Cream candy with taste of mustard and its 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: 2003-05-07
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 milk candy, its component and weight percentage are:

[0012] Mustard 10% 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, and then fully stirred and mixed with white granulated sugar, maltose, cream, milk powder and edible gelatin to form granules and packaged.

Embodiment 2

[0016] A mustard toffee, characterized in that: its component and percentage by weight are:

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

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

[0019] 2, a production method of mustard toffee, it is characterized in that: get mustard superfine pulverization, then fully stir and mix with white granulated sugar, maltose, cream, milk powder, edible gelatin, make granule, package.

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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 present invention relates to a milk candy and a production method thereof. Background technique [0002] Most of the toffee currently on the market are made of cream, sugar, plus some chemical flavoring agents and some additives. If you eat too much, it will cause the product to feel greasy and affect your appetite. SUMMARY OF THE INVENTION [0003] The object of the present invention is to provide a flavored toffee. [0004] The purpose of this invention is to realize by the following way: [0005] A kind of mustard milk candy, its component and weight percentage are: [0006] Mustard 1-30% Sugar 10-26% Maltose 10-52% [0007] Cream 6-8% Milk Powder 6-8% Edible Gelatin 1-28% [0008] A method for producing mustard toffee comprises the following steps of ultra-fine grinding of mustard, and then fully stirring and mixing with white granulated sugar, maltose, cream, milk powder and edible gelatin to prepare granules and packaging. [0009] The...

Claims

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Application Information

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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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