阅读说明：本技术 一种新型牛轧糖及其制备方法 (Novel nougat and preparation method thereof ) 是由 吕建芬 于 2021-07-31 设计创作，主要内容包括：本发明公开了一种新型牛轧糖,由干货原料40％、棉花糖30％、奶粉24％和黄油6％比例组成,所述新型牛轧糖的制备方法,包括原料处理—原料制备—原料混合搅拌—冷却成形—分切成形。本发明改进了牛轧糖的加工工艺,调节配方中各组分的比例和工序中的关键参数,保持牛轧糖的多相结构稳定和增加了牛扎糖的口感风味。(The invention discloses a novel nougat, which consists of 40% of dry goods raw materials, 30% of cotton candy, 24% of milk powder and 6% of butter according to the proportion. The invention improves the processing technology of the nougat, adjusts the proportion of each component in the formula and key parameters in the working procedure, keeps the stable multiphase structure of the nougat and increases the taste and flavor of the nougat.)

1. The novel nougat is characterized by comprising the following components in percentage by weight:

40% of dry goods raw materials, 30% of cotton candy, 24% of milk powder and 6% of butter.

2. The novel nougat according to claim 1, wherein the dry raw materials are peanuts, walnuts, chocolate beans, dried mangoes, dried strawberries, cashews, cranberries, dried pineapples, macadamia nuts and raisins.

3. A method for preparing the novel nougat of claim 1, which is characterized by comprising the following steps of raw material treatment, raw material preparation, raw material mixing and stirring, cooling forming and cutting forming:

(1) raw material treatment:

respectively irradiating dry raw materials, cotton candy, milk powder, butter and the like by a low-temperature ultraviolet lamp for disinfection;

(2) preparing raw materials:

firstly, dry goods preparation: according to different diameters of corresponding dry goods raw materials, respectively using vibrating sieves with different meshes to perform vibrating sieve separation on the corresponding dry goods raw materials, then placing the dry goods raw materials subjected to vibrating sieve treatment into a fresh-keeping freezing box for freezing and fresh-keeping for 24 hours, then respectively placing the dry goods raw materials subjected to fresh-keeping and freezing into a water bath for soaking for 5-25min, and after soaking is finished, placing the dry goods raw materials into an oven for drying for 10-35 min;

② preparing syrup: heating butter in a sugar boiling pot to melt, adding marshmallow, continuously stirring to completely melt the marshmallow and butter to obtain syrup, and placing the syrup in a heat-preserving pot for heat preservation;

(3) mixing and stirring raw materials:

adding milk powder and prepared dry materials into syrup in a heat-insulating pot, and uniformly stirring at a rotation speed of 15r/min for 30-60 min;

(4) and (3) cooling and forming:

the stirred and mixed raw materials are placed in an environment with the relative humidity of below 60 percent and are air-dried and cooled to 45 to 50 ℃, and then a ZPT rotary tablet press is used for pressing the raw materials into a square sugar blank at one time;

(5) cutting and forming:

then the sugar embryo is placed at the end of the ultrasonic food cutting surface and is cut at equal intervals under the irradiation of an ultraviolet lamp.

4. The method as claimed in claim 3, wherein the fresh-keeping and freezing temperature of the peanuts, walnuts, cashews and macadamia nuts in the preparation of the dry goods is-15 to-30 ℃, the temperature of the water bath is 100 to 120 ℃, and the temperature of the oven drying is 150 to 200 ℃.

5. The method for preparing the novel nougat according to claim 3, wherein the fresh-keeping freezing temperature of the chocolate beans, the dried mangoes, the dried strawberries, the cranberries, the dried pineapples and the dried grapes is 0-5 ℃, the temperature of the water bath is 35-60 ℃, and the temperature of the oven drying is 60-85 ℃ in the dry goods preparation.

Technical Field

The invention relates to the technical field of food processing, in particular to novel nougat and a preparation method thereof.

