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Wonton toffee

A technology of wonton and toffee, which is applied in confectionary, confectionery industry, food science, etc., can solve the problems of paper sticking and melting, and achieve the effects of reducing production costs, clear layers, and improving thermal stability

Inactive Publication Date: 2015-10-28
BENGBU LAOWANTONG FOOD FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the toffee currently on the market will melt and stick to paper when the temperature is high in summer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A wonton toffee is composed of the following raw materials: 20% chitosan oligosaccharide, 15% soybean oligosaccharide, 21% modified potato starch, 10% high-gluten flour, 9% filling, 10% condensed milk, whole milk Powder 3%, anhydrous butter 3%, hydrogenated vegetable oil 3%, salt 0.3%, citric acid 0.1%, lecithin 0.28%, sucrose ester 0.02%, water 5.3%.

[0023] A wonton toffee comprises the following steps:

[0024] (1) Take 30% water of high-gluten flour, add salt to dissolve, add high-gluten flour, stir evenly, let stand for 5 minutes, add 1 / 20 of potato modified starch, mix well, and get dough for later use;

[0025] (2) Squeeze and cut the dough to get a square wonton wrapper with a side length of 2cm and a thickness of 0.5cm;

[0026] (3) Mince Jerusalem artichoke and purple yam, add citric acid, and stir well;

[0027] (4) Add 8% of toffee filling for each piece of toffee, press the filling tightly, and fold the four sides of the wonton skin towards the middle to...

Embodiment 2

[0035] A wonton toffee is composed of the following raw materials: 21% chitosan oligosaccharide, 15% soybean oligosaccharide, 20% modified potato starch, 10% high-gluten flour, 8% filling, 10% condensed milk, whole milk Powder 4%, Anhydrous Butter 3%, Hydrogenated Vegetable Oil 3%, Salt 0.3%, Citric Acid 0.1%, Lecithin 0.28%, Sucrose Ester 0.02%, Water 5.3%.

[0036] A wonton toffee comprises the following steps:

[0037] (1) Take 32% water of high-gluten flour, add salt to dissolve, add high-gluten flour, stir evenly, let stand for 6 minutes, add 1 / 20 of potato modified starch, mix evenly, and get dough for later use;

[0038] (2) Squeeze and cut the dough to get a square wonton wrapper with a side length of 2.5cm and a thickness of 0.6cm;

[0039] (3) Mince the apples and pears, add citric acid, and stir well;

[0040] (4) Add 9% of toffee filling for each piece of toffee, press the filling tightly, and fold the four sides of the wonton skin towards the middle to get a cub...

Embodiment 3

[0048] A wonton toffee is composed of the following raw materials: 20% chitosan oligosaccharide, 16% soybean oligosaccharide, 20% modified potato starch, 11% high-gluten flour, 8% filling, 10% condensed milk, whole milk Powder 3%, anhydrous butter 3%, hydrogenated vegetable oil 3%, salt 0.3%, citric acid 0.1%, lecithin 0.28%, sucrose ester 0.02%, water 5.3%.

[0049] A wonton toffee comprises the following steps:

[0050] (1) Take 34% water of high-gluten flour, add salt to dissolve, add high-gluten flour, stir evenly, let stand for 8 minutes, add 1 / 20 of potato modified starch, mix evenly, and get dough for later use;

[0051] (2) Squeeze and cut the dough to get a square wonton wrapper with a side length of 3cm and a thickness of 0.8cm;

[0052] (3) Mince the shiitake mushrooms and Hericium erinaceus, add citric acid, and stir well;

[0053] (4) Add 10% filling of each piece of toffee, press the filling tightly, and fold the four sides of the wonton skin towards the middle...

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PUM

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Abstract

The invention discloses wonton toffee. The wonton toffee consists of the following raw materials: oligochitosan, soybean oligosaccharides, potato modified starch, strong flour, filling, condensed milk, whole milk powder, anhydrous butter, hydrogenated vegetable oil, salt, citric acid, lecithin, sucrose esters and water. According to the wonton toffee provided by the invention, the potato modified starch is used for replacing the gelatin to be used as toffee on an outer layer, so that the production cost is reduced, the heat stability is improved, and the toffee is safe to eat, is moderate in softness and hardness, is chewy and does not adhere teeth; the white sugar is replaced with the soybean oligosaccharides and the oligochitosan which are resistant to high temperature, so that the heat stability is improved, the wonton toffee can be stored for a long term in summer, the quantity of heat is low, and the wonton toffee can reduce blood lipid and blood sugar, eliminates garbage in intestinal tracts and improves the immunity; wonton in an inner layer is crisp, and the filling is rich in nutrition and easy to absorb; the wonton toffee is moderate in sour and sweet degrees and delicious, is rich in contents, is well arranged, and is diversified in mouth feel; the wonton toffee can also be normally eaten by aged people and children.

Description

technical field [0001] The invention mainly relates to a toffee, in particular to a wonton toffee. Background technique [0002] Toffee is a semi-soft candy with a relatively loose structure. The section of the sugar body has tiny pores, with toughness and elasticity, chewing resistance, and a soft and delicate taste; at the same time, toffee has a unique aroma of milk and is generally loved by people. The shape of toffee is mostly cylindrical, and there are also rectangles and squares, and the color is mostly milky white or slightly yellow. However, the toffee currently on the market will melt and stick to paper when the temperature is high in summer. [0003] Soybean oligosaccharides have a sweetness similar to that of sucrose, with a sweetness of 70% of sucrose. The appearance of soybean oligosaccharide syrup is colorless and transparent liquid sugar, with a lower viscosity than maltose and higher isomerized sugar. It has good heat and acid resistance . When heat-trea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G3/48
Inventor 张启亮
Owner BENGBU LAOWANTONG FOOD FACTORY
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