CN115918762B - Cotton candy, snowflake crisp and processing method thereof - Google Patents
Cotton candy, snowflake crisp and processing method thereof Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- cotton candy
- preparing
- solution
- bacillus coagulans
- mass ratio
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 78
- 229920000742 Cotton Polymers 0.000 title claims abstract description 74
- 241000533950 Leucojum Species 0.000 title claims abstract description 72
- 238000003672 processing method Methods 0.000 title abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 33
- 238000002156 mixing Methods 0.000 claims description 39
- 235000012907 honey Nutrition 0.000 claims description 32
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 31
- 229920002472 Starch Polymers 0.000 claims description 29
- 235000019698 starch Nutrition 0.000 claims description 29
- 239000008107 starch Substances 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 27
- 235000015895 biscuits Nutrition 0.000 claims description 23
- 241000193749 Bacillus coagulans Species 0.000 claims description 22
- 229940054340 bacillus coagulans Drugs 0.000 claims description 19
- 102000008186 Collagen Human genes 0.000 claims description 18
- 108010035532 Collagen Proteins 0.000 claims description 18
- 229920001436 collagen Polymers 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 17
- 239000008267 milk Substances 0.000 claims description 17
- 210000004080 milk Anatomy 0.000 claims description 17
- 239000011812 mixed powder Substances 0.000 claims description 17
- 235000010449 maltitol Nutrition 0.000 claims description 16
- 229940035436 maltitol Drugs 0.000 claims description 16
- 239000000845 maltitol Substances 0.000 claims description 16
- 241000241413 Propolis Species 0.000 claims description 15
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 15
- 229940069949 propolis Drugs 0.000 claims description 15
- 235000014121 butter Nutrition 0.000 claims description 13
- 239000011248 coating agent Substances 0.000 claims description 13
- 238000000576 coating method Methods 0.000 claims description 13
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 12
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 12
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 12
- 235000004634 cranberry Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 210000003097 mucus Anatomy 0.000 claims description 12
- 239000003292 glue Substances 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 10
- 229920001353 Dextrin Polymers 0.000 claims description 6
- 239000004375 Dextrin Substances 0.000 claims description 6
- 235000019425 dextrin Nutrition 0.000 claims description 6
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose 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@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000009629 microbiological culture Methods 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000014571 nuts Nutrition 0.000 description 24
- 239000000243 solution Substances 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 15
- 238000003756 stirring Methods 0.000 description 14
- 239000000853 adhesive Substances 0.000 description 10
- 229920000715 Mucilage Polymers 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 230000008859 change Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 241001085205 Prenanthella exigua Species 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 244000208874 Althaea officinalis Species 0.000 description 4
- 235000006576 Althaea officinalis Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000001035 marshmallow Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000015145 nougat Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- 244000226021 Anacardium occidentale Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000020226 cashew nut Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 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 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 244000068645 Carya illinoensis Species 0.000 description 1
- 235000009025 Carya illinoensis Nutrition 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 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 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 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 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000004177 elastic tissue Anatomy 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- 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
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
