CN108419882A - A kind of fortified milk sugar - Google Patents
A kind of fortified milk sugar Download PDFInfo
- Publication number
- CN108419882A CN108419882A CN201810197658.4A CN201810197658A CN108419882A CN 108419882 A CN108419882 A CN 108419882A CN 201810197658 A CN201810197658 A CN 201810197658A CN 108419882 A CN108419882 A CN 108419882A
- Authority
- CN
- China
- Prior art keywords
- parts
- milk
- sugar
- raw material
- carragheen
- 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.)
- Withdrawn
Links
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 title claims abstract description 36
- 235000020189 fortified milk Nutrition 0.000 title claims abstract description 17
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 12
- 229920002261 Corn starch Polymers 0.000 claims abstract description 12
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 12
- 235000013736 caramel Nutrition 0.000 claims abstract description 12
- 239000008120 corn starch Substances 0.000 claims abstract description 12
- 229940099112 cornstarch Drugs 0.000 claims abstract description 12
- 239000006071 cream Substances 0.000 claims abstract description 12
- 235000011187 glycerol Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 108010010803 Gelatin Proteins 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- 229920000159 gelatin Polymers 0.000 claims abstract description 11
- 239000008273 gelatin Substances 0.000 claims abstract description 11
- 235000019322 gelatine Nutrition 0.000 claims abstract description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002002 slurry Substances 0.000 description 3
- 235000015149 toffees Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- SEOVTRFCIGRIMH-UHFFFAOYSA-N indole-3-acetic acid Chemical group C1=CC=C2C(CC(=O)O)=CNC2=C1 SEOVTRFCIGRIMH-UHFFFAOYSA-N 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of fortified milk sugar, is made of the raw material below according to parts by weight：20 30 parts of fresh milk, 20 28 parts of glucose syrup, 5 10 parts of white granulated sugar, 5 10 parts of D-sorbite, 58 parts of cornstarch, 35 parts of carragheen, 57 parts of salt, 48 parts of glycerine, 8 12 parts of cream, 13 parts of lactic acid, 6 10 parts of gelatin, 12 parts of Caramel aromatic essence, 15 20 parts of water.The present invention provides a kind of milk sugar, and using fresh milk as primary raw material, the original nutritional ingredient of in store milk, allows people still can provide nutrition to body when eating sugar, and milk is strong, chewy texture is full, enjoys endless aftertastes in process of production.
Description
Technical field
The present invention relates to confectionery area more particularly to a kind of fortified milk sugar.
Background technology
Toffee is a kind of structurally loose semi-soft candy, band flexible and elasticity, resistance to chewing, and soft taste is thin
It is greasy, the unique fragrance for being mainly characterized by that there is milk of this kind of sugar.And as the improvement of people's living standards, people not only
It is satisfied with traditional toffee, also it is desirable to which there are many class, more tastes, Suresh Kumar, multi-functional toffees to generate.
Invention content
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of fortified milk sugar, are main with fresh milk
Raw material, the original nutritional ingredient of in store milk, allows people still can provide battalion to body when eating sugar in process of production
It supports, and milk is strong, chewy texture is full, enjoys endless aftertastes.
To achieve the above object, technical solution provided by the present invention is：A kind of fortified milk sugar, which is characterized in that by
It is formed below according to the raw material of parts by weight：20-30 parts of fresh milk, 20-28 parts of glucose syrup, 5-10 parts of white granulated sugar, D-sorbite
5-10 parts, it is 5-8 parts of cornstarch, 3-5 parts of carragheen, 5-7 parts of salt, 4-8 parts of glycerine, 8-12 parts of cream, 1-3 parts of lactic acid, bright
6-10 parts of glue, 1-2 parts of Caramel aromatic essence, 15-20 parts of water.
Preferably, fortified milk sugar, is made of the raw material below according to parts by weight：20 parts of fresh milk, glucose
20 parts of slurry, 5 parts of white granulated sugar, 5 parts of D-sorbite, 5 parts of cornstarch, 3 parts of carragheen, 5 parts of salt, 4 parts of glycerine, 8 parts of cream, breast
1 part of acid, 6 parts of gelatin, 1 part of Caramel aromatic essence, 15 parts of water.
Preferably, fortified milk sugar, is made of the raw material below according to parts by weight：25 parts of fresh milk, glucose
24 parts of slurry, 7.5 parts of white granulated sugar, 7.5 parts of D-sorbite, 6.5 parts of cornstarch, 4 parts of carragheen, 6 parts of salt, 6 parts of glycerine, cream
10 parts, 2 parts of lactic acid, 8 parts of gelatin, 1.5 parts of Caramel aromatic essence, 17.5 parts of water.
Preferably, fortified milk sugar, is made of the raw material below according to parts by weight：30 parts of fresh milk, glucose
28 parts of slurry, 10 parts of white granulated sugar, 10 parts of D-sorbite, 8 parts of cornstarch, 5 parts of carragheen, 7 parts of salt, 8 parts of glycerine, cream 12
Part, 3 parts of lactic acid, 10 parts of gelatin, 2 parts of Caramel aromatic essence, 20 parts of water.
The present invention has the advantages that compared with prior art：
The present invention provides a kind of fortified milk sugar, using fresh milk as primary raw material, the original battalion of in store milk in process of production
It forms point, allows people still can provide nutrition to body when eating sugar, and milk is strong, chewy texture is full, enjoys endless aftertastes.
Specific implementation mode
With reference to specific embodiment, the invention will be further described, understands that the present invention wants in order to clearer
Seek the technological thought of protection.
Embodiment 1：
A kind of fortified milk sugar, is made of the raw material below according to parts by weight：20 parts of fresh milk, 20 parts of glucose syrup, white granulated sugar 5
Part, 5 parts of D-sorbite, 5 parts of cornstarch, 3 parts of carragheen, 5 parts of salt, 4 parts of glycerine, 8 parts of cream, 1 part of lactic acid, 6 parts of gelatin,
1 part of Caramel aromatic essence, 15 parts of water.
Embodiment 2：
A kind of fortified milk sugar, is made of the raw material below according to parts by weight：25 parts of fresh milk, 24 parts of glucose syrup, white granulated sugar
7.5 parts, 7.5 parts of D-sorbite, 6.5 parts of cornstarch, 4 parts of carragheen, 6 parts of salt, 6 parts of glycerine, 10 parts of cream, 2 parts of lactic acid,
8 parts of gelatin, 1.5 parts of Caramel aromatic essence, 17.5 parts of water.
Embodiment 3：
A kind of fortified milk sugar, is made of the raw material below according to parts by weight：30 parts of fresh milk, 28 parts of glucose syrup, white granulated sugar
10 parts, 10 parts of D-sorbite, 8 parts of cornstarch, 5 parts of carragheen, 7 parts of salt, 8 parts of glycerine, 12 parts of cream, 3 parts of lactic acid, gelatin
10 parts, 2 parts of Caramel aromatic essence, 20 parts of water.
The examples of implementation of the above are only the preferred embodiments of the invention, and the implementation model of the present invention is not limited with this
It encloses, therefore changes made by all shapes according to the present invention, principle, should all cover within the scope of the present invention.
Claims (4)
1. a kind of fortified milk sugar, which is characterized in that be made of the raw material below according to parts by weight：20-30 parts of fresh milk, grape
20-28 parts of syrup, 5-10 parts of white granulated sugar, 5-10 parts of D-sorbite, 5-8 parts of cornstarch, 3-5 parts of carragheen, 5-7 parts of salt,
4-8 parts of glycerine, 8-12 parts of cream, 1-3 parts of lactic acid, 6-10 parts of gelatin, 1-2 parts of Caramel aromatic essence, 15-20 parts of water.
