Cotton candy peanut crisp candy and preparation method thereof

Abstract

The present application relates to the field of food technology, and particularly relates to a kapok peanut crisp candy and a preparation method thereof. The kapok peanut crisp candy raw materials include, in weight parts, peanut pieces 95-100, kapok powder 1.5-5.5, white granulated sugar 25-45, maltose 5-7, and a compound sweetener 12-15; wherein the compound sweetener is composed of erythritol and stevioside. The present application combines kapok with peanut crisp candy, utilizes the health benefits of kapok, such as anti-inflammatory, antioxidant, hypoglycemic and hypolipidemic effects, which are attributed to the natural active ingredients of flavonoids and phenolic acids, and replaces part of the white granulated sugar with a sweetener composed of erythritol and stevioside, utilizes the high sweetness and low calorie characteristics of stevioside and the zero-calorie and normal sugar metabolism characteristics of erythritol, significantly reduces the amount of sucrose and the calorie of the product while retaining the traditional crisp and crunchy taste of peanut crisp candy, and meets the needs of consumers for low-sugar healthy food.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a kapok flower peanut brittle and its preparation method. Background Technology

[0003] Traditional peanut brittle suffers from significant technical shortcomings. Firstly, its sugar content is too high. Traditional peanut brittle primarily uses granulated sugar and maltose as its sweetener, typically involving a high amount of syrup. Excessive sugar intake can lead to weight gain, blood sugar fluctuations, and increased risks of tooth decay and cardiovascular disease. Diabetics and those trying to control their blood sugar levels should avoid or reduce their consumption. Secondly, its flavor is monotonous. Traditional peanut brittle mainly features a peanut flavor, lacking differentiation, and its traditional taste no longer meets the increasingly diverse needs of consumers. Thirdly, its nutritional value is limited. Traditional peanut brittle lacks the incorporation of functional ingredients, making it difficult to meet consumers' diverse demands for healthy foods. These problems, to some extent, limit the large-scale promotion and high-quality development of traditional peanut brittle.

[0004] Due to low market awareness and imperfect processing technology, the development and application of kapok flowers in baked and confectionery foods remains very limited.

[0005] Existing floral-themed peanut brittle products mostly use roses, Panax notoginseng flowers, and other similar ingredients. Some employ long-term sugar-soaking and water-boiling extraction processes, which easily deplete the active components of the flowers. A few floral-themed peanut brittle products use only ordinary sugar without using compound sugar substitutes to achieve low-sugar improvement, nor have they conducted precise process optimization regarding the amount of flowers added and the cooking time. This can easily lead to bitterness and the product becoming soft and prone to moisture absorption. Currently, there are no kapok flower peanut brittle products on the market that combine a low-sugar formula, the unique aroma of kapok flowers, and a stable, crisp texture.

[0006] Therefore, developing a new type of nutritious and healthy kapok flower peanut brittle, which reduces the amount of sucrose used while giving the product the health benefits and unique flavor of kapok flowers, has important practical significance and market value. Summary of the Invention

[0007] The purpose of this invention is to overcome the shortcomings of traditional peanut brittle, such as high sugar content, monotonous flavor, lack of medicinal and health benefits, and the loss of active ingredients in existing flower-based peanut brittles, easy bitterness, and lack of standardized low-sugar cooking processes. This invention provides a kapok flower peanut brittle and its preparation method. This method combines the regionally distinctive kapok flower with peanut brittle, utilizing the anti-inflammatory, antioxidant, hypoglycemic, and hypolipidemic health benefits of kapok flowers, which are rich in flavonoids, phenolic acids, and other natural active ingredients. A sweetener composed of erythritol and steviol glycosides replaces part of the white sugar. By leveraging the high sweetness and low-calorie properties of steviol glycosides and the zero-calorie nature of erythritol, which does not affect normal sugar metabolism, the invention significantly reduces sucrose usage and product calories while retaining the crisp texture of traditional peanut brittle, meeting consumer demand for low-sugar healthy foods. Simultaneously, the unique fragrance of kapok flowers harmonizes with the roasted aroma of peanuts, giving the product a unique flavor profile and solving the problem of monotonous flavor in traditional products. Furthermore, this invention achieves an optimal balance in color, texture, taste, and flavor of the resulting kapok flower peanut brittle by controlling three key processes: sugar ratio, amount of kapok flower powder added, and cooking time. The finished product has precise moisture content control, stable quality, and good market development prospects.

