CN108770975A - A kind of candy and its production method - Google Patents
A kind of candy and its production method Download PDFInfo
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- CN108770975A CN108770975A CN201810516490.9A CN201810516490A CN108770975A CN 108770975 A CN108770975 A CN 108770975A CN 201810516490 A CN201810516490 A CN 201810516490A CN 108770975 A CN108770975 A CN 108770975A
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- chinese yam
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 29
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 29
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 29
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 29
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 27
- 235000021028 berry Nutrition 0.000 claims abstract description 26
- 229920001221 xylan Polymers 0.000 claims abstract description 20
- 150000004823 xylans Chemical class 0.000 claims abstract description 20
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 18
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 18
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 18
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 18
- 235000020224 almond Nutrition 0.000 claims abstract description 18
- 235000014121 butter Nutrition 0.000 claims abstract description 18
- 235000009165 saligot Nutrition 0.000 claims abstract description 18
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 16
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 15
- 101000693916 Gallus gallus Albumin Proteins 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000008939 whole milk Nutrition 0.000 claims abstract description 13
- 240000001085 Trapa natans Species 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims description 29
- 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 21
- 102000002322 Egg Proteins Human genes 0.000 claims description 21
- 108010000912 Egg Proteins Proteins 0.000 claims description 21
- 235000014103 egg white Nutrition 0.000 claims description 21
- 210000000969 egg white Anatomy 0.000 claims description 21
- 235000020357 syrup Nutrition 0.000 claims description 21
- 239000006188 syrup Substances 0.000 claims description 21
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 14
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000007493 shaping process Methods 0.000 claims description 10
- 244000241838 Lycium barbarum Species 0.000 claims description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 8
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 8
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 240000001008 Dimocarpus longan Species 0.000 claims description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 6
- 229910052802 copper Inorganic materials 0.000 claims description 6
- 239000010949 copper Substances 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 14
- 239000005720 sucrose Substances 0.000 abstract description 14
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 235000015145 nougat Nutrition 0.000 description 15
- 241001083492 Trapa Species 0.000 description 14
- 210000003128 head Anatomy 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 235000019260 propionic acid Nutrition 0.000 description 3
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- 229920002488 Hemicellulose Polymers 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000001573 invertase Substances 0.000 description 2
- 235000011073 invertase Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
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- 238000000465 moulding Methods 0.000 description 2
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- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 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 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-IOVATXLUSA-N Xylose Natural products O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- PYMYPHUHKUWMLA-VAYJURFESA-N aldehydo-L-arabinose Chemical compound OC[C@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VAYJURFESA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 244000005709 gut microbiome Species 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 210000000003 hoof Anatomy 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 210000002027 skeletal muscle Anatomy 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000009955 starching Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 125000000969 xylosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)CO1)* 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
- A23G3/42—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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—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
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of candy and its production method, which includes that following component is made by quality parts ratio：5000 parts of malt syrup, 350-380 parts of berry sugar, 500-550 parts of Chicken Albumin, 3-7 parts of tower tower powder, 45-55 parts of L-arabinose, 350-400 parts of xylan, 65-75 parts of salt, 1000-1100 parts of anhydrous butter oil, 950-1030 parts of whole milk powder, 2800-3200 parts of almond grain, 35-40 parts of Chinese yam, 18-25 parts of water chestnut starch, 5-10 parts of flaxseed gum, 500-600 parts of sweet liquid.Candy of the present invention reduces sucrose and is ingested absorption, and neither too hard, nor too soft, forming by human body, is not easy scaling-off.
Description
Technical field
The invention belongs to food technology field, a kind of candy and its production method are concretely related to.
Background technology
In traditional nougat manufacture craft, the preparation of syrup frequently with higher proportion sucrose, products made thereby sugariness and
Heat is relatively high, and nutrition is single, does not meet demand of the modern vast consumer groups to nutrition health, and easily to tooth and
Oral cavity adversely affects；But if in order to control sugariness and heat, the dosage of sucrose is terrifically reduced, or even only uses maltose
Come make cannot, liquid sugar is more, and moisture is more, and maltose hygroscopicity is very strong, if not controlling dosage, does
The finished product gone out is easy to make moist, it is difficult to keep shape and mouthfeel, as all with maltose or sucrose amount it is seldom if, oagat malt sugar
It is thick, can not be molded.
Meanwhile how harder commercially available nougat institutional framework is, crisp, easily scaling-off, mouthfeel is not good enough.
