Preparation method of linseed nougat

Abstract

The invention relates to the technical field of food production processes, and provides a preparation method of linseed nougat. The preparation method of linseed nougat comprises the following steps: gel preparing, sugar dissolving, boiling, pulp flushing, beating for inflating, mixing and blending, product molding and packaging, thereby obtaining the finished product. The prepared linseed nougat contains 10-20% of cooked linseed prepared by a cold baking technique, linseed contains rich unsaturated fatty acids omega-3 series (alpha-linolenic acid) and omega-6 series (gamma-linolenic acid), lignan, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), and the linseed has important effects of regulating blood lipid, reducing cholesterol, preventing emphraxis, reducing blood viscosity, preventing and curing diabetes, reducing blood pressure, reducing weight, inhibiting anaphylaxis, diminishing inflammation, protecting eyesight, enhancing the intelligence of adolescents and the like. The linseed nougat is soft and fluffy in texture, fine in structure, fragrant and sweet in taste and thick in milk fragrance, and has a nutritional health care property, good soft and chewy mouthfeel and strong practicability.

Description

Technical field [0001] The invention relates to the technical field of food production technology, in particular to a preparation method of flaxseed nougat. Background technique [0002] Nougat, also known as meringue, bird sugar. It is a candy made of milk, sugar, starch, syrup, protein, nut kernels (peanuts, etc.), oil, water, etc. It tastes sweet because of its sweet taste and a strong aroma of peanuts and milk. It is chewy, so it is very popular among adults and children. The formation of nougat texture is not only affected by the performance and 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 softness and hardness of nougat varies with the composition ratio of granulated sugar and syrup. When the proportion of granulated sugar is large, although the shape holding effect will be better, it is easy to cause nougat when chewing nougat. The brittleness or san...

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 nuts, such as ordinary peanut kernels, oleic acid / Linoleic acid (O / L), that is, the oil-to-substance ratio is only 1.2. After thermal roasting, they are all obtained through thermal roasting. The temperature of thermal roasting makes peanuts oxidize, and most of them disappear 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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