CN112244128A - Nougat and production method thereof - Google Patents
Nougat and production method thereof Download PDFInfo
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- CN112244128A CN112244128A CN202011132501.7A CN202011132501A CN112244128A CN 112244128 A CN112244128 A CN 112244128A CN 202011132501 A CN202011132501 A CN 202011132501A CN 112244128 A CN112244128 A CN 112244128A
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- nougat
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- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
The invention provides nougat and a production method thereof. Comprises the following raw materials in parts by weight: 30-35 parts of corn starch, 60-67 parts of glucose syrup, 43-47 parts of whole milk powder, 20-23 parts of unsalted butter, 1-3 parts of protein, 53-57 parts of maltose, 20-25 parts of millet, 3-5 parts of cabbage, 20-22 parts of Chinese yam, 120 parts of salt-free butter, 2.0-2.5 parts of sea salt, 148 parts of dried fruit, 152 parts of gelatin, 0.5-1.0 part of pectin and 13-15 parts of fruity essence. Oven drying rhizoma Dioscoreae, caulis et folium Brassicae Capitatae, and semen Setariae, grinding into powder, adding water, decocting, foaming egg white, stirring the rest materials, heating, adding egg white foam, stirring, heating, pouring into a grinding tool, cooling, demolding, and cutting into pieces to obtain the final product. The method can produce nougat which is healthier, has the function of nourishing the stomach and has excellent taste.
Description
Technical Field
The invention relates to the technical field of saccharide foods and processing thereof, in particular to nougat and a production method thereof.
Background
The sugar snacks are popular with consumers as recreational snacks, and various candies such as toffee, nougat, milk candy and the like are on the market. Nougat generally refers to a candy made from nuts and honey that is semi-soft, chewy, and has a strong milk flavor.
The nougat on the market is mostly harder, the taste is not good enough, and because protein content is higher, sugar content is great, it is influential to the health to eat too much, along with the enhancement of health consciousness, more and more people begin to be concerned about diet health now, more and more candy manufacturers are trying to make the sugar content lower, the taste is better, more healthy sugar food, need a novel nougat, produce more healthily through new production method, stomach nourishing and the nougat of taste excellence.
Disclosure of Invention
The invention provides nougat and a production method thereof, which are used for producing the nougat which is healthier, nourishes the stomach and has excellent taste.
The nougat is characterized by comprising the following raw materials in parts by weight: 30-35 parts of corn starch, 60-67 parts of glucose syrup, 43-47 parts of whole milk powder, 20-23 parts of unsalted butter, 1-3 parts of protein, 53-57 parts of maltose, 20-25 parts of millet, 3-5 parts of cabbage, 20-22 parts of Chinese yam, 120 parts of salt-free butter, 2.0-2.5 parts of sea salt, 148 parts of dried fruit, 152 parts of gelatin, 0.5-1.0 part of pectin and 13-15 parts of fruity essence.
The nougat comprises the following raw materials in parts by weight: 35 parts of corn starch, 65 parts of glucose syrup, 5 parts of whole milk powder, 20 parts of unsalted butter, 1 part of protein, 53 parts of maltose, 20 parts of millet, 4 parts of cabbage, 22 parts of Chinese yam, 120 parts of unsalted butter, 2.0 parts of sea salt, 150 parts of dried fruit, 1.0 part of gelatin, 1.0 part of pectin and 13 parts of fruity essence.
The production method of the nougat comprises the following specific production steps of S1-S5:
step S1, washing the Chinese yam and the cabbage, peeling the Chinese yam, drying the Chinese yam and the cabbage, grinding the Chinese yam and the cabbage into powder, and grinding the millet into powder;
step S2, adding water into corn starch, yam flour, cabbage powder and wheat flour, stirring and heating, then adding sea salt and continuously heating to 70-75 ℃ to obtain a mixed solution;
step S3, stirring egg white for 10min to obtain egg white foam, and keeping the temperature for later use;
step S4, mixing the mixed solution, corn syrup, whole milk powder, unsalted butter, maltose and salt-free butter, stirring and heating to 110-125 ℃;
step S4, adding egg white foam, continuing stirring and heating to 130-;
and step S5, pouring the mixed syrup into a mold, quickly cooling, and cutting and molding after cooling.
The method also comprises packaging.
The dried fruit comprises: one or more of dried strawberry, pecan, cashew, peanut kernel, dried cranberry, almond, black sesame, raisin and dried red date.
The fruity essence comprises: one of strawberry essence, mango essence and grape essence.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.
The technical solution of the present invention is further described in detail by the accompanying drawings and embodiments.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 shows a production process of nougat in an embodiment of the present invention.
Detailed Description
The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are described herein for the purpose of illustration and explanation and not limitation.
