Production process of honeysuckle candies

Abstract

The invention discloses a honeysuckle flower candy production technology in the technical field of candy production, and the honeysuckle flower candy production technology comprises the following steps: S1, material preparation: white granulated sugar, glucose syrup, gelatin, water, citric acid, sorbitol, sodium citrate and essence are prepared, and 1-1.2 kg of chlorogenic acid dry powder is prepared for every 100 kg of the raw materials according to the total mass of the raw materials; s2, melting glue; s3, dissolving sugar; s4, pumping the syrup in the sugar dissolving pot into a blending tank, stirring at the same time, adding the gelatin solution into the blending tank, continuously stirring, adding citric acid, sorbitol, sodium citrate, essence and chlorogenic acid dry powder, and stirring and mixing to obtain a mixture; and S5, testing the sugar degree of the mixture in the blending tank, feeding the mixture into a pouring machine for pouring, and cooling and forming to obtain the soft sweets. According to the invention, the honeysuckle flower extract chlorogenic acid is added into candy production, and is matched with other raw materials including white granulated sugar, glucose syrup, gelatin, water, citric acid, sorbitol, sodium citrate and essence to produce the soft candy with a health-care function.

Description

Technical Field

[0001] The invention relates to the technical field of candy production, and in particular to a production process of honeysuckle candy. Background Art

[0002] Honeysuckle is a general term for Chinese medicinal materials and plants. Honeysuckle, also known as honeysuckle, is a perennial semi-evergreen, twining woody vine of the Caprifoliaceae family. The name "honeysuckle" comes from the Compendium of Materia Medica. Because the honeysuckle flowers are white when they first bloom and then turn yellow, they are named honeysuckle. The medicinal material honeysuckle is the dried buds or flowers with initial blooms of the honeysuckle plant and plants of the same genus of the Caprifoliaceae family. Honeysuckle has been praised as a good medicine for clearing heat and detoxifying since ancient times. It is sweet, cold and aromatic. It clears heat without hurting the stomach. The fragrance is penetrating and can dispel evil. Honeysuckle can not only dissipate wind-heat, but also clear blood toxins. It is used for various febrile diseases, such as fever, rash, spots, hot and toxic sores, sore throat, etc., and the effect is remarkable.

[0003] Chlorogenic acid is an organic compound with multiple biological activities. It usually exists in a crystalline state and is a light yellow powder. It is easily soluble in solvents such as water and ethanol. It is widely present in honeysuckle and has health functions such as anti-oxidation, lowering blood pressure, anti-tumor, antibacterial and anti-inflammatory, and regulating blood sugar. The prior art usually uses chlorogenic acid, an extract of honeysuckle, to make honeysuckle beverages or honeysuckle tea, but honeysuckle beverages or honeysuckle tea have a small audience and have not been made into candies. To this end, the present application provides a production process for honeysuckle candies to overcome the shortcomings of the prior art. Summary of the invention

[0004] The present invention aims to provide a production process of honeysuckle candy, and uses chlorogenic acid, an extract of honeysuckle, for making candy.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] A production process of honeysuckle candy comprises the following steps:

[0007] S1. Prepare materials: 50-70kg of white sugar, 50-70kg of glucose syrup, 9-11kg of gelatin, 33-35kg of water, 500-700g of citric acid, 200-300g of sorbitol, 150-170g of sodium citrate, 80-100g of essence. According to the total mass of the above raw materials, 1-1.2kg of chlorogenic acid dry powder is added for every 100kg of raw materials;

[0008] S2, gelatinization: pour gelatin and 18-20 kg of water into a gelatinization tank, stir and heat to 75-80° C. and keep for 1-1.5 hours to obtain a gelatin solution;

[0009] S3, dissolving sugar: add 13-17kg water into the sugar dissolving pot, add white sugar after the water boils, add glucose syrup after observing that there are no granular sugar particles, and stop heating when the boiling temperature reaches 117-120℃ to obtain syrup;

[0010] S4, pouring the syrup in the sugar dissolving pot into the mixing tank while stirring, when the temperature in the tank drops to 80-90°C, adding the gelatin solution into the mixing tank and continuing to stir, adding citric acid, sorbitol, sodium citrate, flavor and chlorogenic acid powder and stirring to obtain a mixture;

[0011] S5. After testing the sugar content of the mixture in the mixing tank, send it to a pouring machine for pouring. The temperature of the pouring machine is set at 55-65° C., the temperature of the cooling tunnel is set at 5-10° C., and the mixture is cooled and formed into soft candy.

