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Convection-type sticky candy stirring device

A stirring device and brown sugar technology, applied in confectionary, confectionery industry, food science, etc., can solve the problems of small contact surface and low stirring force, achieve the effect of increasing mixing force, mixing evenly, and ensuring service life

Inactive Publication Date: 2016-03-30
CHONGQING LONGYUE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing stirring device only has stirring blades that are all on the upper side, and the contact surface is relatively small during the stirring process. At the same time, the main stirring surface is on the upper side, and the stirring force is relatively small.

Method used

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  • Convection-type sticky candy stirring device

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Effect test

Embodiment Construction

[0014] Such as figure 1 As shown, the convective brown sugar stirring device includes a housing 1, the housing 1 is a cylindrical structure, the upper end of the housing 1 is provided with a sealing cover 2, and sealing rings are provided around the sealing cover 2 to facilitate sealing it. The sealing cover 2 is provided with an explosion-venting opening 3, and an explosion-venting membrane 4 is fixed on the explosion-venting opening 3, and the explosion-venting membrane 4 is made of aluminum foil. A material inlet 5 is provided on the top of the sealing cover 2, a material outlet 6 is arranged on one side of the housing 1, and a collecting bucket is arranged at the outlet 6. The side wall of housing 1 is provided with heating layer 7, and heating wire is installed in the heating layer 7, is convenient to heating brown sugar liquid. A rotating shaft 8 is vertically arranged in the housing 1, and the rotating shaft 8 passes through the bottom of the housing 1 and is connected...

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Abstract

The invention relates to the field of sticky candy processing, especially to a convection-type sticky candy stirring device. The convection-type sticky candy stirring device comprises a housing which is a cylindrical structure. The upper end of the housing is provided with a seal cover, which is equipped with a feed inlet. One side of the housing is provided with a discharge port. A heating layer is arranged on the inner side wall of the housing. A rotating shaft is vertically disposed inside the housing. The rotating shaft passes through the bottom of the housing to be connected to a motor. The middle part of the rotating shaft is equipped with stirring vanes which include first upswept vanes and second declivitous vanes. By the use of the device, sticky candy can be stirred uniformly, and mouthfeel of sticky candy is better.

Description

technical field [0001] The invention relates to the field of brown sugar processing, in particular to a convection type brown sugar stirring device. Background technique [0002] Brown candy is golden and transparent, elastic, sticky, and not hard. It uses white sugar, white sesame, starch, peanuts, etc. as raw materials to produce peanut brown sugar, pine nut brown sugar, original flavor brown sugar, and strawberry brown sugar. , hawthorn nougat, orange nougat and other flavors. Now making brown sugar is all handmade by people. Generally, the steps of making brown sugar are: 1) Put the flour in a container, take 700 grams of cold water, and gradually add it to the flour. Stir with a shovel while adding to make a powder slurry without flour residue. 2) Put white sugar and 1 / 3 of lard into the pot, add 250 grams of water to boil, then pour in the powder and cook together. After about half an hour, when the consistency is thin paste, add caramel and continue to cook. After...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/04
CPCA23G3/04
Inventor 刘行
Owner CHONGQING LONGYUE FOOD
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