CN109548945A - A kind of snowflake that mouthfeel is mild is crisp and its processing technology - Google Patents
A kind of snowflake that mouthfeel is mild is crisp and its processing technology Download PDFInfo
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- CN109548945A CN109548945A CN201811588508.2A CN201811588508A CN109548945A CN 109548945 A CN109548945 A CN 109548945A CN 201811588508 A CN201811588508 A CN 201811588508A CN 109548945 A CN109548945 A CN 109548945A
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- 238000005516 engineering process Methods 0.000 title claims abstract description 15
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- 235000015895 biscuits Nutrition 0.000 claims abstract description 22
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 19
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 18
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 18
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 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 claims abstract description 17
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 17
- 229940035436 maltitol Drugs 0.000 claims abstract description 17
- 235000010449 maltitol Nutrition 0.000 claims abstract description 17
- 239000000845 maltitol Substances 0.000 claims abstract description 17
- 229940043353 maltol Drugs 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000008939 whole milk Nutrition 0.000 claims abstract description 16
- 235000020357 syrup Nutrition 0.000 claims description 16
- 239000006188 syrup Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 13
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- 235000004634 cranberry Nutrition 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000155 melt Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
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- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 4
- 239000010959 steel Substances 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000000645 desinfectant Substances 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
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- 238000002844 melting Methods 0.000 claims description 3
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- 239000007921 spray Substances 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000015145 nougat Nutrition 0.000 description 5
- 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 description 3
- 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 description 3
- 238000011156 evaluation Methods 0.000 description 3
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- 150000005846 sugar alcohols Chemical class 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 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 2
- 241000209140 Triticum Species 0.000 description 2
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- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 239000008274 jelly Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 125000003071 maltose group Chemical group 0.000 description 1
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- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
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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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides that a kind of snowflake that mouthfeel is mild is crisp and its processing technology, it is related to food technology field, raw material including following parts by weight: concentration is 7-10 parts of malt syrup of 75%, concentration is 1-4 parts of maltitol of 75%, 1-2 parts of trehalose, 0.8-1.2 parts of whole milk powder, 1-2 parts of butter, 0.01-0.04 parts of maltol, 0.7-1.3 parts of anhydrous butter oil, 10-14 parts of biscuit, 0.1-0.4 parts of egg white, wet gelatin 0.6-1 parts, 0.01-0.04 parts of salt, 1-3 parts of white sugar, 0.4-0.6 parts of water, snowflake is crisp crisp without hard, mouthfeel is mild, it is agreeably sweet, it does not stick to one's teeth, free from extraneous odour, the malt syrup and maltitol sugariness that concentration is 75% are low and mild, palatability is strong, it is in good taste, processing technology is simple, The snowflake shortcake mouthfeel prepared is more preferable, it is easier to be mass produced, be worthy to be popularized.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of snowflake that mouthfeel is mild is crisp and its processing technology.
Background technique
Snowflake shortcake is a kind of crisp soft sweet food of mouthfeel, is " the advanced version " of nougat, is on the basis of nougat
On, add biscuit, a thin layer of milk powder is spread in flakes in the outside again.Although variation is less, but the addition of biscuit not only may be used
To neutralize sweet taste, and loose mouthfeel also makes a big difference with nougat.Strong milk is wrapped in various nuts and cake
Dry crushing has the tenacity of nougat to have the loose of biscuit again, and not only fragrant but also crisp, milk is full, is liked in recent years by more and more people
Love.Existing snowflake shortcake chinese raw materials first is that dry for refreshment, be exactly containing more for the dry main distinction with common biscuit of refreshment
More dietary fibers, these dietary fiber sources are in wheat bran, the skin of beancurd of beans, anhydrous vegetables, still, by artificial
After processing, the nutrition of the raw material in biscuit has been lost much, thus is to be unable to reach " 2016 Chinese residents dietary guidelines "
The amount of recommendation.Snowflake shortcake is similar with nougat way, is equally that can make of a bite non-stick pan, does not need oven, be in just
Can complete, but be in production can only small lot production, be not suitable for largely make and sell,
The type and manufacture craft of snowflake shortcake are varied, thus occur various snowflakes shortcakes in the market, taste,
Mouthfeel, the structure of snowflake shortcake are had nothing in common with each other.What existing snowflake shortcake had in the market is hard not crisp, and some sticks to one's teeth, and what is had is sweet,
And preservative and additive are added, it is not easy eat more.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of snowflake that mouthfeel is mild shortcake and its processing technologys, so that
Snowflake shortcake mouthfeel is mild, and crisp-fried is palatable, and processing technology is simple, convenient for producing in enormous quantities.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of snowflake that mouthfeel is mild is crisp, the raw material including following parts by weight: the malt syrup that mass concentration is 75%
7-10 parts, mass concentration be 75% 1-4 parts of maltitol, 1-2 parts of trehalose, 0.8-1.2 parts of whole milk powder, 1-2 parts of butter,
0.01-0.04 parts of maltol, 0.7-1.3 parts of anhydrous butter oil, 10-14 parts of biscuit, 0.1-0.4 parts of egg white, it is gelatin 0.6-1 parts wet,
0.01-0.04 parts of salt, 1-3 parts of white sugar, 0.4-0.6 parts of water.
