Pulp nougat and production method thereof

A kind of pulp and preserved fruit technology, which is applied in the fields of confectionary, confectionary industry, food science, etc., and can solve the problems of soft candy, high water content, rough taste, etc.

Inactive Publication Date: 2012-06-27
JINSHI ZHONGYI CANDY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive sanding will cause the candy to be too soft, difficult to form and the finished product is easy to deform, rough taste and other problems; without sanding, that is, without sanding, the soft texture will be lost, and the pu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: (1) Dissolving sugar: Weigh 75kg of white granulated sugar, add 22.5L of water, heat in a steam jacketed pot to dissolve the white granulated sugar, then add 75kg of high maltose syrup, continue heating until boiling, and dissolve completely Then stop heating for use;

[0018] (2) Make protein foaming agent: Put 4kg of fresh protein and 0.1kg of foaming powder into the egg beater mixer, turn on the high speed and beat the protein liquid to the maximum;

[0019] (3) Boiling sugar: Take the melted sugar liquid and put it into a sugar pot to heat and boil. The temperature of boiling sugar is controlled twice. The first boiling temperature is controlled at 118-122 degrees, and the second boiling temperature is controlled. At 121-125 degrees;

[0020] (4) Two times of pulping: Put the beaten protein liquid into the mixer pot, then slowly pour the syrup boiled for the first time into the mixing pot, first turn on the mixer at a medium speed, and stir while pouring...

Embodiment 2

[0025] Example 2: (1) Dissolving sugar: Weigh 100kg of white sugar, add 30L of water, heat in a steam jacketed pot to dissolve the white sugar, then add 100kg of high maltose syrup, continue heating until boiling, and dissolve completely Stop heating for use;

[0026] (2) Make protein foaming agent: Put 8kg of fresh egg white and 0.2kg of foaming powder into the egg beater mixer, turn on the high speed and beat the protein liquid to the maximum;

[0027] (3) Boiling sugar: Take the melted sugar liquid and put it into a sugar pot to heat and boil. The temperature of boiling sugar is controlled twice. The first boiling temperature is controlled at 118-122 degrees, and the second boiling temperature is controlled. At 121-125 degrees;

[0028] (4) Two times of pulping: Put the beaten protein liquid into the mixer pot, then slowly pour the syrup boiled for the first time into the mixing pot, first turn on the mixer at a medium speed, and stir while pouring the syrup. Make a prote...

Embodiment 3

[0033] Example 3: (1) Dissolving sugar: Weigh 125 kg of white sugar, add 37.5 L of water, heat in a steam jacketed pot to dissolve the white sugar, then add 125 kg of high maltose syrup, continue heating until boiling, and dissolve completely Then stop heating for use;

[0034] (2) Make protein foaming agent: Put 12kg of fresh egg white and 0.3kg of foaming powder into the egg mixer, turn on the high speed and beat the protein liquid to the maximum;

[0035] (3) Boiling sugar: Take the melted sugar liquid and put it into a sugar pot to heat and boil. The temperature of boiling sugar is controlled twice. The first boiling temperature is controlled at 118-122 degrees, and the second boiling temperature is controlled. At 121-125 degrees;

[0036] (4) Two times of pulping: Put the beaten protein liquid into the mixer pot, then slowly pour the syrup boiled for the first time into the mixing pot, first turn on the mixer at a medium speed, and stir while pouring the syrup. Make a p...

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PUM

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Abstract

The invention relates to a pulp nougat, which comprises the following raw materials, by weight, 75-125 parts of white granulated sugar, 75-125 parts of high maltose syrup, 30-80 parts of fruit candies or preserved fruits, 4-12 parts of fresh protein, 15-25 parts of puffed rice, 1-4 parts of butter, 2-5 parts of plant hydrogenated oil, 0.2-0.8 parts of glycerin monostearate, 0.3-0.8 parts of soybean phospholipid, and 0.1-0.3 parts of foaming powder. The production steps comprise: dissolving the sugar, preparing a protein foaming agent, decocting the sugar, carrying out pulping two times, mixing and stirring the materials, cooling, shaping, forming, and packaging. The pulp nougat and the production method have the following advantages that: the fruit candies or the preserved fruits are adopted as the main foil raw material, and form the soft taste with the sandy nougat main body, and the moderate sour and sweet taste is provideed for the product so as to develop another style of the nougat, and provide a rare good combination of the candy and the pulp; the pulp nougat is further applicable for consumer groups incapable of hard use of the teeth, and is a high-end product suitable for different consumer groups, wherein the consumer groups incapable of hard use of the teeth comprise old people and children.

Description

technical field [0001] The invention relates to a confectionery food and a processing method thereof, in particular to a pulp nougat and a production method thereof. Background technique [0002] Nougat is a traditional candy with a long history and has been widely loved by consumers. However, traditional nougat usually uses various nuts as the sugar body skeleton and flavor filling as the main ingredient. This kind of nougat has a crispy features. And the production method of the present invention is to use candied fruit or preserved fruit as the filling raw material that replaces nut kernel, changes original crispy texture, appears with a kind of soft and sour-sweet local flavor and mouthfeel, although whole processing process is different from original operation There is not much change in equipment and equipment, but several difficult issues such as formula, mixing degree and molding need to be solved. The key is to control the texture of the candy that is soft and not ...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 谭绍新邓声安
Owner JINSHI ZHONGYI CANDY
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