Creamy candy and preparation method thereof

A technology for toffee and massecuite, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of unsuitability for the elderly and children, poor taste, hard tissue structure, etc. Stable quality and delicious taste

Active Publication Date: 2014-01-08
湖南新中意食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Although the toffee currently sold in the candy market has a strong fragrance, its t

Method used

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Examples

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Embodiment Construction

[0027] 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.

[0028] The toffee provided by the invention is composed of the following raw materials in proportions by weight:

[0029] 18-22 parts of white sugar, 45-55 parts of glucose syrup, 0.01-0.03 parts of disodium hydrogen phosphate, 0.02-0.03 parts of sodium chloride, 2.5-3.5 parts of milk powder, 4.5-6 parts of cocoa butter substitute, 0.8-1 part of anhydrous Cream, 0.35-0.4 parts monoglycerides, 0.25-0.3 parts lecithin, 1-1.5 parts gelatin, 0.3-0.4 parts milk flavor, 0.1-0.15 parts white chocolate flavor, 0.8-1.2 parts powdered sugar; and / or

[0030] 18-22 parts of white sugar, 45-55 parts of glucose syrup, 0.01-0.03 parts of disodium hydrogen phosphate, 0.02-0.03 parts of sodium chloride, 2.5-3.5 parts of milk powder, 4.5-6 parts of cocoa butter substitute, 0.8-1 part of an...

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PUM

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Abstract

The invention discloses a creamy candy and a preparation method thereof. The creamy candy comprises the following raw materials in parts by weight: 18-22 parts of white granulated sugar, 45-55 parts of glucose syrup, 0.01-0.03 part of disodium hydrogen phosphate, 0.02-0.03 part of sodium chloride, 2.5-3.5 part of milk powder, 4.5-6 parts of cocoa butter substitute, 0.8-1 part of anhydrous butter, 0.35-0.4 part of glycerol monostearate, 0.25-0.3 part of lecithin, 1-1.5 parts of gelatin, 0.3-0.4 part of milk-flavored essence, 0.1-0.15 part of white chocolate-flavored essence, 0.8-1.2 parts of powdered sugar, 3-5 parts of strawberry juice powder, 0.2-0.3 part of strawberry essence, 0.1-0.15 part of anhydrous citric acid and 0.3-0.5 part of caramel essence. The creamy candy is mellow in milk flavor, delicious in taste, and uniform and stable in grease, does not adhere paper, has certain chewiness without adhering teeth, and solves the problems of hardness and crispness of an existing creamy candy structure.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a milk candy and a preparation method thereof. Background technique [0002] Although the toffee currently sold in the candy market has a strong fragrance, its tissue structure is relatively hard and brittle, and the taste is not good. A contradiction. Contents of the invention [0003] In view of this, the object of the present invention is to propose a toffee and a preparation method thereof, so as to solve the technical problem that the tissue structure of the toffee is hard and brittle. [0004] Based on the above-mentioned purpose, the toffee provided by the present invention is composed of the following raw materials in proportions by weight: [0005] 18-22 parts of white sugar, 45-55 parts of glucose syrup, 0.01-0.03 parts of disodium hydrogen phosphate, 0.02-0.03 parts of sodium chloride, 2.5-3.5 parts of milk powder, 4.5-6 parts of cocoa butter substitute, 0.8-1 part o...

Claims

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Application Information

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IPC IPC(8): A23G3/46A23G3/40
Inventor 刘华清谭绍新
Owner 湖南新中意食品有限公司
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