CN115918762B - Cotton candy, snowflake crisp and processing method thereof - Google Patents

Cotton candy, snowflake crisp and processing method thereof Download PDF

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CN115918762B
CN115918762B CN202210449534.7A CN202210449534A CN115918762B CN 115918762 B CN115918762 B CN 115918762B CN 202210449534 A CN202210449534 A CN 202210449534A CN 115918762 B CN115918762 B CN 115918762B
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cotton candy
preparing
solution
bacillus coagulans
mass ratio
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CN115918762A (en
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倪伟超
张飞
周晴晴
李家伟
金龙
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Anhui Qianqian Food Design Research Institute
Chacha Food Co Ltd
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Anhui Qianqian Food Design Research Institute
Chacha Food Co Ltd
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    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The application belongs to the technical field of food processing, and relates to cotton candy and snowflake shortbread and a processing method thereof. Aiming at the technical problems of hard snowflake crisp taste, tooth sticking and sweet and greasy taste in the prior art, the application provides a preparation method of cotton candy. The application also provides a preparation method of the snowflake crisp, and the cotton candy is used for preparing the snowflake crisp, so that the prepared snowflake crisp has moderate soft and waxy taste, does not stick teeth, does not use a large amount of sugar, and is more beneficial to the health of consumers.

Description

Cotton candy, snowflake crisp and processing method thereof
Technical Field
The application belongs to the technical field of food processing, and particularly relates to cotton candy, snowflake shortbread and a processing method thereof.
Background
The snowflake crisp is a snack with crisp and soft taste, is a modified sweet food obtained by the evolution of nougat, and is added with cranberry and biscuits on the basis of nougat, so that the sweet taste can be neutralized, and the crisp taste is greatly different from nougat. The cranberry and the crushed biscuits are wrapped by the rich milk flavor, the dried biscuits are crisp and soft, and the dried biscuits are rich in milk flavor, so that the dried biscuits are popular in recent years.
Cotton candy is an important raw material for making snowflake shortbread, and directly affects the taste of the snowflake shortbread. For example, chinese patent application publication No. CN110720540A, the application relates to a preparation method of Matcha-flavored snowflake crisp, which comprises the following steps: batching, raw material pretreatment, decoction, molding, cooling and dicing, and the main components are as follows: biscuit, pecan kernel, cashew kernel, pine nut kernel, pistachio kernel, dried banana, dried kiwi fruit, dried mango, and added with various dried fruits and nuts, so that the snowflake crisp is rich in nutrition, various nutritional ingredients, and the taste of the snowflake crisp is improved, and the biscuit is wrapped by the mixture of butter and cotton candy, so that the biscuit is prevented from being directly exposed outside. However, the cotton candy of the proposal is used as an adhesive, and has unhealthy factors such as high sugar and the like, and meanwhile, the cotton candy is easy to separate out water after being stored at high temperature, so that milk powder on the surface is agglomerated, the taste is hard and sticky, the taste is sweet and greasy, the whole shelf life of the snowflake crisp is not long, and the quality is not stable enough. In order to solve the above problems, there is a method for improving the raw material formulation without using cotton candy in the prior art, such as chinese patent application publication No. CN109548945a, entitled "a soft-shelled crisp with mild taste and processing technique thereof", the disclosed method comprises the following raw materials in parts by weight: 7-10 parts of maltose 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 to snowflake shortbread to improve mouthfeel and nutritional value. For example, chinese patent application publication No. CN110278980A, the application is named as 'an Australian nut snowflake crisp and a preparation method thereof', and the disclosed method comprises the following raw materials in parts by weight: 290-310 parts of cotton candy, 200-220 parts of biscuits, 55-70 parts of butter, 150-170 parts of milk powder, 6-8 parts of seasoning powder, 120-150 parts of mixed nut kernels and 30-50 parts of preserved vegetables and fruits; the seasoning powder is green tea powder or chocolate powder, and the snowflake crisp prepared by the scheme is nutritional and healthy, various in taste and good in overall appearance. However, the nuts in the existing snowflake crisp are easy to oxidize, so that off-flavor and even sour rot occur in a long shelf life, and the freshness of the product of the snowflake crisp is directly affected. In addition, the biscuits in the snowflake crisp are often selected to have good taste, but the biscuits are easy to break up in the manufacturing process, are difficult to store and have loose taste.
Disclosure of Invention
1. Problems to be solved
Aiming at the technical problems of hard snowflake crisp taste, tooth sticking and sweet and greasy taste in the prior art, the application provides a preparation method of cotton candy. The application also provides a preparation method of the snowflake crisp, and the cotton candy is used for preparing the snowflake crisp, so that the prepared snowflake crisp has moderate soft and waxy taste, does not stick teeth, does not use a large amount of sugar, and is more beneficial to the health of consumers.
