High-milk-fat soft toffee and production method thereof

A production method and technology of toffee, applied in confectionary, confectionary industry, food science, etc., can solve the problems of high milk fat soft toffee emulsification difficulties, etc., and achieve the effect of rich chewing feeling, full granules, and delicate taste

Active Publication Date: 2014-12-10
金冠健康产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The present invention aims to provide a kind of production method of high milk fat soft toffee, this production method can solve the emulsification difficult problem of high milk fat soft toffee in the p...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A production method of high milk fat soft taffy, comprising six steps of batching, dissolving sugar, emulsifying, boiling, pouring molding,

[0053] (1) Ingredients

[0054] Weigh 10 parts of water, 45 parts of white sugar, 80 parts of glucose syrup, 0.2 part of sucrose fatty acid ester S-770, 0.2 part of sucrose fatty acid ester S-570, 0.7 part of soybean lecithin, 0.7 part of pectin, vegetable oil (vegetable oil is walnut Oil) 35 parts, whole cream 15 parts, milk powder 12 parts;

[0055] (2) Dissolving sugar

[0056] Mix the water, sugar and glucose syrup weighed in step (1) evenly, add to the pre-cooking pot, turn on the pre-cooking pot, set the pre-cooking temperature at 110~120°C, and filter it into the storage tank through 80 mesh, as Syrup liquid, the sugar content of syrup liquid is 81-83%;

[0057] (3) emulsification

[0058] Prepare a compound emulsifier, which is formed by mixing sucrose fatty acid ester S-770, sucrose fatty acid ester S-570, and soybean...

Embodiment 2

[0070] Embodiment 2 is different from embodiment 1 in that:

[0071] A production method of high milk fat soft taffy, comprising six steps of batching, dissolving sugar, emulsifying, boiling, caramelizing, and casting,

[0072] (1) Ingredients

[0073] Weigh 15 parts of water, 40 parts of white sugar, 70 parts of glucose syrup, 0.5 part of sucrose fatty acid ester S-770, 0.3 part of sucrose fatty acid ester S-570, 0.5 part of soybean lecithin, 0.5 part of pectin, vegetable oil (vegetable oil is made from coconut oil and palm oil) 40 parts, cream 5 parts, whole milk powder 15 parts;

[0074] (3) emulsification

[0075] Oil and compound emulsifier are fully emulsified and mixed for 10 minutes ；

[0076] Stir and emulsify for 20 minutes;

[0077] Continue to stir and emulsify for 25 minutes;

[0078] ④ Stir and emulsify again for 40 minutes;

[0079] (5) Burnt aroma

[0080] Put the massecuite prepared in the cooking step into the burnt incense pot, when the liqui...

Embodiment 3

[0087] Embodiment 2 is different from embodiment 1 in that:

[0088] A production method of high milk fat soft taffy, comprising five steps of batching, dissolving sugar, emulsifying, boiling, pouring molding,

[0089] (1) Ingredients

[0090] Weigh 12 parts of water, 50 parts of white sugar, 75 parts of glucose syrup, 0.6 part of sucrose fatty acid ester S-770, 0.7 part of sucrose fatty acid ester S-570, 0.1 part of soybean lecithin, 1 part of pectin, vegetable oil (vegetable oil is made from olive oil, coconut oil, palm oil) 50 parts, cream 10 parts, whole milk powder 18 parts;

[0091] (3) emulsification

[0092] Fully emulsify and mix oil and compound emulsifier for 8 minutes ；

[0093] Stir and emulsify for 15 minutes;

[0094] Continue to stir and emulsify for 20 minutes;

[0095] ④ Stir and emulsify again for 35 minutes;

[0096] (5) Pouring molding

[0097] Place a sandwich pouring hopper in the center of the massecuite pouring hopper, pour the chocolat...

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PUM

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Abstract

The invention provides a method for producing high-milk-fat soft toffee. The method comprises the step of preparing materials, namely weighing 10-15 parts of water, 40-50 parts of white sugar, 70-80 parts of glucose syrup, 0.2-0.6 part of sucrose fatty acid ester S-770, 0.2-0.7 part of sucrose fatty acid ester S-570, 0.1-0.7 part of soybean lecithin, 0.5-1 part of pectin, 35-50 parts of vegetable oil, 5-15 parts of cream and 12-18 parts of milk powder, and the step of carrying out four-step emulsifying process with a composite emulsifier obtained by mixing sucrose fatty acid ester S-770, sucrose fatty acid ester S-570 and soybean lecithin. The method solves the problem of difficult emulsifying of high-milk-fat soft toffee in the prior art, and the high-milk-fat soft toffee produced according to the method are full, has smooth taste, is high in elasticity, cannot adhere to teeth, has no sugar crystals in the inside or on the surface and is less prone to sugar crystallization.

Description

technical field [0001] The invention relates to a production process of candies, in particular to a production method of high milk fat soft toffee. Background technique [0002] At present, most of the soft toffees on the market have problems such as sticking to the teeth and serious deformation. Moreover, after a period of time, the sand returns seriously and lacks chewing sensation. [0003] The Chinese invention patent whose application publication number is CN 102422965 A discloses a kind of taffy rich in peanut protein and its production method. 150. Peanut protein powder 10-50, condensed milk 5-30, cream 10-30, cocoa butter substitute 10-50, phospholipid 1-3, gelatin 0.3-1.0, salt 0.2-0.4, baking soda 0.1-0.3. The milk fat content of this taffy is relatively low, and the fineness and smoothness of the product are poor, and wherein cocoa substitute is a kind of artificial stearin that can melt rapidly, is a kind of trans fatty acid, when the consumption is too large ...

Claims

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Application Information

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IPC IPC(8): A23G3/40A23G3/36
Inventor 吴文建
Owner 金冠健康产业股份有限公司
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