CN110637913B

CN110637913B - Penetrating type sandwich nougat and preparation process thereof

Info

Publication number: CN110637913B
Application number: CN201911032930.4A
Authority: CN
Inventors: 王福军
Original assignee: Shenyang Beibei Food Co ltd
Current assignee: Shenyang Beibei Food Co ltd
Priority date: 2019-10-28
Filing date: 2019-10-28
Publication date: 2023-07-04
Anticipated expiration: 2039-10-28
Also published as: CN110637913A

Abstract

The invention relates to the technical field of candy production, in particular to a penetrating type sandwich nougat and a preparation process thereof, wherein the penetrating type sandwich nougat comprises nougat bodies and slurry, and the nougat bodies are prepared by adopting cocoa butter substitutes, white granulated sugar, maltose syrup, nut nibs, milk powder, edible gelatin, phospholipid and water; the method adopts the steps of melting sugar, air-charging stirring, cooling forming, rolling grooves, pouring grouting material, covering epithelium, longitudinal cutting knife, transverse cutting knife and the like to prepare the sandwich nougat, the nougat body and the internal sizing material are perfectly fused, the taste is easier to be accepted and loved by consumers, and the preparation process is industrialized and has high automation degree.

Description

Penetrating type sandwich nougat and preparation process thereof

Technical Field

The invention relates to the technical field of candy production, in particular to a penetrating type sandwich nougat and a preparation process thereof.

Background

Nougat belongs to medium-grade aerated candy, and common nougat is white, loose, flexible and crisp candy prepared from granulated sugar, starch syrup, nuts and the like, has compact texture and density of 0.8-1.05g/cm ³ The nougat has slightly elastic, fine and smooth texture, has two obviously different texture tastes of crunchiness and flexibility, can be divided into two categories of toughness and brittleness according to the texture characteristics of nougat, and can be divided into soft toughness and toughness according to the moisture content, and the brittleness can be divided into soft brittleness and hard brittleness according to the moisture content. The sandwich candy is coated with hard candy or cotton candy, and various kinds of pulp are wrapped in the sandwich candy, and the taste of the sandwich candy changes with the pulp.

The crispy hard candy or the cotton candy with toughness is generally adopted as the filling candy of the coat, and when chewing, the outer wrapping layer and the inner sizing agent do not have the same fused taste, so that the taste and the taste of the sizing agent are easy to disappear in advance, and finally, the taste of the outer wrapping layer is only left; the manufacturing process is mostly formed by means of mold forming, intermittent pouring or extrusion injection and other process modes, and in large-scale industrial production, the production efficiency is limited to a certain extent, so that a continuous production line cannot be formed.

Disclosure of Invention

In order to solve the problems of poor taste fusion degree and low single production efficiency of sandwich candies caused by the limitations of process formulas, equipment and the like in the background technology, the invention aims to provide the penetrating sandwich nougat and the preparation process thereof.

In order to achieve the above object, the technical scheme of the present invention is as follows:

the penetrating type sandwich nougat comprises nougat bodies and slurry, wherein the nougat bodies comprise the following raw materials in percentage by mass: 15-18% of cocoa butter replacers, 33-35% of white granulated sugar, 20-24% of maltose syrup, 10% of nut nibs, 7-8% of prepared milk powder, 1-1.5% of edible gelatin, 0.2-0.3% of phospholipids and a proper amount of water.

Further, the nougat body comprises a lower-layer sugar body and an upper-layer sugar body, a groove is formed in the surface of the lower-layer sugar body, slurry is poured into the groove, the upper-layer sugar body covers the lower-layer sugar body and the slurry, and the lower-layer sugar body is tightly adhered to the upper-layer sugar body.

