Confectionery candy production line process: sugar starch syrup ingredients melting filter color spices seasoning pre-heat evaporation vacuum concentration cooling and forming cooling selection and packaging of finished products
Confectionery candy production line process
Confectionery production line process: sugar starch syrup ingredients melting filter color spices seasoning pre-heat evaporation vacuum concentration cooling and forming cooling selection and packaging of finished products
Preparation of raw materials for candy production line
The approximate composition is calculated from the candy formula, and the chemical composition is understood from the known candy formula, which can be determined by laboratory analysis method, or the approximate composition can be obtained by calculation, and the two methods are necessary for verification in production.
The amount of water added to sugar generally varies with the characteristics of the type of candy products, as far as hard sugar is concerned, the amount of water added is insufficient, it is difficult to dissolve the sugar grains in a short period of time, the existence of grains may bring the risk of “return sand” to the generation process and preservation process, on the contrary, the addition of excessive water will prolong the heating evaporation cycle, promote the excessive transformation of sugar and waste energy. There is no doubt that both of these outcomes are productively sought to avoid. The amount of water added in the production of hard sugar is generally 30% to 35% of the total dry solid of the formula material. In actual production, the amount of water added is often lower than this proportion, and the temperature of the sugar solution is increased to speed up the melting of sugar, so that the result is often incomplete melting. The transparency of the product is reduced or even cloudy, and the serious consequence is that during the processing, due to the existence of sugar smile grains, a large area of sand is caused. The melting operation should consider the melting speed and the melting method at the same time. The melting speed requires the material to be transferred to the next process in time within 20 minutes after the sugar is completely melted. The melting method requires the equipment to ensure that the material is completely melted in the shortest time.
Candy forming stage of candy production line
To the specified concentration of sugar paste after moderate cooling, add color, seasoning, mixed evenly, can be formed. Continuous casting mold forming: The process of continuous casting mold forming is characterized by quantitative pouring of liquid syrup into the continuous running model tray when the boiled sugar paste is still in the rheological state of the liquid, and then rapidly cooling and shaping, and finally falling off from the mold tray.
The packaging stage of the candy production line
Boiled candy is a kind of candy with low water content and easy to absorb external water vapor. After hygroscopic product hair closing, return sand. Thereby reducing or losing the value of the commodity. Therefore, packaging for candy is an indispensable means of protection, the role of packaging is to prevent or delay the phenomenon of qualitative change. The reasonable method is to give boiled candy in sealed packaging, when the hard candy is in a state of complete isolation from the outside air, although it has been stored for several years, it is not easy to detect changes in quality.
Candy quality inspection of candy production line
The sensory quality of confectionery can be tested in terms of its shape, appearance, color, aroma, taste and hardness.
Shape and appearance
one The shape of the candy should be neat and straight, the size is uniform, and there should be no bending, cracks and barbs.
- The surface of candy should be smooth and clean, such as the surface of hard candy is bright and white, and the thickness of the outer skin is uniform.
The stuffing doesn’t show. - The wrapping paper should be clean. No wrapping paper candy, such as mixed sugar, sand should be evenly attached; Without sugar, the surface should be smooth and bright. The color of candy should be bright and uniform, and there should be obvious color to distinguish other varieties.