Powder-coated coating layer capable of prolonging shelf life of hard candies and preparation method of powder-coated coating layer

Abstract

The invention relates to the technical field of food processing, in particular to a powder-coated coating layer capable of prolonging the shelf life of hard candies and a preparation method of the powder-coated coating layer. Comprising the following steps: preparing syrup water, preparing sugar liquid, preparing high-temperature massecuite, preparing blended massecuite, and performing a powder coating process by using the syrup water to obtain the candy containing the powder coating layer. Three raw materials including water, white granulated sugar and Arabic gum are compounded for use, the raw materials are boiled to be fully melted and fused, the mixture is uniformly wrapped on the surface of the formed candy and is blown to be dry through dry cold air, the Arabic gum can form a uniform colloid protection layer to isolate the surface of the candy from air, and the white granulated sugar is taken as a medium through the water, so that the candy has a good taste. After being boiled, the powder is thoroughly fused with Arabic gum, and after being dried, a hard and firm sand return layer which is pink white, namely a powder coating layer is formed. The powder-coated coating layer can play roles in isolating air, preventing moisture absorption and preventing adhesion on the hard candies.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a coating layer for extending the shelf life of hard candies and its preparation method. Background Technology

[0002] Hard candies are glassy solid candies made by boiling and concentrating sugar, starch syrup, or other sugar sources, adding flavorings, seasonings, and other auxiliary ingredients, and then cooling and solidifying them. The core process is boiling, which reduces the water content of the syrup to below 2% through high-temperature boiling, forming a supersaturated syrup, which then becomes a transparent glassy solid after cooling.

[0003] Currently, most fruit-flavored hard candies on the market have a mild fruit flavor and low acidity. Common acidulants used in hard candies, such as malic acid, citric acid, and lactic acid, are added in amounts not exceeding 1% to ensure a shelf life of over 12 months in sealed containers. Adding more than 2% acidulants, along with 6% concentrated fruit juice and flavorings, would significantly enhance the candy's flavor, but in the same sealed container, its shelf life would generally not exceed one month, making it unsuitable for market circulation and sale. Furthermore, traditional hard candies are characterized by a smooth surface, a visible hard candy texture, and the representative color of the added fruit flavor, lacking distinctive features and technological breakthroughs.

[0004] This invention provides a special candy coating layer and its preparation method. It uses water, white sugar and gum arabic in a specific ratio to form a sealed and hard coating layer after cooling and drying. This coating layer provides efficient moisture protection, packaging and anti-collision and anti-breakage protection for hard candies during transportation. Summary of the Invention

[0005] To address the shortcomings of existing technologies, the present invention aims to provide a coating layer for extending the shelf life of hard candies and its preparation method.

[0006] A coating layer for extending the shelf life of hard candies, comprising 21-25% water, 74.95-78.85% white sugar and 0.38-0.57% gum arabic by weight, with the total percentage of each component being 100%.

[0007] Furthermore, its ingredients include 23% water, 76.62% white sugar and 0.38% gum arabic by mass percentage, with the total percentage of each component being 100%.

[0008] A method for preparing a coating layer for extending the shelf life of hard candies includes the following steps: Combine 21-25% water, 75-78% white sugar, and 0.38%-0.57% gum arabic by weight in a steam jacketed kettle and heat to 100-110℃ for 5-7 minutes to completely dissolve the sugar and gum arabic and evaporate one-third of the water volume. Allow it to cool naturally to about 60-70℃ to obtain a syrup. The syrup is repeatedly stretched using a stretching machine to make it white and loose in texture, and then extruded into candy strips of uniform thickness. After being continuously pressed into shape by a mold, the strips are demolded and cut into individual candies of uniform length. Add the cooled and shaped individual candies to the candy rolling cylinder. After starting the rolling cylinder, slowly and evenly add syrup water to coat the surface of the candies. Blow dry cold air into the rolling cylinder until the surface of the candies is dry. When the surface is almost dry, slowly and evenly add syrup water again until the candies are dry. A solidified protective layer that is clearly visible to the naked eye is formed on the surface of the candy. The convex surface is pinkish-white and the concave surface is translucent and pinkish-white. It is not easy to fall off, and the candies with a powder coating layer are obtained. The process involves using composite film to twist or pillow-shaped pack the candies containing the coating layer.