The preparation method of the penetrating sandwich nougat comprises the following steps:

A1. sugar melting: sequentially adding water, maltose and white granulated sugar into a sugar melting pot to melt sugar to obtain syrup, wherein the white granulated sugar is ensured to be completely melted in the sugar melting process;

A2. and (3) air-filling stirring: c, pouring the syrup obtained in the step A1 into a vacuum aeration stirring pot to decoct sugar, and sequentially adding edible salt, edible gelatin, prepared milk powder and nut crushed particles to carry out secondary vacuum aeration stirring after the sugar is decocted to obtain nougat massecuite;

A3. cooling and molding: injecting the massecuite obtained in the step A2 into a forming machine, outputting the massecuite into cake-shaped sugar bodies, and cooling again;

A4. rolling grooves: rolling the surface of the sugar cake obtained in the step A3 to form a lower sugar body, and forming continuous parallel grooves on the surface of the lower sugar body;

A5. and (3) continuously pouring slurry: continuously pouring the slurry into the grooves on the surface of the sugar cake obtained in the step A4;

A6. covering the epithelium: injecting the massecuite obtained in the step A2 into a forming machine, outputting the massecuite into cake-shaped sugar bodies, and covering the surface of the lower-layer sugar body which is obtained in the step A5 and is sprayed with the slurry to form an upper-layer sugar body;

A7. a longitudinal cutter: c, longitudinally cutting the sugar body obtained in the step A6 to form strip-shaped sugar bodies, and ensuring that cutting points are positioned at the centers of the sugar bodies on two sides of the groove so as to avoid cutting into slurry;

A8. and (3) a transverse cutter: transversely cutting the strip-shaped sugar body obtained in the step A7 to obtain sugar blocks,

A9. and (3) packaging: and (3) packaging the sugar blocks obtained in the step A8 under the environment of constant temperature and constant humidity.

Further, the cutting mode in the step A8 is direct cutting, a small amount of syrup in the center of the sugar body flows out, and the syrup is blocked by means of a later external chocolate coating.

Further, the cutting mode in the step A8 is that a round angle blunt knife presses, then the pressing part is cut off, two ends of the sugar body are naturally plugged, and leakage of internal sizing agent can be effectively prevented.

The beneficial effects of the invention are as follows: according to the invention, the moderately aerated nougat body is obtained by mixing cocoa butter substitutes, white granulated sugar, maltose syrup, nut crushed particles, prepared milk powder, edible gelatin, phospholipid, edible salt and the like according to a certain mass ratio, and the nougat body has the characteristics of fine and uniform pores, soft and glutinous mouthfeel, no toughness, difficult stretching deformation and the like; and then the sandwich nougat is processed and formed in a constant temperature and humidity environment through the technological processes of cooling forming, rolling grooves, continuously pouring slurry, covering epithelium, longitudinal cutting knife, transverse cutting knife, packaging and the like, the nougat body and the internal slurry are perfectly fused, the taste is easier to be accepted and favored by consumers, and the preparation process is industrialized and has high automation degree.

Drawings

FIG. 1 is a flow chart of a preparation process of the penetrating type sandwich nougat;

FIG. 2 is a schematic representation of the present invention prior to cutting through a filled nougat;

FIG. 3 is a schematic representation of the present invention after cutting through a center-filled nougat.

Reference numerals: 1. nougat sugar body 11, lower sugar body 111, groove 12, upper sugar body 2 and slurry.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which are obtained by a person skilled in the art based on the embodiments of the invention, fall within the scope of protection of the invention.

Example 1:

the penetrating type sandwich nougat comprises nougat body 1 and slurry 2, wherein the nougat body 1 comprises the following raw materials in percentage by mass: 15% of cocoa butter replacers, 35% of white granulated sugar, 22% of maltose syrup, 10% of nut nibs, 8% of prepared milk powder, 1% of edible gelatin, 0.3% of phospholipids and the balance of water.

As shown in fig. 1-3:

nougat body 1 is the cuboid, and nougat body 1 includes lower floor's sugar body 11 and upper strata sugar body 12, and recess 111 has been seted up on lower floor's sugar body 11 surface, and it has thick liquids 2 to drench in the recess 111, and upper strata sugar body 12 covers on lower floor's sugar body 11 and thick liquids 2, and lower floor's sugar body 11 and upper strata sugar body 12 closely bond.

