CN115005313A - Low-degree aerated gelatin-free milk candy and preparation method thereof - Google Patents
Low-degree aerated gelatin-free milk candy and preparation method thereof Download PDFInfo
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- CN115005313A CN115005313A CN202110247481.6A CN202110247481A CN115005313A CN 115005313 A CN115005313 A CN 115005313A CN 202110247481 A CN202110247481 A CN 202110247481A CN 115005313 A CN115005313 A CN 115005313A
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- gellan gum
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- 239000002002 slurry Substances 0.000 claims description 4
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 3
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 3
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 3
- 239000004386 Erythritol Substances 0.000 claims description 3
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- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 claims description 3
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- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 3
- 235000019414 erythritol Nutrition 0.000 claims description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 3
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- 235000010439 isomalt Nutrition 0.000 claims description 3
- 239000000905 isomalt Substances 0.000 claims description 3
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 3
- 229940035436 maltitol Drugs 0.000 claims description 3
- 239000000594 mannitol Substances 0.000 claims description 3
- 235000010355 mannitol Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 239000001259 polydextrose Substances 0.000 claims description 3
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- 229940035035 polydextrose Drugs 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
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- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 abstract description 19
- 239000008273 gelatin Substances 0.000 abstract description 19
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 238000005187 foaming Methods 0.000 description 4
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- 239000000047 product Substances 0.000 description 2
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
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- 239000006260 foam Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 238000010907 mechanical stirring Methods 0.000 description 1
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- 235000015145 nougat Nutrition 0.000 description 1
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Images
Classifications
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous 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
- 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
- A23G3/46—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The low-degree aerated gelatin-free toffee comprises the following raw materials in parts by weight: 9-15 parts of condensed milk, 0.2-0.35 part of moderate acylation gellan gum, 15-40 parts of granulated sugar, 20-44 parts of syrup, 0.3-0.5 part of vanillin, 3-6 parts of butter and 6-7 parts of milk powder, wherein the moderate acylation gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from high acylation gellan gum. The low-degree aerated gelatin-free toffee prepared without gelatin still achieves good performance effects.
Description
Technical Field
The invention relates to a toffee, in particular to a gelatin-free toffee.
Background
The aerated candy is characterized in that a foaming agent is added in the manufacturing process, and the candy body is aerated with bubbles through mechanical stirring or stretching to form the candy with reduced density, increased volume and changed color. Highly aerated confectioneries such as marshmallows, typically with gelatin as a foaming agent; moderately aerated confections such as nougat, typically with egg protein as a foaming agent; low-aerated confections are represented by creamy candies, often with gelatin as a foaming agent. Since gelatin is derived from animals, gelatin-containing toffee currently cannot exploit vegetarians and the markets of jewish and muslim countries or regions.
Disclosure of Invention
In view of the above-mentioned disadvantages, the present invention provides a low-aeration gelatin-free toffee and a preparation method thereof, which can achieve the effect of excellent mouthfeel while the low-aeration gelatin-free toffee contains no gelatin.
In order to achieve the above purpose, the embodiment of the invention adopts the following technical scheme:
the low-degree aerated gelatin-free milk candy comprises the following raw materials in parts by weight: 9-15 parts of condensed milk, 0.2-0.35 part of moderate acylation gellan gum, 15-40 parts of granulated sugar, 20-44 parts of syrup, 0.3-0.5 part of vanillin, 3-6 parts of butter and 6-7 parts of milk powder, wherein the moderate acylation gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from high acylation gellan gum.
The low-degree aerated gelatin-free toffee comprises the following raw materials in parts by weight: 9-15 parts of condensed milk, 0.2-0.35 part of moderately acylated gellan gum, 0.08-0.24 part of sodium carboxymethylcellulose, 15-40 parts of granulated sugar, 20-44 parts of syrup, 0.3-0.5 part of vanillin, 3-6 parts of butter and 6-7 parts of milk powder, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
The low-degree aerated gelatin-free toffee comprises the following raw materials in parts by weight: 9-15 parts of condensed milk, 0.2-0.35 part of moderately acylated gellan gum, 0.5-2.0 parts of sodium caseinate, 15-40 parts of granulated sugar, 20-44 parts of syrup, 0.3-0.5 part of vanillin, 3-6 parts of butter and 6-7 parts of milk powder, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
The low-degree aerated gelatin-free milk candy comprises the following raw materials in parts by weight: 9-15 parts of condensed milk, 0.2-0.35 part of moderately acylated gellan gum, 0.08-0.24 part of sodium carboxymethylcellulose, 0.5-2.0 parts of sodium caseinate, 15-40 parts of granulated sugar, 20-44 parts of syrup, 0.3-0.5 part of vanillin, 3-6 parts of butter and 6-7 parts of milk powder, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
According to one aspect of the invention, the condensed milk contains 65-75% of solid content by mass fraction.
