Preparation process of blueberry anthocyanin coated gel soft sweets

Abstract

The present invention discloses a blueberry anthocyanin coated gel soft sweet preparation process, and relates to the technical field of soft sweet production, and the blueberry anthocyanin coated gel soft sweet preparation process comprises the following steps: gel and hot water are uniformly mixed and stirred in a sol tank; placing a sweetening agent in a sugar dissolving tank for heating and mixing; blending feed liquid; and uniformly mixing all the feed liquids, pouring the mixture into a powder disc through a pouring machine for molding, drying the powder disc after the pouring is completed, demolding, mixing sand, and packaging to obtain a finished product. Preparing a coating in advance; and coating the soft sweets. In the production link of the soft sweets, the soft sweets are firstly formed for later use, then the blueberry anthocyanin is mixed with the uniformly mixed sol agent, citric acid and other components, after mixing is finished, the mixture and the soft sweets for later use are subjected to multiple rounds of coating treatment, and then the gel soft sweets rich in the blueberry anthocyanin are obtained. The problem that functional components of heat-sensitive raw materials such as blueberry anthocyanin and the like are not easy to store is solved.

Description

Technical Field

[0001] The invention relates to the technical field of soft candy production, and in particular to a preparation process of blueberry anthocyanin-coated gel soft candy. Background Art

[0002] In the field of food processing, the processing of heat-sensitive blueberry anthocyanin raw materials has always been a key problem. As a heat-sensitive substance with high-value functional ingredients, blueberry anthocyanin is very easy to lose its activity under high temperature, light and other conditions, resulting in a significant reduction in the content of its functional ingredients. The current existing food processing technology is often difficult to effectively preserve the functional ingredients when processing heat-sensitive raw materials such as blueberry anthocyanins. This not only affects the nutritional value and quality of foods with blueberry anthocyanins as key ingredients, but also limits their wide application in the food industry.

[0003] In the pouring process of the gel gummy candy, since the pouring nozzle has a certain pouring stroke, during each pouring process, the sugar liquid remaining in the pouring nozzle lacks fluidity, which will cause the thermal motion of the sugar liquid molecules to gradually slow down and harden. As a result, in the subsequent pouring process, the squeezed residual sugar liquid in the pouring nozzle cannot be better formed, which affects the appearance of the product.

[0004] To this end, we proposed a preparation process for blueberry anthocyanin-coated gel candy to solve the above problems. Summary of the invention

[0005] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the problems existing in the above-mentioned existing jelly candy preparation process, the present invention is proposed.

[0007] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0008] A process for preparing blueberry anthocyanin-coated gel candy comprises the following steps:

[0009] Step 1: Mix the gel and hot water in a sol tank until there are no visible particles. After the gel is evenly dissolved, store it in a warm place and wait for use.

[0010] Step 2: placing a mixture of one or more of the sweeteners maltitol liquid, maltitol powder, maltose syrup, white sugar, xylitol, and erythritol in a sugar dissolving tank for heating and mixing, and after mixing evenly, mixing the gelling agent to be used in step 1 into the sugar dissolving tank and mixing evenly with the sweetener;

[0011] Step 3: According to the capacity of the mixing pot, weigh 100-120 parts of the mixed gel and sweetener solution, add 5 parts of flavor, 1.2 parts of citric acid, and 1 part of malic acid;

[0012] Step 4: Mix all the liquid materials in the above steps 2 and 3 evenly and pour them into the powder tray through a pouring machine to form the mixture. After the pouring is completed, the powder tray is dried, demoulded, sand mixed, and packaged to obtain the finished product. Specifically, a soft candy pouring machine is used in the pouring process, and the pouring machine includes: a main unit, an extrusion unit, and a pouring unit;

