Dongpo crisp and preparation technology thereof

A preparation process and foaming agent technology, applied in the confectionary industry, confectionery, food science, etc., can solve the problems of poor sweetness of peanut candy, increase the softness and crispness of massecuite, and difficult chewing, etc., to achieve Good for health, good taste and color, and increase softness

Inactive Publication Date: 2011-11-16
SICHUAN MAOHUA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People's requirements for Dongpo crisps and peanut candy products are mainly reflected in the softness, crispness, and sweetness of the products, while the existing Dongpo crisps and peanut candy products are sweeter, not crispy enough, and difficult to chew.
This is mainly due to the following reasons: ①The proportion of peanut kernels and sugar is inappropriate, and the sugar content exceeds 60%, which affects the sweetness of Dongpo Crisp and Peanut Candy; ②The types of sugar are mostly maltose and white sugar. , the sweetness of Dongpo Crisp and Peanut Candy made is not good, if the proportion is too high, the sweetness will be too high, and if the proportion is small, it will be tasteless; Stir to mix the massecuite, and do not consider foaming the massecuite to increase the softness and crispness of the massecuite, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 【Example 1】 Dongpo Crisp, which consists of the following components by weight:

[0026] peanut kernels 45

[0027] Glucose Syrup 25

[0028] Caramel 15

[0029] caster sugar 10

[0030] unsalted butter 3

[0031] Vegetable oil 1.6

[0032] Food flavor 0.35

[0033] Vanillin 0.05

[0034] Baking soda 0.05.

[0035] The preparation technology of Dongpo Crisp comprises the following steps:

[0036] A. Melting sugar: Add the aforementioned white granulated sugar and water equivalent to 30% of the weight of the white granulated sugar into the sugar pot, heat to form sugar liquid, after the white sugar is completely melted, filter the sugar liquid, add the filtered sugar liquid sugar pot;

[0037] B. Boiling sugar: Add the aforementioned glucose syrup and maltose by weight into the sugar pot, mix with the sugar liquid obtained in step A, heat and boil until it reaches 110°C, turn down the firepower, and then continue to boil to 150°C , then add the unsalted butte...

Embodiment 2

[0043] [Example 2] Dongpo Crisp, which consists of the following components by weight:

[0044] peanut kernels 40

[0045] Glucose Syrup 30

[0046] caramel 10

[0047] caster sugar 14

[0048] unsalted butter 4

[0049] Vegetable oil 1.4

[0050] Food flavor 0.5

[0051] Vanillin 0.07

[0052] Baking soda 0.03.

[0053] The preparation technology of Dongpo Crisp comprises the following steps:

[0054] A. Melting sugar: Add the aforementioned white granulated sugar and water equivalent to 35% of the weight of the white granulated sugar into the sugar pot, heat to form sugar liquid, after the white sugar is completely melted, filter the sugar liquid, and add the filtered sugar liquid sugar pot;

[0055] B. Boiling sugar: Add the aforementioned glucose syrup and maltose by weight into the sugar pot, mix and heat the sugar liquid obtained in step A, and cook until it reaches 105°C, then reduce the firepower, and then continue to boil to 140°C , then add the unsalted b...

Embodiment 3

[0061] [Example 3] Dongpo Crisp, which consists of the following components by weight:

[0062] peanut kernels 50

[0063] Glucose Syrup 28

[0064] caramel 12

[0065] caster sugar 9

[0066] unsalted butter 2

[0067] vegetable oil 2

[0068] Food flavor 0.2

[0069] Vanillin 0.03

[0070] Baking soda 0.07.

[0071] The preparation technology of Dongpo Crisp comprises the following steps:

[0072]A. Melting sugar: Add the aforementioned white granulated sugar and water equivalent to 25% of the weight of the white granulated sugar into the sugar pot, heat to form a sugar solution, after the white sugar is completely melted, filter the sugar solution, and add the filtered sugar solution sugar pot;

[0073] B. Boiling sugar: Add the aforementioned glucose syrup and maltose by weight into the sugar pot, mix and heat the sugar solution obtained in step A, and cook until it reaches 115°C, then reduce the firepower, and then continue to boil to 150°C , then add the unsa...

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PUM

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Abstract

The invention discloses a Dongpo crisp and preparation technology thereof. The Dongpo crisp comprises the following ingredients by weight: 40-50 parts of peanut kernel, 20-30 parts of glucose syrup, 10-20 parts of cerealose, 5-15 parts of white sugar, 2-4 parts of salt free butter, 0.2-0.5 parts of flavouring composition, 0.03-0.07 parts of vanillin and 0.03-0.07 parts of foaming agents. The preparation technology comprises the steps of sugar melting, sugar boiling, foaming, peanut kernel processing, material stirring, cooling and strip cutting for moulding. The preparation technology has the following advantages that: sugar is subjected to a foaming processing, loose and soft degree and crisp degree of a product are increased, simultaneously a traditional technology is changed, thus components of the produce is more reasonable and taste and color of the produce are better by using glucose syrup and cerealose.

Description

technical field [0001] The invention relates to Dongpo shortbread and a preparation process thereof. Background technique [0002] Dongpo crisps and peanut candy products are very popular for their salty and sweet taste, melting in the mouth, appetizing and invigorating the spleen. The production process mainly includes peanut kernel processing, sugar melting, sugar boiling, mixing, molding and other processes. People's requirements for Dongpo crisp and peanut candy products are mainly reflected in the softness, crispness and sweetness of the products, while the existing Dongpo crisp and peanut candy products are sweeter, not crispy enough, and difficult to chew. This is mainly due to the following reasons: ①The proportion of peanut kernels and sugar is inappropriate, and the sugar content exceeds 60%, which affects the sweetness of Dongpo Crisp and Peanut Candy; ②The types of sugar are mostly maltose and white sugar. , the sweetness of Dongpo Crisp and Peanut Candy made is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 刘学彬王泽斌周兵赵洪勤赵建华
Owner SICHUAN MAOHUA FOOD
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