According to one aspect of the invention, the syrup is any one of starch syrup, glucose-fructose syrup, maltitol solution, sorbitol solution, lactitol solution, hydrogenated starch hydrolysate, or a mixture of at least two thereof.
According to one aspect of the invention, the syrup contains a solids content of 68-80% by mass.
According to one aspect of the invention, the sucrose, trehalose, maltitol, sorbitol, mannitol, isomalt, isomaltulose, lactitol, erythritol, xylitol, polydextrose, or a mixture of at least two thereof.
According to one aspect of the invention, the low-aeration gelatin-free toffee comprises the following raw materials in parts by dry weight: 9-15 parts of condensed milk, 0.2-0.35 part of moderately acylated gellan gum, 0.08-0.24 part of sodium carboxymethylcellulose, 0.5-2.0 parts of sodium caseinate, 15-40 parts of granulated sugar, 20-44 parts of syrup, 0.3-0.5 part of vanillin, 3-6 parts of butter, 6-7 parts of milk powder and 0.2-0.5 part of microcrystalline sugar, wherein the grain size of the microcrystalline sugar is 10-20 mu m.
According to one aspect of the invention, the low-aerated gelatin-free toffee and the method of making the same comprises the steps of:
mixing the condensed milk with moderate acylation gellan gum and water, stirring uniformly, and heating to obtain milk slurry, wherein the moderate acylation gellan gum is prepared by removing 80-100% acetyl and 30-50% glycerol acyl from high acylation gellan gum;
adding granulated sugar and syrup into water, decocting, and mixing with the milk slurry and hot-melt butter to obtain sugar solution;
stirring the sugar solution, adding vanillin, and continuing stirring until the sugar solution becomes massecuite;
adding milk powder, continuously stirring until the massecuite is uniformly mixed with the milk powder, and cooling to obtain the low-degree aerated gelatin-free milk candy.
According to one aspect of the invention, sodium carboxymethylcellulose is also added to the step of mixing the condensed milk with the moderately acylated gellan gum and water.
According to one aspect of the invention, granulated sugar and syrup are added into water for boiling, and then the sugar solution is obtained by mixing with milk and hot-melt butter, and sodium caseinate solution is also added when the milk and the hot-melt butter are mixed.
In accordance with one aspect of the invention, the water content of the confection is 6.5-7.5%.
According to one aspect of the present invention, the sugar solution is stirred, and microcrystalline sugar having a particle size of 10 to 20 μm is added while the sugar solution is stirred.
The implementation of the invention has the advantages that: the invention uses moderate acylation gellan gum to replace gelatin, so that the low-degree aerated gelatin-free cream candy provided by the invention still achieves good performance under the condition of not using gelatin.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a micrograph of sample 7 in example 12 of the present invention;
FIG. 2 is a micrograph of sample 8 in example 12 of the present invention;
FIG. 3 is a micrograph of sample 9 in example 12 of the present invention;
FIG. 4 is a micrograph of sample 10 in example 12 of the present invention;
FIG. 5 is a micrograph of sample 11 in example 12 of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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
A low-aerated gelatin-free toffee consisting of, on a dry weight basis: gellan gum 0.07kg, sodium carboxymethylcellulose (CMC-Na)0.03kg, sodium caseinate 0.25kg, condensed milk 2.7kg, butter 1.25kg, granulated sugar 4.5kg, syrup 10kg, milk powder 1.5kg, and vanillin 12.5 g.
