CN105639020B - The preparation process and its product and equipment of a kind of crisp praline of high butterfat - Google Patents
The preparation process and its product and equipment of a kind of crisp praline of high butterfat Download PDFInfo
- Publication number
- CN105639020B CN105639020B CN201610078552.3A CN201610078552A CN105639020B CN 105639020 B CN105639020 B CN 105639020B CN 201610078552 A CN201610078552 A CN 201610078552A CN 105639020 B CN105639020 B CN 105639020B
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- pressure roller
- gear
- roller
- massecuite
- liquid
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- 238000002360 preparation method Methods 0.000 title claims description 12
- 238000003860 storage Methods 0.000 claims abstract description 18
- 235000009508 confectionery Nutrition 0.000 claims abstract description 13
- 239000003995 emulsifying agent Substances 0.000 claims description 32
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 31
- 239000007788 liquid Substances 0.000 claims description 27
- 150000001875 compounds Chemical class 0.000 claims description 24
- 235000020357 syrup Nutrition 0.000 claims description 24
- 239000006188 syrup Substances 0.000 claims description 24
- 229930006000 Sucrose Natural products 0.000 claims description 21
- 239000003921 oil Substances 0.000 claims description 21
- 230000006835 compression Effects 0.000 claims description 20
- 238000007906 compression Methods 0.000 claims description 20
- 235000019198 oils Nutrition 0.000 claims description 20
- 238000004945 emulsification Methods 0.000 claims description 18
- 239000006071 cream Substances 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 15
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 15
- 235000019864 coconut oil Nutrition 0.000 claims description 10
- 239000003240 coconut oil Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 230000001804 emulsifying effect Effects 0.000 claims description 9
- 239000000839 emulsion Substances 0.000 claims description 9
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 8
- 229930195729 fatty acid Natural products 0.000 claims description 8
- 239000000194 fatty acid Substances 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 235000020186 condensed milk Nutrition 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 230000005540 biological transmission Effects 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 5
- 229940083466 soybean lecithin Drugs 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000009755 vacuum infusion Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 150000004665 fatty acids Chemical class 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 238000005096 rolling process Methods 0.000 abstract description 2
- 238000000465 moulding Methods 0.000 description 6
- 238000010586 diagram Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001360 synchronised effect Effects 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000007957 coemulsifier Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000009288 screen filtration Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/06—Batch-rolling, rope-forming, or sizing machines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of massecuite roll squeezers, it is by being arranged oil-adding mechanism by upper and lower pressure roller, rubber roller is under the driving of eccentric adjustment component close to pressure roller adjacent thereto, the friction with pressure roller is then utilized to drive rubber roller rotation, rubber roller drives the smooth roll rotation being bonded with it, make it is oily through on smooth roll, rubber roller finally automatic band to pressure roller in oil storage tank, so that allowing on pressure roller has one layer of uniform and thin oil reservoir, the viscous sugar of pressure roller is prevented, the rolling efficiency of roller press is further improved.Praline taste produced by the present invention is crisp, does not stick to one's teeth, not sweet, the crisp rich in taste of burnt odor candy type in the market.
Description
Technical field
The present invention relates to candy preparation process more particularly to a kind of massecuite roller presses.
Background technique
For example crisp peanut brittle of high butterfat, high-fat nut candy sold in the market, is substantially all and sticks to one's teeth, is sweet, crisp
Degree and burnt odor degree are inadequate, and the shelf-life is shorter, and sand return is tacky after placing a period of time, lack crunching sense, mouthfeel is poor.While by
In high butterfat, high-fat nut candy there is cream up to 38% or more in total lipid content mass ratio when producing using common process
Change difficulty, and is difficult to the problem of forming stable emulsification system as the increase of emulsification times easily leads to water-oil separating.
Summary of the invention
The purpose of the present invention one is to provide a kind of preparation work of crisp praline of high butterfat for having burnt odor crispy texture
Skill.
