阅读说明：本技术 充气糖果及其制备工艺 (Aerated candy and preparation process thereof ) 是由 罗明秀 于 2020-05-19 设计创作，主要内容包括：本发明公开了充气糖果及其制备工艺,采用熬糖充气锅设备熬煮、真空降温程序、充气搅拌器起泡的连续工艺配合,通过精确设定熬糖温度和起泡温度,能够提高充气糖膏的起泡效果,具有充气速度快、起泡稳定的特点,提高充气糖果的口感和品质。(The invention discloses an aerated candy and a preparation process thereof, wherein a sugar boiling and aerating pot device is adopted for boiling, a vacuum cooling program and an aerated stirrer are adopted for foaming, the bubbling effect of aerated massecuite can be improved by accurately setting the sugar boiling temperature and the bubbling temperature, the aerated candy has the characteristics of high aerating speed and stable bubbling, and the taste and the quality of the aerated candy are improved.)

1. The preparation process of the aerated candy is characterized by comprising the following steps: the method comprises the following steps:

(1) dissolving white granulated sugar, maltose syrup and water to obtain a dissolved sugar solution;

(2) filtering the dissolved sugar liquid, feeding the filtered dissolved sugar liquid into sugar boiling aerated pot equipment, and boiling the sugar liquid at the temperature of 126-128 ℃ for 20-25 min to obtain concentrated syrup;

(3) vacuum cooling the concentrated syrup to 116-118 ℃;

(4) adding foaming agent into the syrup after vacuum cooling, and foaming in an inflatable stirrer to obtain inflatable massecuite;

(5) adding nutlet, whole milk powder and anhydrous cream into the aerated confection, and stirring in a stirrer to obtain confection;

(6) and forming and packaging the sugar blank to obtain the aerated candy product.

2. A process for preparing an aerated confection according to claim 1 wherein: in the step (1), a mixture of white granulated sugar, maltose syrup and water is heated to 105-107 ℃ to prepare a dissolved sugar solution.

3. A process for preparing an aerated confection according to claim 1 wherein: the sugar degree of the solution sugar liquor in the step (1) is 75-80%.

4. A process for preparing an aerated confection according to claim 1 wherein: in the step (2), the dissolved sugar solution is filtered by using a filter screen, and the mesh number of the filter screen is 80-100.

5. A process for preparing an aerated confection according to claim 1 wherein: in the step (2), the pressure of the sugar boiling inflatable pot equipment is controlled to be 0.6-0.8 MPa.

6. A process for preparing an aerated confection according to claim 1 wherein: in the step (3), the pressure of vacuum cooling is controlled to be 0.04-0.06 MPa.

7. A process for preparing an aerated confection according to claim 1 wherein: in the step (4), the mass ratio is (4.5-5): (1.5-2) adding the egg white and the honey into a stirrer, foaming to obtain a foaming agent, and adding into a sugar solution subjected to vacuum cooling.

8. An aerated confection, characterized by: an aerated confection made by any one of claims 1 to 7.

9. The aerated confection of claim 8, wherein: the material comprises the following raw material components in parts by weight: white granulated sugar: 40-45 parts of maltose syrup: 80-85 parts of foaming agent: 4.5-5 parts of nutlet: 70-80 parts of whole milk powder: 5-7 parts of anhydrous cream: 3-4 parts.

10. The aerated confection of claim 9, wherein: the nutlet comprises red date and walnut kernel.

Technical Field

The invention belongs to the technical field of food, and particularly relates to an aerated candy and a preparation process thereof.

Background

The aerated candy is a kind of candy with loose texture, low density, increased volume and changed color and luster, which is made by adding foaming agent during the production process and filling countless fine bubbles into the candy body through mechanical stirring. Nougat, a kind of aerated candy, is also called protein candy, is a semi-soft candy made by aeration processing of protein, syrup, nutlet, etc., and has more pores visible on the section, loose structure and fine tissue. During the preparation process, the protein is quickly stirred and mixed with a large amount of air to form a foam adsorption layer with rich and stable bubble content, when sugar liquid boiled to a certain concentration is added, the sugar and other ingredients can be uniformly distributed in the protein foam under the condition of continuous stirring, so that the original thin and soft foam tissue becomes thick and gradually firmer. Of course, in order to increase the stress and structural integrity of the candy body, nuts or seeds are often added as a filling to make, for example, almond nougat, pine nut nougat, peanut nougat, and the like.

