CN115918762A - Cotton candy and snowflake crisp and processing method thereof - Google Patents
Cotton candy and snowflake crisp and processing method thereof Download PDFInfo
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- CN115918762A CN115918762A CN202210449534.7A CN202210449534A CN115918762A CN 115918762 A CN115918762 A CN 115918762A CN 202210449534 A CN202210449534 A CN 202210449534A CN 115918762 A CN115918762 A CN 115918762A
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Confectionery (AREA)
Abstract
The invention belongs to the technical field of food processing, and relates to a cotton candy, a snowflake crisp and a processing method thereof. Aiming at the technical problems of hard snowflake taste, tooth sticking and sweet and greasy taste in the prior art, the application provides the preparation method of the cotton candy, raw materials of the cotton candy comprise collagen peptide and honey, and the prepared cotton candy is soft and fine in mouth feel. The application also provides a preparation method of the snowflake crisp, and the cotton candy is used for making the snowflake crisp, so that the prepared snowflake crisp is soft and glutinous in taste, does not stick to teeth, does not use a large amount of sugar, and is more beneficial to the health of consumers.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a cotton candy and a snowflake crisp and a processing method thereof.
Background
The snowflake crisp is a snack with crisp and soft mouthfeel, is an advanced version sweet food evolved from the nougat, and is added with the cranberry and the biscuit on the basis of the nougat, so that the sweet taste can be neutralized, and the crisp and soft mouthfeel is greatly different from the nougat. The cranberry and the biscuit pieces are wrapped by the strong milk flavor, the nougat is tough, the biscuit is loose, fragrant and crisp, and the milk flavor is full, so that the cranberry and biscuit pieces are popular with more and more people in recent years.
The cotton candy is an important raw material for making the snowflake crisp and directly influences the taste of the snowflake crisp. For example, chinese patent application publication No. CN110720540A, entitled "preparation method of matcha snowflake crisp", discloses specific preparation method steps as follows: the method comprises the following steps of proportioning, pretreating raw materials, decocting, forming, cooling and cutting into blocks, wherein the main components are as follows: the snowflake crisp is rich in nutrition and various nutritional ingredients, the taste of the snowflake crisp is improved, and the biscuit is wrapped by a mixture of butter and cotton candy, so that the biscuit is prevented from being directly exposed outside. However, the cotton candy in the scheme is used as an adhesive, unhealthy factors such as high sugar exist, and meanwhile, water is easy to analyze out after the cotton candy is stored at high temperature, so that milk powder on the surface is caked, the cotton candy is hard and sticky in taste, sweet and greasy in taste, short in shelf life of the whole snowflake crisp, and unstable in quality. In order to solve the problems, in the prior art, a method for improving a raw material formula without using cotton candy is provided, for example, chinese patent application publication No. CN109548945A, the invention name is 'a snowflake crisp with mild taste and a processing technology thereof', the disclosed method comprises the following raw materials in parts by weight: 7-10 parts of malt syrup with the concentration of 75%, 1-4 parts of maltitol with the concentration of 75%, 1-2 parts of trehalose, 0.8-1.2 parts of whole milk powder, 1-2 parts of butter, 0.01-0.04 part of maltol, 0.7-1.3 parts of anhydrous cream, 10-14 parts of biscuits, 0.1-0.4 part of egg white, 0.6-1 part of wet gelatin, 0.01-0.04 part of salt, 1-3 parts of white sugar and 0.4-0.6 part of water.
Nut kernels are often added into the snowflake crisp to improve the mouthfeel and the nutritional value. For example, chinese patent application publication No. CN110278980A, entitled macadimia nut snowflake crisp and a manufacturing method thereof, discloses a method comprising the following raw materials in parts by weight: 290-310 parts of cotton candy, 200-220 parts of biscuit, 55-70 parts of butter, 150-170 parts of milk powder, 6-8 parts of seasoning powder, 120-150 parts of mixed nut meat and 30-50 parts of preserved vegetable and fruit; the seasoning powder is matcha powder or chocolate powder, and the snowflake crisp prepared by the scheme is nutritional and healthy, has various tastes and has good overall appearance. However, the nut kernels of the existing snowflake crisp are easy to oxidize, so that the taste of the snowflake crisp becomes changed and even becomes sour and rotten within the shelf life, and the freshness retaining property 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.
