Preparation process for high-fat dark brown sugar preserved plum candy

A preparation process and plum candy technology, which is applied in the confectionary industry, confectionery, food science, etc., can solve the problems of oil-water separation, difficulty in forming an emulsification system, and affecting the cooking effect, and achieve an easy-to-control effect

Active Publication Date: 2012-02-15
金冠(中国)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The total fat content in high-fat brown sugar candies is more than 25% by mass. The conventional process is difficult to emulsify during production, and it is easy to cause oil-water separation and it is difficult to form a stable emulsification system.
In addition, in addition to sucrose, brown sugar also contains more nutrients such as molasses and minerals. Boiling together with sugar liquid containing more than 5% brown sugar by mass tends to produce a large number of bubbles, which affects the cooking effect and also affects the molding process. Control of the net particle content and the aesthetics of the finished product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation process of high-fat brown sugar plum candy, which is characterized in that it includes six steps of plum meat pretreatment, sugar melting, emulsification, boiling, casting and selection:

[0024] (1) Pretreatment of plum meat:

[0025] The prepared dried plums are processed in a drying room, the temperature is set at 45° C., and the moisture is removed every 2 hours until the moisture content of the dried plums reaches 15%. After cooling the dried plums to room temperature, put them into a plum crusher for shredding, and control the size of the crushed plums within 2 cm; then pass the crushed plums through a 40-mesh sieve, remove the powder and fine plums, and leave the rest for use.

[0026] (2) Melting sugar:

[0027] Add water containing 20% ​​of the mass percentage of white sugar into the sugar dissolving pot, open the heat source steam valve and agitator, and put white sugar, brown sugar and glucose syrup into it so that the mass percentage of sugar ...

Embodiment 2

[0040] A preparation process of high-fat brown sugar plum candy, which is characterized in that it includes six steps of plum meat pretreatment, sugar melting, emulsification, boiling, casting and selection:

[0041] (1) Pretreatment of plum meat:

[0042] The prepared dried plums are processed in a drying room, the temperature is set at 55° C., and the moisture is removed every 2 hours until the moisture content of the dried plums reaches 15%. After cooling the dried plums to room temperature, put them into a plum crusher for shredding, and control the size of the crushed plums within 2 cm; then pass the crushed plums through a 40-mesh sieve, remove the powder and fine plums, and leave the rest for use.

[0043] (2) Melting sugar:

[0044] Add water containing 20% ​​of the mass percentage of white sugar into the sugar melting pot, open the heat source steam valve and agitator, and then put white sugar, brown sugar and glucose syrup into it so that the mass percentage of suga...

Embodiment 3

[0057] A preparation process of high-fat brown sugar plum candy, which is characterized in that it includes six steps of plum meat pretreatment, sugar melting, emulsification, boiling, casting and selection:

[0058] (1) Pretreatment of plum meat:

[0059] The prepared dried plums are processed in a drying room, the temperature is set at 65° C., and the moisture is removed every 2 hours until the moisture content of the dried plums reaches 15%. After cooling the dried plums to room temperature, put them into a plum crusher for shredding, and control the size of the crushed plums within 2 cm; then pass the crushed plums through a 40-mesh sieve, remove the powder and fine plums, and leave the rest for use.

[0060] (2) Melting sugar:

[0061] Add water containing 20% ​​of the mass percentage of white sugar into the sugar dissolving pot, open the heat source steam valve and agitator, and put white sugar, brown sugar and glucose syrup into it so that the mass percentage of sugar ...

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PUM

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Abstract

The invention discloses a preparation process for a high-fat dark brown sugar preserved plum candy, which comprises six steps, i.e. preserved plum pretreatment, sugar melting, emulsification, boiling, pouring formation and selection. Complex emulsifying agent is used at the stage of emulsification and consists of sucrose fatty acid esters S770, sucrose fatty acid esters S570 and soy bean lecithinaccording to a mass ratio being 3:2:5. Two steps of emulsification processes are adopted. The used amount of the complex emulsifying agent is 0.5-1 percent of the mass of sugar liquid to be blended. The preparation process can effectively solve the problem of emulsification difficulties in the production of high-milt-fat dark brown sugar candies, and can also effectively solve the problems that agreat number of air bubbles are produced and the material viscosity is reduced because of the air bubbles. The process is used for the preparation of the high-milt-fat dark brown sugar preserved plumcandy and can effectively guarantee the quality and the attractiveness of the finished candies.

Description

technical field [0001] The invention relates to a process for preparing candies, in particular to a process for preparing high-fat brown sugar plum candies. Background technique [0002] The total fat content in the high-fat brown sugar candy is more than 25% by mass. The conventional process is difficult to emulsify during production, and it is easy to cause oil-water separation and it is difficult to form a stable emulsification system. In addition, in addition to sucrose, brown sugar also contains more nutrients such as molasses and minerals. Boiling sugar liquid containing more than 5% brown sugar by mass will easily produce a large number of bubbles, which will affect the cooking effect and affect the molding process. The control of the net content of particles and the aesthetics of the finished product. Contents of the invention [0003] The purpose of the present invention is to provide a preparation process of high-fat brown sugar plum candy, which includes six st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G3/48A23G3/46
Inventor 吴文团
Owner 金冠(中国)食品有限公司
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