The low-aerated gelatin-free toffee in this example was prepared by the following steps:
(1) adding 1kg of water, 0.07kg of gellan gum and 0.03kg of sodium carboxymethylcellulose into 2.7kg of condensed milk with dry weight, stirring and mixing, heating for 1h in 90 ℃ water bath (actual material temperature is 70-80 ℃), stirring and refining the condensed milk colloid mixture by an electric stirrer at 600r/min until no obvious colloid particles exist, and preserving heat at 60 ℃ for later use; heating to dissolve 1.25kg of butter at 60 ℃, and keeping the temperature for later use;
(2)0.625kg of water is added with 0.25kg of sodium caseinate, the mixture is heated and stirred at the actual temperature of 60 ℃ until the sodium caseinate is completely dissolved, and the dissolved sodium caseinate solution is put into a planetary stirrer for standby;
(3) adding 4.5kg of granulated sugar into 1.5kg of water, heating to dissolve, adding syrup with the dry weight of 10kg, and continuously boiling the sugar solution to 124 ℃ under normal pressure;
(4) adding a mixture of butter and condensed milk colloid into the decocted sugar solution, mixing, and pouring into a stirrer;
(5) slowly beating for 2.5min, then beating for 7min, and adding 12.5g vanillin;
(6) continuously stirring the mixed sugar solution at high speed until sugar paste is formed, and controlling the water content to be 7.0%;
(7) adding 1.5kg of milk powder, slowly stirring until the massecuite is uniformly mixed with the milk powder, and taking out of the pot;
(8) turning over the sugar and cooling to obtain the low-degree aerated gelatin-free cream candy. And (5) rubbing the strips, forming, cutting and packaging to obtain the sample.
It should be noted that:
in step (1) of this example, the condensed milk contains 65 to 75 mass% of a solid content.
In step (1) of this example, the condensed milk colloid mixture is likely to degrade when heated for too long, and needs to be used within 4 hours as much as possible. Or the product can be placed at normal temperature and heated again at the actual temperature of 60 ℃ before use.
In the step (2) of the embodiment, the sodium caseinate is heated and stirred at the water bath temperature of 80-85 ℃ or the actual temperature of 55-65 ℃ until the sodium caseinate is completely dissolved into liquid, and the heating and stirring time does not need to be too long, otherwise, the foaming effect of the sodium caseinate is reduced.
The syrup in step (3) of this example was starch syrup. In other embodiments, starch syrup, glucose syrup, fructose syrup, maltitol syrup, sorbitol syrup, lactitol syrup, hydrogenated starch hydrolysate, and mixed syrup can be used.
The syrup in step (3) of this example contains 68 to 80% by mass of a solid content.
In this example, the granulated sugar in step (3) was sucrose. In other embodiments, the sugar may be one or more of sucrose, trehalose, maltitol, sorbitol, mannitol, isomalt, isomaltulose, lactitol, erythritol, xylitol, polydextrose, and the like.
In the steps (5) and (6) of this embodiment, the stirring speed needs to be slow first and then fast, so as to prevent the mixed sugar solution from splashing out at the beginning. The preferred stirring mode is that the mixture is stirred slowly for 2-3min, then stirred at medium speed for 5-8min, and then stirred quickly for 20-30 min. Wherein the slow stirring speed is 68-72r/min, the medium stirring speed is 115-125r/min, and the fast stirring speed is 180-190 r/min.
In the present embodiment, the moisture content of the massecuite in the step (6) is controlled, in practical application, to be generally 5.0% to 9.0%, and preferably 6.5% to 7.5%.
Example 2
A low-aerated gelatin-free toffee consisting of, on a dry weight basis: 0.07kg of gellan gum, 0.03kg of sodium carboxymethylcellulose, 0.25kg of sodium caseinate, 2.7kg of condensed milk, 1.25kg of butter, 4.5kg of granulated sugar, 10kg of starch syrup, 1.5kg of milk powder, 12.5g of vanillin and 0.75kg of microcrystalline sugar.
