CN111990521A - Snowflake crisp and preparation method thereof - Google Patents

Abstract

The invention discloses a snowflake crisp and a preparation method thereof, wherein 50-55 parts of nougat and 40-45 parts of strip puff are uniformly mixed, 4-10 parts of auxiliary materials (nut pieces and dried fruits) are sprinkled on the surface of the nougat, and then the snowflake crisp is obtained by tabletting, cutting into pieces and forming. The strip-shaped puff is prepared by adopting a three-stage baking process; the nutritional ingredients of the raw materials are preserved to the maximum extent, so that the strip puff is crisp. The nougat part is boiled at low temperature, vacuumized to control the moisture of the sugar body, and aerated and puffed under the condition of keeping the temperature of the sugar body below 90 ℃, so that the protein denaturation of egg white and gelatin is prevented to the maximum extent, and the sugar body is guaranteed to be soft. The problems that the moisture of the sugar body migrates into the puff, the strip puff becomes soft and remoistens, and the sugar body becomes hard are effectively solved, the product quality is improved, the texture of the snowflake crisp is enhanced, the stability of the snowflake crisp is enhanced, and the shelf life is prolonged.

Description

Snowflake crisp and preparation method thereof

Technical Field

The invention relates to the technical field of candy food processing, in particular to a preparation method of matcha snowflake crisp.

Background

The snowflake crisp is a crisp and soft sweet with a mouth feel, is an advanced snack evolved from nougat, is added with biscuits on the basis of the nougat, and although the change is not large, the addition of the biscuits can neutralize the sweet taste, and the crisp mouth feel is greatly different from the nougat. The full-bodied milk flavor wraps various nuts and biscuit pieces, has the toughness of nougat and the crispness of biscuits, is fragrant and crisp, has rich milk flavor, and is popular with more and more people in recent years.

In order to improve the taste and the nutritional value, preserved fruits or nut kernels are often added in the snowflake crisp, and the preserved fruits and the nut kernels in the conventional snowflake crisp are easy to oxidize, so that the snowflake crisp is changed in taste and even becomes sour and rotten within the shelf life, and the freshness of the snowflake crisp is directly influenced. In addition, the biscuits in the snowflake crisp are usually selected to be good in taste, but the biscuits are easy to break and difficult to store in the preparation process and loose in taste. In addition, because the cotton candy is added as the adhesive, unhealthy factors such as high sugar exist, and simultaneously, because water is easy to be separated out after the cotton candy is stored at high temperature, milk powder on the surface is agglomerated, the overall shelf life of the snowflake crisp is not long, and the texture is not stable enough.

Based on the analysis, the snowflake crisp which is soft and delicious in texture, not sweet and greasy, and more stable and healthier in texture during storage and the preparation method thereof are urgently needed in the industry at present.

Disclosure of Invention

In view of the defects, the invention discloses another snowflake crisp which has soft and delicious texture, is not sweet and greasy, and has more stable and healthier texture in the storage process, and a preparation method thereof. The invention is realized by the following means:

a snowflake crisp comprises:

50-55 parts of nougat, 40-45 parts of strip-shaped puff and 4-10 parts of auxiliary materials.

Further, the snowflake crisp comprises:

52 parts of nougat, 42 parts of strip-shaped puff and 6 parts of auxiliary materials.

The invention also discloses a preparation method of the snowflake crisp, which comprises the following steps:

mixing nougat and strip puff uniformly, spreading auxiliary materials on the surface, and then tabletting, cutting into blocks and molding;

wherein the adjuvants include but are not limited to crushed nut and dried nut.

Further, the nougat is an inflatable nougat; the preparation method comprises the following steps:

(1) boiling syrup: melting maltose syrup, maltitol, trehalose and edible salt, filtering, pumping into a Dutch pot, and decocting in vacuum, wherein when the temperature is increased to 110 ℃ in the temperature range of 107-;

(2) adding 2-3 parts of maltose syrup into the egg white, beating in an egg beater until the egg white is dry and foamed to obtain foaming protein;

(3) adding 1/3 syrup into an air-filled pan, adding foaming protein, inflating and pressurizing to 0.5Mpa, stirring at high speed for 2-3min, adding the rest syrup, adding gelatin, inflating and pressurizing, and stirring at high speed for 3-5min to obtain aerated nougat.

Further, the nougat is composed of the following raw materials in parts by weight:

58-68 parts of maltose syrup, 15-25 parts of maltitol, 15-20 parts of trehalose, 3-4 parts of egg white, 1-2 parts of gelatin and 0.2-0.3 part of edible salt.

