Preparation method of soft chewy nougats

Abstract

The invention relates to the technical field of a making process of foods, and provides a preparation method of soft chewy nougats. The preparation method comprises the following steps of preparing gelatin jelly, performing dissolving to enable sugar to dissolve, performing decoction, injecting decocted sugar syrup into the gelatin jelly, performing whipping and inflation, performing mixing and blending, performing shaping on products and then performing packaging so as to obtain finished products. According to the preparation method of the soft chewy nougats, maltitol of which the total glucose ( based on glucose ) is smaller than or equal to 0.5g / 100g and trehalose of which the total glucose ( based on glucose ) is smaller than or equal to 0.8g / 100g are added, the maltitol belongs to a sugarfree material ( GB13432-2004 ), and the trehalose belongs to a low-sugar material ( GB13432-2004 ), so that the sugariness of the nougats is reduced, the sugar intake of the nougats is reduced, and the sugariness of the nougats is moderate; edible gelatine, trehalose, and high oleic acid peanut kernels for baking are added, so that the nougats have the advantages of being elastic, chewy, free from stir-frying, and non-stick and the like, can maintain an ideal shape, and do not cause collapse, deformation and hardening. The shelf life of the nougats is prolonged, the fresh keeping properties of the nougats are improved, and the nougats have favorable soft chewy mouth feel.

Description

technical field [0001] The invention relates to the technical field of food production technology, in particular to a preparation method of soft chewy nougat. Background technique [0002] Nougat, also known as protein sugar, bird jelly sugar. It is a kind of candy made by mixing milk, sugar, starch, syrup, protein, peanut, oil, water, etc. It tastes chewy because of its sweet taste and strong peanut and milk aroma. Therefore, 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. The hardness of nougat changes with the composition ratio of sugar and syrup. When the proportion of sugar is higher, although the shape retention effect will be better, when chewing nougat, it is easy to cause nougat The brittle or sandy texture of sugar is e...

AI Technical Summary

Problems solved by technology

The hardness of nougat changes with the composition ratio of sugar and syrup. When the proportion of sugar is higher, although the shape retention effect will be better, when chewing nougat, it is easy to cause nougat The brittle or sandy texture of sugar is easy to break; and it will also increase the sweetness of nougat, which is easy to have adverse effects on teeth and oral cavity, especially nougat contains a lot of peanut kernels, which are made of ordinary peanuts (oleic acid / linoleic acid (O / L) means that the oil-to-substance ratio is only 1.2), which is obtained through roasting. The roasting temperature causes the peanuts to oxidize, and then often rancidity occurs during the shelf life, and the smell of oil consumption occurs, which directly affects peanuts. Shelf life and product freshness of nougat