The low-aerated gelatin-free toffee in this example was prepared by the following steps:
(1) adding 1kg of water, 0.07kg of gellan gum and 0.03kg of sodium carboxymethylcellulose into 2.7kg of condensed milk with dry weight, stirring and mixing, heating for 1h in 90 ℃ water bath (actual material temperature is 70-80 ℃), stirring and refining the condensed milk colloid mixture by an electric stirrer at 600r/min until no obvious colloid particles exist, and preserving heat at 60 ℃ for later use; heating at 60 deg.C to dissolve 1.25kg butter, and keeping the temperature for use;
(2)0.625kg of water is added with 0.25kg of sodium caseinate, the mixture is heated and stirred at the actual temperature of 60 ℃ until the sodium caseinate is completely dissolved, and the dissolved sodium caseinate solution is put into a planetary stirrer for standby;
(3) adding granulated sugar 4.5kg into water 1.5kg, heating to dissolve, adding syrup 10kg, and decocting the sugar solution to 124 deg.C under normal pressure;
(4) adding a mixture of butter and condensed milk colloid into the decocted sugar solution, mixing, and pouring into a stirrer;
(5) firstly stirring at a low speed for 2-3min, then stirring at a medium speed for 5-8min, and adding 12.5g of vanillin and 0.75kg of microcrystalline sugar. The microcrystalline sugar has a particle size of 10-20 μm, and is a granulated sugar microcrystal in this example. And in other embodiments may be microcrystals of granulated sugar and syrup mixtures;
(6) continuously stirring the mixed sugar solution at a high speed until the stirring end point, and controlling the water content to be 7.0 percent;
(7) adding 1.5kg of milk powder, slowly stirring until the massecuite and the milk powder are uniformly mixed, and taking out of the pot;
(8) turning over sugar and cooling to obtain the sandy low-degree aerated sugar. And (5) rubbing the strips, forming, cutting and packaging to obtain the sample.
Example 3
A low-aerated gelatin-free toffee comprises the following raw materials in dry weight: 10kg of condensed milk, 0.2kg of moderately acylated gellan gum, 0.2kg of sodium carboxymethylcellulose, 0.5kg of sodium caseinate, 15kg of granulated sugar, 42kg of syrup, 0.3kg of vanillin, 4kg of butter and 6kg of milk powder, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
Example 4
The low-degree-aeration gelatin-free milk candy comprises the following raw materials in dry weight: 13kg of condensed milk, 0.35kg of moderately acylated gellan gum, 0.08kg of sodium carboxymethylcellulose, 2.0kg of sodium caseinate, 40kg of granulated sugar, 23kg of syrup, 0.5kg of vanillin, 5kg of butter, 6kg of milk powder and 0.2kg of microcrystalline sugar, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
Example 5
A low-aerated gelatin-free toffee comprises the following raw materials in dry weight: 12kg of condensed milk, 0.28kg of moderately acylated gellan gum, 0.15kg of sodium carboxymethylcellulose, 0.9kg of sodium caseinate, 19kg of granulated sugar, 39kg of syrup, 0.4kg of vanillin, 6kg of butter, 7kg of milk powder and 0.5kg of microcrystalline sugar, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
Example 6
A low-aerated gelatin-free toffee comprises the following raw materials in dry weight: 11kg of condensed milk, 0.3kg of moderately acylated gellan gum, 0.1kg of sodium carboxymethylcellulose, 1.4kg of sodium caseinate, 30kg of granulated sugar, 30kg of syrup, 0.4kg of vanillin, 5kg of butter, 7kg of milk powder and 0.3kg of microcrystalline sugar, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
Example 7
A low aerated creamy candy sample containing only gelatin, comprising the following raw materials by dry weight: 107g of condensed milk, 15g of gelatin, 180g of granulated sugar, 395g of syrup, 0.5g of vanillin, 50g of butter and 60g of milk powder.
A low aerated toffee sample containing only gelatin was prepared by the following steps:
(1) adding 30g of normal-temperature drinking water into 15g of gelatin, soaking for 10min, heating to 60 ℃, taking out and cooling after the gelatin is completely dissolved into a liquid state, and putting the gelatin gel into a small planetary mixer for later use after the gelatin gel is solidified;
(2) heating 50g of butter and 107g of condensed milk with dry weight at 60 ℃, and preserving heat for later use;
(3) adding 180g of granulated sugar into 54g of water, heating to dissolve, adding 395g of syrup, and continuously boiling the sugar solution to 124 ℃ under normal pressure;
(4) adding butter and condensed milk into the decocted sugar solution, mixing, and pouring into a stirrer;
(5) stirring the mixed sugar solution for 10 minutes at a speed of 4 steps by a stirrer, and adding 0.5g of vanillin;
(6) continuously beating the mixed sugar solution at a speed of 4% until the end point of beating, and controlling the water content to be 7.0%;
(7) adding 60g of milk powder, slowly stirring at a speed of 1 st until the massecuite is uniformly mixed with the milk powder, and taking out of the pot;
(8) turning sugar, cooling, rubbing into strips, forming, cutting and packaging to obtain the gelatin low-degree aerated toffee sample.
