Sugar, starch, syrup, ingredients, melting, filtration, coloring, spices, flavoring, material pre, thermal evaporation, vacuum concentration, cooling, blending, forming, cooling, selection, packaging, finished product.
(1) material balance: material balance includes two aspects, is the balance of dry solids, the second is the balance of reducing sugar. The hard sugar production process of materials due to heat and chemical changes, some substances increase, some substances decrease, but also inevitably caused by the mechanical loss of material, this change is projected both the technical level of the process, but also the economic consequences of the technology of technology. The relational equation of the two balances can be expressed as follows.
Product harvest dry solids = dry solids of each material + processing losses dry solids.
Product total reducing sugar = adding reducing sugar + generating reducing sugar
2) Calculation of ingredients.
①. From the candy formula to calculate the approximate composition, from the known candy formula and then understand its chemical composition, laboratory analysis methods can be determined and through the calculation to find the approximate composition, with two methods to verify, is necessary for the production.
②. Determine the original formula of the product composition from the results of the laboratory analysis.
3). Main raw and auxiliary materials used in candy production.
①. Sweet raw materials
③. Colloidal substance
④. Emulsifier and foaming agent
⑤. Coloring and flavoring agents
⑥. Dairy products and fats and oils
⑦. Other substances
In the case of hard sugar, if the amount of water added is not enough, it is difficult to dissolve all the sugar grains in a short period of time, and the existence of grains may bring the danger of "returning to sand" in the process of production and storage; on the contrary, if the amount of water added is too much, it will prolong the cycle of heating and evaporation, which will lead to the excessive conversion of sugar and waste of energy. This will lead to the excessive conversion of sugar and waste of energy. Undoubtedly, these two results are production efforts to avoid. The amount of water added in hard sugar production is generally 30% to 35% of the total dry solids of the recipe material. In actual production, the amount of water added is often lower than this ratio. The sugar solution's temperature is increased to speed up the dissolution of sugar so that the result often brings an incomplete dissolution phenomenon. The transparency of the product is reduced or even cloudy. The serious consequence is that cane sugar smiling crystals during the processing process cause a large area to return to sand. The sugar melting operation should consider both the melting speed and the melting method. The melting speed requires the sugar to pass the material to the next process within 20min after the complete melting. The melting method requires the equipment to ensure the material can be completely melted in a short time.
1). The role of boiling sugar: boiling sugar is the key process in the hard sugar process. The whole boiling sugar process re-evaporates and removes up to part of the water within the solution. The final hard sugar paste reaches a high concentration and retains low residual water. However, the evaporation and concentration of sugar solution are different from other videos for two main reasons.
①. When the sugar solution reaches a high concentration, its viscosity increases rapidly. It is difficult to remove the excess water in the sugar paste after using the general heating and evaporation method.
②. Hard sugar eventually requires the production of a glassy amorphous material system. This special texture also requires the evaporation and concentration of sugar liquid to be completed in a continuous thermal process.
2). Vacuum boiling sugar: To avoid chemical changes caused by the boiling process at higher temperatures, the use of vacuum boiling sugar can lower the boiling point of the sugar solution and reduce heat exposure. The vacuum boiling sugar process is generally divided into three stages: preheating, vacuum evaporation, and vacuum concentration.
The sugar paste boiled to the prescribed concentration is moderately cooled, coloring and flavoring are added and mixed well to be shaped. Continuous mold pouring: The process of continuous mold pouring is characterized by pouring the liquid syrup quantitatively into the continuously running model tray when the boiled sugar paste is still in the liquid state of rheology, then cooling and shaping rapidly, and then separating from the mold tray.
Boiled candy is a type of candy with low water content and easily absorbs moisture from the outside. After absorbing moisture, the product is molten and sandy. Thus, the value of the commodity is reduced or lost. Therefore, the packaging for candy is an indispensable means of protection. The role of packaging is to prevent or delay the phenomenon of quality change. A reasonable method is to give boiled candy to sealed packaging when the hard candy in a state of complete isolation from the outside air, although up to several years of preservation, but also not easy to detect changes in quality.