Cooking and cooling crystallization control process for inhibiting sand return of candies

Abstract

The present invention relates to the technical field of food processing, and discloses a boiling and cooling crystallization control technology for inhibiting sugar return of candies, and the technology comprises the following steps: S1, raw material pretreatment: weighing 40-60 parts by weight of white granulated sugar, 20-30 parts by weight of malt syrup, 8-12 parts by weight of water and 1-3 parts by weight of an anti-crystallization auxiliary agent, mixing the white granulated sugar and the malt syrup, adding the mixture into water, stirring until the mixture is preliminarily dissolved, and cooling the mixture to obtain a material A; a mixed sugar solution is obtained; s2, segmental gradient boiling: transferring the mixed sugar liquid obtained in the step S1 into a vacuum boiling pot with a stirring device, and stirring and boiling to obtain the concentrated massecuite. According to the boiling and cooling crystallization control process for inhibiting the sugar return of the candies, through whole-flow crystallization control, excessive addition of an anti-sugar-return agent is not needed, the sugar return rate is lower than 3% after the candies are stored for 6 months and is reduced by 85% or above compared with that of a traditional process, and the sugar return resisting effect is remarkable; caramelization and bubble generation are avoided through segmented boiling, and it is ensured that the candy tastes soft and glutinous (or hard and crisp) and is free of roughness and high in flavor retention rate through gradient slow cooling and seed crystal regulation and control.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a process for controlling the crystallization during cooking and cooling of candy to prevent it from crystallizing. Background Technology

[0002] As a popular food category, the quality stability and shelf life of candy are core concerns for the food processing industry, and crystallization is a key bottleneck affecting candy quality. Crystallization refers to the precipitation of sucrose molecules from the supersaturated sugar solution during storage, forming small white crystalline particles. This results in a rough surface, hardened texture, and loss of flavor in the candy, and in severe cases, it can cause the candy to lose its original edible value, leading to significant economic losses for manufacturers.

[0003] In traditional candy production processes, to suppress crystallization, excessive amounts of anti-crystallization agents (such as maltitol and sorbitol) or an increased syrup ratio are typically added. However, this method has significant drawbacks: on the one hand, excessive additives can alter the natural flavor of the candy and may even burden human metabolism, failing to meet modern consumers' demands for healthy foods; on the other hand, relying solely on additives cannot fundamentally solve the problem of uncontrolled crystallization. Even after candy is stored in a high-temperature and high-humidity environment for 3-6 months, the crystallization rate remains as high as 20%-30%, indicating limited effectiveness in preventing crystallization.

[0004] In the cooking process, traditional methods often employ a single temperature and fixed stirring rate, which can easily lead to problems such as incomplete sugar dissolution, localized overheating causing caramelization, or excessive air bubbles in the sugar solution. Incompletely dissolved sugar granules become "nuclei" for subsequent crystallization, accelerating the crystallization process; caramelization not only affects the color and flavor of the candy but also damages the stability of the sugar solution; and residual air bubbles in the sugar solution can cause voids inside the candy after molding, reducing its structural density and further exacerbating the risk of crystallization.

[0005] In the cooling and molding stage, traditional processes often employ rapid or uniform cooling methods, lacking precise control over the crystallization process. Rapid cooling causes the sugar paste to quickly enter a supersaturated state, leading to the disordered aggregation of sucrose molecules and the formation of coarse crystals. Uniform cooling, on the other hand, cannot adapt to the crystallization characteristics of the sugar paste in different temperature ranges, resulting in uneven crystal growth and ultimately affecting the candy's taste and resistance to crystallization. Furthermore, the cooking equipment used in traditional production is limited in function. Adding raw materials midway requires opening the lid, disrupting the internal environment of the pot. This not only affects the sugar concentration effect but may also cause material splashing due to sudden pressure changes, posing a safety hazard. At the same time, the equipment lacks effective pressure protection and positioning mechanisms, making it prone to problems such as loose lids and pot displacement during high-pressure cooking, further affecting production stability and product quality.

[0006] Therefore, developing a production process that does not require excessive addition of anti-crystallization agents, achieves precise crystallization control through whole-process process optimization and equipment adaptation, and can significantly reduce the crystallization rate while ensuring the stable taste and flavor of candies has become an urgent technical need to be addressed in the food processing industry. Summary of the Invention

[0007] (a) Technical problems to be solved To address the shortcomings of existing technologies, this invention provides a process for controlling the cooking and cooling crystallization of candy to prevent crystallization, thereby solving the problems mentioned in the background art.

