Nougat and production method thereof

A production method and technology of nougat, applied in confectionary, confectionary industry, food science, etc., can solve the problems of low output and untested, etc., and achieve the effect of sweet taste

Inactive Publication Date: 2010-06-16
合肥中科小陶食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional nougat is handmade, made of cotton candy, granulated sugar and peanut kernels. The material is simple and the sugar content is high. Because it is handmade, the output is very small, and it has not been tested and packaged, and there are hygiene problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0014] The weight ratio of each raw material component of nougat is: peanut kernel 45-50, maltose 55-60, milk powder 20-25, xylitol 7-10, cream 6-9, vanillin 0.6-0.9, egg white Foaming powder 0.6-0.8, honey 1-2, egg white 0.5-0.8.

[0015] The production method of nougat:

[0016] (1) Stir and dissolve protein foaming powder and egg white with cold water according to the weight ratio, and the weight part ratio of protein foaming powder and protein dry to cold water is 1: 1.5-2;

[0017] (2) Part of the maltose is heated and melted into maltose syrup, then filtered through a 80-120 mesh sieve, heated to 100-120°C and boiled for 8-10 hours, and then washed and stirred. , Protein foaming powder and protein dry solution are rubbed by high-speed machinery to form sugar-bubble base;

[0018] (3) The remaining maltose is heated and melted into maltose syrup, then filtered through a 80-120 mesh sieve, heated to 134-138°C and boiled for 20-22 hours, and then the sugar-bubble base, un...

example 2

[0021] The weight ratio of each raw material component of nougat is: peanut kernel 45-50, maltose 55-60, milk powder 20-25, xylitol 7-10, cream 6-9, vanillin 0.6-0.9, egg white Foaming powder 0.6-0.8, honey 1-2, egg white 0.5-0.8, curcumin 0.05-0.08, grape seed extract 0.01-0.02, perilla oil 0.02-0.03.

[0022] Add curcumin, grape seed extract, perilla oil and vanillin together during the sugar production process, and the rest of the process is the same as Example 1.

[0023] Adding curcumin in the present invention has anti-cancer effect, grape seed extract has the effect of softening blood vessels, improving microcirculation, and lowering blood pressure, and perilla oil has the effects of increasing appetite and anti-distortion, so that the present invention has better health care functions.

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PUM

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Abstract

The invention discloses a nougat and production method thereof. The nougat is made by the following raw materials by parts by weight: 45-50 parts of peanut kernel, 55-60 parts of maltose, 20-25 parts of milk powder, 7-10 parts of xylitol, 6-9 parts of cream, 0.6-0.9 part of vanillin, 0.6-0.8 part of albumen foam powder, 1-2 parts of honey and 0.5-0.8 part of dried albumen. The production method includes the steps of rehydration of dried albumen, sugar dissolving, slushing and stirring, production of sugar-bubble base, mixing the raw materials into syrup, moulding, sorting and packaging, thus obtaining finished product. The invention has the advantages that the produced nougat is low in sugar, crispy and delicious and not adhering tooth and production method is simple and easy to operate.

Description

technical field [0001] The invention relates to the field of food, in particular to a nougat and a production method thereof. Background technique [0002] Nougat, a traditional snack food, is widely loved by the public because of its sweet taste. Traditional nougat is handmade, made of marshmallow, granulated sugar and peanut kernels. The material is simple and the sugar content is high. Because it is handmade, the output is very small, and it has not been tested and packaged, and there are hygiene problems. Contents of the invention [0003] The invention provides a nougat and a production method thereof. The produced nougat is low in sugar, crispy and delicious, non-sticky, and the production method is simple and easy to operate. [0004] Technical scheme of the present invention is: [0005] A nougat, characterized in that: the weight ratio of each raw material component is: peanut kernel 45-50, maltose 55-60, milk powder 20-25, xylitol 7-10, cream 6-9, pandan Veget...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
Inventor 陈长贵席奎
Owner 合肥中科小陶食品有限公司
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