Process flow: white sugar and starch syrup are added with water → mixed evenly → heated → boiled → dissolved → filtered → boiled sugar → seasoned → mixed → cooled → kept warm → stretched → formed → packaged → finished product.
manufacturing method
1. White sugar should be completely dissolved, but the amount of water added should not be too much, otherwise it will increase the sugar boiling time and energy consumption and increase the cost. The dissolved sugar solution must be clear and transparent, but the dissolution time should not be too long. When the sugar increases, the reducing sugar in the liquid will increase. The color is getting darker.
2. Filter with a 100 mesh sieve to remove impurities in the sugar solution, such as string and paper scraps. This is one of the measures to improve the appearance quality of sugar solution.
3. Sugar solution can be boiled at normal pressure, the temperature should be controlled at 165℃, and the reducing sugar content should be controlled between 9 ~ 15%. Because there are many reducing sugars, candy is easy to absorb water and burn, which is not conducive to preservation. When the concentration of boiled sugar reaches more than 97.5%, the pot is taken out.
4. When the temperature of the sugar solution drops to 120 ~ 1 10℃, add seasonings such as citric acid and pigment, and stir evenly, and the effect is rapid. The stirring temperature should be controlled well, because the temperature is too low to stir; If it is too high, it will produce more converted sugar, and the color of sugar will become dark, which will affect the quality of products.
When the sugar is cooled to about 85℃, it is immediately pulled into strips. Because sugar paste has the best plasticity at 85℃.
6. The temperature of the formed candy is still very high, so it should be further cooled, and the unqualified candy should be eliminated.
7. Packaging should be timely to prevent candy from being exposed to the air to absorb moisture and melt.