The technical solution for realizing the object of the invention one is a kind of preparation process of the high crisp praline of butterfat comprising with
Lower step:
1) ingredient: in parts by weight, raw material is selected according to the following ratio:
2) molten sugar: water load weighted in step 2), white sugar and glucose syrup are filtered after mixing and endure a pot storage tank into pre-
As liquid syrup, the pol of liquid syrup is 84~85%；Unlatching endures pot in advance, endures temperature in advance and sets 110~120 DEG C；
3) it emulsifies: preparing compound emulsifying agent, the compound emulsifying agent is by sucrose fatty acid ester load weighted in step 1)
S370, sucrose fatty acid ester S770, sucrose fatty ester S570 and soybean lecithin mix；Compound emulsifying agent dosage accounts for step
2) 1.5- of the solid-state massecuite quality in deployed liquid syrup and coconut oil, cream and sweet condensed milk quality summation percentage
2.5%, wherein solid-state massecuite calculation formula is (glucose syrup quality * 75%+ white sugar quality)/pol value, emulsifier mistake
It will affect mouthfeel, emulsifier is too low, can not emulsify molding more；
Emulsifying process is carried out in four steps under 92~100 DEG C of emulsifying temperature:
3.1) liquid syrup endured in advance is extracted into emulsion pot, opens emulsion pot, coconut oil, cream is added, be added 1/4
The compound emulsifying agent of volume be stirred, so that grease is sufficiently mixed emulsification with compound emulsifying agent and mix 10~15 minutes, up to
Liquid glucose is in the liquid of uniform milk yellow；Wherein, the dosage of coconut oil, cream is by the solid-state in step 2) allotment liquid syrup
The 55-60% of massecuite quality, fat content can not excessively emulsify molding, and fat content deficiency can not generate enough crisp brittleness；
3.2) it is slowly added to another 1/4 compound emulsifying agent, emulsification pretreatment 15~25 minutes, until liquid glucose is in uniform dark yellow
Liquid；
3.3) load weighted Sweetened condensed milk is added, the compound emulsifying agent of 1/4 volume again is slowly added in emulsion pot,
Continue emulsification pretreatment 30~45 minutes, until liquid glucose becomes uniform golden yellow liquid；
3.4) remaining 1/4 compound emulsifying agent is added, emulsification pretreatment 50~70 minutes, sodium citrate is then added and carries out
Neutralize, by pH value to control 4.5~5.0, uniformly mixed liquid glucose be extracted into storage tank, emulsify again burnt odor 30~
35 minutes；
The liquid glucose emulsifying temperature of whole process continues to will lead to protein denaturation, milk if temperature is excessively high at 92~100 DEG C
Taste can be reduced greatly, and the too low sugar concentration of temperature is too thick to be difficult to be fused together with emulsifier, and the time can lengthen；
4) infusion is concentrated:
4.1) it will be sent into storing pot after the filtering sugar solution emulsified and start to preheat, preheating temperature is controlled 110~115
DEG C, temperature is crossed low moisture and can not be completely removed, the excessively high easy blocking of temperature, carries out preheating infusion emulsion process, liquid glucose and butterfat
It sufficiently combines, preheated liquid glucose becomes the thick liquid of uniform milk yellow, generates Maillard reaction；
4.2) the liquid glucose moment after preheating passes through vacuum infusion machine, carries out concentration removal syrup moisture to liquid glucose and forms sugar
Cream, infusion temperature are set as 155~158 DEG C, and temperature crosses low moisture and crisp degree is unable to reach requirement, excessively excessively high to burn,
Generate the dense smell of burning；
5) kernel mixes: in the massecuite access auger mixing kettle being concentrated, kernel is then added and is mixed to form praline
Cream；
6) form stripping and slicing: the kernel massecuite mixed is then cooled down by molding equipment roll forming and stripping and slicing.