Further, the step (1) is vacuumized to-0.05 Mpa; the high-speed stirring speed of the step (2) is 1500 r/min; and (3) the high-speed stirring speed is 1500 r/min.

Further, the strip-shaped puff is prepared by the following method:

(1) adding butter and whole milk powder into 1/3 times of water, boiling, filtering, adding wheat flour, stirring, adding egg liquid, and stirring to obtain thick, fine and smooth paste;

(2) and extruding the flour paste into strips with the diameter of 10 mm-15 mm by using a strip extruder, and baking and forming in a three-section manner to obtain the strip puff.

Further, the strip-shaped puff consists of the following raw materials in parts by weight: 20-25 parts of medium gluten wheat flour, 20-30 parts of butter, 30-35 parts of whole egg liquid and 3-5 parts of whole milk powder.

Further, the three-stage baking in the step (2) comprises:

the first-stage open fire baking temperature is 140-160 ℃, the second-stage open fire baking temperature is 150-180 ℃, and the third-stage hot air circulation baking temperature is 120-150 ℃.

The invention also discloses a snowflake crisp prepared by any one of the preparation methods.

The invention has the beneficial effects that:

the three-section low-temperature baking technology adopted by the strip-shaped puff preserves the nutrient components of the raw materials to the maximum extent, so that the strip-shaped puff is more crisp. The nougat part is boiled at low temperature, vacuumized to control the moisture of the sugar body, and aerated and puffed under the condition of keeping the temperature of the sugar body below 90 ℃, so that the protein denaturation of egg white and gelatin is prevented to the maximum extent, and the sugar body is guaranteed to be soft. Meanwhile, the problem of milk powder agglomeration caused by water discharge in the storage process of the snowflake crisp is solved, the product quality is improved, the texture of the snowflake crisp is enhanced, the stability of the snowflake crisp is enhanced, and the shelf life is prolonged.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

Snowflake crisp and preparation method thereof

Preparing an aerated nougat:

(1) preparing materials: weighing the following raw materials in parts by weight: 61.5 parts of maltose syrup, 15 parts of maltitol, 17 parts of trehalose, 4 parts of egg white, 2 parts of gelatin and 0.3 part of edible salt;

(2) melting maltose syrup, maltitol, trehalose and edible salt, filtering, pumping into a Dutch pot, decocting in vacuum, and vacuumizing to reduce the temperature to 87 ℃ (vacuum degree of-0.05 Mpa) when decocting to 107 ℃;

(3) beating the egg white and 3% maltose syrup in an egg beater until the egg white is dry and foamed;

(4) adding the syrup decocted in the step (2) into an air inflation pot from 1/3, adding the protein beaten in the step (3), inflating and pressurizing, stirring at a high speed (1500 r/min) for 3min, adding the residual syrup in the step (2), adding gelatin, inflating and pressurizing to 0.5Mpa, and stirring at a high speed (1500 r/min) for 3min to prepare an inflatable nougat part.

Preparing strip puff:

(1) preparing materials: weighing the following raw materials in parts by weight: 21 parts of medium gluten wheat flour, 21 parts of butter, 32 parts of whole egg liquid, 21 parts of water and 5 parts of whole milk powder;

(2) boiling butter, whole milk powder and 1/3 times of water, filtering, adding wheat flour, stirring, adding egg liquid, and stirring to obtain thick, fine and smooth paste;

(3) extruding the medium paste in the step (2) into strips by a strip extruding machine to a steel belt furnace; baking with furnace for three-stage molding, baking with two-stage naked fire, baking with three-stage hot air circulation, baking puff strip until color is uniform and golden yellow, texture is fluffy, and the diameter is kept at 10 mmmm; the first section was 150 ℃, the second section was 165 ℃, and the third section was 135 ℃.

Preparing a finished product:

mixing 50 parts of aerated nougat and 43 parts of strip-shaped puff uniformly, scattering 7 parts of crushed nuts, dried fruits and the like on the surface, tabletting, cutting into blocks and molding.