[0008] To achieve the above objectives, in a first aspect, the present invention provides a kapok flower peanut brittle, wherein the kapok flower peanut brittle raw materials, by weight, include: 95-100 parts of crushed peanuts, 1.5-5.5 parts of kapok flower powder, 25-45 parts of white sugar, 5-7 parts of maltose, and 12-15 parts of compound sweetener. The compound sweetener is composed of erythritol and steviol glycosides.

[0009] Preferably, the mass ratio of erythritol to steviol glycosides in the compound sweetener is 248~250:1.

[0010] Preferably, the finished product of the kapok flower peanut brittle has a moisture content of 4.4-4.8%.

[0011] Preferably, the kapok flower peanut brittle comprises, by weight, 100 parts peanuts, 3.5 parts kapok flower powder, 35 parts white sugar, 5 parts maltose, and 15 parts compound sweetener; The mass ratio of erythritol to steviol glycosides in the compound sweetener is 249:1.

[0012] Secondly, the present invention provides a method for preparing kapok flower peanut brittle as described herein, the method comprising the following steps: 1) Raw material pretreatment: Kapok flowers are washed, dried, and crushed through an 80-100 mesh sieve to obtain kapok flower powder; peanut kernels are roasted, peeled, and ground into peanut crumbs with a particle size of 2-5 mm; 2) Sugar syrup preparation: Mix maltose, white sugar and compound sweetener, and cook into sugar syrup; 3) Material mixing: When the sugar syrup obtained in step 2) cools to 135~140℃, add kapok flower powder and crushed peanuts and stir evenly; pour into a mold, press and flatten, cool and shape, cut into pieces, and seal and package to obtain kapok flower peanut brittle.

[0013] Preferably, in step 1), the frying conditions include: a temperature of 140~150℃ and a time of 10~15min.

[0014] Preferably, in step 1), the drying conditions include: a temperature of 170~180℃ and a time of 40~60h.

[0015] Preferably, in step 2), the mass ratio of maltose, white sugar and compound sweetener is 1:6 to 7.5:3.

[0016] Preferably, in step 2), the cooking conditions include: first cooking at a temperature of 100~110℃ for 4~6 minutes, and then cooking at a temperature of 140~150℃ for 110~130 seconds.

[0017] Preferably, in step 3), the mass ratio of the kapok flower powder, sugar solution and crushed peanuts is 1:14~16:28~29.

[0018] In the above technical solution, the kapok flower peanut brittle of the present invention achieves multiple beneficial effects at the product level by compounding kapok flower powder with crushed peanuts, white sugar, compound sweeteners, and maltose in a specific ratio. Firstly, kapok flowers are rich in natural active ingredients such as flavonoids, phenolic acids, anthocyanins, and polysaccharides, which have health benefits such as anti-inflammatory, antioxidant, blood sugar lowering, and blood lipid lowering effects. Adding them to peanut brittle allows the product to retain the crispy texture of traditional brittle while giving it certain health benefits, significantly improving the nutritional value and health attributes of traditional peanut brittle, and broadening the acceptance of consumer groups, especially those who pay attention to healthy eating. Secondly, a sweetener composed of erythritol and steviol glycosides is used to replace part of the white sugar. Steviol glycosides are high in sweetness, low in calories, and do not participate in human metabolism, while erythritol has zero calorie value and does not affect normal sugar metabolism. The synergistic use of the two significantly reduces the amount of sucrose and total calories while ensuring the product's sweetness, solving the technical problem of excessive sugar content in traditional peanut brittle and making the product meet the modern healthy dietary needs of low sugar and low calories. Thirdly, the unique fragrance of kapok flowers and the roasted aroma of peanuts blend harmoniously, with distinct layers and no off-flavors, effectively solving the defect of the single flavor in traditional peanut brittle and bringing consumers a brand-new taste experience.