The second purpose of the present invention is to provide a kind of high crisp praline of butterfat, the system of the aforementioned high crisp praline of butterfat
Standby technique is made.
Beneficial effects of the present invention are as follows:
1, due to being applied alone emulsifier to be extremely difficult to the emulsifying effectiveness of such high fat content, while emulsifier will also solve oil
Water separation reduces the problem of material viscosity, and the present invention is filled using the emulsifier of different HLB values to oleophylic, hydrophilic material
Divide emulsification, sucrose fatty acid ester S370, sucrose fatty acid ester S770, sucrose fatty ester S570 and soybean lecithin mix multiple
Co-emulsifier ensure that emulsifying effectiveness and plasticity.
2, praline taste produced by the present invention is crisp, does not stick to one's teeth, not sweet, and burnt odor crisp rich in taste is in the market
Candy type.
The third object of the present invention is to provide a kind of massecuite roller press for preparing the crisp praline of high butterfat and using, wrap
The feeding mechanism being fixedly installed in rack, upper pressure roller and lower compression roller are included, before the feeding mechanism is located at upper pressure roller and lower compression roller
The feed end of side is separately installed with an oil-adding mechanism beside the upper pressure roller and lower compression roller, and the oil-adding mechanism includes oil storage
Slot, smooth roll, rubber roller, fixing axle and driving rubber roller close to or leave the eccentric adjustment component of adjacent pressure roller, the oil storage tank is hung
Loaded in fixing axle, the smooth roll is rotatably mounted in oil storage tank, and the rubber roller is installed on above smooth roll and pastes with smooth roll
It closes, the fixing axle is arranged in parallel with pressure roller adjacent thereto；The eccentric adjustment component include shaft, eccentric mounting, eccentric block,
Regulation handle and set lever, the end of the fixing axle pass through fixed plate and are fixedly connected with the eccentric mounting, described inclined
Eccentric block mounting hole is offered on heart seat, the eccentric block is movably set in eccentric block mounting hole, described shaft one end and solid
Dead axle seat is fixedly connected, and the other end of shaft passes through eccentric block and regulation handle and is fixedly connected with regulation handle, the lock
Tight handle is located on the outside of regulation handle and connect with shaft thread.
Further, be staggered a fixed spacing between the upper pressure roller and lower compression roller, and the roll shaft and housing slide of upper pressure roller connect
It connects, the roll shaft shaft end of upper pressure roller is separately installed with a rack gear, the roll shaft shaft end transmission connection of the rack gear and upper pressure roller, Mei Gechi
A gear that transmission is engaged with rack is separately installed with below item, two gears are connected by a gear spindle drive, any one
One gear adjustment mechanism is installed, the gear adjustment mechanism includes frictional disk, gear regulation handle and tooth on the gear of side
Set lever is taken turns, the frictional disk is fixedly installed in the gap between gear and rack, the gear regulation handle and gear
Axis is fixedly connected, and the wheel gear locking handle is located on the outside of gear regulation handle and is threadedly coupled with gear shaft.Pass through gear tune
Whole handle rocking gear, gear band carry-over bar and the upper pressure roller roll shaft being fixedly connected with rack gear allow to move before and after pressure roller
It is dynamic, it is to be adjusted to after required thickness for controlling the spacing of upper and lower pressure roller to control the primary thickness that sugared item presses out,
Gear is lockked with wheel gear locking handle and adjusts handle, is prevented it from loosening and is retreated.
Further, the fixed plate of the oil-adding mechanism of the upper pressure roller is fixedly installed in the rack gear of pressure roller two sides respectively
Middle part makes oil-adding mechanism is synchronous with pressure roller adjusting mechanism to retreat, removes the fiber crops of the distance of secondary adjustment oil-adding mechanism and upper pressure roller from
Tired, structure is more compact.
