CN102669379B - Complex formulation method capable of improving shape-keeping performance of nougat - Google Patents
Complex formulation method capable of improving shape-keeping performance of nougat Download PDFInfo
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- CN102669379B CN102669379B CN2012101478789A CN201210147878A CN102669379B CN 102669379 B CN102669379 B CN 102669379B CN 2012101478789 A CN2012101478789 A CN 2012101478789A CN 201210147878 A CN201210147878 A CN 201210147878A CN 102669379 B CN102669379 B CN 102669379B
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Abstract
The invention discloses a complex formulation method capable of improving the shape-keeping performance of nougat. According to the invention, a complex formulation technology for emulsifiers is adopted, and the shape-keeping performance of nougat is improved and the shelf life of nougat is prolonged by reasonably choosing different kinds of emulsifiers and controlling the matching ratio of all components. The nougat prepared by the complex formulation method disclosed by the invention is soft in mouthfeel, fine in texture, highly chewy, capable of generating a new mouthfeel which is not abrasive and not sticky to tooth, free from collapse and deformation, and capable of keeping the appearance in an ideal state.
Description
Technical field
The present invention relates to a kind of nougat that improves and hold the preparation method of shape property, belong to Bo product field.
Background technology
Nougat is a kind of candy that is mixed by milk, granulated sugar, starch, syrup, protein, peanut, oil, water etc., because its entrance is fragrant and sweet, and burst dense peanut and a milk is arranged, and has tasted and has chewed strength, therefore, deeply is subjected to liking of adult and child.
Nougat is typical aerated candy, by different texture characteristics can be divided into toughness nougat, fragility nougat and grittiness nougat several.But standing time of a specified duration easy Collapse Deformations all, thereby shortened the shelf life of product.
The formation of oagat saccharic structure not only is subject to the impact of aerating agent performance and degree of inflation, and the impact of the factors such as moisture of existence form, production method and the final products of be subject to filling a prescription composition, granulated sugar molecule.The soft durometer of nougat changes along with the difference of granulated sugar and syrup proportion of composing, when the shared ratio of granulated sugar composition is more, although hold quite a lot of that the shape effect can keep, when chewing nougat, the fragility or the grittiness matter structure that easily cause nougat to be easy to rupture; And can increase the sugariness of nougat, easily tooth and oral cavity are had a negative impact.Therefore, for what improve nougat, hold shape property, should not adopt constant batching program and processing method to reach this requirement.
Therefore, those skilled in the art is devoted to develop a kind of profile can keep desirable state, and the nougat of Collapse Deformation can not occur.
Summary of the invention
Because the above-mentioned defect of prior art, technical problem to be solved by this invention is to provide a kind of nougat that improves and holds the preparation method of shape property.
For achieving the above object, the invention provides a kind of nougat that improves and hold the preparation method of shape property.
The present invention adopts the compounded technology of emulsifying agent to reach this target of prolongation nougat shelf life.Be mainly by the different types of emulsifying agent of choose reasonable, and control the proportioning ratio of each component, thereby reach the raising nougat, hold shape property, extend this target of nougat shelf life.
For the preparation technology of nougat, usually only have higher infusion temperature and suitable degree of inflation just can make nougat possess the feature that mouthfeel is loose, quality is fine and smooth and chew the strength foot.Add appropriate edible oil and fat and also can increase the lubricity of sugared body, avoid adhesion, and improve mouthfeel property.But, after adding edible oil and fat, just have the problem of profit two-phase in the candy tissue, in order effectively to reduce the surface tension between oil-water interfaces in the candy tissue, make the profit two-phase obtain uniform emulsification, thereby obtain relative stability, this just must use emulsifying agent.
Emulsifying agent is a kind of surfactant, can significantly reduce oil-water two-phase interfaces tension force after interpolation, promotes immiscible oil (lyophobic dust) and the dispersion between water (hydroaropic substance), thereby forms stable emulsion.In candy craft, the surface-active action of emulsifying agent is except showing its hydrophilic and oleophilic aspect, also shows material dispersion, keeps moisture, improves processability, improves the palatability of fragrance and the tissue of product, controls the aspects such as candy crystallization.Therefore, accurately select and the very important meaning that is formed with of using emulsifying agent to the processing of candy and quality.