The prior patent document CN101731424A (a nougat and a production method thereof, 20100616) discloses a nougat finished product prepared by using 45-50 peanut kernels, 55-60 maltose, 20-25 milk powder, 7-10 xylitol, 6-9 cream, 0.6-0.9 vanillin, 0.6-0.8 protein foaming powder, 1-2 honey and 0.5-0.8 dried protein as raw materials, and mixing the raw materials into syrup, molding, selecting and packaging. In the production method, malt syrup formed by dissolving maltose needs to be decocted in two batches, part of the malt syrup is filtered and heated to 100-120 ℃ to be decocted for 8-10 hours, then the filtered malt syrup is mixed with protein foaming powder and protein dry solution to prepare sugar-bubble base, the rest part of the malt syrup is filtered and heated to 134-138 ℃ to be decocted for 20-22 hours, and then the filtered malt syrup is mixed with the sugar-bubble base, peanut kernels, milk powder, xylitol, cream and the like to be accompanied with sugar paste. The preparation method adopts maltose as syrup, and has long decocting time and complicated decocting process.

The prior patent document CN108522769A (date nougat and preparation method, 2018.09.14) discloses a method for preparing the date nougat by using date blocks, shelled melon seeds, shelled peanuts, egg albumen powder, corn starch, white granulated sugar, maltose syrup, milk powder and the like as raw materials, and performing pretreatment of the raw materials, preparation of a composite foaming agent, decoction of the syrup, cooling, blending, sealed freezing, low-temperature crushing, spray puffing, die pressing and block cutting, sealed packaging and the like. In the preparation method, white granulated sugar and maltose syrup are mixed according to the proportion of 1: 1, pouring the mixture into a constant-temperature magnetic stirrer, adjusting the rotating speed of the constant-temperature magnetic stirrer to 55-75 r/min when the temperature rises to 120 ℃, starting to stir slowly for 15-20 min, then carrying out temperature programming, adjusting the temperature to rise to 140 ℃, and completely dissolving the decocted sugar solution. The boiling procedure is repeated, and the operation control difficulty is large.

Disclosure of Invention

The invention aims to provide an inflatable candy and a preparation process thereof, which adopt continuous process coordination of boiling of a sugar boiling and inflating pot device, vacuum cooling program and inflation of an inflation stirrer, can improve the foaming effect of the inflatable massecuite by accurately setting the sugar boiling temperature and the foaming temperature, has the characteristics of high inflation speed and stable foaming, and improves the taste and the quality of the inflatable candy.

The invention is realized by the following technical scheme: the preparation process of the aerated candy comprises the following steps:

(1) dissolving white granulated sugar, maltose syrup and water to obtain a dissolved sugar solution;

(2) filtering the dissolved sugar liquid, feeding the filtered dissolved sugar liquid into sugar boiling aerated pot equipment, and boiling the sugar liquid at the temperature of 126-128 ℃ for 20-25 min to obtain concentrated syrup;

(3) vacuum cooling the concentrated syrup to 116-118 ℃;

(4) adding foaming agent into the syrup after vacuum cooling, and foaming in an inflatable stirrer to obtain inflatable massecuite;

(5) adding nutlet, whole milk powder and anhydrous cream into the aerated confection, and stirring in a stirrer to obtain confection;

(6) and forming and packaging the sugar blank to obtain the aerated candy product.

In the step (1), a mixture of white granulated sugar, maltose syrup and water is heated to 105-107 ℃ to prepare a dissolved sugar solution.

The sugar degree of the solution sugar liquor in the step (1) is 75-80%.

In the step (2), the dissolved sugar solution is filtered by using a filter screen, and the mesh number of the filter screen is 80-100.

In the step (2), the pressure of the sugar boiling inflatable pot equipment is controlled to be 0.6-0.8 MPa.

In the step (3), the pressure of vacuum cooling is controlled to be 0.04-0.06 MPa.