[0008] (II) Technical Solution To achieve the above objectives, the present invention provides the following technical solution: a process for controlling the cooking and cooling crystallization to inhibit candy crystallization, comprising the following steps: S1. Raw material pretreatment: Weigh 40-60 parts of white sugar, 20-30 parts of malt syrup, 8-12 parts of water, and 1-3 parts of anti-crystallization agent by weight. Mix the white sugar and malt syrup and add water. Stir until initially dissolved to obtain a mixed sugar solution. S2. Segmented gradient cooking: The mixed sugar solution obtained in step S1 is transferred into a vacuum cooking pot equipped with a stirring device and stirred and cooked to obtain concentrated sugar paste. S3. Seed crystal control treatment: Cool the concentrated sugar paste obtained in step S2 to 95-100℃, add directional anti-crystallization seed crystals with a particle size of 5-10μm, and stir slowly at a rate of 15-20r / min for 5-8min to make the seed crystals evenly dispersed. S4. Gradient slow cooling molding: Transfer the sugar paste processed in step S3 to a cooling platform equipped with a temperature control system, and cool it down in the following gradient: First gradient: Cool from 95-100℃ to 70-75℃ at a cooling rate of 2-3℃ / min, and hold for 10-12min; Second gradient: cool from 70-75℃ to 50-55℃ at a cooling rate of 1-1.5℃ / min, and hold for 8-10 min; The third gradient involves cooling from 50-55℃ to 30-35℃ at a rate of 0.5-1℃ / min, with simultaneous tableting or casting during the cooling process to obtain the finished candy.

[0009] Preferably, the DE value of the maltose syrup in S1 is 40-50; the anti-crystallization aid is a compound of monoglyceride and sucrose fatty acid ester, with a mass ratio of 1:2-3.

[0010] Preferably, the cooking method in S2 includes the following stages: First stage: Heat to 85-90℃, stir at 30-40r / min, keep warm and stir for 15-20min to completely dissolve the sugar granules; Second stage: Heat to 105-110℃, increase the stirring rate to 50-60r / min, turn on the vacuum degree to -0.04 to -0.05MPa, keep warm and concentrate for 20-25min to remove some water; The third stage: heat to 125-130℃, reduce the stirring speed to 20-30 r / min, adjust the vacuum to -0.08 to -0.09 MPa, keep warm and cook for 10-15 minutes, so that the solid content of the sugar solution reaches 88%-92%, and obtain concentrated sugar paste.

[0011] Preferably, the seed crystal in S3 is β-lactose micro powder, and the amount added is 0.1%-0.3% of the weight of concentrated sugar paste. The β-lactose micro powder is prepared by ultra-fine grinding process and screened through an 800-1000 mesh sieve.

[0012] Preferably, the vacuum cooking pot includes: a pot body and a pot lid mounted on a main support, wherein the main support is equipped with a vacuum pump group for vacuum treatment inside the pot body, a worm gear drive group for rotating the pot body, and a cylinder unit for opening or closing the pot lid. The pot lid is equipped with a feeding module and at least two pressure relief modules; The feeding module is used to add raw materials to the inside of the pot without changing the pressure of the pot body; The pressure relief module is used to relieve pressure when the internal pressure of the pot exceeds a threshold. The main support frame is equipped with a support plate for positioning the pot during the cooking process.

[0013] Preferably, the feeding module includes a feeding cylinder fixed to the pot lid, and the bottom of the feeding cylinder extends to the bottom of the pot lid and communicates with the inside of the pot body. The top of the feeding cylinder is provided with a sealing plug, and the bottom of the sealing plug is fixed with a conical base plate by a connecting rod. Both the outer surfaces of the sealing plug and the conical base plate are provided with sealing rings for sealing when the sealing plug or the conical base plate is displaced into the inside of the feeding cylinder. The total length of the sealing plug, connecting rod, and conical base plate is greater than the total depth of the upper feed cylinder, and the height of the sealing plug is greater than the distance between the conical base plate and the upper feed cylinder; An electric cylinder for driving the sealing plug up and down is fixed on the feeding cylinder.

[0014] Preferably, the pressure relief module includes a pressure relief frame fixed to the pot lid, and both sides of the pressure relief frame are provided with vents A for venting the internal pressure of the pot. A force-bearing block is slidably connected inside the pressure relief frame through a sealing element. Pressure relief slots are provided at the inner top and inner bottom of the pressure relief frame, and the length of the pressure relief slots is greater than the thickness of the force-bearing block. When the force-bearing block moves to the position of the pressure relief slot, the internal pressure of the pot is released through the pressure relief slot. A spring assembly is provided inside the pressure relief frame for elastically compressing the force-bearing block.

