CN100450372C

CN100450372C - Fragile skin lollipop and its making method

Info

Publication number: CN100450372C
Application number: CNB200510032877XA
Authority: CN
Inventors: 林义鸿
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-01-16
Filing date: 2005-01-16
Publication date: 2009-01-14
Anticipated expiration: 2025-01-16
Also published as: CN1647676A

Abstract

The present invention discloses a sugar stick with a crisp hull, and a fabrication method thereof. The sugar stick with a crisp hull is mainly composed of white sugar, glucose syrup, refined milk, anhydrous cream, refined salt, soybean lecithin, sandwiches, chocolate coating materials and water. All materials are proportionally saccharified, filtered, boiled in vacuum, shaped and spread. The fabrication method breaks through technology for fabricating the single hard candy structure of traditional sugar sticks. The sugar stick with a crisp hull is a new candy product with the advantages of health care, multiple hierarchies, multiple taste and good mouth feel together.

Description

Crackling lollipop and compound method thereof

The present invention relates to a kind of candy of food service industry, relate in particular to a kind of health care, multi-level, many flavours, crackling lollipop and compound method thereof that mouthfeel is good.

Candy is made history in food industry longer, of a great variety, lollipop is one of kind wherein, but traditional lollipop all is single hard candy structure, weakness such as the ubiquity level is single, taste is single, and mouthfeel is general are along with the improve of people's living standard, the lollipop of this single hard candy structure does not satisfy people's requirement far away, and therefore developing a kind of novel lollipop production technology has become the problem that domestic and international urgent need solves.

The objective of the invention is to overcome the deficiencies in the prior art part and a kind of crackling lollipop and compound method thereof that collects health care, multi-level, many flavours and four kinds of advantages of mouthfeel is provided.

For achieving the above object, crackling lollipop of the present invention is mainly by white granulated sugar 32-40%, glucose syrup 28-33%, condensed milk 7-11%, anhydrous butter oil 3-5%, refined salt 0.5-1%, soybean lecithin 0.1-0.3%, sandwich material 2-4%, coating chocolate material 8-14% and water 16-19%.

Contain in the described sandwich material wherein white sand Icing Sugar 30%, milk powder 25%, cocoa power 11%, rape oil 25%, maltodextrin 7.2%, soybean lecithin 0.35%, anhydrous butter oil 1.15%, carmine lake 0.008%, strawberry essence 0.292% heat according to a certain weight ratio the correct grinding make.

Containing white sand Icing Sugar 30%, substitute of cocoa fat 32%, milk powder 8%, cocoa power 11%, soybean lecithin 0.3%, refined salt 0.2%, glycerin monostearate 0.5%, maltodextrin 18% heating correct grinding in the described coating chocolate material wherein forms.

The compound method of crackling lollipop of the present invention is as follows:

A, will pour the steam-jacked kettle of cleaning into by the water of proportioning 16-19%, quantitative white granulated sugar 32-40%, glucose syrup 28-33%, refined salt 0.5-1%, soybean lecithin 0.1-0.3%, anhydrous butter oil 3-5%, condensed milk 7-11% are dropped into successively by crackling lollipop proportioning in the heating back, constantly stir, fully dissolve the formation liquid glucose until white granulated sugar, and be heated to the liquid glucose boiling, close thermal source;

B, the liquid glucose after dissolving are delivered to filter by the syrup pipeline, and with 80-100 purpose screen filtration, packing into, it is standby to store bucket;

C, open the sugared valve of advancing of its sky sugar boiler, constant displacement pump, steam valve successively, advance vacuum sugar cooker vapours infusion with storing a barrel liquid glucose that has filtered by the even pump of syrup tube, each infusion liquid glucose 15-20 kilogram, when steam pressure reach every square centimeter more than 6 kilograms, when 140 ℃ of liquid glucose temperature, vavuum pump 760 millimetress of mercury, carry air to destroy vacuum, emit massecuite and divide at the steel cooler pan and constantly turn cooling;

D, will cool off good massecuite and drop into the sandwich bed that rolls, open sandwich pump, pump into sandwich material on one side, pull out sugared bar equably on one side, and more sugared bar be sent into a sugar grain forming machine and form processing, make sugared;

E, plug the glue rod on the sugar grain of select, clamp glue rod upper end with clip, hang over and be coated with the last layer chocolate material on the coating machine, and carry out cooling processing, chilling temperature is controlled at below 5 ℃, and the candy that cooling is good promptly obtains the crackling lollipop through packing.