Invention content
The present invention provides a kind of candy, reduces sucrose and is ingested absorption by human body, and is neither too hard, nor too soft, forming is not easy
Slag, the present invention also provides its production methods.
The present invention is achieved through the following technical solutions：
A kind of candy includes that following component is made by quality parts ratio：5000 parts of malt syrup, berry sugar 350-380
Part, 500-550 parts of Chicken Albumin, 3-7 parts of tower tower powder, 45-55 parts of L-arabinose, 350-400 parts of xylan, 65-75 parts of salt,
1000-1100 parts of anhydrous butter oil, 950-1030 parts of whole milk powder, 2800-3200 parts of almond grain, 35-40 parts of Chinese yam, water chestnut starch
18-25 parts, 5-10 parts of flaxseed gum, 500-600 parts of sweet liquid；
The preparation method of the sweet liquid is：Radix Glycyrrhizae 10-15 parts by weight, matrimony vine 3-5 parts by weight, Siraitia grosvenorii 6-8 parts by weight, dragon
Eye meat 3-5 parts by weight, after adding 100 parts by weight boilings to boil, slow boiling endures 1.8-2h, and filtering obtains sweet liquid；
The malt syrup is the maltose of maltose content 80-85% (maltose accounts for the percentage of total solid yield)
Slurry.
Preferably, a kind of candy includes that following component is made by quality parts ratio：5000 parts of malt syrup, berry sugar
360 parts, 550 parts of Chicken Albumin, 5 parts of tower tower powder, 50 parts of L-arabinose, 400 parts of xylan, 70 parts of salt, anhydrous butter oil 1000
Part, 1000 parts of whole milk powder, 3000 parts of almond grain, 40 parts of Chinese yam, 20 parts of water chestnut starch, 7 parts of flaxseed gum, 500 parts of sweet liquid；
The preparation method of the sweet liquid is：10 parts by weight of Radix Glycyrrhizae, 4 parts by weight of matrimony vine, 8 parts by weight of Siraitia grosvenorii, 5 weight of arillus longan
Part is measured, after adding 100 parts by weight boilings to boil, slow boiling endures 2h, and filtering obtains sweet liquid；
The malt syrup is the malt syrup of maltose content 85%.
Preferably, further include 150-170 parts by weight matcha powders, can make and smear tea flavour nougat.
The production method of above-mentioned candy, includes the following steps：
(1) oven preheats 170-180 DEG C, and almond grain is put into baking tray and toasts 15-18min, then adjusts oven temperature
It it is 50-60 DEG C, heat preservation is spare；
(2) by Chicken Albumin, tower tower powder, the berry sugar (accounting for berry sugar total amount 10-15wt%) of 10-15wt%, L- I
Uncle's sugar, xylan, salt, are put into agitator and quickly dismiss 4-5min to stiff peaks with the spherical stirring head of blender, obtain
Egg white icing；
(3) Chinese yam is removed the peel, and grinding obtains Chinese yam pulp；
(4) malt syrup, remaining berry sugar, Chinese yam pulp, water chestnut starch, flaxseed gum, sweet liquid are put into copper pot and are heated to
123-125 DEG C, obtain syrup；
(5) anhydrous butter oil is melted, the temperature after thawing is 65-70 DEG C；
(6) egg white icing uses the spherical stirring head middling speed of blender to beat again, during whipping, is slowly continuously added to
Well-done syrup, syrup are added after egg white icing, persistently beat 45-55s, and steam in the syrup that volatilizees prevents steam overweight, sugared mistake
It is soft, and increase the gas in egg white icing, so that nougat is tasted will not stick to one's teeth；
(7) egg white icing continues middling speed whipping, during whipping, is slowly continuously added to the anhydrous butter oil melted, stirring
Mixing；
(8) blender replaces fan-shaped stirring-head, and stirring at low speed is slowly added into whole milk powder, almond grain, stirs evenly；
(9) the sugared body being stirred is poured on the operation console for having completed oilpaper, turns over sugar by hand to substantially uniformity；
(10) sugared body is put into shaping in shaping disc, room temperature cools down 2-2.5h, cutting block forming, packaging.
The nougat for smearing tea flavour is additionally added 150-170 parts by weight matcha powders, stirs evenly in the step (8).
Preferably, the granularity of the berry sugar is 110-120 mesh.
