How to store sweets in summer?
Can candy be kept in the refrigerator?
The refrigerator is not the best place to keep candy. Many people like to store candy in the refrigerator. Although candy is afraid of high temperature, it will absorb the taste of other ingredients in the refrigerator for a long time, which is not a long-term solution. Here are two ways to store candy, you can try it.
Candy storage method
Iron box storage
Ordinary candy can be stored in an iron box for no more than half a year, while candy with more fat and protein can also be stored in an iron box for no more than three months. If there is resurgence or rancidity, it must be thrown away.
Low temperature storage of glass bottles
Candy is afraid of heat and moisture, so it can be put into glass bottles and stored in a place with low indoor temperature and no humidity.
Tip: Candy should not be placed in the sunlight, nor should it be stored at the same time with foods containing too much water. Whether it is stored in iron boxes or glass, attention should be paid to it.
Chocolate storage method
1 The best constant humidity for storage is between 50 and 60. Generally, the humidity of the refrigerator is above 90, so when stored in the refrigerator, it must be sealed with plastic bags so as not to get wet.
2. Winter is the most suitable season for tasting chocolate. If the atmospheric temperature is lower than 20℃, just store it in a shady and ventilated place, because chocolate melts at this temperature.
3. When the temperature is higher than 25℃ in summer, in order to maintain good quality, please seal it with plastic bags and put it in the lower freezer of the refrigerator (it is not right to put it in the upper freezer). When the chocolate is just taken out of the refrigerator, please don't open it immediately, let it slowly cool down to near room temperature before opening it, so that the outer layer of chocolate will not be covered with water.
Storage requirements of different candies
Pectin soft candy: optimum conditions (humidity: 60-65%, temperature: 18-23℃), limit: humidity does not exceed 60%, temperature does not exceed 60℃. Do not let the sun shine directly.
Gelatin soft candy: optimum conditions (humidity: 60-65%, temperature: 18-23℃) Limit: humidity does not exceed 60%, temperature does not exceed 40℃. Do not let the sun shine directly.
Hard candy: Optimum conditions (humidity: below 45%, temperature: 18-23℃) Limit: humidity: no more than 50%, temperature: no more than 55℃. Do not let the sun shine directly.
Tablet/polishing sugar: optimum conditions (humidity: below 50%, temperature: 18-23℃) Limit: humidity: below 55%, temperature: below 60℃. Do not let the sun shine directly.
The shelf life of candy
The shelf life of candy is generally 6 months, and it will be shorter in summer 1-2 months.
In summer and autumn, when the average temperature is above 30℃ and the humidity is high, the shelf life of all kinds of gelatinous soft sweets does not exceed 12 months, and that of hard sweets does not exceed 12 months. The shelf life of pressed/polished sugar is mainly affected by humidity. When the package is well sealed, the shelf life can reach 18~24 months.
Can candy be eaten after expiration?
Candy is out of date and inedible. Candy is made of syrup. The expired candy syrup will deteriorate, and harmful bacteria will be produced after the syrup deteriorates. The harmful bacteria will grow faster under sweet taste, and the bacterial growth will destroy the original taste of candy, and the bacteria contained in candy are harmful to human body.
The benefits of eating candy
Sugar is a necessary appetizing snack after a meal, especially after eating greasy food, which can contain a few sweets appropriately. This can achieve the effect of promoting appetite and is also of great benefit to the human body.
However, I suggest that everyone should pay attention here. Although candy can play an appetizing role, you can't buy too much candy at one time. If you buy too much, it will exceed the shelf life and affect the taste.
Storage methods of sweets in other seasons in spring
Candy is easy to regain moisture and melt in storage. After the hard candy absorbs the moisture in the air, a saturated sugar solution is formed on the surface, and the sucrose molecules are easily rearranged and crystallized. Therefore, candy should not be stacked on the ground, some quicklime can be put in the warehouse to absorb moisture, wax paper can also be used to insulate moisture from candy packaging, and large plastic bags can also be used to hold candy, so as to reduce the chance of candy contacting with air. No matter what kind of candy is stored. The temperature of warehouse or environment shall be lower than 20℃ and the relative humidity shall be lower than 75%.
winter
Candy contains a lot of sugar and little water, so bacteria can't reproduce, so it doesn't need to be put in the refrigerator.
Quality change of candy storage
get damp
Candy contains a certain amount of reducing sugar and water, which is highly hygroscopic. Therefore, when stored in a humid environment, it is easy to absorb water vapor in the air and moisture regain occurs. In light cases, the candy surface is slightly wet or sticks to the wrapping paper, in serious cases, the candy surface becomes sticky, melted and deformed, and the filling center of the sandwich candy will flow out.
sand return
This is formed by melting sugar in candy. With the change of external conditions, the water absorbed by the melted candy evaporates, and then the sugar molecules on the surface re-precipitate, and are regularly arranged into grains, forming an opaque thin powder layer and losing its original luster.
turn rancid
In candies with fat, dairy products and nuts, rancidity is the main deterioration phenomenon. After the candy is rancid and deteriorated, the color of the outer surface becomes dark, and sometimes it will produce a spicy taste and a bitter taste.
(of oily food) go rancid
The fat in the raw materials is not completely emulsified, and the fat is separated after being made into candy, or the amount of nuts in the ingredients is large, and the fat is separated from the nuts. In addition, when the temperature of candy is too high during storage, there will also be oil leakage.
be damaged by worms
Mainly occurs in candy containing nuts and crisp hearts. The reason is the use of unclean nuts with eggs or the infection of food pests in the environment.
whiten
This is a common phenomenon of chocolate candy, one of which is caused by fat crystallization. Cocoa powder contains cocoa butter, and some candies need to add more cocoa butter when they are produced. The content of cocoa butter in chocolate candy is as high as 20%. The melting point of cocoa butter is 28~32℃. When the air temperature is high, the cocoa butter in candy will gradually melt and precipitate on the candy surface. After the temperature is lowered, the melted cocoa butter will condense into a crystalline layer, making the candy surface white. The other is caused by the crystallization of sugar. When the temperature rises and falls sharply, water drops will appear on the surface of candy, commonly known as sweating, and the surface sugar will dissolve; When the air humidity is too high, the candy will gradually absorb moisture and deliquesce. When the sweaty and deliquescent candy encounters dry conditions, the water evaporates, leaving sugar crystals on the candy surface, which makes the chocolate candy surface white.
How to buy candy
package
Good quality candy, good moisture-proof packaging paper, clear trademark pattern, sugar name and factory name, tight, tight and tidy candy packaging, no loose phenomenon, high-grade candy has several layers of packaging, and the packaging is exquisite.
exterior
Good quality candy, smooth surface, no cracks, no defects, no adhesion, no impurities and good transparency. Sandwich candy doesn't show the stuffing.
taste
Good candy has a smooth and moderate sweetness and no other peculiar smell. Cream candy, protein candy and chocolate candy should have a delicate taste. And inferior candy has burnt bitterness and other bad tastes. All sweets should be non-stick to teeth and paper.
Number of grains
Candies produced by regular manufacturers have a certain number of grains per kilogram and are uniform in size. Per kilogram 100 capsules (blocks), the allowable difference is 2 capsules; 100-200 capsules, the allowable difference is 4 capsules; For more than 200 grains, the allowable difference is 6 grains of soil.
Hair-burning and sand-burning
A small amount of sticky wrapping paper on the surface of candy is slightly sticky; The one that begins to melt and deform is severely overheated. Hair sanding is a phenomenon of recrystallization after sucrose is dissolved in candy. Serious hair sand, so that candy becomes brittle sand blocks, not suitable for purchase.
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