Processing flow of soft candy: mixing starch milk, beating, boiling sugar, cooling, forming and packaging.
Ingredients: starch 12kg, starch syrup 40kg, sugar 50kg, citric acid 25g and spice 0.25kg.
Making method of soft candy:
1, starch milk: sweet potato starch and corn starch can be used to make soft candy. If the finished product is 50 kg, you can use 6 kg of mixed starch, sieve it, add 2.5 kg of white sugar, 12 g of citric acid and 8 kg of water, stir it evenly, and heat it to 60 degrees Celsius with slow fire, not exceeding 60 degrees Celsius.
2. Slurry washing: Wash the prepared starch milk with boiling water of about 17kg, then cook the starch milk into paste and stir it quickly until there is no pimple. Add 12.5kg of white sugar and 20kg of heated, completely dissolved and filtered starch syrup into the cooked and stirred paste three times. Add 1/5 for the first time, add 2/5 for the second time after stirring, add all of them for the third time after stirring, and cook the sugar after stirring evenly. Pay attention to the amount of water added in the process of mixing and washing starch milk. If the amount of water is too small, the product will be hard; If you add too much water, it will take a long time to cook sugar, waste fuel and blacken the product. Because starch syrup is used in the formula, the moisture in starch syrup should be calculated.
3. Cooking sugar: Put the prepared and evenly mixed syrup on the fire to cook sugar, and stir it while cooking, which takes about 1 hour. Boiler temperature 1 15- 120 degrees Celsius; It can be lower in winter and higher in summer. After leaving the fire, add spices and stir well.
4. Cooling: There are two cooling methods: one is to spread a layer of starch on the iron plate to prevent the sugar from sticking to the iron plate after the pan is taken out; The other is to rub some vegetable oil on the iron plate as a lubricant.
5. Molding and packaging: when the sugar blank is cooled to moderate hardness on the iron plate, it can be pressed into tablets in blocks, and when it is cooled to appropriate hardness required for molding, it can be cut into pieces with a slicer. Generally, it can be cut into rectangular or irregular blocks, and the soft candy with good quality can be stretched more than 12 cm. After molding, the starch particles attached to the surface of the sugar block can be removed by a powder remover after cooling slightly, and the sticky rice paper is used as the lining to wrap the trademark paper, which is screwed tightly.
2. What are fudge made of?
The ingredients of soft candy are mainly sugar and colloid. The proportion of these two ingredients varies with the kind and nature of soft candy. Sugar determines the taste of fudge. The main feature of soft candy is that it contains different kinds of colloids, which makes the sugar body have gel properties, so it is also called gel candy. How did the jelly of fudge come from? It mainly depends on five substances. Agar, alginate, gelatin, starch, carrageenan and pectin. The characteristic of gel is that it can absorb a lot of water, turn into sol when heated, and turn into gel after cooling. You can add sugar to it and disperse it in the gel to become a fudge block. The following is a brief introduction of different kinds of fudge:
1, starch
Starch existing in nature consists of straight chain and branched chain. Amylose has good gelation and amylopectin has high viscosity.
But natural starch has defects. Modification of starch, such as oxidation and acidolysis, can not only improve its original properties, such as increasing its gel strength, reducing its viscosity, improving its water solubility and fluidity, but also give it new functional characteristics.
Features: It is sticky, which can reduce the product cost, improve the taste and improve the thermal stability of gelatin soft candy.
2. Gel
Gelatin is a natural protein extracted from animal connective tissue and a hydrophilic colloid. It can be dissolved in hot water and cooled to form a transparent gel. The functional characteristics of gelatin are widely used in food, such as gelation, thickening, stability, emulsification, adhesion, film formation, ventilation, etc. protein is also a very necessary nutritional ingredient, so gelatin is a high-value multifunctional raw material. Gelatin is mainly used because it has excellent gel properties.
Features: Soft candy has high elasticity, good chewiness, poor thermal stability and easy melting at room temperature.
3, agar, carrageenan
Agar and carrageenan are hydrophilic polysaccharides extracted from seaweed. Agar is alginate gel extracted from marine red algae plants such as agar and Gracilaria, and carrageenan is polysaccharide gel extracted from red algae plants such as carrageenan and carrageenan. Both of them can be dissolved in hot water and condensed into transparent gel after cooling. However, the viscosity of carrageenan dissolved in water is higher than that of agar, and the gel-forming strength is not as good as that of agar, but the transparency is higher.
In fact, agar and carrageenan are both derivatives of galactose. They are insoluble in cold water, gradually dissolve when heated to 60℃ in hot water, and are easily hydrolyzed and destroyed under acidic conditions.
Features: firm and fragile, good transparency and elasticity, low solidification degree. Poor acid resistance.
4. gum
Pectin is a hydrophilic gel extracted from natural peel (that is, the peel you throw away). Its main component is D- galacturonic acid polymer, and part of polygalacturonic acid is esterified by methoxy to form methoxy pectin.
Features: It needs high sugar content and low pH value to solidify, that is, all sweet and sour sugar should be pectin.