[0019] Furthermore, through reasonable formula design and process parameter optimization, this invention has determined the synergistic relationship between three core process parameters: sugar ratio, kapok flower powder addition amount, and sugar boiling time. This results in a finished product with a uniform golden color, a dense and crisp texture, and a moderate and palatable sweetness. The roasted peanut aroma and the delicate fragrance of kapok flowers are harmoniously integrated, achieving an optimal balance in sensory quality and a comprehensive sensory score as high as 89 points. Simultaneously, this invention uses a method of directly grinding kapok flowers after washing and drying, eliminating complex processes such as water extraction and concentration. This avoids the loss of volatile flavor substances and heat-sensitive active ingredients such as flavonoids and polyphenols caused by prolonged high-temperature treatment. This method not only preserves the natural aroma and physiological activity of kapok flowers to the greatest extent but also simplifies the production process, making it easier to scale up for mass production.

[0020] Furthermore, this preparation method features simple process steps, clear operating parameters, and good repeatability and adaptability to industrial production. The finished product's moisture content is controlled at 4.4-4.8%, ensuring the stability of its crisp texture and a long shelf life, effectively avoiding the quality problem of traditional crispy candies becoming soft due to moisture.

[0021] Other features and advantages of the present invention will be described in detail in the following detailed description section. Attached Figure Description

[0022] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the following detailed description to explain the invention, but do not constitute a limitation thereof. In the drawings: Figure 1 This invention provides the preparation process for kapok flower peanut brittle. Detailed Implementation

[0023] The following provides a detailed description of specific embodiments of the present invention. It should be understood that the specific embodiments described herein are for illustrative and explanatory purposes only and are not intended to limit the scope of the invention.

[0024] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0025] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0026] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be readily apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0027] In a first aspect, the present invention provides a kapok flower peanut brittle, wherein the kapok flower peanut brittle raw materials include, by weight: 95-100 parts crushed peanuts, 1.5-5.5 parts kapok flower powder, 25-45 parts white sugar, 5-7 parts maltose, and 12-15 parts compound sweetener; The compound sweetener is composed of erythritol and steviol glycosides.

[0028] This invention relates to a kapok flower peanut brittle, which achieves multiple beneficial effects at the product level by compounding kapok flower powder with crushed peanuts, white sugar, compound sweeteners, and maltose in a specific ratio. Firstly, kapok flowers are rich in natural active ingredients such as flavonoids, phenolic acids, anthocyanins, and polysaccharides, possessing health benefits such as anti-inflammatory, antioxidant, blood sugar-lowering, and blood lipid-lowering effects. Adding these to the peanut brittle allows the product to retain the traditional crispy texture while providing certain health benefits, significantly enhancing its nutritional value and health attributes, and broadening its acceptance among consumers, especially those who prioritize healthy eating. Secondly, a sweetener composed of erythritol and steviol glycosides replaces part of the white sugar. Steviol glycosides are high in sweetness, low in calories, and do not participate in human metabolism, while erythritol has zero calorie value and does not affect normal sugar metabolism. The synergistic use of these two ingredients significantly reduces sucrose usage and total calories while maintaining the product's sweetness, solving the technical problem of excessively high sugar content in traditional peanut brittle and meeting the modern healthy dietary needs for low sugar and low calories. Thirdly, the unique fragrance of kapok flowers blends harmoniously with the roasted aroma of peanuts, creating distinct layers without any off-flavors. This effectively solves the problem of the monotonous flavor of traditional peanut brittle, bringing consumers a brand-new taste experience.

[0029] In the compound sweetener described in this invention, the mass ratio of erythritol to steviol glycosides is 248-250:1. Steviol glycosides are 150-300 times sweeter than sucrose, but when used alone, they have a noticeable bitter aftertaste and metallic flavor, resulting in an impure taste. Erythritol has a sweetness approximately 60-80% of sucrose, providing a cooling sensation and good mouth-filling effect, but its sweetness is insufficient when used alone. By combining the two, the cooling sensation of erythritol masks the bitter aftertaste of steviol glycosides, while steviol glycosides compensate for the insufficient sweetness of erythritol. Under the proportions specified in this invention, the sweetness curve of the compound sweetener is closest to that of sucrose, resulting in a pure and refreshing sweet taste.

