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Nougat and preparation method thereof

A technology of nougat and nougat, applied in confectionery, confectionary industry, food science, etc., can solve problems such as poor taste, narrow applicable population, sticky teeth, etc.

Active Publication Date: 2018-03-23
海南春光食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nougat is generally divided into two types: soft and hard. Among them, hard nougat has a hard, brittle texture, poor taste, and narrow applicable population, while soft nougat often has poor taste and sticky teeth due to unreasonable prescription and processing methods. and other phenomena

Method used

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  • Nougat and preparation method thereof
  • Nougat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of nougat, by weight, comprising the following components: 150g of coconut milk, 5kg of glucose syrup, 22kg of peanut grains, 7kg of cream, 25kg of white granulated sugar, 6kg of trehalose, 60g of protein, 12g of edible salt, 55g of shiitake mushroom powder, Tremella fine powder 25g, kelp fine powder 12g, brown algae fine powder 2g, centipede algae fine powder 2g, dulse palmate fine powder 4g.

[0023] This nougat is made by following preparation method:

[0024] S1: Sugar preparation solution: mix white granulated sugar and edible salt, add water to mix according to the material-to-liquid ratio of 1:1, heat to dissolve, filter, heat up to 85°C, keep for 20 minutes, add trehalose, mix well, cool down, and obtain sugar solution ;

[0025] S2: Syrup production: According to the temperature gradient of 55°C, 70°C, 88°C, 95°C, 110°C, and 89°C, the temperature gradient is used to cook the syrup, each temperature change must be completed within 15 minutes, and the tem...

Embodiment 2

[0032] A kind of nougat, comprising the following components by weight: 100g of coconut milk, 5kg of glucose syrup, 20kg of peanuts, 5kg of cream, 25kg of white granulated sugar, 5kg of trehalose, 50g of protein, 10g of edible salt, 50g of shiitake mushroom powder, Tremella fine powder 25g, kelp fine powder 10g, brown algae fine powder 1g, centipede algae fine powder 2g, dulse palmate fine powder 1g.

[0033] This nougat is made by following preparation method:

[0034] S1: Sugar preparation solution: mix white granulated sugar and edible salt, add water to mix according to the ratio of material to liquid 1:2, heat to dissolve, filter, heat up to 90°C, keep for 15 minutes, add trehalose, mix well, cool to obtain sugar solution ;

[0035] S2: Syrup production: According to the temperature gradient of 65°C, 75°C, 92°C, 100°C, 120°C, and 108°C, the temperature gradient is used to cook the syrup, each temperature change must be completed within 10 minutes, and the temperature sho...

Embodiment 3

[0042] A kind of nougat, comprising the following components by weight: 250g of coconut milk, 7kg of glucose syrup, 30kg of peanut grains, 10kg of cream, 35kg of white granulated sugar, 10kg of trehalose, 100g of protein, 50g of edible salt, 150g of shiitake mushroom powder, Tremella fine powder 35g, kelp fine powder 30g, brown algae fine powder 5g, centipede algae fine powder 4g, dulse palmate fine powder 5g.

[0043] This nougat is made by following preparation method:

[0044] S1: Sugar preparation solution: mix white granulated sugar and edible salt, add water to mix according to the ratio of material to liquid 1:2, heat to dissolve, filter, heat up to 90°C, keep for 15 minutes, add trehalose, mix well, cool to obtain sugar solution ;

[0045] S2: Syrup production: According to the temperature gradient of 60°C, 72°C, 90°C, 98°C, 115°C, and 95°C, the temperature gradient is used to cook the syrup. Each temperature change should be completed within 12 minutes, and the tempe...

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Abstract

The invention provides nougat and a preparation method thereof. The nougat comprises the following components: coconut juice, glucose syrup, peanut kernels, cream, white granulated sugar, trehalose, proteins, edible salt, fine lentinus edodes powder, fine white fungus powder, fine kelp powder, fine brown algae powder, fine grateloupia filicina powder and fine rhodymeniapalmata powder. The components contain a plurality of nutrient substances and flavor substances. Besides, the preparation method of the nougat is improved on the basis of traditional technologies, for instance, a temperature gradient-type pulp boiling process and secondary pulp flushing are provided. At the same time, the coordination effect between the components ensures that after the addition of the other flavor substances and nutrient substances, products do not weak in texture form, color, mouth feel and flavor, but have better quality compared with products in the prior art.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nougat and a preparation method thereof. Background technique [0002] Nougat, also known as protein sugar, is a candy made from protein, syrup, nuts, etc. through aerated processing. Its foreign name is Nougag, so it is transliterated into "Nougat". [0003] Nougat is generally divided into two types: soft and hard. Among them, hard nougat has a hard, brittle texture, poor taste, and narrow applicable population, while soft nougat often has poor taste and sticky teeth due to unreasonable prescription and processing methods. And so on. At present, the nougat on the market mainly contains nuts such as peanuts, pine nuts, and almonds. It has a nutty and milky flavor, and the flavor and nutrition are relatively simple. Nougat with good flavor is an urgent problem for those skilled in the art. Contents of the invention [0004] Aiming at the deficiencies of the above p...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/46A23G3/44A23G3/36
CPCA23G3/36A23G3/362A23G3/42A23G3/44A23G3/46A23G3/48
Inventor 黄春光
Owner 海南春光食品有限公司
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