Sugar boiling device for the production of colloidal toffee

Abstract

The invention discloses a sugar boiling device for the production of colloidal toffee, which comprises an outer box, a sugar boiling device, four support rods, a hydraulic cylinder, a first piston, a connecting pipe and a gelatin adding device. The outer box is an open box with an upper end open. port structure, and the bottom wall of the outer box is fixedly connected with the lower end of the hydraulic cylinder, the inner wall of the hydraulic cylinder is slidably connected with the first piston, and the upper end of the first piston is vertically connected with the lower ends of four support rods, and the four support rods The upper end of the upper end of the hydraulic cylinder penetrates the top wall of the hydraulic cylinder to reach the outer cavity of the hydraulic cylinder and is vertically connected to the lower end of the same sugar boiling device, and the side wall of the sugar boiling device is slidingly connected with the inner wall of the outer box, which is originally used for colloidal toffee The sugar boiling device produced is simple in structure, and the combination of the three not only ensures the uniform mixing of various raw materials during the production of colloidal toffee, but also flexibly automatically adjusts the amount of gelatin solvent added according to the raw materials of toffee, which greatly improves the practicality. sex.

Description

technical field [0001] The invention relates to the field of candy, in particular to a candy boiling device used for the production of colloidal toffee. Background technique [0002] Toffee is a semi-soft candy with a relatively loose structure. The section of the sugar body has tiny pores, with toughness and elasticity, chewing resistance, and soft and delicate taste. Toffee is imported from abroad. It has only a few decades of history in our country. Because of its aromatic taste and rich nutrition, it is deeply loved by the people. Welcome, so it's going fast. [0003] Colloidal toffee, including toffee and caramel sugar, has a large colloid content, and the sugar body has strong toughness and elasticity, relatively hard, mostly cylindrical in shape, and high in reducing sugar content. It must be processed to produce high-quality To make high-quality colloidal toffee, you must first choose the ratio of various materials. If the ratio is not selected properly, the sugar ...

AI Technical Summary

Problems solved by technology

After choosing the correct formula, it is necessary to highly emulsify sugar, starch syrup, colloid, dairy products, oil and water, and at the same time add a certain proportion of high-temperature gelatin solvent to catalyze to ensure the elasticity of the colloidal toffee, so that the toffee becomes highly uniform Emulsion, through strong stirring to make the oil into a very small sphere, making it a stable milk solid, but in the process of boiling sugar in the production of the existing colloidal toffee, the amount of gelatin added to the colloidal toffee mostly depends on the workers Adding manually cannot be effectively adjusted according to the actual situation. At the same time, the stirring means of the existing sugar cooking device is relatively simple, and it cannot be mixed uniformly, which affects the quality of colloidal toffee. For this reason, we designed a Sugar boiling device for the production of colloidal toffee

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