[0015] Preferably, a locking lug is fixed to the outer edge of the top of the pot body, and a locking block is fixedly connected to the outer side of the force-bearing block. The locking end of the locking block extends to the outside of the pressure relief frame and is used to drive the locking lug to be inserted into the locking lug by the pressure of the force-bearing block, thereby reinforcing the pot body and the pot lid.

[0016] Preferably, the support plate is located on the side of the pot body's tilting axis, and one end of the support plate is provided with a sliding groove. A trigger plate is slidably connected inside the sliding groove, and the telescopic end of the trigger plate is directly below the tilting axis of the pot body. An elastic element for extending and pressing the trigger plate and a trigger alarm are installed inside the sliding groove. The trigger alarm is used to sound an alarm based on the extension status of the trigger plate.

[0017] (III) Beneficial Effects Compared with the prior art, the present invention provides a process for controlling the cooking and cooling crystallization to suppress candy crystallization, which has the following beneficial effects: This invention achieves crystallization control throughout the entire process, eliminating the need for excessive anti-crystallization agents. After six months of storage, the crystallization rate remains below 3%, a reduction of over 85% compared to traditional processes, demonstrating a significant anti-crystallization effect. Segmented cooking prevents caramelization and bubble formation, while gradient cooling and seed crystal control ensure a soft and chewy (or hard and crunchy) texture without any roughness, maintaining over 95% flavor retention and resulting in consistently high product quality. The raw material composition and process parameters can be flexibly adjusted to meet the needs of different product categories such as hard candy, soft candy, and milk candy, adapting to continuous industrial production. Furthermore, the amount of anti-crystallization agent added is minimal, and food-grade raw materials are used, complying with food safety standards and avoiding the impact of exogenous additives on flavor.

[0018] This invention utilizes a feeding module on the lid of the vacuum cooking pot to ensure the timely addition of materials during different candy cooking processes. It also protects the environment for material replenishment, preventing excessive internal pressure and ensuring the pot's internal pressure is maintained even when the lid is opened mid-process for material addition. Furthermore, the pressure relief module's locking blocks and latches ensure the lid's tightness during pressure relief, enhancing safety under high pressure conditions. Attached Figure Description

[0019] Figure 1This is a process diagram of the cooking and cooling crystallization control process for inhibiting candy crystallization according to the present invention; Figure 2 This is a schematic diagram of the structure of the vacuum cooking pot of the present invention; Figure 3 This is a schematic diagram of the combination of the pot body and the pot lid of the present invention; Figure 4 This is a cross-sectional view of the pressure relief frame of the present invention; Figure 5 This is a cross-sectional view of the feeding module of the present invention; Figure 6 This is a schematic diagram of the main support structure of the present invention.

[0020] In the diagram: 10. Main support frame; 11. Pot body; 12. Pot lid; 13. Vacuum pump assembly; 14. Worm gear drive assembly; 15. Cylinder unit; 20. Feeding module; 21. Feeding cylinder; 22. Sealing plug; 23. Conical base plate; 24. Electric cylinder; 30. Pressure relief module; 31. Pressure relief frame; 32. Force-bearing block; 33. Pressure relief slot; 34. Spring assembly; 35. Locking lug; 36. Locking block; 40. Support plate; 41. Trigger plate; 42. Elastic element; 43. Trigger-type alarm. Detailed Implementation

