Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production process of hard toffee with high milk content

A production method and milk quantity technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of poor milk taste, insufficient milk taste concentration, and delicate taste, and achieve high milk content and taste. Smooth, glossy soft effect

Inactive Publication Date: 2004-08-18
GUANGZHOU UNIVERSITY
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The domestic hard candy is relatively rough; the appearance is bright, and the chewing is brittle; the biggest difference from foreign milk candies is that the concentration of milk is not enough, the taste is not delicate, and the purity of milk is not good.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production process of hard toffee with high milk content
  • Production process of hard toffee with high milk content
  • Production process of hard toffee with high milk content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] figure 1 For the process flow diagram of the present invention, toffee is produced according to its process steps, namely:

[0036] (1) Add 0.03 g of sucrose ester, 0.06 g of diacetyl tartrate monoglyceride, and 4 g of milk powder into 1.5 g of water, and stir until dissolved while adding the milk powder;

[0037] (2) Mix 3 grams of condensed milk, 0.5 grams of cream, and 0.001 grams of monoglyceride, and heat to dissolve;

[0038] (3) Heat 6 grams of refined sugar and 0.01 grams of refined salt, dissolve them thoroughly in 1.5 grams of water, then add 10 grams of syrup, heat, and control the temperature between 100 and 120°C, then add the milk powder of (1) and (2) and cream, and 0.005 g of sodium sulfite or sodium metabisulfite, stirred;

[0039] (4) Vacuum boiling sugar: the massecuite obtained in (3) is evacuated and heated and boiled, the vacuum degree is -0.05 MPa, the temperature is 125 ° C, and the time is 20 minutes;

[0040] (5) Stirring: put the boiled mas...

Embodiment 2

[0043] Produce toffee by the technique of embodiment 1, difference is to take following operation respectively:

[0044] (1) No emulsifier added;

[0045] (2) Add sucrose ester: 0.1 g;

[0046] (3) Add sucrose ester: 0.01 g, diacetyl tartrate monoglyceride: 0.09 g

[0047] The toffee produced respectively is observed under a microscope, and it is observed that (1) the result of the toffee produced is as follows: figure 2 As shown, the result of the toffee produced in (2) is as image 3 As shown, the result of the toffee produced in (3) is as Figure 4 shown. The results indicated that the effect of compound emulsifier was better than that of single use, and the distribution of each phase of the system was uniform. It can be seen that appropriate emulsifiers and appropriate amounts can greatly improve the internal structure of sugar bodies. The evaluation of the toffee produced in (3) is as follows: strong milky aroma, moderate sweetness, smooth texture, non-greasy, soft...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention belongs to the field of food product technology and relates to the production process of hard toffee with high milk content. Through adding milk powder and composite emulsifier, stirring and other technological steps in proper temperature and other technological conditions, hard toffee can be produced, which has milk content, rice milk fragrance, smooth mouth feeling, no greasy feeling and mild luster.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a production method of hard toffee with high milk content. Background technique [0002] Toffee is a popular food, but the quality of domestic hard toffee is quite different from that of international products. The appearance of foreign hard candies is white, the sugar body is fine and matte, and the taste is smooth; although it is hard candy, it is not simple and brittle when chewed, but hard and slightly elastic, and the milky aroma is strong and extremely pure when it dissolves in the mouth; The whole dissolution process in the oral cavity is uniform and smooth. However, domestic hard candies are relatively rough; the appearance is bright, and the chewing is brittle; the biggest difference from foreign milk candies is that the concentration of milk flavor is not enough, the taste is not delicate, and the purity of milk flavor is not good. Creamy hard candies often have a light...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/00
Inventor 樊亚鸣
Owner GUANGZHOU UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com