Example 8
A low aerated gelatin-free toffee sample containing only gellan gum comprising the following raw materials by dry weight: 107g of condensed milk, 4g of moderately acylated gellan gum, 180g of granulated sugar, 395g of syrup, 0.5g of vanillin, 50g of butter and 60g of milk powder, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
A low aerated gelatin-free toffee sample containing only gellan gum was prepared by the following steps:
(1) adding 40g of water and 4g of gellan gum into 107g of condensed milk with dry weight, stirring and mixing, heating for 1h in a water bath at 90 ℃ (the actual temperature of the material is 70-80 ℃), beating the condensed milk colloid mixture at a speed of 3 gears by a household egg beater until no obvious colloid particles exist, and preserving heat at 60 ℃ for later use;
(2) heating at 60 deg.C to dissolve 50g butter, and keeping the temperature for use;
(3) adding 180g of granulated sugar into 54g of water, heating to dissolve, adding 395g of syrup, and continuously boiling the sugar solution to 124 ℃ under normal pressure;
(4) adding a mixture of butter and condensed milk colloid into the decocted sugar solution, mixing, and pouring into a stirrer;
(5) stirring the mixed sugar solution for 10 minutes at a speed of 4 th in the stirrer, and adding 0.5g of vanillin;
(6) continuously beating the mixed sugar liquid at a speed of 4 gears until the beating end point, and controlling the water content to be 7.0%;
(7) adding 60g of milk powder, slowly stirring at the speed of 1 step until the massecuite and the milk powder are uniformly mixed, and taking out of the pot;
(8) turning over the sugar, cooling, rubbing into strips, forming, cutting and packaging to obtain the gellan gum low-degree aerated gelatin-free toffee sample.
Example 9
A low-aeration gelatin-free milk candy sample containing gellan gum and sodium caseinate comprises the following raw materials in dry weight: 107g of condensed milk, 4g of moderately acylated gellan gum, 10g of sodium caseinate, 180g of granulated sugar, 395g of syrup, 0.5g of vanillin, 50g of butter and 60g of milk powder, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
A low-degree aerated gelatin-free milk candy sample containing gellan gum and sodium caseinate is prepared by the following steps:
(1) adding 40g of water and 4g of gellan gum into 107g of condensed milk with dry weight, stirring and mixing, heating for 1h in a water bath at 90 ℃ (actual temperature of materials is 70-80 ℃), stirring the condensed milk colloid mixture at a speed of 3 gears by a household egg beater until no obvious colloid particles exist, and preserving heat at 60 ℃ for later use; heating at 60 deg.C to dissolve 50g of butter, and keeping the temperature for use;
(2) adding 10g of sodium caseinate into 25g of water, heating and stirring at the actual temperature of 60 ℃ until the sodium caseinate is completely dissolved, and putting the dissolved sodium caseinate solution into a stirrer for later use;
(3) adding 180g of granulated sugar into 54g of water, heating to dissolve, adding 395g of syrup, and continuously boiling the sugar solution to 124 ℃ under normal pressure;
(4) adding a mixture of butter and condensed milk colloid into the decocted sugar solution, mixing, and pouring into a stirrer;
(5) stirring the mixed sugar solution for 10 minutes at a speed of 4 th in the stirrer, and adding 0.5g of vanillin;
(6) continuously beating the mixed sugar solution at a speed of 4% until the end point of beating, and controlling the water content to be 7.0%;
(7) adding 60g of milk powder, slowly stirring at the speed of 1 step until the massecuite and the milk powder are uniformly mixed, and taking out of the pot;
(8) turning sugar, cooling, rubbing into strips, forming, cutting and packaging to obtain the gellan gum low-degree aerated gelatin-free cream candy sample.