Disclosure of Invention
1. Problems to be solved
Aiming at the technical problems of hard snowflake crisp mouthfeel, tooth sticking and sweet and greasy taste in the prior art, the application provides the preparation method of the cotton candy. The application also provides a preparation method of the snowflake crisp, and the cotton candy is used for making the snowflake crisp, so that the prepared snowflake crisp is soft and glutinous in taste, does not stick to teeth, does not use a large amount of sugar, and is more beneficial to the health of consumers.
2. Technical scheme
In order to achieve the purpose, the technical scheme is as follows:
the preparation method of the cotton candy comprises the following steps:
a step of preparing marshmallow mucilage, wherein the raw materials of the marshmallow mucilage comprise starch, honey and maltitol;
preparing cotton candy glue solution, wherein the raw materials of the cotton candy glue solution comprise collagen peptide, propolis and honey;
and mixing the cotton candy mucilage and the cotton candy mucilage, and inflating and forming to obtain the cotton candy.
The collagen peptide is a product which is produced by taking fresh animal tissues (including skins, bones, tendons, scales and the like) rich in collagen as raw materials through extraction, hydrolysis and refining and has the relative molecular mass of less than 10000 Da. And collagen has multiple functions. First, it has a small molecular weight and is easily absorbed by the human body. The collagen restores the fractured and aged elastic fiber net to reform the skin tissue structure and stretch wrinkles; in addition, the skin care product can also eliminate free radicals in vivo, resist oxidation and slow down skin aging.
Further, the preparation of the marshmallow mucilage comprises the following steps:
preparing a starch solution: mixing starch and Mel; the mass ratio of the starch to the honey is 1;
the step of preparing maltitol solution: mixing maltitol and honey; the mass ratio of the maltitol to the honey is 1;
the method for preparing the cotton candy mucilage comprises the following steps: homogenizing the starch solution and maltitol solution; the mass ratio of the starch solution to the maltitol solution is 1 to 3.
Preferably, 1 part of starch and 10-20 parts of honey are mixed, stirred and boiled until completely dissolved, the time is 30min, and the temperature is kept at 60 ℃ for later use.
Preferably, 1 part of maltitol and 5-10 parts of honey are mixed, stirred and boiled until the maltitol is completely dissolved, and the temperature is kept at 60 ℃ for standby.
Further, the preparation of the cotton candy glue solution comprises the following steps: uniformly mixing the collagen peptide, the propolis and the honey; the mass ratio of the collagen peptide to the propolis to the honey is 1.
Preferably, the mixture is placed into a stirring pot for mixing and stirring, is boiled until the mixture is completely dissolved, and is kept at 60 ℃.
A snowflake crisp is prepared from the cotton candy.
A preparation method of the snowflake crisp comprises the following steps:
preparing mixed powder, namely uniformly mixing milk powder and bacillus coagulans;
a step of preparing mixed oil, in which butter is dissolved;
and (3) preparing the snowflake crisp, namely uniformly mixing the mixed oil and the cotton candy, adding the mixed powder, the cranberry dices and the biscuit, uniformly mixing, and performing extrusion forming to obtain the snowflake crisp.
Preferably, the whole process is kept at 60 ℃; and (4) extruding and forming in a four-section manner, and cutting and forming after passing through a cooling pipeline.
Further, the mass ratio of the milk powder to the bacillus coagulans is 5-10.
Further, nut kernels are also included.
Further, the preparation of the nut meat comprises the following steps:
uniformly mixing the resistant dextrin and the isomaltooligosaccharide to obtain coating powder; coating the nut kernels with mucus and the coating powder.
Preferably, the DE of the maltodextrin is less than or equal to 5, and the concentration is 25 percent; baking at low temperature (85 deg.C, 2 hr) until the nut tastes crisp.
The invention relates to a coating of crispy nut kernels in snowflake crisp, which is a product which is formed by uniformly attaching resistant dextrin and isomaltooligosaccharide on the surfaces of nut kernels, wherein the resistant dextrin and the isomaltooligosaccharide form a protective layer with effective water migration resistance, so that the nut kernels in the product are crisp in taste, and simultaneously, the crispy nut kernels, cranberries and biscuits form multi-layer taste.
Further, the mass ratio of the resistant dextrin to the isomaltose hypgather is 1-3; the mass ratio of the coating powder to the nut kernels to the mucilage is 0.4.
Preferably, the mucus is a maltodextrin solution with the mass fraction of 25%.
