Process of making vanilla candy
A production method and technology of vanilla orchid, applied in confectionery, confectionery industry, food preparation and other directions, can solve the problems of insufficient long-lasting fragrance, waste of raw materials, retention of aromatic components, etc., and achieve the effect of long-lasting pure fragrance and unique taste.
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Embodiment approach 1
[0011] 1. Material selection and crushing:
[0012] Select bean pods that have been processed through the process of killing greens, fermenting, drying, and producing aroma, without mildew and with a special fragrance of natural vanilla orchid; select first-grade white granulated sugar that meets the requirements of the GB 317 standard; select high-quality glucose syrup; and the selected bean pods Pulverize with a pulverizer, and pass through a sieve with a sieve diameter of 2.0 mm for later use.
[0013] 2. Boil and filter:
[0014] Put vanilla orchid bean pod powder into a stainless steel pot and boil, the ratio of bean pod powder to water is 1:4. When boiling, use a high fire in the early stage, and then use a slow fire after boiling. After the solution is concentrated to 40%-55%, the solution is filtered, and the filtrate is used for later use.
[0015] 3. Dissolving:
[0016] Dissolve the white sugar in the prepared solution, the ratio of the white sugar to the solutio...
Embodiment approach 2
[0024] 1. Material selection and crushing:
[0025] Select bean pods that have been processed through the process of killing greens, fermenting, drying, and producing aroma, without mildew and with a special fragrance of natural vanilla orchid; select first-grade white granulated sugar that meets the requirements of the GB 317 standard; select high-quality glucose syrup; and the selected bean pods Pulverize with a pulverizer, and pass through a sieve with a sieve diameter of 2.0 mm for later use.
[0026] 2. Boil and filter:
[0027] The vanilla bean pod powder is put into a stainless steel pot and boiled, and the ratio of the pod powder to water is 1:7. When boiling, use a high fire in the early stage, and then use a slow fire after boiling. After the solution is concentrated to 40%-55%, the solution is filtered, and the filtrate is used for later use.
[0028] 3. Dissolving:
[0029] Dissolve white granulated sugar in the prepared solution, the ratio of white granulated s...
Embodiment approach 3
[0037] 1. Material selection and crushing:
[0038] Select the vanilla orchid bean pods extracted from the vanilla orchid tincture; select first-grade white granulated sugar that meets the requirements of the GB 317 standard; select high-quality glucose syrup; crush the selected bean pods with a pulverizer, and pass through a sieve with a sieve diameter of 2.0 mm for later use.
[0039] 2. Boil and filter:
[0040] Put vanilla orchid bean pod powder into a stainless steel pot and boil, the ratio of bean pod powder to water is 1:4. When boiling, use a high fire in the early stage, and then use a slow fire after boiling. After the solution is concentrated to 40%-55%, the solution is filtered, and the filtrate is used for later use.
[0041] 3. Dissolving:
[0042] Dissolve the white granulated sugar in the prepared solution, the ratio of the white granulated sugar to the solution is 1:0.5, after the white granulated sugar is completely dissolved, the glucose syrup can be added...
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