[0013] The main unit comprises: a bottom plate, a sugar solution temporary storage box arranged on the bottom plate, and the extrusion unit comprises: guide rails symmetrically fixedly arranged on both sides of the bottom plate, a pressing plate arranged between the guide rails on both sides, and the pressing plate is driven to move up and down by a cylinder driving assembly, and a plurality of pressing rods are fixedly connected to the bottom side of the pressing plate;

[0014] The pouring unit comprises: an upper pouring template and a lower pouring template that fit closely together, the lower pouring template is provided with a serpentine pouring channel for the flow of syrup, and the pouring channel is provided with a plurality of pouring holes corresponding to the pressure rods one by one, the pressure rods squeeze the syrup in the pouring channel from the pouring holes through the shielding member located on the inner side of the upper pouring template to complete the pouring;

[0015] Step 5: Weigh 10 parts of gelling agent and mix them with 15 parts of 90°C hot water, stir them with a stirrer for 30-40 minutes, and place them aside if no particles are visible to the naked eye. Then weigh 265-500 parts of sweetener, 1-30 parts of blueberry anthocyanin, and 3 parts of citric acid and mix them with the uniformly mixed sol, stir them evenly until no particles are visible to the naked eye to obtain a uniformly mixed sugar gel, and place them aside.

[0016] Step 6: Coat the soft candy. Weigh 1,100 portions of the mixed sand jelly candy prepared in step 4 above and add them into the coating pot. Turn on the rotation button of the coating pot and adjust the speed to 40 rpm-70 rpm.

[0017] As a preferred solution of the preparation process of the blueberry anthocyanin coated jelly candy described in the present invention, the shielding component includes a shielding cover and a spring sleeve that are integrally formed, the pressure rod extends to one end of the shielding cover and is fixedly connected to a pressure block, the pressure block is fixedly connected to a spring, and the upper end of the spring is fixedly connected to the inner top wall of the spring sleeve.

[0018] As a preferred solution of the process for preparing the blueberry anthocyanin-coated jelly candy described in the present invention, a blocking rod is fixedly connected to the bottom side of each pressing block, and each blocking rod extends into the corresponding pouring hole to seal it.

[0019] As a preferred solution of the preparation process of the blueberry anthocyanin coated gel candy described in the present invention, the blocking rod adopts a two-section design of an integrally formed straight section and a reduced diameter section, the straight section fits the pouring hole to achieve blocking, and when the reduced diameter section moves completely downward into the pouring hole, the pouring hole opens.

[0020] As a preferred solution of the process for preparing the blueberry anthocyanin coated jelly candy described in the present invention, a convex surface is provided on the bottom side of the pressing block, and a concave surface is provided around the upper opening of the pouring hole. The convex surface and the concave surface have the same curvature and cooperate with each other.

[0021] As a preferred solution of the preparation process of the blueberry anthocyanin coated gel candy described in the present invention, a feed port and a discharge port are respectively provided on one side of the pouring flow channel, the feed port is connected to the sugar solution temporary storage tank through a fluid pump, and the discharge port is connected to the sugar solution temporary storage tank through a reflux pipe.

[0022] As a preferred solution of the preparation process of the blueberry anthocyanin coated jelly candy described in the present invention, the cylinder drive assembly comprises: a telescopic cylinder fixedly installed on the inner side of the guide rail platform, the output end of the telescopic cylinder is fixedly connected to a connecting arm, one end of the connecting arm is slidably connected to the inner side of the guide rail platform, and the other end is fixedly connected to the pressing plate.

[0023] As a preferred solution of the process for preparing the blueberry anthocyanin coated jelly candy described in the present invention, electric heating plates are fixedly connected to the bottom side of the upper pouring template at equal intervals to heat and keep the sugar solution flowing in the pouring channel warm.

