A kind of preparation method of soft chewy linseed nougat

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 a technology for making nougat food, in particular to a method for preparing soft chewy linseed nougat. Background technique [0002] Nougat, also known as protein sugar, bird jelly sugar. It is a kind of candy made by mixing milk, sugar, starch, syrup, protein, peanut, oil, water, etc. It tastes chewy because of its sweet taste and strong peanut and milk aroma. Therefore, Loved by adults and children. However, the formation of nougat texture is not only affected by the performance of the aerating agent and the 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. [0003] 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 gritty texture o...

AI Technical Summary

Problems solved by technology

[0003] 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 Brittle or gritty texture of sugar that tends to break; also increases the sweetness of nougat, which tends to adversely affect the teeth and mouth

Moreover, nougat contains a lot of nuts and nuts, such as ordinary peanut kernels, whose oleic acid / linoleic acid (O / L) ratio is only 1.2. The peanuts are oxidized, and rancidity often occurs during the shelf life, and the smell of oil consumption appears, which directly affects the shelf life of nougat and the freshness of the product