Preferably, the raw material including following parts by weight: 8.5-9.5 parts of the malt syrup that concentration is 75%, concentration are
75% 1.5-3 parts of maltitol, 1.2-1.5 parts of trehalose, 0.9-1.1 parts of whole milk powder, 1.2-1.6 parts of butter, maltol
0.02-0.03 parts, 0.9-1.1 parts of anhydrous butter oil, 11-13 parts of biscuit, 0.2-0.3 parts of egg white, gelatin 0.8-0.9 parts wet, salt
0.01-0.03 parts, 1.5-2.5 parts of white sugar, 0.45-0.55 parts of water.
Preferably, the raw material including following parts by weight: the wheat that 9 parts of the malt syrup that concentration is 75%, concentration are 75%
2 parts of bud sugar alcohol, 1.35 parts of trehalose, 1.07 parts of whole milk powder, 1.34 parts of butter, 0.026 part of maltol, anhydrous butter oil 1.07
Part, 12 parts of biscuit, 0.27 part of egg white, 0.87 part of wet gelatin, 0.02 part of salt, 2 parts of white sugar, 0.51 part of water.
Wherein, wet gelatin the preparation method is as follows: being first added into interlayer colloidal sol pot according to the ratio of gelatin and water 1:5
Water opens steam≤0.2Mpa, and steam off when water is heated to 65 DEG C -70 DEG C opens stirring, and power is frozen in addition 120 slowly
Gelatin melts 30min, dissolves it sufficiently, close blender when no granular sensation in terms of vision, it is to be cooled to be put into cooling case platform
After to obtain wet gelatin spare.
Egg white is needed by cold treatment, and specific cold treatment method is as follows: eight hours before manufacture, egg white being dismantled and is put into appearance
In device, addition cold water is put into spare in rustless steel container after egg white melts thoroughly.
The processing technology of the mild snowflake shortcake of mouthfeel, comprising the following steps:
1) it prepares major ingredient: proportionally weighing the malt that malt syrup, concentration that water, white sugar, concentration are 75% are 75%
Sugar alcohol and trehalose are put into spare in electromagnetism preserving kettle；
2) it prepares auxiliary material: proportionally weighing whole milk powder, butter, maltol, salt and anhydrous butter oil investment stainless steel and hold
It is spare in device；
3) infusion: being placed on preserving kettle prepared in step 1) on electromagnetic cooker, opens heater switch, is opened with stainless steel shovel
Begin stirring, raw material forms syrup after melting, sensor is put into syrup, stops heating when infusion is to 110 DEG C；
4) it beats: pouring into the wet gelatin that addition has cooled down in whipper well-done syrup is endured in step 3), open at a slow speed
1min is stirred, is quickly stirred after colloid dissolution, the egg white whipper time 6min after cold treatment is added, shut down, to whipping
Prepared auxiliary material in step 2) is added in device to stir evenly；
5) it mixes: mixing and blending machine being preheating to 60-70 DEG C, first biscuit is added in mixing and blending machine, it then will step
The rapid syrup 4) beaten is slowly added into, and is stirred while adding, and is added positive and negative 2 circle of each stirring to syrup, is obtained sugared body；
6) form: sugared body being put into conveyer belt and starts to form, sugared body be put into before conveyer belt to conveyer belt and molding machine into
It serves a round of liquor to the guests smart spray disinfectant, and 5 DEG C of mechanism cold degree of molding is set, then sugared body is transported in slicking-in roller, by particle requirement adjusting
Sugared body thickness opens slicking-in roller and molding machine, Cranberry is manually spread before slicking-in roller in sugared body surface face, is cut by refrigerator
Type enters packaging.
It preferably, is 2% in the usage amount of sugared body surface face Cranberry in step 6).