[0024] As a preferred solution of the preparation process of the blueberry anthocyanin coated gel candy of the present invention, the pouring steps of the candy pouring machine are as follows:

[0025] S: The sugar solution stored in the sugar solution temporary storage box is transported to the pouring channel through a fluid pump. When the conveyor belt transports the starch mold to the bottom of the lower pouring template, the pouring process starts;

[0026] S: The telescopic cylinder starts to drive the pressing plate to descend, which in turn drives all the pressing rods to start working, and at the same time makes the shielding part descend into the pouring channel until the shielding cover is pressed against the pouring channel to realize pouring shielding. At this time, the reducing section has also entered the pouring hole to realize the opening of the pouring hole;

[0027] S: The pressure rod continues to descend, and the pressure block begins to descend, so that the pressure block begins to squeeze the internal shielding space of the shielding cover, and then the sugar solution quickly flows out of the pouring hole into the starch mold to complete the pouring.

[0028] As a preferred solution of the preparation process of the blueberry anthocyanin coated jelly candy of the present invention, wherein: in the step 6, the specific coating step is:

[0029] S501: The coating pan rotation button is turned on as required, and the core materials are rubbed against each other in the coating pan to grind the sugar particles on the surface of the core materials into sugar powder for 30 minutes;

[0030] S502: according to the state of the soft candy in the coating pan, the rotation time is 45 minutes to 60 minutes, 120 parts of sugar gelling agent and 200 parts of white sugar are added in the first round, and stirring is started for 40 minutes to 70 minutes;

[0031] In the second round, the dosage of sugar gel is 90 parts and the dosage of white sugar is 200 parts, and the stirring time is 40min-75min;

[0032] In the third round, the dosage of sugar gelling agent is 70 parts, the dosage of white sugar is 180 parts, and the stirring time is 60 minutes;

[0033] In the fourth round, 50 parts of sugar gelling agent and 180 parts of white sugar were added, the stirring time was 60 minutes, and the coating of the core particles in the pot was observed. There was no obvious granularity on the surface.

[0034] S503: After four rounds of coating, the core particles are completely coated and evenly coated. The coated core particles are sent to a drying room for drying. The drying time is 24 hours, the temperature is 30°C, and the humidity is 30°C.

[0035] Beneficial effects of the present invention:

[0036] 1. In the process of the present invention, in the soft candy production link, the soft candy is first formed and set aside, and then blueberry anthocyanin is mixed with a uniformly mixed sol, citric acid and other components. After the mixing is completed, it is finally subjected to multiple rounds of coating treatment with the soft candy to be used, thereby obtaining a gel soft candy rich in blueberry anthocyanin, which solves the problem that heat-sensitive raw material functional ingredients such as blueberry anthocyanin are not easy to preserve.

[0037] 2. The present invention divides the pouring channel a into grids by pressing the pressure rod downward to drive the shielding member, so that during the pouring process, the sugar liquid in the space shielded by the shielding cover is quantitatively squeezed out. Before pouring, the sugar liquid has sufficient fluidity and will not harden. The pouring stroke of the sugar liquid is short, and the blocking rod will clean the sugar liquid in the pouring hole during the pouring process, which will not affect the subsequent pouring process. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work. Among them:

[0039] Figure 1 A schematic diagram of the process for preparing a blueberry anthocyanin-coated gel candy proposed in the present invention;

[0040] Figure 2 This is a schematic diagram of the structure of one side of a soft candy depositing machine in a process for preparing blueberry anthocyanin-coated gel soft candy proposed by the present invention;

[0041] Figure 3 This is a schematic diagram of the structure of the other side of the soft candy depositing machine in the preparation process of blueberry anthocyanin coated gel soft candy proposed by the present invention;

[0042] Figure 4 for Figure 3 Schematic diagram of shielding parts distribution of medium soft candy depositing machine;

[0043] Figure 5 for Figure 3 Schematic diagram of the bottom structure of the middle and upper pouring formwork;

[0044] Figure 6 for Figure 4 Structural schematic diagram of the middle and lower pouring template;

[0045] Figure 7 A schematic cross-sectional view of a shielding member of a soft candy depositing machine when depositing;

[0046] Figure 8 for Figure 7 A magnified schematic diagram of center A.

