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Nougat and preparation method thereof

A nougat and caramel technology, applied in confectionery, confectionary industry, food science, etc., can solve the problems of low nutritional value, simple materials, high sugar content, etc., to prevent and treat heart disease, lower blood pressure, and improve blood circulation Effect

Inactive Publication Date: 2017-12-08
全亚力
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nougat currently on the market has shortcomings such as simple materials, high sugar content, and low nutritional value, which can no longer meet people's increasingly high requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of nougat and preparation method thereof, comprises the following steps:

[0020] (1) Material selection and preparation of oats and sorghum: Put cleaned sand and gravel in the frying pan and heat it up in the wok, take 26Kg of oats and 30Kg of sorghum into the wok and stir-fry over high heat until golden, crispy and rich in aroma , use a sieve to remove sand and gravel, and get fried oats and sorghum for later use;

[0021] (2) Preparation of mint leaves: mint 3Kg of mint leaves to obtain mint leaf slag, set aside;

[0022] (3) Preparation of foaming agent, take 4Kg of egg protein and add 6Kg of cold water to soak for 4 hours, transfer it to a heating pot, and stir at 95°C at a stirring speed of 700 rpm to completely dissolve it to obtain a foaming agent. spare;

[0023] (4) Preparation of aerated sugar base: Mix 10Kg of maltose and 6Kg of lactose evenly, then add 7Kg of water, boil over medium-low heat until all melted into syrup, filter with a sieve, and boi...

Embodiment 2

[0028] A kind of nougat and preparation method thereof, comprises the following steps:

[0029] (1) Material selection and preparation of oats and sorghum: Put cleaned sand and gravel in the frying pan and heat it up in the wok, take 25Kg of oats and 31Kg of sorghum into the wok and stir-fry over high heat until golden, crispy and rich in aroma , use a sieve to remove sand and gravel, and get fried oats and sorghum for later use;

[0030] (2) Preparation of mint leaves: mint 2Kg mint leaves to obtain mint leaf slag, set aside;

[0031] (3) Preparation of foaming agent, take 4.5Kg of egg protein and add 5Kg of cold water to soak for 4.5 hours, transfer to a heating pot, stir at 90°C at a stirring speed of 750 rpm to completely dissolve it, and obtain a foaming agent ,spare;

[0032] (4) Preparation of aerated sugar base: Mix 9.5Kg of maltose and 7Kg of lactose evenly, then add 6Kg of water, boil over medium and low heat until all melted into syrup, then filter with a sieve, a...

Embodiment 3

[0037] A kind of nougat and preparation method thereof, comprises the following steps:

[0038] (1) Material selection and preparation of oats and sorghum: Put cleaned sand and gravel in the frying pan and heat it up in the wok, take 24Kg of oats and 32Kg of sorghum into the wok and stir-fry over high heat until golden, crispy and rich in aroma , use a sieve to remove sand and gravel, and get fried oats and sorghum for later use;

[0039] (2) Preparation of mint leaves: mint 1Kg of mint leaves to obtain mint leaf slag, set aside;

[0040] (3) Preparation of foaming agent, take egg protein 5Kg and add 4Kg of cold water to soak for 5 hours, transfer to a heating pot, stir at 85°C at a stirring speed of 800 rpm to completely dissolve it, and obtain a foaming agent, spare;

[0041] (4) Preparation of aerated sugar base: Mix 9Kg of maltose and 8Kg of lactose evenly, then add 5Kg of water, boil over medium and low heat until all melted into syrup, filter with a sieve, and boil at ...

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PUM

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Abstract

The invention discloses a nougat and a preparation method thereof, comprising the following raw materials in parts by weight: 24-26 parts of oats, 30-32 parts of sorghum, 12-14 parts of maltose, 7-9 parts of butter, and 8 parts of lactose ‑12 parts, 1‑3 parts of mint, 0.6‑0.8 parts of vanillin, 4‑5 parts of egg protein, 5‑7 parts of low-fat milk powder, appropriate amount of water, through the selection and preparation of oats and sorghum, and the preparation of mint leaves , preparation of foaming agent, preparation of inflated sugar base, boiling sugar, mixing, cooling and forming, the nougat is rich in phosphorus, iron, calcium, B vitamins, niacin, folic acid, pantothenic acid and many A kind of amino acid, which has the medical value and health care function of improving blood circulation, lowering blood pressure, lowering cholesterol, preventing and treating colorectal cancer, preventing and treating heart disease, benefiting the spleen and warming the middle, astringing the intestines and stopping diarrhea.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nougat and a preparation method thereof. Background technique [0002] Oat (Latin scientific name: Avena sativa L.) is a grass plant, which is called brome and wild wheat in "Compendium of Materia Medica". Oats are not easy to peel, so they are called skin oats. They are a low-sugar, high-nutrition, high-energy food. According to a comprehensive analysis by the Institute of Health, Chinese Academy of Medical Sciences, Chinese naked oats contain 15.6% of crude protein, 8.5% of fat, as well as calories released by starch and elements such as phosphorus, iron, calcium, etc. Compared with the other 8 kinds of grains, they are all among the best. The water-soluble dietary fiber in oats is 4.7 times and 7.7 times that of wheat and corn, respectively. Oats are rich in B vitamins, niacin, folic acid, and pantothenic acid, especially vitamin E, which is as high as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00
Inventor 全亚力
Owner 全亚力
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