(3) beneficial effect
The present invention provides a kind of snowflake that mouthfeel is mild shortcake and its processing technology, crisp without hard, the mouthfeel temperature of snowflake shortcake
With, it is agreeably sweet, it does not stick to one's teeth, free from extraneous odour, the malt syrup and maltitol sugariness that concentration is 75% are low and mild, palatability
By force, in good taste, the maltose especially in malt syrup is more stable to heat and acid, will not draw because of the decomposition of maltose under room temperature
It plays food spoilage or sweet taste to change, can extend the deadline of hedge appreciation of snowflake shortcake, maltitol is with good heat resistance, acidproof
Property and non-fermented, calorific value are low, can promote absorption of the human body to calcium, trehalose is to the intracorporal biomembrane of people, protein and nucleic acid
Equal large biological molecules have good protective effect, and the stable sweet taste of performance is mildly lasting, the greasy feeling of snowflake shortcake can be reduced, with wheat
The cooperation of other sweetening materials such as bud syrup, maltose, makes snowflake shortcake have peculiar flavour, is more liked by people, mouthfeel temperature of the present invention
The processing technology of the snowflake shortcake of sum is simple, and the snowflake shortcake mouthfeel prepared is more preferable, it is easier to be mass produced, be worthy to be popularized.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
Every other embodiment obtained, shall fall within the protection scope of the present invention under the premise of creative work.
Embodiment 1:
A kind of snowflake that mouthfeel is mild is crisp, the raw material including following parts by weight: 7 parts of malt syrup that concentration is 75%,
Maltitol 3 part, trehalose 1 part, whole milk powder 1.1 part, butter 1 part, maltol 0.03 part, anhydrous butter oil of the concentration for 75%
0.7 part, 13 parts of biscuit, 0.1 part of egg white, 0.9 part of wet gelatin, 0.01 part of salt, 2.5 parts of white sugar, 0.4 part of water.
Embodiment 2:
A kind of snowflake that mouthfeel is mild is crisp, the raw material including following parts by weight: 10 parts of malt syrup that concentration is 75%,
Maltitol 1.5 part, trehalose 2 part, whole milk powder 0.9 part, butter 2 part, maltol 0.02 part, anhydrous milk of the concentration for 75%
Oily 1.3 parts, 11 parts of biscuit, 0.4 part of egg white, 0.8 part of wet gelatin, 0.04 part of salt, 1.5 parts of white sugar, 0.6 part of water.
Embodiment 3:
A kind of snowflake that mouthfeel is mild is crisp, the raw material including following parts by weight: the malt syrup 8.5- that concentration is 75%
Part, concentration be 75% 4 parts of maltitol, 1.2 parts of trehalose, 1.2 parts of whole milk powder, 1.2 parts of butter, 0.04 part of maltol,
0.9 part of anhydrous butter oil, 14 parts of biscuit, 0.2 part of egg white, 1 part of wet gelatin, 0.01 part of salt, 3 parts of white sugar, 0.45 part of water.
Embodiment 4:
A kind of snowflake that mouthfeel is mild is crisp, the raw material including following parts by weight: the malt syrup 9.5 that concentration is 75%
Part, concentration be 75% 1 part of maltitol, 1.5 parts of trehalose, 0.8 part of whole milk powder, 1.6 parts of butter, 0.01 part of maltol,
1.3 parts of anhydrous butter oil, 10 parts of biscuit, 0.3 part of egg white, 0.6 part of wet gelatin, 0.03 part of salt, 1 part of white sugar, 0.55 part of water.
Embodiment 5:
A kind of snowflake that mouthfeel is mild is crisp, the raw material including following parts by weight: 9 parts of malt syrup that concentration is 75%,
Concentration be 75% 2 parts of maltitol, 1.35 parts of trehalose, 1.07 parts of whole milk powder, 1.34 parts of butter, 0.026 part of maltol,
1.07 parts of anhydrous butter oil, 12 parts of biscuit, 0.27 part of egg white, 0.87 part of wet gelatin, 0.02 part of salt, 2 parts of white sugar, 0.51 part of water.
Embodiment 6:
A kind of snowflake that mouthfeel is mild is crisp, the raw material including following parts by weight: 8 parts of malt syrup that concentration is 75%,
Maltitol 2.5 part, trehalose 1.45 part, whole milk powder 0.92 part, butter 1.47 part, maltol 0.02 of the concentration for 75%
Part, 0.96 part of anhydrous butter oil, 11.5 parts of biscuit, 0.23 part of egg white, 0.82 part of wet gelatin, 0.01 part of salt, 1.8 parts of white sugar, water 0.5
Part.
Embodiment 7:
A kind of snowflake that mouthfeel is mild is crisp, the raw material including following parts by weight: the malt syrup 9.2 that concentration is 75%
Part, 3.5 parts of the maltitol that concentration is 75%, 1.27 parts of trehalose, 0.98 part of whole milk powder, 1.53 parts of butter, maltol
0.015 part, 1.2 parts of anhydrous butter oil, 12 parts of biscuit, 0.35 part of egg white, 0.7 part of wet gelatin, 0.025 part of salt, 2.8 parts of white sugar, water
0.53 part.
