Yihesu candy making process

Abstract

The present invention discloses Yihesu candy making process. White granulated sugar, maltose, malt syrup, powdered sugar and glucose as the initial materials are first heated at 140-180 deg.c to form yellow brown candy blank; the yellow brown candy blank is drawn at 70-90 deg.c to form white candy blank; the white candy blank is drawn into wires at 70-90 deg.c while adding required fittings; and through further cooling, settling and packing, Yihesu candy of different tastes is made. Thus made Yihesu candy has different tastes.

Description

technical field [0001] The invention relates to a preparation method of Yihe crisp. Background technique [0002] Yihe crisp is a kind of food. At present, the production method of Yihe Crisp is mainly to mix and heat white granulated sugar, maltose and glucose in a certain proportion to make candy embryos, and then add corresponding ingredients (peanut powder, sesame powder, fruit powder, etc.) , fully mixed and shaped, cut and packaged into commodities. [0003] Studies have shown that, due to the lack of necessary temperature and operation process index control in the production process of the Yihe crisp produced by the above method, the product sticks to the teeth when eaten, is easily crushed, and is not easy to shape for packaging and transportation. [0004] Therefore, people have been devoting themselves to the research of preparing a crisp food with commonly used raw materials. And hope to prepare delicious and delicious Yihe crispy food through a new preparation...

AI Technical Summary

Problems solved by technology

[0003] Studies have shown that the Yihe crisp produced by the above method lacks the necessary temperature and operation process index control in the production process, and its products stick to the teeth when eaten, are easy to be crushed, and are not easy to shape for packaging and transportation.

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