Preparation method of sucrose-free nougat

Abstract

The invention belongs to the technical field of food producing, and provides a preparation method of a sucrose-free nougat. According to the preparation method, no white granulated sugar or other reducing sugar materials are added, a plurality of editable sugar alcohol materials are used for providing sweetness, and the sugar content (by glucose) of each kind of the editable sugar alcohols is controlled to be 0.5g / 100g or lower, and no sugar material is added (GB 13432-2004). Each 100g of the sucrose-free nougat contains 5g or less total sugar (by glucose), the sucrose-free nougat is a low-sugar low-energy product (GB 13432-2004), is low in sugar content, low in calorie, and is capable of protecting teeth; no obvious influence on plasma glucose and insulin level is observed; the sucrose-free nougat can be eaten by patients with diabetes, is soft and puffed in texture, fine and smooth in structure, moderate in hardness, is fragrant and sweet, is thick in milk fragrance, and possesses excellent soft chewable mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food production technology, in particular to a preparation method of sucrose-free nougat. Background technique [0002] Nougat, also known as protein sugar, bird jelly sugar. It is a candy made by mixing milk, sugar, starch, syrup, protein, nuts (peanuts, etc.), oil, water, etc. It tastes sweet because of its sweet taste and strong peanut and milk aroma. It is chewy, so it is loved by adults and children. The formation of nougat texture is not only affected by the performance of the aerating agent and the degree of aeration, but also by the composition of the formula, the form of sugar molecules, the production method, and the moisture content of the final product. Most of the nougats currently on the market will be deformed, hardened, brittle or sanded during the shelf life, and the sweetness is high, which is likely to have adverse effects on teeth and oral cavity, especially nougat contains a lot of ...

AI Technical Summary

Problems solved by technology

Most of the nougats currently on the market will be deformed, hardened, brittle or sanded during the shelf life, and the sweetness is high, which is likely to have adverse effects on teeth and oral cavity, especially nougat contains a lot of nuts Kernels, such as ordinary peanut kernels, have an oleic acid / linoleic acid (O / L) ratio of only 1.2. After heat roasting, the temperature of the heat roasting causes the peanuts to oxidize, and most of them die during the shelf life. The phenomenon of rancidity and oily taste will directly affect the shelf life of nougat and the freshness of the product

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