Further, the feeding mechanism is the hopper being fixedly installed in rack, and the hopper has to be connected to up and down
The side of inlet port and outlet port, feed inlet and discharge port is additionally provided with an opening, and the baffle for the two sides that are open distinguishes closely upper pressure roller
Positioned at the both ends of hopper side roll surface, the discharge port be located above lower compression roller and and lower compression roller close to but do not generate friction, material
Bucket structure setting, which realizes the continuous feed of massecuite and prevents from running, expects.
The massecuite roll squeezer that goal of the invention three is realized is adjusted by the way that oil-adding mechanism, rubber roller are arranged by upper and lower pressure roller in bias
Close to pressure roller adjacent thereto under the driving of whole group part, the friction with pressure roller is then utilized to drive rubber roller rotation, rubber roller drive with
Its smooth roll being bonded rotation, makes the oil in oil storage tank through on smooth roll, rubber roller finally automatic band to pressure roller, so that allowing on pressure roller has one
The uniform and thin oil reservoir of layer prevents the viscous sugar of pressure roller, further improves the rolling efficiency of roller press.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of massecuite roller press described in the embodiment of the present invention；
Fig. 2 is the assembling structure schematic diagram of oil-adding mechanism described in the embodiment of the present invention；
Fig. 3 is the assembling structure schematic diagram of gear adjustment mechanism described in the embodiment of the present invention.
Specific embodiment
With reference to embodiments the preparation process of the high crisp praline of butterfat a kind of to the object of the invention and its product compared with
Good embodiment is described in detail.
Each raw material sources are as follows in embodiment:
1, sucrose fatty ester, Mitsubishi,
Sucrose fatty ester S370: its monoester content is 20%, and HLB value 3 both can be soluble in water or dissolves in oil
In；
Sucrose fatty ester S570: its monoester content is 30%, and HLB value 5 both can be soluble in water or dissolves in oil
In；
Sucrose fatty ester S770: its monoester content is 40%, and HLB value 7 is water-soluble；
Wherein S370, S570, s770 are the marque of business men.
2, Sweetened condensed milk, Nestle SA
3, coconut oil, this special oil company of A Husi karr
4, soybean lecithin, ADM company, the U.S.
5, sodium citrate, An Weifeng protozoa Co., Ltd
Embodiment 1:
A kind of preparation process of the crisp praline of high butterfat comprising following steps:
1) ingredient (unit/kg):
2) molten sugar: water load weighted in step 2), white sugar and glucose syrup are filtered after mixing and endure a pot storage tank into pre-
As liquid syrup, the pol of liquid syrup is 84~85%；Unlatching endures pot in advance, endures temperature in advance and sets 110 DEG C；
3) it emulsifies: preparing compound emulsifying agent, the compound emulsifying agent is by sucrose fatty acid ester load weighted in step 1)
S370、
Sucrose fatty acid ester S770, sucrose fatty ester S570 and soybean lecithin mix；
Emulsifying process is carried out in four steps:
3.1) liquid syrup endured in advance is extracted into emulsion pot, opens emulsion pot, coconut oil, cream is added, be added 1/4
The compound emulsifying agent of volume be stirred, so that grease is sufficiently mixed emulsification with compound emulsifying agent and mix 10~15 minutes, up to
Liquid glucose is in the liquid of uniform milk yellow；
3.2) it is slowly added to 1/4 compound emulsifying agent, emulsification pretreatment 15~25 minutes, until liquid glucose is in uniform dark yellow
Liquid；
3.3) load weighted Sweetened condensed milk is added, the compound emulsifying agent of 1/4 volume is slowly added in emulsion pot, after
Continuous emulsification pretreatment 30~45 minutes, until liquid glucose becomes uniform golden yellow liquid；
3.4) remaining 1/4 compound emulsifying agent is added, emulsification pretreatment 50~70 minutes, sodium citrate is then added and carries out
Neutralize, by pH value to control 4.5~5.0, uniformly mixed liquid glucose be extracted into storage tank, emulsify again burnt odor 30~
35 minutes；
4) infusion is concentrated:
4.1) by the liquid glucose emulsified by, into storing pot, then opening charging switch pump, In after filter screen filtration
It is preheated at a temperature of 110 DEG C, preheated liquid glucose becomes the thick liquid of uniform milk yellow, generates Maillard reaction；
4.2) the liquid glucose moment after preheating passes through vacuum infusion machine, carries out concentration removal syrup moisture to liquid glucose and forms sugar
Cream, infusion temperature are set as 156 DEG C；
5) kernel mixes: in the massecuite access auger mixing kettle being concentrated, kernel is then added and is mixed to form praline
Cream；
6) form stripping and slicing: the kernel massecuite mixed is then cooled down by molding equipment roll forming and stripping and slicing.