Further, the mass ratio of the mixed oil, the cotton candy, the nut meat, the mixed powder, the cranberry dices and the biscuits is 0.5-1 to 2.5-5.
3. Advantageous effects
Compared with the prior art, the technical scheme provided by the invention has the following beneficial effects:
(1) The cotton candy of the invention is prepared by respectively preparing cotton candy mucilage and cotton candy glue solution, wherein the cotton candy mucilage comprises starch, honey and maltitol as raw materials, and the cotton candy glue solution comprises collagen peptide, honey and propolis as raw materials. The collagen peptide and the polysaccharide in the propolis interact to form a net structure, so that the product has soft and glutinous taste.
(2) According to the snowflake crisp, the cotton candy is used for making the snowflake crisp, and the made snowflake crisp is soft and glutinous in taste, does not stick to teeth, does not use a large amount of sugar, and is more beneficial to the health of consumers; the honey, the propolis and the maltitol replace the traditional white granulated sugar and are beneficial to reducing the sweet and greasy feeling of the product.
The snowflake crisp prepared by the invention does not need to be added with an antiseptic, the honey in the product naturally contains antibiotics and formic acid, the bacteriostatic ability is very strong, the shelf life of the product can be ensured to be consistent with that of the snowflake crisp sold on the market, and the shelf life can reach 6 months.
Detailed Description
For a further understanding of the contents of the present invention, reference will now be made in detail to the following examples.
The Bacillus coagulans used in the invention, bacillus coagulans BC2000, is classified and named as Bacillus coagulans, and has been preserved in China general microbiological culture Collection center (CGMCC) at 13 months 1 in 2021, with the preservation number of CGMCC No.21621 and the preservation address of Beijing Kogyao No. 1 Beijing Hospital No. 3 of sunward date.
Example 1
The preparation method of the cotton candy comprises the following steps:
(1) Preparing cotton candy mucilage:
preparing starch solution: mixing 1 part of starch and 10 parts of honey, stirring, boiling until completely dissolving, wherein the time is about 30min, and keeping the temperature at 60 ℃ for later use;
preparing a maltitol solution: mixing and stirring 1 part of maltitol and 5 parts of honey, boiling until the maltitol and the honey are completely dissolved, and keeping the temperature at 60 ℃ for later use;
mucilage for cotton candy: taking 1 part of starch solution and 1 part of maltitol solution, putting into a stirring cylinder, stirring uniformly, and keeping the temperature at 60 ℃ for later use.
(2) Preparing cotton candy glue solution: 1 part of collagen peptide, 2 parts of propolis and 5 parts of honey are taken, put into a stirring pot, mixed and stirred, boiled until being completely dissolved, and kept at 60 ℃.
(3) And (3) inflation molding: conveying the cotton candy mucilage to a heat-preservation stirring cylinder through a conveying pipe, conveying the cotton candy mucilage to the heat-preservation stirring cylinder through the conveying pipe, uniformly mixing and stirring the cotton candy mucilage and the heat-preservation stirring cylinder to obtain a mixed solution, and preserving the heat at 60 ℃ for later use;
filtering air to obtain purified air, delivering to inflator via delivery pipe, linking inflator with cotton candy forming machine, injecting the above mixed solution into forming machine via delivery pipe, and inflating and forming.
The cotton candy prepared by the embodiment has softer mouthfeel, is not sticky to teeth and is bright and white in color.
Example 2
The preparation method of cotton candy in this example is basically the same as example 1, except that:
preparing starch solution: taking 1 part of starch and 20 parts of honey.
Preparation of maltitol solution: taking 1 part of maltitol and 10 parts of honey.
Cotton candy mucilage: taking 1 part of starch solution and 3 parts of maltitol solution.
Cotton candy gum liquid: 1 part of collagen peptide, 6 parts of propolis and 10 parts of honey are taken.
The cotton candy prepared by the embodiment is over soft in taste, free from sticking to teeth, good in forming effect and bright and white in color.
Example 3
The preparation method of cotton candy in this example is basically the same as example 1, except that:
preparing starch solution: taking 1 part of starch and 15 parts of honey.
Preparation of maltitol solution: taking 1 part of maltitol and 7.5 parts of honey.
Cotton candy mucilage: taking 1 part of starch solution and 2 parts of maltitol solution.
Cotton candy gum liquid: 1 part of collagen peptide, 4 parts of propolis and 7.5 parts of honey are taken.
The cotton candy prepared by the embodiment has soft mouthfeel, no sticking to teeth, best forming effect and bright and white color.
Comparative example 1
The procedure of this comparative example was substantially the same as example 3, except that: the raw materials are not added with honey and propolis, and white granulated sugar is used for replacing the raw materials.
The cotton candy prepared by the comparative example has hard mouthfeel, tooth adhesion and bright and white color.
Comparative example 2
The procedure of this comparative example was substantially the same as example 3, except that: collagen peptide is not added in the raw materials for preparation.
The cotton candy prepared by the comparative example has hard mouthfeel, no sticking to teeth and bright and white color.
Example 4
The preparation method of snowflake crisp candy of the embodiment uses the cotton candy prepared in the embodiment 1, and comprises the following steps:
(1) Preparing mixed powder: the milk powder and the bacillus coagulans are accurately weighed according to the weight ratio of 5.1 and uniformly mixed for later use.
(2) Preparing mixed oil: and (3) putting 5 parts of butter into a jacketed kettle, heating and dissolving, and uniformly mixing at the oil temperature of less than or equal to 80 ℃ for later use.
(3) Preparing snowflake crisp: and (2) adding 0.5 part of mixed oil into a mixing tank, weighing 2.5 parts of snowflake crisp and cotton candy into the mixing tank, starting equipment to stir uniformly, finally weighing 0.5 part of mixed powder, 0.5 part of cranberry dices and 1 part of biscuits, adding into the mixing tank, starting the equipment to mix uniformly, and keeping the temperature at 60 ℃ in the whole process. And finally, conveying the mixture to a forming device through a conveying belt for four-section extrusion forming, and cutting and forming after passing through a cooling pipeline.
Packaging the snowflake crisp: and packaging and detecting the formed snowflake crisp through packaging equipment.
The snowflake crisp prepared by the embodiment has the advantages that the shelf life can reach 6 months, the taste is soft, the teeth are not stuck, the color is white, and the color is not changed.
Example 5
This example is a snowflake crisp preparation method essentially the same as example 4, except that the marshmallow prepared in example 2 was used.
Preparing mixed powder: the milk powder and the bacillus coagulans were weighed according to 10.1.
Preparing mixed oil: taking 10 parts of butter.
Preparing the snowflake crisp: taking 1 part of snowflake crisp mixed oil into a mixing tank, then weighing 5 parts of cotton candy into the mixing tank, starting equipment to stir uniformly, and finally weighing 1.5 parts of mixed powder, 0.5 part of cranberry dices and 1 part of biscuits into the mixing tank.
The snowflake crisp prepared by the embodiment has the advantages that the shelf life can reach 8 months, the mouth feel is too soft, the teeth are not stuck, the color is white, the color is not changed, and the forming effect is better.
Example 6
This example is a snowflake crisp preparation method essentially the same as example 4, except that the marshmallow prepared in example 3 was used.
Preparing mixed powder: the milk powder and the bacillus coagulans were weighed according to 7.5.
Preparing mixed oil: 7.5 parts of butter.
Preparing the snowflake crisp: taking 0.75 part of snowflake crisp and mixed oil into a mixing cylinder, weighing 3.75 parts of marshmallow into the mixing cylinder, starting equipment to stir uniformly, and finally weighing 1 part of mixed powder, 0.5 part of cranberry dices and 1 part of biscuits into the mixing cylinder.
The shelf life of the snowflake crisp prepared by the embodiment can reach 8 months, is prolonged by 2 months compared with the shelf life of the normal snowflake crisp, and has the advantages of soft and moderate mouth feel, no tooth adhesion, white color, no color change and best forming effect.
Comparative example 3
The preparation method of the snowflake crisp of the comparative example is basically the same as the example 6, except that: the marshmallow prepared in comparative example 1 was used.
The snowflake crisp prepared by the embodiment has the advantages that the shelf life can reach 6 months, the mouth feel is soft at the initial stage, and the snowflake crisp becomes hard and changes color gradually after the shelf life.
Comparative example 4
The preparation method of the snowflake crisp of the comparative example is basically the same as that of the example 6, except that: the marshmallow prepared in comparative example 2 was used.
The snowflake crisp prepared by the embodiment has the advantages that the shelf life can reach 6 months, the taste is soft at the initial stage, and the snowflake crisp becomes hard gradually after the shelf life.
Example 7
The preparation method of the snowflake crisp in this embodiment is basically the same as that in embodiment 4, except that nut kernels are added, and the nut kernels added in this embodiment are walnuts and cashews.
