A list of the contents of this article:

How is hard candy made?

The main results are as follows: 1. when heated and boiled under acidic conditions, part of the sucrose molecules are hydrolyzed into converted sugars, and the added starch syrup is concentrated to form a sugar billet, which is an amorphous structure composed of a mixture of sucrose, inverted sugar, dextrin and maltose. The characteristics of amorphous sugar billets are unstable, and they are gradually transformed into crystals, which is called sand return. In order to maintain the relative stability of sugar billet amorphous, it is necessary to add anti-crystallization substances.

2. The production method of hard sugar is as follows: the white granulated sugar should be thoroughly dissolved, and the amount of water should not be too much, otherwise the sugar boiling time and energy consumption should be increased, and the cost should be increased. The dissolved sugar solution must be clear and transparent, and the dissolution time should not be too long; the reducing sugar in the sugar solution will increase over time, and the color will deepen. Filter with a 100-mesh sieve to remove impurities such as hemp thread and paper scraps from the sugar solution. This is one of the measures to improve the appearance quality of sugar solution.

3. Watermelon hard candy is a very popular candy, its production essentials mainly include the following points: first of all, choose fresh watermelon, the sweetness and taste of watermelon directly affect the taste of candy. At the same time, sugar, citric acid, gelatin and other materials need to be prepared. Extract watermelon juice: cut the watermelon, take out the pulp, and squeeze the watermelon juice with a juicer. In order to maintain the color and taste of the candy, watermelon seeds can be removed.

Hard candy is a kind of candy, which is hard and is usually made of sugar, syrup, water and food additives. The manufacturing process of hard candy consists of several steps, such as boiling, cooling, sugar pulling, molding and packaging. The following is a detailed description of the hard candy manufacturing process: raw material preparation: the main raw material of hard candy is sugar, usually using sucrose or beet sugar. In addition, a certain amount of syrup, such as glucose syrup or fructose syrup, needs to be added to increase the toughness and taste of the candy.

5. The basic material for making hard sugar is granulated sugar, accounting for 60% to 75% of hard sugar. The problem of hard candy manufacturing is how to turn crystalline sugar into an amorphous solid.

How is red plum crispy candy made?

The production process of red plum brand crispy candy mainly includes the following steps: raw material preparation: first, we need to prepare all kinds of raw materials for making crispy candy, including granulated sugar, malt syrup, edible oil, eggs, flour, baking powder and so on. These raw materials need to undergo strict quality testing to ensure compliance with food safety standards.

Pine seeds are added to hard candy to make crispy candy, which is a kind of high-grade nutritious candy. In order to ensure the appearance and flavor of red plum crispy candy, great attention should be paid to the selection and treatment of pine seeds in processing. Pine seeds used for processing crispy candy must be large, fresh, dry, moth-free, moldy and oxidized pine seeds. And select high-quality granulated sugar, boil sugar with steady fire, strictly control reducing sugar and other measures.

Stir-fry: add enough peanut oil to the pan and heat until the oil temperature is about 180 ℃. Put the cut noodles into the oil pan one by one and turn them gently with chopsticks to heat them evenly. The noodles will expand rapidly and turn into golden crispy candy. Remove the oil: remove the fried crispy candy and put it on the kitchen paper to drain the excess oil.

Raw material preparation: the main raw materials of Hongmei Brand Crispy Sugar include granulated sugar, malt syrup, edible oil, eggs, wheat flour and so on. First of all, these raw materials need to be strictly screened and tested to ensure the quality and safety of these raw materials. Ingredients: according to the production formula of Hongmei Brand Crispy Sugar, all kinds of raw materials are mixed in a certain proportion. At this stage, the proportion of various raw materials needs to be strictly controlled to ensure the taste and quality of the products.

Red plum crispy candy is a kind of traditional Chinese candy, which is loved by many people because of its unique taste and sweet taste. Its main raw materials are glutinous rice, maltose and red plum powder, the production process needs to go through many steps.

What are the traditional production methods of Yangzhou cowhide candy?

1. Drying: put the cut sugars in a ventilated and dry place to dry the surface and increase the hardness. Packaging: dried Kraft candy for packaging, the traditional packaging is wrapped in bamboo leaves or food paper to maintain its original flavor. In the process of making Yangzhou Kraft Sugar, every link is very important, and a little carelessness may affect the quality of the final product.

2. cooling setting: put the pulled Kraft candy in a ventilated place to cool naturally, or put it in the refrigerator to accelerate cooling. During the cooling process, the sugars become stronger and easier to cut. Cutting packaging: the cooled sugars can be cut into small pieces with a knife and cut according to your personal preference. The cut leather candy can be packaged and preserved, and it tastes better when eaten. The skill of making Yangzhou cowhide candy is to control the concentration of syrup and the strength of pulling.

3. Mix: stir-fried sesame seeds, peanuts and cut sugars are mixed evenly to make the candy more delicious. Packaging: the mixed Yangzhou Kraft Sugar is packaged to maintain its taste and hygiene. When packing, you should choose packaging materials with good air permeability and moisture-proof, so as to avoid the deterioration of candy caused by moisture.

4. Production method: vetch mud: after steaming rice paste, rub it in the sieve, remove the impurities, and sift it into mud. Stir-fry: first boil the marshmallow, then add the mud, then add the oil in the ingredients, and then boil the sugar. When the syrup is thicker, add the oil again, and finish the oil before "fire". Sugar temperature up to 120℃, sugar paste color turned white, not a pot, when there is a spongy, you can end the pot.