Example 2

Snowflake crisp and preparation method thereof

Preparing an aerated nougat:

(1) preparing materials: weighing the following raw materials in parts by weight: 68 parts of malt syrup, 22 parts of maltitol, 15 parts of trehalose, 4 parts of egg white, 1.5 parts of gelatin and 0.3 part of edible salt;

(2) melting maltose syrup, maltitol, trehalose and edible salt, filtering, pumping into a Dutch pot, decocting in vacuum, and vacuumizing to reduce the temperature to 87 ℃ (vacuum degree of-0.05 Mpa) when decocting to 107 ℃;

(3) beating the egg white and 3% maltose syrup in an egg beater until the egg white is dry and foamed;

(4) adding the syrup decocted in the step (2) into an air inflation pot from 1/3, adding the protein beaten in the step (3), inflating and pressurizing, stirring at a high speed (1500 r/min) for 3min, adding the residual syrup in the step (2), adding gelatin, inflating and pressurizing to 0.5Mpa, and stirring at a high speed (1500 r/min) for 3min to prepare an inflatable nougat part.

Preparing strip puff:

(1) preparing materials: weighing the following raw materials in parts by weight: 25 parts of medium gluten wheat flour, 25 parts of butter, 30 parts of whole egg liquid, 21 parts of water and 5 parts of whole milk powder;

(2) boiling butter, whole milk powder and 1/3 times of water, filtering, adding wheat flour, stirring, adding egg liquid, and stirring to obtain thick, fine and smooth paste;

(3) extruding the medium paste in the step (2) into strips by a strip extruding machine to a steel belt furnace; baking with furnace for three-stage molding, baking with two-stage naked fire, baking with three-stage hot air circulation, baking puff strip until color is uniform, golden yellow, tissue is fluffy, and the diameter is kept at 15 mm; the first section is 160 ℃, the second section is 180 ℃, and the third section is 150 ℃.

Preparing a finished product:

mixing 55 parts of aerated nougat and 42 parts of strip-shaped puff uniformly, scattering 7 parts of crushed nuts, dried fruits and the like on the surface, tabletting, cutting into blocks and molding.

Example 3

Snowflake crisp and preparation method thereof

Preparing an aerated nougat:

(1) preparing materials: weighing the following raw materials in parts by weight: 63 parts of maltose syrup, 20 parts of maltitol, 17 parts of trehalose, 3.5 parts of egg white, 1.5 parts of gelatin and 0.3 part of edible salt;

(2) melting maltose syrup, maltitol, trehalose and edible salt, filtering, pumping into a Dutch pot, decocting in vacuum, and vacuumizing to reduce the temperature to 87 ℃ (vacuum degree of-0.05 Mpa) when decocting to 107 ℃;

(3) beating the egg white and 3% maltose syrup in an egg beater until the egg white is dry and foamed;

(4) adding the syrup decocted in the step (2) into an air inflation pot from 1/3, adding the protein beaten in the step (3), inflating and pressurizing, stirring at a high speed (1500 r/min) for 3min, adding the residual syrup in the step (2), adding gelatin, inflating and pressurizing to 0.5Mpa, and stirring at a high speed (1500 r/min) for 3min to prepare an inflatable nougat part.

Preparing strip puff:

(1) preparing materials: weighing the following raw materials in parts by weight: 23 parts of medium gluten wheat flour, 25 parts of butter, 32 parts of whole egg liquid, 21 parts of water and 4 parts of whole milk powder;

(2) boiling butter, whole milk powder and 1/3 times of water, filtering, adding wheat flour, stirring, adding egg liquid, and stirring to obtain thick, fine and smooth paste;

(3) extruding the medium paste in the step (2) into strips by a strip extruding machine to a steel belt furnace; baking with furnace for three-stage molding, baking with two-stage naked fire, baking with three-stage hot air circulation, baking puff strip until color is uniform, golden yellow, tissue is fluffy, and the diameter is kept at 12 mm; the first section is 150 ℃, the second section is 150 ℃ and the third section is 120 ℃.

Preparing a finished product:

mixing 50 parts of aerated nougat and 40 parts of strip-shaped puff uniformly, scattering 10 parts of nut pieces, dried fruits and the like on the surface, tabletting, cutting into pieces and forming.

