to 100 DEG C, adds trehalose, is well mixed, and cooling, produces liquid glucose；
S2：Sugaring slurry：Alternating temperature mashing off is carried out by 70 DEG C, 95 DEG C, 130 DEG C, 120 DEG C of thermograde, and each alternating temperature need to be
Completed in 20min, the constant 40min of keeping temperature after each alternating temperature；
S3：Dismiss albumen：According to weight ratio it is 1 by albumen and water：3 immersions 3 hours, cross 50 mesh sieves, protein liquid are obtained, by egg
White liquor is poured into agitated kettle, is added brown alga fine powder, centipede algae fine powder, dulse fine powder and is dismissed, upright not to albumen
, it is standby；
S4：Once punching slurry：Albumen after the syrup that step S1 has been endured is dismissed with step S2 stirs in agitated kettle, keeps
130 DEG C of pot temperature is stirred, stirring, to 85 DEG C, adds sea-tangle fine powder, 130 are warming up to after stirring to without slow cooling after particle
DEG C, then be slowly stirred 3h and produce first sugar body；
S5：Secondary punching slurry：First sugared body obtained by step S3 is mixed with mushroom fine powder, mixture is obtained, by glucose pulp layer
Wire is poured in the mixture, is continuously stirred 60min under the conditions of being kept for 100 DEG C, is produced two level sugar body；
S6：Reconcile：Cream, coconut milk, two level sugar body and white fungus fine powder are mixed, it is equal together then using twice homogeneous
Matter pressure 30mpa, two homogeneous 40mpa；Peanut grain is added after homogeneous, is well mixed；
S7：Drying, drying condition is 250 DEG C of temperature, time 25min, is cooled down after drying, cuts sugared packing.
Comparative example 5：
A kind of nougat, its component and preparation method are same as Example 1, and difference is to be not added with mushroom fine powder, white fungus
Fine powder, sea-tangle fine powder, brown alga fine powder, centipede algae fine powder and dulse fine powder.
Comparative example 6：
A kind of ox pricks sugar, including following components：It is same as Example 1.
Accordingly, the nougat is made up of following preparation method：
S1：Sugar making liquid：It is same as Example 1；
S2：Sugaring slurry：The mashing off under conditions of 120 DEG C of temperature, mashing off time 30min；
S3：Dismiss albumen：It is same as Example 1；
S4：Punching slurry：Albumen after glucose syrup, sea-tangle fine powder, step the S1 syrup endured are dismissed with step S2 is stirring
Mix in pot and stir, be kept stirring for 95 DEG C of pot temperature, 100 DEG C are warming up to after stirring, then be slowly stirred 1h and produce sugared body；
S6：Reconcile：Cream, coconut milk, sugared body, white fungus fine powder and peanut grain are well mixed；
S7：It is same as Example 1.
Experimental example 1：
The ox bundle sugar progress subjective appreciation of the people of subjective appreciation people 20, Example and comparative example are chosen, standards of grading are shown in Table
1, results of sensory evaluation is shown in Table 2.
Table 1：Sensory evaluation scores standard
Table 2：Results of sensory evaluation
It can be seen that from the experimental result of table 2：It is loose using ox bundle sugar made from preparation method of the present invention, there is toughness,
Stomata is small, intensive and be uniformly distributed, bright in color and uniformly, delicate mouthfeel, does not stick to one's teeth, no sweet sense, light milk and coconut
Indices reach optimal in perfume (or spice), the particularly experimental result of the sample of embodiment 1, the mouth of embodiment sample compared with comparative example
Sense, smell, color and luster, structural state are splendid.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements done etc., should be included within the scope of protection of the invention with principle.
Claims (5)
1. a kind of ox pricks sugar, it is characterised in that including following components：Coconut milk, glucose syrup, peanut grain, cream, white granulated sugar,
Trehalose, albumen, edible salt, mushroom fine powder, white fungus fine powder, sea-tangle fine powder, brown alga fine powder, centipede algae fine powder, dulse
Fine powder.
A kind of 2. nougat according to claim 1, it is characterised in that by weight, including following components：Coconut milk
100~250g, 5~7kg of glucose syrup, 20~30kg of peanut grain, 5~10kg of cream, 25~35kg of white granulated sugar, trehalose 5~
10kg, 50~100g of albumen, 10~50g of edible salt, 50~150g of mushroom fine powder, 25~35g of white fungus fine powder, sea-tangle fine powder 10~
30g, 1~5g of brown alga fine powder, 2~4g of centipede algae fine powder, 1~5g of dulse fine powder.
