Yihesu candy making process

A crispy and temperature-controlled technology, applied in confectionary, confectionary industry, food science, etc., can solve problems such as easy crushing, sticky teeth, lack of temperature and operation process index control, etc., to achieve crispy taste and sweet mouthfeel Effect

Active Publication Date: 2007-03-21
刘堂志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Yihesu candy making process

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Effect test

Embodiment Construction

[0011] The preparation method of the Yihe crisp of the present invention will be described in further detail below in conjunction with specific examples.

[0012] As shown in the figure, white sugar, maltose, maltose, soft white sugar and glucose are mixed in a certain proportion to form raw material (1). The raw material (1) is put into the container (2) and heated to make candy embryo. When heated to 140°C At -180°C, the candied carcass has turned into a yellow-brown material (3); the material (3) is fed into the container (4), and when the temperature drops to 70°C-90°C, the whitening is carried out in the container (4), and Always keep the temperature of the material at about 70°C-90°C until the yellow-brown material (3) is whitened into a white sugar tire (5); the white sugar tire (5) is input into the container (6), when the temperature Lower it to 70°C-90°C, and keep this temperature for wire drawing. The wire drawing method is carried out by two people back and forth i...

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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...

Claims

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Application Information

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IPC IPC(8): A23G3/00
Inventor 刘堂志
Owner 刘堂志
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