Nougat and preparation method thereof

A technology of nougat and syrup, applied in confectionery, confectionary industry, food science, etc., can solve the problems of easy deformation and hardening, short shelf life, poor taste, etc., and achieve chewability and fluffiness. Sticky teeth, high production efficiency, and the effect of improving cohesion

Inactive Publication Date: 2018-11-06
成都喜相逢食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned problems, the purpose of the present invention is to provide a kind of nougat to solve the existing texture of nougat on the market, brittle, poor taste, shelf life is too short, prone to deformation and hardening and other problems; Another purpose of the invention is to provide a preparation method of nougat, through special processing technology, the taste of nougat can be soft and waxy, the product structure is intact, the storage time is long, the energy can be properly supplemented, and the texture is good

Method used

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  • Nougat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of nougat comprises the following steps:

[0031] (1) Raw material pretreatment: first heat 1.3kg of water to 80°C, then add 0.5kg of gelatin and stir at a medium speed for 40 minutes, after cooling, make a gelatin recipe for later use; slowly add 0.4kg of egg white to 0.2kg of syrup Stir at a speed of 60r / min for 8 minutes, and obtain egg white foam after foaming, and set aside.

[0032] (2) Boiling: boil the remaining 12.8kg syrup and 4kg white sugar, when the temperature reaches 113°C, take 6.5kg as the first punching material, and boil the remaining material to 118°C as the second punching pulp material.

[0033](3) Stirring: Add the first pulping material into the mixer, stir at 120r / min for 30s, then add 0.5 parts of pretreated gelatin side board, and stir for 10min. Add foaming egg white foam when it is in a stopped state, first stir at a speed of 60r / min, then increase the speed to 140r / min and stir for 3 minutes, then add the seco...

Embodiment 2

[0040] A kind of preparation method of nougat comprises the following steps:

[0041] (1) Raw material pretreatment: first heat 1.4kg of water to 90°C, then add 0.5kg of gelatin and stir at a medium speed for 45 minutes, after cooling, make gelatin cubes for later use; slowly add 0.5kg of egg white to 0.2kg of syrup Stir at a speed of 60r / min for 8 minutes, and obtain egg white foam after foaming, and set aside.

[0042] (2) Cooking: Boil the remaining 14.8kg of syrup and 6kg of white sugar. When the temperature reaches 113°C, take 7kg as the first pulping material, and boil the remaining material to 118°C as the second pulping materials.

[0043] (3) Stirring: Add the first pulping material to the mixer, stir at 130r / min for 30s, then add 0.6 parts of pretreated gelatin side board, and stir for 8 minutes. Add foaming egg white foam when it is in a stopped state, first stir at a speed of 70r / min, then increase the speed to 140r / min and stir for 3 minutes, then add the second...

Embodiment 3

[0050] A kind of preparation method of nougat comprises the following steps:

[0051] (1) Raw material pretreatment: first heat 1.5kg of water to 100°C, then add 0.9kg of gelatin and stir at a medium speed for 45 minutes, after cooling, make gelatin cubes for later use; slowly add 0.6kg of egg white to 0.2kg of syrup Stir at a speed of 60r / min for 8 minutes, and obtain egg white foam after foaming, and set aside.

[0052] (2) Cooking: boil the remaining 15.8kg syrup and 9kg white sugar, when the temperature reaches 113°C, take 7kg as the first pulping material, and boil the remaining material to 118°C as the second pulping materials.

[0053] (3) Stirring: Add the first pulping material into the mixer, stir at 120r / min for 30s, then add 0.8 parts of pretreated gelatin side board, and stir for 10min. Add foaming egg white foam when it is in a stopped state, stir well at a speed of 80r / min first, then increase the speed to 140r / min and stir for 3 minutes, then add the second p...

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Abstract

The invention relates to the field of food processing, in particular to nougat and a preparation method thereof. The nougat is prepared from the following raw materials in parts by weight: 1.2 to 1.5parts of water, 0.5 to 0.9 part of gelatin, 0.3 to 0.6 part of egg white, 4 to 9 parts of white granulated sugar, 13 to 16 parts of syrup, 0.01 to 0.05 part of edible salt, 2 to 5 parts of cream, 3 to6 parts of milk powder, 0.01 to 0.03 part of vanillin and 10 to 15 parts of peanut kernel. The preparation method of the nougat provided by the invention concretely uses a water bath heating processand a program vacuum cooling process to realize the soft sticky and fine mouthfeel of the nougat; the product structure is complete; the storage time is long; the energy can be properly supplemented;the texture and the structure are relatively good.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a nougat and a preparation method thereof. Background technique [0002] Nougat, also known as protein sugar and bird jelly sugar, is a candy made of cream, sugar, starch, syrup, protein, peanuts, oil, etc. Nougat has always been a popular dessert because of its sweet taste, strong milky aroma and chewy texture, especially during the New Year, Mid-Autumn Festival and other family reunion occasions. Nougat is a must. Prepared dessert gifts. But currently in the candy market, nougat is mainly hard nougat, which has a hard, brittle texture and poor taste, which is not friendly to the elderly, children and people with bad teeth. In addition, nougat is a typical air-filled candy, which is prone to collapse and deformation after being left for a long time, thus shortening its shelf life. Therefore, the development of a kind of nougat with good mouthfeel and chewiness, no col...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/42A23G3/46A23G3/48A23G3/00
CPCA23G3/0002A23G3/001A23G3/0014A23G3/0021A23G3/36A23G3/42A23G3/46A23G3/48
Inventor 陶元顺胡林伟黄国才赵华云
Owner 成都喜相逢食品有限公司
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