CN109699800A - A kind of multidimensional walnut nougat and its processing method - Google Patents
A kind of multidimensional walnut nougat and its processing method Download PDFInfo
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- CN109699800A CN109699800A CN201910137478.1A CN201910137478A CN109699800A CN 109699800 A CN109699800 A CN 109699800A CN 201910137478 A CN201910137478 A CN 201910137478A CN 109699800 A CN109699800 A CN 109699800A
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Abstract
The invention discloses a kind of multidimensional walnut nougat and its processing method, the quality proportionings of material component are as follows: walnut kernel 80-100, milk powder 80-100, hawthorn powder 20-40, butter 10-15, olive oil 30-50, cotton candy 100-150, xylosic alcohol powder 20-30；Raw material is prepared as follows: (1) preparing walnut kernel；(2) syrup is prepared；(3) it mixes, walnut kernel, milk powder, hawthorn powder and syrup is uniformly mixed；(4) it is cooled and shaped, packaging.Nougat of the invention has the characteristics that sweet and sour taste, full of nutrition, simultaneously as sugar content is low, is suitble to the special populations such as diabetes patient edible.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of nougat and preparation method thereof.
Background technique
Nougat is a kind of semi-soft candy that structure is looser, due to its sweet mouthfeel, strong milk, is enriched
Nutrition etc., be well received by consumers.
The nougat sold currently on the market is mixed by white granulated sugar, shelled peanut and various supplementary materials
, sugar content is higher.Research shows that the excessively high suction that can enhance satiety, influence to other important nutrients of human body sugar intake
It receives, while liver excess load can be caused to operate, be fat by extra sugar transition.It, can be significantly due to hoarding for significant quantities of fat
Increase human body illness rate, such as coronary heart disease, fatty liver, obesity, hypertension.On the other hand, the metabolic process of sugar needs to consume
Multivitamin and minerals, therefore, Excess free enthalpy sugar will cause the shortage of vitamin, calcium potassium substance.
As the improvement of people's living standards, people's health requirement also increases accordingly, people are not only limited to itself
Have enough to eat and wear, but the high-quality towards healthier, nutrition, deliciousness will seek development, and existing high sugared nougat formula has much room for improvement.
Summary of the invention
In view of the deficiencies of the prior art, the purpose of the present invention is to provide a kind of formulas that can improve nougat sugar content
And preparation method thereof, improve its edible quality.The present invention adopts the following technical scheme: a kind of multidimensional walnut nougat, raw material group
The quality proportioning of part are as follows: walnut kernel 80-100, milk powder 80-100, hawthorn powder 20-40, butter 10-15, olive oil 30-50, cotton
Sugared 100-150, xylosic alcohol powder 20-30；Above-mentioned raw materials are prepared as follows: (1) screening walnut kernel, sloughed using freeze-thaw method interior
Kind of skin, then walnut kernel is put into baking oven be dried to walnut burnt odor taste take out it is spare；(2) syrup is prepared, butter is melted,
And olive oil is added, xylosic alcohol powder is then added, is heated to xylosic alcohol powder thawing, is subsequently added into cotton candy and melts cotton candy
Change, it is spare after melting completely；(3) it mixes, basis is added in the walnut kernel prepared in milk powder, hawthorn powder and step (1)
In the syrup that step (2) prepares, stir evenly；(4) it is cooled and shaped, the mixture stirred evenly in step (3) is put into mould
It flattens in plate, as stripping and slicing is taken out after freeze forming in refrigerator, finally packs.
Preferably, milk powder is richness vitamin baby milk powder, and hawthorn powder is to pulverize hawthorn powder, and olive oil is superfine first
Squeeze olive oil.
Preferably, after the walnut kernel through screening being placed in subzero 18 degrees Celsius of freezings 24 hours in step (1), taking-up is placed in
The endotesta of walnut kernel is removed under room temperature.
Preferably, the temperature of baking oven is 105 degree in step (1)；Cooling time is 30 minutes in step (4).
Preferably, the quality proportioning of material component are as follows: walnut kernel 80, milk powder 80, hawthorn powder 20, butter 10, olive oil 30,
Cotton candy 100, xylosic alcohol powder 20.
Preferably, the quality proportioning of material component are as follows: walnut kernel 90, milk powder 90, hawthorn powder 30, butter 12, olive oil 40,
Cotton candy 125, xylosic alcohol powder 25.