Background

The nougat is a semi-soft candy with a loose structure, is named after containing a large amount of milk, has tiny air holes on the section of the candy body, has toughness and elasticity, and is soft and exquisite in taste, has already been developed for decades in China, and is deeply popular with consumers due to the advantages of sweet taste, strong milk fragrance, rich nutrition, white color, moderate sweetness, certain elasticity and toughness, chewing feeling and the like. The nougat is prepared by highly emulsifying sucrose, starch syrup, colloid, dairy products, grease and water. In such a homogeneous unity, it is difficult to distinguish the individual presence of a substance, and no separation occurs upon standing. Sucrose and starch syrup are the basic substances that make up nougat. Some of the sucrose is converted to invert sugar during cooking. Invert sugar has a significant impact on the structure, flavor and storage capacity of nougat. Starch syrup is an anti-crystallizing substance. The main components of the starch syrup are dextrin, high sugar, maltose and glucose. The sugar-free nougat can prevent the nougat from sand return, reduce the sweetness of the nougat, increase the viscosity, prevent the nougat from generating crystals of sand grains under strong stirring, and keep the fine structure of the nougat. The gelatin can make the nougat have good toughness, chewiness and elasticity, and keep the shape of the candy stable. The milk product is prepared from fresh milk, and comprises condensed milk, cream and milk powder. There is about 87% or more of water in fresh milk. The fresh milk has high water content, which is not favorable for the process, storage and transportation. Therefore, milk products are used in nougat instead of fresh milk. The dairy product not only improves the nutritive value of the nougat, but also plays an emulsification role, and further changes the nougat physical system. In particular, it has the functions of flavouring and lubricating for nougat. However, the nougat has the problems of easy deformation of the shape, sticking to packaging paper and hands, unstable quality such as soft and hard mouthfeel, and the like, and further researches are carried out on relevant factors and mechanisms of the nougat processing technology and quality optimization, so that the nougat has a positive effect on solving the problems of unstable quality, insufficient mouthfeel and flavor, and the like in the actual production of the nougat.

Therefore, the processing technology of the nougat needs to be modified, the problems of paper sticking, tooth sticking, sand return and the like of the nougat product are solved by adjusting the proportion of each component in the formula and key parameters in the working procedure, the mouthfeel of the nougat is improved, and the stability of the multiphase structure of the nougat is kept.

Disclosure of Invention

The invention aims to solve the technical problem of providing a novel nougat with stable multiphase structure and good taste and flavor.

The novel nougat comprises the following components in percentage by weight:

40% of dry goods raw materials, 30% of cotton candy, 24% of milk powder and 6% of butter.

The novel nougat according to claim 1, wherein the dry raw materials are peanuts, walnuts, chocolate beans, dried mangoes, dried strawberries, cashews, cranberries, dried pineapples, macadamia nuts and raisins.

A method for preparing novel nougat comprises the steps of raw material treatment, raw material preparation, raw material mixing and stirring, cooling forming and cutting forming:

(1) raw material treatment:

respectively irradiating dry raw materials, cotton candy, milk powder, butter and the like by a low-temperature ultraviolet lamp for disinfection;

(2) preparing raw materials:

firstly, dry goods preparation: according to different diameters of corresponding dry goods raw materials, respectively using vibrating sieves with different meshes to perform vibrating sieve separation on the corresponding dry goods raw materials, then placing the dry goods raw materials subjected to vibrating sieve treatment into a fresh-keeping freezing box for freezing and fresh-keeping for 24 hours, then respectively placing the dry goods raw materials subjected to fresh-keeping and freezing into a water bath for soaking for 5-25min, and after soaking is finished, placing the dry goods raw materials into an oven for drying for 10-35 min;

② preparing syrup: heating butter in a sugar boiling pot to melt, adding marshmallow, continuously stirring to completely melt the marshmallow and butter to obtain syrup, and placing the syrup in a heat-preserving pot for heat preservation;

(3) mixing and stirring raw materials:

adding milk powder and prepared dry materials into syrup in a heat-insulating pot, and uniformly stirring at a rotation speed of 15r/min for 30-60 min;

(4) and (3) cooling and forming:

the stirred and mixed raw materials are placed in an environment with the relative humidity of below 60 percent and are air-dried and cooled to 45 to 50 ℃, and then a ZPT rotary tablet press is used for pressing the raw materials into a square sugar blank at one time;

(5) cutting and forming:

then the sugar embryo is placed at the end of the ultrasonic food cutting surface and is cut at equal intervals under the irradiation of an ultraviolet lamp.

