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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

Pending Publication Date: 2020-05-01
那曲县尼玛乡文成农牧民综合经济合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But now the preparation process of toffee is mostly complicated, and the taste is greasy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 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 mass of milk dregs an...

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 total mass of milk dregs...

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Abstract

The invention provides a formula and a preparation method for milk candy. The formula comprises the following raw materials in percentages by mass: 70% of cheese soup, 6% of honey, 4% of brown sugar and 20% of white sugar. The preparation method for the milk candy comprises the following specific steps: weighing a sufficient amount of fresh pure milk, and carrying out heating and fermenting so asto prepare yoghourt; stirring the prepared yoghourt, extracting butter, and removing congealed fat; after the butter is extracted, continuously boiling a milk slurry until milk residues and a cheese slurry are generated; extracting the milk residues so as to obtain the cheese soup; weighing the cheese soup, the honey, the brown sugar and the white sugar in proportion; and adding the honey, the brown sugar and the white sugar into the cheese slurry, performing uniform stirring, and performing boiling for 80-100 minutes until water is gradually evaporated so as to obtain a sticky substance, thereby completing the making of the milk candy. According to the formula and the preparation method for the milk candy provided by the invention, the materials are easy to be obtained; the preparation process is simple; the milk candy has unique sweetness and milk fragrance; and the milk candy can have chewiness by being properly added with the milk residues.

Description

technical field [0001] The invention relates to toffee, in particular to a formula of toffee and a preparation method thereof. Background technique [0002] 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. Toffee is named after it contains a lot of milk products. The main feature of this kind of candy is the unique aroma of milk, also known as caramel candy. The shape of toffee is mostly cylindrical, and there are also rectangles and squares. The color is mostly milky white or slightly yellow. The average water content of toffee is 5-8%, and the reducing sugar content is between 14-25%. But now the preparation process of toffee is mostly complicated, and the taste is greasy. Contents of the invention [0003] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a milk candy formula and a preparat...

Claims

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Application Information

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IPC IPC(8): A23G3/46A23G3/36A23G3/42
CPCA23G3/46A23G3/36A23G3/42
Inventor 吉旺
Owner 那曲县尼玛乡文成农牧民综合经济合作社
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