Example 10
A low-aeration gelatin-free toffee sample containing gellan gum and sodium carboxymethylcellulose comprises the following raw materials in dry weight: 107g of condensed milk, 2.8g of moderately acylated gellan gum, 1.2g of sodium carboxymethylcellulose, 180g of granulated sugar, 395g of syrup, 0.5g of vanillin, 50g of butter and 60g of milk powder, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
The low-aeration gelatin-free milk candy sample containing gellan gum and sodium carboxymethylcellulose is prepared by the following steps:
(1) adding 40g of water, 2.8g of gellan gum and 1.2g of sodium carboxymethylcellulose into 107g of condensed milk with dry weight, stirring and mixing, heating in a water bath at 90 ℃ (actual temperature of materials is 70-80 ℃) for 1h, stirring the condensed milk colloid mixture at a speed of 3 gears by a household egg beater until no obvious colloid particles exist, and preserving heat at 60 ℃ for later use;
(2) heating at 60 deg.C to dissolve 50g butter, and keeping the temperature for use;
(3) adding 180g of granulated sugar into 54g of water, heating to dissolve, adding 395g of syrup, and continuously boiling the sugar solution to 124 ℃ under normal pressure;
(4) adding a mixture of butter and condensed milk colloid into the decocted sugar solution, mixing, and pouring into a stirrer;
(5) stirring the mixed sugar solution for 10 minutes at a speed of 4 th in the stirrer, and adding 0.5g of vanillin;
(6) continuously beating the mixed sugar liquid at a speed of 4 gears until the beating end point, and controlling the water content to be 7.0%;
(7) adding 60g of milk powder, slowly stirring at a speed of 1 st until the massecuite is uniformly mixed with the milk powder, and taking out of the pot;
(8) turning over the sugar, cooling, rubbing into strips, forming, cutting and packaging to obtain the gellan gum low-degree aerated gelatin-free toffee sample.
Example 11
A low-aerated gelatin-free toffee sample containing gellan gum, sodium carboxymethylcellulose and sodium caseinate comprises the following raw materials by dry weight: 107g of condensed milk, 2.8g of moderately acylated gellan gum, 1.2g of sodium carboxymethylcellulose, 10g of sodium caseinate, 180g of granulated sugar, 395g of syrup, 0.5g of vanillin, 50g of butter and 60g of milk powder, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
A low-aerated gelatin-free toffee sample containing gellan gum, sodium carboxymethylcellulose and sodium caseinate is prepared by the following steps:
(1) adding 40g of water, 2.8g of gellan gum and 1.2g of sodium carboxymethylcellulose into 107g of condensed milk with dry weight, stirring and mixing, heating for 1h in a water bath at 90 ℃ (the actual temperature of the materials is 70-80 ℃), beating the condensed milk colloid mixture at a speed of 3 gears by a household egg beater until no obvious colloid particles exist, and preserving heat at 60 ℃ for later use; heating at 60 deg.C to dissolve 50g butter, and keeping the temperature for use;
(2) adding 10g of sodium caseinate into 25g of water, heating and stirring at the actual temperature of 60 ℃ until the sodium caseinate is completely dissolved, and putting the dissolved sodium caseinate solution into a stirrer for later use;
(3) adding 180g of granulated sugar into 54g of water, heating to dissolve, adding 395g of syrup, and continuously boiling the sugar solution to 124 ℃ under normal pressure;
(4) adding a mixture of butter and condensed milk colloid into the decocted sugar solution, mixing, and pouring into a stirrer;
(5) stirring the mixed sugar solution for 10 minutes at a speed of 4 th in the stirrer, and adding 0.5g of vanillin;
(6) continuously beating the mixed sugar solution at a speed of 4% until the end point of beating, and controlling the water content to be 7.0%;
(7) adding 60g of milk powder, slowly stirring at the speed of 1 step until the massecuite and the milk powder are uniformly mixed, and taking out of the pot;
(8) turning sugar, cooling, rubbing into strips, forming, cutting and packaging to obtain the gellan gum low-degree aerated gelatin-free cream candy sample.
Example 12
Each of the cream candy samples prepared in examples 7, 8, 9, 10, 11, in the following order: sample 7, sample 8, sample 9, sample 10, sample 11. The drying weight loss detection method of each sample refers to appendix A of SB/T10022-2017, the water activity detection refers to a second method of GB 5009.238-2016, the hardness is detected by parameters of a physical property tester TA-XT2i, a P3 probe, 5.0mm pressing and the like, and the physical and chemical data are shown in Table 2. And (3) sensory evaluation, wherein 9 grades are scored according to indexes such as the tissue state, tooth sticking, chewiness and milk flavor of the sample, the scoring is shown in a table 3, the scoring average value +/-standard deviation of 10 professional technicians is taken as an evaluation result, and the evaluation result is shown in a table 4. The sections of each sample were observed under a microscope and the photographs magnified 10X 10 times are shown in FIGS. 1 to 5.