Further, in the preparation of the dry goods, the preservation and freezing temperature of the peanuts, the walnuts, the cashews and the macadamia nuts is-15 to-30 ℃, the temperature of the water bath is 100-200 ℃, and the temperature of the drying oven is 150-200 ℃.

Further, in the preparation of the dry goods, the fresh-keeping freezing temperature of the chocolate beans, the dried mangoes, the dried strawberries, the cranberries, the dried pineapples and the dried grapes is 0-5 ℃, the temperature of the water bath is 35-60 ℃, and the temperature of the oven drying is 60-85 ℃.

The invention has the beneficial effects that:

the invention improves the processing technology of the nougat, adjusts the proportion of each component in the formula and key parameters in the working procedure, keeps the stable multiphase structure of the nougat and increases the taste and flavor of the nougat.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

The following further describes embodiments of the present invention with reference to the drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

According to the illustration of FIG. 1:

the novel nougat comprises the following components in percentage by weight:

40% of dry goods raw materials, 30% of cotton candy, 24% of milk powder and 6% of butter.

The novel nougat according to claim 1, wherein the dry raw materials are peanuts, walnuts, chocolate beans, dried mangoes, dried strawberries, cashews, cranberries, dried pineapples, macadamia nuts and raisins.

A method for preparing novel nougat comprises the steps of raw material treatment, raw material preparation, raw material mixing and stirring, cooling forming and cutting forming:

(1) raw material treatment:

respectively irradiating dry raw materials, cotton candy, milk powder, butter and the like by a low-temperature ultraviolet lamp for disinfection;

(2) preparing raw materials:

firstly, dry goods preparation: according to different diameters of corresponding dry goods raw materials, respectively using vibrating sieves with different meshes to perform vibrating sieve separation on the corresponding dry goods raw materials, then placing the dry goods raw materials subjected to vibrating sieve treatment into a fresh-keeping freezing box for freezing and fresh-keeping for 24 hours, then respectively placing the dry goods raw materials subjected to fresh-keeping and freezing into a water bath for soaking for 5-25min, and after soaking is finished, placing the dry goods raw materials into an oven for drying for 10-35 min;

② preparing syrup: heating butter in a sugar boiling pot to melt, adding marshmallow, continuously stirring to completely melt the marshmallow and butter to obtain syrup, and placing the syrup in a heat-preserving pot for heat preservation;

(3) mixing and stirring raw materials:

adding milk powder and prepared dry materials into syrup in a heat-insulating pot, and uniformly stirring at a rotation speed of 15r/min for 30-60 min;

(4) and (3) cooling and forming:

the stirred and mixed raw materials are placed in an environment with the relative humidity of below 60 percent and are air-dried and cooled to 45 to 50 ℃, and then a ZPT rotary tablet press is used for pressing the raw materials into a square sugar blank at one time;

(5) cutting and forming:

then the sugar embryo is placed at the end of the ultrasonic food cutting surface and is cut at equal intervals under the irradiation of an ultraviolet lamp.

Further, in the preparation of the dry goods, the preservation and freezing temperature of the peanuts, the walnuts, the cashews and the macadamia nuts is-15 to-30 ℃, the temperature of the water bath is 100-200 ℃, and the temperature of the drying oven is 150-200 ℃.

Further, in the preparation of the dry goods, the fresh-keeping freezing temperature of the chocolate beans, the dried mangoes, the dried strawberries, the cranberries, the dried pineapples and the dried grapes is 0-5 ℃, the temperature of the water bath is 35-60 ℃, and the temperature of the oven drying is 60-85 ℃.

When a user prepares and produces the novel nougat, the non-toxicity, safety and delicacy of the novel nougat can be ensured by the disinfection before the preparation of raw materials, the disinfection during the compression molding and cutting and the disinfection in the front and rear process sections.