The preparation method of the penetrating sandwich nougat comprises the following preparation steps:

A1. sugar melting:

according to the mass ratio of the ingredients, water, maltose syrup and white granulated sugar are sequentially added into a sugar melting pot to melt sugar, so that syrup is obtained, and the white granulated sugar is ensured to be completely melted in the sugar melting process, the sugar melting temperature is 110 ℃, and the sugar melting time is 15 minutes;

A2. and (3) air-filling stirring:

pouring the syrup obtained in the step A1 into a vacuum aeration stirring pot to cook sugar, sequentially adding the edible gelatin, the prepared milk powder, the nut particles and a proper amount of edible salt according to the mass fraction after the sugar is cooked, and carrying out secondary vacuum aeration stirring to obtain nougat massecuite, wherein the diameter of the nut particles is 3-4mm, the sugar boiling temperature is set to 125 ℃, the vacuum temperature is set to 116 ℃ (the vacuum temperature can be adjusted according to the seasons, the workshop temperature and the humidity and the change of syrup), the aeration time is 3 minutes, the aeration pressure is 0.2MPa, and the nougat massecuite is creamy yellow in color;

A3. cooling and molding:

after the nougat massecuite in the step A2 is cooled to 35-40 ℃, injecting the nougat massecuite into a forming machine, cooling the nougat massecuite into a cake-shaped massecuite body with the thickness of 15-17mm by the forming machine, and feeding the cake-shaped massecuite body into a rapid cooling belt again for cooling;

A4. rolling grooves:

rolling the cooled sugar body in the step A3 by a rolling machine to obtain a lower nougat sugar body 11, and forming continuous parallel grooves 111 on the surface of the sugar body;

A5. and (3) continuously pouring slurry:

continuously pouring the slurry 2 into the groove 111 by a pouring head, controlling the viscosity of the slurry 2 to 40000-50000 mPa.s, and setting the pouring temperature to 30-35 ℃;

A6. covering the epithelium:

injecting the massecuite obtained in the step A2 into a forming machine, cooling by the forming machine, outputting an upper layer sugar body 12 in a cake shape, covering the upper layer sugar body 12 on the upper surfaces of the lower layer sugar body 11 and the slurry 2, wherein the thickness of the upper layer sugar body is 4-5mm, and the temperature of the upper layer sugar body is controlled at 35-40 ℃;

A7. a longitudinal cutter:

inputting the double-layer composite sugar body obtained in the step A6 into a conveyor belt, and driving the conveyor belt to enable the double-layer composite sugar body to enter a longitudinal cutter for longitudinal cutting, wherein cutting points are kept at the upper centers of two sides of a groove 111 of the double-layer composite sugar body, so that the double-layer composite sugar body is prevented from being cut into inner slurry 2, and strip-shaped sugar bodies are formed;

A8. and (3) a transverse cutter:

and C, cutting the strip-shaped sugar body obtained in the step A7, pressing by adopting a round angle blunt knife, cutting off the pressed position, and naturally plugging the two ends of the cut strip-shaped sugar body, so that the leakage of internal sizing agent can be effectively prevented.

A9. And (3) packaging:

packaging at constant temperature and humidity, wherein the packaging temperature is set to be 30-35 ℃ and the air humidity is controlled to be 30-50%.

Example 2:

the preparation method of the penetrating sandwich nougat is different from the embodiment 1 in that:

the nougat body 1 comprises the following raw materials in percentage by mass: 18% of cocoa butter replacers, 33% of white granulated sugar, 20% of maltose syrup, 10% of nut nibs, 7% of prepared milk powder, 1.5% of practical gelatin, 0.2% of phospholipids and the balance of water.

In the step A8, the strip-shaped candy body is transversely cut in a direct cutting mode, and then chocolate coating is coated on the transverse cut to seal the slurry, so that the penetrating type sandwich nougat has a richer taste.