Preferably, the quality proportioning of material component are as follows: walnut kernel 100, milk powder 100, hawthorn powder 40, butter 15, olive oil
50, cotton candy 150, xylosic alcohol powder 30.
On the other hand, the present invention also provides a kind of preparation methods of multidimensional walnut nougat comprising the steps of: (1)
Walnut kernel is prepared, walnut kernel is screened, endotesta is sloughed using freeze-thaw method, then walnut kernel is put into baking oven and has been dried to walnut
Burnt odor taste takes out spare；(2) syrup is prepared, butter is melted, and olive oil is added, xylosic alcohol powder is then added, is heated to wood
Sugar alcohol powder melts, and is subsequently added into cotton candy and melts cotton candy, spare after melting completely；(3) it mixes, by milk powder, mountain
The walnut kernel prepared in short, bristly hair or beard powder and step (1) is added in the syrup prepared according to step (2), stirs evenly；(4) it is cooled to
The mixture stirred evenly in step (3) is put into template and flattens by type, as stripping and slicing is taken out after freeze forming in refrigerator, most
After pack.
Preferably, the temperature of baking oven is 105 degree in step (1)；Cooling time is 30 minutes in step (4).
The beneficial effects of the present invention are: on the one hand, using xylitol instead of the white granulated sugar etc. in traditional nougat, wood
Sugar alcohol is the natural materials being widely present in nature, and the pentabasis alcohol that it is made of five carbon atoms, source area is in Finland, master
If obtain by extracting in agricultural wastes corncob etc., xylitol its physicochemical properties compared with sugared have it is dramatically different,
Human body own metabolism is more advantageous to after over hydrogenation, sugariness is similar with sucrose, white crystals, as sorbierite, mannitol
Entrance is refrigerant, has multiple functions, and safety is natural, is different from normal carbohydate metabolism, and metabolic process is not required to insulin participation, directly
It through cell membrane, is utilized by cell, help to prevent body fat, saprodontia and can be used as diabetes patient's nutrient supplement food,
And xylitol is sugar by isomerization treated product, the reproducibility group of intramolecular is sugar alcohol by isomerization conversion,
Maillard reaction will not occur under suitable condition, there is certain protective effect to the color of product；On the other hand, hawthorn powder
Have the dietotherapies effects such as beauty treatment, moistening lung to arrest cough, defaecation be secret, while can effectively neutralize the defect of the scorching excessive internal heat of walnut.
The above description is only an overview of the technical scheme of the present invention, in order to better understand the technical means of the present invention,
And can be implemented in accordance with the contents of the specification, it is described in detail below with presently preferred embodiments of the present invention.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below.The following examples are intended to illustrate the invention,
But it is not intended to limit the scope of the invention.
Multidimensional walnut nougat formula of the invention are as follows: drying 80~100g of walnut kernel, rich vitamin baby milk powder 80
~100g, ultramicro grinding 20~40g of hawthorn powder, 10~15g of butter, 30~50g of Extra Virgin, cotton candy 100~
150g, 20~30g of xylosic alcohol powder.
The processing method of walnut nougat are as follows:
(1) walnut kernel is prepared, screening removes the underproof dry walnut kernel such as broken benevolence, onal, worm food, mildew and rot, rancid, rejects miscellaneous
Matter keeps peach kernel block shape substantially uniform consistent；It is freezed at -18 DEG C for 24 hours, endotesta is sloughed in taking-up；Endotesta will then be sloughed
Walnut kernel is immediately placed in 105 DEG C of baking ovens, and baking goes moisture spare to there is walnut burnt odor taste to take out.
(2) syrup is prepared, butter is put into pot and is melted, and pours into olive oil, is slightly heated, herein with extra virgin olive
Olive oil replaces part butter, is rich in natural squalene and fat-soluble A, D, E, K in Extra Virgin
Alternative artificial synthesized vitamin hardening agent, thus can reduce harm of the trans-fatty acid to human body.It is then placed in cotton
Sugar and xylosic alcohol powder are spent, small fire is melted, because xylosic alcohol powder melts with respect to cotton candy difficulty, so first heating and melting, then melt cotton candy.
(3) mix, poured into the liquid glucose for having melted and having cooled down fortification milk powder especially vitamin enrichment milk powder and
Ultramicro grinding hawthorn powder rich in vitamin, stirs evenly, and melt；It is put into the de- endotesta walnut kernel of drying, is stirred evenly.