[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] Example 1: See attached document Figure 1 A process for controlling the cooking and cooling crystallization of candy to prevent crystallization includes the following steps: S1. Raw material pretreatment: Weigh out 40-60 parts by weight of white granulated sugar, 20-30 parts by weight of maltose syrup, 8-12 parts by weight of water, and 1-3 parts by weight of anti-crystallization agent. Mix the white granulated sugar and maltose syrup, then add water and stir until initially dissolved to obtain a mixed sugar solution. The DE value of maltose syrup is 40-50. The anti-crystallization agent is a compound of monoglyceride and sucrose fatty acid ester, with a mass ratio of 1:2-3. S2. Segmented gradient cooking: The mixed sugar solution obtained in step S1 is transferred into a vacuum cooking pot equipped with a stirring device and stirred and cooked to obtain concentrated sugar paste. The cooking process includes the following stages: First stage: Heat to 85-90℃, stir at 30-40r / min, keep warm and stir for 15-20min to completely dissolve the sugar granules. By using low temperature and slow stirring, we can ensure that the white sugar is completely dissolved and avoid undissolved sugar granules becoming "crystal nuclei" for subsequent crystallization. Second stage: Heat to 105-110℃, increase the stirring speed to 50-60r / min, turn on the vacuum degree to -0.04 to -0.05MPa, keep warm and concentrate for 20-25min to remove some water. By using medium temperature fast stirring + low vacuum, some water is quickly removed. At the same time, the high stirring speed prevents the sugar solution from depositing and sticking to the pot, and avoids local overheating that leads to sucrose inversion. The third stage: heat to 125-130℃, reduce the stirring speed to 20-30 r / min, adjust the vacuum to -0.08 to -0.09 MPa, and cook for 10-15 minutes to bring the solid content of the sugar solution to 88%-92%, thus obtaining concentrated sugar paste. By using high temperature slow stirring + high vacuum, the solid content of the sugar solution is further increased to 88%-92%. At this time, reducing the stirring speed can reduce air bubbles in the sugar solution and avoid voids in the candy after molding. At the same time, the high vacuum environment inhibits the caramelization reaction and maintains the color and flavor of the sugar paste. This invention employs a three-stage cooking process, achieving "uniform dissolution, gentle concentration, and stable shaping" of the sugar solution through the coordinated adjustment of temperature, stirring rate, and vacuum degree. S3. Seed Crystal Control Treatment: Cool the concentrated sugar paste obtained in step S2 to 95-100℃, add directional anti-crystallization seed crystals with a particle size of 5-10μm, and slowly stir at a rate of 15-20r / min for 5-8min to ensure uniform dispersion of the seed crystals; The seed crystals in S3 are β-lactose micro powder, with an addition amount of 0.1%-0.3% of the weight of the concentrated sugar paste. The β-lactose micro powder is prepared by ultra-fine grinding and screened through an 800-1000 mesh sieve. By introducing directional anti-crystallization seed crystals (β-lactose micro powder, particle size 5-10μm), the mechanism of action is as follows: The molecular structure of β-lactose has a certain similarity to that of sucrose molecules, which can act as "inducing nuclei" to guide sucrose molecules to arrange themselves in an orderly manner on its surface, forming fine and uniform microcrystals (rather than coarse sand-like crystals). The microcrystals are connected by the viscous components of maltose syrup to form a stable network structure, preventing crystal precipitation. The particle size and amount of seed crystals must be strictly controlled: if the particle size is too large (>10μm), the seed crystals themselves will become sand-returning points; if the particle size is too small (<5μm), the dispersibility will be poor and crystallization cannot be effectively induced; an addition amount of 0.1%-0.3% can ensure that the seed crystals are evenly dispersed and do not affect the taste of the candy, while an excessive amount will easily lead to the candy being too hard. S4. Gradient Slow Cooling and Shaping: The sugar paste processed in step S3 is transferred to a cooling platform with a temperature control system. The cooling platform has a double-layer jacket structure, and a temperature-controlled heat transfer medium, namely ethylene glycol aqueous solution, is circulated inside the jacket. The sugar paste is cooled gradually by adjusting the temperature of the heat transfer medium, according to the following gradient cooling: First gradient: Cool from 95-100℃ to 70-75℃ at a rate of 2-3℃ / min and hold for 10-12min. By rapidly cooling to above the critical crystallization temperature of the sugar paste, the rapid growth of crystals is inhibited. Second gradient: Cool from 70-75℃ to 50-55℃ at a rate of 1-1.5℃ / min and hold for 8-10 minutes. Through medium-speed cooling, the sugar paste enters a supersaturated state, and the directional seed crystals begin to guide the sucrose molecules to arrange themselves in an orderly manner to form microcrystals. The third gradient: cooling from 50-55℃ to 30-35℃ at a rate of 0.5-1℃ / min. During the cooling process, pressing or casting is carried out simultaneously to obtain the finished candy. By cooling slowly, the candy structure is gradually stabilized. At the same time, the molding operation is carried out in this temperature range to avoid deformation after molding due to excessively high temperature or excessively low temperature that makes the candy paste too hard to process. In addition, for milk candies and other dairy-containing candies, milk powder and butter are added during the raw material pretreatment stage, and added after the first stage of cooking, which can prevent the milk protein from denaturing and clumping at high temperatures. After molding, constant temperature and humidity aging treatment (20-22℃, 50%-55% humidity, 24-36h) is added to further release the internal stress of the candy, stabilize the microstructure, and improve the durability against crystallization.

