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Low-sugar nougat and production method thereof

A technology of sugar and syrup, which is applied in the fields of confectionary, confectionary industry, food preservation, etc., to achieve the effects of endowing chewiness and fluffiness, improving stability and freshness, and controlling physical and chemical indicators

Inactive Publication Date: 2018-11-09
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

However, as far as the current published patents are concerned, there is no report about low-sugar nougat, so a kind of nougat that can meet the needs of obese patients and other special populations, has a long shelf life, good freshness preservation, good texture and easy chewing is developed. Nougat is what the market desperately needs

Method used

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  • Low-sugar nougat and production method thereof
  • Low-sugar nougat and production method thereof
  • Low-sugar nougat and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of low-sugar nougat mainly comprises the following steps:

[0034] (1) Raw material pretreatment: first heat 1.2kg 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 0.3kg 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.

[0035] (2) Cooking: Mix the remaining 12.8kg of syrup with 3kg of erythritol and 5kg of trehalose and boil it. When the temperature reaches 113°C, take 6.5kg of the material as the first pulping material, and boil the remaining material After reaching 118°C, it is used as the second flushing material.

[0036] (3) Stirring: Add the first pulping material into the mixer, stir at 120r / min for 30s, then add 0.5kg of pretreated gelatin powder, and stir for 10min. Add foaming egg white foam when it is in a stopped state, first stir at a speed of 60r / min, the...

Embodiment 2

[0043] A preparation method of low-sugar nougat mainly comprises the following steps:

[0044] (1) Raw material pretreatment: first heat 1.3kg of water to 90°C, then add 0.6kg of gelatin and stir at a medium speed for 45 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.

[0045] (2) Cooking: boil the remaining 14.8kg syrup with 3.2kg erythritol and 5.5kg trehalose. When the temperature reaches 113°C, take 6.5kg as the first pulping material, and boil the remaining materials After reaching 118°C, it is used as the second flushing material.

[0046] (3) Stirring: Add the first pulping material into the mixer, stir at 120r / 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 spee...

Embodiment 3

[0053] A preparation method of low-sugar nougat mainly comprises the following steps:

[0054] (1) Raw material pretreatment: first heat 1.4kg of water to 100°C, then add 0.8kg of gelatin and stir at a medium speed for 45 minutes, make gelatin recipe after cooling, and set aside; 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.

[0055] (2) Cooking: boil the remaining 14.8kg syrup with 3.8kg erythritol and 6kg trehalose. When the temperature reaches 113°C, take 7kg as the first pulping material, and boil the remaining materials to 118°C. After ℃, it is used as the second flushing material.

[0056] (3) Stirring: Add the first pulping material into the mixer, stir at 120r / min for 30s, then add 0.7kg of pretreated gelatin sideboard, 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 / mi...

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Abstract

The invention relates to the field of food processing, and concretely relates to a low-sugar nougat and a production method thereof. The low-sugar nougat comprises, by weight, 1.2-1.5 parts of water,0.5-0.9 part of gelatin, 0.3-0.6 part of egg white, 3-4 parts of erythritol, 5-6 parts of trehalose, 13-16 parts of syrup, 0.01-0.05 part of edible salt, 2-5 parts of cream, 3-6 parts of milk powder,0.01-0.03 part of vanillin and 10-15 parts of peanut kernels. Additionally, the addition of the trehalose and erythritol reduces the sugar content of the nougat, prevents the conversion of reducing sugar in the boiling process, and improves the stability and the fresh-keeping property of the product; and a water bath heating process and a programmed vacuum cooling process are adopted, so the nougat has the advantages of soft and fine taste, complete structure, long storage time, proper energy supplementation and good texture.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a low-sugar nougat and a preparation method thereof. Background technique [0002] Nougat is sweet and delicious, with a strong milky aroma when you enter it, and it is full of chewiness. It is a popular dessert, especially in festivals such as Chinese New Year and Mid-Autumn Festival. Nougat is a must-have snack gift. [0003] With the improvement of people's living standards, people's requirements for health have also increased. They are not only satisfied with the taste and taste of food, but also pay more attention to whether the food is healthy. Because high sugar brings various diseases, people now "talk about the color of sugar" Change". As we all know, most of the nougat currently sold in the market is made of white sugar, peanut kernels and various raw and auxiliary materials. Its sugar content is very high, which is potentially harmful to human health. How to ...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/36A23L3/3418
CPCA23G3/364A23G3/42A23L3/3418A23V2002/00A23V2200/312A23V2200/202A23V2250/5432A23V2250/6402A23V2250/5026
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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