Composition for preparing nougat, nougat and preparation method of nougat

• Main Authors: YING XIN, GAO JIAXING, TONG YI, PANG MEIRONG, WU LIDA, LI YI, LU YU, WU YANDONG, ZHANG LIANHUI
• Format: Patent
• Language: Chinese; English
• Published: 07.07.2020
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to the field of foods, and discloses a composition for preparing nougat, the nougat and a preparation method of the nougat. In percentage by weight, the composition for preparing the nougat comprises 4-30% of water-soluble dietary fibers, 0-15% of sugar alcohol, 5-50% % of glucose syrup, 20-25% of milk powder, 0-5% of white granulated sugar, 2-5% of anhydrous butter,4-10% of egg white and 10-20% of semen armeniacae. The nougat prepared from the composition has the advantages of low sugar, high dietary fiber and good taste, and has the human health benefiting effects of relaxing bowels, regulating blood sugar and blood fat, lowering cholesterol and improving the intestinal function. 本发明涉及食品领域，公开了一种用于制备牛轧糖的组合物、牛轧糖及其制备方法。以重量％计，本发明的用于制备牛轧糖的组合物包括：水溶性膳食纤维4-30％、糖醇0-15％、葡萄糖浆5-50％、奶粉20-25％、白砂糖0-5％、无水黄油2-5％、鸡蛋白4-10％、以及杏仁10-20％。本发明的组合物制得的牛轧糖具有低糖、高膳食纤维且口感良好的优势，具有润肠通便、调节血糖、血脂、降低胆固醇、改善肠道功能等有益于人体健康的作用。