Comparative example 1

A snowflake crisp and a preparation method thereof are prepared by adopting a conventional frying process, and specifically comprise the following steps:

(1) blending flour: weighing wheat flour and water according to a proportion, putting the wheat flour and the water into a stainless steel container for later use, kneading the dough for 10-15 min, then putting eggs into the stainless steel container according to the proportion, adding milk powder, refined vegetable oil, edible salt, food additives, edible essence, condensed milk, protein powder and vital gluten into the container, and blending the flour;

(2) and (3) first fermentation: the fermentation environment temperature is 25 ℃, the fermentation environment humidity is 40%, and the fermentation time is 2 h;

(3) and (3) performing secondary fermentation after dough pressing and forming: the fermentation environment temperature is 30 ℃, the fermentation environment humidity is 70%, and the fermentation time is 3 h;

(4) frying: frying at 150 deg.C for 100 s;

(5) boiling sugar: weighing water, white granulated sugar and maltose syrup according to a ratio, and putting into an electromagnetic boiling pot for later use; placing the prepared boiling pot on an electromagnetic pot, turning on a heating switch, starting stirring by using a stainless steel shovel, forming syrup after the raw materials are melted, placing a sensor into the syrup, and stopping heating when the temperature is 110-110 ℃;

(6) mixing sugar: preheating a mixing stirrer to 60-70 ℃, adding the fried product in the step (4) into the mixing stirrer, slowly adding the seasoning syrup and the syrup obtained in the step (5), stirring while adding, and stirring for 2 circles respectively after the syrup is added to obtain a sugar body;

(7) paving and forming: putting the sugar body into a conveyer belt to start forming, spraying alcohol to the conveyer belt and a forming machine before putting the sugar body into the conveyer belt to sterilize, setting the degree of refrigeration of the forming machine to be 5 ℃, then conveying the sugar body into a flattening roller, adjusting the thickness of the sugar body according to the requirement of particles, opening the flattening roller and the forming machine, manually scattering strawberry blocks on the surface of the sugar body before the flattening roller, cutting and forming the sugar body by a refrigerator, and packaging;

the snowflake crisp comprises the following raw materials in parts by weight: 10 parts of wheat flour, 5 parts of maltose syrup, 0.2 part of eggs, 1 part of white granulated sugar, 1 part of refined vegetable oil, 0.5 part of vital gluten, 0.2 part of seasoning syrup, 0.5 part of strawberries, 1 part of milk powder, 0.3 part of condensed milk, 1 part of protein powder, 0.1 part of edible salt, 0.1 part of food additive, 0.1 part of edible essence and 1 part of water; the food additive comprises the following raw materials: disodium dihydrogen pyrophosphate, sodium bicarbonate, calcium dihydrogen phosphate, calcium carbonate, citric acid and starch; the concentration of the maltose syrup is 75%.

Comparative example 2

Snowflake crisp and preparation method thereof

In comparison with example 1, no staged baking was used to prepare the puff strip as follows:

preparing an aerated nougat:

(1) preparing materials: weighing the following raw materials in parts by weight: 61.5 parts of maltose syrup, 15 parts of maltitol, 17 parts of trehalose, 4 parts of egg white, 2 parts of gelatin and 0.3 part of edible salt;

(2) melting maltose syrup, maltitol, trehalose and edible salt, filtering, pumping into a Dutch pot, decocting in vacuum, and vacuumizing to reduce the temperature to 87 ℃ (vacuum degree of-0.05 Mpa) when decocting to 107 ℃;

(3) beating the egg white and 3% maltose syrup in an egg beater until the egg white is dry and foamed;

(4) adding the syrup decocted in the step (2) into an air inflation pot from 1/3, adding the protein beaten in the step (3), inflating and pressurizing, stirring at a high speed (1500 r/min) for 3min, adding the residual syrup in the step (2), adding gelatin, inflating and pressurizing to 0.5Mpa, and stirring at a high speed (1500 r/min) for 3min to prepare an inflatable nougat part.

Preparing strip puff:

(1) preparing materials: weighing the following raw materials in parts by weight: 21 parts of medium gluten wheat flour, 21 parts of butter, 32 parts of whole egg liquid, 21 parts of water and 5 parts of whole milk powder;

(2) boiling butter, whole milk powder and 1/3 times of water, filtering, adding wheat flour, stirring, adding egg liquid, and stirring to obtain thick, fine and smooth paste;

(3) extruding the medium flour paste in the step (2) into strips by a strip extruding machine onto a steel belt furnace, and baking at the temperature of 150 ℃ until the color is uniform and golden yellow, the texture is loose, the dough is crisp and easy to be changed, and the diameter is kept at 10 mmmm.

Preparing a finished product:

mixing 50 parts of aerated nougat and 43 parts of strip-shaped puff uniformly, scattering 7 parts of crushed nuts, dried fruits and the like on the surface, tabletting, cutting into blocks and molding.