Monoglyceride is a class emulsifying agent commonly used in candy craft,, owing to containing lipophilic group stearic acid group and hydrophilic group hydroxyl, therefore has very strong emulsibility, with hot water, strongly vibrates and can be scattered in water while mixing, and becomes oil/water type emulsifier.Monoglyceride is added in fatty candy, can improve the dispersiveness of fat, reduce the particle diameter of fat globule, thereby make product obtain stable emulsification structure, prevent product deformation; Also help simultaneously the toughness when improving product and chewing, prevent that the Bo used time from sticking to one's teeth.
Sucrose ester, because containing hydrophilic sucrose group and hydrophobic fatty acid group in its molecular structure,, so be a kind of nonionic surface active agent, has very strong surface-active.Due to the sucrose molecule with high-hydrophilic and oil loving fatty acid group, therefore, sucrose ester has hydrophily and lipophile, also is commonly used for the emulsifying agent in candy craft.Sucrose ester as commodity is mainly monoesters, dibasic acid esters and three esters and their mixed ester of sucrose and stearic acid, palmitic acid and oleic acid.Experiment shows, in sucrose ester, monoester content is higher, and hydrophily is stronger, otherwise dibasic acid esters, three ester contents are higher, and hydrophobicity is just stronger.Therefore, in candy craft, can reduce viscosity by hydrophilic radical and the lipophilic group ratio of controlling in the sucrose ester molecular structure, prevent that oil from separating out or crystallization, thereby make the nougat that makes can reach fine and smooth, do not stick to one's teeth and have good effect of holding type.
Particularly, the present invention improves nougat to hold the emulsifying agent that the preparation method of shape property selects is the mixture of sucrose ester and monoglyceride.
The nougat that improves provided by the invention is held the preparation method of shape property, is that its concrete technical scheme comprises the steps: to the improvement and perfection of original traditional nougat process
Step 1, making nougat sugar bubble base:
At first, soak, stir blowing agent and form the bubble base; Secondly, add the syrup of appropriate infusion to uniform temperature in this bubble base, mix pressurization and beat in inflation, form sugared bubble base;
Step 2, the mixture of sucrose ester and monoglyceride is added in edible oil and fat, mix at 30 temperature and make two-phase obtain sufficient emulsification;
Step 3, in 20 minutes, the mixture of above-mentioned edible oil and fat and emulsifying agent is joined in the sugared bubble base of step 1, fully stir;
Step 4, add again kernel in the sugared bubble base of above-mentioned steps three, fully stir, cooling, cutting, compressing.
Selected blowing agent, sucrose ester, monoglyceride, edible oil and fat, the kernel of the present invention is commercial goods, and this is not particularly limited.
The method that forms sugared bubble base in step 1 is the universal method for preparing in this area in the nougat method, can select suitable nougat raw material components to prepare corresponding syrup according to specific requirement, the nougat that improves of the present invention be held the preparation method of shape property this is not particularly limited.
In the specific embodiment of the present invention, selected emulsifying agent is that usage ratio is sucrose ester and the monoglyceride of 1: 1 (weight).Preferably, the HLB value of sucrose ester (Hydrophilic Lypophilic Balance) remains on 3～10.More preferably, the HLB value of sucrose ester is 5.The sucrose ester that adds and the addition of monoglyceride are 1% (weight) of nougat raw material components.
Improve during nougat holds the preparation method of shape property of the present invention, the joining day of emulsifying agent needs strict control.In preferred embodiments of the present invention, the emulsifying agent that first will prepare adds in edible oil and fat, mixes and makes two-phase obtain sufficient emulsification, obtains relative stability; After sugared body inflation is completed, in 20min, its mixture is joined in sugared bubble base fast.
Because edible oil and fat are defoamers, add and fashionablely will shorten its incorporation time as far as possible, and must be after inflation reaches requirement, namely in the end the stage adds, so as not to bubble collapse, volume-diminished.Kernel is also in the end to add, and it not only can promote crispness and the local flavor of mouthfeel, and can improve the stress of nougat sugar body, and what keep nougat should have form.Preferably, the edible oil and fat that add and the addition of kernel are respectively 8%, 40% (weight) of nougat raw material components.
Nougat mouthfeel by emulsifying agent preparation method of the present invention preparation is soft, quality is fine and smooth, chew the strength foot, can produce the new taste that sand does not stick to one's teeth; And Collapse Deformation can not occur, profile can keep desirable state.Find through overtesting, with the nougat that through emulsifying agent, does not improve, do not compare, the nougat that improves by the inventive method at room temperature standing time longer, generally can place for 1 year more.