Embodiment 2-4
Embodiment 2-4 uses technique same as Example 1, and difference is in the weight differential and reaction process of ingredient
Temperature difference, specific data are as shown in table 1:
Table 1:
The praline being worth by the preparation process of the high crisp praline of butterfat of the present invention, aromatic crisp cream confection and delicious and crisp
Kernel is fused into the peculiar flavour of an entirety, and taste is crisp not to stick to one's teeth, overall feeling and crisp and not sweet.
Compound emulsifying agent dosage of the present invention accounts for solid-state massecuite quality and coconut oil, cream in the deployed liquid syrup of step 2)
And the 1.5-2.5% of sweet condensed milk quality summation percentage, wherein solid-state massecuite calculation formula is (glucose syrup quality *
75%+ white sugar quality)/pol value, emulsifier excessively will affect mouthfeel, and emulsifier is too low, can not emulsify molding；
Coconut oil, cream dosage by step 2) allotment liquid syrup in solid-state massecuite quality 55-60%, the excessive nothing of fat content
Method emulsification molding, fat content deficiency can not generate enough crisp brittleness；The liquid glucose emulsifying temperature of whole process continues 92~
100 DEG C, will lead to protein denaturation if temperature is excessively high, milk taste can be reduced greatly, the too low sugar concentration of temperature it is too thick with it is newborn
Agent is difficult to be fused together, and the time can lengthen.
Massecuite roller press preferred embodiment described in the object of the invention three is described in detail below in conjunction with attached drawing.
As shown in Figure 1 to Figure 3, a kind of massecuite roller press comprising be fixedly installed in the feeding mechanism 1 in rack 10, on
Pressure roller 2 and lower compression roller 3, the feeding mechanism 1 are located at the feed end in 3 front of upper pressure roller 2 and lower compression roller, and the upper pressure roller 2 is under
The side of pressure roller 3 is separately installed with an oil-adding mechanism 4, and the oil-adding mechanism 4 includes oil storage tank 41, smooth roll 42, rubber roller 43, fixes
Axis 44 and driving rubber roller 43 close to or leave the eccentric adjustment component 45 of adjacent pressure roller, the oil storage tank 41 is lifted on fixing axle
On 44, the smooth roll 42 is rotatably mounted in oil storage tank 41, the rubber roller 43 be installed on the top of smooth roll 42 and with smooth roll 42
Fitting, the fixing axle 44 are arranged in parallel with pressure roller adjacent thereto；Each eccentric adjustment component 45 include shaft 451,
The end 441 of eccentric mounting 452, eccentric block 453, regulation handle 454 and set lever 455, the fixing axle passes through fixing axle
Seat 46 is fixedly connected with the eccentric mounting 452, and eccentric block mounting hole 4521, the eccentric block are offered on the eccentric mounting 452
453 are movably set in eccentric block mounting hole 4521, and described 451 one end of shaft is fixedly connected with fixed plate 46, shaft 451
The other end passes through eccentric block 453 and regulation handle 454 and is fixedly connected with regulation handle 454, the set lever 455
It is threadedly coupled in 454 outside of regulation handle and with shaft 451.