Described sandwich material process for preparation is as follows: earlier white granulated sugar is ground to form powdery with pulverizer, open refiner then, dropping into 25 kilograms of rape oils, 1.15 kilograms of anhydrous butter oils, 30 kilograms of powdery white granulated sugars, 25 kilograms of milk powder, 7.2 kilograms of maltodextrins, 11 kilograms of cocoa powers, 0.35 kilogram of soybean lecithin, 0.008 kilogram of carmine lake, strawberry essence successively finish grindes for 0.292 kilogram, the correct grinding temperature is controlled at below 45 ℃, time, fineness promptly got sandwich material below 20 microns after testing more than 20 hours.

Described coating chocolate material process for preparation is as follows: earlier white granulated sugar is ground to form powdery with pulverizer, with the jacketed pan heating substitute of cocoa fat is fused into liquid again, heating-up temperature is less than 60 ℃, open refiner then, drop into 32 kilograms of aqueous substitute of cocoa fat successively, 30 kilograms of powdery white granulated sugars, 8 kilograms of milk powder, 11 kilograms of cocoa powers, 0.2 kilogram of refined salt, 18 kilograms of maltodextrins, 0.3 kilogram of soybean lecithin, 0.5 kilogram of glycerin monostearate, the correct grinding temperature is controlled at below 45 ℃, the correct grinding time, fineness promptly got the coating chocolate material below 20 microns after testing more than 20 hours.

Crackling lollipop of the present invention, in preparation, soybean lecithin and cocoa power are mixed, make phytosterol of soybean and the flavanols composition mixed edible in the cocoa, up-to-date medical research shows can significantly reduce the body's cholesterol level, and health is played the health care positive role.Comprise sandwich of layers, sugared body, coating three-decker in the lollipop, and contain pulp in the sandwich of layers, coating has the mouthfeel of chocolate crisp, milk, cocoa, be more suitable for multiple hierarchy of consumption consumer's taste, therefore crackling lollipop of the present invention is compared with traditional lollipop, has health care, multi-level, many flavours, the good advantage of mouthfeel.

The present invention is further illustrated with embodiment below:

According to white granulated sugar: glucose syrup: condensed milk: anhydrous butter oil: refined salt: soybean lecithin: sandwich material: coating chocolate material: water=6.2: 5: 1.2: 0.8: 0.12: 0.04: 0.4: 2.6: 3 ratio, 60 kilograms water is poured into the steam-jacked kettle of cleaning, add quantitative white granulated sugar after the heating successively, glucose syrup, refined salt, soybean lecithin, anhydrous butter oil, condensed milk, constantly stir, fully dissolve the formation liquid glucose until white granulated sugar, and be heated to liquid glucose boiling, close thermal source, again the liquid glucose after dissolving is delivered to filter by the syrup pipeline, with 100 purpose screen filtrations, packing into, it is standby to store bucket, open the sugared valve of advancing of vacuum sugar cooker then successively, constant displacement pump, steam valve, advance vacuum sugar cooker vapours infusion with storing a barrel liquid glucose that has filtered by the even pump of syrup tube, 19 kilograms of each infusion liquid glucoses, when steam pressure reaches every square centimeter more than 6 kilograms, 140 ℃ of liquid glucose temperature, during vavuum pump 760 millimetress of mercury, open passway, vaporization chamber upper and lower, observe massecuite and concentrate amount, carry air to destroy vacuum then, emitting massecuite divides at the steel cooler pan and constantly turns cooling, turn and want evenly, make massecuite neither too hard, nor too soft, no lump, and control the cooling velocity of massecuite well, to cool off good massecuite again and drop into the sandwich bed that rolls, when treating that syrup is rolled to the bed outlet, open sandwich pump, pump into sandwich material on one side, pull out sugared bar on one side equably, again sugared bar is sent into sugar grain forming machine and form processing, make the sugar grain, on the sugar grain of select, plug the glue rod at last, clamp glue rod upper end with clip, hang over and be coated with the last layer chocolate material on the coating machine, and carry out cooling processing, the cooling tunnel temperature is controlled at below 5 ℃, at last the good crackling lollipop packing warehouse-in of cooling.

