Pulp nougat and production method thereof

Abstract

The invention relates to a pulp nougat, which comprises the following raw materials, by weight, 75-125 parts of white granulated sugar, 75-125 parts of high maltose syrup, 30-80 parts of fruit candies or preserved fruits, 4-12 parts of fresh protein, 15-25 parts of puffed rice, 1-4 parts of butter, 2-5 parts of plant hydrogenated oil, 0.2-0.8 parts of glycerin monostearate, 0.3-0.8 parts of soybean phospholipid, and 0.1-0.3 parts of foaming powder. The production steps comprise: dissolving the sugar, preparing a protein foaming agent, decocting the sugar, carrying out pulping two times, mixing and stirring the materials, cooling, shaping, forming, and packaging. The pulp nougat and the production method have the following advantages that: the fruit candies or the preserved fruits are adopted as the main foil raw material, and form the soft taste with the sandy nougat main body, and the moderate sour and sweet taste is provideed for the product so as to develop another style of the nougat, and provide a rare good combination of the candy and the pulp; the pulp nougat is further applicable for consumer groups incapable of hard use of the teeth, and is a high-end product suitable for different consumer groups, wherein the consumer groups incapable of hard use of the teeth comprise old people and children.

Description

technical field [0001] The invention relates to a confectionery food and a processing method thereof, in particular to a pulp nougat and a production method thereof. Background technique [0002] Nougat is a traditional candy with a long history and has been widely loved by consumers. However, traditional nougat usually uses various nuts as the sugar body skeleton and flavor filling as the main ingredient. This kind of nougat has a crispy features. And the production method of the present invention is to use candied fruit or preserved fruit as the filling raw material that replaces nut kernel, changes original crispy texture, appears with a kind of soft and sour-sweet local flavor and mouthfeel, although whole processing process is different from original operation There is not much change in equipment and equipment, but several difficult issues such as formula, mixing degree and molding need to be solved. The key is to control the texture of the candy that is soft and not ...

AI Technical Summary

Problems solved by technology

Excessive sanding will cause the candy to be too soft, difficult to form and the finished product is easy to deform, rough taste and other problems; without sanding, that is, without sanding, the soft texture will be lost, and the purpose of the invention will not be achieved.

In addition, due to the relatively high water content of soft nougat and the high water and sugar content of fruit preserves, it is easy to stick to the knife and cannot be formed smoothly.