[0009] Furthermore, the specific method for preparing the syrup is as follows: The sugar solution is heated to 90-100°C in a preheating tank, and then heated to 140-160°C under normal pressure using a vacuum continuous cooking agent. The heated sugar solution is then drawn into a vacuum chamber by a vacuum pump and cooled to 120-130°C to obtain a high-temperature sugar paste. Pour the hot sugar paste onto a water-cooled stainless steel platform and spread it out to cool it down to 80-90℃. Then add 1% DL-malic acid, 1% anhydrous citric acid, 0.5-1.5% flavoring and fragrance, and 6% concentrated fruit juice to make a blended sugar paste.

[0010] Furthermore, the specific method for preparing the sugar solution is as follows: The malt syrup, 40%-45% white sugar, and 3% water by weight are heated in a steam jacketed kettle to a temperature of 100℃-110℃. The white sugar is completely dissolved by stirring to obtain a sugar solution. The total percentage of all components, including malt syrup, white sugar, and water, is 100%.

[0011] Furthermore, the inner layer of the composite film is aluminum foil or polyethylene, and the outer layer is cellophane or BOPP.

[0012] Furthermore, the internal pressure of the vacuum chamber is 0.78-0.82 MPa.

[0013] Furthermore, the flavorings include ethyl butyrate, allyl hexanoate, vanillin, vanilla extract, and menthol.

[0014] Furthermore, the concentrated fruit juice is specifically a concentrated juice or extract of one or more of the following: strawberry, orange, blueberry, peach, mango, or pineapple.

[0015] The present invention has the following advantages: 1. This invention uses a compound of three raw materials: water, granulated sugar, and gum arabic. After being boiled to fully melt and blend, the mixture is evenly coated onto the surface of the shaped candy. Then, it is dried by blowing with cold air. The gum arabic forms a uniform colloidal protective layer, isolating the candy surface from the air. The granulated sugar, using water as a medium, is thoroughly blended with the gum arabic after boiling. After drying, it forms a hard, firm, powdery white coating. This powdery coating effectively isolates the hard candy from air, preventing moisture absorption and sticking. Furthermore, through the design of the candy mold, the candy surface has a textured surface of approximately 0.1 mm to 0.2 mm. After the powdery coating dries and the powdery coating re-dries, the convex surface retains more powdery white powder, while the concave surface retains less powdery white powder, appearing semi-transparent and semi-powdery white, thus creating a 3D three-dimensional effect.

[0016] 2. The candies coated with the powder coating layer of the present invention, whether made with a high moisture and high acidity method such as sample 1 with 6% concentrated fruit juice and more than 2% acidulant, or made with only 0.4% DL-malic acid, 0.4% anhydrous citric acid, and 0.6% flavoring, without the addition of concentrated fruit juice, in the traditional low acid and low moisture method such as sample 3, can still effectively isolate and seal the candy body and extend its shelf life. Attached Figure Description

[0017] Figure 1 This is a flowchart illustrating the preparation method of the coating layer for extending the shelf life of hard candies according to the present invention. Detailed Implementation

[0018] To enable those skilled in the art to better understand the technical solutions of this invention, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of this invention.

[0019] Example 1: A method for preparing a coating layer for extending the shelf life of hard candies, such as... Figure 1 As shown, it includes the following steps: Heat 30kg of water, 100kg of white sugar, and 500g of gum arabic simultaneously in a steam jacketed kettle to 100℃ and boil for 5 minutes to completely dissolve the white sugar and gum arabic and evaporate one-third of the water volume. Let it cool naturally to 60℃ to obtain syrup water.

[0020] 55 kg of malt syrup, 42 kg of granulated sugar and 3 kg of water are heated to 100°C in a steam jacketed kettle. The granulated sugar is completely dissolved by stirring to obtain a sugar solution. The sugar solution is heated to 90°C in a preheating tank, then heated to 140°C under normal pressure using a vacuum continuous cooking agent. The heated sugar solution is then drawn into a vacuum chamber by a vacuum pump. The pressure inside the vacuum chamber is 0.8 MPa. The temperature is then reduced to 120°C to obtain a high-temperature sugar paste. The high-temperature sugar paste is poured onto a water-cooled stainless steel platform and spread out to cool to 80°C. Then, 1% DL-malic acid, 1% anhydrous citric acid, 0.5% ethyl butyrate, and 6% strawberry concentrate are added by mass to mix and obtain the mixed sugar paste.

