Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Black sesame nougat and preparation method thereof

A black sesame and nougat technology, applied in the field of black sesame nougat and its preparation, can solve the problems of reducing the content of nougat nutrients, affecting the taste of chewing, and less milk content, so as to maintain a stable multi-phase structure , increase the nutritional content and sesame aroma, and the effect of rich milk aroma

Inactive Publication Date: 2017-10-13
张永芳
View PDF4 Cites 0 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 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

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

Embodiment Construction

[0015] A black sesame nougat, consisting of the following raw materials in parts by weight: high maltose syrup 200, sucrose 40, whole milk powder 30, condensed milk 64, anhydrous butter 15, hydrogenated vegetable oil 17, black sesame 20, raisins 14, chestnut 9. Appropriate amount of water.

[0016] The preparation method of black sesame 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) Wash the black sesame and raisins and mix them evenly with chestnut powder, add an appropriate amount of water and grind them into a slurry,...

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 black sesame nougat and a preparation method thereof. The black sesame nougat is prepared from raw materials such as high maltose syrup, sucrose, whole milk powder, condensed milk, anhydrous butter, hydrogenated vegetable oil, black sesames, raisins and chestnut powder. The black sesame nougat has the beneficial effects that the nougat disclosed by the invention is snow white in color, has moderate sweetness, has a chewing taste with certain hardness and moderate degree and has a thick milky flavor; moreover, the structural property is stable, and packaging paper and teeth are not adhered; by adding the black sesames, the raisins and the chestnut powder, nutrient contents and the fragrance of the sesames of the nougat are improved; therefore, the nougat is sweet and delicious, and has a unique flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a black sesame 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 basic ...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/38A23G3/42A23G3/46
CPCA23G3/48A23G3/38A23G3/42A23G3/46
Inventor 不公告发明人
Owner 张永芳
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com