The preparation method of the nut kernel comprises the following steps: preparing a 25% solution by using maltodextrin, accurately weighing 1.5 parts of resistant dextrin and 1 part of isomaltose hypgather, and uniformly mixing to obtain the coating powder for later use. Weighing 5 parts of nuts, 0.15 part of mucilage and 0.4 part of coating powder, coating the nuts by using a coating machine, baking at low temperature (85 ℃ for 2 hours) until the nuts are crisp in taste, and cooling for later use.
2-3 parts of nut kernels are added in the step of preparing the snowflake crisp.
The shelf life of the snowflake crisp prepared by the embodiment can reach 8 months, is prolonged by 2 months compared with the shelf life of a normal snowflake crisp, has moderate mouth feel, white color, no color change and good forming effect, and can form multi-level mouth feel with nuts to increase the good eating degree of products.
Comparative example 5
The preparation method of the snowflake crisp of the comparative example is basically the same as the example 6, except that: the preparation method does not add marshmallow, and uses syrup.
The snowflake crisp prepared by the embodiment has the advantages of 6 months of shelf life, hard mouthfeel, sticky teeth, non-uniform color and poor appearance in the shelf life.
TABLE 1 taste assessment results (percent system)
TABLE 2 evaluation results of appearance (percent system)
TABLE 3 comprehensive (acceptability, love) evaluation results (percent system)
TABLE 4 shelf life test results
Sensory evaluation of the examples and comparative examples revealed that the snowflake crisps produced using the collagen peptide and honey, propolis (1.
Claims (10)
1. A preparation method of cotton candy is characterized by comprising the following steps: the method comprises the following steps:
a step of preparing marshmallow mucilage, wherein the raw materials of the marshmallow mucilage comprise starch, honey and maltitol;
preparing a cotton candy glue solution, wherein the raw materials of the cotton candy glue solution comprise collagen peptide, honey and propolis;
and mixing the cotton candy mucilage and the cotton candy mucilage, and inflating and forming to obtain the cotton candy.
2. The method of making marshmallow according to claim 1, wherein: the preparation method of the cotton candy mucilage comprises the following steps:
preparing a starch solution: mixing starch and Mel; the mass ratio of the starch to the honey is 1;
the step of preparing maltitol solution: mixing maltitol and honey; the mass ratio of the maltitol to the honey is 1;
the preparation method of the cotton candy mucilage comprises the following steps: homogenizing the starch solution and maltitol solution; the mass ratio of the starch solution to the maltitol solution is 1 to 3.
3. The method of making a marshmallow starting material of claim 1, wherein: the preparation of the cotton candy glue solution comprises the following steps: uniformly mixing the collagen peptide, the propolis and the honey; the mass ratio of the collagen peptide to the propolis to the honey is 1.
4. The snowflake crisp is characterized in that: prepared using the marshmallow of any one of claims 1-3.
5. A preparation method of snowflake crisp is characterized by comprising the following steps: the method comprises the following steps:
preparing mixed powder, namely, uniformly mixing milk powder and bacillus coagulans;
a step of preparing mixed oil, in which butter is dissolved;
and (3) preparing the snowflake crisp, namely uniformly mixing the mixed oil and the cotton candy, adding the mixed powder, the cranberry dices and the biscuit, uniformly mixing, and performing extrusion forming to obtain the snowflake crisp.
6. The preparation method of the snowflake crisp of claim 5, which is characterized in that: the mass ratio of the milk powder to the bacillus coagulans is 5-10.
7. The preparation method of the snowflake crisp of claim 5, which is characterized in that: also includes nut kernels.
8. The method for preparing the snowflake crisp according to claim 7, which is characterized in that: the preparation of the nut meat comprises the following steps: uniformly mixing the resistant dextrin and the isomaltooligosaccharide to obtain coating powder; coating the nut kernels with mucus and the coating powder.
9. The method for preparing the snowflake crisp according to claim 8, which is characterized in that: the mass ratio of the resistant dextrin to the isomaltose hypgather is 1-3; the mass ratio of the coating powder to the nut kernels to the mucilage is 0.4.
10. The method for preparing a snowflake crisp according to any one of the claims 8 or 9, which is characterized in that: the mass ratio of the mixed oil, the cotton candy, the nut kernels, the mixed powder, the cranberry dices and the biscuits is 0.5-1.
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