Toffee sauce, preparation method thereof, honeycomb sugar containing toffee sauce, and preparation method of honeycomb sugar containing toffee sauce

A technology of honeycomb sugar and toffee sauce, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of increased blood cholesterol, unhealthy consumption, deformation and quality preservation, etc., and achieve the effect of crispy taste and strong burnt aroma

Inactive Publication Date: 2016-02-24
ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing toffee sauces are prepared from sugar and butter as the main raw materials. , is harmful to human health, excessive intake can increase blood cholesterol, thereby increasing the risk of cardiovascular disease, and the cost of animal butter is too high
[0003] Toffee in the traditional sense is processe

Method used

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  • Toffee sauce, preparation method thereof, honeycomb sugar containing toffee sauce, and preparation method of honeycomb sugar containing toffee sauce
  • Toffee sauce, preparation method thereof, honeycomb sugar containing toffee sauce, and preparation method of honeycomb sugar containing toffee sauce
  • Toffee sauce, preparation method thereof, honeycomb sugar containing toffee sauce, and preparation method of honeycomb sugar containing toffee sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of toffee sauce is made of the following raw materials by weight:

[0039] 700 parts of fructose syrup, 420 parts of milk powder, 80 parts of honey, 66 parts of water, 8 parts of sodium bicarbonate, 1 part of vanillin, and 1 part of ethyl maltol.

[0040] The preparation method of above-mentioned toffee sauce is as follows:

[0041] (1) Mixing: mix fructose syrup, milk powder, honey, leavening agent and flavoring with water in turn, and stir evenly;

[0042] (2) Fine grinding: the fine grinding is carried out with a fine mill, the material mixed in step (1) is poured into the fine grinding cylinder, and the fine grinding beads are added, and the process of the fine grinding beads rubbing against each other makes the material thinner. The speed of the fine grinding machine is 3000r / min, and the fine grinding time is 1.5h;

[0043] (3) Stewing: The temperature of the sugar boiling pot is preset at 115°C, and the finely ground material is poured into the sugar boi...

Embodiment 2

[0054] A kind of toffee sauce is made of the following raw materials by weight:

[0055] 650 parts of fructose syrup, 470 parts of milk powder, 71 parts of honey, 70 parts of water, 9.5 parts of sodium bicarbonate, 1.5 parts of ethyl maltol.

[0056] The preparation method of above-mentioned toffee sauce is as follows:

[0057] (1) Mixing: mix fructose syrup, milk powder, honey, leavening agent and flavoring with water in turn, and stir evenly;

[0058] (2) Fine grinding: the fine grinding is carried out with a fine mill, the material mixed in step (1) is poured into the fine grinding cylinder, and the fine grinding beads are added, and the process of the fine grinding beads rubbing against each other makes the material thinner. The speed of the fine grinding machine is 3000r / min, and the fine grinding time is 1.8h;

[0059] (3) Stewing: The temperature of the sugar boiling pot is preset at 120°C, and the finely ground material is poured into the sugar boiling pot for boilin...

Embodiment 3

[0069] A kind of toffee sauce is made of the following raw materials by weight:

[0070] 780 parts of fructose syrup, 300 parts of milk powder, 88 parts of honey, 60 parts of water, 5 parts of sodium bicarbonate, 1.5 parts of vanillin.

[0071] The preparation method of above-mentioned toffee sauce is as follows:

[0072] (1) Mixing: mix fructose syrup, milk powder, honey, leavening agent and flavoring with water in turn, and stir evenly;

[0073] (2) Fine grinding: the fine grinding is carried out with a fine mill, the material mixed in step (1) is poured into the fine grinding cylinder, and the fine grinding beads are added, and the process of the fine grinding beads rubbing against each other makes the material thinner. The speed of the fine grinding machine is 3000r / min, and the fine grinding time is 2h;

[0074] (3) Stewing: The temperature of the sugar boiling pot is preset at 110°C, and the finely ground material is poured into the sugar boiling pot for boiling until ...

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Abstract

The invention relates to the technical field of foods, in particular to a toffee sauce, a preparation method thereof, honeycomb sugar containing the toffee sauce, and a preparation method of the honeycomb sugar containing the toffee sauce. The toffee sauce is prepared from the following raw materials in parts by weight: 650-780 parts of high fructose corn syrup, 300-470 parts of milk powder, 70-88 parts of honey, 60-71 parts of water, 5-9.5 parts of a leavening agent and 0-3 parts of food flavor. The honeycomb sugar containing the toffee sauce is prepared from the following raw materials in parts by weight: 200-300 parts of white granulated sugar powder, 90-115 parts of the toffee sauce, 73-90 parts of high fructose corn syrup, 10-17 parts of a leavening agent, 3-9 parts of honey and 0-4 parts of table salt. The toffee sauce disclosed by the invention has full-bodied scorch fragrance and milk fragrance and has fine and smooth mouth feel. The honeycomb sugar containing the toffee sauce is crisp in mouth feel, is not stuck to teeth, has unique scorch fragrance and milk fragrance, and is fragrant, sweet, mellow, fine and smooth in mouth feel. The preparation method of the toffee sauce and the preparation method of the honeycomb sugar containing toffee sauce are simple and convenient to operate, high in efficiency and suitable for industrialized popularization.

Description

technical field [0001] The invention relates to the technical field of food, in particular to toffee sauce, honeycomb sugar containing toffee sauce and a preparation method. Background technique [0002] Most of the existing toffee sauces are prepared from sugar and butter as the main raw materials. , is harmful to human health, excessive intake can increase blood cholesterol, thereby increasing the risk of cardiovascular disease, and the cost of animal butter is too high. [0003] Toffee in the traditional sense is processed from brown sugar, glucose or other syrups and fats (such as cream), but it is prone to problems such as sand return, deformation, and quality assurance. The taffy prepared in this way is unhealthy to eat because its raw material is vegetable butter mostly, and does not meet the requirements of the food industry development in the future. And how can break the materials and mouthfeel of traditional toffee, develop a kind of new mouthfeel and nutritious...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/46A23G3/52
CPCA23G3/36A23G3/46A23G3/52
Inventor 张旭东陈素娟南宾鹏王炎炎温泉
Owner ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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