In the present invention, L-arabinose is as a kind of novel sugar sweetener, because it can selectively inhibit to decompose
The invertase of sucrose, to reduce the absorption of sucrose and the generation of new fats, to control the raising of blood glucose.Unabsorbed L-
Arabinose degradable generation short chain fatty acids such as succinic acid, propionic acid, lactic acid in enteron aisle, reduce the pH value of enteron aisle, are beneficial
The breeding of bacterium provides acidic environment, increases the breeding of intestinal beneficial bacterium (especially Bifidobacterium), while eliminating harmful intestinal tract
Bacterium can more effectively improve human body intestinal canal health.L-arabinose also has liver-protecting and alcoholism-relieving, strengthens the work(such as skeletal muscle, cleaning blood vessel
Effect.
In the present invention, " xylan (Xylan) " is the non-starch polysaccharide that nature yield is only second to cellulose, main
Sugar unit is xylose, is polymerized by ten or more sugar units, and average molecular weight is more than 10000.(plant cell wall polysaccharides are people
The basic source of class dietary fiber, including cellulose and hemicellulose two large divisions.Hemicellulose using xylan as main component,
Tight ties up the surface of fibril in cellulose, accounts for about 30% or so of cell wall dry weight), CAS:9014-66-8.
The indispensable natural dietary fiber that xylan is metabolized as human health, xylan are sent out through enteric microorganism
Ferment, selectivity increase production propionic acid, and propionic acid enters liver regulating lipid metabolism, including inhibits cholesterol biosynthesis, inhibits triglyceride product
It is tired, mitigate adipose tissue inflammation reaction etc., under modern diet mode, taking in enough xylans helps to restore intestinal health
Bacterial community realizes lipid metaboli health.Xylan keeps good macromolecular structure, can be sent to the distalmost end of enteron aisle, performance changes
It is apt to full intestinal microflora, acidification distal gut, increase excrement are aqueous, the health effect of Constipation.
The beneficial effects are mainly as follows following aspect：
(1) L-arabinose can selectively inhibit the invertase of decomposing sucrose, to reduce the absorption of sucrose and new
The generation of fat, makes candy in the case where not influencing sweet mouthfeel, reduces absorption of human body sucrose, reduces the danger of overfeeding sucrose
Evil.The logical intestines effect for coordinating xylan, is further reduced the absorption of sugar, while xylan is as natural dietary fiber, to human body
It is healthy and beneficial.
(2) it uses Radix Glycyrrhizae, matrimony vine, Siraitia grosvenorii, arillus longan compounding infusion to obtain sweet liquid, there is natural sweet taste, it can be into one
Step reduces the dosage of sucrose, and manufactured candy mouthfeel level is enriched, special taste, and with nourishing the liver moistening lung, qi-restoratives
The effect of appetizing.
(3) addition of Chinese yam pulp, water chestnut starch and flaxseed gum has good dilatancy, gelation and caking property, makes sugar
Fruit more high resilience and toughness, cutting and it is edible when be not easy scaling-off, mouthfeel is more preferable, can reduce the dosage of sucrose to a certain extent
Without influencing nougat molding and chewy texture；Nougat can be reduced simultaneously endures syrup temp (the sugar cook slurry temperature of common nougat
Degree is 140-145 DEG C), the high temperature degree of nutrient is reduced, and save time and the energy.
Specific implementation mode
With reference to embodiment, present disclosure is further illustrated.It should be appreciated that the implementation of the present invention is not limited to
In the following examples, the accommodation in any form and/or change made to the present invention fall within the scope of the present invention.
In the present invention, if not refering in particular to, all parts, percentage are unit of weight, and all equipment and raw material etc. are equal
It is commercially available or the industry is common.Method in following embodiments is unless otherwise instructed the routine of this field
Method.
In embodiment, xylan is produced by Guilin Xian Yuan Bioisystech Co., Ltd.
Embodiment 1
5000 parts of malt syrup, 360 parts of berry sugar, 550 parts of Chicken Albumin, 5 parts of tower tower powder, 50 parts of L-arabinose, wood
400 parts of glycan, 70 parts of salt, 1000 parts of anhydrous butter oil, 1000 parts of whole milk powder, 3000 parts of almond grain, 40 parts of Chinese yam, water chestnut starch 20
Part, 7 parts of flaxseed gum, 500 parts of sweet liquid；
The preparation method of the sweet liquid is：10 parts by weight of Radix Glycyrrhizae, 4 parts by weight of matrimony vine, 8 parts by weight of Siraitia grosvenorii, 5 weight of arillus longan
Part is measured, after adding 100 parts by weight boilings to boil, slow boiling endures 2h, and filtering obtains sweet liquid；
The malt syrup is the malt syrup of maltose content 85%.
