一种用于制造食品的弗拉贝组合物
By mixing fine sugar suspension with glucose syrup, and then subjecting the mixture to low-temperature treatment and pressurized aeration to form a frappe, the problems of high-temperature energy consumption and equipment complexity in nougat production have been solved, achieving energy-efficient and high-performance sugar production.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- WM WRIGLEY JR CO
- Filing Date
- 2015-10-14
- Publication Date
- 2026-07-17
AI Technical Summary
The current nougat production process requires high-temperature evaporation of moisture, resulting in high energy consumption and the risk of blockage by high-temperature sugar solution. Traditional methods require a large amount of energy and complex equipment.
A fine sugar suspension with an average particle size of less than 30 micrometers is mixed with glucose syrup to form a suspension, avoiding high-temperature treatment. Frabe is formed by low-temperature mixing and pressurized aeration. Direct heating equipment is used to stabilize the protein, simplifying the equipment structure.
It significantly saves energy, simplifies the production process, reduces asset costs, avoids the risk of blockage by high-temperature sugar solutions, produces products with a smooth, non-gritty texture, and improves production efficiency.
Smart Images
Figure CN120898909B_ABST