TABLE 1 weight on dry basis (g) of each material in each toffee sample
TABLE 2 loss on drying, Water Activity, Density and hardness values for each of the cream candy samples
TABLE 3 sensory evaluation chart of milk sugar samples
TABLE 4 sensory evaluation results of cream candy samples
As can be seen from table 2, the 5 cream candy samples had a relatively close loss on drying (moisture content). Sample 8, which had a higher density, showed a poor aeration effect and a higher hardness. The density of sample 9 was unexpectedly significantly reduced compared to sample 8, indicating that the addition of sodium carboxymethyl cellulose resulted in an increase in the aeration of the sample; hardness also decreases with decreasing density. The density of sample 10 was slightly lower than that of the gellan gum sample, and the hardness was slightly increased, indicating that sodium caseinate had some effect on the aeration level of the sample. The sample 11 is added with sodium carboxymethylcellulose and sodium caseinate at the same time, and the density is similar to that of a gelatin sample, so that the aeration effect is better; the hardness is moderate, is close to that of a gelatin product, and is beneficial to chewing; the water activity is lower than that of gelatin milk sugar, which is beneficial to preservation.
Fig. 1, fig. 2, fig. 3, fig. 4, and fig. 5 are micrographs of sample 7, sample 8, sample 9, sample 10, and sample 11, respectively. The bubbles of sample 7 were relatively fine; sample 8 had less air bubbles, indicating poor foaming of the gellan gum; the number of bubbles in the sample 9 is obviously increased, which shows that the addition of the sodium carboxymethyl cellulose obviously increases the aeration quantity of the sample, but the sizes and the distribution of the bubbles are not uniform; sample 10 had more bubbles than the gellan gum sample, but less bubbles than sample 9; the number of bubbles in sample 11 was significantly increased and the size and distribution of the bubbles was more uniform than in sample 9. The bubbles in sample 11 are slightly larger than those in sample 7, but the number of bubbles is similar and the distribution is uniform.
In general, sodium carboxymethylcellulose serves in the art as: the molecular weight is large, a three-dimensional structure is easy to form, a certain thickening effect is achieved, and the viscosity of the sugar body can be increased; the milk candy has certain gelling effect, is beneficial to better forming gel of the milk candy, can stabilize protein, simultaneously reduces the surface tension between fat and water, fully emulsifies the fat, avoids the milk fat in the milk candy from being separated out, effectively improves the taste and increases the shelf stability. However, in the embodiment, the finding that the addition of sodium carboxymethyl cellulose finally improves the aeration amount of the sample is not found in the relevant documents in the field of toffee; in fact, in the present invention, the addition of sodium caseinate increased the foaming capacity due to the poor foaming properties of gellan gum, whereas the original purpose of the addition of sodium carboxymethylcellulose was primarily to increase the chewiness of the samples. The theory that sodium carboxymethyl cellulose increases the aeration of the sample presumably is that: the carboxymethyl cellulose sodium forms a layer of film on the surface of the sugar body to play a role in stabilizing foam.
As can be seen from table 4, sample 9 has slightly improved tooth adhesion compared to sample 8, better chewiness than the gellan gum sample, and more pronounced milk flavor; the tooth sticking degree of the sample 10 is improved to a certain extent, the chewiness is obviously improved, and the milk flavor is slightly improved; the sample 11 has obviously improved various properties, and the comprehensive properties are close to those of the sample 7.
In addition, comparing sample 10 with sample 8, or sample 11 with sample 9, it can be seen that the addition of sodium caseinate improves the various properties of the samples to varying degrees, especially the chewiness, which is not seen in the literature in this field.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention disclosed herein should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (13)
1. The low-aeration gelatin-free toffee is characterized by comprising the following raw materials in parts by weight: 9-15 parts of condensed milk, 0.2-0.35 part of moderate acylation gellan gum, 15-40 parts of granulated sugar, 20-44 parts of syrup, 0.3-0.5 part of vanillin, 3-6 parts of butter and 6-7 parts of milk powder, wherein the moderate acylation gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from high acylation gellan gum.