Comparative example 3

Snowflake crisp and preparation method thereof

Compared with the embodiment 1, the temperature of the sugar body is controlled at 100 ℃ when the nougat is prepared, and the following concrete steps are carried out:

preparing an aerated nougat:

(1) preparing materials: weighing the following raw materials in parts by weight: 61.5 parts of maltose syrup, 15 parts of maltitol, 17 parts of trehalose, 4 parts of egg white, 2 parts of gelatin and 0.3 part of edible salt;

(2) melting maltose syrup, maltitol, trehalose and edible salt, filtering, pumping into a Dutch pot, decocting in vacuum, and vacuumizing to 100 ℃ (vacuum degree of-0.05 Mpa) when decocting to 107 ℃;

(3) beating the egg white and 3% maltose syrup in an egg beater until the egg white is dry and foamed;

(4) adding the syrup decocted in the step (2) into an air inflation pot from 1/3, adding the protein beaten in the step (3), inflating and pressurizing, stirring at a high speed (1500 r/min) for 3min, adding the residual syrup in the step (2), adding gelatin, inflating and pressurizing to 0.5Mpa, and stirring at a high speed (1500 r/min) for 3min to prepare an inflatable nougat part.

Preparing strip puff:

(1) preparing materials: weighing the following raw materials in parts by weight: 21 parts of medium gluten wheat flour, 21 parts of butter, 32 parts of whole egg liquid, 21 parts of water and 5 parts of whole milk powder;

(2) boiling butter, whole milk powder and 1/3 times of water, filtering, adding wheat flour, stirring, adding egg liquid, and stirring to obtain thick, fine and smooth paste;

(3) extruding the medium paste in the step (2) into strips by a strip extruding machine to a steel belt furnace; baking with furnace for three-stage molding, baking with two-stage naked fire, baking with three-stage hot air circulation, baking puff strip until color is uniform, golden yellow, tissue is fluffy, and the diameter is kept at 12 mm; the first section is 150 ℃, the second section is 150 ℃ and the third section is 120 ℃.

Preparing a finished product:

mixing 50 parts of aerated nougat and 43 parts of strip-shaped puff uniformly, scattering 7 parts of crushed nuts, dried fruits and the like on the surface, tabletting, cutting into blocks and molding.

Test example 1

The characteristics of the products obtained in comparative example 1 and comparative examples 1 to 3 are specifically shown in table 1.

Table 1 product property ratios of example 1 to the respective pair ratios

。

As can be seen from the data in the table 1, the snowflake crisp prepared by the conventional frying process in the comparative example 1 has the advantages of high water activity content, brown color in light yellow color, rough surface and dense internal pores; the whole taste is sweet, greasy and hard. Therefore, the snowflake crisp prepared by the conventional process is easy to cause water analysis in the storage process due to higher water activity, the texture and the state of the snowflake crisp after storage are reduced, and the snowflake crisp is not as good as the snowflake crisp in taste. Comparative example 2 compared with example 1, sectional baking was omitted during the preparation of puff strips, the prepared snowflake crisp had higher water activity content, rough surface and less uniform internal pore distribution; the whole taste toughness is not good enough, and the tooth is stuck. Therefore, although sectional baking is adopted during the preparation of the puff strip, the process has a non-negligible effect on the integral forming of the later-stage product, and the sectional baking can also effectively control the water activity of the snowflake crisp and the final fusibility with ingredients such as egg white, maltose and the like. Comparative example 3 compared with example 1, the temperature of the sugar body is controlled at 100 ℃ during the preparation of the nougat, the water activity content of the prepared snowflake crisp is slightly higher, the surface is rough, and the internal pores are distributed unevenly; the whole taste toughness is not good enough, and the tooth is stuck. Therefore, when the temperature is reduced to be more than 87 ℃ during the preparation of the nougat, the color, the tissue hardness, the appearance state and the taste of the nougat obtained at the later stage are not as good as those of the invention.

Test example 2

The product of example 1 was left at room temperature for 6 months and 12 months, and the product performance was tested, the specific results are shown in table 2:

TABLE 2 Table for testing the performance of the snowflake crisp of example 1 after standing for 6 months and 12 months

。

As can be seen from the results in Table 2, the water activity of the snowflake crisp prepared by the invention is not obviously changed after being placed for 6 months and 12 months, and other indexes are not obviously changed. This demonstrates that the product of the invention performs better in all respects even after longer storage, and further demonstrates that the product has a longer shelf life.