[0021] The syrup is repeatedly stretched using a stretching machine to make it white and loose in texture, and then extruded into sugar strips of uniform thickness. After being continuously pressed into shape by a mold, the strips are demolded and cut into individual candies with the same shape. Place individual candies into a candy rolling tank. After starting the candy rolling tank, slowly add syrup water to coat the surface of the candies evenly. Blow dry cold air into the rolling tank until the surface of the candies is dry. When the surface is almost dry, slowly add syrup water again until the candies are dry. A solidified protective layer that is clearly visible to the naked eye is formed on the surface of the candies. The convex side of the surface is pinkish-white, and the concave side is translucent and pinkish-white. It is not easy to fall off, and you get candies with a powder coating layer. Remove defective or incomplete products, and then use composite film for twisted or pillow-shaped packaging to complete the process; the inner layer of the composite film is aluminum foil and the outer layer is cellophane.

[0022] Example 2: A method for preparing a coating layer for extending the shelf life of hard candies, such as... Figure 1 As shown, it includes the following steps: 27 kg of water, 103 kg of white sugar, and 625 g of gum arabic are heated simultaneously in a steam jacketed kettle to 105°C and boiled for 6 minutes to completely dissolve the white sugar and gum arabic and evaporate one-third of the water volume. The mixture is then allowed to cool naturally to about 60°C to obtain a syrup.

[0023] 56 kg of malt syrup, 41 kg of granulated sugar and 3 kg of water are heated to 105°C in a steam jacketed kettle. The granulated sugar is completely dissolved by stirring to obtain a sugar solution. The sugar solution is heated to 95°C in a preheating tank, then heated to 150°C under normal pressure using a vacuum continuous cooking agent. The heated sugar solution is then drawn into a vacuum chamber by a vacuum pump. The pressure inside the vacuum chamber is 0.8 MPa. The temperature is then reduced to 125°C to obtain a high-temperature sugar paste. The high-temperature sugar paste is poured onto a water-cooled stainless steel platform and spread out to cool to 80°C. Then, 1% DL-malic acid, 1% anhydrous citric acid, 1% ethyl butyrate, and 6% strawberry concentrate are added by mass of the system to make a mixed sugar paste.

[0024] The syrup is repeatedly stretched using a stretching machine to make it white and loose in texture, and then extruded into sugar strips of uniform thickness. After being continuously pressed into shape by a mold, the strips are demolded and cut into individual candies with the same shape. Place individual candies into a candy rolling tank. After starting the candy rolling tank, slowly add syrup water to coat the surface of the candies evenly. Blow dry cold air into the rolling tank until the surface of the candies is dry. When the surface is almost dry, slowly add syrup water again until the candies are dry. A solidified protective layer that is clearly visible to the naked eye is formed on the surface of the candies. The convex side of the surface is pinkish-white, and the concave side is translucent and pinkish-white. It is not easy to fall off, and you get candies with a powder coating layer. Remove defective or incomplete products, and then use composite film for twisted or pillow-shaped packaging to complete the process; the inner layer of the composite film is aluminum foil and the outer layer is cellophane.

[0025] Example 3: A method for preparing a coating layer for extending the shelf life of hard candies, such as... Figure 1 As shown, it includes the following steps: 32kg of water, 98kg of white sugar, and 750g of gum arabic are heated simultaneously in a steam jacketed kettle to 110℃ and boiled for 7 minutes to completely dissolve the white sugar and gum arabic and evaporate one-third of the water volume. The mixture is then allowed to cool naturally to 60℃ to obtain a syrup.

[0026] 57 kg of malt syrup, 40 kg of white sugar and 3 kg of water are heated to 110°C in a steam jacketed kettle. The white sugar is completely dissolved by stirring to obtain a sugar solution. The sugar solution is heated to 100°C in a preheating tank, then heated to 160°C under normal pressure using a vacuum continuous cooking agent. The heated sugar solution is then drawn into a vacuum chamber by a vacuum pump. The pressure inside the vacuum chamber is 0.8 MPa. The temperature is then reduced to 130°C to obtain a high-temperature sugar paste. The high-temperature sugar paste is poured onto a water-cooled stainless steel platform and spread out to cool it down to 90°C. Then, 1% DL-malic acid, 1% anhydrous citric acid, 1.5% ethyl butyrate, and 6% strawberry concentrate are added by mass of the system to make a mixed sugar paste.