[0047] In the figure: 100-main unit, 101-bottom plate, 102-sugar solution temporary storage box, 103-fluid pump, 104-reflux pipe, 200-extrusion unit, 201-guide rail platform, 202-connecting arm, 203-pressing plate, 204-telescopic cylinder, 205-pressing rod, 206-shielding member, 206a-shielding cover, 206b-spring sleeve, 207-spring, 208-pressing block, 208a-convex surface, 209-blocking rod, 209a-straight section, 209b-reducing section, 300-pouring unit, 301-upper pouring template, 301a-electric heating plate, 302-lower pouring template, 302a-pouring flow channel, 302b-pouring hole, 302c-concave surface. DETAILED DESCRIPTION

[0048] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the accompanying drawings.

[0049] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0050] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0051] Secondly, the present invention is described in detail with reference to the schematic diagram. When describing the embodiments of the present invention in detail, for the sake of convenience, the cross-sectional diagrams showing the device structure will not be partially enlarged according to the general scale, and the schematic diagrams are only examples, which should not limit the scope of protection of the present invention. In addition, in actual production, the three-dimensional dimensions of length, width and depth should be included.

[0052] Reference Figure 1-Figure 8 , as one embodiment of the present invention, provides a process for preparing blueberry anthocyanin coated jelly candy, the process comprising the following steps:

[0053] Step 1: Mix the gel and hot water in a sol tank and stir evenly. The hot water temperature should be 70-90℃ to make it fully dissolved without visible particles. After it is evenly dissolved, store it in a warm place and wait for use.

[0054] Step 2: placing a mixture of one or more of the sweeteners maltitol liquid, maltitol powder, maltose syrup, white sugar, xylitol, and erythritol in a sugar dissolving tank for heating and mixing at a heating temperature of 70-120° C. After mixing evenly, mixing the gelling agent to be used in step 1 into the sugar dissolving tank and mixing evenly with the sweetener;

[0055] Step 3: According to the capacity of the mixing pot, weigh 100-120 parts of the mixed gel and sweetener solution, add 5 parts of flavor, 1.2 parts of citric acid, and 1 part of malic acid;

[0056] Step 4: After all the liquid materials in the above steps 2 and 3 are mixed evenly, they are poured into a powder tray through a pouring machine to form the mixture. After the pouring is completed, the powder tray is dried, demoulded, sand mixed, and packaged to obtain the finished product. Specifically, a soft candy pouring machine is used in the pouring process, and the pouring machine includes: a main unit 100, an extrusion unit 200, and a pouring unit 300;

[0057] The main unit 100 includes: a bottom plate 101, a sugar solution temporary storage box 102 arranged on the bottom plate 101, and the extrusion unit 200 includes: guide rail platforms 201 symmetrically fixedly arranged on both sides of the bottom plate 101, and a pressing plate 203 arranged between the guide rail platforms 201 on both sides, and the pressing plate 203 is driven to move up and down by a cylinder drive assembly, and a plurality of pressing rods 205 are fixedly connected to the bottom side of the pressing plate 203. The cylinder drive assembly includes: a telescopic cylinder 204 fixedly installed on the inner side of the guide rail platform 201, and the output end of the telescopic cylinder 204 is fixedly connected to a connecting arm 202, one end of the connecting arm 202 is slidably connected to the inner side of the guide rail platform 201, and the other end is fixedly connected to the pressing plate 203. When the telescopic cylinder 204 is working, it drives the pressing plate 203 to move downward, so that all the pressing rods 205 move downward at the same time to perform the pouring work.

[0058] The pouring unit 300 includes: an upper pouring template 301 and a lower pouring template 302 that fit closely together. The bottom side of the upper pouring template 301 is fixedly connected with electric heating plates 301a at equal intervals to heat and keep warm the sugar liquid flowing in the pouring channel 302a. The operation of the electric heating plates 301a enables the sugar liquid flowing in the pouring channel 302a to obtain a good insulation effect, thereby optimizing the subsequent pouring efficiency.

