Proveedor de caramelos prensados de China habla sobre los beneficios de los caramelos prensados

Sugar free pressed candy makes people feel better

Sugar free pressed candy, as a good way to freshen your breath and wake up and decompress, is very popular in recent years.

China pressed candy supplier says whether it’s leisure, sports, work or driving, it’s fresh and refreshing, relaxed and happy.

When people buy sugar free tablet sugar, they usually choose according to their favorite flavor, but when they eat it in their mouth, they decide whether you like it or whether they will buy it back, but it is an insignificant sweet taste.

Sweetener is the main ingredient in sugar free pressed candy.

Because of the popularity of sugar free trend, sucrose is not used in sugar free tablet candy, so the requirements for sweeteners are higher.

It should not only have no heat, will not cause dental caries, but also have a pleasant sweet feeling.

China pressed candy supplier says the sweetness of most sugar free tablets on the market comes from sugar alcohol or high-power sweeteners. Sugar alcohol tastes fresh, but the price is also high.

Although the price of ordinary high-power sweeteners is cheap, they generally have unnatural sweetness, slow pre sweetness, long post sweetness, and even unpleasant tastes such as post bitterness and metal taste, so that people will not have the desire to buy again.

China pressed candy supplier

China pressed candy supplier tells production process of sugar free pressed candy

China pressed candy supplier share formula

China pressed candy supplier says maltol (liquid 65 to 70%, crystal 50 to 60%), xylitol 5 to 10%, ismaltol alcohol 35 to 40%, peppermint essence 0.2%, menthol 0.2%, vanillin 0.1%, edible pigment 0.1%, monoglyceride 0.1%.

China pressed candy supplier talk about equipment requirements

El caramelo duro sin azúcar producido a partir de materias primas de alcohol de azúcar requiere una alta temperatura de ebullición del azúcar.

En la actualidad, la presión de vapor general de la línea de producción de ebullición y vertido de azúcar de película de vacío doméstica es de 6 kg / cm2.

Bajo esta presión, es difícil eliminar completamente el agua en la solución de alcohol de azúcar y el contenido de agua es difícil de cumplir con el requisito de menos de 2%.

Por lo tanto, se requiere que la presión del equipo de ebullición de azúcar sea superior a 6 kg / cm2.

Al mismo tiempo, debido a la alta temperatura de ebullición del azúcar del alcohol de azúcar, el tiempo de enfriamiento de la solución de azúcar es más largo que el de los dulces comunes.

China pressed candy supplier says in this way, the requirements of prolonging the cooling cabinet and cooling time for the pouring production line should also be put forward, so that the product can meet the process requirements of hardening and easy demoulding.

Key to production process and texture

Sugar dissolving although maltitol is easily soluble in water, isomaltulose needs enough water when dissolving.

If the amount of sugar dissolving water is small and isomaltulose dissolves incompletely, it will have a certain impact on the texture of sugar body after sugar boiling.

The key to form maintenance

China pressed candy supplier says boiling sugar with open fire requires more than 170 ℃ to make the moisture content of sugar free pressed candy less than 2%. 

En el equipo de ebullición de azúcar de película de vacío, la presión de vapor y el grado de vacío deben aumentarse para eliminar el agua en la solución de azúcar, a fin de cumplir con el requisito de que el contenido de agua final del producto sea inferior a 2%.

The key to seasoning

Mixing is usually higher than 140 degrees after the temperature of the syrup is higher than that of the boiling syrup.

It is easy to cause volatilization of flavor when mixing the fragrance before pouring.

Por lo tanto, debemos elegir sabores con buena tolerancia a la temperatura o aumentar el consumo de sabores y mantener los requisitos de fragancia de los productos.

Key to productivity

China pressed candy supplier says when pouring the sugar solution after cooling and boiling, the humidity of the sugar solution is high, so the cooling time should be extended accordingly in the cooling process to make the sugar particles solidify and shape to meet the requirements of demoulding.

Al cambiar el proceso de producción y el equipo de moldeo, también se pueden producir caramelos duros sin azúcar, como caramelos duros de frutas, caramelos duros para sándwiches de frutas, caramelos duros de leche baja en energía (Caramelo), caramelos duros de café bajo en energía (Caramelo) etc.

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