The specific embodiment
Sucrose ester, monoglyceride, edible oil and fat, kernel used in following examples are commercial goods.
Embodiment 1
Step 1, at first, with albumen do (blowing agent) mixes with water soak after, stirring blowing agent formation bubble base; Secondly, add white granulated sugar, the starch syrup of appropriate infusion to uniform temperature in this bubble base, pass into compressed air, mix pressurization and beat in inflation, form sugared bubble base;
Step 2, to take weight ratio be sucrose ester and the monoglyceride of 1: 1, and after mixing, the edible oil and fat to adding 8% (weight) of relative nougat raw material components in its mixture, mix and make two-phase obtain sufficient emulsification;
Selected sucrose ester is that HLB is 3 sucrose ester;
Described sucrose ester and monoglyceride addition altogether is 1% (weight) of nougat raw material components;
Step 3, in 20 minutes, the mixture of above-mentioned edible oil and fat and emulsifying agent is joined in the sugared bubble base of step 1, fully stir;
Step 4, add the kernel of 40% (weight) of relative nougat raw material components in the syrup that step 3 boils, fully stir, cooling, cutting, compressing.
The nougat that the present embodiment is made is distributed to client 10 people of often edible nougat, and collects the feedback opinion after the nougat that these client's Bos make with the present embodiment.Result shows: 10 clearly expressions per capita: the nougat mouthfeel that the present embodiment makes is soft, quality is fine and smooth, chew the strength foot, improves a lot than the nougat on existing market.Choose at random 10 of the nougats that the present embodiment makes, placed 1 year under room temperature, through observing, the Collapse Deformation that naked eyes can be distinguished does not all occur in these 10 nougats.
Embodiment 2
Step 1, at first, with albumen do (blowing agent) mixes with water soak after, stirring blowing agent formation bubble base; Secondly, add white granulated sugar, the starch syrup of appropriate infusion to uniform temperature in this bubble base, pass into compressed air, mix pressurization and beat in inflation, form sugared bubble base;
Step 2, to take weight ratio be sucrose ester and the monoglyceride of 1: 1, and after mixing, the edible oil and fat to adding 8% (weight) of relative nougat raw material components in its mixture, mix and make two-phase obtain sufficient emulsification;
Selected sucrose ester is that HLB is 5 sucrose ester;
Described sucrose ester and monoglyceride addition altogether is 1% (weight) of nougat raw material components;
Step 3, in 20 minutes, the mixture of above-mentioned edible oil and fat and emulsifying agent is joined in the sugared bubble base of step 1, fully stir;
Step 4, add the kernel of 40% (weight) of relative nougat raw material components in the syrup that step 3 boils, fully stir, cooling, cutting, compressing.
The nougat that the present embodiment is made is distributed to client 10 people of often edible nougat, and collects the feedback opinion after the nougat that the edible the present embodiment of these clients makes.Result shows: 10 clearly expressions per capita: the nougat mouthfeel that the present embodiment makes is soft, quality is fine and smooth, chew the strength foot, improves a lot than the nougat on existing market.Choose at random 10 of the nougats that the present embodiment makes, placed 1 year under room temperature, through observing, the Collapse Deformation that naked eyes can be distinguished does not all occur in these 10 nougats.
Embodiment 3
Step 1, at first, with albumen do (blowing agent) mixes with water soak after, stirring blowing agent formation bubble base; Secondly, add the malt syrup of appropriate infusion to uniform temperature in this bubble base, pass into compressed air, mix pressurization and beat in inflation, form sugared bubble base;
Step 2, to take weight ratio be sucrose ester and the monoglyceride of 1: 1, and after mixing, the edible oil and fat to adding 8% (weight) of relative nougat raw material components in its mixture, mix and make two-phase obtain sufficient emulsification;
Selected sucrose ester is that HLB is 10 sucrose ester;
Described sucrose ester and monoglyceride addition altogether is 1% (weight) of nougat raw material components;
Step 3, in 20 minutes, the mixture of above-mentioned edible oil and fat and emulsifying agent is joined in the sugared bubble base of step 1, fully stir;
Step 4, add the kernel of 40% (weight) of relative nougat raw material components in the syrup that step 3 boils, fully stir, cooling, cutting, compressing.
