Preparation method of linseed nougat

A technology of nougat and flaxseed, applied in the field of preparation of flaxseed nougat, can solve problems such as adverse effects on teeth and oral cavity, oil consumption, taste, oxidation, etc., achieve elasticity and toughness, reduce sweetness and calorie intake volume effect

Inactive Publication Date: 2017-09-01
嘉士柏股份有限公司
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  • Abstract
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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

Method used

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  • Preparation method of linseed nougat

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Embodiment Construction

[0022] The present invention will now be further described in conjunction with specific embodiments.

[0023] The embodiment of the present invention discloses a preparation method of flaxseed nougat, including the following steps:

[0024] Step (1). Preparation of jelly: soak the gelatin with a gelatin strength of 160 Bloom in a bucket in purified water at a temperature of ≤35°C. The mixing ratio of gelatin and purified water is gelatin: purified water=1:1.2. After fully mixing, Place it in a clean environment for no less than 30 minutes. After the gelatin is fully absorbed and swelled, dissolve the gelatin in a water bath, and put the soaked and swelled gelatin bucket into a sink. The water level in the sink does not exceed 2 / 3 of the height of the bucket. To prevent the water from entering the bucket during the heating of the sol, turn on the steam to heat the water in the tank, control the temperature at 60-80℃, stir the gelatin in the bucket in time, until the gelatin is compl...

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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...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/36A23G3/364A23G3/42A23G3/44A23G3/48A23L3/3454A23L3/3463A23L3/3562A23V2002/00A23V2200/326A23V2200/328A23V2200/322A23V2200/30A23V2200/3262A23V2200/228A23V2250/5432A23V2250/616A23V2250/6416A23V2250/636A23V2200/14
Inventor 林逢友刘冬林溥尉
Owner 嘉士柏股份有限公司
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