In the step (4), the mass ratio is (4.5-5): (1.5-2) adding the egg white and the honey into a stirrer, foaming to obtain a foaming agent, and adding into a sugar solution subjected to vacuum cooling.

The aerated candy is prepared by the method.

The material comprises the following raw material components in parts by weight: white granulated sugar: 40-45 parts of maltose syrup: 80-85 parts of foaming agent: 4.5-5 parts of nutlet: 70-80 parts of whole milk powder: 5-7 parts of anhydrous cream: 3-4 parts.

The nutlet comprises red dates and walnut kernels, and the mass ratio of the red dates to the walnut kernels can be controlled to be (35-40): (35-40).

Compared with the prior art, the invention has the following advantages and beneficial effects:

(1) on the basis of the existing aerated candy process formula, the invention adopts the process flow of quickly cooling the materials and then aerating at low temperature, can improve the aerating speed and has stable foaming.

(2) The invention adopts sugar boiling and aerating pot equipment for boiling, and carries out aerating stirring and foaming after being assisted with a vacuum cooling program, and through the cooperation of the continuous process, the sugar boiling temperature and the foaming temperature can be accurately set, and the invention has the advantages of shortening the production time, enhancing the foaming effect, improving the taste and quality of the aerated candy and the like.

(3) The sugar boiling and aerating pot device adopts a vacuum film technology, can obviously simplify the sugar boiling process and shorten the sugar boiling time in the application process, has the characteristic of reducing the process energy consumption, and can reduce the generation of reducing sugar in the materials and provide guarantee for the quality of the subsequent aerated candy products by vacuum concentration for 20-25 min at the temperature of 126-128 ℃.

(4) The invention adopts the sugar boiling and inflating pot device to simultaneously realize the continuous operation of vacuum concentration and vacuum cooling so as to simplify the prior secondary foaming process, realizes vacuum rapid cooling after vacuum film boiling by using the sugar boiling and inflating pot device, realizes vacuum cooling assistance and then carries out primary foaming to prepare the inflatable massecuite, and can improve the foaming effect of the massecuite.

(5) The invention can adopt continuous process control and production, has reasonable equipment design, and can accurately control the temperature and pressure of each procedure, thereby keeping the consistency of product quality.

Detailed Description

The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.

Example 1:

the embodiment relates to an aerated candy and a preparation process thereof.

The aerated candy is prepared from the following raw materials in parts by weight: white granulated sugar: 40 parts, maltose syrup: 85 parts, foaming agent: 5 parts of red dates: 40 parts of walnut kernel: 40 parts of whole milk powder: 7 parts of anhydrous cream: and 3 parts. Wherein the foaming agent is prepared from the following raw materials in a mass ratio of 5: 2 and honey, and adding into a stirrer to foam. According to the proportioning of the raw material components, the following process flows are carried out:

dissolving sugar, namely adding the white granulated sugar and the maltose syrup into 15 parts of water, heating to 105 ℃ to prepare a dissolved sugar solution with the sugar degree of 80%, and standing for a moment after the solution sugar solution is boiled in the dissolving process so as to fully dissolve the white granulated sugar.

Decocting, filtering the dissolved sugar solution obtained in sugar dissolving process with 80 mesh filter screen to remove foreign matter, feeding into sugar decocting gas-filled pot equipment, decocting at 126 deg.C under vacuum pressure of 0.6MPa for 20min, and making into concentrated syrup.

And (3) vacuum cooling, namely continuously carrying out vacuum cooling on the concentrated syrup obtained by boiling in a sugar boiling aerated pan device to 116 ℃, and controlling the pressure of vacuum cooling to be 0.04 MPa.

Foaming, adding foaming agent into the syrup after vacuum cooling, and foaming in an inflatable stirrer to obtain the inflatable massecuite, wherein the stirring speed of the inflatable stirrer is controlled at 100r/min, and the stirring time is controlled at 2 min.

Blending, adding fructus Jujubae, semen Juglandis, whole milk powder and anhydrous butter into the above gas-filled confection, and stirring in a stirrer to obtain sugar blank.

