Cream candy with taste of mustard and tis preparation method

A production method and mustard technology, applied in confectionery, confectionery industry, food preparation and other directions, can solve problems such as affecting appetite and product greasy feeling.

Inactive Publication Date: 2005-01-05
聚宝金昊农业高科有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the toffee currently on the market is made of cream, sugar, some chemical flavoring agents and some additives. If you eat too much, the product will be greasy and affect your appetite.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A kind of mustard toffee, its component and percentage by weight are:

[0012] Mustard 10% White Sugar 17% Maltose 27%

[0013] Cream 8% Milk Powder 8% Edible Gelatin 10%

[0014] 2. A method for producing mustard toffee. The mustard is superfinely pulverized, then fully stirred and mixed with white granulated sugar, maltose, butter, milk powder, and edible gelatin to make granules and packaged.

Embodiment 2

[0016] A kind of mustard toffee is characterized in that: its component and weight percentage are:

[0017] Mustard 25% White Sugar 20% Maltose 35%

[0018] Cream 6% Milk Powder 6% Edible Gelatin 8%

[0019] 2. A production method of mustard toffee, which is characterized in that: the mustard is superfinely pulverized, then fully stirred and mixed with white granulated sugar, maltose, butter, milk powder, and edible gelatin to make granules and packaged.

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PUM

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Abstract

A mustard toffee is prepared from (in wt. ratio) mustard (1-30%), granular white sugar (10-26%), maltose (10-52%), butter (6-8%), milk powder (6-8%), and edible gelatin (1-28%) through superfine pulverizing of mustard, mixing with others and granulating.

Description

technical field [0001] The invention relates to a milk candy and a production method thereof. Background technique [0002] Most of the toffees currently on the market are made of cream, sugar, some chemical flavoring agents and some additives. If you eat too much, the product will feel greasy and affect your appetite. Contents of the invention [0003] The purpose of the present invention is to provide a kind of taste toffee. [0004] The purpose of the present invention is achieved in the following manner: [0005] A kind of mustard toffee, its component and percentage by weight are: [0006] Mustard 1-30% White sugar 10-26% Maltose 10-52% [0007] Cream 6-8% Milk powder 6-8% Edible gelatin 1-28% [0008] The invention discloses a production method of mustard toffee. The mustard is superfinely pulverized, then fully stirred and mixed with white granulated sugar, maltose, butter, milk powder and edible gelatin to make granules and packaged. [0009] The present inven...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/00A23L27/18
Inventor 刘蒙榕
Owner 聚宝金昊农业高科有限公司
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