[0012] Working principle and beneficial effects of the present invention:

[0013] The present application adds chlorogenic acid extracted from honeysuckle to candy production, and produces soft candy with health care function by combining other raw materials such as white sugar, glucose syrup, gelatin, water, citric acid, sorbitol, sodium citrate and flavor.

[0014] Preferably, S1, prepare materials: 50kg of white sugar, 50kg of glucose syrup, 9kg of gelatin, 33kg of water, 500g of citric acid, 200g of sorbitol, 150g of sodium citrate, 80g of essence. According to the total mass of the above raw materials, 1kg of chlorogenic acid dry powder is added for every 100kg of raw materials.

[0015] Preferably, S1, prepare materials: 60kg of white sugar, 60kg of glucose syrup, 10kg of gelatin, 34kg of water, 600g of citric acid, 250g of sorbitol, 160g of sodium citrate, 90g of essence. According to the total mass of the above raw materials, 1.1kg of chlorogenic acid dry powder is added for every 100kg of raw materials.

[0016] Preferably, S1, prepare materials: 70kg of white sugar, 70kg of glucose syrup, 11kg of gelatin, 35kg of water, 700g of citric acid, 300g of sorbitol, 170g of sodium citrate, 100g of essence. According to the total mass of the above raw materials, 1.2kg of chlorogenic acid dry powder is added for every 100kg of raw materials.

[0017] Preferably, after the sugar content of S5 reaches 78, it is sent to the pouring machine for pouring.

[0018] Preferably, the process further comprises S6, wherein the cooled and formed soft candies are conveyed along a conveyor belt into a sand rolling machine, collected in a frame, and placed in a drying room (5-15° C.) for drying for 48 hours.

[0019] Preferably, the sand rolling machine includes a frame, the frame is rotatably connected to a roller, and the roller is provided with a loading door and a feeding port; the frame is also fixedly provided with a water tank filled with chlorogenic acid aqueous solution, and the water tank is provided with a plurality of nozzles for drawing in the chlorogenic acid aqueous solution; the frame is also provided with a discharging belt connected to the outlet of the cooling tunnel, and the water tank is located between the roller and the discharging belt; the frame is fixedly provided with a pushing cylinder, and the pushing cylinder drives a U-shaped bracket, and the pushing cylinder pushes the U-shaped bracket to move to just above the water tank and extend into the roller through the feeding port, and the U-shaped bracket is symmetrically fixedly provided with a lifting cylinder, and the lifting cylinder drives a clamping cylinder, and the clamping cylinder drives a splint, and the splints on both sides are arranged opposite to each other and are respectively located on opposite sides of the discharging belt.

[0020] In this scheme, sugar material is added into the drum from the feed gate, and the soft candies formed by the pouring machine are evenly arranged on the discharge belt. When multiple soft candies are transferred to the clamping plates on both sides by the discharge belt conveyor, the pouring machine and the discharge belt stop working, and the clamping cylinder drives the clamping plate to move toward the soft candies. The soft candies have a certain hardness, and the clamping plates on both sides clamp the multiple soft candies. The lifting cylinder drives the clamping cylinder to move upward, and takes the multiple soft candies away from the discharge belt. Then the pushing cylinder works to push the U-shaped bracket to drive the lifting cylinder, the clamping cylinder, the clamping plate and the multiple clamped soft candies to move to the top of the water tank, and then the lifting cylinder pushes the U-shaped bracket, the clamping cylinder, the clamping plate and the multiple clamped soft candies into the water tank, and the nozzle sprays the chlorogenic acid aqueous solution toward the multiple soft candies. After spraying is completed, the U-shaped bracket, clamping cylinder, splint and multiple clamped soft candies are raised to the top of the water tank through the lifting cylinder, and then the cylinder is pushed to move the U-shaped bracket, and the U-shaped bracket, clamping cylinder, splint and multiple clamped soft candies are sent into the drum through the feed port. The clamping cylinder releases the splint, and multiple soft candies stained with chlorogenic acid aqueous solution are turned over in the drum and covered with sugar. Then the splint moves to the initial position, the depositing machine and the discharge belt start working again, and the above operation can be repeated.

