Mango-flavor nougat and its preparation method

A technology of nougat and mango, which is applied in the field of mango-flavored nougat and its preparation, can solve the problems of reducing the content of nougat nutrients, less milk product content, and affecting the taste of chewing, so as to maintain a stable multi-phase structure, Creamy, rich, calorie-reducing effect

Inactive Publication Date: 2017-09-15
张永芳
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese Invention Patent No. CN104872358A discloses a calcium-supplementing nougat for children. Calcium gluconate is added into the production process of nougat, but the nougat produced by its invention contains a large

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] A mango-flavored nougat, consisting of the following raw materials in parts by weight: high maltose syrup 270, sucrose 44, whole milk powder 42, condensed milk 85, anhydrous butter 18, hydrogenated vegetable oil 20, mango juice 56, wild jujube 8, mulberry 5. Basil leaves 3. Appropriate amount of water.

[0016] The method for preparing mango-flavored nougat according to claim 1, comprising the following steps:

[0017] (1) Melt anhydrous butter and hydrogenated vegetable oil at 50°C for use. Weigh 6% of the raw material weight of the compound gum. The compound gum is composed of edible gelatin and carrageenan. The ratio of the two is 15:1. Add 1.5 times Swell with cold water for 40 minutes, put it in a 65℃ water bath to melt until there are no particles, then take it out, cool and condense into a compound jelly for use;

[0018] (2) Take the jujube pulp, wash the mulberries, dry the basil leaf in a drying box until the moisture content is 8%, take it out and grind it into a p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses mango-flavor nougat and its preparation method. The mango-flavor nougat is prepared from high malt syrup, cane sugar, full cream milk powder, condensed milk, anhydrous milk fat, hydrogenated vegetable oil, mango juice, wild jujube, mulberry, Basil leaves and others. The mango-flavor nougat has beneficial effects of being white in color, moderate in sweetness, modest in hardness and chewing taste, thick in milky fragrance, stable in structure property, and free from adhering to package paper and tooth; after adding mango juice and other foods, the nougat has attractive fruit fragrance, rich nutrition, and sweet and delicious taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mango-flavored nougat and a preparation method thereof. Background technique [0002] Nougat is a semi-soft candy with a relatively loose structure. It is named after it contains a large amount of milk. The section of the sugar body has tiny pores, with toughness and elasticity, and a soft and delicate taste. It has been popular in my country for decades. With a history of development, it is deeply loved by consumers because of its sweet taste, strong milky aroma, rich nutrition, white color, moderate sweetness, certain elasticity and toughness, and chewy feeling. Nougat 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 basi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23G3/48A23G3/46A23G3/42A23G3/40A23G3/36
CPCA23G3/48A23G3/36A23G3/40A23G3/42A23G3/46A23V2002/00A23V2200/15A23V2200/14A23V2200/16
Inventor 不公告发明人
Owner 张永芳
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap