CN113951364A

CN113951364A - Nut nougat manufacturing method

Info

Publication number: CN113951364A
Application number: CN202111176476.7A
Authority: CN
Inventors: 何凤平; 张燕; 康专苗; 王代谷; 李向勇; 朱文华
Original assignee: SUBTROPICAL CROPS INSTITUTE OF GUIZHOU PROVINCE
Current assignee: SUBTROPICAL CROPS INSTITUTE OF GUIZHOU PROVINCE
Priority date: 2021-10-09
Filing date: 2021-10-09
Publication date: 2022-01-21

Abstract

The invention discloses a method for manufacturing nut nougat, which comprises the following steps: step one, treating macadamia nut kernels; step two, sugar oil preparation; filling macadamia nut kernels and cooling and forming the nougat; in the first step, firstly, the nut nougat manufacturing method comprises the following steps: firstly, after cracking the shell of the macadimia nut, selecting the macadimia nut kernels with uniform color, no worm damage, no decay and deterioration and smooth surface, cleaning, drying the surface moisture in an oven, baking the macadimia nut kernels with upper and lower fire in the oven, taking out the macadimia nut kernels, cooling to room temperature, and crushing the macadimia nut kernels in a food processor; the method is simple, rapid and low in cost, the crispness and the flavor of the nougat are improved, the production process of the nougat as a leisure food in manual production is simplified, the obtained nut nougat is good in quality, has both the macadamia nut flavor and the milk flavor of the nougat, is rich in various effective components in the macadamia nuts, and can be produced on a large scale.

Description

Nut nougat manufacturing method

Technical Field

The invention relates to the technical field of candy food processing, in particular to a method for manufacturing nut nougat.

Background

Macadamia nuts are also called macadamia nuts, queensland nuts and the like. The nuts can be eaten raw, are more suitable for processing, are crispy and delicious after being baked, have rich nutritional values, are deeply loved by consumers, always enjoy the reputation of 'dried fruit queen', are rich in various nutritional substances such as monounsaturated fatty acid, protein, vitamin, mineral substances and the like, and have various effects of benefiting intelligence, moistening skin, beautifying, resisting aging, regulating blood fat, blood sugar and the like.

Nougat belongs to aerated candy, is a candy with special texture formed after a candy body is moderately aerated, is also called bird knot candy, hexa-methyl candy and the like due to transliteration, and is also called protein candy in the past in China. The nougat has the characteristics of smoothness, fineness, strong milk flavor, proper sweetness, rich protein and the like, is easy to process and form, and is popular with consumers of different age groups in recent years. At present, peanuts are mainly added into common nougats on the market, but the addition of macadamia nut kernels is reported, and meanwhile, the process of inflating the nougat body in the traditional boiling process of the nougat is complex, and the dosage of a foaming agent is difficult to control. In addition, the conventional nougat glycogen material contains high sugar content components, which leads to increase of blood sugar and intake of a large amount of calories after eating.

Disclosure of Invention

The invention aims to provide a method for making nut nougat, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a method for making nut nougat comprises the following steps: step one, treating macadamia nut kernels; step two, sugar oil preparation; filling macadamia nut kernels and cooling and forming the nougat;

in the first step, firstly, the nut nougat manufacturing method comprises the following steps: firstly, after cracking the shell of the macadimia nut, selecting the macadimia nut kernels with uniform color, no worm damage, no decay and deterioration and smooth surface, cleaning, drying the surface moisture in an oven, baking the macadimia nut kernels with upper and lower fire in the oven, taking out the macadimia nut kernels, cooling to room temperature, and crushing the macadimia nut kernels in a food processor;

in the second step, butter is added into a non-stick pan according to the sugar-oil ratio (butter: cotton candy: milk powder), the non-stick pan is heated to be melted, then the cotton candy is added, a scraper made of silica gel is used for lightly pressing and stirring the boiled cotton candy to be melted and mixed with the butter, finally the milk powder is added, and the stirring is continued until the three are completely mixed;

and in the third step, adding macadamia nut kernels, smashing, stirring, mixing uniformly, turning off the fire, pouring the hot macadamia nut kernels into a special shaping mold for the nougat, flattening the surface by using a rolling pin for shaping, trimming the edge by using a scraper, putting the cooked macadamia nut kernels into a refrigerator for freezing, taking out the cooked macadamia nut kernels, cutting the cooked macadamia nut kernels into pieces, wrapping edible glutinous rice paper, and packaging the cooked macadamia nut nougat paper to obtain the nougat.

