Toffee rich in peanut protein and production method thereof

A technology of peanut protein and peanut protein powder, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of key feeding sequence, exquisite raw material ratio, unfavorable human health, etc., and achieves high protein content and fragrant taste. , taste more effect

Active Publication Date: 2012-04-25
湖南新中意食品有限公司
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  • Summary
  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Toffee is a kind of high-end candy widely loved by consumers. It presents a special flavor of caramelized cream. The ratio of raw materials is very particular, the rea

Method used

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Examples

Experimental program
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Embodiment 1

[0014] Example 1: (1), ingredients: dry gelatin and water in a ratio of 1:1.5 to make a jelly for later use; heat and melt cream and cocoa butter substitute in a jacketed pot, then pour in peanut protein powder and phospholipids for premixing, and then Mix the premix evenly through a colloid mill and set aside;

[0015] (2) Dissolving sugar: Heat water and white sugar in a steam jacketed pot to dissolve, then add starch syrup and continue heating and stirring evenly;

[0016] (3) Emulsification and cooking: Put the prepared peanut protein and oil mixture, condensed milk, and salt into the heating and stirring cooking pot. Under the state of stirring, the oil is dispersed into tiny spheres, which are evenly distributed in the dispersion medium of sugar liquid, protein and water to form a uniform and viscous emulsion; Spill the pot, add slowly in two to three times; add gelatin jelly ten minutes before the end of the boil;

[0017] (4) Pouring molding: the boiled sugar materia...

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PUM

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Abstract

The invention relates to toffee rich in peanut protein. The toffee comprises the following raw materials according to a weight ratio: 80-120 of white granulated sugar, 100-150 of starch syrup, 10-50 of peanut protein powder, 5-30 of condensed milk, 10-30 of cream, 10-50 of cocoa butter substitute, 1-3 of phospholipid, 0.3-1.0 of gelatin, 0.2-0.4 of table salt and 0.1-0.3 of baking soda. The toffee is produced by the following steps of: burdening, sugar dissolving, emulsifying and boiling, pouring and shaping and packaging. The toffee provided by the invention has the advantages that: the product has high protein content which is one time higher than that of common toffee and far higher than state relevant standard content; the taste of the product is more dense; the peanut protein powder has lower price and wide sources, and furthermore, the vegetable protein is superior to animal protein; and in daily life, people have more opportunity to acquire the animal protein and less opportunity to acquire the vegetable protein, and by the product, consumers can conveniently acquire the vegetable protein.

Description

technical field [0001] The invention relates to a sugar food and a processing method thereof, in particular to toffee rich in peanut protein and a production method thereof. Background technique [0002] Toffee is a kind of high-end candy widely loved by consumers. It presents a special flavor of caramelized cream. The ratio of raw materials is very particular, the reaction of materials is more complicated, and the order of feeding is very critical. Present toffee all is to use animal protein in a large amount, is unfavorable for human body health. Contents of the invention [0003] At the problems referred to above, the purpose of this invention is to provide a kind of toffee rich in peanut protein and production method thereof. [0004] A toffee rich in peanut protein according to the present invention comprises raw materials in the following weight proportions: white granulated sugar 80-120, starch syrup 100-150, peanut protein powder 10-50, condensed milk 5-30, cream...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 谭绍新邓声安
Owner 湖南新中意食品有限公司
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