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Peanut nougats with tea flavor and preparation method

A technology for nougat and peanuts, which is applied to the field of tea-flavored peanut nougat and its preparation, can solve the problems of adverse effects on teeth and oral cavity, high sweetness of peanut nougat, and does not meet the standard of reasonable nutrition, and achieves low sweetness. , The effect of the process is easy to achieve

Active Publication Date: 2011-09-14
杭州英仕利生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Peanut nougat is a moderately aerated candy. The traditional peanut nougat uses a high proportion of white sugar in the syrup. The prepared peanut nougat has high sweetness and high sugar content. Regular consumption does not meet the standard of reasonable nutrition. And it is easy to have adverse effects on teeth and oral cavity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] B. Preparation of blowing agent

[0021] (1) Pre-soak protein foaming powder and water in water at a mass ratio of 1:2, leave overnight, and sieve to obtain foaming liquid.

[0022] (2) Put the foaming liquid in the mixer, stir at high speed to make the bubble base, and apply it immediately after the bubble base is prepared.

[0023] C. Second flushing

[0024] (1) Slowly pour 1 / 4-1 / 3 of the boiled syrup into the air bubble base, and keep at a medium speed until it becomes a viscous foam.

[0025] (2) Continue to heat the remaining syrup to 120°C-130°C to boil, with a water content between 4%-10%, and then pour the boiled syrup into the foam to form an air-filled structure of nougat.

[0026] D. Ingredients

[0027] Adjust the speed of the mixer to low speed, add oil, milk essence, peanut kernels and tea powder and other auxiliary materials into the foam, and mix well. Stir until molasses-like.

[0028] E. Product Forming

[0029] The massecuite is adjusted to a c...

Embodiment 1

[0034] Take 25kg of white sugar and 40kg of starch, mix evenly, dissolve in 30kg of water, heat to fully dissolve, filter, boil to 110°C, boil sugar for 5min; at the same time, weigh 5kg of protein foaming powder and dissolve in 10kg of water, place Sieve overnight to obtain a foaming liquid, and stir the foaming liquid in a blender until bubbles form. Take 1 / 3 of the boiled syrup and pour it into the bubble base, adjust the mixer to medium speed, stir until a thick foam is formed, continue to cook the remaining syrup at 120°C until the moisture content is less than 10%, and then pour it into the foam , after adjusting the speed of the mixer to slow, add 15kg of milk powder, 1kg of cream, 15kg of peanut kernels and 0.5kg of vanillin, take 5kg of sieved green tea powder, and when the temperature cools down to 110°C, add it to the whipped syrup, Whip until massecuite, cool, shape, cut into cubes and pack.

[0035] The green tea-flavored peanut nougat prepared by the invention h...

Embodiment 2

[0037] Take 10kg of white sugar and 50kg of starch, mix evenly, dissolve in 25kg of water, heat to fully dissolve, filter, boil to 110°C, boil sugar for 5 minutes; at the same time, weigh 5kg of protein foaming powder, dissolve it in 10kg of water, and leave it overnight Sieve to obtain a foaming liquid, and stir the foaming liquid in a blender until bubbles form. Take 1 / 3 of the boiled syrup and pour it into the bubble base, adjust the mixer to medium speed, stir until a thick foam is formed, continue to boil the remaining syrup at 120°C until the moisture content is less than 10%, and then pour it into the foam , adjust the speed of the mixer to slow, add 15kg of milk powder, 4kg of cream, 20kg of peanut kernels and 0.5kg of vanillin, take 1.5kg of sieved 200 mesh Dahongpao powder, and when the temperature cools to 110°C, add the stirring In the beaten syrup, beat until massecuite, cool, shape, cut into pieces and pack.

[0038] The black tea-flavored peanut nougat prepared...

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PUM

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Abstract

The invention discloses peanut nougats with a tea flavor and a preparation method thereof. The peanut nougats mainly comprises white granulated sugar, starch, peanut kernels, milk powder, cream, vanillin, protein foam powder, tea powder and pure water in a mass percentage ratio of (10-25):(30-50):(15-25):(10-15):(1-4):(0.5-1):(5-10):(1.5-5):(3-10). The peanut nougats prepared by a formula and a process, which are adopted in the invention, combine the health-care function of tea, reduce sweetness and sugar intake and offers a good mouthfeel.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a tea-flavored peanut nougat and a preparation method. Background technique [0002] Peanut nougat is a moderately aerated candy. The traditional peanut nougat uses a high proportion of white sugar in the syrup. The prepared peanut nougat has high sweetness and high sugar content. Regular consumption does not meet the standard of reasonable nutrition. And it is easy to have adverse effects on teeth and oral cavity. [0003] Adding tea ingredients to the peanut nougat formula can improve the above adverse effects. The added tea ingredients are tea powder obtained by crushing, grinding, and sieving tea leaves, or instant tea powder obtained by extracting and spray-drying tea leaves in water, or mixed tea powder obtained by mixing the former two in a certain proportion. Contents of the invention [0004] The object of the present invention is to provide a tea-flavored peanut noug...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 屠幼英张维张晓玲
Owner 杭州英仕利生物科技有限公司
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