2. a kind of fortified milk sugar according to claim 1, which is characterized in that by below according to the raw material group of parts by weight
At：20 parts of fresh milk, 20 parts of glucose syrup, 5 parts of white granulated sugar, 5 parts of D-sorbite, 5 parts of cornstarch, 3 parts of carragheen, salt 5
Part, 4 parts of glycerine, 8 parts of cream, 1 part of lactic acid, 6 parts of gelatin, 1 part of Caramel aromatic essence, 15 parts of water.
3. a kind of fortified milk sugar according to claim 1, which is characterized in that by below according to the raw material group of parts by weight
At：25 parts of fresh milk, 24 parts of glucose syrup, 7.5 parts of white granulated sugar, 7.5 parts of D-sorbite, 6.5 parts of cornstarch, 4 parts of carragheen,
6 parts of salt, 6 parts of glycerine, 10 parts of cream, 2 parts of lactic acid, 8 parts of gelatin, 1.5 parts of Caramel aromatic essence, 17.5 parts of water.
4. a kind of fortified milk sugar according to claim 1, which is characterized in that by below according to the raw material group of parts by weight
At：30 parts of fresh milk, 28 parts of glucose syrup, 10 parts of white granulated sugar, 10 parts of D-sorbite, 8 parts of cornstarch, 5 parts of carragheen, salt
7 parts, 8 parts of glycerine, 12 parts of cream, 3 parts of lactic acid, 10 parts of gelatin, 2 parts of Caramel aromatic essence, 20 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810197658.4A CN108419882A (en) | 2018-03-11 | 2018-03-11 | A kind of fortified milk sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810197658.4A CN108419882A (en) | 2018-03-11 | 2018-03-11 | A kind of fortified milk sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108419882A true CN108419882A (en) | 2018-08-21 |
Family
ID=63158160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810197658.4A Withdrawn CN108419882A (en) | 2018-03-11 | 2018-03-11 | A kind of fortified milk sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108419882A (en) |
-
2018
- 2018-03-11 CN CN201810197658.4A patent/CN108419882A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101268797B (en) | Method for preparing nutrition soft sweets | |
| CN102125152B (en) | Mulberry fruit cake | |
| CN107410648B (en) | Milk mineral salt gel candy and preparation method thereof | |
| CN108813072B (en) | Milk mineral salt DHA gel soft candy and preparation method thereof | |
| CN108402179A (en) | A kind of bird's nest milk supply | |
| CN102038038A (en) | Sweet potato cheese | |
| CN104472821A (en) | Hard honey candy and preparation method thereof | |
| CN103396927B (en) | Egg and rice wine contained beverage and production method thereof | |
| CN104687040A (en) | A rose primordial qi strengthening cake and a production method thereof | |
| CN106916686A (en) | Lemon cherry fruit wine | |
| CN102132808A (en) | Cherry tomato fruit cakes | |
| CN105265706A (en) | Making method of teeth-protection sweet orange soft sweets | |
| CN102125155A (en) | Spirulina fruit cake | |
| CN108419882A (en) | A kind of fortified milk sugar | |
| CN108157718A (en) | A kind of mulse | |
| CN107495050A (en) | A kind of mulse | |
| CN108419838A (en) | A kind of lichee milk | |
| CN104222947A (en) | Light soup hotpot condiment and preparation method thereof | |
| KR101733863B1 (en) | Ginseng chocolate method | |
| CN102058009A (en) | Tartary buckwheat ice cream | |
| CN105053438A (en) | Rose soft sweet and preparation method thereof | |
| CN105053439A (en) | Sweet osmanthus soft sweet and preparation method thereof | |
| CN105285959A (en) | Vinegar-containing jelly-type food | |
| CN102187970A (en) | Nutritious health noodle and preparation method thereof | |
| CN106942451A (en) | A kind of preparation method of the nougat containing corn extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180821 |
|
| WW01 | Invention patent application withdrawn after publication |