Red date nougat and preparation method thereof

Abstract

The invention relates to red date nougat and a preparation method thereof. The method comprises the pretreatment of raw materials and the preparation of the nougat. The method specifically comprises the following steps: syrup decoction, cooling, blending, sealed freezing, sealed low-temperature crushing, spray puffing, and forming and packaging. The method adopts temperature programming and spraypuffing process supplemented by whole-course sealing freezing and starch micro-crystallization treatment, so that ovalbumin can fully exert the function of surfactant, protein and sugar are mutually woven to form nets, and bubbles are fixed in the middle of protective films. Besides, the added hydrophilic starch can react with the protein in a foaming agent to generate a molecular complex and to form thin films, and when the films are heated and water content is extremely high, the bubbles do not break, so that the nougat has good texture and taste feel difference, thereby achieving the pleasure of mouth feel and taste.

Description

technical field [0001] The invention belongs to the field of candy, in particular to a kind of candy made from red dates, especially a kind of red date nougat and its production method. Background technique [0002] Nougat generally refers to candy made of roasted nuts and honey, which can be divided into soft and hard. The soft one is white nougat made of protein, and the hard one is brown and made of caramel. It has a hard and brittle taste. , the nougat in the prior art has the following disadvantages: 1, the air bubbles of the aerated candy are unstable, thereby affecting the product quality, and the mouthfeel is not good. Egg protein is easily denatured by continuous high-temperature heating; rapid stirring may cause a large number of bubbles formed by the foaming agent to burst, and sugar crystals will be precipitated and easily hardened; 2. The foaming agent does not foam and cannot fully foam, resulting in high moisture content in the product , the product has a hig...

AI Technical Summary

Problems solved by technology

[0002] Nougat generally refers to candy made of roasted nuts and honey, which can be divided into soft and hard. The soft one is white nougat made of protein, and the hard one is brown and made of caramel. It has a hard and brittle taste. , the nougat in the prior art has the following deficiencies: 1, the air bubbles of the gas-filled candy are unstable, thereby affecting the product quality, and the mouthfeel is not good

Egg protein is easily denatured by continuous high-temperature heating; rapid stirring may cause a large number of bubbles formed by the foaming agent to burst, and sugar crystals will be precipitated and easily hardened; 2. The foaming agent does not foam and cannot fully foam, resulting in high moisture content in the product , the product has a high moisture content and is prone to dampness and deterioration; 3. When Lingwu long jujube is made into jujube blocks, the skin of the jujube is hard, the color is seriously browned, and the fragrance is not obvious

4. Nougat uses peanuts and melon seeds as filling materials, and the oil content is relatively high, while the water content in the finished nougat is 6%-9%. The presence of water will accelerate the fission of oil and prevent the smell of rancidity after a long time , reduce food shelf life

[0006] 3. Peanut nougat (CN103636893A). This patent only uses egg white as the foaming agent, which is relatively simple, and the egg protein is easily denatured when forming bubbles, which leads to the instability of the formed bubbles and affects the crisp taste of the product.

[0007] The above-mentioned patents still have no change in the air bubble content and the rancid smell of adding auxiliary materials

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