High-milk-fat soft toffee and production method thereof

Abstract

The invention provides a method for producing high-milk-fat soft toffee. The method comprises the step of preparing materials, namely weighing 10-15 parts of water, 40-50 parts of white sugar, 70-80 parts of glucose syrup, 0.2-0.6 part of sucrose fatty acid ester S-770, 0.2-0.7 part of sucrose fatty acid ester S-570, 0.1-0.7 part of soybean lecithin, 0.5-1 part of pectin, 35-50 parts of vegetable oil, 5-15 parts of cream and 12-18 parts of milk powder, and the step of carrying out four-step emulsifying process with a composite emulsifier obtained by mixing sucrose fatty acid ester S-770, sucrose fatty acid ester S-570 and soybean lecithin. The method solves the problem of difficult emulsifying of high-milk-fat soft toffee in the prior art, and the high-milk-fat soft toffee produced according to the method are full, has smooth taste, is high in elasticity, cannot adhere to teeth, has no sugar crystals in the inside or on the surface and is less prone to sugar crystallization.

Description

technical field [0001] The invention relates to a production process of candies, in particular to a production method of high milk fat soft toffee. Background technique [0002] At present, most of the soft toffees on the market have problems such as sticking to the teeth and serious deformation. Moreover, after a period of time, the sand returns seriously and lacks chewing sensation. [0003] The Chinese invention patent whose application publication number is CN 102422965 A discloses a kind of taffy rich in peanut protein and its production method. 150. Peanut protein powder 10-50, condensed milk 5-30, cream 10-30, cocoa butter substitute 10-50, phospholipid 1-3, gelatin 0.3-1.0, salt 0.2-0.4, baking soda 0.1-0.3. The milk fat content of this taffy is relatively low, and the fineness and smoothness of the product are poor, and wherein cocoa substitute is a kind of artificial stearin that can melt rapidly, is a kind of trans fatty acid, when the consumption is too large ...

AI Technical Summary

Problems solved by technology

[0011] The present invention aims to provide a kind of production method of high milk fat soft toffee, this production method can solve the emulsification difficult problem of high milk fat soft toffee in the prior art, and the candy of the obtained high milk fat soft toffee Full granules, delicate taste, good elasticity and non-sticky teeth, no sugar crystallization inside or on the surface, and no sand return phenomenon