[0021] This optimization scheme has the following beneficial effects: 1. Chlorogenic acid can be added to food as a natural antioxidant to extend the shelf life of food. This scheme sprays a layer of chlorogenic acid aqueous solution on the surface of the soft candy, and then wraps it with sugar. The chlorogenic acid aqueous solution forms a natural coating layer. Chlorogenic acid acts as a natural preservative and has a preservative effect. There is no need to use additional preservatives, thereby extending the shelf life of the soft candy. 2. Since the audience of candy is small, especially for consumers who do not like sweets, they usually just chew the soft candy in their mouth for a while and then spit it out, especially when the sugar powder on the surface of the soft candy is chewed off and then the soft candy is spit out, resulting in waste of chlorogenic acid in the soft candy. For this reason, this optimization scheme reduces the amount of chlorogenic acid dry powder used in the sugar making process, so that this part of the reduced chlorogenic acid is sprayed on the surface of the soft candy in the form of an aqueous solution, so that when these consumers chew the sugar powder on the surface of the soft candy, the chlorogenic acid on the surface can be absorbed, increasing the consumer's intake of chlorogenic acid and improving the health care effect. For example, for some mild diabetic patients who cannot take in too much sugar, they only need to chew off the sugar powder layer on the surface of the soft candy, and they can also take in enough chlorogenic acid to achieve the effects of lowering blood pressure, anti-tumor, antibacterial and anti-inflammatory. 3. The surface of the soft candy is moistened by the chlorogenic acid aqueous solution, so that the sugar powder is easier to cover the surface of the soft candy.

[0022] Preferably, the clamping plate is further provided with a sponge layer. Since the clamping plates on both sides clamp the soft candy, the nozzle cannot spray the chlorogenic acid aqueous solution onto the clamping side of the soft candy due to the obstruction of the clamping plates. Therefore, the chlorogenic acid aqueous solution is sprayed onto the sponge layer in advance and then the soft candy is clamped, so that the sponge layer and the soft candy are in direct contact, thereby making the chlorogenic acid aqueous solution cover the surface of the soft candy more evenly.

[0023] Optimally, the water tank is provided with a heating rod and a stirrer. The heating rod heats the solution in the water tank, and the stirrer is used to stir the solution to improve the solubility of chlorogenic acid in the aqueous solution.

[0024] Optimally, the frame is provided with a counting sensor. The counting sensor is used to count the number of soft candies on the discharging belt, and when a certain number is reached, the depositing machine and the discharging belt are controlled to stop working. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a structural schematic diagram of a sand rolling machine in the production process of honeysuckle candy of the present invention;

[0026] Figure 2 for Figure 1 Schematic diagram of the structure when the middle clamping plate picks up the candy and takes it away from the discharge belt;

[0027] Figure 3 for Figure 1 Schematic diagram of the structure of the candy when spraying;

[0028] Figure 4 for Figure 1 Schematic diagram of the structure when the candy is put into the drum;

[0029] Figure 5 for Figure 1 Left side view of the middle U-shaped bracket. DETAILED DESCRIPTION

[0030] The following is further described in detail through specific implementation methods:

[0031] The figure marks in the drawings of the specification include: frame 1, soft candy 2, discharge belt 3, pouring machine 4, pushing cylinder 5, U-shaped bracket 6, clamping cylinder 7, lifting cylinder 8, clamping plate 9, roller 10, water tank 11, nozzle 12, feed door 13.

[0032] In the following statements, directional words such as "left", "right", "up", and "down" are all based on the directions shown in the diagram. In practice, if the corresponding structures are changed in the same direction based on the directions while keeping the relative positions unchanged, it will not affect the implementation of the plan.

[0033] Embodiment 1:, comprising the following steps,

[0034] S1. Prepare materials: 50kg white sugar, 50kg glucose syrup, 9kg gelatin, 33kg water, 500g citric acid, 200g sorbitol, 150g sodium citrate, 80g essence. According to the total mass of the above raw materials, 1kg chlorogenic acid powder is added for every 100kg raw materials.

[0035] S2, gelatinization: Pour gelatin and 18 kg of water into a gelatinization tank, stir and heat to 75°C for 1 hour to obtain a gelatin solution;

[0036] S3, dissolving sugar: add 15kg water into the sugar dissolving pot, add white sugar after the water boils, add glucose syrup after observing that there are no granular sugar particles, and stop heating when the boiling temperature reaches 117℃ to obtain syrup;

[0037] S4. Pour the syrup in the sugar dissolving pot into the mixing tank while stirring. When the temperature in the tank drops to 80° C., add the gelatin solution into the mixing tank and continue stirring. Add citric acid, sorbitol, sodium citrate, flavor and chlorogenic acid powder and stir to obtain a mixture.