The nougat that the present embodiment is made is distributed to client 10 people of often edible nougat, and collects the anti-suggestion of doing after the nougat that these client's Bos make with the present embodiment.Result shows: 10 clearly expressions per capita: the nougat mouthfeel that the present embodiment makes is soft, quality is fine and smooth, chew the strength foot, improves a lot than the nougat on existing market.Choose at random 10 of the nougats that the present embodiment makes, placed 1 year under room temperature, through observing, the Collapse Deformation that naked eyes can be distinguished does not all occur in these 10 nougats.
More than describe preferred embodiment of the present invention in detail.The ordinary skill that should be appreciated that this area need not creative work and just can design according to the present invention make many modifications and variations.Therefore, all technical staff in the art, all should be in the determined protection domain by claims under this invention's idea on the basis of existing technology by the available technical scheme of logical analysis, reasoning, or a limited experiment.
Claims (4)
1. one kind is improved nougat and holds the preparation method of shape property, it is characterized in that, comprises following steps:
Step 1, immersion, stirring blowing agent form the bubble base; The syrup that adds infusion in described bubble base, mix pressurization and beat in inflation, form sugared bubble base;
Step 2, with weight ratio, be that the sucrose ester of 1:1 and the mixture of monoglyceride add in edible oil and fat, mix under 30 ℃, the interpolation weight of wherein said sucrose ester and monoglyceride is 1% of nougat raw material components;
Step 3, the mixture that step 2 is obtained join in the sugared bubble base that step 1 obtains in 20min, fully stir;
Step 4, add kernel in the sugared bubble base that step 3 obtains, fully stir, cooling, cutting, compressing.
2. the nougat that improves as claimed in claim 1 is held the preparation method of shape property, and wherein, the HLB of described sucrose ester is 3～10.
3. the nougat that improves as claimed in claim 2 is held the preparation method of shape property, and wherein, the HLB of described sucrose ester is 5.
4. the nougat that improves as claimed in claim 1 is held the preparation method of shape property, and wherein, the interpolation weight of described edible oil and fat and kernel is respectively 8%, 40% of nougat raw material components.
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| CN102669379B true CN102669379B (en) | 2013-11-13 |
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| US5476678A (en) * | 1993-04-23 | 1995-12-19 | Amway Corporation | Composition for and method of producing a fiber fortified chewy or soft-textured confection candy |
| US6482465B1 (en) * | 1997-06-24 | 2002-11-19 | Biovail Technologies Ltd. | Positive hydration method of preparing confectionery and product therefrom |
| CN101317637A (en) * | 2007-06-08 | 2008-12-10 | 深圳市海川实业股份有限公司 | Emulsion stabilizer and preparation method thereof |
| CN101433256A (en) * | 2008-12-25 | 2009-05-20 | 王工一 | Nougat and preparation method thereof |
| CN102058004A (en) * | 2010-10-29 | 2011-05-18 | 江南大学 | Solid honey candy and preparation method thereof |
| CN102178024A (en) * | 2011-05-10 | 2011-09-14 | 杭州英仕利生物科技有限公司 | Peanut nougats with tea flavor and preparation method |
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| US6517886B1 (en) * | 1997-06-24 | 2003-02-11 | Biovail Corporation International | Positive hydration method of preparing confectionery and the resulting product |
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|---|---|---|---|---|
| US5476678A (en) * | 1993-04-23 | 1995-12-19 | Amway Corporation | Composition for and method of producing a fiber fortified chewy or soft-textured confection candy |
| US6482465B1 (en) * | 1997-06-24 | 2002-11-19 | Biovail Technologies Ltd. | Positive hydration method of preparing confectionery and product therefrom |
| CN101317637A (en) * | 2007-06-08 | 2008-12-10 | 深圳市海川实业股份有限公司 | Emulsion stabilizer and preparation method thereof |
| CN101433256A (en) * | 2008-12-25 | 2009-05-20 | 王工一 | Nougat and preparation method thereof |
| CN102058004A (en) * | 2010-10-29 | 2011-05-18 | 江南大学 | Solid honey candy and preparation method thereof |
| CN102178024A (en) * | 2011-05-10 | 2011-09-14 | 杭州英仕利生物科技有限公司 | Peanut nougats with tea flavor and preparation method |
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