2. Technical proposal
In order to achieve the above purpose, the technical scheme provided is as follows:
the preparation method of cotton candy provided by the application comprises the following steps:
a step of preparing cotton candy mucus, wherein the cotton candy mucus comprises starch, honey and maltitol;
preparing cotton candy glue solution, wherein the cotton candy glue solution comprises collagen peptide, propolis and honey as raw materials;
mixing the cotton candy mucilage and the cotton candy mucilage, and performing inflation molding to obtain cotton candy.
The collagen peptide is a product which is produced by taking fresh animal tissues (including skin, bones, tendons, scales and the like) rich in collagen as raw materials, extracting, hydrolyzing and refining and has the relative molecular mass of less than 10000 Da. And collagen has various functions. First, the molecular weight is small, and the product is easy to be absorbed by human body. Collagen repairs broken aged elastic fiber webs and reforms skin tissue structures to stretch wrinkles; in addition, free radicals in the body are removed, and the skin aging is slowed down by antioxidation.
Further, the preparation of the cotton candy mucus comprises the following steps:
the preparation of starch solution comprises the following steps: mixing starch and Mel; the mass ratio of the starch to the honey is 1:10-20;
the preparation of maltitol solution comprises the following steps: mixing maltitol and Mel; the mass ratio of the maltitol to the honey is 1:5-10;
the preparation method comprises the following steps of: homogenizing the starch solution and the maltitol solution; the mass ratio of the starch solution to the maltitol solution is 1:1-3.
Preferably, 1 part of starch and 10-20 parts of honey are mixed, stirred and boiled until the starch is completely dissolved for 30 min, and the mixture is kept at 60 ℃ for later use.
Preferably, 1 part of maltitol and 5-10 parts of honey are taken, mixed, stirred and boiled until the maltitol is completely dissolved, and the mixture is kept at the temperature of 60 ℃ for standby.
Further, the preparation of the cotton candy glue solution comprises the following steps: mixing the collagen peptide, propolis and honey uniformly; the mass ratio of the collagen peptide to the propolis to the honey is 1:2-6:5-10.
Preferably, the materials are placed into a stirring pot for mixing and stirring, boiled until the materials are completely dissolved, and kept at 60 ℃.
A snowflake crisp is prepared from cotton candy.
A preparation method of 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 snowflake crisp, namely uniformly mixing the mixed oil with cotton candy, adding the mixed powder, the cranberry dices and the biscuits, uniformly mixing, and performing extrusion molding to obtain the snowflake crisp.
Preferably, the whole process is kept at 60 ℃; four-section extrusion molding, cutting and molding after passing through a cooling pipeline.
Further, the mass ratio of the milk powder to the bacillus coagulans is 5-10:0.1.
Further, nut kernels are included.
Further, the preparation of the nut kernel comprises the steps of:
uniformly mixing the resistant dextrin and the isomaltooligosaccharide to obtain coating powder; coating said nut kernel with mucilage and said coating powder.
Preferably, the DE of the maltodextrin is less than or equal to 5, and the concentration is 25%; roasting at low temperature (85deg.C, 2 h) to obtain crisp nut taste.
The coating of nut kernels in snowflake crisp is characterized in that resistant dextrin and isomaltooligosaccharide are uniformly adhered to the surfaces of nut kernels, and form a protective layer with effective water migration resistance, so that the nut kernels in the product are crisp in taste, and meanwhile, the product, cranberry and biscuits form a multi-level taste product.
Further, the mass ratio of the resistant dextrin to the isomaltooligosaccharide is 1-3:1; the mass ratio of the coating powder to the nut kernels to the mucus is 0.4:5:0.15.
Preferably, the mucus is a maltodextrin solution with the mass fraction of 25%.
Further, the mass ratio of the mixed oil to the cotton candy to the nut, the mixed powder to the cranberry diced to the biscuit is 0.5-1:2.5-5:2-3:0.5-1.5:0.5:1.
3. Advantageous effects
Compared with the prior art, the technical scheme provided by the application has the following beneficial effects:
(1) The cotton candy is prepared by respectively preparing cotton candy mucilage and cotton candy glue solution, wherein the cotton candy mucilage comprises starch, honey and maltitol, and the cotton candy glue solution comprises collagen peptide, honey and propolis. The collagen peptide and polysaccharide in the propolis interact to form a net structure, so that the product has soft and moderate taste.