Example 1:

a method for preparing walnut nougat comprises the steps of raw material treatment, raw material preparation, raw material mixing and stirring, cooling forming and cutting forming:

(1) raw material treatment:

respectively irradiating walnut, cotton candy, milk powder, butter, etc. with low temperature ultraviolet lamp for disinfection;

(2) preparing raw materials:

firstly, walnut preparation: sieving and separating the walnuts by using a sieving machine, then placing the walnuts subjected to sieving and vibrating treatment in a freezing box to be frozen for 24 hours at the temperature of-18 ℃, then placing the frozen walnuts in a water bath at 105 ℃ to be soaked for 20min, and after soaking is finished, placing the walnuts in an oven at 150 ℃ to be dried for 30 min;

② preparing syrup: heating butter in a sugar boiling pot to melt, adding marshmallow, continuously stirring to completely melt the marshmallow and butter to obtain syrup, and placing the syrup in a heat-preserving pot for heat preservation;

(3) mixing and stirring raw materials:

adding milk powder and prepared Juglandis into syrup in a heat-insulating pot, and stirring at a rotation speed of 15r/min for 35 min;

(4) and (3) cooling and forming:

the stirred and mixed raw materials are placed in an environment with the relative humidity of below 60 percent and are air-dried and cooled to 45 ℃, and then a ZPT rotary tablet press is used for pressing the raw materials into a square sugar blank at one time;

(5) cutting and forming:

then the sugar embryo is placed at the end of the ultrasonic food cutting surface and is cut at equal intervals under the irradiation of an ultraviolet lamp.

When the walnut is prepared, the user can make the walnut have burnt fragrance by drying at the temperature of 150-.

Example 2:

a method for preparing peanut nougat comprises the steps of raw material treatment, raw material preparation, raw material mixing and stirring, cooling forming and cutting forming:

(1) raw material treatment:

subjecting peanut, cotton candy, milk powder and butter to searchlighting disinfection by a low-temperature ultraviolet lamp;

(2) preparing raw materials:

preparing peanuts: performing vibration sieve separation on the peanuts by using a vibration sieve machine, then placing the peanuts subjected to vibration sieve treatment in a freezing box to be frozen for 24 hours at the temperature of-15 ℃, then placing the frozen walnuts in a water bath at 100 ℃ to be soaked for 20min, and after soaking is finished, placing the walnuts in an oven at 150 ℃ to be dried for 30 min;

② preparing syrup: heating butter in a sugar boiling pot to melt, adding marshmallow, continuously stirring to completely melt the marshmallow and butter to obtain syrup, and placing the syrup in a heat-preserving pot for heat preservation;

(3) mixing and stirring raw materials:

adding milk powder and prepared peanut into syrup in a heat preservation pot, and uniformly stirring for 35min at a rotating speed of 15 r/min;

(4) and (3) cooling and forming:

the stirred and mixed raw materials are placed in an environment with the relative humidity of below 60 percent and are air-dried and cooled to 45 ℃, and then a ZPT rotary tablet press is used for pressing the raw materials into a square sugar blank at one time;

(5) cutting and forming:

then the sugar embryo is placed at the end of the ultrasonic food cutting surface and is cut at equal intervals under the irradiation of an ultraviolet lamp.

Example 3:

a method for preparing chocolate bean nougat comprises the following steps of raw material treatment, raw material preparation, raw material mixing and stirring, cooling forming and cutting forming:

(1) raw material treatment:

respectively irradiating chocolate bean, cotton candy, milk powder, butter, etc. with low temperature ultraviolet lamp for disinfection;

(2) preparing raw materials:

preparing chocolate beans: sieving chocolate beans by using a sieving machine, then placing the chocolate beans subjected to sieving treatment in a freezing box for fresh-keeping and freezing at the temperature of 0 ℃ for 24 hours, then placing the frozen walnuts in a water bath at the temperature of 35 ℃ for soaking for 20min, and after soaking, placing in an oven at the temperature of 60 ℃ for drying for 30 min;

② preparing syrup: heating butter in a sugar boiling pot to melt, adding marshmallow, continuously stirring to completely melt the marshmallow and butter to obtain syrup, and placing the syrup in a heat-preserving pot for heat preservation;

(3) mixing and stirring raw materials:

adding milk powder and prepared chocolate beans into the syrup in the heat preservation pot, and uniformly stirring for 35min at the rotating speed of 15 r/min;

(4) and (3) cooling and forming:

the stirred and mixed raw materials are placed in an environment with the relative humidity of below 60 percent and are air-dried and cooled to 45 ℃, and then a ZPT rotary tablet press is used for pressing the raw materials into a square sugar blank at one time;

(5) cutting and forming:

then the sugar embryo is placed at the end of the ultrasonic food cutting surface and is cut at equal intervals under the irradiation of an ultraviolet lamp.

The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.