CN112237236A - 一种坚果巧克力太妃糖的制作方法 - Google Patents
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 22
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- 244000263375 Vanilla tahitensis Species 0.000 claims description 16
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- 239000006071 cream Substances 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
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- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
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- 238000005516 engineering process Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
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Abstract
本发明涉及一种坚果巧克力太妃糖的制作方法，具体包括以下步骤：1)称取原料；2)将坚果经过籽、果皮、碎末去除筛后，放在电烤箱中150℃，烘烤10‑15分钟时间，烘烤完成后放入有紫外线照射的恒温干燥箱中备用；3)在模具内添加处理后的坚果，振动模具使坚果均匀分布，后浇筑太妃糖，保持太妃糖浇筑的厚度为没过坚果1.5㎜厚；4)制作太妃糖；5)在浇筑完成太妃糖之后进入冷却隧道，把太妃糖冷却到表面温度为30‑35℃，为浇筑巧克力做准备；6)在太妃糖表面浇筑一层厚度为1‑1.5毫米巧克力，振动使巧克力均匀；7)进入冷却隧道，托模具成型包装。本发明优点在于：口感松脆、坚果香气四溢、营养丰富、奶香浓郁的坚果巧克力太妃糖，有较好的市场推广前景。
Description
技术领域
本发明涉及一种坚果巧克力太妃糖的制作方法。
背景技术
坚果由于营养丰富、美味可口等特点深受广大消费者的喜爱。巧克力、太妃糖也是很多人喜爱的食品，现在市场上尚无一款兼具坚果、巧克力和太妃糖的来实现口感、营养兼具的坚果巧克力太妃糖产品。
发明内容
本发明的目的在于提供一种坚果巧克力太妃糖的制作方法，以解决上述背景技术中提出的问题。
为解决上述技术问题，本发明提供的技术方案为：一种坚果巧克力太妃糖的制作方法，具体包括以下步骤：
1)称取原料：坚果180-220g、白砂糖300-400g、蜂蜜30-70g、无盐黄油100-160g、淡奶油20-40g、海盐1.0-2.0g、香草膏2-4g、小苏打1.0-2.0g、黑巧克力120-180g、太妃酱30-70g；
2)将坚果经过籽、果皮、碎末去除筛后，放在电烤箱中150℃，烘烤10-15分钟时间，烘烤完成后放入有紫外线照射的恒温干燥箱中备用；
3)将白砂糖、蜂蜜、无盐奶油、淡奶油、海盐、太妃酱一并放入锅中熬煮到155℃，停止加热，然后依次加入香草膏、小苏打后搅拌均匀后导入浇筑成型设备中得太妃糖备用；
4)在模具内添加烘烤处理后的坚果，振动模具使坚果均匀分布，后浇筑太妃糖，保持太妃糖浇筑的厚度为没过坚果1.5㎜厚；
5)在浇筑完成太妃糖之后进入冷却隧道，把太妃糖冷却到表面温度为30-35℃，为浇筑巧克力做准备；
6)在太妃糖表面浇筑一层厚度为1-1.5毫米巧克力，振动使巧克力均匀；
7)进入冷却隧道，托模具成型包装。
作为一种优选方案，所述步骤1)中称取坚果180g、白砂糖400g、蜂蜜30g、无盐黄油160g、淡奶油20g、海盐2.0g、香草膏2g、小苏打2.0g、黑巧克力120g、太妃酱70g。
作为一种优选方案，所述步骤1)中称取坚果220g、白砂糖300g、蜂蜜70g、无盐黄油100g、淡奶油40g、海盐1.0g、香草膏4g、小苏打1.0g、黑巧克力180g、太妃酱30g。
作为一种优选方案，所述步骤1)中称取坚果200g、白砂糖350g、蜂蜜50g、无盐黄油130g、淡奶油30g、海盐1.5g、香草膏3g、小苏打1.5g、黑巧克力150g、太妃酱50g。
作为一种优选方案，所述的黑巧克力为含60％-70％的可可液块。
本发明优点在于：可以制作出口感松脆、坚果香气四溢、营养丰富、奶香浓郁的坚果巧克力太妃糖，可以作为休闲食品、特产伴手礼、婚庆喜庆用品，有较好的市场推广前景。
具体实施方式
下面用具体实施例说明本发明，并不是对本发明的限制。
实施例1
一种坚果巧克力太妃糖的制作方法，具体包括以下步骤：
1)称取原料：坚果180g、白砂糖400g、蜂蜜30g、无盐黄油160g、淡奶油20g、海盐2.0g、香草膏2g、小苏打2.0g、黑巧克力120g、太妃酱70g；