(2) According to the snowflake crisp, the cotton candy is used for manufacturing the snowflake crisp, and the manufactured snowflake crisp is soft and glutinous in taste, is not sticky 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, so that the sweet and greasy feeling of the product is reduced.
The prepared snowflake crisp does not need to be added with preservative, and the honey in the product naturally contains antibiotics and formic acid, so that the product has strong antibacterial capability, and the shelf life of the product can be ensured to be consistent with that of the existing snowflake crisp sold in the market, and can reach 6 months.
Detailed Description
For a further understanding of the present application, the present application will be described in detail with reference to examples.
The bacillus coagulans used in the application, bacillus coagulans BC2000, is classified and named as bacillus coagulans Bacillus coagulans, and is preserved in China general microbiological culture Collection center (CGMCC) No. 21621 in the year 2021 and the month 13, and the preservation address is North Chenxi Lu No. 1 and No. 3 in the Korean region of Beijing city.
Example 1
The preparation method of cotton candy of the embodiment comprises the following steps:
(1) Preparing cotton candy mucus:
preparing starch solution: mixing 1 part of starch and 10 parts of honey, stirring, boiling until the starch is completely dissolved for about 30 min, and preserving heat at 60 ℃ for later use;
preparing maltitol solution: mixing maltitol 1 part and honey 5 parts, stirring, boiling until the maltitol is completely dissolved, and preserving heat at 60 ℃ for later use;
mucus for marshmallow: taking 1 part of starch solution and 1 part of maltitol solution, putting into a stirring tank, stirring uniformly, and preserving heat at 60 ℃ for standby.
(2) Preparing cotton candy glue solution: 1 part of collagen peptide, 2 parts of propolis and 5 parts of honey are taken, placed into a stirring pot for mixing and stirring, boiled until being completely dissolved, and kept at 60 ℃.
(3) And (5) inflation molding: conveying cotton candy mucilage into a heat-preserving stirring tank through a conveying pipe, conveying the cotton candy mucilage into the heat-preserving stirring tank through the conveying pipe, uniformly mixing and stirring to obtain a mixed solution, and preserving heat at 60 ℃ for later use;
filtering the air to obtain purified air, conveying the purified air to an inflator through a conveying pipe, connecting the inflator with a cotton candy forming machine, injecting the mixed solution into the forming machine through the conveying pipe, and performing inflation forming.
The cotton candy prepared by the embodiment has soft taste, no tooth sticking and bright white color.
Example 2
The preparation method of cotton candy of this example is basically the same as that of example 1, except that:
preparing starch solution: 1 part of starch and 20 parts of honey are taken.
Preparing maltitol solution: 1 part of maltitol and 10 parts of honey are taken.
Cotton candy mucilage: 1 part of starch solution and 3 parts of maltitol solution are taken.
Cotton candy glue solution: 1 part of collagen peptide, 6 parts of propolis and 10 parts of honey are taken.
The cotton candy prepared by the embodiment has the advantages of excessively soft mouthfeel, no tooth sticking, good molding effect and bright white color.
Example 3
The preparation method of cotton candy of this example is basically the same as that of example 1, except that:
preparing starch solution: 1 part of starch and 15 parts of honey are taken.
Preparing maltitol solution: 1 part of maltitol and 7.5 parts of honey are taken.
Cotton candy mucilage: 1 part of starch solution and 2 parts of maltitol solution are taken.
Cotton candy glue solution: 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 taste, no tooth sticking, best molding effect and bright white color.
Comparative example 1
A cotton candy preparation method of this comparative example was substantially the same as in example 3, except that: the preparation method comprises no addition of Mel and propolis, and substitution with white sugar.
The cotton candy prepared in the comparative example has hard taste, tooth adhesion and bright white color.
Comparative example 2
A cotton candy preparation method of this comparative example was substantially the same as in example 3, except that: collagen peptide is not added in the preparation raw materials.
The cotton candy prepared in the comparative example has a hard taste, is not sticky to teeth and has bright white color.
Example 4
The preparation method of the snowflake crisp uses 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 a ratio of 5:0.1 and are uniformly mixed for standby.
(2) Preparing mixed oil: and 5 parts of butter is taken and put into a jacketed kettle for heating and dissolving, and the oil temperature is less than or equal to 80 ℃ and is uniformly mixed for standby.
(3) Preparing snowflake crisp: and (3) adding 0.5 part of mixed oil into a mixing cylinder, then weighing 2.5 parts of cotton candy for snowflake shortbread into the mixing cylinder, starting equipment to stir uniformly, finally weighing 0.5 part of mixed powder, 0.5 part of cranberry diced meat and 1 part of biscuit, adding into the mixing cylinder, starting the equipment to mix uniformly, and keeping the temperature at 60 ℃ in the whole process. And finally, conveying the mixture to forming equipment through a conveying belt for four-section extrusion forming, and cutting and forming after passing through a cooling pipeline.
