Greengage flavor milk candy and preparation method thereof

A flavor and toffee technology, which is applied in confectionary, confectionery industry, food science, etc., can solve the problems of reducing the nutrient content of toffee, less milk product content, and affecting the chewing taste, so as to delay the distribution speed and enhance the milky aroma. Intense, maintains the effect of multi-phase structure stability

Inactive Publication Date: 2017-05-31
李翠红
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese Invention Patent No. CN104872358A discloses a kind of calcium-supplementing toffee for children, in which calcium gluconate is added into the production process of toffee, but the toffee produced by the invention contains a large amount of sugary substances such as sucrose and honey, and the content of milk products is relatively low. Less, not only reduces the nutrient content in the toffee, but also makes the toffee harder, affecting the chewing taste

Method used

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Experimental program
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Embodiment Construction

[0015] A plum-flavored toffee is composed of the following raw materials in parts by weight: high maltose syrup 260, sucrose 45, whole milk powder 40, condensed milk 84, anhydrous butter 20, hydrogenated vegetable oil 23, green plum juice 14, apple juice 9, sugar cane Juice 12. Appropriate amount of water.

[0016] The preparation method of green plum flavor toffee according to claim 1, comprises the steps:

[0017] (1) Melt anhydrous butter and hydrogenated vegetable oil at 50°C for later use. Weigh 6% compound glue by weight of raw materials. The compound glue is composed of edible gelatin and carrageenan. The ratio of the two is 15:1, and add 1.5 times The amount of cold water is swollen for 40 minutes, placed in a water bath at 65°C to melt until there are no particles, then taken out, cooled and condensed into a compound jelly for later use;

[0018] (2) Plum juice, apple juice, and sugarcane juice are evenly mixed, vacuum freeze-dried, and then ultrafinely pulverized to...

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Abstract

The invention discloses a greengage flavor milk candy and a preparation method thereof. The milk candy is composed of high maltose syrup, sucrose, whole milk powder, condensed milk, anhydrous milk fat, hydrogenated vegetable oil, greengage juice, apple juice, sugar cane juice and other raw materials. The greengage flavor milk candy has the beneficial effects that the milk candy is white and moderate in sweetness, has certain hardness and moderate chewing mouthfeel, and is thick in milk aroma, stable in structural property, and non-sticky to wrapping paper and teeth; and besides, the added greengage juice, apple juice and sugar cane juice improve the taste of the mil candy, so that the milk candy is sour-sweet, tasty and unique in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a green plum-flavored toffee and a preparation method thereof. Background technique [0002] Toffee is a semi-soft candy with a relatively loose structure. It is named after it contains a large amount of milk products. The section of the sugar body has tiny pores, with toughness and elasticity, and a soft and delicate taste. It has been developed in my country for decades. Historically, because of its sweet taste, strong milky aroma, rich nutrition, white color, moderate sweetness, certain elasticity and toughness, and chewy feeling, it is deeply loved by consumers. Milk sugar is made by highly emulsifying sucrose, starch syrup, colloid, dairy products, oil and water. In this homogeneous unity, it is difficult to distinguish the separate existence of a certain substance, and at the same time, separation will not occur after being placed. Sucrose and starch syrup are the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/46A23G3/48A23G3/42A23G3/40A23G3/44
CPCA23G3/46A23G3/40A23G3/42A23G3/44A23G3/48A23V2002/00
Inventor 李翠红
Owner 李翠红
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