The embodiment of the invention provides nougat which is characterized by comprising the following raw materials in parts by weight: 30-35 parts of corn starch, 60-67 parts of glucose syrup, 43-47 parts of whole milk powder, 20-23 parts of unsalted butter, 1-3 parts of protein, 53-57 parts of maltose, 20-25 parts of millet, 3-5 parts of cabbage, 20-22 parts of Chinese yam, 120 parts of salt-free butter, 2.0-2.5 parts of sea salt, 148 parts of dried fruit, 152 parts of gelatin, 0.5-1.0 part of pectin and 13-15 parts of fruity essence.
The working principle of the technical scheme is as follows: the components are proportioned according to the weight of the raw materials, so that the taste and mouthfeel of the nougat are ensured.
The beneficial effects of the above technical scheme are: the addition of ingredients is selected according to the weight ratio of the raw materials, so that the taste of the nougat is guaranteed, the sea salt is added, the flavor of the nougat is increased, the addition of pectin can promote intestinal peristalsis, the content of cholesterol in a body is reduced, the blood sugar concentration is reduced, the dried fruit is added, the flavor of the nougat is better, the stomach nourishing food materials such as Chinese yam, cabbage and millet are added, the health degree of the nougat is improved, the stomach burden is reduced, the protein content can be improved by adding gelatin, the taste of the nougat is improved by fruity essence, the situation that the taste and the taste of the nougat are reduced by adding the food materials such as Chinese yam is prevented, the butter content is higher in the.
In one embodiment, the nougat comprises the following raw materials in parts by weight: 35 parts of corn starch, 65 parts of glucose syrup, 5 parts of whole milk powder, 20 parts of unsalted butter, 1 part of protein, 53 parts of maltose, 20 parts of millet, 4 parts of cabbage, 22 parts of Chinese yam, 120 parts of unsalted butter, 2.0 parts of sea salt, 150 parts of dried fruit, 1.0 part of gelatin, 1.0 part of pectin and 13 parts of fruity essence.
The working principle of the technical scheme is as follows: the working principle of the technical scheme is as follows: the components are proportioned according to the weight of the raw materials, so that the taste and mouthfeel of the nougat are ensured.
The beneficial effects of the above technical scheme are: the addition of ingredients is selected according to the weight ratio of the raw materials, so that the taste of the nougat is guaranteed, the sea salt is added, the flavor of the nougat is increased, the addition of pectin can promote intestinal peristalsis, the content of cholesterol in a body is reduced, the blood sugar concentration is reduced, the dried fruit is added, the flavor of the nougat is better, the stomach nourishing food materials such as Chinese yam, cabbage and millet are added, the health degree of the nougat is improved, the stomach burden is reduced, the protein content can be improved by adding gelatin, the taste of the nougat is improved by fruity essence, the situation that the taste and the taste of the nougat are reduced by adding the food materials such as Chinese yam is prevented, the butter content is higher in the.
In one embodiment, the method for producing nougat comprises the following steps S1-S5:
step S1, washing the Chinese yam and the cabbage, peeling the Chinese yam, drying the Chinese yam and the cabbage, grinding the Chinese yam and the cabbage into powder, and grinding the millet into powder;
step S2, adding water into corn starch, yam flour, cabbage powder and wheat flour, stirring and heating, then adding sea salt and continuously heating to 70-75 ℃ to obtain a mixed solution;
step S3, stirring egg white for 10min to obtain egg white foam, and keeping the temperature for later use;
step S4, mixing the mixed solution, corn syrup, whole milk powder, unsalted butter, maltose and salt-free butter, stirring and heating to 110-125 ℃;
step S5, adding egg white foam, continuing stirring and heating to 130-;
and step S6, pouring the mixed syrup into a mold, quickly cooling, and cutting and molding after cooling.
The working principle of the technical scheme is as follows: cleaning rhizoma Dioscoreae and caulis et folium Brassicae Capitatae, peeling rhizoma Dioscoreae, oven drying rhizoma Dioscoreae and caulis et folium Brassicae Capitatae, grinding into powder, simultaneously grinding semen Setariae into fine powder, mixing with water, heating and stirring to 70-75 deg.C to obtain mixed solution; the egg white is foamed and kept warm for standby, the mixed solution, corn syrup, whole milk powder, unsalted butter, maltose, salt-free butter and sea salt are mixed, stirred and heated to 110-; chocolate powder or green tea powder can also be added at this time; adding egg white foam, continuously stirring and heating to 130-135 ℃, adding nuts, and continuously stirring and mixing to obtain mixed syrup; pouring the mixed syrup into a mold, putting the mold into an air cooler, forcibly dissipating heat, reducing the temperature to 30-35 ℃ for 20 minutes, demolding the cooled candy, and cutting and molding after demolding.
The beneficial effects of the above technical scheme are: the toffee prepared by the method is healthier, has the effects of nourishing the stomach and excellent taste, and ensures excellent quality of the nougat through mechanical production.
In one embodiment, the method further comprises packaging.
The working principle of the technical scheme is as follows: wrapping nougat with a layer of glutinous rice paper, wrapping the outer layer with plastic wrapping paper, and sealing with a sealer.
