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Walnut-flavored nougat and preparation method thereof

A nougat and flavor technology, applied in the field of walnut-flavored 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, Rich sweet taste, rich creamy effect

Inactive Publication Date: 2017-10-27
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 walnut-flavored nougat, consisting of the following raw materials in parts by weight: high maltose syrup 440, sucrose 85, whole milk powder 70, condensed milk 135, anhydrous butter 35, hydrogenated vegetable oil 38, walnut powder 20, cranberry juice 20. Longan meat 7. Appropriate amount of water.

[0016] The preparation method of walnut 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) Mix walnut powder, cranberry juice, and longan meat evenly, add an appropriate amount of water, grind into a slurry, vacuum...

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Abstract

The invention discloses a walnut-flavored nougat and a preparation method thereof. The walnut-flavored nougat is prepared from high maltose syrup, sucrose, whole milk powder, condensed milk, anhydrous cream, hydrogenated vegetable oil, walnut powder, cranberry juice, longan meat and other raw materials. The walnut-flavored nougat has the beneficial effects that the walnut-flavored nougat is characterized by white color, moderate sweetness, certain hardness, moderate chewing texture, strong milk flavor, stable structural property, non-stickiness to wrapping paper, and non-stickiness to teeth; the walnut powder, cranberry juice and longan meat are added, thereby enriching the sweet taste of the walnut-flavored nougat and increasing the nutty flavor; the walnut-flavored nougat has a unique flavor, and is nutritional and healthy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a walnut-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 bas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G3/48A23G3/44A23G3/46A23P10/30
CPCA23G3/42A23G3/44A23G3/46A23G3/48A23P10/30A23V2002/00A23V2250/616A23V2250/628A23V2250/5432A23V2250/5036A23V2250/5112A23V2250/511A23V2250/6422A23V2250/262A23V2200/224A23V2200/222A23V2250/1842A23V2200/132A23V2300/10
Inventor 不公告发明人
Owner 张永芳
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