Raw and auxiliary materials

White sugar 100 kilograms; starch syrup 25 kilograms; citric acid 0.8 kilograms; fruit flavored oil 0.14 kilograms; food coloring in moderation; about 30 kilograms of water.

Fruit Sugar

Process

White sugar and starch syrup with water → mixing → heating → boiling → dissolving → filtration → boiling sugar → seasoning → mixing → cooling → heat preservation → pulling → molding → packaging → finished products [1-2]

Detailed Steps

1. White sugar should be thoroughly dissolved, but the amount of water should not be too much, otherwise increase the boiling sugar time and energy consumption, increasing costs. The dissolved sugar solution must be clear and transparent, but the dissolution time can not be too long. Longer the reducing sugar in the sugar solution will increase. And the color deepens.

2. Filtering with a 100-mesh sieve, the sugar solution impurities such as twine, paper, etc. removed. This is one of the measures to improve the appearance and quality of the sugar solution.

3. Sugar solution can be taken to atmospheric pressure boiling, temperature control at 165 ℃, but also to control the content of reducing sugar between 9 to 15%. Because more reducing sugar, candy easy to absorb water, molten, not conducive to preservation. Simmering sugar concentration of 97.5% or more is out of the pot.

4. Sugar temperature drops to 120 ~ 110 ℃, add citric acid and other flavoring and coloring and other mixing, stirring, the action should be fast. Mixing temperature should be controlled, because the temperature is too low, difficult to mix; too high, resulting in more sugar conversion, sugar color darkening, all affect product quality.

5. Sugar cooled to about 85 ℃ immediately pulled into the strip. Because the sugar paste at 85 ℃ plasticity is the best.

6. Molded candy, the temperature is still high, to further cooling, while removing unqualified candy.

7. Packaging should be done in time so that the candies are not exposed to the air to absorb moisture and dissolve.