阅读说明：本技术 一种雪花酥及其制作方法 (Snowflake crisp and making method thereof ) 是由 刘海朋 孙鲁 邱学良 胡小荣 曲廷云 董丽红 沈丽丽 高艳莉 于 2019-10-24 设计创作，主要内容包括：本发明属于食品加工技术领域,具体涉及一种雪花酥,还涉及上述的雪花酥的制作方法。本发明的一种雪花酥,其特征在于,主要原料如下：牛轧专用糖浆300-360份、韧性饼干260-360份、饴糖粉80-160份、黄油50-80份、全脂奶粉30-60份、蛋清30-40份、去离子水16-24份、明胶8-12份。本发明的有益效果在于,本发明通过采用特定的原料及工艺,所发明的一种牛轧专用糖浆、饴糖粉、奶粉和饼干加工雪花酥,得到的雪花酥外观洁白、甜度低,冬天不硬、夏天不化,同时有效减缓牛轧与饼干之间水分迁移速率,长期保持饼干的酥脆性,延长货架期。(The invention belongs to the technical field of food processing, and particularly relates to a snowflake crisp and a making method of the snowflake crisp. The invention relates to a snowflake crisp which is characterized by comprising the following main raw materials: 300-360 parts of special syrup for nougat, 360 parts of tough biscuit 260-360 parts, 80-160 parts of maltose powder, 50-80 parts of butter, 30-60 parts of whole milk powder, 30-40 parts of egg white, 16-24 parts of deionized water and 8-12 parts of gelatin. The invention has the beneficial effects that through adopting specific raw materials and processes, the syrup, the maltose powder, the milk powder and the biscuit special for the nougat are used for processing the snowflake crisp, the obtained snowflake crisp is white in appearance and low in sweetness, is not hard in winter and is not melted in summer, meanwhile, the moisture migration rate between the nougat and the biscuit is effectively slowed down, the crisp property of the biscuit is kept for a long time, and the shelf life is prolonged.)

1. The snowflake crisp is characterized by comprising the following main raw materials:

300-360 parts of special syrup for nougat, 360 parts of tough biscuit 260-360 parts, 80-160 parts of maltose powder, 50-80 parts of butter, 30-60 parts of whole milk powder, 30-40 parts of egg white, 16-24 parts of deionized water and 8-12 parts of gelatin;

the above "parts" are parts by weight.

2. The snowflake crisp of claim 1, wherein the maltose accounts for 70-80 wt% of the special syrup for the nougat, the boiling browning temperature is 150-160 ℃, and the solids account for 70-80 wt%.

3. The snowflake crisp of claim 1, wherein the maltodextrin is present in an amount of 25-35% by weight of the maltose powder.

4. The snowflake crisp of claim 1, wherein the maltose powder comprises 60-70% by weight of maltose.

5. The method for making a snowflake crisp of claim 1, comprising the steps of:

(1) gelatin foaming: adding water into gelatin for swelling, heating, adding special syrup for nougat while hot, and beating;

(2) egg white beating: adding special syrup for nougat to beat egg white;

(3) boiling sugar: boiling the special nougat syrup in an electric heating sleeve;

(4) stirring: stirring the gelatin beaten in the step (1) and the syrup boiled in the step (3) until the gelatin is completely dissolved and started, adding the egg white beaten in the step (2), continuously stirring, adding the hot-dissolved butter, uniformly stirring, adding a mixture of maltose powder and milk powder, stirring, and finally adding biscuits and uniformly mixing;

(5) shaping: and removing the mixture, shaping, cold cutting and cutting into blocks to obtain the finished snowflake crisp.

6. The method for making a snowflake crisp of claim 1, comprising the steps of:

(1) gelatin foaming: adding water with twice weight of the gelatin into the gelatin, swelling, heating in a water bath at 80-100 ℃ until the gelatin is completely melted, and adding the special nougat syrup for foaming while the gelatin is hot for later use;

the ratio of the gelatin to the special nougat syrup is 1: 1-2;

(2) egg white beating: adding a special nougat syrup with the weight of 0.5 times of egg white to beat the egg white for 2-5 min;

(3) boiling sugar: boiling the special nougat syrup in an electric heating sleeve at the temperature of 110-122 ℃;

(4) stirring: putting the gelatin beaten in the step (1) and the syrup boiled in the step (3) into a stirring pot together, quickly beating until the gelatin is completely dissolved and raised, adding the egg white beaten in the step (2), continuously beating, slowly adding the hot-dissolved butter, uniformly stirring, slowly adding a mixture of maltose powder and milk powder, stirring, and finally adding biscuits and uniformly mixing;

(5) shaping: and (4) moving the mixture out of the flat plate, shaping, cutting into blocks after cold cutting, and packaging to obtain the finished product.

