阅读说明：本技术 一种棉花糖及其制备方法 (Cotton candy and preparation method thereof ) 是由 许嫣然 周恋东 王志洪 于 2019-11-18 设计创作，主要内容包括：本发明公开了一种棉花糖,它是由下述重量份的原料份的原料组成的：白糖10-17、葡萄糖浆30-40、脱脂奶粉5-6、改性植物胶乳液80-93、山梨坦单硬脂酸酯0.1-0.5、谷氨酰胺0.1-0.2,本发明的棉花糖采用白糖、葡萄糖浆、脱脂奶粉复合为主料,配合乙基麦芽酚,可以改善传统棉花糖的甜腻口感,丰富口味,久食也不会对牙齿造成损失,且具有一定的营养价值。(The invention discloses cotton candy which is prepared from the following raw materials in parts by weight: 10-17 parts of white sugar, 30-40 parts of glucose syrup, 5-6 parts of skimmed milk powder, 80-93 parts of modified vegetable latex, 0.1-0.5 part of sorbitan monostearate and 0.1-0.2 part of glutamine.)

1. The cotton candy is characterized by comprising the following raw materials in parts by weight:

10-17 parts of white sugar, 30-40 parts of glucose syrup, 5-6 parts of skim milk powder, 80-93 parts of modified vegetable gelatin emulsion, 0.1-0.5 part of sorbitan monostearate and 0.1-0.2 part of glutamine.

2. The cotton candy as claimed in claim 1, wherein the modified vegetable gum emulsion is prepared from the following raw materials in parts by weight:

4-7 parts of bletilla striata, 3-5 parts of vegetable gum, 0.1-0.2 part of ethyl maltol, 2-5 parts of honeysuckle, 0.4-0.6 part of ethylenediamine tetraacetic acid, 1-2 parts of American ginseng and 17-20 parts of freeze-dried pigskin.

3. The cotton candy as claimed in claim 2, wherein the vegetable gum is one of guar gum, flax gum, and fenugreek gum.

4. The cotton candy as claimed in claim 2, wherein the modified vegetable gum emulsion is prepared by the following steps:

(1) mixing flos Lonicerae and rhizoma Bletillae, adding into deionized water 70-90 times the weight of the mixture, heating to boil, maintaining boiling for 4-5 min, and filtering to obtain filtrate;

(2) drying radix Panacis Quinquefolii, and grinding into powder;

(3) mixing vegetable gum and ethyl maltol, adding into deionized water 30-40 times of the weight of the mixture, and stirring to obtain a gum emulsion;

(4) adding the freeze-dried pigskin into a container containing baking soda water solution with the concentration of 3-10%, soaking for 1-2 hours, adding protease with the weight of 2-3% of the baking soda water solution, sealing by using a plastic film, standing for 4-5 hours, taking out, drying, grinding into fine powder, mixing with American ginseng powder, adding into the filtrate, uniformly stirring, adding ethylenediamine tetraacetic acid, uniformly stirring, adding the latex, slowly raising the temperature to 60-65 ℃, preserving the heat, and stirring for 70-90 minutes to obtain the modified vegetable gelatin emulsion.

5. A method of making the marshmallow of claim 1, comprising the steps of:

(1) adding white sugar into the modified vegetable gum emulsion, stirring, heating to boil, adding glucose syrup, and keeping the temperature for 2-3 min to obtain syrup emulsion;

(2) mixing skimmed milk powder, sorbitan monostearate and glutamine, adding into deionized water 50-60 times of the weight of the mixture, and stirring to obtain water emulsion;

(3) mixing the syrup emulsion and the water emulsion, stirring uniformly, spray drying, and pouring the dried material into a cotton candy machine to prepare the cotton candy.

Technical Field

The invention belongs to the field of food, and particularly relates to cotton candy and a preparation method thereof.

