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Red date nougat and preparation method thereof

A production method and technology of nougat, applied in confectionary, confectionery industry, food science, etc., can solve the problems of unstable bubbles, no change, and accelerated oil fission, so as to reduce the glass transition temperature and prevent sugar crystals The precipitation and the effect of reducing the stirring force

Inactive Publication Date: 2018-09-14
NINGXIA ZHONGXI JUJUBE IND LTD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Nougat generally refers to candy made of roasted nuts and honey, which can be divided into soft and hard. The soft one is white nougat made of protein, and the hard one is brown and made of caramel. It has a hard and brittle taste. , the nougat in the prior art has the following deficiencies: 1, the air bubbles of the gas-filled candy are unstable, thereby affecting the product quality, and the mouthfeel is not good
Egg protein is easily denatured by continuous high-temperature heating; rapid stirring may cause a large number of bubbles formed by the foaming agent to burst, and sugar crystals will be precipitated and easily hardened; 2. The foaming agent does not foam and cannot fully foam, resulting in high moisture content in the product , the product has a high moisture content and is prone to dampness and deterioration; 3. When Lingwu long jujube is made into jujube blocks, the skin of the jujube is hard, the color is seriously browned, and the fragrance is not obvious
4. Nougat uses peanuts and melon seeds as filling materials, and the oil content is relatively high, while the water content in the finished nougat is 6%-9%. The presence of water will accelerate the fission of oil and prevent the smell of rancidity after a long time , reduce food shelf life
[0006] 3. Peanut nougat (CN103636893A). This patent only uses egg white as the foaming agent, which is relatively simple, and the egg protein is easily denatured when forming bubbles, which leads to the instability of the formed bubbles and affects the crisp taste of the product.
[0007] The above-mentioned patents still have no change in the air bubble content and the rancid smell of adding auxiliary materials

Method used

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  • Red date nougat and preparation method thereof
  • Red date nougat and preparation method thereof
  • Red date nougat and preparation method thereof

Examples

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Embodiment Construction

[0048] The present invention will be described in further detail below through specific examples. The following examples are only descriptive, not restrictive, and cannot limit the protection scope of the present invention in turn.

[0049] The present invention provides a kind of jujube nougat and preparation method, and the present invention heats up through programming (such as image 3 ), the spray puffing process is supplemented by the whole process of sealing freezing and starch microcrystallization treatment, the egg protein can fully play the role of the surfactant, the protein and the sugar interweave to form a network, and the air bubbles are fixed in the middle of the protective film, while the addition of pro- Water-based starches, they can react with the protein in the blowing agent to form molecular complexes, resulting in a film, and the bubbles will not collapse when exposed to heat or excessive moisture content. In this way, the nougat can form a good texture ...

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Abstract

The invention relates to red date nougat and a preparation method thereof. The method comprises the pretreatment of raw materials and the preparation of the nougat. The method specifically comprises the following steps: syrup decoction, cooling, blending, sealed freezing, sealed low-temperature crushing, spray puffing, and forming and packaging. The method adopts temperature programming and spraypuffing process supplemented by whole-course sealing freezing and starch micro-crystallization treatment, so that ovalbumin can fully exert the function of surfactant, protein and sugar are mutually woven to form nets, and bubbles are fixed in the middle of protective films. Besides, the added hydrophilic starch can react with the protein in a foaming agent to generate a molecular complex and to form thin films, and when the films are heated and water content is extremely high, the bubbles do not break, so that the nougat has good texture and taste feel difference, thereby achieving the pleasure of mouth feel and taste.

Description

technical field [0001] The invention belongs to the field of candy, in particular to a kind of candy made from red dates, especially a kind of red date nougat and its production method. Background technique [0002] Nougat generally refers to candy made of roasted nuts and honey, which can be divided into soft and hard. The soft one is white nougat made of protein, and the hard one is brown and made of caramel. It has a hard and brittle taste. , the nougat in the prior art has the following disadvantages: 1, the air bubbles of the aerated candy are unstable, thereby affecting the product quality, and the mouthfeel is not good. Egg protein is easily denatured by continuous high-temperature heating; rapid stirring may cause a large number of bubbles formed by the foaming agent to burst, and sugar crystals will be precipitated and easily hardened; 2. The foaming agent does not foam and cannot fully foam, resulting in high moisture content in the product , the product has a hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/44A23G3/42A23G3/48A23G3/52A23G3/46
CPCA23G3/42A23G3/44A23G3/46A23G3/48A23G3/52
Inventor 李喜宏李杰杨维巧张宇峥朱刚
Owner NINGXIA ZHONGXI JUJUBE IND LTD LTD
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