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Ginger-flavored linseed nougat and preparation method thereof

A flaxseed and nougat technology, applied in confectionery, confectionary industry, food science, etc., can solve the problems of ginger-flavored flaxseed nougat that have not been seen yet, improve the original taste and flavor, and increase nutritional value , the effect of increasing the content of natural nutrients

Inactive Publication Date: 2018-11-20
CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Ginger-flavored flaxseed nougat has not yet been seen on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, the preparation of ginger-flavored flaxseed nougat

[0030] Ingredients: 100g corn syrup, 27.3g whole milk powder; 17g flaxseed; 16.4g water; 14.1g egg white; 11.8g flaxseed oil; 18.2g flaxseed protein powder; 12.5g white sugar; 4.1g butter; g; salt 0.8g.

[0031] Preparation:

[0032] 1) Beat the egg whites until stiff; fry flaxseed at 130°C for 3 minutes; mix corn syrup, white sugar, salt, and water and boil over medium heat. After boiling slightly, turn to medium-low heat and stir. Cook over high heat, stirring constantly, until the temperature of the syrup is 135°C.

[0033] 2) Pour the beaten egg whites into the boiled syrup and stir with a mixer at the same time.

[0034] 3) Add milk powder, linseed oil, linseed protein powder, butter, ginger, and linseed, stir well, pour into a plate, and knead for 5 minutes.

[0035] 4) Shaping; after cooling to room temperature, cut into pieces and pack.

Embodiment 2

[0036] Embodiment 2, preparation of ginger-flavored flaxseed nougat

[0037] Ingredients: 100g corn syrup, 31.8g whole milk powder; 18.2g flaxseed; 15.9g water; 15.9g egg white; 11.4g flaxseed oil; 13.6g flaxseed protein powder; 13.6g white sugar; 4.5g cream; ginger 11.3g; salt 0.9g.

[0038] Preparation:

[0039] 1) Beat the egg whites until stiff; bake flaxseeds at 140°C for 2 minutes; mix corn syrup, white sugar, salt, and water and boil over medium heat. After boiling slightly, turn to medium-low heat and stir. Cook over high heat, stirring constantly, until the temperature of the syrup is 138°C.

[0040] 2) Pour the beaten egg whites into the boiled syrup and stir with a mixer at the same time.

[0041] 3) Add milk powder, linseed oil, linseed protein powder, butter, ginger, and linseed, stir well, pour into a plate, and knead for 3 minutes.

[0042] 4) Shaping; after cooling to room temperature, cut into pieces and pack.

Embodiment 3

[0043] Embodiment 3, preparation of ginger-flavored flaxseed nougat

[0044] Ingredients: 100g corn syrup, 36.4g whole milk powder; 19g flaxseed; 14.1g water; 16.4g egg white; 9.1g flaxseed oil; 9.1g flaxseed protein powder; 14.1g white sugar; ; Salt 0.92g.

[0045] Preparation:

[0046] 1) Beat egg whites until stiff; fry flaxseed at 135°C for 2 minutes; mix corn syrup, white sugar, salt, and water and boil over medium heat. After boiling slightly, turn to medium-low heat and stir. Cook over high heat, stirring constantly, until the temperature of the syrup is 136°C.

[0047] 2) Pour the beaten egg whites into the boiled syrup and stir with a mixer at the same time.

[0048] 3) Add milk powder, linseed oil, linseed protein powder, butter, ginger, and linseed, stir well, pour into a plate, and knead for 3 minutes.

[0049] 4) Shaping; after cooling to room temperature, cut into pieces and pack.

[0050] This product is soft and easy to chew, with a special aroma of flaxseed...

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PUM

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Abstract

The invention provides ginger-flavored linseed nougat and a preparation method thereof. The ginger-flavored linseed nougat is prepared from the following raw materials in percentage by weight: 27.3-36.4 parts of whole milk powder, 13.6-20.5 parts of linseeds, 14.1-16.4 parts of water, 14.1-16.4 parts of egg white, 9.1-11.8 parts of linseed oil, 9.1-18.2 parts of linseed protein powder, 9.1-15.9 parts of white granulated sugar, 4.1-6.8 parts of cream, 6.8-15.9 parts of ginger and 0.7-1 part of table salt added to per 100 parts by weight of corn syrup. The linseeds, linseed oil, linseed proteinand ginger are rationally added to the nougat, thereby increasing the content of natural nutrients, improving the original taste of the nougat, and improving the nutritional value of the nougat. The nougat is a very promising candy.

Description

technical field [0001] The invention relates to a food processing method, in particular to a ginger-flavored flaxseed nougat and a preparation method thereof. Background technique [0002] With the prevalence of low-sugar and low-fat diet concepts, traditional candies are labeled as non-nutritive calorie foods. The Mintel report "Candy-China-December 2016" shows that the candy market fell by 5.1% during 2015-2016. However, functional candies such as throat lozenges and vitamin C sugar are growing steadily. At the same time, consumers are gradually pursuing healthy foods with simple ingredients, and their demand for clean labels is increasing. Therefore, the development of nutritious and delicious candies is an urgent problem to be solved in the current market. [0003] Nougat is a semi-soft candy made of protein, syrup, oil, nuts, etc. through inflatable processing, mainly peanut nougat, but as one of the most popular candies among consumers, the nougat market The lack of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/40A23G3/42A23G3/44A23G3/46A23G3/48A23G3/36A23G3/00
CPCA23G3/0002A23G3/001A23G3/0019A23G3/0044A23G3/36A23G3/40A23G3/42A23G3/44A23G3/46A23G3/48
Inventor 倪元颖王坤立岳宝王笑园吴嘉斓王宇晓
Owner CHINA AGRI UNIV
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