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A kind of durian toffee and preparation method thereof

A technology of toffee and durian, applied in confectionery, confectionery industry, and the function of food ingredients, etc., can solve problems such as single function, affecting dental health, obesity, etc., achieve uniform color, enhance immunity, and soft taste

Active Publication Date: 2021-02-12
海南春光食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the types of toffee currently on the market, the sugar content is high, eating too much can easily cause obesity, or affect the health of teeth, and the function is single, so there is an urgent need to prepare a low-sugar, good-tasting toffee

Method used

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  • A kind of durian toffee and preparation method thereof
  • A kind of durian toffee and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A durian toffee, comprising the following raw materials in parts by weight: 20 parts of white granulated sugar, 40 parts of glucose syrup, 0.1 part of edible salt, 0.1 part of monoglyceride fatty acid ester, 5 parts of yellow cream, 0.1 part of phospholipid, 1 part of gelatin, lemon 1 part yellow, 1 part non-dairy creamer, 1 part cocoa butter substitute, 1 part tea tree flower, 2 parts barley powder, 0.5 part noni pulp, 0.1 part durian powder.

Embodiment 2

[0027] A durian toffee, comprising the following raw materials in parts by weight: 40 parts of white granulated sugar, 60 parts of glucose syrup, 1 part of edible salt, 1 part of monoglyceride fatty acid ester, 7 parts of yellow cream, 1 part of phospholipid, 10 parts of gelatin, lemon 10 parts yellow, 10 parts non-dairy creamer, 10 parts cocoa butter substitute, 3 parts tea tree flower, 5 parts barley powder, 1 part noni pulp, 1 part durian powder.

Embodiment 3

[0029] A durian toffee, comprising the following raw materials in parts by weight: 30 parts of white granulated sugar, 50 parts of glucose syrup, 0.5 part of edible salt, 0.5 part of mono-diglyceride fatty acid ester, 6 parts of yellow cream, 0.5 part of phospholipid, 5 parts of gelatin, lemon 5 parts yellow, 5 parts non-dairy creamer, 3 parts cocoa butter substitute, 2 parts tea tree flower, 3 parts barley powder, 0.8 part noni pulp, 0.5 part durian powder.

[0030] The preparation method of the durian milk candy of above-mentioned embodiment 1~3, comprises the following steps:

[0031] S1. Take the tea tree flower and immerse it in boiling water, scald it and pulverize it, then put it into an extraction tank, heat and reflux with 80% ethanol for extraction for 2 hours, concentrate and dry to a dry powder to obtain the tea tree flower dry powder;

[0032] S2. Wash the high-quality noni fruit, put it in a dilute acetic acid solution with a volume concentration of 5%, heat up t...

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Abstract

The invention discloses a durian toffee and a preparation method thereof. The durian toffee comprises the following raw materials in parts by weight: 20-40 parts of white granulated sugar, 40-60 parts of glucose syrup, 0.1-1 part of edible salt, mono- and diglyceride fat 0.1-1 part of ester, 5-7 part of yellow cream, 0.1-1 part of phospholipid, 1-10 part of gelatin, 1-10 part of lemon yellow, 1-10 part of non-dairy creamer, 1-10 part of cocoa butter substitute, tea tree 1-3 parts of flowers, 2-5 parts of coix seed powder, 0.5-1 part of noni pulp, 0.1-1 part of durian powder. The various components of the present invention act synergistically, and the prepared toffee has a unique durian flavor, is rich in protein, has the characteristics of low fat and sugar, has multiple nutritional components beneficial to health, and has uniform color, fine texture, strong fragrance and soft taste. , Rich in content, loved by the masses.

Description

technical field [0001] The invention relates to the technical field of toffee, in particular to a durian toffee and a preparation method thereof. Background technique [0002] Toffee is a semi-soft candy with a relatively loose structure. The section of the sugar body has tiny pores, with toughness and elasticity, chewing resistance, and a soft and delicate taste; at the same time, toffee has a unique aroma of milk and is generally loved by people. The shape of toffee is mostly cylindrical, and there are also rectangles and squares, and the color is mostly milky white or slightly yellow. Among the types of toffee currently on the market, the sugar content is high, eating too much can easily lead to obesity, or affect the health of teeth, and the function is single, so there is an urgent need to prepare a low-sugar, good-tasting toffee. Contents of the invention [0003] In view of this, the present invention provides a kind of durian milk candy and preparation method the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/46A23G3/52
CPCA23G3/42A23G3/46A23G3/48A23G3/52A23V2002/00A23V2250/21A23V2200/30
Inventor 黄春光
Owner 海南春光食品有限公司
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