阅读说明：本技术 一种防粘连无糖夹心型凝胶糖果及其制备方法 (Anti-adhesion sugar-free sandwich type gel candy and preparation method thereof ) 是由 任俊丽 葛顺金 于 2020-12-14 设计创作，主要内容包括：本发明公开了一种防粘连无糖夹心型凝胶糖果及其制备方法,凝胶糖果包括以下重量配比的原料：明胶13-18份、增塑剂15-25份、变性淀粉2.5-3.5份、纯化水10-18份、微晶纤维素0.5-5份、甜味剂0.01-10份、夹心液30-55份。其制备方法包括将纯化水、甜味剂、明胶、微晶纤维素、增塑剂和糊化的变性淀粉依次混合、抽真空,然后压丸、定型和干燥,在双层转笼干燥机内逐层加热干燥,并受到扰流杆的搅动和加热,得到成品。本发明具有不易黏连、保存时间长的特点。(The invention discloses an anti-adhesion sugar-free sandwich type gel candy and a preparation method thereof, wherein the gel candy comprises the following raw materials in parts by weight: 13-18 parts of gelatin, 15-25 parts of plasticizer, 2.5-3.5 parts of modified starch, 10-18 parts of purified water, 0.5-5 parts of microcrystalline cellulose, 0.01-10 parts of sweetener and 30-55 parts of sandwich liquid. The preparation method comprises mixing purified water, sweetener, gelatin, microcrystalline cellulose, plasticizer and gelatinized modified starch in sequence, vacuumizing, pelleting, shaping, drying, heating and drying layer by layer in a double-layer rotary cage dryer, and stirring and heating by a turbulence rod to obtain the final product. The invention has the characteristics of difficult adhesion and long preservation time.)

1. An anti-adhesion sugar-free sandwich type gel candy is characterized in that: comprises the following raw materials in parts by weight: 13-18 parts of gelatin, 15-25 parts of plasticizer, 2.5-3.5 parts of modified starch, 10-18 parts of purified water, 0.5-5 parts of microcrystalline cellulose, 0.01-10 parts of sweetener and 30-55 parts of sandwich liquid.

2. The anti-adhesion sugar-free sandwich gel candy according to claim 1, characterized in that: the gelatin is animal gelatin, and the freezing force range is 100-300 Bloom.

3. An anti-adhesion sugar-free sandwich gel candy according to claim 2, characterized in that: the plasticizer is one or more of glycerol, sorbitol, xylitol, erythritol or maltitol; the modified starch is one or more of hydroxypropyl starch, acetate starch or oxidized starch; the sweetening agent is one or more of sucralose, stevioside or mogroside; the sandwich liquid is one or more of vegetable oil, sunflower seed oil, walnut oil or soybean oil; the animal gelatin is one or more of pig bone gelatin skin, cattle bone gelatin skin, fish skin gelatin or fish scale gelatin.

4. The anti-adhesion sugar-free sandwich gel candy according to claim 1, characterized in that: comprises the following raw materials in parts by weight: 15 parts of gelatin, 20 parts of plasticizer, 3 parts of modified starch, 15 parts of purified water, 3 parts of microcrystalline cellulose, 1 part of sweetener and 40 parts of sandwich liquid.

5. The process for preparing an anti-adhesion sugar-free sandwich gel candy according to any one of claims 1 to 4, characterized in that: the method comprises the following steps:

s1, sol: sequentially putting purified water, sweetener and gelatin into a gelatin melting tank for melting and stirring, then sequentially adding microcrystalline cellulose, plasticizer and gelatinized modified starch, stirring after each addition, and then vacuumizing to obtain product A;

s2, pelleting and shaping: pressing product A and the sandwich liquid at 18-22 deg.C and relative humidity of 40-50%, and shaping at 18-22 deg.C and relative humidity of 35-45% to obtain product B;

s3, drying: adopt double-deck rotating cage desiccator (1) to carry out successive layer heating drying with B article, be equipped with a plurality of end to end and the rotating cage (2) of intercommunication in desiccator (1), rotating cage (2) forward rotation, bottom fan (3) blow off the hot gas flow to rotating cage (2), stir the gel candy in rotating cage (2), ultraviolet lamp (11) disinfect the gel candy, all-round even dry gel candy, vortex pole (22) that the internal peripheral direction distributes in rotating cage (2) are reverse simultaneously to stir gel candy, gel candy constantly is turned up, falls in desiccator (1), prevent that gel candy from gluing each other, and set up heater strip (23) in vortex pole (22), heat gel candy when the stirring, obtain the finished product, the moisture content of finished product is 9-15%.