In 1-7 of the embodiment of the present invention wet gelatin the preparation method is as follows: according to the ratio of gelatin and water 1:5 first it is molten to interlayer
Be added water in glue pot, open steam≤0.2Mpa, steam off when water is heated to 65 DEG C -70 DEG C opens stirring, slowly plus
Enter 120 jelly power gelatin, melts 30min, dissolve it sufficiently, close blender when no granular sensation in terms of vision, be put into cooling
It is spare that case platform obtains wet gelatin after cooling.
Egg white is needed by cold treatment in 1-7 of the embodiment of the present invention, and specific cold treatment method is as follows: eight is small before manufacture
When, egg white is dismantled and is put into container, addition cold water is put into spare in rustless steel container after egg white melts thoroughly.
The processing technology of the mild snowflake shortcake of 1-7 mouthfeel of the embodiment of the present invention the following steps are included:
1) it prepares major ingredient: proportionally weighing the malt that malt syrup, concentration that water, white sugar, concentration are 75% are 75%
Sugar alcohol and trehalose are put into spare in electromagnetism preserving kettle；
2) it prepares auxiliary material: proportionally weighing whole milk powder, butter, maltol, salt and anhydrous butter oil investment stainless steel and hold
It is spare in device；
3) infusion: being placed on preserving kettle prepared in step 1) on electromagnetic cooker, opens heater switch, is opened with stainless steel shovel
Begin stirring, raw material forms syrup after melting, sensor is put into syrup, stops heating when infusion is to 110 DEG C；
4) it beats: pouring into the wet gelatin that addition has cooled down in whipper well-done syrup is endured in step 3), open at a slow speed
1min is stirred, is quickly stirred after colloid dissolution, the egg white whipper time 6min after cold treatment is added, shut down, to whipping
Prepared auxiliary material in step 2) is added in device to stir evenly；
5) it mixes: mixing and blending machine being preheating to 60-70 DEG C, first biscuit is added in mixing and blending machine, it then will step
The rapid syrup 4) beaten is slowly added into, and is stirred while adding, and is added positive and negative 2 circle of each stirring to syrup, is obtained sugared body；
6) form: sugared body being put into conveyer belt and starts to form, sugared body be put into before conveyer belt to conveyer belt and molding machine into
It serves a round of liquor to the guests smart spray disinfectant, and 5 DEG C of mechanism cold degree of molding is set, then sugared body is transported in slicking-in roller, by particle requirement adjusting
Sugared body thickness opens slicking-in roller and molding machine, Cranberry is manually spread before slicking-in roller in sugared body surface face, is cut by refrigerator
Type enters packaging, wherein in sugared body surface face, the usage amount of Cranberry is 2%.
It randomly selects 50 food enthusiasts of selection and sensory evaluation is carried out to snowflake shortcake made from 1-7 of the embodiment of the present invention,
Its evaluation criterion is as shown in table 1:
Table 1:
| 8-10 points | 5-7 points | 1-4 points | |
| Tissue morphology | It is crisp without hard | It is crisp slightly hard | Hardness does not like greatly |
| Flavour | There is peculiar flavour | Better flavor | There is peculiar smell |
| Mouthfeel | Mouthfeel is mildly agreeably sweet | It is in good taste slightly sweet | Sweet tea is crossed, is stuck to one's teeth |
1-7 Analyses Methods for Sensory Evaluation Results of the embodiment of the present invention is as shown in table 2:
Table 2:
| 8-10 points (people) | 5-7 points (people) | 1-4 points (people) | |
| Embodiment 1 | 40 | 9 | 1 |
| Embodiment 2 | 42 | 7 | 1 |
| Embodiment 3 | 41 | 8 | 1 |
| Embodiment 4 | 42 | 7 | 1 |
| Embodiment 5 | 45 | 5 | 0 |
| Embodiment 6 | 44 | 6 | 0 |
| Embodiment 7 | 43 | 6 | 1 |
To sum up, the embodiment of the present invention has the following beneficial effects: crisp crisp without hard, the mouth of 1-7 of embodiment of the present invention snowflake
Temperature-sensitive and agreeably sweet, has peculiar flavour, is favored by people.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (7)
1. a kind of snowflake that mouthfeel is mild is crisp, which is characterized in that the raw material including following parts by weight: mass concentration is 75%
7-10 parts of malt syrup, 1-4 parts of the maltitol that mass concentration is 75%, 1-2 parts of trehalose, 0.8-1.2 parts of whole milk powder, shortcake
1-2 parts oily, 0.01-0.04 parts of maltol, 0.7-1.3 parts of anhydrous butter oil, 10-14 parts of biscuit, 0.1-0.4 parts of egg white, wet gelatin
0.6-1 parts, 0.01-0.04 parts of salt, 1-3 parts of white sugar, 0.4-0.6 parts of water.
