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Method for improving quality of candy

A kind of candy and quality technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of hard candy being easy to absorb water, closing, returning to sand, etc.

Inactive Publication Date: 2014-04-16
李财兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for improving the quality of candies, which can improve the problems of existing hard candies that are easy to absorb water and freeze, and return sand.

Method used

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Embodiment Construction

[0007] A method for improving the quality of candy in the patent of the present invention, the method is mainly to add a layer of dense coating agent protective layer on the surface of the candy. Candy adopts existing hard candy or easy water-absorbing candy etc. The coating agent can be made of paraffin wax, lac, carnauba wax, etc., and the protective layer of the coating agent must be a dense substance. The protective layer can prevent harmful substances such as moisture in the air and microorganisms from contacting the candy, causing a series of changes in the candy, such as drying and sand return, so as to ensure the quality of the candy.

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Abstract

The invention discloses a method for improving the quality of a candy and relates to a method capable of improving the problems that the candy is easy to dissolve in water and re-crystallize. According to the method, a dense coating agent protection layer is added on the surface of the candy, so that the candy is isolated from the outside through the protection layer, a series of dissolution and re-crystallization changes of the candy due to contact between the candy and harmful substances such as water and microorganisms in air can be prevented, and the quality of the candy is guaranteed.

Description

technical field [0001] The invention relates to a method for improving the quality of candies, in particular to a method for improving the tendency of candies to absorb water, freeze and return sand. Background technique [0002] Generally, hard candies are easy to absorb water, smelt and return sand due to their low moisture content when stored for a long time, which not only affects the appearance, but also cannot guarantee the quality. In addition, once the candy packaging is opened by consumers, the above phenomenon is even more obvious. After ten or twenty minutes, some even a few minutes, the surface of the candy will melt and melt, and the whole candy will be sticky, which makes consumers frown. Especially for children's toy candies, the candy loses its function as a toy before children understand how to play it. Contents of the invention [0003] The purpose of the present invention is to provide a method for improving the quality of candies, which can improve th...

Claims

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Application Information

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IPC IPC(8): A23G3/54A23G3/36
Inventor 李财兴
Owner 李财兴
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