Formula and preparation method of milk toffee

A formula and technology of toffee, applied in confectionary, confectionary industry, food science, etc., can solve the problems of not enough sour taste, no strong and strong milk flavor and sweet and sour taste, not enough fresh and mellow taste, etc.

Inactive Publication Date: 2019-10-18
高志海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards, people are not satisfied with the toffee produced on the market, which is not soft, has a strong sweetness, and does not have a s

Method used

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  • Formula and preparation method of milk toffee

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Embodiment Construction

[0018] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the flow charts in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0019] see figure 1 , the present invention provides a technical solution:

[0020] A toffee formula is characterized by the following components: fresh milk skin, butter, white sugar, malt syrup, yogurt soup, milk, citric acid, butter, cotton candy, and milk powder.

[0021] In a preferred embodiment of the present invention, 1-3 kg of fresh milk skin, 1-3 catties of butter, 2-6 catties of sugar, 4-8 catties of malt syrup, 4-6 catties of yogurt soup, 8-12 ...

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Abstract

The invention provides a formula of a milk toffee. The toffee is characterized by being prepared from 0.5 kilogram of fresh milk skin, 0.5 kilogram of cream, 2 kilograms of white sugar, 3 kilograms ofmalt syrup, 2 kilograms of yogurt soup, 4 kilograms of milk, 30 grams of citric acid, 0.5 kilogram of butter, 2 kilograms of marshmallow and 1 kilogram of milk powder, wherein the yogurt soup is a naturally fermented whey solution, the milk is remaining milk after the boiled milk skin is removed, the butter is regional butter, the white sugar, the cream, the fresh milk skin, the milk and malt sugar are added into an iron pot containing the yogurt soup, the temperature of the iron pot is set to be 175 DEG C, then slow heating is carried out, so that the mixture in the pot is completely meltedat 175 DEG C, then filtration is carried out by using gauze, the syrup filtered by the gauze continues to be boiled until the temperature of the pot body also completely reaches 175 DEG C, and heatingis stopped after timing is performed for 8-12 minutes.

Description

technical field [0001] The invention belongs to the technical field of toffee, and in particular relates to a formula of toffee and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, people are not satisfied with the toffee produced on the market, which is not soft, has strong sweetness, and does not have a strong and rich milk flavor and sweet and sour taste. Most of the toffee on the market are added with A little color acid, the sour taste is not soft enough, and the taste is not fresh and mellow enough. [0003] Therefore I think that inventing a kind of toffee formula and preparation method thereof just has very necessary practical significance. Contents of the invention [0004] The object of the present invention is to provide a formula of toffee and its preparation method and its preparation method, so as to solve the problems raised in the above-mentioned background technology. [0005] To ac...

Claims

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Application Information

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IPC IPC(8): A23G3/46A23G3/36
CPCA23G3/46A23G3/36A23V2002/00
Inventor 高志海
Owner 高志海
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