Making process and product of high-butterfat-content crisp pralines and device
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A preparation process and high milk fat technology, applied in the confectionery industry, oily food ingredients, confectionery, etc., can solve the problems of short shelf life, sweetness, stickiness, etc., and achieve the effect of compact structure and crisp taste
Active Publication Date: 2016-06-08
金冠健康产业股份有限公司
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[0002] Nut candies with high milk fat and high fat on the market, such as crispy peanut candy, are basically sticky to the teeth, sweet and greasy, not enough crispy and burnt, and have a short shelf life. chewy, poor taste
At the same time, since the mass ratio of total fat content in high milk fat and high fat nut candies is more than 38%, it is difficult to emulsify when using conventional processes, and it is easy to cause oil-water separation with the increase of emulsification time, making it difficult to form a stable emulsification system. question
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Embodiment 1
[0053] A kind of preparation technology of high milk fat crisp praline, it comprises the following steps:
[0054] 1) Ingredients (unit / kg):
[0055] water 12;
[0056] white sugar 34;
[0057] Glucose syrup 34;
[0058] cream 9;
[0059] coconut oil 33;
[0060] Full-fat sweetened condensed milk8;
[0061] Sucrose fatty acid ester S3700.3;
[0062] Sucrose fatty acid ester S5700.2;
[0063] Sucrose fatty acid ester S7700.2;
[0064] Soy lecithin 1.2;
[0065] 2) Dissolving sugar: Mix the water, sugar and glucose syrup weighed in step 2) evenly and filter them into the pre-cooking pot storage tank as the syrup liquid. The sugar content of the syrup liquid is 84-85%; open the pre-cooking pot, Pre-boiling temperature is set at 110°C;
[0066] 3) Emulsification: prepare a compound emulsifier, the compound emulsifier consists of sucrose fatty acid lipid S370 weighed in step 1),
[0079] Embodiment 2-4 adopts the process identical with embodiment 1, and difference is the weight difference of batching and temperature difference in the reaction process, and concrete data is as shown in table 1:
[0080] Table 1:
[0081]
[0082] The praline worthy of the preparation process of the high-butterfat crispy praline of the present invention combines fragrant and crispy butterscotch and crispy nuts into a whole with a unique flavor.
[0083] The amount of the compound emulsifier of the present invention accounts for 1.5-2.5% of the mass percentage of the solid massecuite in the prepared syrup liquid in step 2), coconut oil, cream and sweetened condensed milk, wherein the formula for calculating the solid massecuite is (glucose syrup mass*75 %+white sugar quality) / brix value, if the amount of emulsifier is too much, it will affect the taste, if the amount of emulsifier is too low, it will not be emulsified; the amount of coconut oil and cream is 55% of the qu...
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Abstract
The invention discloses a making process of high-butterfat-content crisp pralines. According to the making process, different HLB values of emulsifiers are adopted to fully emulsify oleophylic and hydrophilic materials, and sucrose fatty acid ester S370, sucrose fatty acid ester S770, sucrose fatty acid ester S570 and soybean phosphatide are mixed to prepare a compound emulsifier for ensuring an emulsifying effect and plasticity. By arranging oiling mechanisms beside upper and lower press rollers of a massecuite roller press adopted in the making process, rubber rollers are close to the press rollers adjacent to the rubber roller under the drive of eccentric adjusting assemblies, then the rubber rollers are driven to rotate by utilizing the friction between the rubber rollers and the press rollers and drive polish rollers fit with the rubber rollers to rotate, so that oil in oil storage tanks is finally and automatically carried to the press rollers through the polish rollers and the rubber rollers, the press rollers are coated with uniform and thin oil layers to prevent massecuite from adhering to the press rollers, and the rolling efficiency of the roller press is improved. The made pralines has a crisp taste and a burnt flavor and is not sticky or sweet-greasy, and the variety of candies on the market are enriched.
Description
technical field [0001] The invention relates to a candy preparation process, in particular to a high-butterfat crispy praline preparation process and its product, as well as roll forming equipment used to prepare the product. Background technique [0002] Nut candies with high milk fat and high fat on the market, such as crispy peanut candy, are basically sticky to the teeth, sweet and greasy, not enough crispy and burnt, and have a short shelf life. Chewy, poor taste. At the same time, since the mass ratio of total fat content in high milk fat and high fat nut candies is more than 38%, it is difficult to emulsify when using conventional processes, and it is easy to cause oil-water separation with the increase of emulsification time, making it difficult to form a stable emulsification system. question. Contents of the invention [0003] The first object of the present invention is to provide a preparation process of high milk fat crispy pralines with burnt and crispy tas...
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