[0059] The lower casting template 302 is provided with a serpentine casting channel 302a for the flow of sugar liquid, and the casting channel 302a is provided with a plurality of casting holes 302b corresponding to the pressure rod 205. A feed port and a discharge port are respectively provided on one side of the casting channel 302a. The feed port is connected to the sugar liquid temporary storage box 102 through the fluid pump 103, and the discharge port is connected to the sugar liquid temporary storage box 102 through the return pipe 104. The fluid pump 103 works during the non-casting time period, so that the sugar liquid can circulate between the sugar liquid temporary storage box 102 and the lower casting template 302, thereby avoiding the condensation of the sugar liquid and always maintaining a good casting state. The pressure rod 205 squeezes the sugar liquid in the casting channel 302a from the casting hole 302b through the shielding member 206 located on the inner side of the upper casting template 301 to complete the casting.

[0060] The shielding member 206 includes a shielding cover 206a and a spring sleeve 206b which are integrally formed. The pressure rod 205 extends to one end of the shielding cover 206a and is fixedly connected to a pressure block 208. A spring 207 is fixedly connected to the pressure block 208. The upper end of the spring 207 is fixedly connected to the inner top wall of the spring sleeve 206b. When the shielding cover 206a moves into the pouring channel 302a, it contacts the bottom wall of the pouring channel 302a to achieve shielding. At this time, the shielded internal sugar solution is used for subsequent pouring and molding.

[0061] The bottom side of each pressing block 208 is fixedly connected with a blocking rod 209, and each blocking rod 209 extends into the corresponding pouring hole 302b to achieve blocking. As a result, when pouring is not required, the sugar solution will not flow out of the pouring hole 302b. The blocking rod 209 adopts a two-section design of an integrally formed straight section 209a and a reducing section 209b. The straight section 209a fits the pouring hole 302b to achieve blocking. When the reducing section 209b moves completely downward into the pouring hole 302b, the pouring hole 302b opens. When pouring is required, the straight section 209a moves out of the pouring hole 302b. At this time, since the diameter of the reducing section 209b gradually decreases from bottom to top, the pouring hole 302b gradually becomes open.

[0062] The bottom side of the pressing block 208 is provided with a convex surface 208a, and the upper opening of the pouring hole 302b is provided with a concave surface 302c, and the convex surface 208a and the concave surface 302c have the same curvature and cooperate with each other. When the shielding cover 206a achieves shielding, the sugar liquid in the pouring flow channel 302a begins to gradually gather in the concave surface 302c, so that when the convex surface 208a is pressed downward, the sugar liquid quickly flows out and is squeezed out.

[0063] The pouring steps of the soft candy pouring machine are:

[0064] S401: The sugar solution stored in the sugar solution temporary storage box 102 is transported to the pouring channel 302a by the fluid pump 103. When the conveyor belt transports the starch mold to the bottom of the lower pouring template 302, the pouring process is started;

[0065] S402: the telescopic cylinder 204 starts to drive the pressing plate 203 to descend, thereby driving all the pressing rods 205 to start working, and at the same time, the shielding member 206 is lowered into the pouring channel 302a, until the shielding cover 206a is pressed against the pouring channel 302a to achieve pouring shielding, and at this time, the reducing section 209b has also entered the pouring hole 302b, so that the pouring hole 302b is opened;

[0066] S403: The pressing rod 205 continues to descend, and the pressing block 208 begins to descend, so that the pressing block 208 begins to squeeze the internal shielding space of the shielding cover 206a, and then the sugar liquid quickly flows out of the pouring hole 302b into the starch mold to complete the pouring.