Test example 3

The products of example 1 were tested for microbiological status after 1 month of storage at various ambient temperatures and the results are shown in table 3:

TABLE 3 microbiological indicator of the snowflake crunchy cake obtained in example 1 within 1 month

。

As can be seen from the results in Table 3, the total bacterial count of the snowflake crisp prepared by the invention at-10 deg.C, -5 deg.C, -36 deg.C, 38 deg.C is: 15. 22, 26, 30; coli were: undetected, 0, 1, 3; the moulds are 14, 18, 22 and 15 respectively; pathogenic bacteria are not detected, so that the three-stage low-temperature baking technology is combined with the nougat treatment process, the denaturation of protein in the egg white and the gelatin can be prevented to the maximum extent, the problems that strip-shaped puffs become soft and damp and the sugar body becomes hard due to the migration of sugar body water into the puffs are effectively solved, and the shelf life is prolonged.

In conclusion, the three-section low-temperature baking technology adopted by the strip-shaped puff preserves the nutrient components of the raw materials to the maximum extent, so that the strip-shaped puff is more crisp. The nougat part is boiled at low temperature, vacuumized to control the moisture of the sugar body, and aerated and puffed under the condition of keeping the temperature of the sugar body below 90 ℃, so that the protein denaturation of egg white and gelatin is prevented to the maximum extent, and the sugar body is guaranteed to be soft. Meanwhile, the problems that the strip-shaped puff becomes soft and remoistens and the sugar body becomes hard due to the moisture migration of the sugar body into the puff are effectively solved, the product quality is improved, the texture of the snowflake crisp is enhanced, the stability of the snowflake crisp is enhanced, and the shelf life is prolonged.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Claims (10)

1. A snowflake crisp comprises:

50-55 parts of nougat, 40-45 parts of strip-shaped puff and 4-10 parts of auxiliary materials.

2. The snowflake crisp of claim 1 comprising:

52 parts of nougat, 42 parts of strip-shaped puff and 6 parts of auxiliary materials.

3. A method of making a snowflake crisp according to claim 1 or 2 comprising:

mixing nougat and strip puff uniformly, spreading auxiliary materials on the surface, and then tabletting, cutting into blocks and molding;

wherein the adjuvants include but are not limited to crushed nut and dried nut.

4. The production method according to claim 3, wherein:

the nougat is an inflatable nougat; the preparation method comprises the following steps:

(1) boiling syrup: melting maltose syrup, maltitol, trehalose and edible salt, filtering, pumping into a Dutch pot, and decocting in vacuum, wherein when the temperature is increased to 110 ℃ in the temperature range of 107-;

(2) adding 2-3 parts of maltose syrup into the egg white, beating in an egg beater until the egg white is dry and foamed to obtain foaming protein;

(3) adding 1/3 syrup into an air-filled pan, adding foaming protein, inflating and pressurizing to 0.5Mpa, stirring at high speed for 2-3min, adding the rest syrup, adding gelatin, inflating and pressurizing, and stirring at high speed for 3-5min to obtain aerated nougat.

5. The production method according to claim 4, wherein:

the nougat is prepared from the following raw materials in parts by weight:

58-68 parts of maltose syrup, 15-25 parts of maltitol, 15-20 parts of trehalose, 3-4 parts of egg white, 1-2 parts of gelatin and 0.2-0.3 part of edible salt.

6. The production method according to claim 4, wherein:

vacuumizing to-0.05 Mpa in the step (1); the high-speed stirring speed of the step (2) is 1500 r/min; and (3) the high-speed stirring speed is 1500 r/min.

7. The production method according to claim 3, wherein:

the strip-shaped puff is prepared by the following method:

(1) adding butter and whole milk powder into 1/3 times of water, boiling, filtering, adding wheat flour, stirring, adding egg liquid, and stirring to obtain thick, fine and smooth paste;

(2) and extruding the flour paste into strips with the diameter of 10 mm-15 mm by using a strip extruder, and baking and forming in a three-section manner to obtain the strip puff.

8. The production method according to claim 7, wherein:

the strip-shaped puff is prepared from the following raw materials in parts by weight: 20-25 parts of medium gluten wheat flour, 20-30 parts of butter, 30-35 parts of whole egg liquid and 3-5 parts of whole milk powder.

9. The production method according to claim 7, wherein:

the three-stage baking in the step (2) comprises the following steps:

the first-stage open fire baking temperature is 140-160 ℃, the second-stage open fire baking temperature is 150-180 ℃, and the third-stage hot air circulation baking temperature is 120-150 ℃.

10. Snowflake crisp prepared by any one of the preparation methods of 3-9.