Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of toffee containing noodles.
Containing a toffee for noodles, be made up of following raw material: Strong flour 25 ~ 30, albumen powder 5 ~ 8, Juice 2 ~ 3, water 4 ~ 6, the spiced salt 3 ~ 5, white granulated sugar 3 ~ 5, chitosan oligomer 25 ~ 30, condensed milk 8 ~ 12, anhydrous butter oil 3 ~ 5, hydrogenated vegetable oil 3 ~ 5, modified potato starch 6 ~ 8, lecithin 0.5 ~ 0.8, flavoring 3 ~ 5, polyglyceryl fatty acid ester 0.02 ~ 0.04.
Described Juice is one or more in three-coloured amaranth juice, Fresh Cucumber Juice, Celery Juice, carrot juice, tomato juice, blueberry juice, wild cabbage juice.
Described flavoring is the one in five-spice powder, chocolate powder and curry powder.
Containing a preparation method for the toffee of noodles, its concrete steps are:
(1) fruits and vegetables are cleaned, dry, add water, squeeze the juice, filter, obtain Juice;
(2) Strong flour, soy meal and Juice are mixed, stir;
(3) to step 2) product in add the spiced salt and polyglyceryl fatty acid ester, after stirring extruding evenly, normal temperature places slaking 20 minutes, and dough is rolled into noodles, steams face, dry, pulverize, seasoning;
(4) after white granulated sugar infusion being melted, put into the product of step 3), stir, cooling, excision forming;
(5) hydrogenated vegetable oil, anhydrous butter oil are carried out 50 DEG C of water-baths, stand-by after melting;
(6) product of step 5), chitosan oligomer, modified potato starch, condensed milk and lecithin are mixed, stir;
(7) product of step 4) is put into mould, add the product of step 6), stripping forming, noodles are wrapped up by toffee;
(8) discharging, and carry out vacuum packaging.
The thickness of described step 3) noodles is 0.8 ~ 1.2mm, and width is 1.5 ~ 2mm, vapour pressure 0.1MPa during steaming face, 2 ~ 3 minutes time.
The drying of described step 3) noodles can fried drying also can vacuum freeze drying.
Length after described step 3) noodles pulverizing is 0.5 ~ 0.8cm.
The thickness of described step 4) noodles block is 0.4 ~ 0.6cm, and length and width are 0.8 ~ 1cm.
Advantage of the present invention is: a kind of toffee containing noodles provided by the invention, adds soy meal in noodles, noodles strength road can be made pure, can supplement multiple nutrients material again, make noodles nutritious; Add Juice, give the natural colored that noodles are different, bright in colour, nutrient health; Fried drying, sensory of noodles delicious and crisp, freeze drying, noodles retain more nutrition, crispy in taste; Different flavorings can meet the taste of different consumer, overcomes the defect that toffee taste is single; Gelatin is replaced, edible safety and Health more with modified potato starch; With toffee parcel noodles, outer soft, just melt in the mouth, internal layer noodles have different tastes, give the mouthfeel that whole toffee is abundant.In toffee, wrap up noodles not only can provide polynary nutrition, and can allay one's hunger, promote the stability of toffee, toffee is prevented to be out of shape, the face of noodles uses Juice and Strong flour, soy meal to obtain, and nutritive value is abundanter, and the nutriment that Juice has is wrapped up by the toffee of outside, prevent oxidation in storage process from causing noodles nutritive value to decline, and the polyphenoils in fruits and vegetables also can extend the shelf-life of toffee.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
Containing a toffee for noodles, be made up of following raw material: Strong flour 25, soy meal 5, three-coloured amaranth juice 1, Celery Juice 1, water 4, the spiced salt 3, white granulated sugar 3, chitosan oligomer 25, condensed milk 8, anhydrous butter oil 3, hydrogenated vegetable oil 3, modified potato starch 6, lecithin 0.5, flavoring 3, polyglyceryl fatty acid ester 0.02.
Containing a preparation method for the toffee of noodles, comprise the following steps:
(1) three-coloured amaranth and celery are cleaned, dry, add water, squeeze the juice, filter, obtain Juice;
(2) Strong flour, soy meal and Juice are mixed, stir;
(3) to 2) in add the spiced salt and polyglyceryl fatty acid ester, after stirring extruding evenly, normal temperature places slaking 20 minutes, and dough is rolled into noodles, thickness is 0.8mm, width is 1.5mm, steams face, vapour pressure 0.1MPa, 2 minutes time, friedly dry, pulverize to length to be 0.5cm, to carry out seasoning with five-spice powder;
(4), after white granulated sugar infusion being melted, 3 are put into), stir, cooling, excision forming, make the thickness of noodles block be 0.4cm, length and width are 0.8cm;
(5) hydrogenated vegetable oil, anhydrous butter oil are carried out 50 DEG C of water-baths, stand-by after melting;
(6) by 5), chitosan oligomer, modified potato starch, condensed milk and lecithin mixing, stir;
(7) by 4) put into mould, add 6), stripping forming, makes noodles be wrapped up by toffee;
(8) discharging, and carry out vacuum packaging.
Embodiment 2
Containing a toffee for noodles, be made up of following raw material: Strong flour 28, soy meal 6, carrot juice 1, tomato juice 1.5, water 5, the spiced salt 4, white granulated sugar 4, chitosan oligomer 28, condensed milk 10, anhydrous butter oil 4, hydrogenated vegetable oil 4, modified potato starch 7, lecithin 0.6, flavoring 4, polyglyceryl fatty acid ester 0.03.
