At present, pectin fruit soft candy accounts for a considerable proportion in the world soft candy sales, because pectin soft candy has the advantages of soft texture, delicate structure, refreshing taste and long shelf life. From the processing point of view, pectin soft candy is easier to produce than starch soft candy, and the production cycle is shorter. ?

Raw material formula 1. Sugar 46kg sodium citrate 0.40kg glucose syrup (DE ~ 40%) 30kg water 30l pectin 1.50kg citric acid 0.72kg essence pigment?

Raw material formula 2: sugar 46.45kg citric acid 0.3kg glucose syrup (DE ~ 40%) 30kg water 30l pectin 2.25kg essence pigment?

Raw material formula 3: sugar 45.5% citric acid 0.375 kg glucose syrup (DE ~ 10%) 30 kg water 30 l pectin 1.7 kg sodium citrate 0.35 kg citric acid (50% solution) 1 l refined pigment?

Raw material formula 4 Sugar 46.0 kg sodium citrate 0.35 kg glucose syrup 30 kg water 30 l pectin 1.5 kg citric acid (50% solution) 1.65 l essence pigment?

Note: different types of pectin are used in the formula, so pay attention to the selection. In formulas 1 and 2, pectin is first mixed with 5 kg of sugar, and in formulas 3 and 4, pectin is first mixed with 5.5 kg of sugar. ?

Raw material requirements The basic raw material of pectin soft candy is similar to other soft candy, using granulated sugar, glucose syrup, fruit essence, pigment and acidic additives, except that pectin is used as coagulant. Pectin is a polysaccharide with an average molecular weight of about 50000 ~ 150000. Pectin is generally extracted from citrus peel and applesauce, which plays a strong role in cell coagulation in plants. There are many kinds of pectin, and high methoxyl retarded pectin is generally used in pectin soft candy. This kind of pectin has a great feature, which allows a long pouring time and will not solidify prematurely under the condition of high soluble solids. ?

To process high-quality pectin soft candy, we must first choose the proportion of various raw materials. If the proportion is not properly selected, the sugar body is easy to melt or crystallize. There are generally three reasons for these problems:

(1) Excessive glucose syrup, too much water and invert sugar; ?

(2) The proportion of sugar is incorrect and the solid content is too high; ?

(3) Too little pectin. One of the reasons for too little pectin is that pectin is not completely dissolved before adding, and the other is that the pH value is too high and pectin degrades during boiling. The common problem is that the fudge will melt in a few days. ?

Production methods and precautions The prerequisite for processing pectin soft candy is that pectin must be fully dissolved to form pectin solution before adding it. The easiest way to dissolve pectin is to use a high-speed mixer. After the shearing action of the mixer, the fruit effect becomes 4 ~ 8% solution. Another dissolution method is to first mix and disperse the mixture of pectin and sugar with water. To ensure complete dissolution, the mixture can be boiled for 65438 0 minutes to obtain 4% pectin solution. Dissolved pectin can be added at any stage of processing. ?

After selecting the appropriate formula, mastering the processing technology can be considered from the following technological requirements: (1) time; (2)pH value; (3) Soluble solids. These three factors are interrelated and must be effectively balanced and controlled in the processing. ?

Time includes boiling time and casting time. Because pectin has formed a complete solution, if it is boiled in the shortest time, the effect of sugar is the best, which is also conducive to the control of converted sugar. The pouring time should also be well controlled. This is because the addition of acid, too long time, high temperature is easy to cause sugar conversion. Generally, pouring should be completed within 20 ~ 30 minutes after adding acid. The pouring temperature is not lower than 85℃, and early solidification is easy to occur if the temperature is too low. ?

PH value is a very important factor. When boiling, the pH value must be lower than 5.0 to prevent sugar coking and pectin degradation, but it must be higher than 3.6 to prevent excessive conversion of sugar. To achieve this goal, the safest way is to use a buffer, that is, add 0.4 kg of sodium citrate and 0.37 kg of citric acid to the finished product of 100 kg. After adding acid, the pH value drops to 3.2 ~ 3.6, which is just the range of sugar solidification during casting. However, it should be noted that acid must be added to the solution. ?

Soluble solids are closely related to pH value, which is the decisive factor of sugar coagulation. Generally speaking, the solid content is about 78% and the pH value is 3.2 ~ 3.6, which is the most ideal pouring condition. ?

