Penetrated type sandwiched nougats and preparation process therefor

A nougat, through-type technology, applied in the field of through-type sandwich nougat and its preparation process, can solve the problems of leaving only, limited production efficiency, disappearance of the taste and taste of the slurry, etc., and achieves industrialization of the preparation process, stomata, etc. Fine and uniform effect with high degree of automation

Active Publication Date: 2020-01-03
沈阳市贝贝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Usually crispy hard candies or tough marshmallows are used as the candies for the outer coating. When chewing, the outer coating layer and the inner slurry do not have the taste of simultaneous fusion, which is likely to cause the taste and taste of the slurry to disappear in advance. Finally Only the taste of the outer coating layer is left; most of its production processes are formed by mold forming, intermittent pouring or extrusion injection. In large-scale industrial production, the production efficiency is limited to a certain extent, and a continuous assembly line cannot be formed.

Method used

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  • Penetrated type sandwiched nougats and preparation process therefor
  • Penetrated type sandwiched nougats and preparation process therefor
  • Penetrated type sandwiched nougats and preparation process therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A through-type sandwich nougat, including nougat sugar body 1 and slurry 2, nougat sugar body 1 is calculated by mass percentage, and includes the following raw materials: 15% cocoa butter substitute, 35% white granulated sugar, 22% malt syrup %, 10% nut crumbs, 8% prepared milk powder, 1% edible gelatin, 0.3% phospholipid, and the rest is water.

[0028] Such as Figure 1-Figure 3 Shown:

[0029] The nougat sugar body 1 is in the shape of a cuboid. The nougat sugar body 1 includes a lower layer of sugar body 11 and an upper layer of sugar body 12. A groove 111 is opened on the surface of the lower layer of sugar body 11. The groove 111 is poured with slurry 2. The sugar body 12 covers the lower layer of sugar body 11 and the slurry 2, and the lower layer of sugar body 11 and the upper layer of sugar body 12 are closely bonded.

[0030] A preparation method for through-type sandwich nougat, comprising the following preparation steps:

[0031] A1. Melting sugar:

[0...

Embodiment 2

[0050] A kind of preparation method of through type sandwich nougat, the difference with embodiment 1 is:

[0051] Nougat sugar body 1 is calculated by mass percentage, including the following raw materials: 18% cocoa butter substitute, 33% white sugar, 20% malt syrup, 10% nut crumbs, 7% modulated milk powder, 1.5% practical gelatin, 0.2% phospholipid %, the rest is water.

[0052] In step A8, the strip-shaped sugar body is cut horizontally by direct cutting, and then coated with a chocolate coating on the horizontal cut to seal the slurry, so that the through-type sandwich nougat has a richer taste.

Embodiment 3

[0054]A kind of preparation method of through type sandwich nougat, the difference with embodiment 1 is,

[0055] Nougat sugar body 1 is calculated by mass percentage, including the following raw materials: 16% cocoa butter substitute, 34% white sugar, 24% maltose syrup, 10% nut crumbs, 7.5% modulated milk powder, 1.2% edible gelatin, 0.3% phospholipid %, the rest is water.

[0056] In step A8, the strip-shaped sugar body is cut horizontally by direct cutting, and then coated with a chocolate coating on the horizontal cut to seal the slurry, so that the through-type sandwich nougat has a richer taste.

[0057] Randomly select 500 people and divide them into 10 groups with 50 people in each group. Personnel in each group taste the sandwiched nougat prepared in Examples 1-3 and the commercially available nougat respectively, and score their mouthfeel. The scoring standard is 1-10, and finally take the average count, the results are shown in the table below:

[0058] ...

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Abstract

The invention relates to the technical field of candy production and particularly relates to penetrated type sandwiched nougats and a preparation process therefor. The penetrated type sandwiched nougats disclosed by the invention comprise nougat bodies and slurry, wherein the nougat bodies are prepared from a cocoa butter replacer, white granulated sugar, malt syrup, broken nut kernels, blended powdered milk, edible gelatin, phospholipid and water. According to the penetrated type sandwiched nougats and the preparation process therefor, the sandwiched nougats are produced through the steps ofsugar melting, inflated stirring, cooling forming, groove rolling, slurry sprinkle-injecting, outer skin covering, slitting knife cutting and traversing knife cutting, and the nougat bodies and internal slurry are perfectly fused, so that mouth feel of the penetrated type sandwiched nougats is more easily accepted and loved by customers; and the preparation process for the penetrated type sandwiched nougats is high in degree of industrialization and automation.

Description

technical field [0001] The invention relates to the technical field of candy production, in particular to a through-type sandwich nougat and a preparation process thereof. Background technique [0002] Nougat is a moderately inflated candy. Ordinary nougat is a white, loose, flexible and brittle candy made of granulated sugar, starch syrup, nuts, etc. It has a relatively tight texture and a density of 0.8-1.05g / cm 3 , slightly elastic, fine texture, with two distinctly different textures: crunchy and flexible. According to the texture characteristics of nougat, it can be divided into two categories: toughness and brittleness. It can be divided into soft toughness and toughness, and brittle can be divided into soft brittleness and brittleness; the sandwich candy is made of hard candy or marshmallow as the outer covering, and various pulps are wrapped inside, and the taste varies with the different pulps. [0003] Usually crispy hard candies or tough marshmallows are used as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/46A23G3/42A23G3/40A23G3/36A23G3/54A23G3/52
CPCA23G3/48A23G3/46A23G3/42A23G3/40A23G3/362A23G3/545A23G3/52Y02P60/80
Inventor 王福军
Owner 沈阳市贝贝食品有限公司
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