[0067] Step 5: Weigh 10 parts of gelling agent and mix them with 15 parts of 90°C hot water, stir them with a stirrer for 30-40 minutes, and place them aside if no particles are visible to the naked eye. Then weigh 265-500 parts of sweetener, 1-30 parts of blueberry anthocyanin, and 3 parts of citric acid and mix them with the uniformly mixed sol, stir them evenly until no particles are visible to the naked eye to obtain a uniformly mixed sugar gel, and place them aside.

[0068] Step 6: Coat the soft candy. Weigh 1,100 portions of the mixed sand jelly candy prepared in step 4 above and add them into the coating pot. Turn on the rotation button of the coating pot and adjust the speed to 40 rpm-70 rpm.

[0069] The specific coating steps are:

[0070] S601: The coating pan rotation button is turned on as required, and the core materials are rubbed against each other in the coating pan to grind the sugar particles on the surface of the core materials into sugar powder for 30 minutes;

[0071] S602: according to the state of the soft candy in the coating pan, the rotation time is 45 minutes to 60 minutes, 120 parts of sugar gelling agent and 200 parts of white sugar are added in the first round, and stirring is started for 40 minutes to 70 minutes;

[0072] In the second round, the dosage of sugar gel is 90 parts and the dosage of white sugar is 200 parts, and the stirring time is 40min-75min;

[0073] In the third round, the dosage of sugar gelling agent is 70 parts, the dosage of white sugar is 180 parts, and the stirring time is 60 minutes;

[0074] In the fourth round, 50 parts of sugar gelling agent and 180 parts of white sugar were added, the stirring time was 60 minutes, and the coating of the core particles in the pot was observed. There was no obvious granularity on the surface.

[0075] S603: After four rounds of coating, the core particles are completely coated and evenly coated. The coated core particles are sent to a drying room for drying. The drying time is 24 hours, the temperature is 30°C, and the humidity is 30°C.

[0076] In summary, in the process of the present invention, in the soft candy production link, the soft candy is first formed and then set aside, and then the blueberry anthocyanin is mixed with the evenly mixed sol, citric acid and other ingredients. After the mixing is completed, it is finally subjected to multiple rounds of coating treatment with the soft candy to be used, thereby obtaining gel soft candy rich in blueberry anthocyanin, which solves the problem that heat-sensitive raw materials and effective ingredients such as blueberry anthocyanin are not easy to preserve. The shielding member 206 is driven by the pressure rod 205 to press down and the pouring channel 302a is divided into grids, so that during the pouring process, the sugar liquid in the space shielded by the shielding cover 206a is quantitatively squeezed out, and the sugar liquid has sufficient fluidity before pouring, and will not harden. The pouring stroke of the sugar liquid is short, and the blocking rod 209 will clean the sugar liquid in the pouring hole 302b during the pouring process, which will not affect the subsequent pouring process.