In a word, the solidification of sugar depends on the proper balance of solid matter and pH value in sugar medium. In a certain range, the decrease of solid matter may be compensated by the decrease of pH value. or vice versa, Dallas to the auditorium Time is related to the temperature at which curing occurs. Generally speaking, the pouring temperature is higher, so it is allowed to pour for a long time under the condition of soluble solids with a specific pH value, or it is allowed to pour for the same time under the condition of lower pH value or higher solids. In order to avoid early solidification, it is usually necessary to reduce the soluble solids in the product or produce a higher pH value when casting the mold at a lower temperature. These changes lead to prolonged solidification time after casting. ?

At present, pectin soft candy is produced by batch method. Because intermittent production is convenient to control the relationship between the above factors. In a word, processing pectin soft candy is a very difficult process. As long as the quality of pectin is good and the time, pH value, temperature and soluble solids are well controlled, it is not difficult to make flawless soft candy. ?

Milk candy and its making method?

Milk candy is imported from abroad, and it has a history of only a few decades in China. Because of its fragrant taste and rich nutrition, it is deeply loved by the people, so it develops rapidly. ?

Milk candy is a kind of semi-soft candy with loose structure. There are tiny pores on the side of the sugar body, which is tough, elastic, chewy and soft and delicate in taste. ?

Milk candy is named because it contains a lot of dairy products. The main feature of this candy is its unique milk fragrance, also called caramel. Toffees are mostly cylindrical in shape, but also rectangular and square. The color is mostly milky white or yellowish. The average moisture content of milk sugar is 5 ~ 8%, and the reducing sugar content is between 14 ~ 25%. ?

Milk candy can be divided into colloidal milk candy and sand milk candy. ?

Colloidal toffee, including toffee and caramel. There are many colloids, and the sugar body has strong toughness and elasticity and is relatively hard. Most of them are cylindrical in shape, with high reducing sugar content ranging from 18 to 25%. There are many varieties and different raw materials. ?

Sandy toffee, also known as Fitch Sugar. Only a small amount of colloid or no colloid is added to sugar, and the reducing sugar content is less than colloidal milk sugar, so it is returned to sand after strong stirring in production. The structure of sugar body is loose and fragile, lacking elasticity and toughness, and it has a granular feeling when chewing. Most of them are rectangular or square in shape. There are many names according to the different raw materials added. ?

Composition of toffee There are many varieties of toffee, and the composition is different. The following table shows the basic components of two kinds of toffee. ?

Composition?

Colloidal toffee?

Sandy toffee?

sucrose

35~40%?

55~60%?

Dry solids of starch syrup?

30~35%?

15~20%?

Defatted milk solids

5~ 10%?

5~ 10%?

Vegetable fat?

15~20%?

5~ 10%?

Cream?

5~ 10%?

1~3%?

Salt?

0.2~0.3%?

——?

Colloid?

1.5~2.0%?

Sucrose and starch syrup are the basic substances that make up milk sugar. Some sucrose is converted into invert sugar during boiling. Inverted sugar has an important influence on the structure, flavor and preservation ability of milk sugar. Sucrose has little water absorption, and can only absorb water when the relative humidity in the air exceeds 90%. Therefore, the sucrose content in milk candy increases, which helps to prevent it from absorbing water and dissolving. ?

Starch syrup is an anti-crystallization substance. The main components of starch syrup are dextrin, high sugar, maltose and glucose. They can not only prevent milk sugar from returning to sand, but also reduce the sweetness and increase the viscosity of milk sugar, thus preventing milk sugar from producing sand crystals under strong stirring and maintaining the delicate structure of milk sugar. ?

Crystalline sucrose and reverse crystalline starch syrup form a continuous phase in the process of boiling sugar with the participation of water. That is to say, the process of boiling sugar has fundamentally changed the system of the two. The granular state of sucrose is composed of molecular transparent liquid mixed syrup and anti-crystallization substances. ?

Gelatin is the skeleton of toffee. It is made of animal bones, skin, tendons and other tissues. Gelatin swells in water and dissolves easily in hot water. Gelatin aqueous solution can form jelly after cooling. This kind of jelly has strong compression resistance, and the gelatin aqueous solution with the concentration of 15% can support a load of 500 grams per square centimeter after forming jelly. It can make milk candy have good toughness, chewiness and elasticity, and keep the shape of candy stable. ?

Dairy products are processed from fresh milk. Include condensed milk, cream and milk powder. There is more than 87% moisture in fresh milk. Because of the high moisture content of fresh milk, it is not conducive to technology and storage and transportation. Therefore, dairy products are often used instead of fresh milk in toffee. ?

Dairy products in toffee not only improve its nutritional value, but also play an emulsifying role, further changing the physical state system of toffee. In particular, it plays a role in enhancing fragrance and lubricating milk sugar. ?