Background

Marshmallow is a flavor leisure food, and is often seen by small vendors pushing bicycles or tricycles carrying marshmallow making machines on the street as marshmallow: a spoon of white sugar is put into a simple machine which rotates rapidly, and then a small stick is wound by white 'silk threads' layer by layer around the wall of the machine, so that a bunch of snow-white fluffy cotton candy is formed. The taste of the cotton candy is fragrant and sweet and sticky, and the cotton candy is particularly popular with young people and children;

however, the existing cotton candy is prepared by white sugar, tastes sweet and greasy, has no nutritive value, and can cause loss to teeth after long-time eating, so that the research on the cotton candy with rich nutrition and comfortable mouthfeel is necessary.

Disclosure of Invention

The invention aims to provide the cotton candy and the preparation method thereof, aiming at the defects of too sweet and greasy taste and single nutrition of the existing cotton candy.

In order to achieve the purpose, the invention adopts the following technical scheme:

the cotton candy is composed of the following raw materials in parts by weight:

10-17 parts of white sugar, 30-40 parts of glucose syrup, 5-6 parts of skim milk powder, 80-93 parts of modified vegetable gelatin emulsion, 0.1-0.5 part of sorbitan monostearate and 0.1-0.2 part of glutamine.

The modified vegetable gum emulsion is prepared from the following raw materials in parts by weight:

4-7 parts of bletilla striata, 3-5 parts of vegetable gum, 0.1-0.2 part of ethyl maltol, 2-5 parts of honeysuckle, 0.4-0.6 part of ethylenediamine tetraacetic acid, 1-2 parts of American ginseng and 17-20 parts of freeze-dried pigskin.

The vegetable gum is one of guar gum, flax gum and fenugreek gum.

The preparation method of the modified vegetable gum emulsion comprises the following steps:

(1) mixing flos Lonicerae and rhizoma Bletillae, adding into deionized water 70-90 times the weight of the mixture, heating to boil, maintaining boiling for 4-5 min, and filtering to obtain filtrate;

(2) drying radix Panacis Quinquefolii, and grinding into powder;

(3) mixing vegetable gum and ethyl maltol, adding into deionized water 30-40 times of the weight of the mixture, and stirring to obtain a gum emulsion;

(4) adding the freeze-dried pigskin into a container containing baking soda water solution with the concentration of 3-10%, soaking for 1-2 hours, adding protease with the weight of 2-3% of the baking soda water solution, sealing by using a plastic film, standing for 4-5 hours, taking out, drying, grinding into fine powder, mixing with American ginseng powder, adding into the filtrate, uniformly stirring, adding ethylenediamine tetraacetic acid, uniformly stirring, adding the latex, slowly raising the temperature to 60-65 ℃, preserving the heat, and stirring for 70-90 minutes to obtain the modified vegetable gelatin emulsion.

A preparation method of cotton candy comprises the following steps:

(1) adding white sugar into the modified vegetable gum emulsion, stirring, heating to boil, adding glucose syrup, and keeping the temperature for 2-3 min to obtain syrup emulsion;

(2) mixing skimmed milk powder, sorbitan monostearate and glutamine, adding into deionized water 50-60 times of the weight of the mixture, and stirring to obtain water emulsion;

(3) mixing the syrup emulsion and the water emulsion, stirring uniformly, spray drying, and pouring the dried material into a cotton candy machine to prepare the cotton candy.

The invention has the advantages that:

the cotton candy disclosed by the invention adopts the compound of white sugar, glucose syrup and skimmed milk powder as the main materials, and the ethyl maltol is matched, so that the sweet and greasy taste of the traditional cotton candy can be improved, the taste is rich, no loss is caused to teeth even if the cotton candy is eaten for a long time, and the cotton candy has a certain nutritive value;

the modified vegetable gum emulsion is added, wherein protease is adopted to treat freeze-dried pigskin, the obtained polypeptide is dispersed into the extracting solution of honeysuckle and bletilla striata, ethylenediamine tetraacetic acid is adopted for chelation, and finally the modified vegetable gum emulsion is blended with various sugar raw materials and is subjected to spray drying, so that the cotton sugar base with stable nutrition, rich taste and proper sweetness is obtained.

Detailed Description