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A nougat and soft technology, applied in confectionary, confectionary industry, food science, etc., can solve the problem of hard nougat tissue structure, achieve the effect of soft structure, not easy to deform, and rich milk flavor
Active Publication Date: 2014-07-30
湖南新中意食品有限公司
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[0003] In view of this, the object of the present invention is to propose a kind of soft nougat and preparation method thereof, to solve the technical problem of hard and brittle nougat tissue structure
Method used
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[0020] In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with specific examples.
[0021] The soft nougat provided by the invention is composed of the following raw materials in proportions by weight:
[0022] 12.75-16.6 parts of water, 15-20 parts of white sugar, 30-35 parts of corn syrup, 10.2-15.3 parts of fructose syrup, 1.8-2.0 parts of egg white, 2.5-3.0 parts of bovine gelatin, 0.5-5 parts of Fang Deng, 5 -7 parts of glucose powder, 5-7 parts of skimmed milk powder, 3-5 parts of anhydrous butter, 15-18 parts of peanuts, 2-3 parts of sesame seeds, 0.4-0.5 parts of soybean lecithin, 0.2-0.3 parts of flavor and fragrance.
[0023] Preferably, the soft nougat can be composed of the following raw materials in proportions by weight:
[0024] 14.36 parts of water, 18 parts of white sugar, 33 parts of corn syrup, 12.2 parts of fructose syrup, 1.8 parts ...
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Abstract
The invention discloses soft nougat and a preparation method thereof. The nougat is composed of, part by weight, 12.75-16.6 parts of water, 15-20 parts of white granulated sugar, 30-35 parts of corn syrup, 10.2-15.3 parts of high fructose corn syrup, 1.8-2.0 parts of egg white, 2.5-3.0 parts of bovine gelatin, 0.5-5 parts of fondant substrate, 5-7 parts of glucose powder, 5-7 parts of skimmed milk powder, 3-5 parts of anhydrous cream, 15-18 parts of peanuts, 2-3 parts of sesame, 0.4-0.5 part of soybean phospholipids and 0.2-0.3 part of essence and flavor. The soft nougat has a soft structure, soft texture, chewiness, abundant milk fragrance, mellow mouthfeel and agreeable sweetness, the water content of the soft nougat is 8-9% and is 3-5% higher than that of common nougat, and the added fondant substrate and the added bovine gelatin can guarantee that the great taste and the appearance of the soft nougat will not change easily, and the soft nougat has soft mouthfeel, is easy to chew, does not adhere to teeth and will not become hard.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a soft nougat and a preparation method thereof. Background technique [0002] Although the nougat currently sold in the candy market has a strong fragrance, its structure is relatively hard and brittle, and the taste is not good. It is not suitable for the elderly and children, especially for some people who want to eat a little sugary food but have weak teeth. is a contradiction. Contents of the invention [0003] In view of this, the object of the present invention is to propose a kind of soft nougat and preparation method thereof, to solve the technical problem of hard and brittle nougat tissue structure. [0004] Based on the above-mentioned purpose, soft nougat provided by the invention is made up of following raw material proportioning by weight: [0005] 12.75-16.6 parts of water, 15-20 parts of white sugar, 30-35 parts of corn syrup, 10.2-15.3 parts of fructose syrup, 1...
Claims
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Application Information
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