6. The method for preparing the anti-adhesion sugar-free sandwich gel candy according to claim 5, which is characterized in that: s1 specifically includes sol: adding purified water into gelatin melting tank, heating to 50-55 deg.C, adding sweetener, dissolving completely, adding gelatin, dissolving at 60-70 deg.C, stirring for 20-40min, sequentially adding microcrystalline cellulose and plasticizer, stirring for 40-60min, adding gelatinized modified starch, stirring for 20-40min, vacuumizing for 1 hr to vacuum degree of-0.6 MPa, transferring the gelatin solution to heat-insulating tank, and standing at 54-56 deg.C to obtain product A.

7. The method for preparing the anti-adhesion sugar-free sandwich gel candy according to claim 5, which is characterized in that: in the S3, the airflow temperature of the first rotating cage (2) is 18-26 ℃, the heating temperature of the heating wires (23) is 15-22 ℃, the airflow temperature of each subsequent rotating cage (2) is increased by 3-8 ℃ compared with the airflow temperature of the previous rotating cage (2), the heating temperature of the heating wire (23) of each subsequent rotating cage (2) is increased by 2-6 ℃ compared with the heating temperature of the heating wire (23) of the previous rotating cage (2), the airflow temperature of the last rotating cage (2) is 30-35 ℃, and the heating temperature of the heating wire (23) of the last rotating cage (2) is 27-32 ℃.

8. The method for preparing the anti-adhesion sugar-free sandwich gel candy according to claim 5, which is characterized in that: in the S3, the rotating speed of the rotating cage (2) is 10-20r/min, the rotating speed of the turbulence rod (22) is 30-40r/min, the drying time of each dryer (1) is 1-2h, and the rotating directions of the rotating cage (2) and the turbulence rod (22) are switched once every 10-20 min.

9. The method for preparing the anti-adhesion sugar-free sandwich gel candy according to claim 5, which is characterized in that: the inner wall of the transfer cage (2) in the S3 is provided with a flexible pad, and the outer part of the turbulence rod (22) is provided with a flexible protective layer.

10. The method for preparing the anti-adhesion sugar-free sandwich gel candy according to claim 5, which is characterized in that: the middle high conical filter screen (4) that hangs down all around is equipped with between fan (3) and rotating cage (2) in S3, and the below periphery of filter screen (4) is equipped with a circle laying dust chamber (41), is equipped with the breach that communicates with laying dust chamber (41) between the inner wall of filter screen (4) and desiccator, and the impurity that drops in the drying process filters the back through filter screen (4), drops in laying dust chamber (41).

Technical Field

The invention relates to a sandwich type gel candy, in particular to an anti-adhesion sugar-free sandwich type gel candy and a preparation method thereof.

Background

The sandwich type gel candy has the characteristics of conventional soft candy chewing and various tastes, can be added with various functional components similar to soft capsules, simultaneously has the declaration of no sugar, can bring taste enjoyment, has the functions of nutrition and health care, can meet the requirements of various crowds, and is more and more popular with consumers. However, most of the current sandwich type gel candies are hard to chew and have poor mouthfeel but do not look like soft capsules, and have no elasticity and no chewing feeling like QQ soft candies. In order to solve the problem, the sandwich type gel candy in the prior art generally adopts substances with water retention property, plasticizers or gelatin freezing force to improve the taste of the gel candy, but the sandwich type gel candy is easy to stick together due to too much water content, larger dosage of the plasticizers or smaller gelatin freezing force, and the like, so that the eating of the product is influenced, the later storage is difficult, and the storage time is short. Therefore, the existing sandwich type gel candy has the problems of easy adhesion and difficult preservation.