7. The method for making the snowflake crisp of claim 6, wherein the method comprises the following steps:

and (4) adding gelatin and syrup, stirring for 1-2.5 min, adding egg white, stirring for 0.5-1.5 min, adding butter, stirring for 0.5-1.5 min, adding a mixture of powdered sugar and milk powder, and stirring for 1-3 min.

8. The method for making the snowflake crisp of claim 6, wherein the method comprises the following steps:

and (4) adding gelatin and syrup, stirring for 2min, adding egg white, stirring for 1min, adding butter, stirring for 1min, adding a mixture of sugar powder and milk powder, and stirring for 2 min.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a snowflake crisp and a making method of the snowflake crisp.

Background

The snowflake crisp is a dessert which is prepared by adding biscuits on the basis of nougat and then spreading a thin layer of milk powder on the biscuits to form a snowflake shape. The addition of the biscuit can neutralize the sweet taste, and the crisp taste is greatly different from the nougat. It is a new kind of food, and is a kind of net red food, as the leisure food for traveling, it is very popular with consumers. In recent years, consumption of snowflake crisps has been increasing. The snowflake crisp sold in the market at present uses a large amount of cane sugar in the processing process, so that the snowflake crisp is not pure white in appearance, has high nougat sweetness, is easy to harden in winter and easy to melt in summer, is easy to absorb moisture and is not crisp, has short shelf life, and reduces the eating interest of consumers. A paper DOI (Doi of 10.16736/j. cnki. cn41-1434/ts.2018.14.051 research on a preparation process of a barley young leaf nougat caramel treats discloses a preparation process of the barley young leaf nougat caramel treats, but white granulated sugar and glucose syrup are used in a nougat part, the sweetness of the white granulated sugar is too high, and browning reaction is easy to occur when the glucose syrup is boiled, so that the color of the finished nougat is not pure white.

With respect to patent documents related to a scheme for making snowflakes, ZL201711142568.7 "nougat for biscuits and a preparation method thereof" discloses a nougat for biscuits and a preparation method thereof, but a nougat part with high moisture content is only used as a filling of biscuits, the actual contact area with the whole biscuits is small, namely, the moisture migration surface is small, and the biscuits are relatively unlikely to absorb moisture and become soft.

Patent CN109548945A snow crisp with mild mouthfeel and processing technology thereof discloses a snow crisp with mild mouthfeel and processing technology thereof, but no effective component for slowing down water migration between a nougat part and a biscuit is added in ingredients, and the taste retention period of the finished product of the snow crisp is not long enough, namely the shelf life is short. And the white granulated sugar is used in the ingredients, so that the sweetness is relatively higher, and the current public demands of low sweetness and low sugar are not met.

Therefore, improvement needs to be made in view of the technical problems, and the invention provides the making method of the snowflake crisp, which integrates the toughness of the nougat, the milk fragrance and the crispness of the biscuit, integrates the crispness and melting in the mouth, has white appearance, crisp and soft mouthfeel, low sweetness, no hardness in winter and no melting in summer, effectively slows down the moisture migration and prolongs the shelf life.

Disclosure of Invention

The invention provides a snowflake crisp and a preparation method thereof, and aims to solve the problems that the existing snowflake crisp sold in the market is not pure white in appearance, high in nougat sweetness, hard in winter and easy to change in summer, and the biscuit is easy to absorb moisture and not crisp and has short shelf life.

The snowflake crisp manufactured by the invention is prepared by firstly beating syrup special for the nougat and gelatin, then adding beaten egg white and hot-melted butter for beating, then adding maltose powder and milk powder for beating, and finally adding biscuits for mixing uniformly, so as to effectively slow down the water transfer rate between the nougat and the biscuits, keep the crisp of the biscuits for a long time and prolong the shelf life; and the biscuit is white in appearance and can not be hard in taste and be not melted in summer.

The snowflake crisp provided by the invention comprises the following main raw materials:

300-360 parts of special syrup for nougat, 360 parts of tough biscuit 260-360 parts, 80-160 parts of maltose powder, 50-80 parts of butter, 30-60 parts of whole milk powder, 30-40 parts of egg white, 16-24 parts of deionized water and 8-12 parts of gelatin;

the above "parts" are parts by weight.

