Bamboo fungus raisin nougat and preparation method thereof
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A raisin and nougat technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of less variety, high sugar content, simple materials, etc., to increase varieties, improve nutrition and health value, taste sweet effect
Inactive Publication Date: 2013-11-27
马文化
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However, the nougat currently on the market has disadvantages such as simple materials, high sugar content, few designs and varieties, and low nutritional value, which can no longer meet people's increasingly high requirements.
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[0023] Dictyophora raisin nougat, the weight ratio (kg) of each raw material component is: white granulated sugar 70, maltose 50, raisin 12, spinach seed powder 5, milk powder 18, butter 6, egg white 7, fragrant Lansu 0.5, salt 1.5, dried bamboo fungus 5, calcium fruit leaf 2, broad bean shell 3, ginseng leaf 2, reed root 1, melon peel 2.
[0024] A preparation method of bamboo fungus raisin nougat, comprising the following steps:
[0025] (1) Preparation of Dictyophora powder
[0026] Weigh the dried bamboo fungus, calcium fruit leaves, broad bean shells, ginseng leaves, reed root, and melon skin according to the formula ratio. After picking and removing impurities, washing, cooling, and sending them to the crusher for crushing, the dried bamboo fungus does not need to be crushed. After crushing, pass through a 60-mesh sieve, put the sieved Chinese herbal medicine particles and dried bamboo fungus evenly into the cooking pot, add water equivalent to 10 times the ...
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Abstract
The invention discloses bamboo fungus raisin nougat and a preparation method thereof. The bamboo fungus raisin nougat comprises the following raw material components in parts by weight: 70-80 parts of white granulated sugar, 50-55 parts of maltose, 10-15 parts of raisin, 4-6 parts of spinach seed powder, 15-20 parts of milk powder, 5-8 parts of cream, 5-8 parts of dry protein, 0.5-0.8 part of vanillin, 1.5-2 parts of salt, 4-8 parts of dry bamboo fungus, 1-3 parts of prunus humilis leaves, 2-3 parts of broad been skin, 2-3 parts of ginseng leaves, 1-2 parts of reed rhizome and 2-3 parts of trichosanthes peel. By adding the bamboo fungus powder, the nougat with different flavors is produced, the nougat variety is increased, and the nutrition and health care value of the nougat is improved; according to the invention, the produced nougat has the characteristics of sweet taste, agreeable sweetness, fragrant crispness and tastiness, low sugar, chewing resistance, no tooth sticking and the like, and is the special snack integrating the functions of being green, natural, nutrient and healthy, and suitable for being eaten by all people.
Description
technical field [0001] The invention relates to a bamboo fungus raisin nougat and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Nougat, also known as bird jelly candy, is a kind of candy made by mixing milk, sugar, starch, syrup, protein, raisins, oil, etc. It has a strong milky aroma and is chewy because of its sweet taste. Strong, and widely loved by the public. However, the nougat currently on the market has shortcomings such as simple materials, high sugar content, few designs and varieties, and low nutritional value, which has been unable to meet people's increasingly higher requirements. Contents of the invention [0003] The object of the present invention is to provide a kind of Dictyophora raisin nougat and its preparation method in view of the deficiencies in the prior art. [0004] The technical scheme that the present invention adopts is as follows: [0005] A kind of bamboo fungus raisin...
Claims
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