Raw material mixing device for sugar-free candy production

Abstract

The invention relates to the technical field of candy production equipment. The device comprises a protection box, the bottom of the protection box is fixedly connected with a strut, the bottom of thestrut is fixedly connected with a base, the right side of the protection box is fixedly connected with a motor, the bottom of the output shaft on the motor is fixedly connected with a first shaft, and the surface, close to the bottom, of the first shaft is fixedly sleeved with a first transmission wheel. Through the arrangement of the detection device, the dissolution degree of sugar alcohol particles in the mixing shell can be detected in time and adaptively adjusted; through the arrangement of a discharging device, raw materials can be continuously added when syrup in the mixing shell is not dissolved to a saturated state; the reset device is arranged and can be matched with the detection device to achieve reset operation; and through the arrangement of an electric heating roller, the sufficient mixing degree of sugar alcohol particles and a syrup solution in the dissolving box can be increased, the syrup solution in the mixing shell can be heated at a constant temperature, and thedissolving efficiency is further improved.

Description

technical field [0001] The invention relates to the technical field of candy production equipment, in particular to a raw material mixing device for sugar-free candy production. Background technique [0002] Generally refers to sweet candies that do not contain sucrose (cane sugar and beet sugar), glucose, maltose, fructose, etc., but sugar-free candies should contain sugar alcohols (including xylitol, sorbitol, maltitol, mannitol) and other substitutes Taste. According to GB28050-2011 Candy Safety National Standard "General Rules for Nutrition Labeling of Prepackaged Candies", "sugar-free or sugar-free" means that the sugar content per 100 grams or 100 ml of solid or liquid candies is not more than 0.5 grams; The general concept is that sugar-free candies cannot add sucrose and sugars from starch hydrolysates, including glucose, maltose, fructose, starch syrup, glucose syrup, fructose syrup, etc. However, it must contain substitutes corresponding to sugar, and generally a...

AI Technical Summary

Problems solved by technology

[0003] The traditional sugar-free syrup is dissolved and mixed with various sugar alcohols. Generally, the staff needs to calculate the ratio of the syrup to be mixed and purified water in advance, and then add the raw materials; but in the actual use process, the solubility of the sugar alcohol Affected by temperature and dissolved water quality, there will be temporary changes, and the estimated dissolution effect will not be achieved, which will affect the quality of the product; at the same time, the mixing effect of traditional mixing devices is not good, which also brings inconvenience to use

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