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Intelligent preparation method and system of aerated sugar material

A production method and sugar material technology, applied in the direction of confectionary, confectionary industry, food science, etc., can solve the problems of lower stirring efficiency, too long stirring time, and inability to ensure the aeration effect of sugar material, so as to improve stirring efficiency and ensure The effect of the inflation effect

Pending Publication Date: 2021-01-22
湖南新中意食品有限公司
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AI Technical Summary

Problems solved by technology

But when to stop stirring, in the industry, the degree of stirring is simply determined according to experience, and there is no standardized method for controlling the degree of stirring
The way of judging whether the stirring can be completed based on experience may make the stirring time too long or too short, too short can not guarantee the effect of aerating the sugar material, and too long will reduce the stirring efficiency

Method used

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  • Intelligent preparation method and system of aerated sugar material

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Embodiment Construction

[0026] The following will clearly and completely describe the technical solutions in the embodiments of the application with reference to the drawings in the embodiments of the application. Apparently, the described embodiments are only some of the embodiments of the application, not all of them. Based on the embodiments in this application, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the scope of protection of this application.

[0027] like figure 1 As shown, the embodiment of the present invention provides an intelligent production method of aerated sugar material, including:

[0028] Step 1: Mix the foaming agent and water in proportion, soak for 2h-3h, heat to 80-100°C, stir until dissolved, keep at 65-70°C, let stand for 2h-3h to get jelly;

[0029] Step 2: Mix sorbitol, mannitol, erythritol, maltitol, lactitol, and hydrogenated starch hydrolyzate with water in proportion, heat to 90-110°C, stir until ...

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Abstract

The invention discloses an intelligent preparation method of an aerated sugar material. The method comprises the following steps of 1, mixing a foaming agent with water in proportion, performing soaking, performing heating, performing stirring until the foaming agent is dissolved, and performing standing to obtain jelly; 2, mixing sorbitol, mannitol, erythritol, maltitol, lactitol and hydrogenatedstarch hydrolysate with water in proportion, performing heating, performing stirring until the components are dissolved, and performing filtration to obtain itol syrup; 3, boiling the itol syrup, andperforming cooling; 4, adding the cooled itol syrup into an inflatable stirrer, performing stirring until white braces appear, adding the jelly and a preset regulator, and performing stirring until asugar material with the white braces is generated; and 5, stirring the sugar material treated in the step 4 at a speed of 100 r / min, and stopping stirring when it is judged that stirring can be finished according to a preset method, so as to obtain an aerated itol body.

Description

technical field [0001] The invention relates to the technical field of making aerated sugar, in particular to an intelligent manufacturing method system for aerated sugar. Background technique [0002] In the process of making the aerated sugar material, the sugar material is usually stirred with an inflatable mixer so that the sugar material is filled with air bubbles. But when to stop stirring, in the industry, the degree of stirring is simply determined according to experience, and there is no standardized method for controlling the degree of stirring. The method of judging whether the stirring can be completed based on experience may make the stirring time too long or too short. If it is too short, the aeration effect on the sugar material cannot be guaranteed, and if it is too long, the stirring efficiency will be reduced. Contents of the invention [0003] The embodiment of the present invention provides an intelligent production method of aerated sugar material. ...

Claims

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Application Information

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IPC IPC(8): A23G3/02
CPCA23G3/02
Inventor 邓声安庞凯平胡志
Owner 湖南新中意食品有限公司
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