Candy and preparation method thereof

Abstract

The invention provides a candy. The candy is prepared from the following raw materials in percentage by weight: 50-95 percent of sweetener, 1-11 percent of grease, 3-35 percent of dairy food, 0.01-0.8 percent of emulsifier, 0.3-3 percent of food gum, 0-0.1 percent of pigment and 0-0.3 percent of essence. The candy prepared from the raw materials has high nutrient content and excellent product quality. The invention also provides a preparation method of the candy. The method comprises the following steps of: in a candy making process, boiling the mixture of raw materials such as the sweetener, the dairy food, the grease and the like under a vacuumized condition (namely, a low air pressure condition); and lowering the boiling point of the mixture to ensure that the raw materials are fully dispersed and mixed, the boiling temperature (between 90 DEG C and 110 DEG C) is lowered simultaneously, nutrients such as proteins, fat and the like contained in the raw materials are prevented from being damaged in a production process, and the obtained candy can keep the original juice and flavor and has rich nutrition and good mouthfeel.

Description

A kind of candy and preparation method thereof technical field The present invention relates to a kind of candy and its preparation method. Background technique In the traditional candy production process, there are two main processes for cooking sweeteners, or mixtures of sweeteners and other raw materials: one is normal temperature cooking, and the other is high temperature cooking. When the normal temperature cooking process is adopted, the sweetener or the mixture of the sweetener and other raw materials is boiled with a general open flame. The disadvantages of the normal temperature cooking process are: the temperature is unstable and difficult to control, so that the heat of dissolution of the sugar solution cannot be in a saturated state of the dispersed phase, resulting in unstable product quality, low production capacity, and the hygienic and physical and chemical indicators cannot be effectively controlled. . When using the high-temperature cooking process, b...

AI Technical Summary

Problems solved by technology

The disadvantages of the normal temperature cooking process are: the temperature is unstable and difficult to control, so that the heat of dissolution of the sugar solution cannot be in a saturated state of the dispersed phase, resulting in unstable product quality, low production capacity, and the hygienic and physical and chemical indicators cannot be effectively controlled.

When using the high-temperature cooking process, because the cooking temperature is too high (for example, the cooking temperature of traditional hard candy is 145-150°C), the ingredients (such as protein and fat) in some raw materials are destroyed during the cooking process. Destroy or decompose, unable to keep the original juice and flavor of the produced candy