Disclosure of Invention

The invention aims to provide an anti-adhesion sugar-free sandwich type gel candy and a preparation method thereof. The invention has the characteristics of difficult adhesion and long preservation time.

The technical scheme of the invention is as follows: an anti-adhesion sugar-free sandwich type gel candy comprises the following raw materials in parts by weight: 13-18 parts of gelatin, 15-25 parts of plasticizer, 2.5-3.5 parts of modified starch, 10-18 parts of purified water, 0.5-5 parts of microcrystalline cellulose, 0.01-10 parts of sweetener and 30-55 parts of sandwich liquid.

In the anti-adhesion sugar-free sandwich type gel candy, the gelatin is animal gelatin, and the freezing force range is 100-300 Bloom.

In the anti-adhesion sugar-free sandwich gel candy, the plasticizer is one or more of glycerol, sorbitol, xylitol, erythritol or maltitol; the modified starch is one or more of hydroxypropyl starch, acetate starch or oxidized starch; the sweetening agent is one or more of sucralose, stevioside or mogroside; the sandwich liquid is one or more of vegetable oil, sunflower seed oil, walnut oil or soybean oil; the animal gelatin is one or more of pig bone gelatin skin, cattle bone gelatin skin, fish skin gelatin or fish scale gelatin.

The preparation method of the anti-adhesion sugar-free sandwich type gel candy comprises the following steps:

s1, sol: sequentially putting purified water, sweetener and gelatin into a gelatin melting tank for melting and stirring, then sequentially adding microcrystalline cellulose, plasticizer and gelatinized modified starch, stirring after each addition, and then vacuumizing to obtain product A;

s2, pelleting and shaping: pressing product A and the sandwich liquid at 18-22 deg.C and relative humidity of 40-50%, and shaping at 18-22 deg.C and relative humidity of 35-45% to obtain product B;

s3, drying: the product B is subjected to heating and drying layer by adopting a double-layer rotating cage drying machine, as shown in figure 1-2, a plurality of rotating cages which are connected end to end and are communicated are arranged in the drying machine, the rotating cages rotate forward, a bottom fan blows hot air to the rotating cages to stir gel candies in the rotating cages, an ultraviolet lamp is used for sterilizing and disinfecting the gel candies, the gel candies are dried uniformly in all directions, the gel candies are reversely stirred by the turbulence rods which are distributed circumferentially in the rotating cages at the same time, the gel candies are continuously turned up and fall down in the drying machine to prevent the gel candies from being adhered to each other, heating wires are arranged in the turbulence rods, the gel candies are heated while being stirred, and finished products are obtained, wherein the moisture content of the finished products is 9.

In the foregoing preparation method, S1 specifically is sol: adding purified water into gelatin melting tank, heating to 50-55 deg.C, adding sweetener, dissolving completely, adding gelatin, dissolving at 60-70 deg.C, stirring for 20-40min, sequentially adding microcrystalline cellulose and plasticizer, stirring for 40-60min, adding gelatinized modified starch, stirring for 20-40min, vacuumizing for 1 hr to vacuum degree of-0.6 MPa, transferring the gelatin solution to heat-insulating tank, and standing at 54-56 deg.C to obtain product A.

In the preparation method, the airflow temperature of the first rotating cage in S3 is 18-26 ℃, the heating temperature of the heating wires is 15-22 ℃, the airflow temperature of each subsequent rotating cage is increased by 3-8 ℃ compared with the airflow temperature of the previous rotating cage, the heating temperature of each subsequent rotating cage is increased by 2-6 ℃ compared with the heating temperature of the heating wire of the previous rotating cage, the airflow temperature of the last rotating cage is 30-35 ℃, and the heating temperature of the heating wire of the last rotating cage is 27-32 ℃.

In the preparation method, the rotating speed of the rotating cage in S3 is 10-20r/min, the rotating speed of the turbulence rod is 30-40r/min, the drying time of each dryer is 1-2h, and the rotating directions of the rotating cage and the turbulence rod are switched once every 10-20 min.

