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Macadimia nut nougat and preparation method thereof

A technology of nougat and nuts, applied in the field of candy preparation technology, can solve the problems of short shelf life and the like

Pending Publication Date: 2021-04-27
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nougat prepared by the invention has the characteristics of soft and chewy texture, rich milk flavor, mellow mouthfeel, sweet but not greasy, etc., but still has the problem of being oxidized and spoiled, and the shelf life is not long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0033] The preparation method of described macadamia nut nougat, comprises the following steps:

[0034]S1: remove the cores of macadamia nuts and peanuts, and roast at 100-140°C until the water content is 4%-6%; set aside;

[0035] S2: Take egg whites, beat at a speed of 220-260r / min for 2-3 minutes, add fructose syrup, and continue to beat at a speed of 220-260r / min for 8-12 minutes until white and hard foams are formed. get protein base;

[0036] S3: Put the gelatin into the steam cabinet after fully absorbing water and heat it, keep the temperature at 90-100°C for 12-18min, so that the gelatin is completely dissolved, and the gelatin liquid is prepared;

[0037] S4: Add white granulated sugar into water, heat to dissolve, when the white granulated sugar is completely dissolved, continue to add corn syrup to the water in which the white granulated sugar is dissolved, continue heating and boiling, stop heating when the temperature reaches 135-140°C, and obtain sugar liquid...

Embodiment 1

[0042] A macadamia nut nougat in parts by weight, comprising the following raw materials: 25 parts of macadamia nuts, 10 parts of white sugar, 45 parts of corn syrup, 16 parts of fructose syrup, 13 parts of glucose powder, 4 parts of egg white, 4 parts of gelatin -5 parts, 1 part of Fang Deng, 10 parts of skimmed milk powder, 7 parts of anhydrous butter, 6 parts of peanuts, 3 parts of sesame, 0.3 parts of soybean lecithin, 0.5 parts of tert-butyl hydroquinone, 0.3 parts of tea polyphenols, vitamin 1.4 parts of E, 0.5 parts of citric acid, 0.1 parts of magnesium stearate, and 0.4 parts of microcrystalline cellulose.

[0043] The preparation method of described macadamia nut nougat, comprises the following steps:

[0044] S1: remove the pits of macadamia nuts and peanuts, and roast at 120°C until the water content reaches 4%; set aside;

[0045] S2: Take egg whites, beat at a speed of 240r / min for 2 minutes, then add fructose syrup, continue to beat at a speed of 220r / min for 1...

Embodiment 2

[0052] A macadamia nut nougat in parts by weight, comprising the following raw materials: 30 parts of macadamia nuts, 15 parts of white sugar, 40 parts of corn syrup, 17 parts of fructose syrup, 15 parts of glucose powder, 3 parts of egg white, 5 parts of gelatin 2 parts of Fang Deng, 8 parts of skimmed milk powder, 8 parts of anhydrous butter, 8 parts of peanuts, 4 parts of sesame seeds, 0.1 parts of soybean lecithin, 0.8 parts of tert-butyl hydroquinone, 0.5 parts of tea polyphenols, vitamin E1. 6 parts, vitamin C 0.2 parts, maltodextrin 0.2 parts, microcrystalline cellulose 0.1 parts.

[0053] The preparation method of described macadamia nut nougat, comprises the following steps:

[0054] S1: remove the pits of macadamia nuts and peanuts, and roast at 140°C until the water content reaches 5%; set aside;

[0055] S2: Take egg whites, beat at a speed of 260r / min for 3 minutes, add fructose syrup, continue to beat at a speed of 240r / min for 8 minutes, until white and hard fo...

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PUM

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Abstract

The invention discloses macadimia nut nougat and a preparation method thereof, and belongs to the technical field of candy preparation processes. The macadimia nut nougat comprises the following raw materials of macadimia nuts, white granulated sugar, corn syrup, high fructose corn syrup, glucose powder, egg white, gelatin, fondant, skim milk powder, anhydrous cream, peanuts, sesame seeds, soyabean lecithin, tert-butylhydroquinone, tea polyphenol, vitamin E, an acidulant, a release agent and an anti-caking agent, wherein the dosage ratio of tert-butylhydroquinone to tea polyphenol to vitamin E is (0.2-0.8):(0.1-0.5):(1.2-1.6). According to the macadimia nut nougat, a reinforcing system composed of tert-butylhydroquinone, tea polyphenol and vitamin E is adopted, so that the peroxide value variation summarized in a storage process of the macadimia nut nougat is reduced.

Description

technical field [0001] The invention belongs to the technical field of candy preparation technology, and in particular relates to a macadamia nut nougat and a preparation method thereof. Background technique [0002] Candy has always been one of the snack foods that people consume very high. As a daily consumer product, it is an important part of the retail market. Candy not only has bright colors, but also has a variety of tastes and varieties, and the packaging of candies Brightness, uniqueness, delicacy, etc. are all important reasons why people choose candy. From the perspective of the development process of the entire candy industry, the proportion and influence of candy in the consumer market are increasing. More importantly, the production technology and production equipment required to make candy are constantly evolving with the development of science and technology. Progress, even a qualitative leap. Candy is made of white sugar, glucose or starch syrup or other s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23L3/3472A23L3/349A23L3/3544
CPCA23G3/48A23L3/3472A23L3/349A23L3/3544A23V2002/00A23V2200/02A23V2200/16A23V2200/208A23V2250/032A23V2250/2132A23V2250/214A23V2250/51084A23V2250/5432A23V2250/606A23V2250/61A23V2250/712A23V2250/5114A23V2250/708
Inventor 覃振师王文林宋海云贺鹏张涛郑树芳陈海生谭秋锦汤秀华黄锡云许鹏谭德锦肖海艳韦媛荣何铣扬莫庆道李海碧韦哲君杨爱芳
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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