Example 3:

a method for preparing a penetrating type sandwich nougat, which is different from the embodiment 1 in that,

the nougat body 1 comprises the following raw materials in percentage by mass: 16% of cocoa butter replacers, 34% of white granulated sugar, 24% of maltose syrup, 10% of nut nibs, 7.5% of prepared milk powder, 1.2% of edible gelatin, 0.3% of phospholipids and the balance of water.

500 persons are randomly selected and divided into 10 groups, 50 persons are respectively selected from each group, each group of persons respectively taste the sandwich nougat prepared in the examples 1-3 and the commercial nougat, the taste of the sandwich nougat is scored, the scoring standard is 1-10, and finally, the average value is counted, so that the results are shown in the following table:

	example 1	Example 2	Example 3	Commercially available nougat
					Mouthfeel of the product	8.6	9.0	9.3	6.8

As can be seen from the table, the taste of the penetrating type sandwich nougat is obviously better than that of commercial nougat, mainly because the external sugar coating and the internal slurry of the penetrating type sandwich nougat can be fused at the same time, and the taste of tasters is greatly improved; the nougat manufactured by directly cutting off and then coating the chocolate coating is better in taste than nougat cut by directly adopting a round angle blunt knife pressing mode, and the nougat is blended with the taste of the chocolate, so that a taster obtains richer taste, and the higher the content of the prepared milk powder is, the better the taste is.

The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.

Claims

1. The preparation method of the penetrating sandwich nougat is characterized by comprising the following steps of:

A2. and (3) air-filling stirring: and (C) pouring the syrup obtained in the step (A1) into a vacuum aeration stirring pot for sugar boiling, and sequentially adding edible salt, edible gelatin, prepared milk powder and nut crushed particles for secondary vacuum aeration stirring after sugar boiling to obtain nougat massecuite, wherein the nougat massecuite comprises the following components: 15-18% of cocoa butter replacer, 33-35% of white granulated sugar, 20-24% of maltose syrup, 10% of nut cracker, 7-8% of prepared milk powder, 1-1.5% of edible gelatin, 0.2-0.3% of phospholipid and a proper amount of water;

A3. cooling and molding: injecting the massecuite obtained in the step A2 into a forming machine, outputting the massecuite into cake-shaped sugar bodies, and rapidly cooling;

A4. rolling grooves: rolling the sugar cake obtained in the step A3 to form a lower sugar body (11), and forming continuous parallel grooves (111) on the surface of the lower sugar body (11);

A5. and (3) continuously pouring slurry: continuously pouring the slurry (2) into the groove (111) of the lower sugar body (11) obtained in the step A4;

A6. covering the epithelium: injecting the massecuite obtained in the step A2 into a forming machine, outputting the massecuite into cake-shaped sugar bodies, and covering the cake-shaped sugar bodies on the surface of a lower-layer sugar body (11) sprayed with the slurry to form an upper-layer sugar body (12);

A7. a longitudinal cutter: c, longitudinally cutting the double-layer sugar body obtained in the step A6 to form strip-shaped sugar bodies, and ensuring that cutting points are positioned at the centers of the sugar bodies on two sides of the groove so as to avoid cutting into slurry;

2. The method for preparing the through sandwich nougat according to claim 1, wherein the cutting mode in the step A8 is direct cutting, a small amount of syrup in the center of a sugar body flows out, and the syrup is blocked by means of a later external chocolate coating.

3. The preparation method of the through sandwich nougat, which is disclosed in claim 1, is characterized in that the cutting mode in the step A8 is that a round angle blunt knife is used for pressing, then the pressing part is cut off, and two ends of a sugar body are naturally plugged, so that the leakage of internal sizing agent can be effectively prevented.

4. The through sandwich nougat prepared by the method according to any one of claims 1 to 3 is characterized by comprising a nougat body (1) and a slurry (2), wherein the nougat body (1) comprises a lower sugar body (11) and an upper sugar body (12), a groove (111) is formed in the surface of the lower sugar body (11), the slurry (2) is sprayed into the groove (111), the upper sugar body (12) is covered on the lower sugar body (11) and the slurry (2), and the lower sugar body (11) and the upper sugar body (12) are tightly adhered.