In the preparation method, the inner wall of the rotating cage in S3 is provided with the flexible pad, and the outer part of the spoiler bar is provided with the flexible protective layer.

In the preparation method, the conical filter screen with the middle high and the periphery low is arranged between the fan and the rotating cage in the S3, the periphery below the filter screen is provided with the circle of dust accumulation cavity, the gap communicated with the dust accumulation cavity is arranged between the filter screen and the inner wall of the drying machine, and the dropped impurities in the drying process drop into the dust accumulation cavity after being filtered by the filter screen, so that the blockage of an air flow outlet is avoided, and the cleanness in the drying machine is kept.

Compared with the prior art, the method limits the dosage and the freezing force range of the gelatin, utilizes the addition of the modified starch and controls the addition amount of the modified starch, effectively improves the taste of the gel candy, ensures that the gelatinized modified starch is more stable to changes of acid, alkali and cold and hot viscosities and is not easy to melt at high temperature, can effectively reduce the dosage of the gelatin and reduce the possibility of adhesion, is matched with the use of a plasticizer, not only further improves the components of the gel candy and prevents the adhesion of the gel candy, but also ensures that the taste of the gel candy is better, the gel candy is softer, glutinous and more elastic, is matched with a proper amount of sweetener, has fresh and sweet taste, is safe and healthy, is not easy to grow fat, is suitable for all people, has high moisture content, and ensures that the gelatin skin is not adhered when stored in a high-moisture environment;

the deformed starch is combined with microcrystalline cellulose in a proper proportion, so that the long-term stability of the effective components in the candy can be well guaranteed, the quality guarantee period of the viscose candy is prolonged, the viscosity of the glue solution is increased, the compressibility of the glue solution is improved, and the production efficiency of the gel candy is improved.

In the preparation process, the sequence of sequentially putting the raw materials is set, the components of the candies are stable, the candies are heated layer by layer in the drying process, the phenomenon that the capsule skin is dry and hard due to too fast temperature rise is avoided, besides the heating of hot air flow, the turbulence rods are stirred and further heated in a short distance, the candies are prevented from being adhered, the drying efficiency is improved, the temperature of the turbulence rods in each rotating cage is slightly lower than that of the hot air flow, the candies are further protected through the protective layer, and the damage to the outer surface of the candies is reduced; the rotation direction of rotating cage and vortex pole is opposite to change the direction again after certain time, thereby all-round even dry candy prevents that the candy from gluing even, guarantees effective component's in the candy long-term stability, extension save time.

The filter screen that sets up can receive better and filter impurity, guarantees the cleanliness factor in the desiccator, guarantees candy surface quality.

Therefore, the invention has the characteristics of difficult adhesion and long preservation time.

Drawings

FIG. 1 is a schematic view of the structure of a dryer according to the present invention;

fig. 2 is a schematic structural view of a spoiler bar.

The labels in the figures are: 1. a dryer; 11. an ultraviolet lamp; 2. rotating the cage; 21. a spoiler frame; 22. a spoiler bar; 23. heating wires; 3. a fan; 4. a filter screen; 41. a dust accumulation cavity.

Detailed Description

The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.

Example 1:

an anti-adhesion sugar-free sandwich type gel candy comprises the following raw materials in parts by weight: 13-18 parts of gelatin, 15-25 parts of plasticizer, 2.5-3.5 parts of modified starch, 10-18 parts of purified water, 0.5-5 parts of microcrystalline cellulose, 0.01-10 parts of sweetener and 30-55 parts of sandwich liquid.

The gelatin is animal gelatin, and the freezing force range is 100-300 Bloom.

The plasticizer is one or more of glycerol, sorbitol, xylitol, erythritol or maltitol; the modified starch is one or more of hydroxypropyl starch, acetate starch or oxidized starch; the sweetening agent is one or more of sucralose, stevioside or mogroside; the sandwich liquid is one or more of vegetable oil, sunflower seed oil, walnut oil or soybean oil; the animal gelatin is one or more of pig bone gelatin skin, cattle bone gelatin skin, fish skin gelatin or fish scale gelatin.

