China pressed candy factory talks about pressed candy

China pressed candy factory explain specific definition and classification

Tablet candy is classified into the category of 1301 candy.

Tablet candy is a solid candy made from sugar or syrup (powder) or sweetener through mixing, granulation or non granulation, press molding and other related processes.

China pressed candy factory says that as can be seen from the definition, tablet candy is made by a series of processes with sugar, syrup or sweetener as the main raw materials.

China pressed candy factory says that according to the processing method of pressed candy and its sugar surface:

1. Solid tablet candy: a tablet candy without sugar body.

2. Sandwich type tablet candy: a tablet candy with a sandwich in the sugar body.

3. Coated, coated and polished tablet candy: surface coated, coated and polished tablet candy.

4. Other types of pressed candy.

At present, tablet candy can be seen everywhere in the market, such as mint candy we often eat, and some clear mouth buccal tablets made of vitamin C.

Enterprises will also add vitamins, minerals and new food raw materials to tabled candy, such as milk calcium tabled candy, blueberry lutein ester tabled candy and okra tabled candy.

These tabled candy are easy to carry and are also favored by consumers.

China pressed candy factory says that because the composition and form will be similar to tablet health food, consumers are confused about them.

China pressed candy factory

China pressed candy factory says pressed candy requires a high sugar boiling temperature

Formula of pressed candy

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%.

Equipment requirements of produce pressed candy

Le bonbon dur sans sucre produit à partir de matières premières d'alcool de sucre nécessite une température d'ébullition élevée du sucre.

À l'heure actuelle, la pression de vapeur générale de la ligne de production d'ébullition et de coulée de sucre à film sous vide domestique est de 6 kg / cm2.

Sous cette pression, il est difficile d'éliminer complètement l'eau dans la solution d'alcool de sucre, et la teneur en eau est difficile de répondre à l'exigence de moins de 2%.

Par conséquent, la pression de l'équipement d'ébullition du sucre doit être supérieure à 6 kg / cm2.

Dans le même temps, en raison de la température d'ébullition élevée du sucre de l'alcool de sucre, le temps de refroidissement de la solution de sucre est plus long que celui des bonbons ordinaires.

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.

Production process key said by China pressed candy factory

Key to texture: soluble sugar

China pressed candy factory says that although maltitol is easily soluble in water, enough water is required for isomaltulol to dissolve.

If the amount of sugar water is small and isomaltulol does not dissolve completely, it will have a certain impact on the texture of sugar body after sugar boiling.

The key to form maintenance: boiling sugar

The water content of sugar free candy can be lower than 2% only when the temperature of boiling sugar is above 170 ℃.

Dans l'équipement d'ébullition de sucre à film sous vide, la pression de vapeur et le degré de vide doivent être augmentés pour éliminer l'eau dans la solution de sucre, afin de répondre à l'exigence selon laquelle la teneur en eau finale du produit est inférieure à 2%.

The key to seasoning: mixing

China pressed candy factory says that because the sugar syrup temperature after boiling is usually higher than 140 degrees, the flavor is volatilized before pouring the production line.

Par conséquent, nous devons choisir des arômes avec une bonne tolérance à la température ou augmenter la consommation d'arômes et maintenir les exigences de parfum des produits.

Key to production efficiency: cooling

During pouring, the humidity of the sugar solution after boiling and injection is high, so the cooling time should be extended accordingly in the cooling process to make the sugar particles solidify and set to meet the requirements of demoulding.

En changeant le processus de production et en changeant l'équipement de moulage, des bonbons durs sans sucre peuvent également être produits, tels que des bonbons durs aux fruits, des bonbons durs sandwich aux fruits, des bonbons durs au lait à faible teneur en énergie (Caramel), des bonbons durs au café à faible énergie (Caramel) , etc.

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