Preferably, in the first step, the oven temperature ranges from 50 ℃ to 60 ℃, the oven temperature ranges from 110 ℃ to 120 ℃, and the baking time ranges from 10 min to 20 min.

Preferably, in the second step, the butter is salt-free, the marshmallow is white and sandwich-free, the sugar-oil component ratio (butter: marshmallow: milk powder, g: g: g) can be selected to be 4:2:2, 3:3:2, 2:4:2, 1:5:2, 1:4:3 or 1:3:4, and the optimal ratio is 1:4:3(g: g: g).

Preferably, in the second step, the sugar boiling temperature range after adding the cotton candy is 100-150 ℃, and the optimal sugar boiling temperature is 140 ℃.

Preferably, in the second step, the sugar boiling time after adding the cotton candy is 1-6min, and the optimal sugar boiling time is 3 min.

Preferably, in the third step, the addition amount of the macadamia nut kernels (the percentage of the macadamia nut kernels by mass in the sugar oil) is 20% -70%, and the optimal addition amount is 50%.

Preferably, in the third step, the temperature of the sugar body is reduced to 60-70 ℃ after the fire is turned off, and then the sugar body is shaped.

Preferably, in the third step, the mixture is put into a refrigerator to be frozen for 1 to 1.5 hours.

Compared with the prior art, the invention has the beneficial effects that:

1) the method is simple, rapid and low in cost, the production process of the nougat as a leisure food in manual production is simplified, the obtained nut nougat has good quality, and the nut nougat can be produced in a large scale;

2) according to the method, macadamia nut kernels are added as fillers, so that the crispness and the flavor of the nougat are increased, the internal structure and the taste of the nougat are improved, and the defects of high heat, high sweetness, single component and hard taste of the traditional nougat are overcome;

3) the method directly uses the aerated candy, namely the cotton candy, to replace the complex process of aerating the candy body in the traditional boiling process of the nougat, and solves the problem that the dosage of the foaming agent is difficult to control.

Drawings

FIG. 1 is a graph of the effect of sugar oil ingredient ratio on nut nougat quality;

FIG. 2 is a graph of the effect of macadamia nut kernel addition on nut nougat quality;

FIG. 3 is a graph of the effect of cooking temperature on nut nougat quality;

FIG. 4 is a graph of the effect of cook time on nut nougat quality;

FIG. 5 is a flow chart of the method of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Referring to fig. 1-5, an embodiment of the present invention is shown: a method for making nut nougat comprises the following steps: step one, treating macadamia nut kernels; step two, sugar oil preparation; filling macadamia nut kernels and cooling and forming the nougat;

in the first step, after the macadimia nuts are subjected to shell breaking treatment, selecting macadimia nuts with uniform color, no worm damage, no decay and deterioration and smooth surfaces, cleaning, drying surface moisture in an oven at 60 ℃, baking for 15min with upper and lower fire in an oven at 120 ℃, taking out, cooling, and breaking into the macadimia nuts in a food processor;

adding butter into a non-stick pan according to the sugar-oil component ratio (butter: cotton candy: milk powder, g: g: g) of 1:4:3, heating to melt, adding cotton candy, stirring and decocting the cotton candy with a silica gel scraper under light pressure, melting the cotton candy, uniformly mixing the cotton candy with the butter, adding milk powder, and continuously stirring until the butter, the cotton candy and the butter are completely mixed, wherein the butter is salt-free, the cotton candy is white and sandwich-free, the sugar decocting temperature is 140 ℃, and the sugar decocting time is 3 min;