Claims

1, a kind of crackling lollipop is characterized in that: contain white granulated sugar 32-40%, glucose syrup 28-33%, condensed milk 7-11%, anhydrous butter oil 3-5%, refined salt 0.5-1%, soybean lecithin 0.1-0.3%, sandwich material 2-4%, coating chocolate material 8-14% and water 16-19% in this crackling lollipop;

Contain white sand Icing Sugar 30%, milk powder 25%, cocoa power 11%, rape oil 25%, maltodextrin 7.2%, soybean lecithin 0.35%, anhydrous butter oil 1.15%, carmine lake 0.008%, strawberry essence 0.292% in the sandwich material wherein;

Contain white sand Icing Sugar 30%, substitute of cocoa fat 32%, milk powder 8%, cocoa power 11%, soybean lecithin 0.3%, refined salt 0.2%, glycerin monostearate 0.5%, maltodextrin 18% in the coating chocolate material wherein;

With the white sand Icing Sugar, milk powder, cocoa power, rape oil, maltodextrin, soybean lecithin, anhydrous butter oil, carmine lake, strawberry essence heating correct grinding is made sandwich material, with white granulated sugar, glucose syrup, condensed milk, anhydrous butter oil, refined salt, soybean lecithin, and the water Hybrid Heating is boiled into massecuite, with the white sand Icing Sugar, substitute of cocoa fat, milk powder, cocoa power, soybean lecithin, refined salt, glycerin monostearate, maltodextrin heating correct grinding is made the coating chocolate material, wrap sandwich material with massecuite and make the sugar grain, wrap the sugar grain with the coating chocolate material again and make three layers of crackling lollipop.

2, a kind of compound method of the lollipop of crackling according to claim 1, it is characterized in that: this method comprises the steps:

C, open the sugared valve of advancing of vacuum sugar cooker, constant displacement pump, steam valve successively, advance vacuum sugar cooker vapours infusion with storing a barrel liquid glucose that has filtered by the even pump of syrup tube, each infusion liquid glucose 15-20 kilogram, when steam pressure reach every square centimeter more than 6 kilograms, when 140 ℃ of liquid glucose temperature, vavuum pump 760 millimetress of mercury, carry air to destroy vacuum, emit massecuite and divide at the steel cooler pan and constantly turn cooling;

3, the compound method of crackling lollipop according to claim 2, it is characterized in that: described sandwich material compound method is as follows: earlier white granulated sugar is ground to form powdery with pulverizer, open refiner then, drop into 25 kilograms of rape oils successively, 1.15 kilograms of anhydrous butter oils, 30 kilograms of powdery white granulated sugars, 25 kilograms of milk powder, 7.2 kilograms of maltodextrins, 11 kilograms of cocoa powers, 0.35 kilogram of soybean lecithin, 0.008 kilogram of carmine lake, strawberry essence finish grindes for 0.292 kilogram, the correct grinding temperature is controlled at below 45 ℃, time, fineness promptly got sandwich material below 20 microns after testing more than 20 hours.

4. the compound method of crackling lollipop according to claim 2, it is characterized in that: described coating chocolate material compound method is as follows: earlier white granulated sugar is ground to form powdery with pulverizer, with the jacketed pan heating substitute of cocoa fat is dissolved into liquid again, heating-up temperature is less than 60 ℃, open refiner then, drop into 32 kilograms of aqueous substitute of cocoa fat successively, 30 kilograms of powdery white granulated sugars, 8 kilograms of milk powder, 11 kilograms of cocoa powers, 0.2 kilogram of refined salt, 18 kilograms of maltodextrins, 0.3 kilogram of soybean lecithin, 0.5 kilogram of monoglyceride, the correct grinding temperature is controlled at below 45 ℃, the correct grinding time, fineness promptly got the coating chocolate material below 20 microns after testing more than 20 hours.