How to store candy in summer?
Can candy be kept in the refrigerator?
The refrigerator is not the best place to store candy. Many people like to store candy in the refrigerator. Although candy is afraid of high temperature, it will absorb the taste of other ingredients for a long time in the refrigerator, which is not a long-term solution. Here are two ways to store sweets. You can try them.
Candy storage method
Iron box storage
Ordinary candy can be kept in an iron box for no more than half a year, and candy with fat and protein can also be kept in an iron box for no more than three months. If there is resurgence or rancidity, be sure to throw it away.
Low temperature storage of glass bottles
Candy is afraid of heat and humidity, so it can be put into glass bottles and stored in indoor places with low temperature and no humidity.
Tip: Don't put candy in the sun, and don't store it with food with too much water. Whether it is stored in an iron box or glass, you should pay attention to it.
Chocolate storage method
1. The optimum constant humidity for storage is between 50 and 60. Generally, the humidity of the refrigerator is above 90, so it must be sealed with plastic bags when stored in the refrigerator to prevent moisture.
Winter is the best season to taste chocolate. If the atmospheric temperature is below 20℃, just store it in a cool and ventilated place, because chocolate will melt at this temperature.
3. When the temperature is higher than 25℃ in summer, in order to maintain good quality, please seal it with plastic bags and put it in the lower freezer of the refrigerator (it is wrong to put it in the upper freezer). When the chocolate is just taken out of the refrigerator, please don't open it immediately. Let it cool slowly to near room temperature before opening it, so that the outer layer of chocolate will not be covered with water.
Storage requirements of different candies
Pectin soft candy: optimum conditions (humidity: 60-65%, temperature: 18-23℃), limit: humidity does not exceed 60%, temperature does not exceed 60℃. Don't let the sun shine directly.
Gelatin soft candy: optimum conditions (humidity: 60-65%, temperature: 18-23℃) Limit: humidity does not exceed 60%, temperature does not exceed 40℃. Don't let the sun shine directly.
Hard candy: Optimum conditions (humidity: below 45%, temperature: 18-23℃) Limit: humidity: no more than 50%, temperature: no more than 55℃. Don't let the sun shine directly.
Tablet/polishing sugar: optimum conditions (humidity: below 50%, temperature: 18-23℃) Limit: humidity: no more than 55%, temperature: no more than 60℃. Don't let the sun shine directly.
The shelf life of candy
The shelf life of candy is generally 6 months, and it will be shorter in summer 1-2 months.
When the average temperature in summer and autumn is above 30℃ and the humidity is high, the shelf life of all kinds of jelly candy is not more than 12 months, and that of hard candy is not more than 12 months. The shelf life of pressed/polished sugar is mainly affected by humidity. When the package is well sealed, the shelf life can reach 18~24 months.
Can candy be eaten after it has expired?
The candy has expired and cannot be eaten. Candy is made of syrup. Expired candy syrup will deteriorate, and harmful bacteria will be produced after syrup deterioration. Harmful bacteria will grow faster under sweet taste, and the growth of bacteria will destroy the original taste of candy, and the bacteria contained in candy are harmful to human body.
The benefits of eating candy
Sugar is an essential appetizing snack after a meal, especially after eating greasy food, you can appropriately contain a few sweets. This can achieve the effect of promoting appetite and is also of great benefit to the human body.
However, I suggest you pay attention here. Although candy can play an appetizing role, you can't buy too many sweets at a time. Buying too much will exceed the shelf life and affect the taste.
Storage methods of sweets in other seasons in spring
Candy is easy to regain moisture and melt during storage. After hard candy absorbs moisture in the air, saturated sugar solution is formed on the surface, and sucrose molecules are easy to rearrange and crystallize. So don't pile candy on the ground, you can put some quicklime in the warehouse to absorb water, you can also use waxed paper to isolate the water in candy packaging, and you can also use large plastic bags to pack candy to reduce the chance of candy contacting with air. No matter what kind of candy is stored. The temperature of the warehouse or environment should be lower than 20℃ and the relative humidity should be lower than 75%.
winter
Candy has high sugar content and low water content, so bacteria can't reproduce, so it doesn't need to be put in the refrigerator.
Quality change of candy during storage
Get wet
Candy contains a certain amount of reducing sugar and water, which is highly hygroscopic. Therefore, when stored in a humid environment, it is easy to absorb water vapor in the air and moisture regain occurs. In light cases, the surface of the candy is slightly wet or stuck to the wrapping paper; in heavy cases, the surface of the candy becomes sticky, melted and deformed, and the center of the candy will flow out.
Fractured sand return
This is formed by melting sugar in candy. With the change of external conditions, the water absorbed by the melted candy evaporates, and then the sugar molecules on the surface re-precipitate and regularly arrange into particles, forming an opaque thin powder layer and losing its original luster.
Go rancid
In sweets containing fat, dairy products and nuts, rancidity is the main deterioration phenomenon. After the candy is rancid and deteriorated, the appearance color becomes dark, and sometimes it will produce spicy taste and bitter taste.
(of greasy food) turned sour.
The fat in the raw materials is not emulsified completely, and the fat is precipitated after being made into candy, or the amount of nuts in the ingredients is large, and the fat is precipitated from nuts. In addition, the temperature of candy is too high during storage, and oil leakage will also occur.
Be damaged by insects
It mainly occurs in candy containing nuts and crisp hearts. The reason is that unclean nuts are mixed with eggs or infected by food pests in the environment.
whiten
This is a common phenomenon of chocolate candy, one of which is caused by fat crystallization. Cocoa powder contains cocoa butter, and some candies need to add more cocoa butter when making. The cocoa butter content in chocolate candy is as high as 20%. The melting point of cocoa butter is 28~32℃. When the temperature is high, the cocoa butter in candy will gradually melt and precipitate on the surface of candy. When the temperature is lowered, the melted cocoa butter will condense into a crystalline layer, which will make the candy surface white. The other is caused by sugar crystallization. When the temperature rises and falls sharply, water drops will appear on the surface of candy, commonly known as sweating, and the sugar on the surface will dissolve; When the air humidity is too high, candy will gradually absorb moisture and deliquesce. When sweaty and deliquescent candy meets dry conditions, water evaporates, leaving sugar crystals on the candy surface, which makes the chocolate candy surface white.
How to buy candy
parcel
Good quality candy, good moisture-proof wrapping paper, clear trademark pattern, sugar name and factory name, tight, tight and neat candy packaging, no looseness, high-grade candy has several layers of packaging, and the packaging is exquisite.
external
Candy has good quality, smooth surface, no cracks, no defects, no adhesion, no impurities and good transparency. You can't see the filling in the sandwich candy.
taste
Good candy has smooth and moderate sweetness and no other peculiar smell. Milk candy, protein candy and chocolate candy should have a delicate taste. And inferior candy has bad taste such as burnt bitterness. All candy should be non-stick to teeth and paper.
Grain quantity
Candies produced by regular manufacturers have a certain number of grains per kilogram and are uniform in size. Below 0/00 capsules (blocks) per kilogram/kloc, the difference of 2 capsules is allowed; 100-200 capsules, with an allowable difference of 4 capsules; More than 200 grains, 6 grains of soil are allowed.
Burn hair and sand.
A small amount of sticky wrapping paper on the candy surface is slightly sticky; The one that began to melt and deform was seriously overheated. Hair sanding is a phenomenon of recrystallization after sucrose is dissolved in candy. Severe sanding makes candy into fragile sand blocks, which is not suitable for purchase.
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