Condensed milk is a concentrated product. Fresh milk is concentrated in vacuum to remove some water. Condensed milk is divided into light condensed milk, sweet condensed milk, full-fat condensed milk and skim condensed milk. ?

The most ideal milk sugar is evaporated milk, which is the concentrated product of fresh milk and has a strong milk flavor. It needs no preparation and can be used directly. It is an ideal flavoring agent for toffee. ?

Cream, also known as butter or cream oil, is cream separated from fresh milk. It consists of fat, milk and water. The melting point is lower than that of pig fat, about 28 ~ 33℃. It is semi-solid at room temperature and has a pleasant fat fragrance. The plasticity of cream is a special material property, which can prevent the separation of fat globules and water at room temperature. It has strong hydrophilicity, and as an emulsifier, it can make the structure of candy delicate and uniform. Frosting has the dual functions of fat and milk, and it is also a good flavoring agent for milk candy. ?

Milk powder is made by concentrating fresh milk and spray drying. According to whether the fresh milk used is defatted or not, it is divided into whole milk powder and skim milk powder. According to China's milk powder standard, the fat content of whole milk powder should not be less than 25%. Because most of the aromatic substances in skim milk powder are removed with fat separation. Its taste is not as good as whole milk powder. ?

Because of its low moisture content, milk powder is easy to store and transport, and it is used in a large amount in candy. The use of milk powder in candy can be divided into dry mixing method and wet mixing method. Dry mixing method is to add milk powder directly. Although this method is convenient, the disadvantage is that sometimes it is not completely dissolved and there are granules. Wet mixing method is generally based on the water demand of candy, adding warm water to prepare different concentrations, and its advantage is that milk powder particles can be fully dissolved. ?

In addition to cream, the oil used in toffee is mainly hydrogenated vegetable oil. It is made of vegetable oil by hydrogenation. There are two commonly used hydrogenated oils, lauric acid type and non-lauric acid type. The former is represented by coconut oil and palm oil, while the latter is made of soybean oil, cottonseed oil, peanut oil and sunflower oil. ?

Lauric acid oil contains high saturated fatty acids, is easy to be hydrogenated, has a melting point of 30 ~ 35℃, has a pure smell and a white color, and is an ideal hydrogenated oil for candy. ?

The content of saturated fatty acids in non-laurel oil is low, and it needs refining to obtain satisfactory results. ?

Production principle Milk candy is made of highly emulsified granulated sugar, starch syrup, colloid, dairy products, oil and water. In this unified unity, it is difficult to distinguish the existence of one of the substances separately, and at the same time, it will not separate after being placed. ?

Oil and water are immiscible two phases, so milk sugar should be made into a highly uniform emulsion. It is necessary to make oil into tiny spheres by some means, so that they are distributed in the dispersion medium of water and colloid and surrounded by this medium, thus becoming stable milk solids. Strong stirring is the means to complete this process. ?

In milk candy, dairy products are natural emulsifiers. Milk contains 0.2 ~ 1% phospholipids. Emulsifier should be added to toffee with less dairy products. Commonly used emulsifiers include soybean phospholipids, glyceryl monostearate, sucrose esters and sorbitol fatty acid esters. They can play a good role in emulsification. ?

There are hydrophilic groups and lipophilic groups in the molecular structure of emulsifier. In the process of emulsifying materials, one end of hydrophilic group of emulsifier is adsorbed at one end of sugar solution, and the other end of lipophilic group is adsorbed at one end of oil phase, thus reducing the repulsion between the two phases and becoming a relatively stable and closely adsorbed dispersion system. ?

Gelatin is a hydrophilic colloid and a good foaming agent. Gelatin is adsorbed on the gas-liquid interface when it is dissolved in water and stirred and foamed. When the sugar solution is washed and dairy products are added, the sugar dairy products and oil are evenly distributed around the gelatin foam layer during the stirring process. In this structure, oil is dispersed in the system as fine oil droplets, which enhances the stability of the foam layer. After cooling, the colloidal sugar body composed of sugar, dairy products, oil and gelatin gradually becomes soft and hard, and finally forms a loose and porous structure of milk sugar, which has certain toughness and elasticity. ?

The isoelectric point of gelatin is pH4.7. Under the condition of pH4.7, the viscosity and swelling degree of gelatin are the lowest. Therefore, it is forbidden to operate in the environment of pH4.7 in candy production?

Strong stirring can make sucrose molecules form tiny crystals, which is the technological condition needed for sandy toffee. ?

In order to prevent colloidal toffee from returning to sand, the reducing sugar content is generally increased, ranging from 17 ~ 25%, while the reducing sugar content of sandy toffee is lower, ranging from 14 ~ 25%. ?