[0027] The syrup is repeatedly stretched using a stretching machine to make it white and loose in texture, and then extruded into sugar strips of uniform thickness. After being continuously pressed into shape by a mold, the strips are demolded and cut into individual candies with the same shape. Place individual candies into a candy rolling tank. After starting the candy rolling tank, slowly add syrup water to coat the surface of the candies evenly. Blow dry cold air into the rolling tank until the surface of the candies is dry. When the surface is almost dry, slowly add syrup water again until the candies are dry. A solidified protective layer that is clearly visible to the naked eye is formed on the surface of the candies. The convex side of the surface is pinkish-white, and the concave side is translucent and pinkish-white. It is not easy to fall off, and you get candies with a powder coating layer. Remove defective or incomplete products, and then use composite film for twisted or pillow-shaped packaging to complete the process; the inner layer of the composite film is aluminum foil and the outer layer is cellophane.

[0028] Comparative Example 1: Heat 30kg of water, 100kg of white sugar, and 250g of gum arabic simultaneously in a steam jacketed kettle to 100℃ and boil for 5 minutes to completely dissolve the white sugar and gum arabic and evaporate one-third of the water volume. Let it cool naturally to 60℃ to obtain syrup water.

[0029] 55 kg of malt syrup, 42 kg of granulated sugar and 3 kg of water are heated to 100°C in a steam jacketed kettle. The granulated sugar is completely dissolved by stirring to obtain a sugar solution. The sugar solution is heated to 90°C in a preheating tank, then heated to 140°C under normal pressure using a vacuum continuous cooking agent. The heated sugar solution is then drawn into a vacuum chamber by a vacuum pump. The pressure inside the vacuum chamber is 0.8 MPa. The temperature is then reduced to 120°C to obtain a high-temperature sugar paste. The high-temperature sugar paste is poured onto a water-cooled stainless steel platform and spread out to cool to 80°C. Then, 1% DL-malic acid, 1% anhydrous citric acid, 0.5% ethyl butyrate, and 6% strawberry concentrate are added by mass to mix and obtain the mixed sugar paste.

[0030] The syrup is repeatedly stretched using a stretching machine to make it white and loose in texture, and then extruded into sugar strips of uniform thickness. After being continuously pressed into shape by a mold, the strips are demolded and cut into individual candies with the same shape. Place individual candies into a candy rolling tank. After starting the candy rolling tank, slowly add syrup water to coat the surface of the candies evenly. Blow dry cold air into the rolling tank until the surface of the candies is dry. When the surface is almost dry, slowly add syrup water again until the candies are dry. A solidified protective layer that is clearly visible to the naked eye is formed on the surface of the candies. The convex side of the surface is pinkish-white, and the concave side is translucent and pinkish-white. It is not easy to fall off, and you get candies with a powder coating layer. Remove defective or incomplete products, and then use composite film for twisted or pillow-shaped packaging to complete the process; the inner layer of the composite film is aluminum foil and the outer layer is cellophane.

[0031] Comparative Example 2: Heat 30kg of water, 100kg of white sugar, and 1000g of gum arabic simultaneously in a steam jacketed kettle to 100℃ and boil for 5 minutes to completely dissolve the white sugar and gum arabic and evaporate one-third of the water volume. Let it cool naturally to 60℃ to obtain syrup water.

[0032] 55 kg of malt syrup, 42 kg of granulated sugar and 3 kg of water are heated to 100°C in a steam jacketed kettle. The granulated sugar is completely dissolved by stirring to obtain a sugar solution. The sugar solution is heated to 90°C in a preheating tank, then heated to 140°C under normal pressure using a vacuum continuous cooking agent. The heated sugar solution is then drawn into a vacuum chamber by a vacuum pump. The pressure inside the vacuum chamber is 0.8 MPa. The temperature is then reduced to 120°C to obtain a high-temperature sugar paste. The high-temperature sugar paste is poured onto a water-cooled stainless steel platform and spread out to cool to 80°C. Then, 1% DL-malic acid, 1% anhydrous citric acid, 0.5% ethyl butyrate, and 6% strawberry concentrate are added by mass to mix and obtain the mixed sugar paste.