And (3) forming, namely putting the sugar blank into a forming tabletting machine for cutting into pieces for forming, and packaging the cut semi-finished products into bags by a pillow type packaging machine to obtain the red date walnut sugar product.

Example 2:

the embodiment relates to an aerated candy and a preparation process thereof.

The aerated candy is prepared from the following raw materials in parts by weight: white granulated sugar: 45 parts, maltose syrup: 80 parts, foaming agent: 4.5 parts of red dates: 35 parts of walnut kernel: 35 parts, whole milk powder: 7 parts of anhydrous cream: 4 parts. Wherein the foaming agent is prepared from the following raw materials in a mass ratio of 4.5: 2 and honey, and adding into a stirrer to foam.

According to the proportioning of the raw material components, the following process flows are carried out:

dissolving sugar, namely adding the white granulated sugar and the maltose syrup into 15 parts of water, heating to 107 ℃ to prepare a dissolved sugar solution with the sugar degree of 80%, and standing for a moment after the solution sugar solution is boiled in the dissolving process so as to fully dissolve the white granulated sugar.

Decocting, filtering the dissolved sugar solution obtained in sugar dissolving process with 80 mesh filter screen to remove foreign matter, feeding into sugar decocting gas-filled pot equipment, decocting at 126 deg.C under vacuum pressure of 0.8MPa for 25min, and making into concentrated syrup.

And (3) vacuum cooling, namely continuously cooling the concentrated syrup obtained by boiling in a sugar boiling aerated pan device to 116 ℃ in vacuum, and controlling the pressure of vacuum cooling to be 0.06 MPa.

Foaming, adding foaming agent into the syrup after vacuum cooling, and foaming in an inflatable stirrer to obtain the inflatable massecuite, wherein the stirring speed of the inflatable stirrer is controlled at 100r/min, and the stirring time is controlled at 2.5 min.

Blending, adding fructus Jujubae, semen Juglandis, whole milk powder and anhydrous butter into the above gas-filled confection, and stirring in a stirrer to obtain sugar blank.

And (3) forming, namely putting the sugar blank into a forming tabletting machine for cutting into pieces for forming, and packaging the cut semi-finished products into bags by a pillow type packaging machine to obtain the red date walnut sugar product.

Example 3:

the embodiment relates to an aerated candy and a preparation process thereof.

The aerated candy is prepared from the following raw materials in parts by weight: white granulated sugar: 40 parts, maltose syrup: 80 parts, foaming agent: 5 parts of red dates: 40 parts of walnut kernel: 35 parts, whole milk powder: 6 parts of anhydrous cream: and 3 parts. Wherein the foaming agent adopts a mass ratio of 1: 0.3 of egg white and honey, and adding into a stirrer for foaming.

According to the proportioning of the raw material components, the following process flows are carried out:

dissolving sugar, namely adding the white granulated sugar and the maltose syrup into 12 parts of water, heating to 106 ℃ to prepare a dissolved sugar solution with the sugar degree of 75%, and standing for a moment after the solution sugar solution is boiled in the dissolving process so as to fully dissolve the white granulated sugar.

Decocting, filtering the dissolved sugar solution obtained in sugar dissolving process with 80 mesh filter screen to remove foreign matter, feeding into sugar decocting gas-filled pot equipment, decocting at 126 deg.C under vacuum pressure of 0.6MPa for 25min, and making into concentrated syrup.

And (3) vacuum cooling, namely continuously carrying out vacuum cooling on the concentrated syrup obtained by boiling in a sugar boiling aerated pan device to 116 ℃, and controlling the pressure of vacuum cooling to be 0.04 MPa.

Foaming, adding foaming agent into the syrup after vacuum cooling, and foaming in an air-filled stirrer to obtain the aerated massecuite, wherein the stirring speed of the air-filled stirrer is controlled at 105r/min, and the stirring time is controlled at 3 min.

Blending, adding fructus Jujubae, semen Juglandis, whole milk powder and anhydrous butter into the above gas-filled confection, and stirring in a stirrer to obtain sugar blank.

And (3) forming, namely putting the sugar blank into a forming tabletting machine for cutting into pieces for forming, and packaging the cut semi-finished products into bags by a pillow type packaging machine to obtain the red date walnut sugar product.