(4) it is cooled and shaped, mixed substance is got out and is put into template, flatten, put refrigerator freezing 30 minutes, take out,
Stripping and slicing, is packed or vacuum In Aluminium Foil Packing with nitrogen filling aluminium foil, is conducive to extend its storage-stable.
Above-mentioned multidimensional nougat formula is had a characteristic that first, is replaced the white granulated sugar of traditional processing, shape using xylitol
Butter is replaced at low sugar nougat, while with virgin oil, reduces harm of the hydrogenated fatty acid to human body.The second, olive oil
In be rich in liposoluble vitamin, and the multi-vitamin low-sugar nougat of baby milk powder technique production remains the original local flavor of walnut
And nutritional ingredient, have the characteristics that low sugar, low fat and low-heat, sweet and sour taste, unique flavor.Third melts technique using low temperature
Nutritional ingredient in walnut, flavor components and function factor, harm of high in fat, the high sugar to human body can be retained to the greatest extent.
Above-mentioned multidimensional nougat meets following index:
Organoleptic indicator: there is olive oil and walnut fragrance；Sweet mouthfeel is palatable.
Physical and chemical index: oil content≤40%；Moisture≤5%；Arsenic, lead are not detected；Vitamin A=800~1000IU, vitamin D
=200~300IU, vitamin B1=200~300ug/100g；Vitamin B2=300~400ug/100g, vitamin C=100~
150mg/100g, vitamin E=150~200mg/100g.
Microbiological indicator: total number of bacteria≤50/g；Escherichia coli, pathogenic bacteria are not detected.
Formula one: de- endotesta dries walnut kernel 80g, rich vitamin baby milk powder 80g, pulverizes hawthorn powder 20g,
Butter 10g, Extra Virgin 30g, cotton candy 100g, xylosic alcohol powder 20g.
Using the raw material in formula one, walnut kernel is prepared by (1) above-mentioned；(2) syrup is prepared；(3) mixing and (4) are cooling
Forming step is processed, and gained multidimensional nougat meets following index:
Organoleptic indicator: there is olive oil and walnut fragrance；Sweet mouthfeel is palatable.
Physical and chemical index: oil content≤40%；Moisture≤5%；Arsenic, lead are not detected；Vitamin A=875IU, vitamin D=
214IU, vitamin B1=256ug/100g；Vitamin B2=348ug/100g, vitamin C=126mg/100g, vitamin E=
158mg/100g。
Microbiological indicator: total number of bacteria≤50/g；Escherichia coli, pathogenic bacteria are not detected.
Formula two: de- endotesta dries walnut kernel 90g, rich vitamin baby milk powder 90g, pulverizes hawthorn powder 30g,
Butter 12g, Extra Virgin 40g, cotton candy 125g, xylosic alcohol powder 25g.
Using the raw material in formula two, walnut kernel is prepared by (1) above-mentioned；(2) syrup is prepared；(3) mixing and (4) are cooling
Forming step is processed, and gained multidimensional nougat meets following index:
Organoleptic indicator: there is olive oil and walnut fragrance；Sweet mouthfeel is palatable.
Physical and chemical index: oil content≤40%；Moisture≤5%；Arsenic, lead are not detected；Vitamin A=915IU, vitamin D=
278IU, vitamin B1=285ug/100g；Vitamin B2=386ug/100g, vitamin C=142mg/100g, vitamin E=
175mg/100g。
Microbiological indicator: total number of bacteria≤50/g；Escherichia coli, pathogenic bacteria are not detected.
Formula three: de- endotesta dries walnut kernel 100g, rich vitamin baby milk powder 100g, pulverizes hawthorn powder
40g, butter 15g, Extra Virgin 50g, cotton candy 150g, xylosic alcohol powder 30g.
Using the raw material in formula three, walnut kernel is prepared by (1) above-mentioned；(2) syrup is prepared；(3) mixing and (4) are cooling
Forming step is processed, and gained multidimensional nougat meets following index:
Organoleptic indicator: there is olive oil and walnut fragrance；Sweet mouthfeel is palatable.
