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Yam nougat and preparation method thereof

A technology of nougat and yam, applied in confectionary, confectionary industry, food science, etc., can solve the problems of reducing the nutrient content of nougat, less dairy product content, affecting the chewing taste, etc., to increase the aroma and uniqueness The effect of flavor, rich milky fragrance and white color

Inactive Publication Date: 2018-11-20
白顺扬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nougat produced by the prior art contains a large amount of sucrose, honey and other sugar-containing substances, and the content of dairy products is less, which not only reduces the content of nutrients in the nougat, but also makes the nougat harder, affecting the chewing taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of Chinese yam nougat, comprising the following steps:

[0019] (1) Weigh 18Kg of butter and melt it at 52°C for use;

[0020] (2) After peeling and cleaning 30Kg yam, put it in a steamer and steam it for later use;

[0021] (3) Put 8Kg corn flour into the wok, fry it and set aside;

[0022] (4) The steamed yam and the fried corn flour are made into yam mud, and the yam mud is formed into granules with a diameter of 0.5 cm through an extruder, and the granules are fried and drained for use;

[0023] (5) Add 12Kg high maltose syrup and 10Kg rock sugar into the sugar boiling pot, stir until there are no particles in the solution, stir while heating, keep stirring during the heating process to heat the sugar liquid evenly, and cook until the sugar liquid is thick. When the temperature reaches 125℃, stop cooking;

[0024] (6) 20Kg whole milk powder, 30Kg condensed milk, 20Kg sucrose ester, add an appropriate amount of water and mix them evenly, and t...

Embodiment 2

[0028] A preparation method of Chinese yam nougat, comprising the following steps:

[0029] (1) Weigh 17Kg of butter and melt it at 53°C for use;

[0030] (2) After peeling and cleaning 29Kg yam, put it in a steamer and steam it until it is ready for use;

[0031] (3) Put 9Kg of corn flour into the wok, fry it until cooked, set aside;

[0032] (4) The steamed yam and the fried corn flour are made into yam mud, and the yam mud is formed into granules with a diameter of 0.45 cm through an extruder, and the granules are fried and drained for use;

[0033] (5) Add 13Kg high maltose syrup and 9.5Kg rock sugar to the sugar boiling pot, stir until there are no particles in the solution, stir while heating, keep stirring during the heating process to heat the sugar liquid evenly, and cook until the sugar liquid When the temperature reaches 127℃, stop cooking;

[0034] (6) 19Kg of whole milk powder, 31Kg of condensed milk, 19Kg of sucrose ester, mixed with appropriate amount of wate...

Embodiment 3

[0038] A preparation method of Chinese yam nougat, comprising the following steps:

[0039] (1) Weigh 16Kg of butter and melt it at 54°C for use;

[0040] (2) After peeling and cleaning 28Kg yam, put it in a steamer and steam it until it is ready for use;

[0041] (3) Put 10Kg corn flour into the wok, fry it and set aside;

[0042] (4) The steamed yam and the fried corn flour are made into yam mud, and the yam mud is formed into granules with a diameter of 0.4 cm through an extruder, and the granules are fried and drained for use;

[0043] (5) 14Kg high maltose syrup and 9Kg rock sugar are added with appropriate amount of water into the sugar boiling pot, stirred until there are no particles in the solution, stir while heating, keep stirring during the heating process to heat the sugar liquid evenly, and cook until the sugar liquid is thick. When the temperature reaches 130℃, stop cooking;

[0044] (6) 18Kg full-fat milk powder, 32Kg condensed milk, 18Kg sucrose ester, add ...

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Abstract

The invention discloses yam nougat and a preparation method thereof. The yam nougat is prepared from the following raw materials in parts by weight: 30 to 32 parts of condensed milk, 16 to 18 parts ofbutter, 18 to 20 parts of whole milk powder, 15 to 16 parts of peanut oil, 28 to 30 parts of yam, 8 to 10 parts of corn flour, 7 to 9 parts of edible gelatin, 9 to 10 parts of rock candies and 12 to14 parts of high maltose syrup. The yam is made into yam particles and then is fried, so that the taste of the nougat is enhanced; meanwhile, nutritional components of the nougat are increased; by theadding of the corn flour, the phenomenon of low protein content of a product due to the adoption of the butter is effectively made up, and the nutritional components of the nougat are effectively increased. The yam nougat disclosed in the invention is bright white, has proper sweetness, certain hardness and an appropriate chewy taste and rich milk fragrance, is stable in structural property, is not sticky to packaging paper, and is non-sticking; due to the addition of litchis and blueberries, the fragrance and the unique flavor of the nougat are enhanced, and the requirement of a large groupfor consumers delicious and healthy nougat are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and particularly relates to a yam nougat and a preparation method thereof. Background technique [0002] Nougat is a semi-soft candy with a relatively loose structure. It is named after it contains a lot of milk products. The section of the sugar body has tiny pores, which is tough and elastic, and has a soft and delicate taste. It has been used in my country for decades. Development history, because of its sweet taste, rich milk aroma, rich nutrition, white color, moderate sweetness, certain elasticity and toughness, and chewing feeling, it is deeply loved by consumers. Nougat is highly emulsified from sucrose, starch syrup, colloids, dairy products, oils and water. In this uniform unity, it is difficult to distinguish the existence of one of the substances alone, and at the same time, there will be no separation phenomenon after being placed. Sucrose and starch syrup are the basic subs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/40A23G3/42A23G3/44A23G3/46A23G3/48A23G3/00
CPCA23G3/36A23G3/0002A23G3/0019A23G3/0044A23G3/40A23G3/42A23G3/44A23G3/46A23G3/48
Inventor 白顺扬
Owner 白顺扬
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