Pear syrup brown sugar candy and production method thereof
A technology of pear paste brown sugar and a production method, which is applied in confectionery, confectionery industry, food preparation and other directions, can solve problems such as equipment blockage and damage, bringing too much moisture, and syrup inversion, etc., to improve drying speed and save drying time. , the effect of low drying temperature
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Embodiment 1
[0045] Embodiment 1, a kind of production method of pear cream brown sugar candy, carries out following steps successively:
[0046] 1) In a stainless steel steam heating and stirring pot, mix brown sugar, isomalt and water in a weight ratio of 2:2:1, heat and stir at 110°C until the brown sugar is completely dissolved; obtain syrup ;
[0047] 2), then add the concentrated pear juice to the stainless steel steam heating and stirring pot, and stir for 2 to 3 minutes at a temperature of 110° C. to obtain pear juice syrup; the weight of the concentrated pear juice is 2% of the syrup;
[0048] 3) Under the action of the pressure pump, the pear juice syrup in the stainless steel steam heating stirring pot is injected into the stainless steel steam heating vacuum dehydrator with vacuum heating coil. The working temperature of the steam heating vacuum dehydrator is 130°C. The obtained syrup is a water-removed syrup, and the water content is less than 2% (weight ratio).
[0049]4) T...
Embodiment 2
[0051] Embodiment 2, a kind of production method of pear cream brown sugar candy, carries out following steps successively:
[0052] 1) In a stainless steel steam heating and stirring pot, mix brown sugar, white sugar, isomalt and water according to the weight ratio of 2:1:1:1, and heat and stir at a temperature of 110°C until the brown sugar and Dissolve all the sugar; get syrup;
[0053] Steps 2) to 5) are the same as in Example 1.
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