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Nougat center used for biscuit and preparation method thereof

A sandwich and biscuit technology, applied in application, baking, baked food, etc., can solve the problems of grease melting, tailing, wire drawing, sticking to the teeth, consumer health effects, etc. Effect

Inactive Publication Date: 2018-03-23
恩格乐香精香料(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high content of oil in the oil sandwich, there are phenomena of oxidative deterioration and oil melting at high temperature. Similarly, excessive intake may easily affect the health of consumers
Syrup sandwiches tend to cause tailing, wire drawing, and sticky teeth during operation

Method used

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  • Nougat center used for biscuit and preparation method thereof
  • Nougat center used for biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: Nougat sandwich for biscuits, comprising the following raw materials in parts by weight: 9 parts of water; 20 parts of granulated sugar; 40 parts of malt syrup; 1.5 parts of egg white; 1 part of gelatin; 0.1 part of salt; 0.8 part of butter; 3.0 parts of ghee; 4.2 parts of whole milk powder; 1.5 parts of whey powder; 0.15 parts of essence.

Embodiment 2

[0023] Embodiment 2: Nougat sandwich for biscuits, comprising the following raw materials by weight: 15 parts of water; 30 parts of granulated sugar; 50 parts of malt syrup; 3.0 parts of egg white; 5 parts of gelatin; 0.2 parts of salt; 2.5 parts of cream; 4.0 parts of ghee; 5.5 parts of whole milk powder; 3.0 parts of whey powder; 0.25 parts of essence.

Embodiment 3

[0024] Embodiment 3: The nougat filling for biscuits comprises the following raw materials in parts by weight: 12 parts of water, 22 parts of granulated sugar, 48 parts of malt syrup, 2.0 parts of egg whites, 2.8 parts of gelatin, 0.12 parts of salt, 1 part of cream, 3.5 parts of ghee, 5.0 parts of whole milk powder, 2.5 parts of whey powder, and 0.2 parts of essence. The type of essence can be added as needed, for example: jasmine essence, lemon essence, etc. The water content of the nougat sandwich of the present invention is controlled at 11-12%.

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Abstract

The invention relates to a nougat center used for biscuits and a preparation method thereof. The nougat center is formed by raw materials in the following weight parts: 9-15 parts of water, 20-30 parts of granulated sugar, 40-50 parts of malt syrup, 1.5-3.0 parts of egg white, 1-5 parts of gelatin, 0.1-0.2 parts of salt, 0.8-2.5 parts of cream, 3.0-4.0 parts of shortening, 4.2-5.5 parts of whole milk powders, 1.5-3.0 parts of whey mist, 0.15-0.25 parts of essence. Grease content of the nougat center is 3.9-5.5%. Compared with grease content of grease center, the grease content is much reduced.The nougat center is sweet without greasy, and soft in structure and does not adhere to teeth. The nougat center is rich in tastes and is nutrient and healthy. In normal temperature, expiration dateof the nougat center reaches 9 months, a product would not have oil oxidation and deterioration phenomenon since storage time is too long, and would not have moisture migration which influences biscuit structure.

Description

technical field [0001] The invention relates to the field of food, in particular to a nougat filling for biscuits and a preparation method thereof. Background technique [0002] Sandwiches for biscuits are generally made of a mixture of fat, sugar, milk powder, fruit powder, etc., and are generally divided into fat sandwiches, syrup sandwiches, and jam sandwiches. The sandwich can bind two biscuits together, which can enrich the types of biscuits and improve the taste of biscuits. [0003] The types of sandwich biscuits currently on the market mainly include grease sandwiches and syrup sandwiches. Due to the high content of fat in the fat sandwich, there are phenomena of oxidative deterioration and fat melting at high temperature. Similarly, excessive intake may easily affect the health of consumers. Syrup sandwiches tend to cause tailing, stringing, and sticky teeth during operation. Contents of the invention [0004] The invention provides a nougat sandwich for biscui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/38
CPCA21D13/38
Inventor 尧财安
Owner 恩格乐香精香料(上海)有限公司
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