CN108902428A - 一种牛轧糖 - Google Patents
一种牛轧糖 Download PDFInfo
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- CN108902428A CN108902428A CN201810526256.4A CN201810526256A CN108902428A CN 108902428 A CN108902428 A CN 108902428A CN 201810526256 A CN201810526256 A CN 201810526256A CN 108902428 A CN108902428 A CN 108902428A
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- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 13
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- 235000013305 food Nutrition 0.000 description 4
- 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 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 description 3
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- -1 albumen Substances 0.000 description 1
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Classifications
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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
-
- 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
- A23G3/364—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
- A23G3/42—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
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- 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
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- Health & Medical Sciences (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
本发明提供了一种牛轧糖，包括以下重量份的原料组成：花生仁25‑35份、燕麦16‑20份、木糖醇12‑16份、麦芽糖醇5‑8份、异麦芽酮糖醇2‑4份、山梨糖醇3‑6份、L‑阿拉伯糖0.8‑1.5份、脱脂奶粉15‑20份、椰子油5‑10份、香兰素1.2‑1.6份、食盐0.6‑1.2份、核桃仁4‑8份、腰果5‑8份、芝麻2.2‑3.8份、蛋白液0.8‑1.5份、水适量。
Description
技术领域
本发明涉及糖果食品生产领域，具体涉及到一种牛轧糖。
背景技术
牛轧糖又称蛋白糖，是用蛋白、糖浆、果仁等材料加工制成的糖果，由于入口香甜，常常伴有牛奶与花生的香味，吃起来有嚼劲，因此深受我国消费者的喜欢。由于牛轧糖原材料中包括果糖糖浆、蔗糖、白砂糖等高含糖量成分，食用后会导致血糖增高以及大量热量的摄入，不适合糖尿病人群以及肥胖人群，因此一种低含糖量的牛轧糖成为市场上需要解决的难题。
发明内容
为了克服上述现有技术中的缺陷，本发明提供了一种牛轧糖，该牛轧糖的含糖量较低，食用后不易导致血糖增高等现象，适合广大糖尿病患者以及肥胖类群体的食用。
技术方案
一种牛轧糖，包括以下重量份的原料组成：花生仁25-35份、燕麦16-20份、木糖醇12-16份、麦芽糖醇5-8份、异麦芽酮糖醇2-4份、山梨糖醇3-6份、L-阿拉伯糖0.8-1.5份、脱脂奶粉15-20份、椰子油5-10份、香兰素1.2-1.6份、食盐0.6-1.2份、核桃仁4-8份、腰果5-8份、芝麻2.2-3.8份、蛋白液0.8-1.5份、水适量。
包括以下重量份的原料组成：花生仁28-30份、燕麦18-20份、木糖醇14-15份、麦芽糖醇6-8份、异麦芽酮糖醇4份、山梨糖醇3-5份、L-阿拉伯糖1.2-1.3份、脱脂奶粉18-20份、椰子油6-8份、香兰素1.5份、食盐0.8-1份、核桃仁5-6份、腰果6-8份、芝麻2.8-3.2份、蛋白液1-1.2份、水适量。
包括以下重量份的原料组成：花生仁30份、燕麦20份、木糖醇15份、麦芽糖醇6份、异麦芽酮糖醇4份、山梨糖醇5份、L-阿拉伯糖1.2份、脱脂奶粉20份、椰子油8份、香兰素1.5份、食盐0.8份、核桃仁6份、腰果8份、芝麻3份、蛋白液1.2份、水适量。
包括以下制备步骤：
(1)取燕麦、芝麻、腰果、核桃仁与花生仁放入炒锅中混合炒熟，得到熟料后将其摊开后降温至室温后留取备用；
(2)将木糖醇、麦芽糖醇、异麦芽酮糖醇、山梨糖醇、L-阿拉伯糖和食盐加入适量水后放进煮锅里进行熬煮，得到糖醇液；
(3)当糖醇液熬煮至120度时，将三分之一的糖醇液倒出至盛有已发泡蛋白液的容器中并不断搅拌，搅拌过程中倒入脱脂奶粉并继续搅拌得到糖醇浆体留取备用；
(4)将煮锅内的剩余三分之二糖醇液继续熬煮，熬煮至155度时，缓慢将糖醇浆体倒入至煮锅内并加入椰子油和香兰素后开始搅拌，最后得到糖醇基体留取备用；