in the third step, after the sugar oil is stirred uniformly, 50 percent (the weight of the macadamia nut kernels accounts for the weight of the sugar oil) of the macadamia nut kernels are added, crushed, stirred and mixed uniformly; turning off the fire (the temperature of the candy body is reduced to 60 ℃), pouring the hot candy into a special shaping mould for the nougat, flattening the surface by using a rolling pin for shaping, and trimming the edge by using a scraper; freezing in a refrigerator for 1.5h, taking out and cutting into blocks; wrapping with edible glutinous rice paper, and packaging with special nougat paper to obtain the nut nougat.

Sensory evaluation is carried out on the nut nougat finished product obtained in the above embodiment, and the sensory evaluation is 84.2 points; the nut nougat scoring refers to GB/T29605 2013 sensory analysis food sensory quality control guide' and 10 sensory evaluation personnel are selected to score the nut nougat by sensory evaluation, and detailed sensory evaluation standards and scores are shown in the following table:

comparative example 1:

the difference between the comparative example 1 and the example is that the addition amount of the macadamia nut kernel is not consistent, the addition amount of the macadamia nut kernel in the comparative example 1 is 20% (the mass of the macadamia nut kernel accounts for the mass of the sugar oil), and finally the sensory evaluation is carried out on the finished product of the nut nougat, and the sensory score is 60.3.

Experimental example 1:

the influence of the sugar-oil component proportion on the quality of the nut nougat is researched:

fixing the addition amount of macadamia nut kernels (the mass of the macadamia nut kernels accounts for the mass of the sugar oil), boiling the sugar for 3min at 140 ℃, inspecting the influence of the proportions (4:2:2, 3:3:2, 2:4:2, 1:5:2, 1:4:3 and 1:3:4) of different sugar oil components (butter: cotton candy: milk powder, g: g: g) on the quality of the nut nougat, and carrying out sensory evaluation according to the sensory evaluation standard in the table 1 to determine the optimal proportion of the sugar oil components; the results are shown in FIG. 1; as can be seen from figure 1, the nut nougat sensory score is highest when the ratio of the sugar and oil components (butter: marshmallow: milk powder, g: g: g) is 1:4: 3; therefore, the optimal ratio of sugar and oil components (butter: marshmallow: milk powder, g: g: g) is determined to be 1:4: 3.

Experimental example 2:

study on influence of macadamia nut kernel addition amount on nut nougat quality

Fixing the proportion of the components of the sugar and oil at 1:4:3, boiling for 3min at 140 ℃, inspecting the influence of the addition amount (20%, 30%, 40%, 50%, 60%, 70%) of different macadamia nut kernels on the quality of the nougat nuts, and carrying out sensory evaluation according to sensory evaluation standards in table 1 to determine the optimal addition amount of the macadamia nut kernels; the results are shown in FIG. 2; as can be seen from FIG. 2, when the amount of macadamia nut kernel added is 50%, the nut nougat sensory score is the highest; thus, the amount of macadamia nut kernel added to make the nut nougat was determined to be 50%.

Experimental example 3:

research on influence of sugar boiling temperature on nut nougat quality

Fixing the addition amount of macadamia nut kernels to be 50%, the proportion of sugar and oil components is 1:4:3, boiling for 3min, investigating the influence of different boiling temperatures (100 ℃, 110 ℃, 120 ℃, 130 ℃, 140 ℃ and 150 ℃) on the quality of the nut nougat, and carrying out sensory evaluation according to sensory evaluation standards in table 1 to determine the optimal boiling time; as shown in fig. 3; as can be seen from FIG. 3, when the temperature of the sugar cooking is 140 ℃, the sensory score of the nut nougat is the highest; thus, the optimum temperature for cooking the nut nougat to produce it was determined to be 140 ℃.