2)将坚果经过籽、果皮、碎末去除筛后，放在电烤箱中150℃，烘烤10-15分钟时间，烘烤完成后放入有紫外线照射的恒温干燥箱中备用；
3)将白砂糖、蜂蜜、无盐奶油、淡奶油、海盐、太妃酱一并放入锅中熬煮到155℃，停止加热，然后依次加入香草膏、小苏打后搅拌均匀后导入浇筑成型设备中得太妃糖备用；
4)在模具内添加烘烤处理后的坚果，振动模具使坚果均匀分布，后浇筑太妃糖，保持太妃糖浇筑的厚度为没过坚果1.5㎜厚；
5)在浇筑完成太妃糖之后进入冷却隧道，把太妃糖冷却到表面温度为30-35℃，为浇筑巧克力做准备；
6)在太妃糖表面浇筑一层厚度为1-1.5毫米巧克力，振动使巧克力均匀；
7)进入冷却隧道，托模具成型包装。
实施例2
一种坚果巧克力太妃糖的制作方法，具体包括以下步骤：
1)称取原料：坚果220g、白砂糖300g、蜂蜜70g、无盐黄油100g、淡奶油40g、海盐1.0g、香草膏4g、小苏打1.0g、黑巧克力180g、太妃酱30g；
2)将坚果经过籽、果皮、碎末去除筛后，放在电烤箱中150℃，烘烤10-15分钟时间，烘烤完成后放入有紫外线照射的恒温干燥箱中备用；
3)将白砂糖、蜂蜜、无盐奶油、淡奶油、海盐、太妃酱一并放入锅中熬煮到155℃，停止加热，然后依次加入香草膏、小苏打后搅拌均匀后导入浇筑成型设备中得太妃糖备用；
4)在模具内添加烘烤处理后的坚果，振动模具使坚果均匀分布，后浇筑太妃糖，保持太妃糖浇筑的厚度为没过坚果1.5㎜厚；
5)在浇筑完成太妃糖之后进入冷却隧道，把太妃糖冷却到表面温度为30-35℃，为浇筑巧克力做准备；
6)在太妃糖表面浇筑一层厚度为1-1.5毫米巧克力，振动使巧克力均匀；
7)进入冷却隧道，托模具成型包装。
实施例3
一种坚果巧克力太妃糖的制作方法，具体包括以下步骤：
1)称取原料：坚果200g、白砂糖350g、蜂蜜50g、无盐黄油130g、淡奶油30g、海盐1.5g、香草膏3g、小苏打1.5g、黑巧克力150g、太妃酱50g；
2)将坚果经过籽、果皮、碎末去除筛后，放在电烤箱中150℃，烘烤10-15分钟时间，烘烤完成后放入有紫外线照射的恒温干燥箱中备用；
3)将白砂糖、蜂蜜、无盐奶油、淡奶油、海盐、太妃酱一并放入锅中熬煮到155℃，停止加热，然后依次加入香草膏、小苏打后搅拌均匀后导入浇筑成型设备中得太妃糖备用；
4)在模具内添加烘烤处理后的坚果，振动模具使坚果均匀分布，后浇筑太妃糖，保持太妃糖浇筑的厚度为没过坚果1.5㎜厚；
5)在浇筑完成太妃糖之后进入冷却隧道，把太妃糖冷却到表面温度为30-35℃，为浇筑巧克力做准备；
6)在太妃糖表面浇筑一层厚度为1-1.5毫米巧克力，振动使巧克力均匀；
7)进入冷却隧道，托模具成型包装。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种坚果巧克力太妃糖的制作方法，其特征在于，具体包括以下步骤：
1)称取原料：坚果180-220g、白砂糖300-400g、蜂蜜30-70g、无盐黄油100-160g、淡奶油20-40g、海盐1.0-2.0g、香草膏2-4g、小苏打1.0-2.0g、黑巧克力120-180g、太妃酱30-70g；
2)将坚果经过籽、果皮、碎末去除筛后，放在电烤箱中150℃，烘烤10-15分钟时间，烘烤完成后放入有紫外线照射的恒温干燥箱中备用；
3)将白砂糖、蜂蜜、无盐奶油、淡奶油、海盐、太妃酱一并放入锅中熬煮到155℃，停止加热，然后依次加入香草膏、小苏打后搅拌均匀后导入浇筑成型设备中得太妃糖备用；
4)在模具内添加烘烤处理后的坚果，振动模具使坚果均匀分布，后浇筑太妃糖，保持太妃糖浇筑的厚度为没过坚果1.5㎜厚；
5)在浇筑完成太妃糖之后进入冷却隧道，把太妃糖冷却到表面温度为30-35℃，为浇筑巧克力做准备；
6)在太妃糖表面浇筑一层厚度为1-1.5毫米巧克力，振动使巧克力均匀；
7)进入冷却隧道，托模具成型包装。
2.根据权利要求1所述的一种坚果巧克力太妃糖的制作方法，其特征在于：所述步骤1)中称取坚果180g、白砂糖400g、蜂蜜30g、无盐黄油160g、淡奶油20g、海盐2.0g、香草膏2g、小苏打2.0g、黑巧克力120g、太妃酱70g。
3.根据权利要求1所述的一种坚果巧克力太妃糖的制作方法，其特征在于：所述步骤1)中称取坚果220g、白砂糖300g、蜂蜜70g、无盐黄油100g、淡奶油40g、海盐1.0g、香草膏4g、小苏打1.0g、黑巧克力180g、太妃酱30g。
4.根据权利要求1所述的一种坚果巧克力太妃糖的制作方法，其特征在于：所述步骤1)中称取坚果200g、白砂糖350g、蜂蜜50g、无盐黄油130g、淡奶油30g、海盐1.5g、香草膏3g、小苏打1.5g、黑巧克力150g、太妃酱50g。
5.根据权利要求1-4任一项所述的一种坚果巧克力太妃糖的制作方法，其特征在于：所述的黑巧克力为含60％-70％的可可液块。
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