[0077] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A process for preparing blueberry anthocyanin coated jelly candy, characterized in that: The following steps are involved: Step 1: Mix the gel and hot water in a sol tank and stir evenly. The hot water temperature should be 70-90℃ to make it fully dissolved without visible particles. After it is evenly dissolved, store it in a warm place and wait for use. Step 2: placing a mixture of one or more of the sweeteners maltitol liquid, maltitol powder, maltose syrup, white sugar, xylitol, and erythritol in a sugar dissolving tank for heating and mixing at a heating temperature of 70-120° C. After mixing evenly, mixing the gelling agent to be used in step 1 into the sugar dissolving tank and mixing evenly with the sweetener; Step 3: According to the capacity of the mixing pot, weigh 100-120 parts of the mixed gel and sweetener solution, add 5 parts of flavor, 1.2 parts of citric acid, and 1 part of malic acid; Step 4: after all the liquid materials in the above steps 2 and 3 are mixed evenly, they are poured into a powder tray through a pouring machine to form the mixture; after the pouring is completed, the powder tray is dried, demoulded, sand mixed, and packaged to obtain the finished product; specifically, a soft candy pouring machine is used in the pouring process, and the pouring machine comprises: a main unit (100), an extrusion unit (200), and a pouring unit (300); The main unit (100) comprises: a bottom plate (101), a sugar solution temporary storage box (102) arranged on the bottom plate (101), and the extrusion unit (200) comprises: guide rail platforms (201) symmetrically fixedly arranged on both sides of the bottom plate (101), and a pressing plate (203) arranged between the guide rail platforms (201) on both sides, and the pressing plate (203) is driven to move up and down by a cylinder driving component, and a plurality of pressing rods (205) are fixedly connected to the bottom side of the pressing plate (203); The pouring unit (300) comprises: an upper pouring template (301) and a lower pouring template (302) which are closely matched with each other, the lower pouring template (302) is provided with a serpentine pouring channel (302a) for the flow of sugar liquid, and the pouring channel (302a) is provided with a plurality of pouring holes (302b) which correspond to the pressure rods (205) one by one, and the pressure rods (205) squeeze the sugar liquid in the pouring channel (302a) from the pouring holes (302b) through the shielding member (206) located on the inner side of the upper pouring template (301) to complete the pouring; Step 5: Weigh 10 parts of gelling agent and mix them with 15 parts of 90°C hot water, stir them with a stirrer for 30-40 minutes, and place them aside if no particles are visible to the naked eye. Then weigh 265-500 parts of sweetener, 1-30 parts of blueberry anthocyanin, and 3 parts of citric acid and mix them with the uniformly mixed sol, stir them evenly until no particles are visible to the naked eye to obtain a uniformly mixed sugar gel, and place them aside. Step 6: Coat the soft candy. Weigh 1,100 portions of the mixed sand jelly candy prepared in step 4 above and add them into the coating pot. Turn on the rotation button of the coating pot and adjust the speed to 40 rpm-70 rpm.

2. The process for preparing blueberry anthocyanin coated jelly candy according to claim 1, characterized in that: The shielding member (206) includes a shielding cover (206a) and a spring sleeve (206b) formed in one piece. The pressure rod (205) extends to one end of the shielding cover (206a) and is fixedly connected to a pressure block (208). A spring (207) is fixedly connected to the pressure block (208). The upper end of the spring (207) is fixedly connected to the inner top wall of the spring sleeve (206b). When the shielding cover (206a) moves into the pouring channel (302a), it contacts the bottom wall of the pouring channel (302a) to achieve shielding. At this time, the shielded internal sugar solution is used for subsequent pouring and molding.

3. The process for preparing blueberry anthocyanin coated jelly candy according to claim 2, characterized in that: The bottom side of each pressing block (208) is fixedly connected with a blocking rod (209), and each blocking rod (209) extends into the corresponding pouring hole (302b) to seal it, so that when pouring is not needed, the sugar liquid will not flow out of the pouring hole (302b).

4. The process for preparing blueberry anthocyanin coated jelly candy according to claim 3, characterized in that: The blocking rod (209) is designed with two sections of an integrally formed straight section (209a) and a diameter-reducing section (209b). The straight section (209a) fits the pouring hole (302b) to achieve blocking. When the diameter-reducing section (209b) moves completely downward into the pouring hole (302b), the pouring hole (302b) is opened. When pouring is required, the straight section (209a) moves out of the pouring hole (302b). At this time, since the diameter of the diameter-reducing section (209b) gradually decreases from bottom to top, the pouring hole (302b) is gradually opened.

5. The process for preparing blueberry anthocyanin coated jelly candy according to claim 4, characterized in that: The bottom side of the pressing block (208) is provided with a convex surface (208a), and the upper opening of the pouring hole (302b) is provided with a concave surface (302c), and the convex surface (208a) and the concave surface (302c) have the same curvature and cooperate with each other. When the shielding cover (206a) achieves shielding, the sugar liquid in the pouring flow channel (302a) begins to gradually gather in the concave surface (302c), so that when the convex surface (208a) is pressed downward, the sugar liquid quickly flows out and is squeezed out.