Be staggered a fixed spacing between the upper pressure roller 2 and lower compression roller 3, and roll shaft and the rack 10 of upper pressure roller 2 are slidably connected,
The roll shaft shaft end 21 of upper pressure roller is separately installed with a rack gear 5, and the roll shaft shaft end 21 of the rack gear 5 and upper pressure roller is sequentially connected, often
The lower section of a rack gear 5 is separately installed with a gear 6 that transmission is engaged with rack, and two gears 6 are connected by a gear shaft 7 transmission
It connects, a gear adjustment mechanism 8 is installed on the gear 6 of any side, the gear adjustment mechanism 8 includes frictional disk 81, gear
Regulation handle 82 and wheel gear locking handle 83, the frictional disk 81 are fixedly installed in the gap between gear 6 and rack 10,
The gear regulation handle 82 is fixedly connected with gear shaft 7, and the wheel gear locking handle 83 is located at 82 outside of gear regulation handle
And it is threadedly coupled with gear shaft 7；The fixed plate 46 of the oil-adding mechanism 4 of the upper pressure roller is fixedly installed in 2 liang of pressure roller respectively
5 middle part of rack gear of side.
Feeding mechanism 1 described in the present embodiment is the hopper being fixedly installed in rack, and the hopper has connection up and down
Feed inlet 11 and discharge port 12, the side of feed inlet 11 and discharge port 12 is additionally provided with an opening, the baffle 14,15 for the two sides that are open
Respectively closely upper pressure roller 2 close to the both ends of hopper side roll surface, the discharge port 12 be located above lower compression roller 3 and with lower compression roller 3
Close to but do not generate friction.In actual production conveyer belt feeding, the present embodiment can be selected according to the form of production requirement such as massecuite
In hopper construction be suitable for the continuous feed of massecuite after preserving kettle's infusion.
When adjusting massecuite thickness, first rotate gear regulation handle 82, gear regulation handle 82 rotates in turn with moving gear 6
The rack gear 5 engaged with gear 6 is driven to be moved forward and backward, pressure roller 2 slides onto upper and lower pressure roller on the rack in the mobile drive of rack gear 5
Spacing it is equal with the thickness of required massecuite, then tighten wheel gear locking handle 83 make gear be bonded frictional disk 81, utilize friction
Between 81 rough surface of disk and gear 6 and next frictional force prevents gear 52 from rotating and then limits the retrogressing of rack gear 7.
Adjust oil-adding mechanism and pressure roller apart from when, first rotate regulation handle 54, regulation handle 54 drives eccentric block 453 to rotate
And then eccentric mounting 452 is driven to deviate, so that the fixing axle 44 being fixedly connected with eccentric mounting be driven to lean on to adjacent up/down pressure roller
Closely, it is further driven to rubber roller 43 and compresses pressure roller, then utilize the friction with pressure roller that rubber roller 43 is driven to rotate, rubber roller 43 drives and it
The smooth roll 42 of fitting rotates, and makes oil in oil storage tank 41 through on smooth roll 42, the final automatic band to adjacent pressure roller of rubber roller 43, thus
Allowing on pressure roller has one layer of uniform and thin oil reservoir, and then rotation lock handle 455, is adjacent to fixing seat 46 for eccentric mounting 452, benefit
Bias adjusts component and is loosened by the rotational pressure of pressure roller when preventing from oiling with the frictional force of compression.
After massecuite thickness and oil-adding mechanism adjustment finish, the massecuite after preserving kettle's infusion is imported by feed inlet 12,
Since the discharge port 12 is located at 3 top of lower compression roller and with lower compression roller 3 close to then massecuite is rested between upper and lower pressure roller and carried out
Roll forming, while oil-adding mechanism continual can be synchronized for pressure roller and be oiled.