The production method of above-mentioned candy, includes the following steps：
(1) oven preheats 170 DEG C, and almond grain is put into baking tray and toasts 15min, and it is 55 DEG C then to adjust oven temperature,
It keeps the temperature spare；
(2) by Chicken Albumin, tower tower powder, the berry sugar for accounting for berry sugar total amount 15wt%, L-arabinose, xylan, salt,
It is put into agitator and quickly dismisses 5min to stiff peaks with the spherical stirring head of blender, obtain egg white icing；Berry sugar is selected
110 mesh.
(3) Chinese yam is removed the peel, and grinding obtains Chinese yam pulp；
(4) malt syrup, remaining berry sugar, Chinese yam pulp, water chestnut starch, flaxseed gum, sweet liquid are put into copper pot and are heated to
123-125 DEG C, obtain syrup；
(5) anhydrous butter oil is melted, the temperature after thawing is 65-70 DEG C；
(6) egg white icing uses the spherical stirring head middling speed of blender to beat again, during whipping, is slowly continuously added to
Well-done syrup, syrup are added after egg white icing, persistently beat 50s；
(7) egg white icing continues middling speed whipping, during whipping, is slowly continuously added to the anhydrous butter oil melted, stirring
Mixing；
(8) blender replaces fan-shaped stirring-head, and stirring at low speed is slowly added into whole milk powder, almond grain, stirs evenly；
(9) the sugared body being stirred is poured on the operation console for having completed oilpaper, turns over sugar by hand to substantially uniformity；
(10) sugared body is put into shaping in shaping disc, room temperature cools down 2-2.5h, cutting block forming, packaging.
Embodiment 2
A kind of candy includes that following component is made by quality parts ratio：
5000 parts of malt syrup, 350 parts of berry sugar, 520 parts of Chicken Albumin, 7 parts of tower tower powder, 45 parts of L-arabinose, wood
350 parts of glycan, 65 parts of salt, 1100 parts of anhydrous butter oil, 1020 parts of whole milk powder, 3200 parts of almond grain, 35 parts of Chinese yam, water chestnut starch 25
Part, 10 parts of flaxseed gum, 550 parts of sweet liquid；
The preparation method of the sweet liquid is：12 parts by weight of Radix Glycyrrhizae, 5 parts by weight of matrimony vine, 7 parts by weight of Siraitia grosvenorii, 3 weight of arillus longan
Part is measured, after adding 100 parts by weight boilings to boil, slow boiling endures 1.8h, and filtering obtains sweet liquid；
The malt syrup is the malt syrup of maltose content 80%.
The production method of above-mentioned candy, includes the following steps：
(1) oven preheats 170 DEG C, and almond grain is put into baking tray and toasts 15min, and it is 55 DEG C then to adjust oven temperature,
It keeps the temperature spare；
(2) it by Chicken Albumin, tower tower powder, the berry sugar of 10wt%, L-arabinose, xylan, salt, is put into agitator
4min is quickly dismissed to stiff peaks with the spherical stirring head of blender, obtains egg white icing；Berry sugar selects 120 mesh.
(3) Chinese yam is removed the peel, and grinding obtains Chinese yam pulp；
(4) malt syrup, remaining berry sugar, Chinese yam pulp, water chestnut starch, flaxseed gum, sweet liquid are put into copper pot and are heated to
123-125 DEG C, obtain syrup；
(5) anhydrous butter oil is melted, the temperature after thawing is 65-70 DEG C；
(6) egg white icing uses the spherical stirring head middling speed of blender to beat again, during whipping, is slowly continuously added to
Well-done syrup, syrup are added after egg white icing, persistently beat 45s；
(7) egg white icing continues middling speed whipping, during whipping, is slowly continuously added to the anhydrous butter oil melted, stirring
Mixing；
(8) blender replaces fan-shaped stirring-head, and stirring at low speed is slowly added into whole milk powder, almond grain, stirs evenly；
(9) the sugared body being stirred is poured on the operation console for having completed oilpaper, turns over sugar by hand to substantially uniformity；
(10) sugared body is put into shaping in shaping disc, room temperature cools down 2-2.5h, cutting block forming, packaging.
