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Candy and production technique thereof

A technology for making crafts and candies, which is applied in the confectionery industry, confectionery, food science, etc., and can solve the problems of restricting the rapid development of candies such as large-scale sales and promotion, difficulty in ensuring hygienic conditions, and large projects, so as to achieve unique formula and enhanced Appetite, efficient effect

Inactive Publication Date: 2008-11-26
朱先洪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in the food industry, the manufacturing history of candy is relatively long and there are many kinds, among which jelly jelly is the most. The production of traditional jelly is basically based on ingredients, glue, sugar boiling, molding, drying, cooling, and independent packaging. However, such a process takes a long time, generally 12 to 72 hours, the energy consumption of water, electricity and gas is very high, the project is large, the labor is large, and the hygienic conditions are difficult to guarantee, which limits the rapid development of the candy industry. Development and extensive sales promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A production process of candy, firstly, crush 10% white sugar to a size of 0.01-1mm, take 1% of acidity regulator, 0.01% of pigment and 0.1% of flavor, and dissolve them in water for later use; making candied preserved fruit for later use, the steps are as follows: : Select 7 mature fresh fruits and vegetables, remove impurities, wash the foreign matter on the surface of the fruits and vegetables and cut them into cubes, put them in 90°C geothermal water, blanch them for 1 minute, then remove them and put them in Add an equal amount of 0.2% calcium chloride in cold water, harden for 1 hour, then filter, finally fish out and boil with white sugar until the sugar content of fruits and vegetables is 50%, and then drain. Take powdered sugar, 15% water, 10% modified starch, 20% maltose syrup, 5% fructose syrup, 29% concentrated fruit juice and mix evenly; send all the materials to the extruder for aging treatment, adjust the pitch and heating of the extrusion screw Interlaye...

Embodiment 2

[0031] Crush 20% white sugar to a size of 0.01-1mm; take 2% of acidity regulator, 0.01% of pigment and 0.1% of essence, dissolve in water for later use; make candied fruit for later use, specifically: select 8 ripe fresh fruits and vegetables , remove impurities, clean foreign matter on the surface and cut into cubes, put the fruits and vegetables in hot water at 95°C for 2 minutes, remove them and put them in cold water with 0.35% calcium chloride added, and carry out Harden for 2.5 hours, then filter, remove and boil with white sugar until the sugar content of fruits and vegetables is 63%, and then filter and dry. Mix white sugar powder, 7% water, 20% modified starch, 30% maltose syrup, 10% fructose syrup, and 6% concentrated fruit juice; the material is sent to the extruder for aging treatment, so that the temperature of the material reaches 115°C. It is semi-fluid, and add 5% candied fruit dices at the end of extrusion and mix and season; extrude the material, and send the...

Embodiment 3

[0033] Crush 25% white sugar to a size of 0.01-1mm; take 0.2% of acidity regulator, 0.01% of pigment and 0.1% of essence, and dissolve it in water for later use; make candied fruit for later use, select 9 mature fresh fruits and vegetables, and remove impurities ; Clean the foreign matter on the surface and cut into cubes; Put the fruits and vegetables into hot water at 98°C for 3 minutes; Take them out and put them in cold water with 0.4% calcium chloride in the same amount, and then harden them 4 Hours, then filter; then fish out and boil with white sugar until the sugar content of fruits and vegetables is 75%, and then filter and dry. Mix white sugar powder, 1% water, 15% modified starch, 38% maltose syrup, 15% fructose syrup, and 2% concentrated fruit juice; the material is sent to the extruder for aging treatment, and the screw pitch and heating interlayer temperature are adjusted to make the material temperature When the temperature reaches 150°C, the material is semi-fl...

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PUM

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Abstract

The invention provides a candy and a production manufacturing process thereof, which contains the following components: 10 percent to 30 percent of white sugar, 20 percent to 60 percent of malt syrup, 0 percent to 30 percent of high fructose syrup, 0 percent to 30 percent of concentrated juice, 3 percent to 10 percent of preserved fruit cubes, 0.1 percent of calcium chloride, 1 percent to 15 percent of water, 10 percent to 30 percent of modified starch, 0.2 percent to 5 percent of acidity regulator, 0 percent to 0.01 percent of coloring matter and 0 percent to 0.5 percent of essence. The manufacturing process of the candy comprises five steps, including mixing ingredients, extruding, curing and seasoning, quantitative filling, sealing and parting, cooling and packaging. The production manufacturing process of the candy of the invention is simple, low in energy consumption, sanitary and reliable, good in taste and beautiful in appearance.

Description

technical field [0001] The invention relates to a food production process, in particular to a candy and a production process thereof. Background technique [0002] At present, in the food industry, the manufacturing history of candy is relatively long and there are many kinds, among which jelly jelly is the most. The production of traditional jelly is basically based on ingredients, glue, sugar boiling, molding, drying, cooling, and independent packaging. However, such a process takes a long time, generally 12 to 72 hours, the energy consumption of water, electricity and gas is very high, the project is large, the labor is large, and the hygienic conditions are difficult to guarantee, which limits the rapid development of the candy industry. Development and extensive sales promotion. Contents of the invention [0003] The purpose of the present invention is just aimed at the technical defects existing in the prior art, improves the traditional process, and proposes a cand...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/02
Inventor 朱先洪
Owner 朱先洪
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