Example 4:

the embodiment relates to an aerated candy and a preparation process thereof.

The aerated candy is prepared from the following raw materials in parts by weight: white granulated sugar: 42 parts, maltose syrup: 81 parts, foaming agent: 4.5 parts of red dates: 38 parts of walnut kernel: 40 parts of whole milk powder: 5 parts, anhydrous cream: and 3 parts. Wherein the foaming agent is prepared from the following raw materials in a mass ratio of 5: 2 and honey, and adding into a stirrer to foam.

According to the proportioning of the raw material components, the following process flows are carried out:

dissolving sugar, namely adding the white granulated sugar and the maltose syrup into 15 parts of water, heating to 105 ℃ to prepare a dissolved sugar solution with the sugar degree of 76%, and standing for a moment after the solution sugar solution is boiled in the dissolving process so as to fully dissolve the white granulated sugar.

Decocting, filtering the dissolved sugar solution with 80 mesh filter screen to remove foreign matter, feeding into a sugar decocting gas-filled pot, decocting at 128 deg.C under vacuum pressure of 0.6MPa for 25min, and making into concentrated syrup.

And (3) vacuum cooling, namely continuously cooling the concentrated syrup obtained by boiling in a sugar boiling aerated pan device to 118 ℃ in vacuum, and controlling the pressure of vacuum cooling to be 0.06 MPa.

Foaming, adding foaming agent into the syrup after vacuum cooling, and foaming in an inflatable stirrer to obtain the inflatable massecuite, wherein the stirring speed of the inflatable stirrer is controlled to be 120r/min, and the stirring time is controlled to be 2 min.

Blending, adding fructus Jujubae, semen Juglandis, whole milk powder and anhydrous butter into the above gas-filled confection, and stirring in a stirrer to obtain sugar blank.

And (3) forming, namely putting the sugar blank into a forming tabletting machine for cutting into pieces for forming, and packaging the cut semi-finished products into bags by a pillow type packaging machine to obtain the red date walnut sugar product.

Example 5:

the embodiment relates to an aerated candy and a preparation process thereof.

The aerated candy is prepared from the following raw materials in parts by weight: white granulated sugar: 44 parts, maltose syrup: 82 parts, foaming agent: 4.6 parts of red dates: 35 parts of walnut kernel: 40 parts of whole milk powder: 6 parts of anhydrous cream: 4 parts. Wherein the foaming agent is prepared from the following raw materials in a mass ratio of 4.8: 1.5 adding egg white and honey into a stirrer, and foaming.

According to the proportioning of the raw material components, the following process flows are carried out:

dissolving sugar, namely adding the white granulated sugar and the maltose syrup into 14 parts of water, heating to 106 ℃ to prepare a dissolved sugar solution with the sugar degree of 78%, and standing for a moment after the solution sugar solution is boiled in the dissolving process so as to fully dissolve the white granulated sugar.

Decocting, filtering the dissolved sugar solution with 90 mesh filter screen to remove foreign matters, feeding into a sugar decocting gas-filled pot, decocting at 127 deg.C under vacuum pressure of 0.7MPa for 24min, and making into concentrated syrup.

And (3) vacuum cooling, namely continuously carrying out vacuum cooling on the concentrated syrup obtained by boiling in a sugar boiling aerated pan device to 116 ℃, and controlling the pressure of vacuum cooling to be 0.05 MPa.

Foaming, adding foaming agent into the syrup after vacuum cooling, and foaming in an inflatable stirrer to obtain the inflatable massecuite, wherein the stirring speed of the inflatable stirrer is controlled at 110r/min, and the stirring time is controlled at 3 min.

Blending, adding fructus Jujubae, semen Juglandis, whole milk powder and anhydrous butter into the above gas-filled confection, and stirring in a stirrer to obtain sugar blank.

And (3) forming, namely putting the sugar blank into a forming tabletting machine for cutting into pieces for forming, and packaging the cut semi-finished products into bags by a pillow type packaging machine to obtain the red date walnut sugar product.

Example 6:

the embodiment relates to an aerated candy and a preparation process thereof.

