The practice of fruit candy
Raw and auxiliary materials: white sugar 100 kg; 25 kg of starch syrup; 0.8 kg of citric acid; 0.14kg of fruit sesame oil; Appropriate amount of edible pigment; The water is about 30 kilograms.
Detailed steps:
1. White sugar should be completely dissolved, but the amount of water should not be too much, otherwise the sugar boiling time and energy consumption will be increased and the cost will be increased. The dissolved sugar solution must be clear and transparent, but the dissolution time should not be too long. When the sugar grows, the reducing sugar in the liquid will increase. And the color deepens.
2. Filter with a 100 mesh sieve to remove impurities such as twine and paper scraps from the sugar solution. This is one of the measures to improve the appearance quality of sugar solution.
3. The 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 is more reducing sugar, candy is easy to absorb water and burn, which is not conducive to preservation. When the concentration of boiled sugar reaches above 97.5%, it will be taken out of the pot.
4. When the temperature of the sugar solution drops to120 ~110℃, add seasonings such as citric acid and pigments, and mix well, with quick action. The mixing temperature should be well controlled, because the temperature is too low to mix; If it is too high, more converted sugar will be produced and the color of sugar will become dark, which will affect the quality of products.
5. When the sugar is cooled to about 85℃, it is immediately drawn 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 removed.
7. Packaging should be timely, so as not to expose candy to absorb moisture and melt in the air.
What is the packing for the fruit candy?
According to the different requirements of product packaging, packaging materials should have a certain blocking effect on moisture, steam, gas, light, aromatic gas, odor, heat and so on. The toxicity of the packaging material itself should be small, so as not to pollute the product and affect human health; Packaging materials should be non-corrosive, and have insect-proof, moth-proof, rat-proof, microbial inhibition and other properties to protect product safety. The main materials of candy packaging are: waxed paper, transparent paper, plastic, cellophane, glass bottle, aluminum foil, composite plastic, butterscotch film, transparent sulfuric acid polypropylene film, paper-plastic composite and so on. In the common candy production, the outer packaging is usually made of paper boxes or composite plastics, paper-plastic composites, etc. It can not only protect the quality of candy, but also have certain ornamental value, which is convenient for publicity, display, secondary utilization and carrying.
Does fruit candy have nutritional value?
Adding sugar has no nutritional value, but simply increases energy. Fruit is rich in vitamins, minerals, cellulose and other nutrients.
Tips for purchasing fruit candy
1, Do not buy products with poor packaging and printing quality, illegible handwriting, incomplete labeling contents and no production date.
2, the color of candy should be normal, uniform, bright, pure aroma, moderate taste, no other peculiar smell; Candy should have a straight shape, neat edges, no corner cracks, bright and smooth surface, clear patterns, uniform size and thickness, and no obvious deformation; Candy should be free of visible impurities.
3. Buy products with complete packaging that do not exceed the production date. Some sweets containing dairy products are prone to deterioration if they exceed the shelf life, which will turn yellow in appearance and have an odor in taste.