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Complex formulation method capable of improving shape-keeping performance of nougat

A technology of nougat and sucrose esters, which is applied in the field of compounding methods for improving the shape retention of nougat, can solve the problems of increasing the sweetness of nougat, adverse effects on teeth and oral cavity, and breaking of nougat, and achieve chewing Powerful, fine texture, soft taste effect

Active Publication Date: 2013-11-13
SHANGHAI GUANSHENGYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The hardness of nougat changes with the composition ratio of sugar and syrup. When the proportion of sugar is higher, although the shape retention effect will be better, it is easy to cause nougat when chewing nougat. Brittle or gritty texture of sugar that tends to break; also increases the sweetness of nougat, which tends to adversely affect the teeth and mouth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Step 1. First, mix and soak the dry egg white (foaming agent) with water, then stir the foaming agent to form a bubble base; secondly, add an appropriate amount of white sugar and starch syrup boiled to a certain temperature in the bubble base, and pour in Compressed air, mix and pressurize while inflating to form sugar bubble base;

[0029] Step 2, take by weight the sucrose ester and the monoglyceride that the weight ratio is 1: 1, after mixing uniformly, add the edible fat of relative 8% (weight) of nougat raw material component in its mixture, mix homogeneously to make two phases fully emulsified;

[0030] The selected sucrose ester is a sucrose ester with an HLB of 3;

[0031] The combined addition of described sucrose ester and monoglyceride is 1% (weight) of nougat raw material component;

[0032] Step 3, within 20 minutes, add the mixture of the above-mentioned edible oil and emulsifier into the sugar bubble base in step 1, and fully stir;

[0033] Step 4, ad...

Embodiment 2

[0036] Step 1. First, mix and soak the dry egg white (foaming agent) with water, then stir the foaming agent to form a bubble base; secondly, add an appropriate amount of white sugar and starch syrup boiled to a certain temperature in the bubble base, and pour in Compressed air, mix and pressurize while inflating to form sugar bubble base;

[0037] Step 2, take by weight the sucrose ester and the monoglyceride that the weight ratio is 1: 1, after mixing uniformly, add the edible fat of relative 8% (weight) of nougat raw material component in its mixture, mix homogeneously to make two phases fully emulsified;

[0038] The selected sucrose ester is a sucrose ester with an HLB of 5;

[0039] The combined addition of described sucrose ester and monoglyceride is 1% (weight) of nougat raw material component;

[0040] Step 3, within 20 minutes, add the mixture of the above-mentioned edible oil and emulsifier into the sugar bubble base in step 1, and fully stir;

[0041] Step 4, ad...

Embodiment 3

[0044] Step 1. First, mix and soak the dry protein (foaming agent) with water, and then stir the foaming agent to form a bubble base; secondly, add an appropriate amount of maltose syrup boiled to a certain temperature in the bubble base, and pass in compressed air. Mix and pressurize while aerating to form a sugar bubble base;

[0045] Step 2, take by weight the sucrose ester and the monoglyceride that the weight ratio is 1: 1, after mixing uniformly, add the edible fat of relative 8% (weight) of nougat raw material component in its mixture, mix homogeneously to make two phases fully emulsified;

[0046] The selected sucrose ester is a sucrose ester with an HLB of 10;

[0047] The combined addition of described sucrose ester and monoglyceride is 1% (weight) of nougat raw material component;

[0048] Step 3, within 20 minutes, add the mixture of the above-mentioned edible oil and emulsifier into the sugar bubble base in step 1, and fully stir;

[0049] Step 4, add 40% (weig...

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PUM

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Abstract

The invention discloses a complex formulation method capable of improving the shape-keeping performance of nougat. According to the invention, a complex formulation technology for emulsifiers is adopted, and the shape-keeping performance of nougat is improved and the shelf life of nougat is prolonged by reasonably choosing different kinds of emulsifiers and controlling the matching ratio of all components. The nougat prepared by the complex formulation method disclosed by the invention is soft in mouthfeel, fine in texture, highly chewy, capable of generating a new mouthfeel which is not abrasive and not sticky to tooth, free from collapse and deformation, and capable of keeping the appearance in an ideal state.

Description

technical field [0001] The invention relates to a compounding method for improving the shape retention of nougat, which belongs to the field of millet products. Background technique [0002] Nougat is a candy made by mixing milk, sugar, starch, syrup, protein, peanuts, oil, water, etc. It tastes chewy because of its sweet taste and strong peanut and milk aroma. Therefore, it is deeply loved by adults and children. [0003] Nougat is a typical aerated candy. According to different texture characteristics, it can be divided into tough nougat, brittle nougat and sandy nougat. However, it is easy to collapse and deform after being placed for a long time, thus shortening the shelf life of the product. [0004] The formation of nougat texture is not only affected by the performance of the aerating agent and the degree of aeration, but also by the composition of the formula, the form of sugar molecules, the production method, and the moisture content of the final product. The ha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/42A23G3/36A23G3/52
Inventor 梁镖王国军程与俭窦晓燕郭永红胡靖
Owner SHANGHAI GUANSHENGYUAN FOOD