2. the mild snowflake of mouthfeel as described in claim 1 is crisp, which is characterized in that the raw material including following parts by weight: dense
Degree for 75% 8.5-9.5 parts of malt syrup, concentration be 75% 1.5-3 parts of maltitol, 1.2-1.5 parts of trehalose, full-cream
0.9-1.1 parts of milk powder, 1.2-1.6 parts of butter, 0.02-0.03 parts of maltol, 0.9-1.1 parts of anhydrous butter oil, 11-13 parts of biscuit,
0.2-0.3 parts of egg white, gelatin 0.8-0.9 parts wet, 0.01-0.03 parts of salt, 1.5-2.5 parts of white sugar, 0.45-0.55 parts of water.
3. the mild snowflake of mouthfeel as claimed in claim 2 is crisp, which is characterized in that the raw material including following parts by weight: dense
Spend 9 parts of the malt syrup for 75%, 2 parts of the maltitol that concentration is 75%, 1.35 parts of trehalose, 1.07 parts of whole milk powder, shortcake
Oily 1.34 parts, 0.026 part of maltol, 1.07 parts of anhydrous butter oil, 12 parts of biscuit, 0.27 part of egg white, 0.87 part of wet gelatin, salt 0.02
Part, 2 parts of white sugar, 0.51 part of water.
4. the mild snowflake of mouthfeel as described in claim 1 is crisp, which is characterized in that the wet gelatin the preparation method is as follows:
First be added water into interlayer colloidal sol pot according to the ratio of gelatin and water 1:5, open steam≤0.2Mpa, water be heated to 65 DEG C-
Steam off at 70 DEG C opens stirring, and power gelatin is frozen in addition 120 slowly, melts 30min, dissolves it sufficiently, in terms of vision
Do not have to close blender when granular sensation, being put into cooling case platform, to obtain wet gelatin after cooling spare.
5. the mild snowflake of mouthfeel as described in claim 1 is crisp, which is characterized in that the egg white is needed by cold treatment, tool
Body cold treatment method is as follows: eight hours before manufacture, egg white being dismantled and is put into container, cold water is added after egg white melts thoroughly
It is put into spare in rustless steel container.
6. the processing technology of the mild snowflake shortcake of mouthfeel as described in any one in claim 1-5, which is characterized in that including following
Step:
1) it prepares major ingredient: proportionally weighing the maltitol that malt syrup, concentration that water, white sugar, concentration are 75% are 75%
It is put into trehalose spare in electromagnetism preserving kettle；
2) it prepares auxiliary material: proportionally weighing in whole milk powder, butter, maltol, salt and anhydrous butter oil investment rustless steel container
It is spare；
3) infusion: being placed on preserving kettle prepared in step 1) on electromagnetic cooker, opens heater switch, starts to stir with stainless steel shovel
It mixes, raw material forms syrup after melting, and sensor is put into syrup, stops heating when infusion is to 110 DEG C；
4) it beats: pouring into the wet gelatin that addition has cooled down in whipper well-done syrup is endured in step 3), unlatching mixes slowly
1min quickly stirs after colloid dissolution, the egg white whipper time 6min after cold treatment is added, shuts down, into whipper
Prepared auxiliary material in step 2) is added to stir evenly；
5) it mixes: mixing and blending machine being preheating to 60-70 DEG C, first biscuit is added in mixing and blending machine, then by step 4)
The syrup beaten is slowly added into, and is stirred while adding, and is added positive and negative 2 circle of each stirring to syrup, is obtained sugared body；
6) it forms: sugar body being put into conveyer belt and starts to form, sugar body is put into before conveyer belt, wine is carried out to conveyer belt and molding machine
Smart spray disinfectant, and 5 DEG C of mechanism cold degree of molding is set, then sugared body is transported in slicking-in roller, adjusts sugared body by particle requirement
Thickness opens slicking-in roller and molding machine, Cranberry is manually spread before slicking-in roller in sugared body surface face, by refrigerator excision forming into
Enter packaging.
7. the processing technology of the mild snowflake shortcake of mouthfeel as claimed in claim 6, which is characterized in that step 6) is in sugared body surface face
The usage amount of Cranberry is 2%.
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