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
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[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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