The aerated candy is prepared from the following raw materials in parts by weight: white granulated sugar: 42 parts, maltose syrup: 84 parts, foaming agent: 5 parts of red dates: 40 parts of walnut kernel: 40 parts of whole milk powder: 5 parts, anhydrous cream: and 3 parts. Wherein the foaming agent is prepared from the following raw materials in a mass ratio of 4.5: 1.6 adding egg white and honey into a stirrer, and foaming.

According to the proportioning of the raw material components, the following process flows are carried out:

dissolving sugar, namely adding the white granulated sugar and the maltose syrup into 15 parts of water, heating to 107 ℃ to prepare a dissolved sugar solution with the sugar degree of 79%, and standing for a moment after the solution sugar solution is boiled in the dissolving process so as to fully dissolve the white granulated sugar.

Decocting, filtering the dissolved sugar solution obtained in sugar dissolving process with 100 mesh filter screen to remove foreign matter, feeding into sugar decocting gas-filled pot equipment, decocting at 126 deg.C under vacuum pressure of 0.8MPa for 20min, and making into concentrated syrup.

And (3) vacuum cooling, namely continuously cooling the concentrated syrup obtained by boiling in a sugar boiling aerated pan device to 116 ℃ in vacuum, and controlling the pressure of vacuum cooling to be 0.06 MPa.

Foaming, adding foaming agent into the syrup after vacuum cooling, and foaming in an air-filled stirrer to obtain the aerated massecuite, wherein the stirring speed of the air-filled stirrer is controlled at 115r/min, and the stirring time is controlled at 3 min.

Blending, adding fructus Jujubae, semen Juglandis, whole milk powder and anhydrous butter into the above gas-filled confection, and stirring in a stirrer to obtain sugar blank.

And (3) forming, namely putting the sugar blank into a forming tabletting machine for cutting into pieces for forming, and packaging the cut semi-finished products into bags by a pillow type packaging machine to obtain the red date walnut sugar product.

Example 7:

the embodiment relates to an aerated candy and a preparation process thereof.

The aerated candy is prepared from the following raw materials in parts by weight: white granulated sugar: 40 parts, maltose syrup: 83 parts, foaming agent: 5 parts of red dates: 35 parts of walnut kernel: 35 parts, whole milk powder: 6 parts of anhydrous cream: 4 parts. Wherein the foaming agent is prepared from the following raw materials in a mass ratio of 5: 1.5 adding egg white and honey into a stirrer, and foaming.

According to the proportioning of the raw material components, the following process flows are carried out:

dissolving sugar, namely adding the white granulated sugar and the maltose syrup into 15 parts of water, heating to 106 ℃ to prepare a dissolved sugar solution with the sugar degree of 76%, and standing for a moment after the solution sugar solution is boiled in the dissolving process so as to fully dissolve the white granulated sugar.

Decocting, filtering the dissolved sugar solution obtained in sugar dissolving process with 80 mesh filter screen to remove foreign matter, feeding into sugar decocting gas-filled pot equipment, decocting at 126 deg.C under vacuum pressure of 0.7MPa for 22min, and making into concentrated syrup.

And (3) vacuum cooling, namely continuously carrying out vacuum cooling on the concentrated syrup obtained by boiling in a sugar boiling aerated pan device to 116 ℃, and controlling the pressure of vacuum cooling to be 0.05 MPa.

Foaming, adding foaming agent into the syrup after vacuum cooling, and foaming in an inflatable stirrer to obtain the inflatable massecuite, wherein the stirring speed of the inflatable stirrer is controlled at 100r/min, and the stirring time is controlled at 3 min.

Blending, adding fructus Jujubae, semen Juglandis, whole milk powder and anhydrous butter into the above gas-filled confection, and stirring in a stirrer to obtain sugar blank.

And (3) forming, namely putting the sugar blank into a forming tabletting machine for cutting into pieces for forming, and packaging the cut semi-finished products into bags by a pillow type packaging machine to obtain the red date walnut sugar product.

Example 8:

the embodiment relates to an aerated candy and a preparation process thereof.