Embodiment 3
A kind of candy includes that following component is made by quality parts ratio：
5000 parts of malt syrup, 380 parts of berry sugar, 550 parts of Chicken Albumin, 3 parts of tower tower powder, 55 parts of L-arabinose, wood
380 parts of glycan, 75 parts of salt, 1040 parts of anhydrous butter oil, 950 parts of whole milk powder, 2800 parts of almond grain, 38 parts of Chinese yam, water chestnut starch 18
Part, 6 parts of flaxseed gum, 600 parts of sweet liquid and 160 parts of matcha powder；
The preparation method of the sweet liquid is：15 parts by weight of Radix Glycyrrhizae, 3 parts by weight of matrimony vine, 6 parts by weight of Siraitia grosvenorii, 4 weight of arillus longan
Part is measured, after adding 100 parts by weight boilings to boil, slow boiling endures 2h, and filtering obtains sweet liquid；
The malt syrup is the malt syrup of maltose content 85%.
The production method of above-mentioned candy, includes the following steps：
(1) oven preheats 180 DEG C, and almond grain is put into baking tray and toasts 17min, and it is 50 DEG C then to adjust oven temperature,
It keeps the temperature spare；
(2) it by Chicken Albumin, tower tower powder, the berry sugar of 12wt%, L-arabinose, xylan, salt, is put into agitator
4.5min is quickly dismissed to stiff peaks with the spherical stirring head of blender, obtains egg white icing；Berry sugar selects 120 mesh.
(3) Chinese yam is removed the peel, and grinding obtains Chinese yam pulp；
(4) malt syrup, remaining berry sugar, Chinese yam pulp, water chestnut starch, flaxseed gum, sweet liquid are put into copper pot and are heated to
123-125 DEG C, obtain syrup；
(5) anhydrous butter oil is melted, the temperature after thawing is 65-70 DEG C；
(6) egg white icing uses the spherical stirring head middling speed of blender to beat again, during whipping, is slowly continuously added to
Well-done syrup, syrup are added after egg white icing, persistently beat 55s；
(7) egg white icing continues middling speed whipping, during whipping, is slowly continuously added to the anhydrous butter oil melted, stirring
Mixing；
(8) blender replaces fan-shaped stirring-head, and whole milk powder, matcha powder and almond grain is slowly sequentially added in stirring at low speed,
It stirs evenly；
(9) the sugared body being stirred is poured on the operation console for having completed oilpaper, turns over sugar by hand to substantially uniformity；
(10) sugared body is put into shaping in shaping disc, room temperature cools down 2-2.5h, cutting block forming, packaging.
Comparative example 1
The confectionery formulations of comparative example 1 do not include Chinese yam, water chestnut starch and flaxseed gum, stir off and are added without Chinese yam pulp, horse when starching
Hoof powder, flaxseed gum, remaining recipe ingredient and the preparation method is the same as that of Example 1.
Comparative example 2
The confectionery formulations of comparative example 1 do not include Chinese yam, water chestnut starch and flaxseed gum, and in preparation method, (4) step is：
Malt syrup, remaining berry sugar, sweet liquid are put into copper pot and are heated to 140-145 DEG C, syrup is obtained；
Stir off slurry when be added without Chinese yam pulp, water chestnut starch, flaxseed gum, remaining recipe ingredient and the preparation method is the same as that of Example 1.
Sensory evaluation is carried out to the nougat of embodiment 1-3 and comparative example 1 and 2.
The nougat of embodiment 1-3, easily molded, sugared body surface face and section are lubricious, neat in edge, internal without apparent deformation
Stomata is uniform, and quality is crisp, does not stick to one's teeth, fine and smooth, neither too hard, nor too soft, has chewiness, sugariness mild.
The nougat of comparative example 1, it is wet soft, it is difficult to be molded, stick to one's teeth.
The nougat of comparative example 2, plastic, hardness is higher, and easily scaling-off when cutting and is edible, chewiness is poor.
It can be seen that the addition of Chinese yam pulp, water chestnut starch and flaxseed gum, make candy more high resilience and toughness, cutting and
It is not easy scaling-off when edible, mouthfeel is more preferable, can reduce the dosage of sucrose to a certain extent without influencing nougat molding and chewy texture；
Nougat can be reduced simultaneously endures syrup temp (syrup temp of enduring of common nougat is 140-145 DEG C), reduces nutrient
High temperature degree, and save time and the energy.
