Using cotton candy,milk powder,and almond as the main raw materials,butter and raisins as adjuncts,and adding folic acid for nutritional enhancement,a folate rich almond nougat was prepared.Using sensory evaluation as the evaluation index,the effects of butter addition,milk powder addition,almond addition,raisin addition,and cooking time on the quality of almond nougat were investigated.The optimal processing technology was determined through response surface methodology,and the changes in folic acid during the nougat sugar production process were studied.The results showed that the optimal process was based on the dosage of 100 g cotton candy,with 15％butter added,26％almond added,41.5％milk powder added,15％raisin added,and a cooking time of 4.5 minutes.Under these process conditions,the sensory score of the produced almond nougatse reached 86.3 points,and the folate loss rate was relatively small,at 27.3％.The finished product of folate rich almond nougat is smooth,with a moderate softness and hardness.The taste is delicate and non stick to the teeth,and the pores are even.It has a milky aroma and the fragrance of almond.Eating 100 g of this product daily can meet the needs of adults,children,and pregnant women for folic acid.
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