[0030] The crispness of peanut brittle is closely related to its moisture content. When the moisture content is too high, the amorphous structure in the brittle undergoes a glass transition, causing the product to absorb moisture, soften, and lose its crispness. When the moisture content is too low, the brittle becomes too brittle, easily crumbles, and has a hard texture that doesn't melt in the mouth. The finished product of the kapok flower peanut brittle described in this invention has a moisture content of 4.4-4.8%, keeping the brittle in a stable glassy state, ensuring a crisp texture while avoiding cracking caused by excessive drying.

[0031] The sugar ratio (mass ratio of granulated sugar, sweetener, and maltose) is a core factor in the quality of peanut brittle. Granulated sugar provides the main sweetness and the sugar body structure, maltose imparts viscosity and plasticity to the sugar body, and compound sweeteners replace part of the granulated sugar to reduce calories. The kapok flower peanut brittle of this invention comprises, by weight: 100 parts peanuts, 3.5 parts kapok flower powder, 35 parts granulated sugar, 5 parts maltose, and 15 parts compound sweetener; The mass ratio of erythritol to steviol glycosides in the compound sweetener is 249:1.

[0032] When the mass ratio of granulated sugar, compound sweetener, and maltose is 7:3:1, the three sugar sources work synergistically best. Granulated sugar ensures the sugar structure and pure sweetness, sugar substitutes reduce calories and give a refreshing taste, and maltose gives viscosity and toughness, making the sugar crisp and not crumbly with moderate sweetness.

[0033] The proportion of kapok flower powder specified in this invention achieves the best balance between the fragrance of kapok flowers and the roasted aroma of peanuts, resulting in a harmonious flavor without bitterness.

[0034] Under the above ratio, the sensory score of the prepared kapok flower peanut brittle reached 89 points (out of 100), significantly better than other ratio combinations. The sensory score of the schemes that deviated from this ratio was only 74-85 points. The product has a uniform golden color, a dense and crisp texture, moderate sweetness, and a harmonious flavor, combining the aroma of roasted peanuts and the fragrance of kapok flowers.

[0035] Secondly, the present invention provides a method for preparing kapok flower peanut brittle as described herein, the method comprising the following steps: 1) Raw material pretreatment: Kapok flowers are washed, dried, and pulverized through an 80-100 mesh sieve to obtain kapok flower powder. This kapok flower powder can be evenly distributed in the sugar matrix, with a delicate texture and no roughness, and a stable and distinct flavor release. Peanut kernels are roasted, peeled, and ground into peanut crumbs with a particle size of 2-5mm. This particle size of peanut crumbs can provide a distinct crispy chewy texture and form a good interface with the sugar. The moderate particle size helps to slowly release the roasted peanut aroma. 2) Sugar syrup preparation: Mix maltose, white sugar and compound sweetener, and cook into sugar syrup; 3) Material Mixing: When the sugar syrup obtained in step 2) cools to 135~140℃, add kapok flower powder and crushed peanuts and stir evenly; pour into a mold, press and level, cool and set, cut into pieces, and seal in packaging to obtain kapok flower peanut brittle. The temperature of the sugar syrup is high after cooking. If kapok flower powder is added directly, the high temperature will cause a large loss of volatile aroma components (such as terpenes and aromatic compounds) from the kapok flowers, and the heat-sensitive active components (flavonoids, anthocyanins, etc.) will undergo thermal degradation, resulting in a loss of the nutritional value and characteristic flavor of the kapok flowers.

[0036] The roasting temperature and time of peanuts directly affect the aroma characteristics of the final product. In step 1) of this invention, the roasting conditions include: a temperature of 140~150℃ and a time of 10~15min. Under these conditions, the red skin of peanuts is easy to remove, the peanut kernels are golden yellow, the Maillard reaction is moderate, and the roasting aroma is rich and pure without any burnt smell.

[0037] In step 1) of this invention, the drying conditions include: a temperature of 170~180℃ and a time of 40~60h.