[0033] The syrup is repeatedly stretched using a stretching machine to make it white and loose in texture, and then extruded into sugar strips of uniform thickness. After being continuously pressed into shape by a mold, the strips are demolded and cut into individual candies with the same shape. Place individual candies into a candy rolling tank. After starting the candy rolling tank, slowly add syrup water to coat the surface of the candies evenly. Blow dry cold air into the rolling tank until the surface of the candies is dry. When the surface is almost dry, slowly add syrup water again until the candies are dry. A solidified protective layer that is clearly visible to the naked eye is formed on the surface of the candies. The convex side of the surface is pinkish-white, and the concave side is translucent and pinkish-white. It is not easy to fall off, and you get candies with a powder coating layer. Remove defective or incomplete products, and then use composite film for twisted or pillow-shaped packaging to complete the process; the inner layer of the composite film is aluminum foil and the outer layer is cellophane.

[0034] Comparative Example 3: Heat 30kg of water, 100kg of white sugar, and 500g of gum arabic simultaneously in a steam jacketed kettle to 100℃ and boil for 5 minutes to completely dissolve the white sugar and gum arabic and evaporate one-third of the volume of water. Let it cool naturally to about 60℃ to obtain syrup water.

[0035] 55 kg of malt syrup, 42 kg of granulated sugar and 3 kg of water are heated to 100°C in a steam jacketed kettle. The granulated sugar is completely dissolved by stirring to obtain a sugar solution. The sugar solution is heated to 90°C in a preheating tank, then heated to 140°C under normal pressure using a vacuum continuous cooking agent. The heated sugar solution is then drawn into a vacuum chamber by a vacuum pump. The pressure inside the vacuum chamber is 0.8 MPa. The temperature is then reduced to 120°C to obtain a high-temperature sugar paste. The high-temperature sugar paste is poured onto a water-cooled stainless steel platform and spread out to cool to 80°C. Then, 0.4% DL-malic acid, 0.4% anhydrous citric acid, 0.5% ethyl butyrate, and 6% strawberry concentrate are added by weight of the system to make a mixed sugar paste.

[0036] The syrup is repeatedly stretched using a stretching machine to make it white and loose in texture, and then extruded into sugar strips of uniform thickness. After being continuously pressed into shape by a mold, the strips are demolded and cut into individual candies with the same shape. The product is cooled to room temperature of 22°C by cold air circulation. Defective or incomplete products are removed. The finished product is then wrapped in a composite film using twisted or pillow-type packaging to complete the process. The inner layer of the composite film is aluminum foil, and the outer layer is cellophane.

[0037] Comparative Example 4: Heat 30kg of water, 100kg of white sugar, and 500g of gum arabic simultaneously in a steam jacketed kettle to 100℃ and boil for 5 minutes to completely dissolve the white sugar and gum arabic and evaporate one-third of the water volume. Let it cool naturally to 60℃ to obtain syrup water.

[0038] 55 kg of malt syrup, 42 kg of granulated sugar and 3 kg of water are heated to 100°C in a steam jacketed kettle. The granulated sugar is completely dissolved by stirring to obtain a sugar solution. The sugar solution is heated to 90°C in a preheating tank, then heated to 140°C under normal pressure using a vacuum continuous cooking agent. The heated sugar solution is then drawn into a vacuum chamber by a vacuum pump. The pressure inside the vacuum chamber is 0.8 MPa. The temperature is then reduced to 120°C to obtain a high-temperature sugar paste. The high-temperature sugar paste is poured onto a water-cooled stainless steel platform and spread out to cool to 80°C. Then, 1% DL-malic acid, 1% anhydrous citric acid, 0.5% ethyl butyrate, and 6% strawberry concentrate are added by mass to mix and obtain the mixed sugar paste.

