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Snowflake crisp and preparation method thereof

A snowflake and puff technology, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of milk powder agglomeration, unstable texture, easy to break, etc., to prevent protein denaturation, improve product quality, prolong shelf life effect

Pending Publication Date: 2020-11-27
SICHUAN MAOHUA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to improve the taste and nutritional value, preserved fruit or nut kernels are often added to snowflake crisps. The preserved fruits and nut kernels in existing snowflake crisps are prone to oxidation, and then often change taste or even become sour during the shelf life, which directly affects the quality of snowflake crisps. Product freshness
In addition, the biscuits in Snowflake Crisp often choose crispy biscuits for good taste, but they are easy to shatter during the production process, difficult to store, and have a loose taste
In addition, because marshmallow is added as a binder, there are unhealthy factors such as high sugar content. At the same time, marshmallows are prone to water analysis after storage at high temperature, resulting in agglomeration of milk powder on the surface. The overall shelf life of snowflake crisps is not long, and the texture is not enough Stablize

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of snowflake crisp and preparation method thereof

[0032] To prepare the aerated nougat:

[0033] (1) Material preparation: Weigh the raw materials according to the following weight ratio: 61.5 parts of maltose syrup, 15 parts of maltitol, 17 parts of trehalose, 4 parts of egg white, 2 parts of gelatin, and 0.3 parts of edible salt;

[0034] (2) Maltose syrup, maltitol, trehalose, and edible salt melted, filtered and pumped into a Dutch pot for vacuum cooking, and when boiled to 107°C, vacuum down to 87°C (vacuum degree -0.05Mpa);

[0035] (3) Egg whites plus 3% maltose syrup are beaten in the egg beater until dry foaming;

[0036] (4) Add 1 / 3 of the boiled syrup in (2) to the inflatable pot, then add the beaten egg whites in (3), inflate and pressurize, stir at high speed (1500 rpm) for 3 minutes, and then put in (2) Add the remaining syrup, add gelatin, inflate and pressurize to 0.5Mpa, stir at high speed (1500 rpm) for 3 minutes, and complete the aerated no...

Embodiment 2

[0044] A kind of snowflake crisp and preparation method thereof

[0045] To prepare the aerated nougat:

[0046] (1) Material preparation: Weigh the raw materials according to the following weight ratio: 68 parts of maltose syrup, 22 parts of maltitol, 15 parts of trehalose, 4 parts of egg white, 1.5 parts of gelatin, and 0.3 parts of edible salt;

[0047] (2) Maltose syrup, maltitol, trehalose, and edible salt melted, filtered and pumped into a Dutch pot for vacuum cooking, and when boiled to 107°C, vacuum down to 87°C (vacuum degree -0.05Mpa);

[0048] (3) Egg whites plus 3% maltose syrup are beaten in the egg beater until dry foaming;

[0049] (4) Add 1 / 3 of the boiled syrup in (2) to the inflatable pot, then add the beaten egg white in (3), inflate and pressurize, stir at high speed (1500 rpm) for 3 minutes, and then put in (2) Add the remaining syrup, add gelatin, inflate and pressurize to 0.5Mpa, stir at high speed (1500 rpm) for 3 minutes, and complete the aerated nou...

Embodiment 3

[0057] A kind of snowflake crisp and preparation method thereof

[0058] To prepare the aerated nougat:

[0059] (1) Material preparation: Weigh the raw materials according to the following weight ratio: 63 parts of maltose syrup, 20 parts of maltitol, 17 parts of trehalose, 3.5 parts of egg white, 1.5 parts of gelatin, and 0.3 parts of edible salt;

[0060] (2) Maltose syrup, maltitol, trehalose, and edible salt melted, filtered and pumped into a Dutch pot for vacuum cooking, and when boiled to 107°C, vacuum down to 87°C (vacuum degree -0.05Mpa);

[0061] (3) Egg whites plus 3% maltose syrup are beaten in the egg beater until dry foaming;

[0062] (4) Add 1 / 3 of the boiled syrup in (2) to the inflatable pot, then add the beaten egg white in (3), inflate and pressurize, stir at high speed (1500 rpm) for 3 minutes, and then put in (2) Add the remaining syrup, add gelatin, inflate and pressurize to 0.5Mpa, stir at high speed (1500 rpm) for 3 minutes, and complete the aerated nou...

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PUM

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Abstract

The invention discloses a snowflake crisp and a preparation method thereof. The preparation method comprises the following steps: uniformly mixing 50-55 parts of nougat and 40-45 parts of strip-shapedpuff, spreading 4-10 parts of auxiliary materials (crushed nuts and dried fruits) on the surface, tabletting, dicing and forming, thereby obtaining the snowflake crisp. The strip-shaped puff is prepared by adopting a three-section baking process; and the nutritional ingredients of the raw materials are preserved to the greatest degree, so that the strip-shaped puff is crispy. The nougat part is boiled at a low temperature, the moisture of the sugar body is controlled by vacuumizing, the sugar body is inflated and stirred under the condition that the temperature of the sugar body is kept to be90 DEG C or below, denaturation of proteins in egg white and gelatin is avoided to the greatest degree, and the sugar body is soft. The problems that the moisture of the sugar body is transferred into the puff, the strip-shaped puff is softened and subjected to moisture regain, and the sugar body is hardened are effectively solved, the product quality is improved, the texture of the snowflake crisp is enhanced, the stability of the snowflake crisp is enhanced, and the shelf life is prolonged.

Description

technical field [0001] The invention relates to the technical field of candy food processing, in particular to a preparation method of matcha-flavored snowflake crisps. Background technique [0002] Snowflake Crisp is a crispy and soft sweet food. It is an advanced snack evolved from nougat. On the basis of nougat, biscuits are added. Although the change is not great, the addition of biscuits can not only And the sweetness, and the crisp taste is also very different from nougat. The rich milk flavor is wrapped in various nuts and cracked biscuits. It has the toughness of nougat and the crispness of biscuits. It is fragrant and crisp, and full of milk flavor. It has been loved by more and more people in recent years. [0003] In order to improve the taste and nutritional value, preserved fruit or nut kernels are often added to snowflake crisps. The preserved fruits and nut kernels in existing snowflake crisps are prone to oxidation, and then often change taste or even become...

Claims

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Application Information

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IPC IPC(8): A23G3/40A23G3/42A23G3/44A23G3/46A23G3/48
CPCA23G3/48A23G3/42A23G3/44A23G3/46A23G3/40
Inventor 汪平刘学彬时开翠沈学珍
Owner SICHUAN MAOHUA FOOD
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