The beneficial effects of the above technical scheme are: the sticky rice paper prevents the candy from sticking hands, and the nougat is packaged according to fixed packaging, so that the quality and the appearance of the nougat are guaranteed.
In one embodiment, the dried fruit comprises: one or more of dried strawberry, pecan, cashew, peanut kernel, dried cranberry, almond, black sesame, raisin and dried red date.
The working principle of the technical scheme is as follows: adding the dried fruits into the nougat, stirring uniformly, and uniformly distributing the dried fruits.
The beneficial effects of the above technical scheme are: the taste of the nougat is improved by adding the dried fruit, the proportion of the dried fruit is high, and the nougat is healthier.
In one embodiment, the fruit-flavored essence comprises: one of strawberry essence, mango essence and grape essence.
The working principle of the technical scheme is as follows: selecting an essence, dripping the fruity essence into the syrup, and stirring and mixing uniformly.
The beneficial effects of the above technical scheme are: the taste of the nougat is improved by adding the fruity essence, and the taste of the nougat are prevented from being reduced by adding food materials such as Chinese yam and the like.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (6)
1. The nougat is characterized by comprising the following raw materials in parts by weight: 30-35 parts of corn starch, 60-67 parts of glucose syrup, 43-47 parts of whole milk powder, 20-23 parts of unsalted butter, 1-3 parts of protein, 53-57 parts of maltose, 20-25 parts of millet, 3-5 parts of cabbage, 20-22 parts of Chinese yam, 120 parts of salt-free butter, 2.0-2.5 parts of sea salt, 148 parts of dried fruit, 152 parts of gelatin, 0.5-1.0 part of pectin and 13-15 parts of fruity essence.
2. The nougat of claim 1, characterized in that the weight ratio of the raw materials is: 35 parts of corn starch, 65 parts of glucose syrup, 5 parts of whole milk powder, 20 parts of unsalted butter, 1 part of protein, 53 parts of maltose, 20 parts of millet, 4 parts of cabbage, 22 parts of Chinese yam, 120 parts of unsalted butter, 2.0 parts of sea salt, 150 parts of dried fruit, 1.0 part of gelatin, 1.0 part of pectin and 13 parts of fruity essence.
3. The method for producing nougat according to claim 1, comprising the following steps S1-S5:
step S1, washing the Chinese yam and the cabbage, peeling the Chinese yam, drying the Chinese yam and the cabbage, grinding the Chinese yam and the cabbage into powder, and grinding the millet into powder;
step S2, adding water into corn starch, yam flour, cabbage powder and wheat flour, stirring and heating, then adding sea salt and continuously heating to 70-75 ℃ to obtain a mixed solution;
step S3, stirring egg white for 10min to obtain egg white foam, and keeping the temperature for later use;
step S4, mixing the mixed solution, corn syrup, whole milk powder, unsalted butter, maltose and salt-free butter, stirring and heating to 110-125 ℃;
step S4, adding egg white foam, continuing stirring and heating to 130-;
and step S5, pouring the mixed syrup into a mold, quickly cooling, and cutting and molding after cooling.
4. The method of claim 3, further comprising packaging.
5. The nougat of claim 1, wherein the dried fruit comprises: one or more of dried strawberry, pecan, cashew, peanut kernel, dried cranberry, almond, black sesame, raisin and dried red date.
6. The nougat of claim 1, wherein the fruit-flavored essence comprises: one of strawberry essence, mango essence and grape essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011132501.7A CN112244128A (en) | 2020-10-21 | 2020-10-21 | Nougat and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011132501.7A CN112244128A (en) | 2020-10-21 | 2020-10-21 | Nougat and production method thereof |
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| Publication Number | Publication Date |
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| CN112244128A true CN112244128A (en) | 2021-01-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011132501.7A Pending CN112244128A (en) | 2020-10-21 | 2020-10-21 | Nougat and production method thereof |
Country Status (1)
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| CN (1) | CN112244128A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307163A (en) * | 2017-07-11 | 2017-11-03 | 张永芳 | A kind of Chinese yam local flavor nougat and preparation method thereof |
| CN108835343A (en) * | 2018-07-13 | 2018-11-20 | 白顺扬 | A kind of Chinese yam nougat and preparation method thereof |
| CN111374205A (en) * | 2018-12-27 | 2020-07-07 | 中粮集团有限公司 | Composition for preparing nougat, nougat and preparation method thereof |
-
2020
- 2020-10-21 CN CN202011132501.7A patent/CN112244128A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307163A (en) * | 2017-07-11 | 2017-11-03 | 张永芳 | A kind of Chinese yam local flavor nougat and preparation method thereof |
| CN108835343A (en) * | 2018-07-13 | 2018-11-20 | 白顺扬 | A kind of Chinese yam nougat and preparation method thereof |
| CN111374205A (en) * | 2018-12-27 | 2020-07-07 | 中粮集团有限公司 | Composition for preparing nougat, nougat and preparation method thereof |
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Application publication date: 20210122 |
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