Fruit hard candy is a kind of candy made of white sugar, starch syrup, citric acid, fruit essence and food pigment.
Second, the classification of candy
Candy can be divided into hard candy, hard sandwich candy, cream candy, gel candy, polished candy, gum-based candy, inflatable candy and tabletted candy. Among them, hard candy is a kind of hard and brittle candy with white sugar and starch syrup as the main components; Sandwich hard candy is a kind of hard candy with stuffing inside; Buttercup candy is made of white sugar, starch syrup (or other sugar), oil and dairy products. Protein is not less than 1.5%, and fat is not less than 3.0%. It has a special creamy and burnt taste. Gel sugar is a soft candy made of edible gum (or starch), white sugar and starch syrup (or other sugar). Polished candy is a candy with a bright and solid surface; Gum sugar is a chewable or foamable candy made of white sugar (or sweetener) and gum-based substances. Inflatable candy is a candy with small and uniform bubbles in the sugar body; Tablet candy is a kind of candy that has been granulated, bonded and pressed.
Third, the production method of fruit hard candy
Raw and auxiliary materials: sugar100 kg; 25 kg of starch syrup; 0.8 kg of citric acid; 0. 14 Jin of fruit sesame oil; Appropriate amount of edible pigment; The water is about 30 kilograms.
Process flow: white sugar and starch syrup are added with water → mixed evenly → heated → boiled → dissolved → filtered → boiled sugar → seasoned → mixed → cooled → kept warm → stretched → formed → packaged → finished product.
Detailed steps:
1, sugar should be completely dissolved, but the amount of water added should not be too much, otherwise it will increase the time and energy consumption of sugar cooking and increase the cost. The dissolved sugar solution must be clear and transparent, but the dissolution time should not be too long. When the sugar increases, the reducing sugar in the liquid will increase. The color is getting darker.
2. Filter with a 100 mesh sieve to remove impurities in the sugar solution, such as string and paper scraps. This is one of the measures to improve the appearance quality of sugar solution.
3. Sugar solution can be boiled at normal pressure, the temperature should be controlled at 165℃, and the reducing sugar content should be controlled between 9 ~ 15%. Because there are many reducing sugars, candy is easy to absorb water and burn, which is not conducive to preservation. When the concentration of boiled sugar reaches more than 97.5%, the pot is taken out.
4. When the temperature of the sugar solution drops to 120 ~ 1 10℃, add seasonings such as citric acid and pigment, and stir evenly, with quick action. The stirring temperature should be controlled well, because the temperature is too low to stir; If it is too high, it will produce more converted sugar, and the color of sugar will become dark, which will affect the quality of products.
5. When the sugar is cooled to about 85℃, it is immediately pulled into strips. Because sugar paste has the best plasticity at 85℃.
6. The temperature of the formed candy is still very high, so it should be further cooled, and at the same time, the unqualified candy should be eliminated.
7, packaging should be timely, so as not to expose the candy to the air to absorb water and melt.
Fourth, the purchase skills of fruit hard candy
Consumers should pay attention to the following points when purchasing candy:
1. Don't buy products with poor packaging and printing quality, unclear handwriting, incomplete labels and no production date.
2, the color of candy should be normal, uniform, bright, pure aroma, moderate taste, no other peculiar smell; Candy should have a straight shape, neat edges, no corner cracks, smooth surface, clear patterns, uniform size and thickness, and no obvious deformation; Candy should have no visible impurities.
3. Buy products with complete packaging and no more than the production date. Some candies containing dairy products are easy to deteriorate after the shelf life, the appearance will turn yellow and the taste will have an odor.