[0038] In step 2) of this invention, the mass ratio of maltose, white sugar and compound sweetener is 1:6 to 7.5:3.

[0039] The cooking time determines the final moisture content and sugar structure of the sugar solution. In step 2) of this invention, the cooking conditions include: first cooking at 100-110℃ for 4-6 minutes, then cooking at 140-150℃ for 110-130 seconds. The moisture content of the sugar solution is 4.4-4.8%, and the sugar is within a suitable range above the glass transition temperature, resulting in a product with optimal crispness, golden color, and pure flavor.

[0040] In step 3) of this invention, the mass ratio of the kapok flower powder, sugar solution and crushed peanuts is 1:14~16:28~29.

[0041] The present invention will be described in detail below through examples, but the scope of protection of the present invention is not limited thereto. In the following examples, the drugs and pharmaceuticals are all conventional commercially available products.

[0042] Example 1 1. Raw material preparation: 100g peanuts, 3.5g kapok flowers, 5g maltose, 35g white sugar, and 15g compound sweetener; wherein the compound sweetener is composed of erythritol and steviol glycosides in a mass ratio of 99.6:0.4.

[0043] 2. Preparation method: (1) Preparation of kapok flower powder: Wash the kapok flowers, dry them, and crush them through a 90-mesh sieve to obtain kapok flower powder.

[0044] (2) Preparation of peanut crumbs: Roast peanuts at 145℃ for 13 minutes until golden brown and crispy, peel them and grind them into peanut crumbs with a particle size of 2~5mm.

[0045] (3) Sugar syrup preparation: After fully dissolving maltose, white sugar and compound sweetener in water, place it on an induction cooker and heat it at 105℃ for 5 minutes. Stir with a spoon while cooking. When the sugar syrup becomes viscous, that is, the bubbles change from large to small and uniform bubbles, and the color of the sugar syrup gradually changes from white to light golden yellow, then cook it at 145℃ for 120 seconds. The sugar syrup is clear and bright and can be pulled into threads continuously. At this time, dip chopsticks into the sugar syrup and immerse them in cold water. The sugar syrup will quickly solidify into brittle and hard sugar pieces. Then stop heating.

[0046] (4) Material mixing: When the sugar syrup obtained in step (3) is cooled to 140°C, the cotton powder obtained in step (1) and the peanut crumbs obtained in step (2) are added to it, stirred evenly, poured into a hand mold while hot, pressed into shape, and then taken out and placed in a ventilated place to cool. After it has completely cooled, it is cut into 4cm×8cm pieces, wrapped in candy paper, and then put into a sealed bag to make cotton peanut brittle, which is denoted as B1.

[0047] Example 2 1. Raw material preparation: 100g peanuts, 1.5g kapok flowers, 7g maltose, 25g white sugar, and 12g compound sweetener; wherein the compound sweetener is composed of erythritol and steviol glycosides in a mass ratio of 99.6:0.4.

[0048] 2. Preparation method: (1) Preparation of kapok flower powder: Wash the kapok flowers, dry them, and crush them through an 80-mesh sieve to obtain kapok flower powder.

[0049] (2) Preparation of peanut crumbs: Roast peanuts at 140℃ for 10 minutes until golden brown and crispy, peel them and grind them into peanut crumbs with a particle size of 2~5mm.

[0050] (3) Sugar syrup preparation: After fully dissolving maltose, white sugar and compound sweetener in water, heat it on an induction cooker at 100℃ for 4 minutes while stirring with a spoon. When the sugar syrup becomes viscous, that is, the bubbles change from large to small and uniform bubbles, and the color of the sugar syrup gradually changes from white to light golden yellow, then cook it at 140℃ for 130 seconds. The sugar syrup is clear and bright and can be pulled into threads continuously. At this time, dip chopsticks into the sugar syrup and immerse them in cold water. The sugar syrup will quickly solidify into brittle and hard sugar pieces, and then heating can be stopped.

