Preparation process for high-fat dark brown sugar preserved plum candy
A preparation process and plum candy technology, which is applied in the confectionary industry, confectionery, food science, etc., can solve the problems of oil-water separation, difficulty in forming an emulsification system, and affecting the cooking effect, and achieve an easy-to-control effect
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Embodiment 1
[0023] A preparation process of high-fat brown sugar plum candy, which is characterized in that it includes six steps of plum meat pretreatment, sugar melting, emulsification, boiling, casting and selection:
[0024] (1) Pretreatment of plum meat:
[0025] The prepared dried plums are processed in a drying room, the temperature is set at 45° C., and the moisture is removed every 2 hours until the moisture content of the dried plums reaches 15%. After cooling the dried plums to room temperature, put them into a plum crusher for shredding, and control the size of the crushed plums within 2 cm; then pass the crushed plums through a 40-mesh sieve, remove the powder and fine plums, and leave the rest for use.
[0026] (2) Melting sugar:
[0027] Add water containing 20% of the mass percentage of white sugar into the sugar dissolving pot, open the heat source steam valve and agitator, and put white sugar, brown sugar and glucose syrup into it so that the mass percentage of sugar ...
Embodiment 2
[0040] A preparation process of high-fat brown sugar plum candy, which is characterized in that it includes six steps of plum meat pretreatment, sugar melting, emulsification, boiling, casting and selection:
[0041] (1) Pretreatment of plum meat:
[0042] The prepared dried plums are processed in a drying room, the temperature is set at 55° C., and the moisture is removed every 2 hours until the moisture content of the dried plums reaches 15%. After cooling the dried plums to room temperature, put them into a plum crusher for shredding, and control the size of the crushed plums within 2 cm; then pass the crushed plums through a 40-mesh sieve, remove the powder and fine plums, and leave the rest for use.
[0043] (2) Melting sugar:
[0044] Add water containing 20% of the mass percentage of white sugar into the sugar melting pot, open the heat source steam valve and agitator, and then put white sugar, brown sugar and glucose syrup into it so that the mass percentage of suga...
Embodiment 3
[0057] A preparation process of high-fat brown sugar plum candy, which is characterized in that it includes six steps of plum meat pretreatment, sugar melting, emulsification, boiling, casting and selection:
[0058] (1) Pretreatment of plum meat:
[0059] The prepared dried plums are processed in a drying room, the temperature is set at 65° C., and the moisture is removed every 2 hours until the moisture content of the dried plums reaches 15%. After cooling the dried plums to room temperature, put them into a plum crusher for shredding, and control the size of the crushed plums within 2 cm; then pass the crushed plums through a 40-mesh sieve, remove the powder and fine plums, and leave the rest for use.
[0060] (2) Melting sugar:
[0061] Add water containing 20% of the mass percentage of white sugar into the sugar dissolving pot, open the heat source steam valve and agitator, and put white sugar, brown sugar and glucose syrup into it so that the mass percentage of sugar ...
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