[0023] Example 2: Hard Candy Preparation S1. Raw material pretreatment: Weigh 50 parts of white granulated sugar, 25 parts of maltose syrup (DE45), 10 parts of deionized water, 0.5 parts of monoglyceride, and 1.2 parts of sucrose fatty acid ester, mix and stir until initially dissolved; S1. Segmented gradient cooking: First stage (88℃, 35r / min, 20min) → Second stage (108℃, 55r / min, -0.045MPa, 22min) → Third stage (128℃, 25r / min, -0.085MPa, 12min), to obtain a concentrated sugar paste with a solid content of 90%; S1. Seed crystal control treatment: Cool to 98℃, add 0.2% β-lactose micro powder (800 mesh), and stir at 18r / min for 6min; S4. Gradient slow cooling molding: 98℃→72℃ (2.5℃ / min, 11min)→72℃→52℃ (1.2℃ / min, 9min)→52℃→32℃ (0.8℃ / min), simultaneous tableting molding, and finally aging at 21℃ and 52% humidity for 30h to obtain the hard candy product.

[0024] Example 3: Preparation of Milk Candy S1. Raw material pretreatment: Weigh 45 parts of white sugar, 28 parts of malt syrup (DE42), 9 parts of deionized water, 0.4 parts of monoglyceride, 1.0 part of sucrose fatty acid ester, 8 parts of milk powder, and 4 parts of butter. Mix the white sugar and malt syrup and add water to initially dissolve them. S2. Segmented gradient cooking: First stage (86℃, 32r / min, 18min), add milk powder and butter and stir for 7min → Second stage (106℃, 52r / min, -0.04MPa, 24min) → Third stage (126℃, 22r / min, -0.08MPa, 14min), to obtain a concentrated sugar paste with a solid content of 89%; S3, Seed crystal control treatment: Cool to 96℃, add 0.15% β-lactose micro powder (900 mesh), stir at 16r / min for 7min; S4. Gradient slow cooling molding: 96℃→73℃ (2.2℃ / min, 10min)→73℃→53℃ (1.3℃ / min, 8min)→53℃→33℃ (0.6℃ / min), simultaneous casting molding, aging at 21℃ and 53% humidity for 32h to obtain the finished milk candy.

[0025] Effect verification A comparative test was conducted on the finished candies from Examples 2-3 and candies produced by traditional processes (no segmented cooking, no seed crystals, and single cooling). The test conditions were 25°C, 60% relative humidity, and storage for 6 months. The results are as follows:

[0026] As shown in the table above, the candy produced by the process of this invention has a significantly reduced crystallization rate, and its hardness is stable while its taste and flavor are well preserved, proving the anti-crystallization effect and product quality advantages of this process.

[0027] Significant anti-sanding effect: Through full-process crystallization control, there is no need to add excessive anti-sanding agent. The sanding rate is less than 3% after 6 months of storage, which is more than 85% lower than that of traditional processes. Stable product quality: Segmented cooking avoids caramelization and bubble formation, gradient cooling and seed crystal control ensure that the candy has a soft and chewy (or hard and crunchy) texture without any roughness, and the flavor retention rate exceeds 95%; Wide applicability: The raw material composition and process parameters can be flexibly adjusted according to the needs of different categories such as hard candy, soft candy, and milk candy, making it suitable for continuous industrial production; High safety: The amount of anti-crystallization agent added is small, and food-grade raw materials are used, which meets food safety standards and avoids the impact of exogenous additives on flavor.

[0028] See attached document Figures 2-6 The vacuum cooking pot includes: a pot body 11 and a pot lid 12 mounted on the main support 10. The main support 10 is equipped with a vacuum pump group 13 for vacuum treatment inside the pot body 11, a worm gear drive group 14 for flipping the pot body 11, and a cylinder unit 15 for opening or closing the pot lid 12. The pot body 11 is equipped with a stirring mechanism inside to stir the materials, thereby improving the thoroughness of the candy raw material cooking. The vacuum pump group 13 consists of a vacuum pump and a condenser. The vacuum pump evacuates the inside of the pot body 11, and the condenser removes moisture from the gas to prevent a large amount of gaseous water vapor from directly entering the vacuum pump, which would increase the burden on the vacuum pump, leading to a decrease in evacuation efficiency and an increase in pressure inside the pot. The worm gear drive group 14 consists of a worm gear, a worm, and a transmission shaft, and is used to drive the pot body 11 to rotate, thus enabling the material feeding process. The cylinder unit 15 consists of a telescopic cylinder, a transmission frame, and other components, and is used to drive the pot lid 12 to move up and down, thus enabling the material feeding, vacuum cooking, and material unloading processes.