Claims (4)
1. a kind of preparation process of the crisp praline of high butterfat, which is characterized in that itself the following steps are included:
1) ingredient: in parts by weight, raw material is selected according to the following ratio:
2) molten sugar: using water load weighted in step 1), white sugar and glucose syrup filter after mixing into it is pre- endure pot storage tank as
Liquid syrup, the pol of liquid syrup are 84~85%；Unlatching endures pot in advance, endures temperature in advance and sets 110~120 DEG C；
3) it emulsifies: preparing compound emulsifying agent, the compound emulsifying agent is by sucrose fatty acid ester S370 load weighted in step 1), sugarcane
Sugar fatty acid rouge S770, sucrose fatty ester S570 and soybean lecithin mix；Compound emulsifying agent dosage accounts for step 2) and is adjusted
1.5-2.5% with solid-state massecuite quality and coconut oil, cream and sweet condensed milk quality summation percentage in liquid syrup,
Middle solid-state massecuite calculation formula is (glucose syrup quality * 75%+ white sugar quality)/pol；
Emulsifying process is carried out in four steps under 92~100 DEG C of emulsifying temperature:
3.1) liquid syrup endured in advance is extracted into emulsion pot, opens emulsion pot, coconut oil, cream, coconut oil, cream is added
Dosage by the 55-60% of the solid-state massecuite quality in step 2) allotment liquid syrup, be added the compound emulsifying agent of 1/4 volume into
Row stirring makes grease be sufficiently mixed emulsification with compound emulsifying agent and mixes 10~15 minutes, until liquid glucose is in uniform milk yellow
Liquid；
3.2) it is slowly added to 1/4 compound emulsifying agent, emulsification pretreatment 15~25 minutes, until liquid glucose is in the liquid of uniform dark yellow
Body；
3.3) load weighted Sweetened condensed milk is added, the compound emulsifying agent of 1/4 volume is slowly added in emulsion pot, continues to cut
Emulsification is cut 30~45 minutes, until liquid glucose becomes uniform golden yellow liquid；
3.4) remaining 1/4 compound emulsifying agent is added, emulsification pretreatment 50~70 minutes, is then added in sodium citrate progress
With, pH value is controlled 4.5~5.0, and uniformly mixed liquid glucose is extracted into storage tank, progress 30~35 points of burnt odor of emulsification again
Clock；
4) infusion is concentrated:
4.1) it will be sent into storing pot after the filtering sugar solution emulsified, charging switch pump then opened, in 110~115 DEG C of temperature
Under preheated, preheated liquid glucose become uniform milk yellow thick liquid, generate Maillard reaction；
4.2) the liquid glucose moment after preheating passes through vacuum infusion machine, carries out concentration removal syrup moisture to liquid glucose and forms massecuite, endures
It boils temperature and is set as 155~158 DEG C；
5) kernel mixes: in the massecuite access auger mixing kettle being concentrated, kernel is then added and is mixed to form kernel massecuite；
6) form stripping and slicing: the kernel massecuite mixed is then cooled down by the roll forming of massecuite roller press and stripping and slicing；Its
In, the massecuite roller press is described including the feeding mechanism (1), upper pressure roller (2) and lower compression roller (3) being fixedly installed in rack
Feeding mechanism (1) is located at the feed end in front of upper pressure roller (2) and lower compression roller (3), the side of the upper pressure roller (2) and lower compression roller (3)
While being separately installed with an oil-adding mechanism (4), the oil-adding mechanism (4) includes oil storage tank (41), smooth roll (42, rubber roller (43), fixation
Axis (44) and driving rubber roller (43) close to or leave eccentric adjustment component (45) of adjacent pressure roller, oil storage tank (41) lifting
In on fixing axle (44), the smooth roll (42) is rotatably mounted in oil storage tank (41), and the rubber roller (43) is installed on smooth roll
(42) it is bonded above and with smooth roll (42), the fixing axle (44) is arranged in parallel with pressure roller adjacent thereto；Each bias
Adjusting component (45) includes shaft (451), eccentric mounting (452), eccentric block (453), regulation handle (454) and set lever
(455), the end (441) of the fixing axle passes through fixed plate (46) and is fixedly connected with the eccentric mounting (452), the bias
It is offered eccentric block mounting hole (4521) on seat (452), the eccentric block (453) is movably set in eccentric block mounting hole (4521)
Interior, described shaft (451) one end is fixedly connected with fixed plate (46), the other end of shaft (451) pass through eccentric block (453) with
And regulation handle 454 and be fixedly connected with regulation handle (454), the set lever (455) is located on the outside of regulation handle (454)
And it is threadedly coupled with shaft (451).
