Processing technology of tamarind fruit soft sweets vacuum-packaged through composite plastic packaging films

Abstract

The invention belongs to the technical field of production of soft sweets, and solves the technical problem of providing a processing technology of tamarind fruit soft sweets vacuum-packaged through composite plastic packaging films. Natural effective components of fruit juice are furthest preserved, the quality guarantee period and the mouth feel of products are guaranteed, and the yield of the products is increased. The processing technology disclosed by the invention adopts the technical scheme comprising the following steps of a first step, mixing white granulated sugar with soft sweet powder to obtain a mixture, sprinkling the mixture into pure water, opening a steam valve, performing boiling up, adding malt sugar, performing decoction to 100 DEG C, adding tamarind fruit juice, performing decoction to 101-102 DEG C, closing the steam valve, adding citric acid, DL-malic acid and tamarind fruit spice, and taking materials out of a pot; a second step, pouring massecuite into a special-shaped mold, and performing cooling; a third step, enabling shaped sweets to be separated from the mold, performing baking, and controlling moisture; a fourth step, separately sucking out a plurality of groups of film types assorted with the shaped sweets on an upper film and a lower film through a vacuum package machine; a fifth step, putting the sweets into film type cavities, performing edgesealing, performing vacuumizing on inner parts of the film types, and performing sealing; and a sixth step, performing cutting.

Description

technical field [0001] The invention uses a composite plastic packaging film to vacuum-pack tamarind jelly candies and belongs to the technical field of soft candy production, and specifically relates to the production and packaging of tamarind jelly candies. Background technique [0002] Tamarind is also called sour bean, tamarind, sour plum (Hainan), "Muhan" (Dai language), sour fruit, hemp ram, sweet eye, Tongxuetu, subginseng fruit, and is a genus of Tamarinaceae. Tamarin can be classified into three types in terms of taste: sweet, sweet and sour, and sour. Tamarind is known as the "king of calcium", rich in reducing sugars, organic acids, fruit acids, minerals (mainly calcium, potassium and phosphorus, less magnesium and zinc), vitamins and 89 kinds of aromatic substances And a variety of pigments, in addition, also contains protein, fat and so on. Eating tamarind can not only cool and relieve fire, but also "lower blood pressure" and "lower three highs". [0003] In...

AI Technical Summary

Problems solved by technology

[0004] However, the traditional tamarind jelly candy production process requires high cooking temperature, high baking temperature and long baking time, and the moisture should be controlled below 18%, and there are the following defects: 1. Horizontal sealing packaging film for pillow packaging Some have two layers and some have four layers, and the extruded sealing line cannot be guaranteed to be smooth; 2. If the boiling temperature is high, the natural active ingredients of the juice will be seriously lost; 3. The moisture content of the finished product is too low, and there will be sticking phenomenon when eating. bad taste