[0029] The pot lid 12 is equipped with a feeding module 20 and at least two pressure relief modules 30; The feeding module 20 is used to add raw materials to the pot body 11 without changing the pressure of the pot body 11. This not only ensures the mid-process addition of materials during different candy cooking processes, but also protects the raw material replenishment environment and prevents the pot body 11 from being under excessive pressure. Opening the pot lid 12 to add materials midway can easily cause changes in the internal pressure of the pot body 11 and burns caused by material splashing due to excessive pressure. The pressure relief module 30 is used to relieve pressure when the internal pressure of the pot body 11 exceeds the threshold, so as to prevent the internal pressure of the vacuum cooking pot from being too high and causing a pressure explosion. In addition, a pressure gauge is installed on the pot lid 12 to check the internal pressure of the pot body 11 and to monitor the internal pressure of the pot body 11 in real time. The main support 10 is equipped with a support plate 40 for positioning the pot 11 during the cooking process. The support plate 40 not only supports the bottom of the pot 11 and improves the stability of the stirring mechanism inside the pot 11, but also does not hinder the normal turning and feeding of the pot 11 in the later stage.

[0030] See attached document Figures 2-6 The feeding module 20 includes a feeding cylinder 21 fixed to the pot lid 12, and the bottom of the feeding cylinder 21 extends to the bottom of the pot lid 12 and communicates with the inside of the pot body 11; a sealing plug 22 is provided at the top of the feeding cylinder 21, and a conical bottom plate 23 is fixed to the bottom of the sealing plug 22 through a connecting rod; and sealing rings are provided on the outer surfaces of the sealing plug 22 and the conical bottom plate 23 for sealing when the sealing plug 22 or the conical bottom plate 23 is displaced into the inside of the feeding cylinder 21. By installing a sealing plug 22 and a conical bottom plate 23 inside the feeding cylinder 21, and fixing the sealing plug 22 and the conical bottom plate 23 with a connecting rod, when the sealing plug 22 moves upward, it can simultaneously drive the conical bottom plate 23 to move into the feeding cylinder 21. At this time, the sealing plug 22 has been removed from the inside of the feeding cylinder 21. Thus, the staff can put the raw materials to be added into the feeding cylinder 21, which is supported by the conical bottom plate 23. When the sealing plug 22 moves back into the feeding cylinder 21, the conical bottom plate 23 moves from the inside of the feeding cylinder 21 to the inside of the pot lid 12, thus completing the final material feeding operation.

[0031] The total length of the sealing plug 22, connecting rod, and conical base plate 23 is greater than the total depth of the feeding cylinder 21, and the height of the sealing plug 22 is greater than the distance between the conical base plate 23 and the feeding cylinder 21. This design allows the conical base plate 23 to move from the inside of the feeding cylinder 21 to the inside of the pot lid 12 when the sealing plug 22 is fully inserted into the feeding cylinder 21. This, combined with the conical surface of the conical base plate 23, facilitates the discharge of materials. Furthermore, when the sealing plug 22 is removed from the inside of the feeding cylinder 21, the conical base plate 23 has already moved into the inside of the feeding cylinder 21, forming a sealing and isolation mechanism. This prevents the pressure inside the pot body 11 from being released through the feeding cylinder 21, thus avoiding the risk of burns during feeding.

[0032] An electric cylinder 24 is fixed on the feeding cylinder 21 to drive the sealing plug 22 up and down. The electric cylinder 24 is connected to the external control system using the existing connection and control methods to drive the sealing plug 22 up and down, forming a mid-process feeding operation.

[0033] See attached document Figure 4 The pressure relief module 30 includes a pressure relief frame 31 fixed to the pot lid 12, and both sides of the pressure relief frame 31 are provided with vents A for venting the internal air pressure of the pot body 11. The pressure relief frame 31 is slidably connected to a force-bearing block 32 through a sealing element. The pressure relief frame 31 is provided with pressure relief slots 33 at its inner top and inner bottom, and the length of the pressure relief slots 33 is greater than the thickness of the force-bearing block 32. When the force-bearing block 32 moves to the position of the pressure relief slots 33, the pressure inside the pot body 11 is released through the pressure relief slots 33. The pressure relief frame 31 is provided with a spring assembly 34 for elastically compressing the force-bearing block 32. When the internal pressure of the pot body 11 increases and the vacuum pump group 13 is unable to effectively handle the pressure or malfunctions, the internal pressure of the pot body 11 will displace the force block 32. When the force block 32 is displaced to the position of the pressure relief slot 33, since the length of the pressure relief slot 33 is greater than the thickness of the force block 32, the high pressure inside the pot body 11 is released through the pressure relief slot 33, thereby ensuring the safety of the vacuum cooking pot and preventing the danger of explosion caused by excessive pressure.

