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Anti-radiation nougat

A nougat, anti-radiation technology, applied in confectionery, confectionery industry, food science, etc., can solve the problems of not meeting reasonable nutrition standards, adverse effects on teeth and oral cavity, limiting the consumption of nougat, etc., and achieve restoration Eye and skin problems, prevention of obesity, effects of increasing variety and function

Inactive Publication Date: 2015-12-09
YINGSHANG HAOYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The function and variety of traditional nougat are relatively single. It is generally white peanut nougat. The proportion of white sugar in the syrup used is high. The nougat produced has high sweetness and high sugar content. Regular consumption does not meet the standard of reasonable nutrition , and it is easy to have adverse effects on teeth and oral cavity, which greatly limits the consumption of nougat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] An anti-radiation nougat, consisting of the following raw materials in parts by weight: fructooligosaccharide 50, lactitol 8, almond 40, rice protein foaming powder 0.9, soybean lecithin 0.8, anhydrous butter 5, skimmed milk powder 6, denatured potato Starch 13, iodized salt 0.6, collagen elastic substance 3, rutin 1.8, lycopene 1.2, selenium-enriched yeast 0.2.

[0023] A kind of preparation method of anti-radiation nougat, its concrete steps are:

[0024] (1) Add iodized salt into the water, stir, and fully dissolve to obtain salt water for later use;

[0025] (2) Add salt water to the modified potato starch, the amount added is 1 times the weight of the modified potato starch, stir continuously and heat to 80°C, and keep it warm for 30 minutes;

[0026] (3) Add salt water to the fructo-oligosaccharide and lactitol in an amount of 20% of the weight of the fructo-oligosaccharide and lactitol, stir and boil on low heat, heat to 110°C, and boil for 30 minutes to obtain ...

Embodiment 2

[0033] An anti-radiation nougat, consisting of the following raw materials in parts by weight: fructooligosaccharide 55, lactitol 10, almond 45, rice protein foaming powder 1, soybean lecithin 1, anhydrous butter 6, skim milk powder 7, denatured potato Starch 14, iodized salt 0.7, collagen elastic substance 4, rutin 2, lycopene 1.6, selenium-enriched yeast 0.3.

[0034] A kind of preparation method of anti-radiation nougat, its concrete steps are:

[0035] (1) Add iodized salt into the water, stir, and fully dissolve to obtain salt water for later use;

[0036] (2) Add salt water to the modified potato starch in an amount of 1.5 times the weight of the modified potato starch, stir and heat to 83°C, and keep warm for 35 minutes;

[0037] (3) Add salt water to the fructo-oligosaccharide and lactitol in an amount of 25% of the weight of the fructo-oligosaccharide and lactitol, stir and boil on low heat, heat to 115°C, and boil for 35 minutes to obtain syrup;

[0038] (4) Add sa...

Embodiment 3

[0044] An anti-radiation nougat, consisting of the following raw materials in parts by weight: fructooligosaccharide 60, lactitol 12, almond 50, rice protein foaming powder 1.2, soybean lecithin 1.2, anhydrous butter 7, skim milk powder 8, denatured potato Starch 16, iodized salt 0.8, collagen elastic substance 5, rutin 2.2, lycopene 1.8, selenium-enriched yeast 0.4.

[0045] A kind of preparation method of anti-radiation nougat, its concrete steps are:

[0046] (1) Add iodized salt into the water, stir, and fully dissolve to obtain salt water for later use;

[0047] (2) Add salt water to the modified potato starch, the amount added is twice the weight of the modified potato starch, stir continuously and heat to 85°C, and keep it warm for 40 minutes;

[0048] (3) Add salt water to the fructo-oligosaccharide and lactitol in an amount of 30% of the weight of the fructo-oligosaccharide and lactitol, stir and boil on low heat, heat to 120°C, and boil for 40 minutes to obtain syru...

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Abstract

The present invention discloses an anti-radiation nougat which consists of the following materials: fructo-oligosaccharide, lactitol, apricot kernels, rice protein foam powder, soy lecithin, anhydrous butter, skim milk powder, modified potato starch, iodized edible salt, collagen elastic material, rutin, lycopene, and selenium yeast. The provided anti-radiation nougat is rich in nutrition, mellow in taste, and moderate in sweetness, and does not stick on teeth. The fructo-oligosaccharide and lactitol replace white granulated sugar to enable a sweet taste sensation of the nougat, which is also conducive to the growth of bifidobacteria, prevents obesity, tooth decay, constipation and high blood pressure, and is suitable for a wide population. Modified potato starch is used to replace gelatin to enable the nougat to be safety and health, and to have a significantly increased crisp feeling. Iodine, collagen elastic material, rutin, lycopene and selenium-rich yeast are added in the nougat, thus the nougat is rich in nutrition and can repair the symptoms caused by radiation and prevent cancer. The varieties and functions of nougat are increased, and the shortcomings of relatively simple nougat in the market are made up.

Description

technical field [0001] The invention belongs to the field of food, in particular to an anti-radiation nougat. Background technique [0002] Nougat is a moderately aerated candy, which originated in the Ming Dynasty in China. It has a long history and a unique flavor. It is one of the most important branches of candy. The function and variety of traditional nougat are relatively single. It is generally white peanut nougat. The proportion of white sugar in the syrup used is high. The nougat produced has high sweetness and high sugar content. Regular consumption does not meet the standard of reasonable nutrition , and it is easy to have adverse effects on teeth and oral cavity, which greatly limits the consumption of nougat. [0003] With the continuous improvement of people's living standards and the increase of various electrical appliances, there is more and more radiation. Mobile phones, computers, induction cookers, etc. will generate a lot of radiation, especially in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36
Inventor 周长明
Owner YINGSHANG HAOYUAN FOOD
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