[0039] The syrup is repeatedly stretched using a stretching machine to make it white and loose in texture, and then extruded into sugar strips of uniform thickness. After being continuously pressed into shape by a mold, the strips are demolded and cut into individual candies with the same shape. Place individual candies into a candy rolling tank. After starting the candy rolling tank, slowly add syrup water to coat the surface of the candies evenly. Blow dry cold air into the rolling tank until the surface of the candies is dry. When the surface is almost dry, slowly add syrup water again until the candies are dry. A solidified protective layer that is clearly visible to the naked eye is formed on the surface of the candies. The convex side of the surface is pinkish-white, and the concave side is translucent and pinkish-white. It is not easy to fall off, and you get candies with a powder coating layer. Remove defective or incomplete products, and then use composite film for twisted or pillow-shaped packaging to complete the process; the inner layer of the composite film is aluminum foil and the outer layer is cellophane.

[0040] Comparative Example 5: Heat 30kg of water, 100kg of white sugar, and 500g of gum arabic simultaneously in a steam jacketed kettle to 100℃ and boil for 5 minutes to completely dissolve the white sugar and gum arabic and evaporate one-third of the water volume. Let it cool naturally to 60℃ to obtain syrup water.

[0041] 55 kg of malt syrup, 42 kg of granulated sugar and 3 kg of water are heated to 100°C in a steam jacketed kettle. The granulated sugar is completely dissolved by stirring to obtain a sugar solution. The sugar solution is heated to 90°C in a preheating tank, then heated to 140°C under normal pressure using a vacuum continuous cooking agent. The heated sugar solution is then drawn into a vacuum chamber by a vacuum pump. The pressure inside the vacuum chamber is 0.8 MPa. The temperature is then reduced to 120°C to obtain a high-temperature sugar paste. The high-temperature sugar paste is poured onto a water-cooled stainless steel platform and spread out to cool to 80°C. Then, 0.4% DL-malic acid, 0.4% anhydrous citric acid, 0.5% ethyl butyrate, and 6% strawberry concentrate are added by weight of the system to make a mixed sugar paste.

[0042] The syrup is repeatedly stretched using a stretching machine to make it white and loose in texture, and then extruded into sugar strips of uniform thickness. After being continuously pressed into shape by a mold, the strips are demolded and cut into individual candies with the same shape. The product is cooled to room temperature of 22°C by cold air circulation. Defective or incomplete products are removed. The finished product is then wrapped in a composite film using twisted or pillow-type packaging to complete the process. The inner layer of the composite film is aluminum foil, and the outer layer is cellophane.

[0043] The drying time required for Examples 1-3 and Comparative Examples 1-2 to reach the end of the coating drying process was recorded, and the drying morphology of the coating was observed, as shown in Table 1.

[0044] The surface morphology of Examples 1-3 and Comparative Examples 3-5 was observed at 28°C and 55% humidity for 1 min, 30 min, 1 h, 2 h, 4 h, 8 h, and 24 h. Another set of Examples 1-3 and Comparative Examples 3-5 was placed in an artificial climate chamber at 40°C and 65% humidity, and the surface morphology was observed at 1 min, 30 min, 1 h, 2 h, 4 h, 8 h, and 24 h, as shown in Table 2.

[0045] Table 1 Table 2 As can be seen from Table 1, based on the parallel test results of the above 5 groups of coating processes, Examples 1-3 meet the purpose and requirements of the candy coating process, have good uniformity, and have a complete and firm coating layer. Based on the actual production formula design, the ratio of the three raw materials is approximately 23% water, 76.6% white sugar, and 0.38% gum arabic.

[0046] As shown in Table 2, the surface of Comparative Example 3 in the room temperature group began to become sticky after 1 minute, while the other samples remained relatively dry. After 15 minutes, the surface of Comparative Example 5 began to become sticky, while the surfaces of Example 1 and Comparative Example 4 remained dry and intact. After 8 hours, the surface of Comparative Example 3 had clearly melted, the surface of Comparative Example 5 had slightly melted, and the morphology of Example 1 and Comparative Example 4 was almost identical, with the white sand layer on the surface becoming slightly transparent and slightly sticky. The melting situation of the artificial climate chamber group was roughly the same as that of the room temperature group.

[0047] Whether it's the high-moisture, high-acid approach of adding 6% concentrated fruit juice and more than 2% acidifier, or the traditional low-acid, low-moisture approach of adding only 0.4% DL-malic acid, 0.4% anhydrous citric acid, and 0.6% flavoring without adding concentrated fruit juice, both methods can effectively isolate and seal the sugar, extending the shelf life.

