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Crisp sandwich toffee and preparation technology thereof

A sandwich cream and preparation technology, which is applied in the confectionary industry, confectionary, food science, etc., can solve the problems of lack of chewing feeling, short shelf life, poor taste, etc., and achieves the convenience of industrial production, simple production process, and emulsification system stable effect

Inactive Publication Date: 2019-08-20
晋江市金伯诺食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the limitations of the above-mentioned sandwich toffee due to the limitations of the process, equipment, formula, etc., it is basically sticky, sweet and greasy, with insufficient crispness and burnt aroma, and the shelf life is short. texture, poor taste, difficult to form a stable emulsification system and other problems, the invention provides a kind of crispy toffee and its preparation process

Method used

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  • Crisp sandwich toffee and preparation technology thereof
  • Crisp sandwich toffee and preparation technology thereof
  • Crisp sandwich toffee and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Such as figure 1 As shown, a crispy type sandwich toffee, the crispy type sandwiched toffee is formed by compounding a creamy crispy layer 1 and a sandwich layer 2, the inside of the creamy crispy layer 1 is uniformly formed with pores, and the creamy crispy layer 1 The raw material is composed of the following mass fractions, cocoa butter substitute 0.1-0.5%, whey powder 10-30%, milk powder 10-30%, white sugar 10-30%, lactose 3-8%, and the balance is water.

[0026] In this embodiment, the butterfat crispy layer 1 is composed of the following raw materials in mass fractions, cocoa butter substitute 0.-0.5%, whey powder 20%, milk powder 20%, white sugar 20%, lactose 5%, and the balance is water.

[0027] The sandwich layer 2 is composed of solid particles, which include walnut kernels, peanuts, barley, oatmeal and the like.

[0028] Such as figure 2 Shown, a kind of preparation technology of crisp type sandwich toffee, manufacture above-mentioned crisp type sandwich ...

Embodiment 2

[0041] Such as image 3 As shown, a kind of crispy sandwich toffee, the crispy sandwich toffee is composed of creamy crispy layer 1 and sandwich layer 2, and pores are uniformly formed in the creamy crispy layer 1, and the creamy crispy layer 1 is composed of the following The composition of raw materials in mass fraction is 0.1% of cocoa butter substitute, 10% of whey powder, 10% of milk powder, 1-30% of white sugar, 3% of lactose, and the balance is water.

[0042] The sandwich layer 2 is composed of solid particles, which include walnut kernels, peanuts, barley, oatmeal and the like.

[0043] Such as figure 2 Shown, a kind of preparation technology of crisp type sandwich toffee, manufacture above-mentioned crisp type sandwich toffee, its process is as follows:

[0044] S1: Refining, mixing cocoa butter substitute, whey powder, milk powder, white sugar, and lactose with water in proportion, steaming and milling for 10-25 hours after mixing, to obtain a mixed slurry;

[0...

Embodiment 3

[0056] Such as image 3 As shown, a kind of crispy sandwich toffee, the crispy sandwich toffee is composed of creamy crispy layer 1 and sandwich layer 2, and pores are uniformly formed in the creamy crispy layer 1, and the creamy crispy layer 1 is composed of the following The raw material composition of mass fraction is 0.5% of cocoa butter substitute, 30% of whey powder, 30% of milk powder, 30% of white sugar, 8% of lactose, and the balance is water.

[0057] The sandwich layer 2 is composed of solid particles, which include walnut kernels, peanuts, barley, oatmeal and the like.

[0058] Such as figure 2 Shown, a kind of preparation technology of crisp type sandwich toffee, manufacture above-mentioned crisp type sandwich toffee, its process is as follows:

[0059] S1: Refining, mixing cocoa butter substitute, whey powder, milk powder, white sugar, and lactose with water in proportion, steaming and milling for 10-25 hours after mixing, to obtain a mixed slurry;

[0060] T...

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Abstract

The invention belongs to the technical field of candy production, and particularly relates to crisp sandwich toffee and a preparation technology thereof. The preparation technology of the crisp sandwich toffee disclosed by the invention comprises the following steps of mixing a cocoa butter replacer, whey powder, milk powder, white sugar and lactose with water in a certain proportion, then performing steaming and grinding to obtain mixed pulp, then casting the mixed pulp into molds, performing baking, performing quick cooling, and then performing a dampness removing technology so as to obtainthe crisp sandwich toffee. Through the technology, an emulsifying system of the toffee is stable, and an oil-water separation phenomenon is not easy to appear; besides, due to baking and cold storagetechnologies, fine, tight and uniform bubbles exist in the toffee, after dampness removal, fine, tight and uniform air holes exist in the toffee, and the toffee has crisp properties and scorch aroma;through adding solid matter, the toffee is formed into the sandwich toffee, and the toffee is more delicious and is loved by consumers; and the production technology is simple, low in cost and convenient in industrial production.

Description

technical field [0001] The invention belongs to the technical field of candy production, and in particular relates to a crisp-filled toffee candy and a preparation process thereof. Background technique [0002] Candy is a traditional product with a long history. Humans have used sucrose to produce candy since the eighteenth and nineteenth centuries. Since entering the 21st century, there have been more and more types of candy, and the production technology and equipment have also developed rapidly. [0003] Candies can be divided into hard candies, hard filled candies, milkfat candies, gel candies, polished candies, gum-based candies, aerated candies and compressed candies. Among them, hard candy is a kind of hard and brittle candy with white sugar and starch syrup as the main ingredients; hard sandwich candy is a hard candy with a filling in the candy; Other sugar), oil and dairy products as the main ingredients, the protein is not less than 1.5%, the fat is not less than...

Claims

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Application Information

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IPC IPC(8): A23G3/46A23G3/48A23G3/52A23G3/54
CPCA23G3/46A23G3/48A23G3/52A23G3/54
Inventor 吕银霞
Owner 晋江市金伯诺食品有限责任公司
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