The aerated candy is prepared from the following raw materials in parts by weight: white granulated sugar: 45 parts, maltose syrup: 80 parts, foaming agent: 4.6 parts of red dates: 36 parts of walnut kernel: 36 parts of whole milk powder: 5 parts, anhydrous cream: and 3 parts. Wherein the foaming agent is prepared from the following raw materials in a mass ratio of 5: 1.8 adding egg white and honey into a stirrer, and foaming.

According to the proportioning of the raw material components, the following process flows are carried out:

dissolving sugar, namely adding the white granulated sugar and the maltose syrup into 13 parts of water, heating to 106 ℃ to prepare a dissolved sugar solution with the sugar degree of 77%, and standing for a moment after the solution sugar solution is boiled in the dissolving process so as to fully dissolve the white granulated sugar.

Decocting, filtering the dissolved sugar solution with 100 mesh filter screen to remove foreign matter, feeding into a sugar decocting gas-filled pot, decocting at 128 deg.C under vacuum pressure of 0.8MPa for 20min, and making into concentrated syrup.

And (3) vacuum cooling, namely continuously carrying out vacuum cooling on the concentrated syrup obtained by boiling in a sugar boiling aerated pan device to 117 ℃, and controlling the pressure of vacuum cooling to be 0.05 MPa.

Foaming, adding foaming agent into the syrup after vacuum cooling, and foaming in an inflatable stirrer to obtain the inflatable massecuite, wherein the stirring speed of the inflatable stirrer is controlled to be 120r/min, and the stirring time is controlled to be 2 min.

Blending, adding fructus Jujubae, semen Juglandis, whole milk powder and anhydrous butter into the above gas-filled confection, and stirring in a stirrer to obtain sugar blank.

And (3) forming, namely putting the sugar blank into a forming tabletting machine for cutting into pieces for forming, and packaging the cut semi-finished products into bags by a pillow type packaging machine to obtain the red date walnut sugar product.

Example 9:

the embodiment relates to an aerated candy and a preparation process thereof.

The aerated candy is prepared from the following raw materials in parts by weight: white granulated sugar: 44 parts, maltose syrup: 80 parts, foaming agent: 4.8 parts of red dates: 35 parts of walnut kernel: 40 parts of whole milk powder: 7 parts of anhydrous cream: and 3 parts. Wherein the foaming agent is prepared from the following raw materials in a mass ratio of 5: 2 and honey, and adding into a stirrer to foam.

According to the proportioning of the raw material components, the following process flows are carried out:

dissolving sugar, namely adding the white granulated sugar and the maltose syrup into 14 parts of water, heating to 106 ℃ to prepare a dissolved sugar solution with the sugar degree of 78%, and standing for a moment after the solution sugar solution is boiled in the dissolving process so as to fully dissolve the white granulated sugar.

Decocting, filtering the dissolved sugar solution obtained in sugar dissolving process with 100 mesh filter screen to remove foreign matter, feeding into sugar decocting gas-filled pot equipment, decocting at 126 deg.C under vacuum pressure of 0.8MPa for 22min, and making into concentrated syrup.

And (3) vacuum cooling, namely continuously cooling the concentrated syrup obtained by boiling in a sugar boiling aerated pan device to 118 ℃ in vacuum, and controlling the pressure of vacuum cooling to be 0.04 MPa.

Foaming, adding foaming agent into the syrup after vacuum cooling, and foaming in an inflatable stirrer to obtain the inflatable massecuite, wherein the stirring speed of the inflatable stirrer is controlled at 100r/min, and the stirring time is controlled at 2 min.

Blending, adding fructus Jujubae, semen Juglandis, whole milk powder and anhydrous butter into the above gas-filled confection, and stirring in a stirrer to obtain sugar blank.

And (3) forming, namely putting the sugar blank into a forming tabletting machine for cutting into pieces for forming, and packaging the cut semi-finished products into bags by a pillow type packaging machine to obtain the red date walnut sugar product.

Example 10:

the embodiment relates to an aerated candy and a preparation process thereof.

The aerated candy is prepared from the following raw materials in parts by weight: white granulated sugar: 44 parts, maltose syrup: 83 parts, foaming agent: 5 parts of red dates: 36 parts of walnut kernel: 36 parts of whole milk powder: 6 parts of anhydrous cream: 4 parts. Wherein the foaming agent is prepared from the following raw materials in a mass ratio of 4.5: 2 and honey, and adding into a stirrer to foam.