2. The low-aeration gelatin-free toffee is characterized by comprising the following raw materials in parts by weight: 9-15 parts of condensed milk, 0.2-0.35 part of moderately acylated gellan gum, 0.08-0.24 part of sodium carboxymethylcellulose, 15-40 parts of granulated sugar, 20-44 parts of syrup, 0.3-0.5 part of vanillin, 3-6 parts of butter and 6-7 parts of milk powder, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
3. The low-degree aerated gelatin-free toffee is characterized by comprising the following raw materials in parts by weight on a dry basis: 9-15 parts of condensed milk, 0.2-0.35 part of moderately acylated gellan gum, 0.5-2.0 parts of sodium caseinate, 15-40 parts of granulated sugar, 20-44 parts of syrup, 0.3-0.5 part of vanillin, 3-6 parts of butter and 6-7 parts of milk powder, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
4. The low-aeration gelatin-free toffee is characterized by comprising the following raw materials in parts by weight: 9-15 parts of condensed milk, 0.2-0.35 part of moderately acylated gellan gum, 0.08-0.24 part of sodium carboxymethylcellulose, 0.5-2.0 parts of sodium caseinate, 15-40 parts of granulated sugar, 20-44 parts of syrup, 0.3-0.5 part of vanillin, 3-6 parts of butter and 6-7 parts of milk powder, wherein the moderately acylated gellan gum is prepared by removing 80-100% of acetyl and 30-50% of glyceryl from highly acylated gellan gum.
5. The low-aerated gelatin-free toffee of claim 4, wherein the condensed milk contains 65-75% by mass of solids content.
6. The low-aerated gelatin-free cream candy of claim 4, wherein the syrup is any one of starch syrup, glucose-fructose syrup, maltitol syrup, sorbitol syrup, lactitol syrup, hydrogenated starch hydrolysate, or a mixture of at least two thereof.
7. The low-aeration gelatin-free cream candy according to claim 4, wherein the granulated sugar is any one of sucrose, trehalose, maltitol, sorbitol, mannitol, isomalt, isomaltulose, lactitol, erythritol, xylitol, polydextrose, or a mixture of at least two thereof.
8. The low-aerated gelatin-free toffee of any of claims 4-7, comprising the following raw materials in parts by dry weight: 9-15 parts of condensed milk, 0.2-0.35 part of moderately acylated gellan gum, 0.08-0.24 part of sodium carboxymethylcellulose, 0.5-2.0 parts of sodium caseinate, 15-40 parts of granulated sugar, 20-44 parts of syrup, 0.3-0.5 part of vanillin, 3-6 parts of butter, 6-7 parts of milk powder and 0.2-0.5 part of microcrystalline sugar, wherein the grain size of the microcrystalline sugar is 10-20 mu m.
9. A method for preparing low-aeration gelatin-free milk candy is characterized by comprising the following steps:
mixing the condensed milk with moderate acylation gellan gum and water, stirring uniformly, and heating to obtain milk slurry, wherein the moderate acylation gellan gum is prepared by removing 80-100% acetyl and 30-50% glycerol acyl from high acylation gellan gum;
adding granulated sugar and syrup into water, decocting, and mixing with the milk slurry and hot-melt butter to obtain sugar solution;
stirring the sugar solution, adding vanillin, and continuing stirring until the sugar solution becomes massecuite;
adding milk powder, continuously stirring until the massecuite is uniformly mixed with the milk powder, and cooling to obtain the low-degree aerated gelatin-free milk candy.
10. The method of claim 9, wherein sodium carboxymethylcellulose is added to the step of mixing the condensed milk with the moderately acylated gellan gum and water.
11. The method for preparing a low-aeration gelatin-free toffee according to claim 9, wherein the sugar solution is prepared by adding granulated sugar and syrup into water, decocting, mixing with milk and hot-melt butter to obtain sugar solution, and adding sodium caseinate solution when mixing with hot-melt butter.
12. The method of making a low-aerated gelatin-free toffee of claim 9, wherein the massecuite has a moisture content of 6.5-7.5%.
13. The method for preparing a low-aerated gelatin-free toffee according to any of claims 9 to 12, wherein the sugar solution is stirred and microcrystalline sugar having a particle size of 10 to 20 μm is added while the sugar solution is stirred.
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