Pear syrup candy forming equipment

Abstract

The invention belongs to the technical field of food processing, in particular to pear syrup candy forming equipment. The pear syrup candy forming equipment comprises a support frame, a forming mechanism and a base, wherein the forming mechanism comprises a driving wheel, a first driven wheel, a second driven wheel and a third driven wheel, the driving wheel is in transmission fit with the first driven wheel, the first driven wheel and the second driven wheel rotate coaxially, the second driven wheel and the third driven wheel are in transmission fit, the driving wheel, the first driven wheel,the second driven wheel and the third driven wheel are all located on the outer side of the base, first pressure rollers are arranged on rotating shafts of the first driven wheel and the second driven wheel, a second pressure roller is arranged on a rotating shaft of the third driven wheel, the first pressure rollers are of smooth surface structures, multiple rows and lines of grooves are formedin the outer surface of the second pressure roller, and the grooves are increased in area sequentially from the bottom parts of the grooves to notches. According to the invention, multiple rows and lines of the grooves are formed in the outer surface of the second pressure roller, and the grooves are increased in area sequentially from the bottom parts of the grooves to the notches, thereby beingbeneficial to automatic falling of candies, and then having no problem of stickiness.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a pear jelly candy molding equipment. Background technique [0002] The three major nutrients for humans and animals are sugar, fat, and protein. Sugars include sucrose, glucose, fructose, galactose, lactose, maltose, starch, dextrin and glycogen. Among these sugars, in addition to glucose, fructose and galactose, which can be directly absorbed by the body, the remaining sugars must be converted into glucose in the body before they can be absorbed and utilized. The main function of sugar is to provide heat. Each gram of glucose is oxidized in the human body to produce 4 kcal of energy, and about 70% of the energy required by the human body is provided by sugar. In addition, sugar is also an important substance that constitutes tissues and protects liver function. [0003] Not only do people need to take in a lot of sugar from food to maintain energy loss at all ti...

AI Technical Summary

Problems solved by technology

[0004] The patent document of application publication number CN105981887A discloses a preparation method of fermented antitussive pear jelly sugar and the obtained product, including: 1) extracting juice from materials, 2) batching, 3) fermenting, 4) concentrating, 5) cutting, the method The problem in the method is that the concentrated viscous liquid is poured into the enamel plate coated with cooked vegetable oil for cooling. First, the cooling area of ​​the enamel plate is limited. Second, the enamel plate has a heat insulation effect, and its cooling efficiency is not high. It is not suitable for mass production, and homework cannot guarantee complete equipment, so the overall practicability is poor. How to quickly cool the viscous liquid of pear syrup and realize factory production is a research direction for those skilled in the art.

Since the pear paste candy is a hard candy, during the use of the above structure, the candy is easily broken when it falls, which will affect the shape of the candy

Images