According to the proportioning of the raw material components, the following process flows are carried out:

dissolving sugar, namely adding the white granulated sugar and the maltose syrup into 13 parts of water, heating to 105 ℃ to prepare a dissolved sugar solution with the sugar degree of 79%, and standing for a moment after the solution sugar solution is boiled in the dissolving process so as to fully dissolve the white granulated sugar.

Decocting, filtering the dissolved sugar solution with 90 mesh filter screen to remove foreign matters, feeding into a sugar decocting gas-filled pot, decocting at 127 deg.C under vacuum pressure of 0.7MPa for 24min, and making into concentrated syrup.

And (3) vacuum cooling, namely continuously carrying out vacuum cooling on the concentrated syrup obtained by boiling in a sugar boiling aerated pan device to 117 ℃, and controlling the pressure of vacuum cooling to be 0.05 MPa.

Foaming, adding foaming agent into the syrup after vacuum cooling, and foaming in an inflatable stirrer to obtain the inflatable massecuite, wherein the stirring speed of the inflatable stirrer is controlled at 110r/min, and the stirring time is controlled at 3 min.

Blending, adding fructus Jujubae, semen Juglandis, whole milk powder and anhydrous butter into the above gas-filled confection, and stirring in a stirrer to obtain sugar blank.

And (3) forming, namely putting the sugar blank into a forming tabletting machine for cutting into pieces for forming, and packaging the cut semi-finished products into bags by a pillow type packaging machine to obtain the red date walnut sugar product.

Comparative example:

this example relates to an aerated confection prepared using a secondary foaming process and a process for its preparation.

The aerated candy is prepared from the following raw materials in parts by weight: white granulated sugar: 45 parts, maltose syrup: 80 parts, a foaming group: 4.5 parts of red dates: 40 parts of walnut kernel: 35 parts, whole milk powder: 5 parts, anhydrous cream: and 3 parts. Wherein the foaming agent is prepared from the following raw materials in a mass ratio of 4.5: 2 and honey, and adding into a stirrer to foam.

According to the proportioning of the raw material components, the following process flows are carried out:

dissolving sugar, namely adding the white granulated sugar and the maltose syrup into 15 parts of water, heating to 105 ℃, dissolving to obtain sugar liquor with the sugar degree of 79%, and standing for a moment after the sugar liquor in the solution is boiled in the dissolving process so as to fully dissolve the white granulated sugar.

Boiling: adding the melted sugar solution into a pot, decocting, and heating to 118 deg.C to obtain syrup.

Primary foaming: adding the syrup 1/3 into the stirrer, and foaming.

Secondary foaming: and continuously boiling the residual syrup to 128 ℃, slowly pouring into the stirrer, and carrying out secondary foaming together with the materials subjected to primary foaming to obtain the aerated massecuite.

Blending, adding fructus Jujubae, semen Juglandis, whole milk powder and anhydrous butter into the above gas-filled confection, and stirring in a stirrer to obtain sugar blank.

And (3) forming, namely putting the sugar blank into a forming tabletting machine for cutting into pieces for forming, and packaging the cut semi-finished products into bags by a pillow type packaging machine to obtain the red date walnut sugar product.

As can be seen from the above examples 1 to 10 and comparative examples, the present application, which uses vacuum cooling to assist in syrup foaming, is helpful for shortening the foaming time and improving the foaming effect, as shown in the following tables 1 and 2.

TABLE 1

TABLE 2

The sugar boiling and aerating pan devices in the embodiments 1-10 adopt the rotary sugar material vaporizing device in the prior patent document CN201210215145.4, can accurately set the sugar boiling temperature, realize quick sugar boiling and vacuum cooling, have simple process control, can be matched with other procedures to realize continuous process control and production, and keep the consistency of product quality by accurately controlling the temperature and pressure of each procedure.

Index detection is performed on the red date walnut sugar products prepared in the above examples 1 to 10, and the following table 3 shows.

TABLE 3

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and all simple modifications and equivalent variations of the above embodiments according to the technical spirit of the present invention are included in the scope of the present invention.