manufacturing method
1. Boil sugar. The modified starch is made into modified starch slurry according to the formula. The amount of water added is 8 ~ 10 times that of dry modified starch. Put sugar and starch syrup into a sugar cooker with a stirrer, heat and boil, and stir while cooking at a stirring speed of 26 rpm. When the concentration is 72%, the end point is reached.
In addition, sugar can also be boiled under pressure in a hot steam pipe. It can shorten the period of boiling sugar.
2. Casting and molding. Firstly, making a model with starch, wherein the water content of the starch used for making the model is 5-8%, and the temperature of the powder model is preferably kept at 37-49 DEG C; When the material is boiled to a concentration of more than 72%, pigment, essence and seasoning are added. After the temperature reaches 90 ~ 93℃, casting is carried out, and the casting temperature is 82 ~ 93%.
3. Drying, sand mixing and drying. The cast starch soft candy contains a lot of water, which needs to be dried to remove some of it. Drying temperature and ventilation conditions in the drying room are important factors affecting the drying speed and quality of soft sweets.
The drying of starch soft candy is divided into two stages: the first stage, the drying temperature is 60 ~ 65℃, the optimum temperature is 63℃, and the relative humidity is below 70%. Free water is mainly removed by early drying.
The moisture transfer is: (1) the moisture in the mold flux is constantly evaporated and diffused; The moisture on the surface of the soft candy is transferred to the mold powder; The moisture inside the soft candy is constantly transferred to the surface.
During the drying process, a large amount of invert sugar will be produced in the soft candy.
Take out the dried soft candy to a certain extent, remove the residual powder on the surface, and mix it with sugar.
Drying after sand mixing is to remove excess water and steam brought in during sand mixing and prevent sugar particles from sticking. When the moisture content of soft candy is less than 8% and the reducing sugar is 30 ~ 40%, the drying process can be completed.
Second, agar jelly
manufacturing method
1. Soak agar: soak the selected agar in cold water for about 20 times, depending on the quality of agar. In order to accelerate melting, it can be heated to 85 ~ 95℃ and filtered after melting.
2. Boiling sugar: The ratio of granulated sugar to starch syrup varies with cutting or casting. The amount of starch syrup formed by cutting is high, and the amount of sugar formed by casting is high. Maltose can also be used instead of starch syrup.
Firstly, adding water to dissolve sugar, adding dissolved agar, heating and boiling to105-106 DEG C, adding starch syrup, and boiling to the required concentration, wherein the concentration of the cast soft candy is 78-79%; The concentration of the pot can be slightly lower.
Adjustment of color, fragrance and acid: after the sugar solution is evacuated from the fire source, add pigment and perfume. When the temperature of sugar solution drops below 76℃, citric acid is added. In order to protect agar from acid decomposition, sodium citrate equivalent to one-fifth of the amount of acid added can be added as a buffer before adding acid. The acidity of agar jelly should be controlled at pH 4.5 ~ 5.0.
4. Forming: including cutting or casting. Before slicing, the sugar solution needs to be concentrated on the cooling table for about 0.5 ~ 1 hour. Then cut into pieces.
When casting, the temperature of powder mold should be kept at 32 ~ 35℃, and the temperature of syrup should not be lower than 65℃. It takes more than 3 hours of setting time after pouring. The optimum condensation temperature is about 38℃.
5. Drying and packaging: The formed agar jelly needs to be dried in a drying chamber to remove some water. The optimum drying room temperature is 26 ~ 43℃. If the temperature is too high and the drying speed is too fast, the outer layer of soft candy will become hard shell and the surface will shrink. When dried to non-stick, the water content shall not exceed 20%. In order to prevent mildew, agar jelly must be packed tightly.