[0038] S5. After testing the sugar content of the mixture in the mixing tank, send it to the depositing machine 4 for depositing. The temperature of the depositing machine 4 is set at 55° C., the temperature of the cooling tunnel is set at 5° C., and the soft candy 2 is obtained by cooling and molding.

[0039] Embodiment 2: A production process of honeysuckle candy, comprising the following steps:

[0040] S1. Prepare materials: 60kg white sugar, 60kg glucose syrup, 10kg gelatin, 34kg water, 600g citric acid, 250g sorbitol, 160g sodium citrate, 90g essence. According to the total mass of the above raw materials, 1.1kg chlorogenic acid dry powder is added for every 100kg raw materials;

[0041] S2, gelatinization: Pour gelatin and 18 kg of water into a gelatinization tank, stir and heat to 77°C and keep for 1.3 hours to obtain a gelatin solution;

[0042] S3, dissolving sugar: add 16kg water into the sugar dissolving pot, add white sugar after the water boils, add glucose syrup after observing that there are no granular sugar particles, and stop heating when the boiling temperature reaches 118℃ to obtain syrup;

[0043] S4. Pour the syrup in the sugar dissolving pot into the mixing tank while stirring. When the temperature in the tank drops to 85° C., add the gelatin solution into the mixing tank and continue stirring. Add citric acid, sorbitol, sodium citrate, flavor and chlorogenic acid powder and stir to obtain a mixture.

[0044] S5. After testing the sugar content of the mixture in the mixing tank, send it to the depositing machine 4 for depositing. The temperature of the depositing machine 4 is set at 60° C., the temperature of the cooling tunnel is set at 7° C., and the soft candy 2 is obtained by cooling and molding.

[0045] Embodiment 3: A production process of honeysuckle candy, comprising the following steps:

[0046] S1. Prepare materials: 70kg white sugar, 70kg glucose syrup, 11kg gelatin, 35kg water, 700g citric acid, 300g sorbitol, 170g sodium citrate, 100g essence. According to the total mass of the above raw materials, 1.2kg chlorogenic acid dry powder is added for every 100kg raw materials;

[0047] S2, gelatinization: Pour gelatin and 18 kg of water into a gelatinization tank, stir and heat to 80°C and keep for 1.5 hours to obtain a gelatin solution;

[0048] S3, dissolving sugar: add 17kg water into the sugar dissolving pot, add white sugar after the water boils, add glucose syrup after observing that there are no granular sugar particles, and stop heating when the boiling temperature reaches 120℃ to obtain syrup;

[0049] S4, pouring the syrup in the sugar dissolving pot into the mixing tank while stirring, when the temperature in the tank drops to 90°C, adding the gelatin solution into the mixing tank and continuing to stir, adding citric acid, sorbitol, sodium citrate, flavor and chlorogenic acid powder and stirring to obtain a mixture;

[0050] S5. After testing the sugar content of the mixture in the mixing tank, send it to the depositing machine 4 for depositing. The temperature of the depositing machine 4 is set at 65° C., the temperature of the cooling tunnel is set at 10° C., and the soft candy 2 is obtained by cooling and molding.

[0051] The sand rolling machine in the above-mentioned embodiments 1 to 3 includes a frame 1, which is rotatably connected to a drum 10, and the drum 10 is provided with a feeding door and a feeding port; the frame 1 is also fixedly provided with a water tank 11 filled with a chlorogenic acid aqueous solution, and the water tank 11 is fixedly provided with a plurality of nozzles 12 for drawing in the chlorogenic acid aqueous solution; the frame 1 is also provided with a discharge belt 3 connected to the outlet of the cooling tunnel, and the water tank 11 is located between the drum 10 and the discharge belt 3; the frame 1 is fixedly provided with a push cylinder 5, and the push cylinder 5 drives a U-shaped bracket 6, and the push cylinder 5 pushes the U-shaped bracket 6 to move to the top of the water tank 11 and extend into the drum 10 through the feeding port, such as Figure 5 As shown, the U-shaped bracket 6 is symmetrically fixed with a lifting cylinder 8, the lifting cylinder 8 drives a clamping cylinder 7, and the clamping cylinder 7 drives a clamping plate 9. The clamping plates 9 on both sides are arranged opposite to each other and are respectively located on the opposite sides of the discharge belt 3.

