A continuous boiling equipment for ultra-low temperature healthy candies

Abstract

The invention discloses continuous boiling equipment for ultralow temperature healthy candies. A homogenization syrup boiling tank comprises an outer syrup tank, an outer heating interlayer, an inner steam tank, multiple blades, a rotating shaft and a motor, the outer heating interlayer is arranged on the outer wall of the outer syrup tank, the inner steam tank is installed inside an inner cavity of the outer syrup tank through the rotating shaft, the syrup conveying interlayer is formed by the outer wall of the inner steam tank and the inner wall of the outer syrup tank, and the multiple blades are divided into multiple blade ring groups and installed on the outer wall of the inner steam tank uniformly; the inlet end and the outlet end of the syrup conveying interlayer are connected with an inlet pump and a syrup moisture removing device respectively in a communicated mode; the outer heating interlayer and the inner steam tank are connected with a steam supply device in a communicated mode through a steam pipe. A syrup collecting bucket is arranged under a storage outlet of the syrup moisture removing device. The equipment is simple in structure and low in manufacturing cost, the syrup is heated at an ultralow temperature, the original color, taste and nutrition ingredients of candy products can be maintained, the elasticity is sufficient, the candies are not sticky to teeth even chewed over and over again, and the candies are more beneficial to human health.

Description

technical field [0001] The invention relates to a sugar melting equipment, in particular to an ultra-low temperature continuous boiling equipment for healthy candies. Background technique [0002] In the candy production industry, the traditional sugar-refining equipment used for syrup is relatively simple, usually including a bucket and a mixer. Put the syrup raw material, white sugar, and water into the bucket, and use the mixer to stir and mix while heating. , although this stirring and mixing method is simple in structure, its disadvantages are particularly obvious, mainly in the following four aspects: [0003] (1) Due to stirring while heating, the syrup water vapor directly overflows from the opening of the material barrel, filling the entire production workshop, causing serious environmental pollution, and consuming more heating energy and offsetting the air conditioning in the workshop, resulting in energy waste; [0004] (2) Due to the dead angle that cannot be st...

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Problems solved by technology

[0003] (1) Due to stirring while heating, the syrup water vapor directly overflows from the opening of the material barrel, filling the entire production workshop, causing serious environmental pollution, and consuming more heating energy and offsetting the air conditioning in the workshop, resulting in energy waste;

[0004] (2) Due to the dead angle that cannot be stirred between the agitator and the inner wall of the bucket, the syrup cannot be stirred evenly, resulting in uneven parts of the final candy, difficult to achieve the original taste, and uneven color tone, which affects the quality of the candy. quality;

[0005] (3) There is no step of evaporating the water in the syrup, so it is difficult to reduce the water in the syrup. The water in the syrup is more, resulting in poor taste of the made candy, which is also an important factor affecting the quality of the candy;

[0006] (4) Direct heating of the syrup is prone to scorching, especially the syrup at the bottom of the barrel, which is more likely to burn because it cannot be stirred, resulting in waste and seriously affecting the quality of the candy

However, in order to ooze out the moisture in the syrup, a longer cooking path is required, so that the equipment structure is huge and complicated, and there are more bends and path changes on the syrup flow path, and the syrup flow path is also quite long, resulting in energy The consumption is high, the parameters of reducing sugar and moisture are difficult to meet the standards, and the transparency and uniformity of the product are all limited. It is difficult to maintain the original color, original taste and original nutritional content of candy products under the condition of low temperature and energy saving. , sufficient elasticity, repeated chewing without sticking to the teeth, this is a problem that has always existed in this professional equipment at home and abroad

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