(5)将熟料倒入至煮锅内与糖醇基体后一边加热一边继续搅拌，直至呈糖膏状。
(6)搅拌均匀后停止加热，冷却降温后通过压片机压片成型，切块包装既得成品。
在步骤(3)中，不断搅拌的时间为8-15分钟，继续搅拌的时间为10-15分钟。
在步骤(4)中，开始搅拌的时间为12-15分钟。
在步骤(5)中，一边搅拌的时间为20-25分钟。
在步骤(6)中，冷却温度为60-70度。
有益效果
本发明与现有技术相比，具有以下有益效果：
相比较传统的高糖类牛轧糖，本牛轧糖不仅不含蔗糖果糖成分，而且在原料中增加了燕麦等粗粮以及核桃仁、腰果、芝麻等食品原料，不仅带来丰富的营养元素，富含多种氨基酸、磷、铁、钙、维生素B等微量元素，具有改善血液循环、降低血压、胆固醇等保健作用。
具体实施方式
为更好地说明阐述本发明内容，下面结合实施实例进行展开说明：
本发明提供了一种牛轧糖，包括以下重量份的原料组成：花生仁25-35份、燕麦16-20份、木糖醇12-16份、麦芽糖醇5-8份、异麦芽酮糖醇2-4份、山梨糖醇3-6份、L-阿拉伯糖0.8-1.5份、脱脂奶粉15-20份、椰子油5-10份、香兰素1.2-1.6份、食盐0.6-1.2份、核桃仁4-8份、腰果5-8份、芝麻2.2-3.8份、蛋白液0.8-1.5份、水适量。
具体的，包括以下制备步骤：
(1)取燕麦20份、芝麻3份、腰果8份、核桃仁6份与花生仁30份放入炒锅中混合炒熟，得到熟料后将其摊开后降温至室温后留取备用；
(2)将木糖醇15份、麦芽糖醇6份、异麦芽酮糖醇4份、山梨糖醇5份、L-阿拉伯糖1.2份和食盐0.8份加入适量水后放进煮锅里进行熬煮，得到糖醇液；
(3)当糖醇液熬煮至120度时，将三分之一的糖醇液倒出至盛有1.2份已发泡蛋白液的容器中并不断搅拌，搅拌过程中倒入脱脂奶粉20份并继续搅拌得到糖醇浆体留取备用；
(4)将煮锅内的剩余三分之二糖醇液继续熬煮，熬煮至155度时，缓慢将糖醇浆体倒入至煮锅内并加入椰子油8份和香兰素1.5份后开始搅拌，最后得到糖醇基体留取备用；
(5)将熟料倒入至煮锅内与糖醇基体后一边加热一边继续搅拌，直至呈糖膏状。
(6)搅拌均匀后停止加热，冷却降温后通过压片机压片成型，切块包装既得。
在步骤(3)中，不断搅拌的时间为8-15分钟，继续搅拌的时间为10-15分钟。
在步骤(4)中，开始搅拌的时间为12-15分钟。
在步骤(5)中，一边搅拌的时间为20-25分钟。
在步骤(6)中，冷却温度为60-70度。
相比较传统的高糖类牛轧糖，本牛轧糖不仅不含蔗糖果糖成分，而且在原料中增加了燕麦等粗粮以及核桃仁、腰果、芝麻等食品原料，不仅带来丰富的营养元素，富含多种氨基酸、磷、铁、钙、维生素B等微量元素，具有改善血液循环、降低血压、胆固醇等保健作用，含糖量较低，食用后不易导致血糖增高等现象，适合广大糖尿病患者以及肥胖类群体的食用。
最后应说明的是：以上实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述实施例对本发明技术方案进行了详细的说明，本领域的技术人员应当理解，其依然可以对前述实施例所记载的技术方案进行修改，或者对其中部分技术特征进行同等替换；而这些修改或者替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的精神与范围。
Claims (8)
1.一种牛轧糖，其特征在于：包括以下重量份的原料组成：花生仁25-35份、燕麦16-20份、木糖醇12-16份、麦芽糖醇5-8份、异麦芽酮糖醇2-4份、山梨糖醇3-6份、L-阿拉伯糖0.8-1.5份、脱脂奶粉15-20份、椰子油5-10份、香兰素1.2-1.6份、食盐0.6-1.2份、核桃仁4-8份、腰果5-8份、芝麻2.2-3.8份、蛋白液0.8-1.5份、水适量。
2.根据权利要求1所述的一种牛轧糖，其特征在于：包括以下重量份的原料组成：花生仁28-30份、燕麦18-20份、木糖醇14-15份、麦芽糖醇6-8份、异麦芽酮糖醇4份、山梨糖醇3-5份、L-阿拉伯糖1.2-1.3份、脱脂奶粉18-20份、椰子油6-8份、香兰素1.5份、食盐0.8-1份、核桃仁5-6份、腰果6-8份、芝麻2.8-3.2份、蛋白液1-1.2份、水适量。
3.根据权利要求1所述的一种牛轧糖，其特征在于：包括以下重量份的原料组成：花生仁30份、燕麦20份、木糖醇15份、麦芽糖醇6份、异麦芽酮糖醇4份、山梨糖醇5份、L-阿拉伯糖1.2份、脱脂奶粉20份、椰子油8份、香兰素1.5份、食盐0.8份、核桃仁6份、腰果8份、芝麻3份、蛋白液1.2份、水适量。
4.根据权利要求1-3之一所述的一种牛轧糖，其特征在于：包括以下制备步骤：
(1)取燕麦、芝麻、腰果、核桃仁与花生仁放入炒锅中混合炒熟，得到熟料后将其摊开后降温至室温后留取备用；
(2)将木糖醇、麦芽糖醇、异麦芽酮糖醇、山梨糖醇、L-阿拉伯糖和食盐加入适量水后放进煮锅里进行熬煮，得到糖醇液；
(3)当糖醇液熬煮至120度时，将三分之一的糖醇液倒出至盛有已发泡蛋白液的容器中并不断搅拌，搅拌过程中倒入脱脂奶粉并继续搅拌得到糖醇浆体留取备用；
(4)将煮锅内的剩余三分之二糖醇液继续熬煮，熬煮至155度时，缓慢将糖醇浆体倒入至煮锅内并加入椰子油和香兰素后开始搅拌，最后得到糖醇基体留取备用；
(5)将熟料倒入至煮锅内与糖醇基体后一边加热一边继续搅拌，直至呈糖膏状。
(6)搅拌均匀后停止加热，冷却降温后通过压片机压片成型，切块包装既得成品。
5.根据权利要求4所述的一种牛轧糖，其特征在于：在步骤(3)中，不断搅拌的时间为8-15分钟，继续搅拌的时间为10-15分钟。
6.根据权利要求4所述的一种牛轧糖，其特征在于：在步骤(4)中，开始搅拌的时间为12-15分钟。
7.根据权利要求4所述的一种牛轧糖，其特征在于：在步骤(5)中，一边搅拌的时间为20-25分钟。
8.根据权利要求4所述的一种牛轧糖，其特征在于：在步骤(6)中，冷却温度为60-70度。
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