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A kind of toffee hazelnut syrup and preparation method thereof

A high-fructose syrup and syrup technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of increasing prices, increasing costs, and layering, etc., and achieve the effect of broad market, concise labels, and unique and mellow flavor

Active Publication Date: 2020-01-07
南京卫岗乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, domestic syrup products mainly include single-taste products such as caramel syrup, toffee syrup, and fruit-flavored syrup. There are relatively few products with complex flavors such as toffee and hazelnut syrup, and the products have poor fluidity at room temperature; Stratification
The stability and flavor of syrup products are mainly provided by gels and essences, which cannot meet the requirements of the current food processing industry, especially the dairy industry, for clean labels (no food additives in the ingredient list)
If you use high-quality imported toffee hazelnut syrup, this will greatly increase the cost of production and increase the price of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of toffee hazelnut syrup, according to mass ratio, described syrup comprises whole fat powder 10%, skimmed powder 5.5%, white granulated sugar 10%, anhydrous cream 3.5%, edible salt 0.1%, fructose syrup 4%, hazelnut powder 1.5%, cocoa powder 1.5%, and the balance is water.

[0022] A kind of preparation method of toffee hazelnut syrup comprises the steps:

[0023] 1) Ingredients: add a certain amount of water to the ingredients tank in advance, heat up to 50-60°C, add whole fat powder, skimmed powder, white sugar, anhydrous butter, edible salt, fructose syrup, hazelnut powder, cocoa powder, Turn on and stir for 15-20 minutes until the material and liquid are evenly mixed;

[0024] 2) Adjust the pH, add water to make up the volume: use sodium bicarbonate to adjust the pH value to 6.0, add the remaining water quantitatively to obtain a semi-finished product;

[0025] 3) Homogenization: homogenize the semi-finished product, the homogenization is a secondary homoge...

Embodiment 2

[0031] A kind of toffee hazelnut syrup, according to the mass ratio, said syrup comprises whole fat powder 15%, skimmed powder 8%, white granulated sugar 20%, anhydrous cream 1%, edible salt 0.2%, fructose syrup 1%, hazelnut powder 1%, cocoa powder 1%, and the balance is water.

[0032] A kind of preparation method of toffee hazelnut syrup comprises the steps:

[0033] 1) Ingredients: add a certain amount of water to the ingredients tank in advance, heat up to 50-60°C, add whole fat powder, skimmed powder, white sugar, anhydrous butter, edible salt, fructose syrup, hazelnut powder, cocoa powder, Turn on and stir for 15-20 minutes until the material and liquid are evenly mixed;

[0034] 2) Adjust the pH, add water to make up the volume: use sodium bicarbonate to adjust the pH value to 6.0, add the remaining water quantitatively to obtain a semi-finished product;

[0035] 3) Homogenization: homogenize the semi-finished product, the homogenization is a secondary homogenization,...

Embodiment 3

[0041] A kind of toffee hazelnut syrup, according to mass ratio, described syrup comprises whole fat powder 5%, skimmed powder 2%, white granulated sugar 5%, anhydrous butter 5%, edible salt 0.1%, fructose syrup 5%, hazelnut powder 2%, cocoa powder 2%, and the balance is water.

[0042] A kind of preparation method of toffee hazelnut syrup comprises the steps:

[0043] 1) Ingredients: add a certain amount of water to the ingredients tank in advance, heat up to 50-60°C, add whole fat powder, skimmed powder, white sugar, anhydrous butter, edible salt, fructose syrup, hazelnut powder, cocoa powder, Turn on and stir for 15-20 minutes until the material and liquid are evenly mixed;

[0044] 2) Adjust the pH, add water to make up the volume: use sodium bicarbonate to adjust the pH value to 6.0, add the remaining water quantitatively to obtain a semi-finished product;

[0045] 3) Homogenization: homogenize the semi-finished product, the homogenization is a secondary homogenization,...

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PUM

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Abstract

The invention relates to the technical field of food, in particular to a toffee hazelnut syrup and a preparation method thereof. The syrup is prepared from, by mass, 5-15% of whole milk powder, 2-8% of skim milk powder, 5-20% of white granulated sugar, 1-5% of anhydrous cream, 0.1-0.2 part of edible salt, 1-5% of high-fructose corn syrup, 1-2% of hazelnut powder, 1-2% of cocoa powder and the balance water. The preparation method of the syrup includes the steps of material preparation, homogenization, sterilization, cooling, filling, secondary sterilization and the like. The toffee hazelnut syrup fills up the blank of domestic toffee hazelnut syrup at present; the hazelnut flavor and the toffee flavor are naturally fused, and thus the toffee hazelnut syrup is unique and mellow in flavor; the product contains no essence or gel, adopted auxiliary materials are all milk product production raw materials, and thus the label is simple; by the adoption of the secondary sterilization technology, the toffee hazelnut syrup can be preserved at the normal temperature; besides, the fluidity can meet processing requirements within the application range, and the toffee hazelnut syrup has broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a toffee hazelnut syrup and a preparation method thereof. Background technique [0002] At present, domestic syrup products mainly include single-taste products such as caramel syrup, toffee syrup, and fruit-flavored syrup. There are relatively few products with complex flavors such as toffee and hazelnut syrup, and the products have poor fluidity at room temperature; stratification phenomenon. The stability and flavor of syrup products are mainly provided by gels and essences, which cannot meet the requirements of the current food processing industry, especially the dairy industry, for clean labels (no food additives in the ingredient list). If the imported toffee hazelnut syrup with higher quality is used, this will greatly increase the cost of production and increase the price of the product. Contents of the invention [0003] The object of the present invention is to provide...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
CPCA23G3/346A23G3/48
Inventor 童晓娟王安勇陈萍王晶万景春崇志文
Owner 南京卫岗乳业有限公司
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