Hard candy and production process thereof
A technology of hard candy and craftsmanship, applied in the confectionery industry, confectionery, food science and other directions, to achieve the effect of expanding utilization channels and good taste
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Embodiment 1
[0013] Embodiment 1: Prepare 45 kg of white granulated sugar, 26 kg of syrup, 15 kg of coconut powder, 15 kg of Panax notoginseng powder after 100 mesh screening, 0.1 kg of citric acid, 0.03 kg of vanillin, and 20.5 kg of water; the production process is as follows:
[0014] (1) Sugar melting: Pour water into the weighed white sugar, turn on the steam to melt the sugar, wait until the white sugar is completely melted and boiled, the air pressure is controlled at 0.25??-0.30MPa, and the temperature is controlled at 105°C-110°C; ( 2) Filtration; the boiled sugar water is filtered with a 100-mesh filter, and the filter is cleaned in time after filtering;
[0015] (3) Cooking: Add the prepared Panax notoginseng powder into the filtrate and stir evenly. The temperature is below 160°C, concentrated to a water content below 3%, and the acidity is at PH=6-6.5. If it is concentrated at about ℃ to a water content of <3%, then the deepening of the color can be reduced.
[0016] (4) Co...
Embodiment 2
[0019] Embodiment 2: 46 kg of white granulated sugar, 25 kg of syrup, 16 kg of coconut powder, 20 kg of matsutake powder after screening through a 100-mesh sieve, 0.12 kg of citric acid, 0.04 kg of vanillin, 20 kg of water demand, according to embodiment 1 craft production.
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