Production technology of nougat

A production process and technology of nougat, which is applied in the confectionery industry, confectionery, food science and other directions, can solve problems such as collapse and deformation, and achieve the effect of chewing enough, ensuring the degree of inflation, and increasing the crispness and flavor.

Inactive Publication Date: 2013-10-02
SICHUAN MAOHUA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common nougat uses peanuts as the nuts in the sugar to make it into the shape of sugar. Nougat is an inflated candy, and it is easy to collapse and deform after being placed for a long time. The factors affecting its quality ar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of nougat production technique, it comprises the following steps:

[0030] S1. Weigh the raw materials according to the following formula, and the raw materials include the following components in weight ratio:

[0031] Trehalose 55,

[0032] peanut kernels 51,

[0033] malt syrup 42,

[0034] milk powder 19,

[0035] Grease 12,

[0036] egg white 8.3,

[0037] Spice 0.55,

[0038] Gelatin 0.5,

[0039] Edible salt 0.25.

[0040] S2, gelatin treatment, mix the weighed gelatin with water evenly, carry out rehydration treatment, rehydration 120 ~ 240min, the weight ratio of gelatin and water is 1:1.5 ~ 2.5, after rehydration is complete, that is, when there is no dry glue in the mixed solution Finally, put the rehydrated glue block into the container, use the water bath method for sol, the water bath temperature is greater than 80°C, completely dissolve the gelatin until there are no glue particles, pour the sol solution on the clean glue drying table, the ...

Embodiment 2

[0052] A kind of nougat production technique, it comprises the following steps:

[0053] S1. Weigh the raw materials according to the following formula, and the raw materials include the following components in weight ratio:

[0054] Trehalose 50,

[0055] peanut kernels 47,

[0056] malt syrup 38,

[0057] milk powder 22,

[0058] Grease 10,

[0059] egg whites 8,

[0060] Spice 0.3,

[0061] Gelatin 0.7,

[0062] Edible salt 0.1.

[0063] S2, gelatin treatment, mix the weighed gelatin with water evenly, carry out rehydration treatment, rehydration 120 ~ 240min, the weight ratio of gelatin and water is 1:1.5 ~ 2.5, after rehydration is complete, that is, when there is no dry glue in the mixed solution Finally, put the rehydrated glue block into the container, use the water bath method for sol, the water bath temperature is greater than 80°C, completely dissolve the gelatin until there are no glue particles, pour the sol solution on the clean glue drying table, the thi...

Embodiment 3

[0075] A kind of nougat production technique, it comprises the following steps:

[0076] S1. Weigh the raw materials according to the following formula, and the raw materials include the following components in weight ratio:

[0077] Trehalose 60,

[0078] peanut kernels 55,

[0079] malt syrup 41,

[0080] milk powder 16,

[0081] Grease 15,

[0082] egg whites 10,

[0083] Spice 0.8,

[0084] Gelatin 0.3,

[0085] Edible salt 0.4.

[0086] S2, gelatin treatment, mix the weighed gelatin with water evenly, carry out rehydration treatment, rehydration 120 ~ 240min, the weight ratio of gelatin and water is 1:1.5 ~ 2.5, after rehydration is complete, that is, when there is no dry glue in the mixed solution Finally, put the rehydrated glue block into the container, use the water bath method for sol, the water bath temperature is greater than 80°C, completely dissolve the gelatin until there are no glue particles, pour the sol solution on the clean glue drying table, the th...

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PUM

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Abstract

The invention discloses a production technology of nougat, which comprises the following steps of S1, weighing raw materials, S2, performing gelatine treatment, S3, drying peanut kernel, S4, taking egg white, S5, bubbling, S6, inverting sugar, S7, sugaring, S8, agitating, S9, mixing, S10, airing the sugar, S11, tabletting and forming, and S12, selecting the sugar and packaging, wherein in S8, sugar syrup, grease, milk powder and perfume are agitated together; in S9, the sugar syrup and the peanut kernel are mixed; and in S10, 3cm-thick sugar syrup is made on a sugar airing plate. The production technology has the benefits that the peanut kernel is subjected to predrying and centralized drying before mixing, so that the moisture content in the peanut kernel is effectively controlled, the peanut kernel can be better fused together with a sugar body, the friability and the relish of a taste are improved, and the stress of the sugar body is increased; and an agitating technology is adopted, so that the inflation degree of the sugar body is ensured, and the prepared nougat is good in taste, delicate in texture, and chewy, and cannot collapse or deform.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nougat production process. Background technique [0002] Nougat, also known as bird jelly candy, is a candy made of milk, sugar, starch, syrup, protein, peanuts, oil, etc. It is generally divided into two types: soft and hard. The common nougat uses peanuts as the nuts in the sugar to make it into the shape of sugar. Nougat is an inflated candy, and it is easy to collapse and deform after being placed for a long time. The factors affecting its quality are not only the degree of inflation, but also the formula, processing technology, Influenced by the processing method of peanuts, the existing nougat all has deficiencies in aspects such as mouthfeel and profile maintaining ideal state. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings of the prior art, and provide a nougat production process with good taste, delica...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 刘学彬沈学珍周兵刘成玉
Owner SICHUAN MAOHUA FOOD
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