[0034] See attached document Figure 3 and Figure 4 A locking lug 35 is fixed to the outer edge of the top of the pot body 11. A locking block 36 is fixedly connected to the outer side of the force-bearing block 32. The locking end of the locking block 36 extends to the outside of the pressure relief frame 31 and is used to drive the locking lug 35 to be inserted into the locking lug 35 by the pressure of the force-bearing block 32, thereby reinforcing the pot body 11 and the pot lid 12. When the pressure inside the pot body 11 increases, the force-bearing block 32 shifts, which in turn drives the locking block 36 to shift synchronously. This causes the locking block 36 to insert into the corresponding locking lug 35, forming a tight and reinforced connection between the pot lid 12 and the pot body 11. This not only prevents excessive pressure on the pot body 11 from damaging the cylinder unit 15 and affecting the sealing effect of the pot lid 12 and the pot body 11, but also prevents workers from opening the pot lid 12 through the cylinder unit 15 without depressurization when the pressure inside the pot body 11 is high, thus avoiding the risk of material splashing and burns. It has the functions of tight reinforcement and auxiliary locking, improving operational safety.

[0035] See attached document Figure 6 The support plate 40 is located on the side of the tilting axis of the pot body 11, and a sliding groove is provided at one end of the support plate 40. A trigger plate 41 is slidably connected inside the sliding groove. The telescopic end of the trigger plate 41 is directly below the tilting axis of the pot body 11. An elastic element 42 for extending and pressing the trigger plate 41 and a trigger alarm 43 are installed inside the sliding groove. The trigger alarm 43 is used to sound an alarm according to the extension of the trigger plate 41. The support end of the support plate 40 is located on the side of the tilting axis of the pot body 11, supporting the bottom of the pot body 11 without affecting its tilting motion during subsequent unloading, reducing the pressure on the rotating end of the pot body 11, and thus improving the stability of the vacuum cooker during operation. A retractable trigger plate 41 is provided at the support end of the support plate 40. When the pot body 11 is not in a fully balanced state, the tilted pot body 11 will press against the trigger plate 41, causing it to retract. The retracted trigger plate 41 will then trigger the trigger alarm 43, thus solving the problem that the tilting connection used in traditional vacuum cookers for easy unloading can easily affect the normal stirring of the internal stirring components of the pot body 11 if the cooker is not reset after unloading. The trigger alarm 43 includes a touch switch located inside the sliding groove and an alarm speaker or alarm light mounted on the main support 10, used to sound an alarm when the vacuum cooker is not in a fully balanced state.

[0036] Finally, it should be noted that the above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A process for controlling the cooking and cooling crystallization to prevent candy from crystallizing, characterized in that, Includes the following steps: S1. Raw material pretreatment: Weigh 40-60 parts of white sugar, 20-30 parts of malt syrup, 8-12 parts of water, and 1-3 parts of anti-crystallization agent by weight. Mix the white sugar and malt syrup and add water. Stir until initially dissolved to obtain a mixed sugar solution. S2. Segmented gradient cooking: The mixed sugar solution obtained in step S1 is transferred into a vacuum cooking pot equipped with a stirring device and stirred and cooked to obtain concentrated sugar paste. S3. Seed crystal control treatment: Cool the concentrated sugar paste obtained in step S2 to 95-100℃, add directional anti-crystallization seed crystals with a particle size of 5-10μm, and stir slowly at a rate of 15-20r / min for 5-8min to make the seed crystals evenly dispersed. S4. Gradient slow cooling molding: Transfer the sugar paste processed in step S3 to a cooling platform equipped with a temperature control system, and cool it down in the following gradient: First gradient: Cool from 95-100℃ to 70-75℃ at a cooling rate of 2-3℃ / min, and hold for 10-12min; Second gradient: cool from 70-75℃ to 50-55℃ at a cooling rate of 1-1.5℃ / min, and hold for 8-10 min; The third gradient involves cooling from 50-55℃ to 30-35℃ at a rate of 0.5-1℃ / min, with simultaneous tableting or casting during the cooling process to obtain the finished candy.

2. The process for controlling the boiling and cooling crystallization of candy to prevent crystallization according to claim 1, characterized in that: The DE value of the maltose syrup in S1 is 40-50; the anti-crystallization aid is a compound of monoglyceride and sucrose fatty acid ester, with a mass ratio of 1:2-3.