Packaging snowflake crisp: packaging and detecting the formed snowflake crisp through packaging equipment.
The snowflake crisp prepared by the embodiment has the shelf life of 6 months, and has soft taste, no tooth sticking, white color and no color change.
Example 5
A snowflake crisp preparation method is basically the same as that of example 4, except that the cotton candy prepared in example 2 is used.
Preparing mixed powder: the milk powder and bacillus coagulans are weighed according to a ratio of 10:0.1.
Preparing mixed oil: 10 parts of butter was taken.
Preparing snowflake crisp: 1 part of mixed oil for snowflake crisp is taken into a mixing cylinder, 5 parts of cotton candy is taken into the mixing cylinder, equipment is started to stir uniformly, and finally 1.5 parts of mixed powder, 0.5 part of cranberry diced and 1 part of biscuit are weighed and added into the mixing cylinder.
The snowflake crisp prepared by the embodiment has the shelf life of 8 months, is too soft in taste, does not stick teeth, is white in color and does not change color, and has good molding effect.
Example 6
A snowflake crisp preparation method is basically the same as that of example 4, except that the cotton candy prepared in example 3 is used.
Preparing mixed powder: milk powder and bacillus coagulans are weighed according to a ratio of 7.5:0.1.
Preparing mixed oil: 7.5 parts of butter.
Preparing snowflake crisp: and (3) taking 0.75 part of mixed oil for snowflake crisp into a mixing cylinder, then weighing 3.75 parts of cotton candy into the mixing cylinder, starting equipment to stir uniformly, and finally weighing 1 part of mixed powder, 0.5 part of cranberry diced and 1 part of biscuit into the mixing cylinder.
The prepared snowflake crisp has the shelf life of 8 months, 2 months longer than the normal snowflake crisp, soft and moderate taste, no tooth sticking, white color and no color change, and the best molding effect.
Comparative example 3
The preparation method of the snowflake crisp of the comparative example is basically the same as that of example 6, except that: marshmallow prepared using comparative example 1 was used.
The snowflake crisp prepared by the embodiment has the shelf life of 6 months, soft initial taste, gradually hardening after the shelf life and color change.
Comparative example 4
The preparation method of the snowflake crisp of the comparative example is basically the same as that of example 6, except that: marshmallow prepared using comparative example 2 was used.
The snowflake crisp prepared by the embodiment has the shelf life of 6 months, soft initial taste and gradually hardened after the shelf life.
Example 7
The preparation method of the snowflake crisp is basically the same as that of the embodiment 4, except that nut kernels are added, and the nut kernels added in the embodiment are walnut kernels and cashew nuts.
The preparation method of nut kernel comprises the following steps: preparing 25% concentration solution with maltodextrin, accurately weighing 1.5 parts of resistant dextrin and 1 part of isomaltooligosaccharide, and uniformly mixing to obtain coating powder for later use. Weighing 5 parts of nuts, 0.15 part of mucus and 0.4 part of coating powder, coating the nuts by using a coating machine, baking at a low temperature (85 ℃ for 2 hours) until the nuts are crisp in taste, and cooling for later use.
In the step of preparing the snowflake crisp, 2-3 parts of nut kernels are added.
The snowflake crisp prepared by the embodiment has the shelf life of 8 months, is longer than that of a normal snowflake crisp by 2 months, has moderate softness and hardness, white color and no color change, has good forming effect, forms a multi-level taste with nuts, and increases the good eating degree of the product.
Comparative example 5
The preparation method of the snowflake crisp of the comparative example is basically the same as that of example 6, except that: the marshmallow is not added into the preparation raw materials, and syrup is used.
The snowflake crisp prepared by the embodiment has a shelf life of 6 months, and has very hard taste, tooth adhesion, non-uniform color and poor appearance.
Table 1 taste evaluation results (percentage system)
Table 2 evaluation results of appearance (percentage system)
Table 3 comprehensive (acceptance, preference) evaluation results (percent System)
Table 4 shelf life test results
Sensory evaluation of the examples and the comparative examples shows that the snowflake crisp prepared by using collagen peptide, honey and propolis (1:2-6:5-10) is better than the snowflake crisp prepared by the prior method in terms of taste, comprehensive appearance and change in shelf life, and particularly the best product prepared by the example 6.