[0052] In this solution, the sugar material is added into the drum 10 from the feed gate 13, and the feed gate 13 is closed. The soft candies 2 formed by the pouring machine 4 are evenly arranged on the discharge belt 3. When the five soft candies 2 are conveyed to the clamping plates 9 on both sides by the discharge belt 3, the pouring machine 4 and the discharge belt 3 stop working, and the clamping cylinder 7 drives the clamping plates 9 to move toward the soft candies 2. The soft candies 2 have a certain hardness, such as Figure 2 As shown, the clamping plates 9 on both sides clamp the five soft candies 2, the lifting cylinder 8 drives the clamping cylinder 7 to move upward, and the five soft candies 2 are taken away from the discharge belt 3, and then the push cylinder 5 works to push the U-shaped bracket 6 to drive the lifting cylinder 8, the clamping cylinder 7, the clamping plates 9 and the five clamped soft candies 2 to move to the top of the water tank 11, as shown in FIG. Figure 3 As shown, the lifting cylinder 8 then pushes the U-shaped bracket 6, the clamping cylinder 7, the clamping plate 9 and the five clamped soft candies 2 into the water tank 11, and the nozzle 12 sprays the chlorogenic acid aqueous solution toward the five soft candies 2. Figure 4 As shown, after spraying is completed, the U-shaped bracket 6, the clamping cylinder 7, the clamping plate 9 and the multiple clamped soft candies 2 are raised to the top of the water tank 11 by the lifting cylinder 8, and then the push cylinder 5 works to push the U-shaped bracket 6 to move, and the U-shaped bracket 6, the clamping cylinder 7, the clamping plate 9 and the multiple clamped soft candies 2 are fed into the drum 10 through the feed port, and the clamping cylinder 7 releases the clamping plate 9, and the five soft candies 2 stained with the chlorogenic acid aqueous solution are turned over in the drum 10 and stained with sugar. Then the clamping plate 9 moves to the initial position, and the depositing machine 4 and the discharge belt 3 start working again, and the above operation can be repeated.

[0053] This optimization scheme has the following beneficial effects: 1. Chlorogenic acid can be added to food as a natural antioxidant to extend the shelf life of food. This scheme sprays a layer of chlorogenic acid aqueous solution on the surface of the soft candy 2, and then wraps it with sugar. The chlorogenic acid aqueous solution forms a natural coating layer. Chlorogenic acid acts as a natural preservative to have a preservative effect, and there is no need to use additional preservatives, thereby extending the shelf life of the soft candy 2. 2. Since the audience of candy is small, especially for consumers who do not like sweets, they usually just chew the soft candy 2 in their mouth for a while and then spit it out, especially when the sugar powder on the surface of the soft candy 2 is chewed off and then the soft candy 2 is spit out, resulting in the waste of chlorogenic acid in the soft candy 2. Therefore, this optimization scheme reduces the amount of chlorogenic acid dry powder used in the sugar making process, so that this part of the reduced chlorogenic acid is sprayed on the surface of the soft candy 2 in the form of an aqueous solution, so that when these consumers chew the sugar powder on the surface of the soft candy 2, the chlorogenic acid on the surface can be absorbed, thereby increasing the consumer's intake of chlorogenic acid and improving the health care effect. For example, for some mild diabetic patients who cannot take in too much sugar, they only need to chew off the sugar powder layer on the surface of the soft candy 2, and they can also take in enough chlorogenic acid to achieve the effects of lowering blood pressure, anti-tumor, antibacterial and anti-inflammatory. 3. The surface of the soft candy 2 is moistened by the chlorogenic acid aqueous solution, so that the sugar powder is easier to cover the surface of the soft candy 2.

[0054] The standard parts used in the present invention can all be purchased from the market, and special-shaped parts can be customized according to the description in the specification and the drawings. The specific connection methods of each part adopt conventional means such as mature bolts, rivets, welding, etc. in the prior art. The machinery, parts and equipment all adopt conventional models in the prior art, and the circuit connection adopts the conventional connection method in the prior art, which will not be described in detail here.