Compilation method: 1. Soak gelatin. Soak the selected gelatin above 12 E in warm water at about 20℃, and the water consumption is generally about 2.5 times that of gelatin. Don't use too much water for soaking, because water is not easy to evaporate, which makes the sugar body soft. The soaking time should not be too long, generally about 2 hours is enough. Heat and stir slightly, and cool for use. ?

2. Boiling sugar will also scorch the formation of fragrance. The function of boiled sugar is to fully dissolve, mix and evaporate the excess water, so that the milk sugar has a burnt taste. The generation of burnt taste is a complex chemical reaction process. ?

The boiling temperature varies with different materials, seasons and other conditions. The temperature of all kinds of colloidal toffee: first and fourth quarters124 ~130℃; 126 ~ 132℃ in the second and third quarters. ?

Boiling temperature of various sandy toffee: generally, it is about 130℃ for making milk at one time. Twice washing: the temperature of the first washing is124 ~126℃; Outlet temperature of the second pulp washing 130 ~ 136℃. ?

The temperature of the pot changes with the following conditions: (1) The sugar content of the ingredients is high, and the temperature of the pot should be increased accordingly. (2) The higher the content of starch syrup in the ingredients, the lower the pot temperature. (3) If the water content in the condensed cream is high, the temperature of the pan should be increased accordingly; On the contrary, it is even lower. (4) If the protein content is high, the pot temperature should be reduced. (5) The pot temperature should be increased in high temperature season and decreased in low temperature season. (6) Long-term storage or transportation in high-temperature areas can appropriately increase the temperature of the pot. ?

The temperature of condensed milk or cream varies according to the raw material conditions and varieties of toffee. Generally, it is placed at 125 ~ 130℃, and when the boiling temperature is raised to the required temperature, the prepared sugar can be taken out of the pot. Add milk sugar while stirring. ?

3. Stir and mix. The function of whisking is to make the materials fully mixed, foam and remove some water. ?

Put the boiled syrup into the eggbeater, add the melted gelatin and start stirring slowly to prevent the syrup from overflowing. When the syrup is slightly cold and the viscosity increases, start to stir quickly. Finally, add milk powder and oil and mix well. ?

Regarding the hardness control of sugar, different milk sugar has different requirements for hardness. Generally, the hardness of sugar is controlled by the following methods: (1) Controlling the boiling temperature. (2) Take measures to reduce the moisture in materials. Reduce moisture in cream, gelatin and condensed milk. (3) Prolonging the stirring time can also remove some water. ?

The following measures can be taken to improve the quality of milk sugar, so as to make it fine in texture and not rough in taste: (1) Before adding the sugar solution, add water to dissolve and emulsify the milk powder, and do not directly put the milk powder into the pot. (2) Crush the milk powder. (3) Strong stirring to fully mix and emulsify the materials. (4) Use evaporated milk instead of sweetened condensed milk. ?

4. Sandy lactose. There are several ways to soften lactose:

(1) Control the content of reducing sugar, and stir vigorously in the eggbeater to recrystallize sucrose. ?

(2) In the later stage of sugar boiling, the material is subjected to strong friction, which makes sucrose crystallize and return to sand, but it is difficult to control the crystallization speed and grain size by this method. ?

(3) Firstly, a crystalline sugar group is prepared: the crystalline sugar group is a mixture of granulated sugar crystals and syrup. It consists of two phases, namely, a crystalline phase and a syrup phase. The crystalline phase accounts for 50-60% and the syrup phase accounts for 50-40%. The crystal nucleus in the crystalline phase is very small, about 5 ~ 30 microns, and the size is below 10 micron, which can produce delicate taste. ?

The formula for making crystalline sugar base is: 80-90% sucrose and 20- 10% starch syrup. After melting, boil it to 1 18℃, then cool it to below 60℃, make it into a white plastic body in a sand making machine, and cool it into a solid. ?

When in use, the cooked sugar paste is cooled to below 70 DEG C, and 20-30% of crystalline sugar groups are added, which can induce crystal nuclei in sandy milk candy, so that the product finally forms a fine sandy structure.

Candy is a kind of candy cake, which refers to a snack with sugar as the main component. If a fruit or nut is covered with sugar, it is called a dessert (such as Sugar-Coated Berry).

In the broad sense of Asian culture, chocolate and chewing gum are often regarded as a kind of candy. In Europe and America, candy only refers to products made of white sugar or maltose. In ancient times, Europe and America even used honey as raw material to make candy, but because honey is too rich and difficult to control, it is not suitable for industrial production.