6. The process for preparing blueberry anthocyanin coated jelly candy according to claim 5, characterized in that: A feed port and a discharge port are respectively provided on one side of the pouring channel (302a), the feed port is connected to the sugar liquid temporary storage box (102) through a fluid pump (103), and the discharge port is connected to the sugar liquid temporary storage box (102) through a return pipe (104). The fluid pump (103) works during the non-pouring period, so that the sugar liquid can circulate between the sugar liquid temporary storage box (102) and the lower pouring template (302), thereby avoiding the condensation of the sugar liquid and always maintaining a good pouring state.

7. The process for preparing blueberry anthocyanin coated jelly candy according to claim 6, characterized in that: The cylinder drive assembly comprises: a telescopic cylinder (204) fixedly installed on the inner side of the guide rail platform (201), the output end of the telescopic cylinder (204) is fixedly connected to a connecting arm (202), one end of the connecting arm (202) is slidably connected to the inner side of the guide rail platform (201), and the other end is fixedly connected to a pressing plate (203). When the telescopic cylinder (204) is working, it drives the pressing plate (203) to move downward, so that all the pressing rods (205) move downward at the same time to perform the pouring operation.

8. The process for preparing blueberry anthocyanin coated jelly candy according to claim 7, characterized in that: The bottom side of the upper pouring template (301) is fixedly connected with electric heating plates (301a) at equal intervals, which are used to heat and keep the sugar solution flowing in the pouring channel (302a) warm. The operation of the electric heating plate (301a) enables the sugar liquid flowing in the pouring channel (302a) to obtain a good heat preservation effect, thereby optimizing the subsequent pouring efficiency.

9. The process for preparing blueberry anthocyanin-coated jelly candy according to claim 8, characterized in that: The pouring steps of the soft candy pouring machine are: S401: The sugar solution stored in the sugar solution temporary storage box (102) is transported to the pouring channel (302a) through the fluid pump (103) to flow. When the conveyor belt transports the starch mold to the bottom of the lower pouring template (302), the pouring process is started; S402: the telescopic cylinder (204) starts to drive the pressing plate (203) to descend, thereby driving all the pressing rods (205) to start working, and at the same time, the shielding member (206) is lowered into the pouring channel (302a), until the shielding cover (206a) is pressed against the pouring channel (302a) to achieve pouring shielding, and at this time, the reducing section (209b) has also entered the pouring hole (302b), so that the pouring hole (302b) is opened; S403: The pressing rod (205) continues to descend, and the pressing block (208) begins to descend, so that the pressing block (208) begins to squeeze the internal shielding space of the shielding cover (206a), thereby allowing the sugar solution to quickly flow out of the pouring hole (302b) into the starch mold to complete the pouring.

10. The process for preparing blueberry anthocyanin coated jelly candy according to claim 9, characterized in that: In step six, the specific coating steps are: S601: The coating pan rotation button is turned on as required, and the core materials are rubbed against each other in the coating pan to grind the sugar particles on the surface of the core materials into sugar powder for 30 minutes; S602: according to the state of the soft candy in the coating pan, the rotation time is 45 minutes to 60 minutes, 120 parts of sugar gelling agent and 200 parts of white sugar are added in the first round, and stirring is started for 40 minutes to 70 minutes; In the second round, the dosage of sugar gel is 90 parts and the dosage of white sugar is 200 parts, and the stirring time is 40min-75min; In the third round, the dosage of sugar gelling agent is 70 parts, the dosage of white sugar is 180 parts, and the stirring time is 60 minutes; In the fourth round, 50 parts of sugar gelling agent and 180 parts of white sugar were added, the stirring time was 60 minutes, and the coating of the core particles in the pot was observed. There was no obvious granularity on the surface. S603: After four rounds of coating, the core particles are completely coated and evenly coated. The coated core particles are sent to a drying room for drying. The drying time is 24 hours, the temperature is 30°C, and the humidity is 30°C.

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