3. The process for controlling the boiling and cooling crystallization of candy to prevent crystallization according to claim 1, characterized in that: The cooking method in S2 includes the following stages: First stage: Heat to 85-90℃, stir at 30-40r / min, keep warm and stir for 15-20min to completely dissolve the sugar granules; Second stage: Heat to 105-110℃, increase the stirring rate to 50-60r / min, turn on the vacuum degree to -0.04 to -0.05MPa, keep warm and concentrate for 20-25min to remove some water; The third stage: heat to 125-130℃, reduce the stirring speed to 20-30 r / min, adjust the vacuum to -0.08 to -0.09 MPa, keep warm and cook for 10-15 minutes, so that the solid content of the sugar solution reaches 88%-92%, and obtain concentrated sugar paste.

4. The process for controlling the boiling and cooling crystallization of candy to prevent crystallization according to claim 1, characterized in that: The seed crystal in S3 is β-lactose micro powder, and the amount added is 0.1%-0.3% of the weight of concentrated sugar paste. The β-lactose micro powder is prepared by ultra-fine grinding process and screened through an 800-1000 mesh sieve.

5. The process for controlling the boiling and cooling crystallization of candy to prevent crystallization according to claim 1, characterized in that: The vacuum cooking pot includes: a pot body (11) and a pot lid (12) mounted on a main support (10). The main support (10) is equipped with a vacuum pump group (13) for vacuum treatment inside the pot body (11), a worm gear drive group (14) for rotating the pot body (11), and a cylinder unit (15) for opening or closing the pot lid (12). The pot lid (12) is equipped with a feeding module (20) and at least two pressure relief modules (30). The feeding module (20) is used to replenish raw materials into the pot body (11) without changing the pressure of the pot body (11); The pressure relief module (30) is used to relieve pressure when the internal pressure of the pot body (11) exceeds the threshold. The main support (10) is equipped with a support plate (40) for positioning the pot (11) during the cooking process.

6. The process for controlling the boiling and cooling crystallization of candy to prevent crystallization according to claim 5, characterized in that: The feeding module (20) includes a feeding cylinder (21) fixed on the pot lid (12), and the bottom of the feeding cylinder (21) extends to the bottom of the pot lid (12) and communicates with the inside of the pot body (11); The top of the feed cylinder (21) is provided with a sealing plug (22), and the bottom of the sealing plug (22) is fixed with a conical bottom plate (23) by a connecting rod. Both the outer surfaces of the sealing plug (22) and the conical bottom plate (23) are provided with sealing rings for sealing when the sealing plug (22) or the conical bottom plate (23) is displaced into the feed cylinder (21). The total length of the sealing plug (22), connecting rod and conical base plate (23) is greater than the total depth of the upper feed cylinder (21), and the height of the sealing plug (22) is greater than the distance between the conical base plate (23) and the upper feed cylinder (21); An electric cylinder (24) for driving the sealing plug (22) up and down is fixed on the feeding cylinder (21).

7. The process for controlling the boiling and cooling crystallization of candy to prevent crystallization according to claim 5, characterized in that: The pressure relief module (30) includes a pressure relief frame (31) fixed on the pot lid (12), and both sides of the pressure relief frame (31) are provided with vents A for venting the internal air pressure of the pot body (11), and the inside of the pressure relief frame (31) is slidably connected with a force-bearing block (32) through a sealing element; the top and bottom of the pressure relief frame (31) are provided with pressure relief slots (33), and the length of the pressure relief slots (33) is greater than the thickness of the force-bearing block (32), so that when the force-bearing block (32) moves to the position of the pressure relief slots (33), the internal pressure of the pot body (11) is released through the pressure relief slots (33); the inside of the pressure relief frame (31) is provided with a spring assembly (34) for elastically squeezing the force-bearing block (32).

8. The process for controlling the boiling and cooling crystallization of candy to prevent crystallization according to claim 7, characterized in that: The top outer edge of the pot body (11) is fixed with a locking lug (35), and the outer side of the force block (32) is fixedly connected with a locking block (36). The locking end of the locking block (36) extends to the outside of the pressure relief frame (31) and is used to drive the locking lug (35) to be inserted into the locking lug (35) by the pressure of the force block (32) to form a reinforcement of the pot body (11) and the pot lid (12).

9. The process for controlling the boiling and cooling crystallization of candy to prevent crystallization according to claim 5, characterized in that: The support plate (40) is located on the side of the flip axis of the pot body (11), and a sliding groove is provided at one end of the support plate (40). A trigger plate (41) is slidably connected inside the sliding groove. The telescopic end of the trigger plate (41) is directly below the flip axis of the pot body (11). An elastic element (42) for extending and pressing the trigger plate (41) and a trigger alarm (43) are installed inside the sliding groove. The trigger alarm (43) is used to sound an alarm according to the extension of the trigger plate (41).

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