Method for mixing solid granules and syrup uniformly

Abstract

The invention discloses a method for mixing solid granules and syrup uniformly. The method comprises a syrup blanking device, a solid granule blanking device and a mixing device, wherein after mixing with the pneumatically-jetted solid granules in a three-way pipeline through which the syrup flows without stirring, the syrup naturally flows, cools and cures, so that the solid granules are dispersed optimally. According to the method, different from the conventional stirring mixed mode of the solid granules and the syrup, a new field of the swing type mixing of the syrup is developed, so that the processing means of multiple series of the syrup in food processing industry can be improved, the quality of food processing is improved, the food safety performance is improved, the development of new series of products is promoted, and the method has advantages in reduction of energy consumption and production noise and improvement of work environment of workers.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for evenly mixing solid particles and syrup. Background technique [0002] At present, candy containing solid particles occupies a large proportion in the market. Peanut nougat, sesame candy, walnut candy, etc., flavored popping candy, bubble candy, crystal candy, etc. are deeply loved by consumers in the market. . [0003] However, in the traditional processing technology of candy containing solid particles (peanut / sesame, etc.), the mixing and stirring method is generally adopted. Since the syrup has the characteristics of high viscosity and high temperature in the molten state, the resistance is very large during the mechanical mixing process, resulting in solid particles. In the syrup, the distribution is uneven, the breakage rate is high, the specific gravity of the solid particles is small, they are suspended on the surface of the syrup, and it is difficult to mix ...

AI Technical Summary

Problems solved by technology

[0003] However, in the traditional processing technology of candy containing solid particles (peanut / sesame, etc.), the mixing and stirring method is generally used. Advanced characteristics, great resistance in the process of mechanical mixing, resulting in uneven distribution of solid particles in the syrup, high breakage rate, small proportion of solid particles, suspended on the surface of syrup, difficult to mix uniformly, and high temperature generated by mechanical friction during mixing It will cause browning of solid particles and syrup, not only the output is low, the energy consumption of the motor is high, the production site is noisy, and the taste of the processed product is poor and bitter.

[0004]In addition, some low-temperature, volatile solid particles (such as flavors, fragrances, etc.) have smaller specific gravity, and high-temperature friction not only makes stirring difficult, but also destroys the chemical properties of the mixture. ingredients, it is difficult to process products with excellent aroma and taste

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