Physical and chemical index: oil content≤40%；Moisture≤5%；Arsenic, lead are not detected；Vitamin A=1056IU, vitamin D=
298IU, vitamin B1=306ug/100g；Vitamin B2=395ug/100g, vitamin C=148mg/100g, vitamin E=
202mg/100g。
Microbiological indicator: total number of bacteria≤50/g；Escherichia coli, pathogenic bacteria are not detected.
The content being not described in detail in this specification belongs to the prior art well known to professional and technical personnel in the field, should
, it is noted that for those of ordinary skill in the art, without departing from the inventive concept of the premise, if can also make
Dry modification and improvement, these are all within the scope of protection of the present invention.
Claims (9)
1. a kind of multidimensional walnut nougat, which is characterized in that the quality proportioning of material component are as follows: walnut kernel 80-100, milk powder 80-
100, hawthorn powder 20-40, butter 10-15, olive oil 30-50, cotton candy 100-150, xylosic alcohol powder 20-30；The raw material is pressed
Following method preparation:
(1) walnut kernel is prepared
Walnut kernel is screened, endotesta is sloughed using freeze-thaw method, then walnut kernel is put into baking oven and has been dried to walnut burnt odor taste
It takes out spare；
(2) syrup is prepared
Butter is melted, and olive oil is added, xylosic alcohol powder is then added, xylosic alcohol powder thawing is heated to, is subsequently added into cotton
Sugar simultaneously melts cotton candy, spare after melting completely；
(3) it mixes
The walnut kernel prepared in milk powder, hawthorn powder and the step (1) is added to the syrup prepared according to the step (2)
In, it stirs evenly；
(4) it is cooled and shaped
The mixture stirred evenly in step (3) is put into template and is flattened, stripping and slicing is taken out after chilled molding, is finally packed.
2. multidimensional walnut nougat according to claim 1, which is characterized in that the milk powder is rich vitamin infant's milk
Powder, the hawthorn powder are to pulverize hawthorn powder, and the olive oil is Extra Virgin.
3. multidimensional walnut nougat according to claim 2, which is characterized in that by the core through screening in the step (1)
After peach kernel is placed in subzero 18 degrees Celsius of freezings 24 hours, the endotesta for being placed under room temperature and removing walnut kernel is taken out.
4. multidimensional walnut nougat according to claim 3, which is characterized in that the temperature of baking oven is in the step (1)
105 degree；Cooling time is 30 minutes in the step (4).
5. multidimensional walnut nougat according to claim 1-4, which is characterized in that the quality of the material component
Proportion are as follows: walnut kernel 80, milk powder 80, hawthorn powder 20, butter 10, olive oil 30, cotton candy 100, xylosic alcohol powder 20.
6. multidimensional walnut nougat according to claim 1-4, which is characterized in that the quality of the material component
Proportion are as follows: walnut kernel 90, milk powder 90, hawthorn powder 30, butter 12, olive oil 40, cotton candy 125, xylosic alcohol powder 25.
7. multidimensional walnut nougat according to claim 1-4, which is characterized in that the quality of the material component
Proportion are as follows: walnut kernel 100, milk powder 100, hawthorn powder 40, butter 15, olive oil 50, cotton candy 150, xylosic alcohol powder 30.
8. a kind of preparation method of multidimensional walnut nougat described in claim 1, it is characterised in that comprise the steps of:
(1) walnut kernel is prepared
Walnut kernel is screened, endotesta is sloughed using freeze-thaw method, then walnut kernel is put into baking oven and has been dried to walnut burnt odor taste
It takes out spare；
(2) syrup is prepared
Butter is melted, and olive oil is added, xylosic alcohol powder is then added, xylosic alcohol powder thawing is heated to, is subsequently added into cotton
Sugar simultaneously melts cotton candy, spare after melting completely；
(3) it mixes
The walnut kernel prepared in milk powder, hawthorn powder and the step (1) is added to the syrup prepared according to the step (2)
In, it stirs evenly；
(4) it is cooled and shaped
The mixture stirred evenly in step (3) is put into template and is flattened, stripping and slicing is taken out after chilled molding, is finally packed.
9. the preparation method of multidimensional walnut nougat according to claim 8, it is characterised in that: dried in the step (1)
The temperature of case is 105 degree；Cooling time is 30 minutes in the step (4).
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| CN110973327A (en) * | 2019-12-16 | 2020-04-10 | 江苏七○七天然制药有限公司 | Traditional Chinese medicine cake for treating constipation of children and preparation method thereof |
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Application publication date: 20190503 |