Claims

1. A production process of honeysuckle candy, characterized in that: The following steps are included: S1. Prepare materials: 50-70kg of white sugar, 50-70kg of glucose syrup, 9-11kg of gelatin, 33-35kg of water, 500-700g of citric acid, 200-300g of sorbitol, 150-170g of sodium citrate, 80-100g of essence. According to the total mass of the above raw materials, 1-1.2kg of chlorogenic acid dry powder is added for every 100kg of raw materials; S2, gelatinization: pour gelatin and 18-20 kg of water into a gelatinization tank, stir and heat to 75-80° C. and keep for 1-1.5 hours to obtain a gelatin solution; S3, dissolving sugar: add 13-17kg water into the sugar dissolving pot, add white sugar after the water boils, add glucose syrup after observing that there are no granular sugar particles, and stop heating when the boiling temperature reaches 117-120℃ to obtain syrup; S4, pouring the syrup in the sugar dissolving pot into the mixing tank while stirring, when the temperature in the tank drops to 80-90°C, adding the gelatin solution into the mixing tank and continuing to stir, adding citric acid, sorbitol, sodium citrate, flavor and chlorogenic acid powder and stirring to obtain a mixture; S5. After testing the sugar content of the mixture in the mixing tank, send it to a pouring machine for pouring. The temperature of the pouring machine is set at 55-65° C., the temperature of the cooling tunnel is set at 5-10° C., and the mixture is cooled and formed into soft candy.

2. The production process of honeysuckle candy according to claim 1, characterized in that: S1. Prepare materials: 50kg white sugar, 50kg glucose syrup, 9kg gelatin, 33kg water, 500g citric acid, 200g sorbitol, 150g sodium citrate, 80g essence. According to the total mass of the above raw materials, 1kg chlorogenic acid powder is added for every 100kg raw materials.

3. The production process of honeysuckle candy according to claim 2, characterized in that: S1. Prepare materials: 60kg white sugar, 60kg glucose syrup, 10kg gelatin, 34kg water, 600g citric acid, 250g sorbitol, 160g sodium citrate, 90g essence. According to the total mass of the above raw materials, 1.1kg chlorogenic acid dry powder is added for every 100kg raw materials.

4. The production process of honeysuckle candy according to claim 3, characterized in that: S1. Prepare materials: 70kg of white sugar, 70kg of glucose syrup, 11kg of gelatin, 35kg of water, 700g of citric acid, 300g of sorbitol, 170g of sodium citrate, and 100g of essence. According to the total mass of the above raw materials, 1.2kg of chlorogenic acid dry powder is added for every 100kg of raw materials.

5. The production process of honeysuckle candy according to any one of claims 1 to 4, characterized in that: After the sugar content of S5 reaches 78, it is sent to the pouring machine for pouring.

6. The production process of honeysuckle candy according to claim 5, characterized in that: The process also includes S6, wherein the cooled and formed soft candies are conveyed to a sand rolling machine along a conveyor belt, collected in a frame, and placed in a drying room (5-15° C.) for drying for 48 hours.

7. The production process of honeysuckle candy according to claim 6, characterized in that: The sand rolling machine includes a frame, which is rotatably connected to a roller, and the roller is provided with a loading door and a feeding port; the frame is also fixed with a water tank filled with a chlorogenic acid aqueous solution, and the water tank is provided with a plurality of nozzles for drawing in the chlorogenic acid aqueous solution; the frame is also provided with a discharge belt connected to the outlet of the cooling tunnel, and the water tank is located between the roller and the discharge belt; the frame is fixed with a pushing cylinder, and the pushing cylinder drives a U-shaped bracket, and the pushing cylinder pushes the U-shaped bracket to move to the top of the water tank and extend into the roller through the feeding port, and the U-shaped bracket is symmetrically fixed with a lifting cylinder, and the lifting cylinder drives a clamping cylinder, and the clamping cylinder drives a splint, and the splints on both sides are arranged opposite to each other and are respectively located on the opposite sides of the discharge belt, and the splint is also provided with a sponge layer.

8. The production process of honeysuckle candy according to claim 7, characterized in that: The splint is also provided with a sponge layer.

9. The production process of honeysuckle candy according to claim 8, characterized in that: The water tank is provided with a heating rod and a stirrer.

10. The production process of honeysuckle candy according to claim 9, characterized in that: The frame is provided with a counting sensor.

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