[0048] It should be understood that those skilled in the art can make improvements or modifications based on the above description, and all such improvements and modifications should fall within the protection scope of the appended claims. Parts not described in detail in this specification are prior art known to those skilled in the art.

Claims

1. A dusting coating layer for extending the shelf life of a hard candy, characterized in that, The ingredients include 21-25% water, 74.95-78.85% white granulated sugar and 0.38-0.57% gum arabic by mass percentage, and the proportions of the components add up to 100%.

2. The powder coating layer for extending the shelf life of hard boiled sweets according to claim 1, characterized in that, The ingredients include 23% water, 76.62% white granulated sugar and 0.38% gum arabic by mass percentage, and the proportions of the components add up to 100%.

3. A process for the preparation of a powder coating layer for extending the shelf life of hard boiled sweets according to claim 1, characterized in that, The method comprises the following steps: The 21-25% water, 75-78% white granulated sugar and 0.38-0.57% gum arabic by mass percentage are heated to 100-110℃ in a steam jacketed kettle for 5-7 minutes to make the white granulated sugar and gum arabic completely melt and evaporate one-third volume of water, and then naturally cooled to 60-70℃ to obtain the syrup water; The blended paste is repeatedly stretched by a draw bar machine to make the color white, the texture loose, and the sugar bar extruded into uniform thickness, and then the sugar bar is continuously punched into shape by a mold and demolded, and cut into individual candies with consistent shapes; The individual candies are put into a candy rolling cylinder, and the syrup water is slowly added while the candy rolling cylinder is started to evenly coat the surface of the candies, and dry cold air is blown into the cylinder until the surface of the candies is dry, and then the syrup water is slowly added again until a layer of solidified sanding protection layer is formed on the surface of the candies, the convex surface is powdery white, the concave surface is semi-transparent and semi-powdery white, and the coating layer is not easy to fall off, and the candies with the coating layer are obtained; The candies with the coating layer are twisted and packaged or pillow-packaged by a composite film to complete the process.

4. A process for the preparation of an extended shelf life hard boiled candy coating of a dusting powder according to claim 3, characterized in that, The preparation method of the blended paste is specifically as follows: The sugar solution is heated to 90-100℃ by a preheating tank, heated to 140-160℃ under normal pressure by a vacuum continuous cooking agent, and then the heated sugar solution is sucked into a vacuum chamber by a vacuum pump to be cooled to 120-130℃ to obtain the high-temperature paste; The high-temperature paste is poured on a water cooling platform and spread to reduce the temperature to 80-90℃, and then 1% DL-malic acid, 1% anhydrous citric acid, 0.5-1.5% essence and 6% concentrated juice are added for blending to obtain the blended paste.

5. A process for the preparation of an extended shelf life hard boiled candy coating of a dusting powder coating layer according to claim 4, characterized in that, The preparation method of the sugar solution is specifically as follows: The 55%-60% malt syrup, 40%-45% white granulated sugar and 3% water by mass percentage are heated to a temperature of 100-110℃ in a steam jacketed kettle, and the white granulated sugar is completely dissolved by stirring to obtain the sugar solution; wherein the proportions of the malt syrup, white granulated sugar and water add up to 100%.

6. A process for the preparation of an extended shelf life hard boiled candy coating of a dusting powder coating layer according to claim 3, characterized in that, The inner layer of the composite film is aluminum foil or polyethylene, and the outer layer is glass paper or BOPP.

7. A process for the preparation of an extended shelf life hard boiled candy coating of a dusting powder coating layer according to claim 4, characterized in that, The internal pressure of the vacuum chamber is 0.78-0.82 MPa.

8. A process for the preparation of an extended shelf life hard boiled candy coating of a dusting powder coating layer according to claim 4, characterized in that, The essence includes ethyl butyrate, allyl caproate, vanillin, vanilla extract and menthol.

9. A process for the preparation of an extended shelf life hard boiled candy coating of a dusting powder coating layer according to claim 4, characterized in that, The concentrated juice is specifically one or several of orange, strawberry, blueberry, peach, mango or pineapple concentrated juice or extract.

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