Preferably, the maltose content in the special syrup for the nougat is 70-80%, the boiling browning temperature is 150-160 ℃, the solid content is 70-80%, the sweetness is only 30-40% of that of cane sugar, the effect is better when the special syrup is applied to nougat products, and the produced nougat has white appearance, good hardness, low sweetness and fine taste;

preferably, the content of maltodextrin in the maltose powder is 25-35%; the content of the maltose is 60-70%. The effect of applying the method to the nougat products is good, the manufactured nougat has good shape retention, is not hard in winter and is not changed in summer, the water transfer rate between the nougat and the biscuits is effectively slowed down, the crispness of the biscuits is kept for a long time, and the shelf life is prolonged.

The preparation method of the snowflake crisp comprises the following steps:

(1) gelatin foaming: adding water with twice weight of the gelatin into the gelatin for swelling, heating to completely melt, and adding special syrup for nougat while the gelatin is hot for foaming for later use;

(2) egg white beating: adding special syrup for nougat to beat egg white;

(3) boiling sugar: boiling the special nougat syrup in an electric heating sleeve;

(4) stirring: putting the gelatin beaten in the step (1) and the special nougat syrup boiled in the step (3) into a stirring pot together, quickly beating until the gelatin is completely dissolved and raised, adding the egg white beaten in the step (2), continuously beating, slowly adding the hot-dissolved butter, beating uniformly, slowly adding a mixture of maltose powder and milk powder, beating, and finally adding biscuits and uniformly mixing;

(5) shaping: and (4) moving the mixture out of the flat plate, shaping, cutting into blocks after cold cutting, and packaging to obtain the finished product.

Preferably, the preparation method of the snowflake crisp comprises the following steps:

(1) gelatin foaming: adding water with twice weight of the gelatin into the gelatin, swelling, heating in a water bath at 80-100 ℃ until the gelatin is completely melted, and adding the special nougat syrup for foaming while the gelatin is hot for later use;

the ratio of the gelatin to the special nougat syrup is 1: 1-2;

(2) egg white beating: adding a special nougat syrup with the weight of 0.5 times of egg white to beat the egg white for 2-5 min;

(3) boiling sugar: boiling the special nougat syrup in an electric heating sleeve at the temperature of 110-122 ℃; the boiling temperature is in the range, so that the moisture content and the water activity of the nougat part of the finished product are ensured to be in the proper range, and the snowflake crisp taste of the finished product is crisp but not hard;

(4) stirring: putting the gelatin beaten in the step (1) and the syrup boiled in the step (3) into a stirring pot together, quickly beating until the gelatin is completely dissolved and raised, adding the egg white beaten in the step (2), continuously beating, slowly adding the hot-dissolved butter, uniformly stirring, slowly adding a mixture of maltose powder and milk powder, stirring, and finally adding biscuits and uniformly mixing;

(5) shaping: and (4) moving the mixture out of the flat plate, shaping, cutting into blocks after cold cutting, and packaging to obtain the finished product.

And (4) adding gelatin and syrup, stirring for 1-2.5 min, adding egg white, stirring for 0.5-1.5 min, adding butter, stirring for 0.5-1.5 min, adding a mixture of powdered sugar and milk powder, and stirring for 1-3 min. The stirring time range of adding gelatin, syrup and egg white can ensure that the finished product nougat part has good air inflation, the air inflation is insufficient when the time is too short, and the defoaming is caused when the time is too long, so that the appearance and the taste of the finished product are influenced. The stirring time range of the mixture of butter, powdered sugar and milk powder is added in the specification, so that the materials can be fully and uniformly mixed, the mixing is not uniform after too short time, and the defoaming is caused after too long time, so that the appearance and the taste of a finished product are influenced.

The invention has the beneficial effects that through adopting specific raw materials and processes, the syrup, the maltose powder, the milk powder and the biscuit special for the nougat are used for processing the snowflake crisp, the obtained snowflake crisp is white in appearance and low in sweetness, is not hard in winter and is not melted in summer, meanwhile, the moisture migration rate between the nougat and the biscuit is effectively slowed down, the crisp property of the biscuit is kept for a long time, and the shelf life is prolonged.

Drawings

FIG. 1 is a process flow diagram in examples 1 to 3 of the present invention;

FIG. 2 is a process flow diagram in comparative example 1 of the present invention;

FIG. 3 is a process flow diagram in comparative example 2 of the present invention;

FIG. 4 is a process flow diagram of comparative example 3 of the present invention.

Detailed Description

In order to further illustrate the present invention, the present invention will be specifically illustrated by the following examples and comparative examples.