[0051] (4) Material mixing: When the sugar syrup obtained in step (3) is cooled to 135°C, the cotton powder obtained in step (1) and the crushed peanuts obtained in step (2) are added to it, stirred evenly, poured into a hand mold while hot, pressed into shape, and then taken out and placed in a ventilated place to cool. After it has completely cooled, it is cut into 4cm×8cm pieces, wrapped in candy paper, and then put into a sealed bag to make cotton peanut brittle, which is recorded as B2.

[0052] Example 3 1. Raw material preparation: 100g peanuts, 5.5g kapok flowers, 7g maltose, 45g white sugar, and 14g compound sweetener; wherein the compound sweetener is composed of erythritol and steviol glycosides in a mass ratio of 99.6:0.4.

[0053] 2. Preparation method: (1) Preparation of kapok flower powder: Wash the kapok flowers, dry them, and crush them through a 100-mesh sieve to obtain kapok flower powder.

[0054] (2) Preparation of peanut crumbs: Roast peanuts at 150℃ for 15 minutes until golden brown and crispy, peel them and grind them into peanut crumbs with a particle size of 2~5mm.

[0055] (3) Sugar syrup preparation: After fully dissolving maltose, white sugar and compound sweetener in water, heat it on an induction cooker at 100℃ for 6 minutes while stirring with a spoon. When the sugar syrup becomes viscous, that is, the bubbles change from large to small and uniform bubbles, and the color of the sugar syrup gradually changes from white to light golden yellow, then cook it at 150℃ for 110 seconds. The sugar syrup is clear and bright and can be pulled into threads continuously. At this time, dip chopsticks into the sugar syrup and immerse them in cold water. The sugar syrup will quickly solidify into brittle and hard sugar pieces, and then heating can be stopped.

[0056] (4) Material mixing: When the sugar syrup obtained in step (3) is cooled to 140°C, the cotton powder obtained in step (1) and the crushed peanuts obtained in step (2) are added to it, stirred evenly, poured into a hand mold while hot, pressed into shape, and then taken out and placed in a ventilated place to cool. After it has completely cooled, it is cut into 4cm×8cm pieces, wrapped in candy paper, and then put into a sealed bag to make cotton peanut brittle, which is recorded as B3.

[0057] Comparative Example 1 The method of Example 1 was implemented, except that "100g peanuts, 3.5g kapok flowers, 5g maltose, 35g white sugar, and 15g compound sweetener" were replaced with "100g peanuts, 3.5g kapok flowers, 5g maltose, 50g white sugar, and 15g compound sweetener". All other conditions remained the same, and kapok flower peanut brittle was obtained, which was denoted as D1.

[0058] Comparative Example 2 The method of Example 1 was implemented, except that "100g peanuts, 3.5g kapok flowers, 5g maltose, 35g white sugar, and 15g compound sweetener" were replaced with "100g peanuts, 3.5g kapok flowers, 5g maltose, 20g white sugar, and 15g compound sweetener". All other conditions remained the same, and kapok flower peanut brittle was obtained, which was denoted as D2.

[0059] Comparative Example 3 The method of Example 1 was implemented, except that "100g peanuts, 3.5g kapok flowers, 5g maltose, 35g white sugar, and 15g compound sweetener" were replaced with "100g peanuts, 1.0g kapok flowers, 5g maltose, 35g white sugar, and 15g compound sweetener". All other conditions remained the same, and kapok flower peanut brittle was obtained, which was denoted as D3.

[0060] Comparative Example 4 The method of Example 1 was implemented, except that "100g peanuts, 3.5g kapok flowers, 5g maltose, 35g white sugar, and 15g compound sweetener" were replaced with "100g peanuts, 6.0g kapok flowers, 5g maltose, 35g white sugar, and 15g compound sweetener". All other conditions remained the same, and kapok flower peanut brittle was obtained, which was denoted as D4.

