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High-calcium high-protein milk candy and making method thereof

A high-protein, toffee technology, used in confectionery, confectionery industry, food ingredients as a taste improver, etc., can solve the problems of hidden health risks and high sugar content, and achieve the effect of improving taste, good taste and simple operation.

Pending Publication Date: 2020-01-17
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of high-calcium and high-protein toffee, which can not only meet people's nutritional needs, but also solve the problems of hidden health problems caused by colloid addition and high sugar content; another purpose of the present invention is to provide A preparation method of the above-mentioned high-calcium and high-protein toffee

Method used

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  • High-calcium high-protein milk candy and making method thereof
  • High-calcium high-protein milk candy and making method thereof
  • High-calcium high-protein milk candy and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-7

[0025] Example 1-7 High-calcium and high-protein toffee and its preparation method

[0026] Examples 1-7 are a high-calcium and high-protein toffee and its preparation method, and the composition of raw materials and parameters of preparation steps for making them are shown in Table 1.

[0027] Their preparation methods are carried out according to the following steps: sieve the sorbitol and strawberry grains in the raw material composition, mix with other raw material compositions, and then compress into tablets to obtain high-calcium and high-protein toffee, or sorbitol in the raw material composition The sugar alcohol and strawberry grains are sieved separately, mixed with other raw materials, added anti-caking agent magnesium stearate, mixed and pressed into tablets to obtain high-calcium and high-protein milk candy.

[0028] Table 1 Raw material components and preparation parameters of high-calcium and high-protein toffee in Examples 1-7

[0029]

[0030] The preparat...

Embodiment 8

[0034] Example 8 Example 1-7 Taste Evaluation of High Calcium and High Protein Milk Candy

[0035] 50 testers were selected to evaluate the taste of the high-calcium and high-protein milk candies of Examples 1-7 as the test group 1-7 and the traditional milk candy as the control group 8, according to their color, milk aroma, and sweetness. , chewiness, stickiness and overall liking are scored, the color score is scored using a 5-point scoring method, and the milk aroma, sweetness, chewiness, and stickiness are scored using a 10-point intensity scale method (10→0 means extremely strong→not noticeable) , the overall liking degree adopts the 9-point pleasure scale method (9→1 means extremely like→extremely dislike), and then calculates the average value, and the results are shown in Table 3:

[0036] Table 3 Comparison of taste evaluation

[0037]

[0038] From the comparative data in Table 3, it can be seen that compared with the traditional toffee, the high-calcium and high...

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Abstract

The invention belongs to the technical field of foods, and particularly discloses high-calcium high-protein milk candy and a making method thereof; the high-calcium high-protein milk candy is made from the effective ingredients of whole milk powder, maltitol, sorbitol, fruit and vegetable juice powder and DHA (docosahexaenoic acid) algal oil powder, and the making method comprises the steps of mixing, adding an anti-caking agent, mixing, tableting and the like. The high-calcium high-protein milk candy provided by the invention has no colloid, is hard, crispy and palatable, is not influenced bytemperature, has good mouthfeel, has no gluten taste, is high in protein and calcium content and is nutritional and healthy, and the making method is simple, convenient and fast to perform. The making method disclosed by the invention is suitable for making high-calcium high-protein milk candy, and the made high-calcium high-protein milk candy is suitable for various people, especially people pursuing nutrition and health.

Description

technical field [0001] The invention belongs to the technical field of food and relates to the technical field of toffee preparation, in particular to a high-calcium and high-protein toffee and a preparation method thereof. Background technique [0002] Toffee is a semi-soft candy with a relatively loose structure. The candy body section has tiny pores, has certain toughness and elasticity, chewing resistance, soft and delicate taste, and rich nutrition. It belongs to the traditional candy type. There are already several in our country. Ten years old. The general process of traditional toffee preparation process is sol, sugar melting and boiling, syrup filtration, adding milk powder / cream / condensed milk mixture, emulsifier punching, adding colloid whipping, cooling, and forming. [0003] The shape and taste of toffee made by traditional toffee preparation process are related to the physical properties of the colloid, stirring time and the mixing state of the components in t...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/38A23G3/40A23G3/42A23G3/46A23G3/48
CPCA23G3/42A23G3/38A23G3/40A23G3/48A23G3/46A23G3/36A23G3/362A23V2002/00A23V2200/14A23V2250/642A23V2250/6416
Inventor 于文花陈彩锐朱宏范如意李金婵
Owner JUNLEBAO DAIRY GRP CO LTD
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