The principle of proteoglycan production: protein is a hydrophilic colloid. Stir quickly after rehydration, and mix in a lot of air, forming many bubbles and becoming a stable foam adsorption layer. Pour the boiled sugar solution into the protein foam, and after continuous stirring, sucrose molecules, precipitated syrup and other components are evenly distributed around the foam adsorption layer, so that the original thin and soft foam tissue becomes concentrated, the viscosity increases, the mechanism stability is enhanced, and it becomes firm and brittle after cooling, which is the protein sugar body.
The specific gravity of aspartame varies with the amount of air filled. The proportion of people with more air decreases, and the proportion of people with less air decreases. The supersaturated sucrose solution is easy to recrystallize under strong mechanical stirring. Even if tiny sucrose crystals appear, it will destroy the stability of foam structure, and as a result, the protein sugar loses its delicate and loose characteristics and luster. In order to prevent aspartame from returning to sand, it is necessary to increase the content of sand control agent, so the reducing sugar content in aspartame is higher.
In order to make the protein sugar delicate, smooth and easy to cut into pieces, some oil should be added to the ingredients, but the oil is a defoamer, which affects the formation and stability of protein foam. Therefore, it is forbidden to add grease to protein solution that has not yet foamed. You need to wait until the protein sugar blank has been stirred and cooled to a stable state before adding oil. After less stirring, it can be moved to a cooling table or a sugar roller for molding.