[0061] Comparative Example 5 The method of Example 1 was implemented, except that in step (3), the sugar syrup was cooked by dissolving maltose, white sugar and compound sweetener in water, heating it on an induction cooker for 5 minutes while stirring with a spoon. When the syrup became viscous, i.e., the bubbles changed from large to fine and uniform small bubbles, and the color of the syrup gradually changed from white to light golden yellow, it was then cooked at 145℃ for 120 seconds. The syrup was clear and bright and could be stretched into threads. At this time, chopsticks were used to dip the syrup into cold water. The original text, "In water, the sugar solution quickly solidifies into brittle, hard sugar flakes, at which point heating can be stopped," is replaced with "After fully dissolving maltose, granulated sugar, and compound sweetener in water, heat on an induction cooker for 5 minutes, stirring constantly with a spoon. When the sugar solution becomes viscous, i.e., the bubbles change from large to fine, uniform small bubbles, and the color of the sugar solution gradually changes from white to light golden yellow, then cook at 145℃ for 90 seconds, at which point heating can be stopped." With other conditions unchanged, the kapok flower peanut brittle is obtained and is designated as D5.

[0062] Comparative Example 6 The method of Example 1 was implemented, except that in step (3), the sugar syrup was cooked by dissolving maltose, white sugar and compound sweetener in water, heating it on an induction cooker for 5 minutes while stirring with a spoon. When the syrup became viscous, i.e., the bubbles changed from large to fine and uniform small bubbles, and the color of the syrup gradually changed from white to light golden yellow, it was then cooked at 145℃ for 120 seconds. The syrup was clear and bright and could be pulled into threads continuously. At this time, chopsticks were dipped into the syrup and then immersed in cold water. The original text, "When the sugar syrup quickly solidifies into brittle and hard sugar flakes, heating can be stopped," was replaced with "After fully dissolving maltose, granulated sugar, and compound sweetener in water, heat on an induction cooker for 5 minutes, stirring constantly with a spoon. When the syrup becomes viscous, i.e., the bubbles change from large to fine and uniform small bubbles, and the color of the syrup gradually changes from white to light golden yellow, then cook at 145℃ for 150 seconds, and then heating can be stopped." With other conditions unchanged, the kapok flower peanut brittle candy was obtained and designated as D6.

[0063] Detection Example 1 Sensory evaluation was performed on the kapok flower peanut brittle prepared in Examples 1-3 and Comparative Examples 1-6, and the specific methods are as follows: 1. Evaluation Panel: Invite 5-10 teachers and students with basic knowledge of food tasting to form a sensory evaluation panel to score the products in a professional laboratory.

[0064] 2. Evaluation indicators: The appearance, color, texture, taste, and flavor of the finished candy are comprehensively scored.

[0065] 3. Evaluation Method: Each member evaluated the samples independently without communication or exchange. A blind test method was used, with each sample evaluated independently, scores recorded, and the average score calculated. The evaluation criteria are shown in Table 1.

[0066] Table 1 Sensory Evaluation Criteria for Kapok Flower Peanut Brittle The specific evaluation results are shown in Table 2.

[0067] Table 2 Sensory evaluation results As shown in Table 2, the kapok flower peanut brittle prepared in Example 1 of this invention achieved the highest sensory score of 89 points, significantly better than the comparative examples. This indicates that under the sugar ratio, kapok flower powder addition, and sugar cooking time specified in this invention, the color, texture, taste, and flavor of the prepared kapok flower peanut brittle reached an optimal balance. In Comparative Example 1, the sugar ratio was too high; in Comparative Example 2, the sugar ratio was too low, affecting the sweetness, crispness, and color of the prepared kapok flower peanut brittle. In Comparative Example 3, the kapok flower powder addition was too low, resulting in a lack of prominent kapok flower flavor. In Comparative Example 4, the kapok flower powder addition was too high, resulting in a bitter taste and a darker color. In Comparative Example 5, the sugar cooking time was too short, resulting in a thinner sugar solution and a softer, more easily deformed brittle. In Comparative Example 6, the sugar cooking time was too long, resulting in a noticeable burnt taste and a hard, brittle texture. These results verify the rationality and synergistic optimization effect of the various process parameter ranges in this invention.

[0068] Detection Example 2 The moisture content of the kapok flower peanut brittle prepared in Example 1 and Comparative Examples 5-6 was determined.