Containing a preparation method for the toffee of noodles, comprise the following steps:
(1) carrot and tomato are cleaned, dry, add water, squeeze the juice, filter, obtain Juice;
(2) Strong flour, soy meal and Juice are mixed, stir;
(3) to 2) in add the spiced salt and polyglyceryl fatty acid ester, after stirring extruding evenly, normal temperature places slaking 20 minutes, and dough is rolled into noodles, thickness is 1mm, width is 1.8mm, steams face, vapour pressure 0.1MPa, 2.5 minutes time, vacuum freeze drying, being crushed to length is 0.6cm, carries out seasoning with chocolate powder;
(4), after white granulated sugar infusion being melted, 3 are put into), stir, cooling, excision forming, make the thickness of noodles block be 0.5cm, length and width are 0.9cm;
(5) hydrogenated vegetable oil, anhydrous butter oil are carried out 50 DEG C of water-baths, stand-by after melting;
(6) by 5), chitosan oligomer, modified potato starch, condensed milk and lecithin mixing, stir;
(7) by 4) put into mould, add 6), stripping forming, makes noodles be wrapped up by toffee;
(8) discharging, and carry out vacuum packaging.
Embodiment 3
Containing a toffee for noodles, be made up of following raw material: Strong flour 30, soy meal 8, blueberry juice 1, wild cabbage juice 2, water 6, the spiced salt 5, white granulated sugar 5, chitosan oligomer 30, condensed milk 12, anhydrous butter oil 5, hydrogenated vegetable oil 5, modified potato starch 8, lecithin 0.8, flavoring 5, polyglyceryl fatty acid ester 0.04.
Containing a preparation method for the toffee of noodles, comprise the following steps:
(1) blueberry and wild cabbage are cleaned, dry, add water, squeeze the juice, filter, obtain Juice;
(2) Strong flour, soy meal and Juice are mixed, stir;
(3) to 2) in add the spiced salt and polyglyceryl fatty acid ester, after stirring extruding evenly, normal temperature places slaking 20 minutes, and dough is rolled into noodles, thickness is 0.8 ~ 1.2mm, width is 1.5 ~ 2mm, steams face, vapour pressure 0.1MPa, 2 ~ 3 minutes time, friedly dry, pulverize to length to be 0.5 ~ 0.8cm, to carry out seasoning with curry powder;
(4), after white granulated sugar infusion being melted, 3 are put into), stir, cooling, excision forming, make the thickness of noodles block be 0.4 ~ 0.6cm, length and width are 0.8 ~ 1cm;
(5) hydrogenated vegetable oil, anhydrous butter oil are carried out 50 DEG C of water-baths, stand-by after melting;
(6) by 5), chitosan oligomer, modified potato starch, condensed milk and lecithin mixing, stir;
(7) by 4) put into mould, add 6), stripping forming, makes noodles be wrapped up by toffee;
(8) discharging, and carry out vacuum packaging.
Comparative example 1
Containing a toffee for noodles, be made up of following raw material: Strong flour 25, soy meal 5, water 4, the spiced salt 3, white granulated sugar 3, chitosan oligomer 25, condensed milk 8, anhydrous butter oil 3, hydrogenated vegetable oil 3, modified potato starch 6, lecithin 0.5, flavoring 3, polyglyceryl fatty acid ester 0.02.
Preparation method is with embodiment 1.
Comparative example 2
Containing a toffee for noodles, be made up of following raw material: Strong flour 28, carrot juice 1, tomato juice 1.5, water 5, the spiced salt 4, white granulated sugar 4, chitosan oligomer 28, condensed milk 10, anhydrous butter oil 4, hydrogenated vegetable oil 4, modified potato starch 7, lecithin 0.6, flavoring 1, polyglyceryl fatty acid ester 0.03.
Preparation method is with embodiment 2.
Comparative example 3
Containing a toffee for noodles, be made up of following raw material: long patent flour 30, soy meal 8, blueberry juice 1, wild cabbage juice 2, water 6, the spiced salt 5, white granulated sugar 5, chitosan oligomer 30, anhydrous butter oil 5, hydrogenated vegetable oil 5, modified potato starch 8, lecithin 0.8, flavoring 5, polyglyceryl fatty acid ester 0.04.
Preparation method is with embodiment 3.
Subjective appreciation: Stochastic choice 40 people, everyone carries out subjective appreciation to the toffee containing noodles must not eat other foods in first 30 minutes, and everyone must first repeatedly gargle 3 ~ 5 times by warm water before a kind of toffee containing noodles under tasting;
Every part amounts to 10 points, and 1 ~ 3 is general, and 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, and get its mean value, result is as shown in table 1.
Table 1: embodiment 1 ~ 3 compares with the subjective appreciation of comparative example 1 ~ 3
| Project | Mouthfeel | Fragrance | Profile | Internal layer | Color |
| Embodiment 1 | 9 | 9 | 9 | 9 | 9 |
| Embodiment 2 | 9 | 8 | 9 | 9 | 8 |
| Embodiment 3 | 8 | 9 | 9 | 9 | 9 |
| Comparative example 1 | 7 | 8 | 8 | 7 | 6 |
| Comparative example 2 | 6 | 6 | 8 | 6 | 8 |
| Comparative example 3 | 6 | 7 | 6 | 6 | 9 |
Show from the result of table 1, a kind of toffee containing noodles of the present invention, bright in colour, safety and Health, does not stick to one's teeth, not sticky paper, and outer tissue is fine and smooth, and internal layer crispy in taste, taste enriches, and obtains liking of consumers in general.