Formula and preparation method for milk candy
A technology for toffee and formula, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of complex preparation process and greasy taste of toffee, and achieve the effects of chewiness, moderate viscosity and simple preparation process
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[0017] Example 1
[0018] A toffee formula and a preparation method thereof, comprising raw materials in the following mass ratios: 70% of buttermilk, 6% of honey, 4% of brown sugar and 20% of white sugar;
[0019] The preparation method of described toffee comprises the following specific steps:
[0020] 2) Weigh a sufficient amount of fresh pure milk for heating, and make yogurt after fermentation;
[0021] 2) stirring the yoghurt prepared in step 1), extracting ghee and defatting;
[0022] 3) After extracting ghee, continue to boil the whey until milk dregs and buttermilk are produced;
[0023] 4) Extract milk dregs to obtain cheese soup;
[0024] 5) Weigh buttermilk, honey, brown sugar and white sugar raw materials according to the ratio;
[0025] 6) Add honey, brown sugar and white sugar to the buttermilk, stir well, cook for 90 minutes, the water will gradually evaporate and become sticky, and the toffee is ready.
[0026] In the toffee formula, 1%-3% of the total m...
Example Embodiment
[0027] Embodiment 2
[0028] A toffee formula and a preparation method thereof, comprising raw materials in the following mass ratios: 70% of buttermilk, 6% of honey, 4% of brown sugar and 20% of white sugar;
[0029] The preparation method of described toffee comprises the following specific steps:
[0030] 3) Weigh a sufficient amount of fresh pure milk for heating, and make yogurt after fermentation;
[0031] 2) stirring the yoghurt prepared in step 1), extracting ghee and defatting;
[0032] 3) After extracting ghee, continue to boil the whey until milk dregs and buttermilk are produced;
[0033] 4) Extract milk dregs to obtain cheese soup;
[0034] 5) Weigh buttermilk, honey, brown sugar and white sugar raw materials according to the ratio;
[0035] 6) Add honey, brown sugar and white sugar to the buttermilk, stir well and cook for 80 minutes, the water will gradually evaporate and become sticky, and the toffee is ready.
[0036] In the toffee formula, 1%-3% of the t...
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