[0069] The formula for water content is: X = (m1 - m2) / (m1 - m2) 0) ×100%; Where X is the moisture content of the sample, m0 is the mass of the weighing bottle, m1 is the mass of the weighing bottle and the sample, and m2 is the mass of the weighing bottle and the sample after drying. The results are shown in Table 3.

[0070] Table 3 As shown in Table 3, with the sugar-cooking time increasing from 6 min 30 s to 7 min 30 s, the moisture content of the Kapok Peanut Brittle gradually decreased from 7.5% to 2.7%. In Example 1, the sugar-cooking time was 7 min, resulting in a Kapok Peanut Brittle with a moisture content of 4.6%. At this moisture content, the brittle had a suitable crispness, good formability, and did not stick to the teeth. In Comparative Example 5, the sugar-cooking time was insufficient, resulting in a Kapok Peanut Brittle with a moisture content of 7.5%. This excessive moisture content made the brittle too soft, easily deformed, and lacking crispness. In Comparative Example 6, the sugar-cooking time was too long, resulting in a Kapok Peanut Brittle with a moisture content of 2.7%. This excessive moisture content made the brittle too hard, with a hard and brittle texture, and prone to crumbling. Therefore, the optimal sugar-cooking time is 7 min, and the moisture content of the finished Kapok Peanut Brittle should be controlled between 4.4% and 4.8%, with the optimal moisture content of 4.6% providing the best crispness and texture.

[0071] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0072] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

[0073] Furthermore, various different embodiments of the present invention can be combined in any way, as long as they do not violate the spirit of the present invention, they should also be regarded as the content disclosed by the present invention.

Claims

1. A type of kapok flower peanut brittle, characterized in that, By weight, the raw materials for the kapok flower peanut brittle include: 95-100 parts crushed peanuts, 1.5-5.5 parts kapok flower powder, 25-45 parts white sugar, 5-7 parts maltose, and 12-15 parts compound sweetener; The compound sweetener is composed of erythritol and steviol glycosides.

2. The kapok flower peanut brittle according to claim 1, characterized in that, The mass ratio of erythritol to steviol glycosides in the compound sweetener is 248-250:

1.

3. The kapok flower peanut brittle according to claim 1 or 2, characterized in that, The finished product of the kapok flower peanut brittle has a moisture content of 4.4-4.8%.

4. The kapok flower peanut brittle according to claim 1, characterized in that, The kapok flower peanut brittle comprises, by weight, 100 parts peanuts, 3.5 parts kapok flower powder, 35 parts white sugar, 5 parts maltose, and 15 parts compound sweetener; The mass ratio of erythritol to steviol glycosides in the compound sweetener is 249:

1.

5. A method for preparing kapok flower peanut brittle as described in any one of claims 1-4, characterized in that, The preparation method includes the following steps: 1) Raw material pretreatment: Kapok flowers are washed, dried, and crushed through an 80-100 mesh sieve to obtain kapok flower powder; peanut kernels are roasted, peeled, and ground into peanut crumbs with a particle size of 2-5 mm; 2) Sugar syrup preparation: Mix maltose, white sugar and compound sweetener, and cook into sugar syrup; 3) Material mixing: When the sugar syrup obtained in step 2) cools to 135~140℃, add kapok flower powder and crushed peanuts and stir evenly; pour into a mold, press and flatten, cool and shape, cut into pieces, and seal and package to obtain kapok flower peanut brittle.

6. The preparation method according to claim 5, characterized in that, In step 1), the stir-frying conditions include: a temperature of 140~150℃ and a time of 10~15min.

7. The preparation method according to claim 5, characterized in that, In step 1), the drying conditions include: a temperature of 170~180℃ and a time of 40~60h.

8. The preparation method according to claim 5, characterized in that, In step 2), the mass ratio of maltose, white sugar and compound sweetener is 1:6 to 7.5:

3.

9. The preparation method according to claim 5, characterized in that, In step 2), the cooking conditions include: first cooking at a temperature of 100~110℃ for 4~6 minutes, and then cooking at a temperature of 140~150℃ for 110~130 seconds.

10. The preparation method according to claim 5, characterized in that, In step 3), the mass ratio of the kapok flower powder, sugar solution and crushed peanuts is 1:14~16:28~29.

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