Preparation method of soft chewy nougats

Abstract

The invention relates to the process techniques of making of nougat foods, in particular to a preparation method of the soft chewy nougats. The preparation method comprises the following steps of preparing jelly glue by a water bath method, performing dissolving to enable sugar to melt, performing decoction to obtain first-time syrup, performing decoction once again to obtain second-time syrup, enabling the first-time syrup and the second-time syrup to be filled to the prepared jelly glue, performing foaming, performing mixing for allocation, shaping products and the like. After the gelatin dissolves by the water bath method, the jelly glue is prepared, the possibility of reducing the intensity of the glue caused by that when the gel dissolves, the gel is subjected to hydrolization when being in encountered with high temperature, is reduced to the maximum extent, and through the double foaming method, the problem that in the prior art, adding, stirring and beating are performed in themanner of a gelatine solution, the gel cannot sufficiently reflect gelatin properties, is solved. Therefore, the nougats made by the method are soft and loose in texture, fine and smooth in structure,mellow in milk fragrance, moderate in sweet and fragrance, elastic, chewy, fragrant when being chewed, free from sanding and free from being stuck to teeth. The nougats can maintain ideal shapes, theconditions that the nougats are collapsed, become deformed and are hardened can be avoided, the shelf life of the nougats can be prolonged, the fresh keeping properties of the nougats can be improved, and the nougats have favorable soft chewy mouth feel.

Description

technical field [0001] The invention relates to a technology for making nougat food, in particular to a method for preparing soft chewy 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 of sugar ...

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

In addition, nougat contains a large amount of peanut kernels, which are made from ordinary peanuts (oleic acid / linoleic acid (O / L), that is, the oil-to-substance ratio is only 1.2), after roasting, the roasting temperature makes Peanuts are oxidized, and then often rancidity occurs during the shelf life, and the smell of oil consumption occurs, which directly affects the shelf life of nougat and the freshness of the product