A kind of 3. nougat according to claim 1, it is characterised in that by weight, including following components：Coconut milk
150g, glucose syrup 5kg, peanut grain 22kg, cream 7kg, white granulated sugar 25kg, trehalose 6kg, protein 60 g, edible salt 12g, perfume (or spice)
Mushroom fine powder 55g, white fungus fine powder 25g, sea-tangle fine powder 12g, brown alga fine powder 2g, centipede algae fine powder 2g, dulse fine powder 4g.
4. a kind of nougat according to claim 1, it is characterised in that the nougat is made up of following preparation method：
S1：Sugar making liquid：White granulated sugar and edible salt are mixed, dissolving is mixed and heated by solid-liquid ratio 1: 1~2 plus water, filters, heating
To 85~90 DEG C, 15~20min is kept, adds trehalose, is well mixed, cooling, produces liquid glucose；
S2：Sugaring slurry：By 55~65 DEG C, 70~75 DEG C, 88~92 DEG C, 95~100 DEG C, 110~120 DEG C, 89~108 DEG C of temperature
To spend gradient and carry out alternating temperature mashing off, each alternating temperature need to complete in 10~15min, keeping temperature constant 25 after each alternating temperature~
35min；
S3：Dismiss albumen：Albumen and water are soaked 1~2 hour according to weight ratio for 1: 1~2,40~50 mesh sieves is crossed, obtains albumen
Liquid, protein liquid is poured into agitated kettle, add brown alga fine powder, centipede algae fine powder, dulse fine powder and dismissed, to albumen
Do not fall uprightly, it is standby；
S4：Once punching slurry：Albumen after the syrup that step S1 has been endured is dismissed with step S2 stirs in agitated kettle, is kept stirring for
95~115 DEG C of pot temperature, stirring, to 55~78 DEG C, are added sea-tangle fine powder, heated up after stirring to without slow cooling after particle
To 100~120 DEG C, then it is slowly stirred 1~2h and produces first sugar body；
S5：Secondary punching slurry：First sugared body obtained by step S3 is mixed with mushroom fine powder, mixture is obtained, by glucose syrup layer line shape
Pour in the mixture, continuously stir 30~50min under the conditions of being kept for 60~90 DEG C, produce two level sugar body；
S6：Reconcile：Cream, coconut milk, two level sugar body and white fungus fine powder are mixed, then using twice homogeneous, one of homogeneous pressure
Power 20~23mpa, two 28~30mpa of homogeneous；Peanut grain is added after homogeneous, is well mixed；
S7：Drying, cooling, cuts sugared packing.
A kind of 5. nougat according to claim 4, it is characterised in that drying condition in step S7 for temperature 200~
220 DEG C, 5~19min of time.
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| US20050249868A1 (en) * | 2003-09-18 | 2005-11-10 | Schmidt James C | Protein enhanced low carbohydrate snack food |
| CN102511618A (en) * | 2011-12-28 | 2012-06-27 | 津市市中意糖果有限公司 | Pulp nougat and production method thereof |
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| CN104886328A (en) * | 2015-05-27 | 2015-09-09 | 刘禾青 | Bovine bone protein-sugar with edible fungi stuffing for reducing blood fat and preparation method |
| CN105146033A (en) * | 2015-09-22 | 2015-12-16 | 南陵县石斛产业协会 | Processing method for coconut juice and water caltrop fruit jelly |
| CN105746829A (en) * | 2015-09-16 | 2016-07-13 | 青岛海之林生物科技开发有限公司 | Sodium alginate nougat and preparation method thereof |
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| US20050249868A1 (en) * | 2003-09-18 | 2005-11-10 | Schmidt James C | Protein enhanced low carbohydrate snack food |
| CN102511618A (en) * | 2011-12-28 | 2012-06-27 | 津市市中意糖果有限公司 | Pulp nougat and production method thereof |
| CN103504102A (en) * | 2013-09-10 | 2014-01-15 | 孙玉臣 | Pedate pinellia peach seed nougat and preparation method thereof |
| CN104886328A (en) * | 2015-05-27 | 2015-09-09 | 刘禾青 | Bovine bone protein-sugar with edible fungi stuffing for reducing blood fat and preparation method |
| CN105746829A (en) * | 2015-09-16 | 2016-07-13 | 青岛海之林生物科技开发有限公司 | Sodium alginate nougat and preparation method thereof |
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