Experimental example 4:

research on influence of sugar boiling time on nut nougat quality

Fixing the addition amount of macadamia nut kernels to be 50%, observing the influence of different sugar boiling time (1min, 2min, 3min, 4min, 5min and 6min) on the quality of the nut nougat under the condition that the proportion of sugar and oil components is 1:4:3 and 140 ℃, and carrying out sensory evaluation according to sensory evaluation standards in a table 1 to determine the optimal boiling time; as shown in fig. 4; as can be seen from FIG. 4, when the sensory scores of 3min and 4min were not very different, the sensory scores began to decrease after 4 min; therefore, the optimal sugar boiling time for making the nut nougat is 3min in consideration of comprehensive sensory scoring, energy consumption saving, time cost and the like.

Based on the above, the method has the advantages that the method is simple and rapid, the cost is low, the crispness and the flavor of the nougat are improved, the production process of the nougat as a leisure food in manual production is simplified, the obtained nut nougat is good in quality, has the flavor of macadamia nuts and the milk fragrance of the nougat, is rich in various effective components in the macadamia nuts, and can be produced in a large scale.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Claims

1. A method for making nut nougat, comprising the following steps: step 1, processing of macadamia nuts; step 2, production of sugar and oil; step 3, filling of macadamia nuts and cooling molding of nougat; it is characterized in that:

In the above step 1, the first method for making nut nougat is as follows: first, after the macadamia nuts are broken and processed, select macadamia nuts with uniform color, no moth-eaten, no decay and deterioration, and smooth surface, clean them, and dry them in an oven. Moisture on the surface, then bake in the oven up and down the fire, take it out and let it cool to room temperature, and then grind it into chopped macadamia nuts in a food processor;

In the above step 2, in fact, according to the ratio of sugar to oil (butter: marshmallow: milk powder), add butter to a non-stick pan, heat it until melted, then add marshmallow, and gently press and stir with a silicone spatula to melt the marshmallow. Mix with the butter, and finally add the milk powder, and continue to stir until the three are completely mixed;

In the above step 3, finally add chopped macadamia nuts, stir and mix well, turn off the heat and pour it into the special shaping mold for nougat, flatten the surface with a rolling pin and shape it, trim the edges with a scraper, and put it in the refrigerator Freeze in medium, take out and cut into pieces, wrap it in edible glutinous rice paper, and wrap it in special nougat candy paper to get nut nougat.

2. a kind of nut nougat preparation method according to claim 1 is characterized in that: in the described step 1, the oven temperature range is 50-60 ℃, the oven temperature range is 110-120 ℃, the baking time range is 10 -20min.

3. a kind of nut nougat preparation method according to claim 1, is characterized in that: in described step 2, butter is unsalted, marshmallow is white without center, and sugar-oil composition ratio (butter: cotton Sugar: milk powder, g:g:g) can be selected as 4:2:2, 3:3:2, 2:4:2, 1:5:2, 1:4:3 or 1:3:4, and The optimal ratio is 1:4:3 (g:g:g).

4. a kind of nut nougat preparation method according to claim 1, is characterized in that: in the described step 2, the range of the boiling sugar temperature after adding the marshmallow is 100-150 ℃, and the optimum sugar boiling temperature is 140 ℃. °C.

5. a kind of nut nougat preparation method according to claim 1, is characterized in that: in the described step 2, the time range of boiling sugar after adding the marshmallow is 1-6min, and the optimum boiling time is 3min.

6. a kind of nut nougat preparation method according to claim 1, is characterized in that: in described step 3, described macadamia nut kernel addition amount (the percentage that macadamia kernel quality accounts for sugar and oil quality) is 20% -70%, the optimal addition amount is 50%.

7 . The method for making nut nougat according to claim 1 , wherein in the third step, the temperature of the candy body is reduced to 60-70° C. after the fire is turned off, and then shaping is performed. 8 .

8. a kind of nut nougat preparation method according to claim 1, is characterized in that: in described step 3, put into refrigerator and freeze time range is 1-1.5h.