Plukenetia volubilis linneo health-care nougat

A technology of nougat and vine fruit, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of affecting the flavor of nougat, unacceptable to consumers, unfavorable to human health, etc. The effect of preventing osteoporosis and beneficial to gastrointestinal health

Active Publication Date: 2013-04-17
普洱联众生物资源开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are more and more varieties of nougat, such as crispy rice nougat, peanut nougat, flavored nougat, soybean nougat, almond nougat, etc., but most nougats exist in the following three categories: Defects: First, the sugar body has poor chewiness, high hardness, sticky teeth, and consumers are not easy to accept; second, the sugar body is easy to soften when stored in summer, and the texture ch...

Method used

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Experimental program
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Effect test

preparation example Construction

[0038] 4. Glycosome preparation

[0039] A. To dissolve the foaming agent, take 1-5 parts of egg protein and mix well, add 1-8 parts of cold water to soak for 1.5-3.5 hours, transfer to a heating pot, stir at a temperature of 70-90°C and a stirring speed of 800-1000r / min to dissolve completely;

[0040] B. Foaming, transfer 1 to 3 parts of foaming agent and diglycerin fatty acid ester prepared in step A to a stirring machine, and stir to form a white and crisp bubble base at a stirring speed of 1200 to 1500 r / min;

[0041] C. To dissolve sugar, weigh 5-20 parts of maltose syrup, 5-20 parts of white granulated sugar, 1.5-2 parts of hot water at a temperature of 80-100°C, and stir at a stirring speed of 600-800r / min to completely dissolve it. spare;

[0042] D, boil sugar, pour the sugar solution melted in step C into a heating pot and boil, the stirring speed is 600-800r / min, the boiling temperature is 110-130°C, and the boiling time is 15-30h;

[0043] E. Slurry st...

Embodiment 1

[0049] 1. Using cold pressing technology to extract saiteng fruit oil: crush the saiteng fruit kernels to 80 mesh, press at a temperature of 35°C, press for 45 minutes, and press at a pressure of 50 MPa to produce saiteng fruit oil;

[0050] 2. Utilize the low-temperature liquid nitrogen crushing technology to prepare saiteng fruit powder: use the pulp after extracting the sachaeto fruit oil, and crush it at -25°C, the liquid nitrogen feed rate is 500mL / min, and the fruit pulp feed rate is 1000g / min. Crush the fruit pulp to 100 mesh to prepare saiteng fruit powder;

[0051] 3. Spray drying technology to prepare banana resistant starch: select unripe green bananas and peel them, then use 0.15% food grade citric acid and 0.14% vitamin C to protect the color, beat at -20°C at low temperature, and spray The drying inlet temperature is 230°C, the spray drying outlet temperature is 80°C, the air inlet pressure is 0.3MPa, and the feed rate is 15 mL / min to prepare banana resista...

Embodiment 2

[0063] 1. Use cold pressing technology to extract saiteng fruit oil: crush saiteng nuts to 60 mesh, press at 45°C, press for 60 minutes, and press at a pressure of 60 MPa to produce saiteng fruit oil;

[0064] 2. Utilize the low-temperature liquid nitrogen crushing technology to prepare satoshi fruit powder: use the pulp after extracting the sachaeto fruit oil, and grind it at -20°C, the amount of liquid nitrogen is 500mL / min, and the amount of pulp is 800g / min. Crush the fruit meal to 80 meshes to prepare saiteng fruit powder;

[0065] 3. Spray-drying technology to prepare banana resistant starch: select unripe green bananas and peel them, then use 98% food grade citric acid 0.3% and vitamin C 0.1% to protect the color, perform low-temperature beating at -30°C, and spray The drying inlet temperature is 200°C, the spray drying outlet temperature is 100°C, the air inlet pressure is 0.1MPa, and the feed rate is 24 mL / min to prepare banana resistant starch;

[0066] 4. Pr...

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Abstract

The invention discloses plukenetia volubilis linneo health-care nougat. The nougat comprises maltose syrup, white granulated sugar, ovalbumin, plukenetia volubilis linneo powder, diglycerol fatty acid ester, D-mannitol, banana resistant starch, trehalose, plukenetia volubilis linneo oil, edible essence, Pu-Er raw tea extract and water. The nougat is prepared by the following steps of: extruding plukenetia volubilis linneo kernels by a cold press to prepare the plukenetia volubilis linneo oil, crushing plukenetia volubilis linneo dregs into the plukenetia volubilis linneo powder by a low-temperature liquid nitrogen crushing technology, preparing the banana resistant starch by a spray drying technology, and mixing and boiling the nutrients including the trehalose, the plukenetia volubilis linneo oil, the plukenetia volubilis linneo powder, the banana resistant starch and the Pu-Er raw tea extract and other accessories. The nougat is stable in preservation, delicate in mouthfeel during eating, moderate in toughness, non-sticky, high in sweetness and low in calorie, has less possibility of softening, has the effects of clearing free radicals in body, improving the immunity of organism, regulating the level of blood sugar and the like, can prevent human osteoporosis and promote proliferation of human bifidobacteria, and is beneficial to gastrointestinal health.

Description

technical field [0001] The invention relates to a kind of candy, in particular to a nougat with health-care effects. Background technique [0002] Nougat is a typical moderately aerated candy. It originated in the Ming Dynasty of China. It has a long history and a unique flavor. It is one of the most important branches of the candy category. At present, there are more and more varieties of nougat, such as crispy rice nougat, peanut nougat, flavored nougat, soybean nougat, almond nougat, etc., but most nougats exist in the following three categories: Defects: First, the sugar body has poor chewiness, high hardness, sticky teeth, and consumers are not easy to accept; second, the sugar body is easy to soften when stored in summer, and the texture changes badly, shortening the shelf life; third, most of the oil used is It is hydrogenated vegetable oil, which belongs to trans fatty acid. Long-term consumption is not good for human health. The sugar body of some nougat also cont...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42
Inventor 杜冰蔡巽楷谢蓝华陈佳张嘉怡范媛媛
Owner 普洱联众生物资源开发有限公司
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