2. the preparation process of the crisp praline of high butterfat according to claim 1, which is characterized in that the upper pressure roller (2)
Be staggered a fixed spacing between lower compression roller (3), and roll shaft and the rack (10) of upper pressure roller (2) are slidably connected, the roll shaft axis of upper pressure roller
End (21) is separately installed with a rack gear (5), and the roll shaft shaft end (21) of the rack gear (5) and upper pressure roller is sequentially connected, each rack gear
(5) gear (6) that transmission is engaged with rack is separately installed with below, two gears (6) are connected by a gear shaft (7) transmission
It connects, a gear adjustment mechanism (8) is installed, the gear adjustment mechanism (8) includes frictional disk on the gear (6) of any side
(81), gear regulation handle (82) and wheel gear locking handle (83), the frictional disk 81 are fixedly installed in gear (6) and rack
(10) in the gap between, the gear regulation handle (82) is fixedly connected with gear shaft (7), the wheel gear locking handle (83)
It is threadedly coupled on the outside of gear regulation handle (82) and with gear shaft (7).
3. the preparation process of the crisp praline of high butterfat according to claim 1, which is characterized in that the upper pressure roller it is upper
The fixed plate (46) of oil machine structure (4) is fixedly installed in respectively in the middle part of the rack gear (5) of pressure roller (2) two sides.
4. the preparation process of the crisp praline of high butterfat according to claim 1, which is characterized in that the feeding mechanism
It (1) is the hopper being fixedly installed in rack, the hopper has the feed inlet (11) and discharge port (12) being connected to up and down, charging
The side of mouth (11) and discharge port (12) is additionally provided with an opening, and the baffle (14,15) for the two sides that are open respectively closely lean on by upper pressure roller (2)
The both ends of nearly hopper side roll surface, the discharge port (12) be located at lower compression roller (3) top and with lower compression roller (3) close to but do not generate
Friction.
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| CN204860987U (en) * | 2015-07-20 | 2015-12-16 | 台州市宝刚机械有限公司 | Material tablet press |
| CN205455805U (en) * | 2016-02-04 | 2016-08-17 | 金冠(中国)食品有限公司 | Can self -oiling massecuite rolling machine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08149950A (en) * | 1994-09-28 | 1996-06-11 | Riken Vitamin Co Ltd | Edible emulsifying oil and fat composition |
| CN201813784U (en) * | 2010-08-28 | 2011-05-04 | 广东好心情食品有限公司 | Horizontal hard-candy roller bed |
| CN102940087B (en) * | 2012-11-30 | 2014-04-16 | 金冠(中国)食品有限公司 | Cream sandwich chocolate and preparation process thereof |
| CN105101809A (en) * | 2013-04-17 | 2015-11-25 | 洲际大品牌有限责任公司 | Systems and methods for forming chewing gum products with at least one inclusion |
| CN103315116A (en) * | 2013-06-26 | 2013-09-25 | 金冠(中国)食品有限公司 | Technology for cold machining starch soft sweets |
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| CN205455805U (en) * | 2016-02-04 | 2016-08-17 | 金冠(中国)食品有限公司 | Can self -oiling massecuite rolling machine |
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| CN105639020A (en) | 2016-06-08 |
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