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Crisp marzipan and preparation method thereof

A technology of marzipan and crispy type, which is applied in the field of crispy marzipan and its preparation, can solve problems such as easy melting, and achieve the effects of not being easy to pack, improving the softening point, and being easy to store

Inactive Publication Date: 2018-06-12
新疆阿里木兄弟食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a kind of crispy marzipan and its preparation method, which overcomes the above-mentioned deficiencies in the prior art, and can effectively solve the problems existing in the existing marzipan. The problem of easy melting at high temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: The crispy marzipan, raw materials include 40 to 43 parts by weight of walnut kernels, 8 to 10 parts of almonds, 2 to 3 parts of sesame seeds, and the mass percentage is 75% to 85% 15 to 16 parts of rice syrup, 5 to 10 parts of corn syrup with a mass percentage of 60% to 80%, 2 to 3 parts of glucose syrup with a mass percentage of 80% to 90%, and 20 to 22 parts of white sugar , 3.5 to 4 parts of liquid ghee, 5 to 6 parts of water and 0.15 to 0.30 parts of salt, the crispy martin can be obtained according to the following preparation method: in the first step, the required amount of walnut kernels, barley Almond and sesame are dried, and the water content of the dried walnut, almond and sesame is 4% to 5%; in the second step, the required amount of rice syrup is 75% to 85% by mass , corn syrup with a mass percentage of 60% to 80%, glucose syrup with a mass percentage of 80% to 90%, white granulated sugar, liquid ghee, water and salt are evenly mixed to obta...

Embodiment 2

[0020] Embodiment 2: The crispy marzipan, raw materials include 40 or 43 parts by weight of walnut kernels, 8 or 10 parts of almonds, 2 or 3 parts of sesame seeds, and the mass percentage is 75% to 85% 15 or 16 parts of rice syrup, 5 or 10 parts of corn syrup with a mass percentage of 60% to 80%, 2 or 3 parts of glucose syrup with a mass percentage of 80% to 90%, 20 or 22 parts of white sugar , 3.5 parts or 4 parts, 5 parts or 6 parts of water and 0.15 or 0.30 parts of salt in liquid ghee. Almond and sesame are dried, and the water content of the dried walnut, almond and sesame is 4% or 5%; in the second step, the required amount of rice syrup is 75% to 85% by mass , corn syrup with a mass percentage of 60% to 80%, glucose syrup with a mass percentage of 80% to 90%, white granulated sugar, liquid ghee, water and salt are evenly mixed to obtain a mixed ingredient, and the mixed ingredient is boiled to obtain a mixed Slurry, wherein, the boiling temperature is 120 degrees or 14...

Embodiment 3

[0021] Embodiment 3: The crispy type marzipan, raw materials include 41 parts by weight of walnut kernels, 9 parts of almonds, 2 parts of sesame seeds, 15 parts of rice syrup with a mass percentage of 75% to 85%, and a mass percentage of 7 parts of 60% to 80% corn syrup, 2 parts of glucose syrup with a mass percentage of 80% to 90%, 21 parts of white sugar, 3.7 parts of liquid ghee, 5 parts of water and 0.15 parts of salt, crispy marzipan Obtained according to the following preparation method: in the first step, the required amount of walnut kernels, almonds and sesame are dried, and the water content of the dried walnut kernels, almonds and sesame is 5%; the second step , the mass percentage of the required amount is 75% to 85% rice syrup, 60% to 80% corn syrup, 80% to 90% glucose syrup, white granulated sugar, liquid ghee, water and After the salt is mixed evenly, the mixed ingredients are obtained, and the mixed ingredients are boiled to obtain a mixed slurry, wherein the b...

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PUM

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Abstract

The invention relates to the technical field of Xinjiang nut cakes and a preparation method thereof, and discloses a crisp type Xinjiang nut cake and a preparation method thereof. The crisp type Xinjiang nut cake comprises the following raw materials of walnut kernels, almonds, sesame seeds, rice syrup, corn syrup, grape syrup, white granulated sugar, liquid butter, water and salt. The softening temperature of the crisp type Xinjiang nut cake disclosed by the invention is 40-50 DEG C, compared with a conventional Xinjiang nut cake, the softening temperature of the crisp type Xinjiang nut cake is obviously increased, at high temperatures in summer, the crisp type Xinjiang nut cake has the advantages of being not liable to melt, not liable to stick teeth, not liable to stick packing bags, not liable to become deformed and easy to store, so that the crisp type Xinjiang nut cake disclosed by the invention can be sold in summer without the influence of regional temperature and season differences, and the crisp type Xinjiang nut cake has the characteristic of being capable of large-scale production. In addition, the crisp type Xinjiang nut cake disclosed by the invention is rich in nutrition, is low in sugariness, and meets requirements of modern people for taste.

Description

technical field [0001] The invention relates to the technical field of marzipan and a preparation method thereof, and relates to crisp marzipan and a preparation method thereof. Background technique [0002] Marten candy is a traditional food with Xinjiang characteristics. However, due to its traditional production process, the taste of Marten candy is soft and waxy, and the softening point is low. It is not easy to store, and it is easy to stick to the teeth when eating. Therefore, the sales season of marzipan is often in spring, autumn and winter and when the weather is colder, and it is not suitable for sales in summer. When marzipan is sold to cities in the south where the temperature is relatively high, the problem of its easy melting becomes more prominent. Contents of the invention [0003] The present invention provides a kind of crispy marzipan and a preparation method thereof, which overcomes the above-mentioned deficiencies in the prior art, and can effectively...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 姚小龙
Owner 新疆阿里木兄弟食品有限公司
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