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210449534.7A CN115918762B (en) | 2022-04-24 | 2022-04-24 | Cotton candy, snowflake crisp and processing method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210449534.7A CN115918762B (en) | 2022-04-24 | 2022-04-24 | Cotton candy, snowflake crisp and processing method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN115918762A CN115918762A (en) | 2023-04-07 |
CN115918762B true CN115918762B (en) | 2023-12-15 |
Family
ID=86556351
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210449534.7A Active CN115918762B (en) | 2022-04-24 | 2022-04-24 | Cotton candy, snowflake crisp and processing method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN115918762B (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20050043830A (en) * | 2005-04-08 | 2005-05-11 | 거창군 (관리부서 : 거창군 농업기술센터) | Method for manufacturing candy including propolis |
CN101375716A (en) * | 2008-09-24 | 2009-03-04 | 北京康比特体育科技股份有限公司 | Energy stick and preparation method thereof |
CN101869167A (en) * | 2010-06-04 | 2010-10-27 | 罗赛洛(温州)明胶有限公司 | Sugar-free cotton candy formula and processing technology |
CN110278980A (en) * | 2019-07-08 | 2019-09-27 | 广西南亚热带农业科学研究所 | A kind of Queensland nut snowflake shortcake and preparation method thereof |
WO2020076257A2 (en) * | 2018-10-11 | 2020-04-16 | Sbs Bi̇li̇msel Bi̇o Çözümler Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ | A healthy soft jelly candy formulation and its production method |
CN111513168A (en) * | 2020-05-14 | 2020-08-11 | 江西中医药大学 | Pleurotus tuber-regium snowflake crisp and making method thereof |
-
2022
- 2022-04-24 CN CN202210449534.7A patent/CN115918762B/en active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20050043830A (en) * | 2005-04-08 | 2005-05-11 | 거창군 (관리부서 : 거창군 농업기술센터) | Method for manufacturing candy including propolis |
CN101375716A (en) * | 2008-09-24 | 2009-03-04 | 北京康比特体育科技股份有限公司 | Energy stick and preparation method thereof |
CN101869167A (en) * | 2010-06-04 | 2010-10-27 | 罗赛洛(温州)明胶有限公司 | Sugar-free cotton candy formula and processing technology |
WO2020076257A2 (en) * | 2018-10-11 | 2020-04-16 | Sbs Bi̇li̇msel Bi̇o Çözümler Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ | A healthy soft jelly candy formulation and its production method |
CN110278980A (en) * | 2019-07-08 | 2019-09-27 | 广西南亚热带农业科学研究所 | A kind of Queensland nut snowflake shortcake and preparation method thereof |
CN111513168A (en) * | 2020-05-14 | 2020-08-11 | 江西中医药大学 | Pleurotus tuber-regium snowflake crisp and making method thereof |
Non-Patent Citations (1)
Title |
---|
蜂胶提取工艺探讨;李朝强;;临床合理用药杂志(16);全文 * |
Also Published As
Publication number | Publication date |
---|---|
CN115918762A (en) | 2023-04-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2258384C2 (en) | Hydrocolloid confectionery product and method for preparing of hydrocolloid confectionery product | |
CN105595287B (en) | Sugar-free nut meat product and processing method thereof | |
WO2023046148A1 (en) | Colorful hawthorn polyphenol low-sugar soft candy and preparation method therefor | |
KR101838428B1 (en) | Prcess for preparing red ginseng slice | |
RU2659083C1 (en) | Composition for making jelly marmalade | |
CN104957345A (en) | Production process of horseradish tree jellies | |
KR101791325B1 (en) | Method for Producing Grain Syrup With Oat And Grain Syrup Produced By Thereof | |
CN115918762B (en) | Cotton candy, snowflake crisp and processing method thereof | |
CN111567660A (en) | Sambucus williamsii flower flavored soft sweet and preparation method thereof | |
CN106819329A (en) | A kind of sea-buckthorn rose fruitcake and preparation method thereof | |
CN110916175A (en) | Energy rod | |
CN110839738A (en) | Snowflake crisp and making method thereof | |
CN105918585A (en) | Coconut-glutinous rice cake and preparation method thereof | |
KR101557627B1 (en) | Steamed rice cakes comprising cellulose, coconut, sweet pumpkin and walnut, and method for manufacturing the same | |
CN108013334B (en) | Lung-clearing glutinous rice ball and preparation method thereof | |
KR20180053015A (en) | Red Ginseng Processed Foods | |
RU2464811C1 (en) | Sheet berry marmalade | |
CN111011574A (en) | Preparation method and application of collagen peptide | |
CN111194818A (en) | Sandwich lollipop and preparation method thereof | |
Tireki | Investigation of sensory and instrumental methods to predict shelf-life of jelly gums | |
KR102256307B1 (en) | Manufacturing method of a persimmon bonbon chocolate | |
CN109043317A (en) | A kind of low sugar yacon rice dumpling | |
NL2029299B1 (en) | Colorful hawthorn - polyphenol soft candy with low sugar and preparation method thereof | |
CN113632918B (en) | Instant quick-frozen balls and processing method thereof | |
KR20190064762A (en) | Composition for Processing Peach and Method the Same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |