Preparation method of lactic acid flavored toffee

A flavor and toffee technology, applied in the direction of bacteria, confectionery, Lactobacillus, etc. used in food preparation, can solve the problems of slow development of toffee, no breakthrough in taste, maintaining sticky feeling, etc., to promote rapid development and resources The effect of sustainable development, strong refreshing feeling, good sweet and sour taste

Inactive Publication Date: 2020-01-07
安徽米乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The development of toffee has been very slow, and the taste is relatively simple
Lactic acid-flavored toffee has always been loved by consumers, but there has been no breakthrough in the taste and the original sticky feeling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of lactic acid flavored toffee, comprising the following steps:

[0020] (1) Weigh 60 grams of purple grapes after cleaning and removing impurities, peel and remove the seeds from the grapes, squeeze the remaining pulp, and use the obtained grape juice for later use, place the grape skins and grape seeds in an oven at 80°C to dry, Then use a universal pulverizer to pulverize and cross a 30-mesh sieve to obtain grape skin powder and grape seed powder, mix the grape seed powder and isopropanol in a ratio of 1:7 according to the material-to-liquid ratio, and use ultrasonic treatment for 20 minutes. Then place it in a rotary evaporator for evaporation, the evaporation temperature is 42°C, the evaporation time is 45 minutes, and the obtained evaporation product is collected;

[0021] (2) Weigh 120 grams of fresh milk, preheat to 44°C, add grape juice and grape skin powder obtained in step (1), mix ultrasonically for 10 minutes, pasteurize, inoculate and ...

Embodiment 2

[0030] A preparation method of lactic acid flavored toffee, comprising the following steps:

[0031] (1) Weigh 64 grams of purple grapes after cleaning and removing impurities, peel and remove the seeds from the grapes, squeeze the remaining pulp, and use the obtained grape juice for later use, place the grape skins and grape seeds in an oven at 85°C to dry, Then use a universal pulverizer to pulverize and cross 32 mesh sieves to obtain grape skin powder and grape seed powder, mix the grape seed powder and isopropanol according to the ratio of 1:7.5 to the material-liquid ratio, and use ultrasonic treatment for 22 minutes. Then place it in a rotary evaporator for evaporation, the evaporation temperature is 43°C, the evaporation time is 48 minutes, and the obtained evaporation product is collected;

[0032] (2) Weigh 125 grams of fresh milk, preheat to 45°C, add grape juice and grape skin powder obtained in step (1), mix ultrasonically for 12 minutes, pasteurize, inoculate and ...

Embodiment 3

[0041]A preparation method of lactic acid flavored toffee, comprising the following steps:

[0042] (1) Weigh 68 grams of purple grapes after cleaning and removing impurities, peel and remove the seeds from the grapes, squeeze the remaining pulp, and use the obtained grape juice for later use, place the grape skins and grape seeds in an oven at 90°C to dry, Then use a universal pulverizer to pulverize and cross a 35-mesh sieve to obtain grape skin powder and grape seed powder, mix the grape seed powder and isopropanol according to a ratio of 1:8, and use ultrasonic treatment for 25 minutes. Then place it in a rotary evaporator for evaporation, the evaporation temperature is 44°C, and the evaporation time is 50 minutes, and the obtained evaporation product is collected;

[0043] (2) Weigh 130 grams of fresh milk, preheat to 46°C, add grape juice and grape skin powder obtained in step (1), mix ultrasonically for 15 minutes, pasteurize, inoculate and ferment according to the mass...

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PUM

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Abstract

The invention relates to the technical field of food processing, and discloses a preparation method of lactic acid flavored toffee. Lactic acid toffee is obtained by further processing in a manner forpreparing semi-finished products through fermentation, components in grapes are sufficiently used, nutrient components in the toffee are increased, and the toffee has high nutrient value. Through refrigeration, acetaldehype and diacetyl in the fermentation semi-finished products achieve the best cooperation effect, wherein the acetaldehype content is 18.85-19.85 micrograms/gram, and the diacetylcontent is 3.15-1.30 micrograms/gram. The prepared lactic acid flavored toffee has great sour and sweet mouth feel and is rich in fragrance, smooth without sticking and greasy feeling, and high in refreshing feeling.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of lactic acid-flavored toffee. Background technique [0002] As one of the two traditional pillar snack industries in my country, the candy industry has maintained rapid growth and its potential market share has continued to expand. In the past five years, my country's candy market has maintained an annual growth rate of 8%-12%. In 2011, the scale of my country's candy industry has reached 62 billion yuan. Among them, toffee is a semi-soft candy with a relatively loose structure. The section of the sugar body has tiny pores, with toughness and elasticity, chewing resistance, soft and delicate taste. The average water content of toffee is 5-8%, and the reducing sugar content is between 14-25%. [0003] As the market continues to expand, people have access to more and more choices, and the confectionery industry is highly competitive, it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/46A23G3/36A23G3/44
CPCA23G3/48A23G3/46A23G3/36A23G3/44A23V2002/00A23V2400/123A23V2400/249A23V2200/30A23V2250/21166A23V2250/5432
Inventor 米文彪
Owner 安徽米乐食品有限公司
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