Claims (6)

1. A snowflake crisp, characterized in that: the biscuit is prepared from 0.75 part of butter, 3.75 parts of cotton candy, 1 part of mixed powder, 0.5 part of cranberry diced and 1 part of biscuit according to parts by mass; the mixed powder consists of milk powder and bacillus coagulans, wherein the mass ratio of the milk powder to the bacillus coagulans is 7.5:0.1;
the preparation method of the cotton candy comprises the following steps:
preparing cotton candy mucus: preparing starch solution, and uniformly mixing starch and honey, wherein the mass ratio of the starch to the honey is 1:15; preparing maltitol solution, and uniformly mixing maltitol with honey, wherein the mass ratio of the maltitol to the honey is 1:7.5; uniformly mixing the starch solution and the maltitol solution, wherein the mass ratio of the starch solution to the maltitol solution is 1:2;
preparing cotton candy glue solution: mixing collagen peptide, propolis and Mel; the mass ratio of the collagen peptide to the propolis to the honey is 1:4:7.5;
mixing the cotton candy mucus with the cotton candy gum solution, and performing inflation molding to obtain cotton candy;
the bacillus coagulans is bacillus coagulans BC2000, is classified and named as bacillus coagulans Bacillus coagulans, and is preserved in China general microbiological culture Collection center (CGMCC) No. 21621 in the year 1 and 13 of 2021.
2. The method for preparing snowflake crisp according to claim 1, which is characterized in that: the method comprises the following steps:
preparing mixed powder, and uniformly mixing milk powder and bacillus coagulans, wherein the mass ratio of the milk powder to the bacillus coagulans is 7.5:0.1;
preparing mixed oil, namely dissolving butter, wherein the butter is 7.5 parts by weight;
preparing snowflake crisp, uniformly mixing 0.75 part of the mixed oil and 3.75 parts of the cotton candy, adding 1 part of the mixed powder, 0.5 part of the cranberry diced meat and 1 part of the cake, uniformly mixing, and extruding to obtain the snowflake crisp.
3. A snowflake crisp, characterized in that: the biscuit is prepared from, by mass, 0.5 part of butter, 2.5 parts of cotton candy, 0.5 part of mixed powder, 0.5 part of cranberry dices, 1 part of biscuits and 2-3 parts of nut kernels; the mixed powder consists of milk powder and bacillus coagulans, wherein the mass ratio of the milk powder to the bacillus coagulans is 5:0.1;
the preparation method of the cotton candy comprises the following steps:
preparing cotton candy mucus: preparing starch solution, and uniformly mixing starch and honey, wherein the mass ratio of the starch to the honey is 1:10; preparing maltitol solution, and uniformly mixing maltitol with honey, wherein the mass ratio of the maltitol to the honey is 1:5; uniformly mixing the starch solution and the maltitol solution, wherein the mass ratio of the starch solution to the maltitol solution is 1:1;
preparing cotton candy glue solution: mixing collagen peptide, propolis and Mel; the mass ratio of the collagen peptide to the propolis to the honey is 1:2:5;
mixing the cotton candy mucus with the cotton candy gum solution, and performing inflation molding to obtain cotton candy;
the bacillus coagulans is bacillus coagulans BC2000, is classified and named as bacillus coagulans Bacillus coagulans, and is preserved in China general microbiological culture Collection center (CGMCC) No. 21621 in the year 1 and 13 of 2021.
4. A method of preparing a snowflake crisp according to claim 3, wherein: preparing mixed powder, and uniformly mixing milk powder and bacillus coagulans, wherein the mass ratio of the milk powder to the bacillus coagulans is 5:0.1;
preparing mixed oil, namely dissolving butter, wherein the butter is 7.5 parts by weight;
preparing snowflake crisp, mixing 0.5 part of the mixed oil with 2.5 parts of cotton candy uniformly, adding 0.5 part of the mixed powder, 0.5 part of the cranberry diced meat, 1 part of the biscuit and 2-3 parts of the nut kernel uniformly, and extruding and forming to obtain the snowflake crisp.
5. The method for preparing snowflake crisp according to claim 4, wherein: the preparation of the nut kernel comprises the following steps: uniformly mixing the resistant dextrin and the isomaltooligosaccharide to obtain coating powder; coating the nut kernel with a maltodextrin solution having a mass fraction of 25% and the coating powder.
6. The method for preparing snowflake crisp according to claim 5, wherein: the mass ratio of the resistant dextrin to the isomaltooligosaccharide is 1-3:1; the mass ratio of the coating powder to the nut kernel to the maltodextrin solution with the mass fraction of 25% is 0.4:5:0.15.
CN202210449534.7A 2022-04-24 2022-04-24 Cotton candy, snowflake crisp and processing method thereof Active CN115918762B (en)

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