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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
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  • 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 amount of sugary substances such as sucrose and honey, milk The content of the product is less, which not only reduces the nutrient content in the nougat, but also makes the nougat harder, which affects the chewing taste

Method used

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Embodiment Construction

[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, jujube 8, mulberry 5. Basil leaves 3. Appropriate amount of water.

[0016] The preparation method of mango flavor nougat according to claim 1, comprises the steps:

[0017] (1) Melt anhydrous butter and hydrogenated vegetable oil at 50°C for later use. Weigh 6% compound glue by weight of raw materials. The compound glue is composed of edible gelatin and carrageenan. The ratio of the two is 15:1, and add 1.5 times The amount of cold water is swollen for 40 minutes, placed in a water bath at 65°C to melt until there are no particles, then taken out, cooled and condensed into a compound jelly for later use;

[0018] (2) Take the pulp of wild jujube, wash the mulberry, dry in the basil leaf drying box until the moisture content is 8%, take it o...

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PUM

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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

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Application Information

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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
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