Although inventor has done more detailed elaboration to technical scheme of the present invention and has enumerated, it should be understood that right
For the those skilled in the art of this field one, modification is made to above-described embodiment or uses equivalent alternative solution, this
It is it is clear that these made without departing from theon the basis of the spirit of the present invention are changed or changed to those skilled in the art
Into belonging to the scope of protection of present invention.
Claims (6)
1. a kind of candy, it is characterised in that：It includes that following component is made by quality parts ratio：
5000 parts of malt syrup, 350-380 parts of berry sugar, 500-550 parts of Chicken Albumin, 3-7 parts of tower tower powder, L-arabinose
45-55 parts, 350-400 parts of xylan, 65-75 parts of salt, 1000-1100 parts of anhydrous butter oil, 950-1030 parts of whole milk powder, almond
2800-3200 parts of grain, 35-40 parts of Chinese yam, 18-25 parts of water chestnut starch, 5-10 parts of flaxseed gum, 500-600 parts of sweet liquid；
The preparation method of the sweet liquid is：Radix Glycyrrhizae 10-15 parts by weight, matrimony vine 3-5 parts by weight, Siraitia grosvenorii 6-8 parts by weight, arillus longan
3-5 parts by weight, after adding 100 parts by weight boilings to boil, slow boiling endures 1.8-2h, and filtering obtains sweet liquid；
The malt syrup is the malt syrup of maltose content 80-85%.
2. a kind of candy as described in claim 1, it is characterised in that：It includes that following component is made by quality parts ratio：
5000 parts of malt syrup, 360 parts of berry sugar, 550 parts of Chicken Albumin, 5 parts of tower tower powder, 50 parts of L-arabinose, xylan
400 parts, 70 parts of salt, 1000 parts of anhydrous butter oil, 1000 parts of whole milk powder, 3000 parts of almond grain, 40 parts of Chinese yam, 20 parts of water chestnut starch,
7 parts of flaxseed gum, 500 parts of sweet liquid；
The preparation method of the sweet liquid is：10 parts by weight of Radix Glycyrrhizae, 4 parts by weight of matrimony vine, 8 parts by weight of Siraitia grosvenorii, 5 weight of arillus longan
Part, after adding 100 parts by weight boilings to boil, slow boiling endures 2h, and filtering obtains sweet liquid；
The malt syrup is the malt syrup of maltose content 85%.
3. a kind of candy as claimed in claim 1 or 2, it is characterised in that：It further includes 150-170 parts by weight matcha powders.
4. the production method of candy as claimed in claim 1 or 2, it is characterised in that：Include the following steps：
(1) oven preheats 170-180 DEG C, and almond grain is put into baking tray and toasts 15-18min, and it is 50- then to adjust oven temperature
60 DEG C, heat preservation is spare；
(2) it by Chicken Albumin, tower tower powder, the berry sugar of 10-15wt%, L-arabinose, xylan, salt, is put into agitator
4-5min is quickly dismissed to stiff peaks with the spherical stirring head of blender, obtains egg white icing；
(3) Chinese yam is removed the peel, and grinding obtains Chinese yam pulp；
(4) malt syrup, remaining berry sugar, Chinese yam pulp, water chestnut starch, flaxseed gum, sweet liquid are put into copper pot and are heated to 123-
125 DEG C, obtain syrup；
(5) anhydrous butter oil is melted, the temperature after thawing is 65-70 DEG C；
(6) egg white icing uses the spherical stirring head middling speed of blender to beat again, during whipping, is slowly continuously added to cooked
Syrup, syrup be added egg white icing after, persistently beat 45-55s；
(7) egg white icing continues middling speed whipping, during whipping, is slowly continuously added to the anhydrous butter oil melted, stirs and evenly mixs；
(8) blender replaces fan-shaped stirring-head, and stirring at low speed is slowly added into whole milk powder, almond grain, stirs evenly；
(9) the sugared body being stirred is poured on the operation console for having completed oilpaper, turns over sugar by hand to substantially uniformity；
(10) sugared body is put into shaping in shaping disc, room temperature cools down 2-2.5h, cutting block forming, packaging.
5. the production method of candy as claimed in claim 4, it is characterised in that：In the step (8), it is additionally added 150-170
Parts by weight matcha powder, stirs evenly.
6. the production method of candy as claimed in claim 4, it is characterised in that：The granularity of the berry sugar is 110-120 mesh.
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Application publication date: 20181109 |