Method for mixing solid granules and syrup uniformly
A solid particle and syrup technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of destroying the chemical composition of the mixture, difficult to process products, and difficult mixing, so as to improve quality, reduce energy consumption, and reduce production noise Effect
Active Publication Date: 2014-07-30
SHANGHAI GUANSHENGYUAN FOOD
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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. 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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[0034] The mixing method of traditional solid particles 2 and syrup 5 all adopts figure 1 In the method of stirring and mixing with the agitator shown, since the viscosity of the syrup 5 increases greatly as the temperature decreases, the friction with the wall of the stirring pot 22 and the stirring blade 21 increases thereupon, and the syrup 5 will produce high temperature immediately. The agitator in the center of the round-bottomed pot, the fluid vortex generated by the syrup 5 after stirring, will draw most of the solid particles 2 with a small specific gravity and suspended on the surface of the syrup 5 into the stirring blade 21, causing the solid particles 2 to break and coke. Poor taste and serious loss of nutrition.
[0035] The present invention uses a steam heating method to humidify and heat the syrup 5, which not only meets the energy required for heating, but also ensures the fluidity of the syrup 5. The mixing steps are as follows:
[0036] Pour the syrup i...
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The invention discloses a uniform mixing method of solid particles and syrup, which comprises a syrup blanking device, a solid particle blanking device, and a mixing device. Through the natural flow, cooling and solidification of the syrup, the best dispersion of solid particles can be achieved. The present invention abandons the traditional agitation mixing mode adopted by solid particles and syrup, opens up a new field of syrup swing mixing, makes it possible to change various series of processing methods in the food processing industry, and is not only beneficial to improve the efficiency of food processing Quality, improve food safety performance, promote the development of new series of products, and have leading progress in reducing energy consumption, reducing production noise, and improving the working 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 ...
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IPC IPC(8): A23G3/02
Inventor 陈汉炎金生儒周建良汪国富王旭东杨敏
Owner SHANGHAI GUANSHENGYUAN FOOD