The preparation method of the anti-adhesion sugar-free sandwich type gel candy comprises the following steps:

s1, sol: adding purified water into gelatin melting tank, heating to 50-55 deg.C, adding sweetener, dissolving completely, adding gelatin, dissolving at 60-70 deg.C, stirring for 20-40min, sequentially adding microcrystalline cellulose and plasticizer, stirring for 40-60min, adding gelatinized modified starch, stirring for 20-40min, vacuumizing for 1 hr to vacuum degree of-0.6 MPa, transferring the gelatin solution to heat-insulating tank, and standing at 54-56 deg.C to obtain product A.

S2, pelleting and shaping: pressing product A and the sandwich liquid at 18-22 deg.C and relative humidity of 40-50%, and shaping at 18-22 deg.C and relative humidity of 35-45% to obtain product B;

s3, drying: heating and drying the product B layer by a double-layer rotating cage dryer 1, as shown in figure 1-2, arranging a plurality of rotating cages 2 which are connected end to end and are communicated in the dryer, rotating the rotating cages forward, wherein the rotating speed of the rotating cages is 10-20r/min, blowing hot air from a bottom fan 3 to the rotating cages to stir the gel candies in the rotating cages, sterilizing and disinfecting the gel candies by an ultraviolet lamp 11, drying the gel candies uniformly in all directions, arranging an annular turbulence frame 21 in the rotating cages, reversely stirring the gel candies by turbulence rods 22 which are circumferentially distributed on the turbulence frame, wherein the rotating speed of the turbulence rods is 30-40r/min, the drying time of each dryer is 1-2h, the rotating direction of the rotating cages and the turbulence rods is changed once every 10-20min, the gel candies are continuously turned up and down in the dryer, and the gels are prevented from being adhered to each other, and a heating wire 23 is arranged in the turbulence rod, the gel candy is heated while being stirred, and a finished product is obtained, wherein the water content of the finished product is 9-15%.

Wherein the airflow temperature of the first rotating cage is 18-26 ℃, the heating temperature of the heating wires is 15-22 ℃, the airflow temperature of each subsequent rotating cage is increased by 3-8 ℃ compared with the airflow temperature of the previous rotating cage, the heating temperature of the heating wire of each subsequent rotating cage is increased by 2-6 ℃ compared with the heating temperature of the heating wire of the previous rotating cage, the airflow temperature of the last rotating cage is 30-35 ℃, and the heating temperature of the heating wire of the last rotating cage is 27-32 ℃.

The inner wall of S3 rotating cage sets up flexible pad, and the outside of vortex pole sets up flexible protective layer, and the soft contact of gel candy in the rotating cage reduces the outside wearing and tearing and the deformation of gel candy, prevents that the long-time friction of gel candy from causing the damage in the rotating cage.

Be equipped with middle high conical filter screen 4 low all around between fan and the rotating cage, the below periphery of filter screen is equipped with a circle laying dust chamber 41, is equipped with the breach with laying dust chamber 41 intercommunication between the inner wall of filter screen 4 and desiccator, and the impurity that drops in the drying process drops the laying dust intracavity after the filter screen filters, avoids blockking up the export of air current, keeps the cleanliness factor in the desiccator.

Example 2:

an anti-adhesion sugar-free sandwich type gel candy comprises the following raw materials in parts by weight: 15 parts of gelatin, 20 parts of plasticizer, 3 parts of modified starch, 15 parts of purified water, 3 parts of microcrystalline cellulose, 1 part of sweetener and 40 parts of sandwich liquid. The gelatin is animal gelatin, the animal gelatin is pig bone gelatin skin, and the freezing force range is 200 Bloom; the plasticizer is a combination of 40% of glycerol, 30% of sorbitol and 30% of xylitol in percentage by weight; the modified starch is a combination of 50 percent of hydroxypropyl starch and 50 percent of acetate starch in percentage by weight; the sweetening agent is sucralose; the sandwich liquid is a combination of 60 percent of walnut oil and 40 percent of soybean oil in percentage by weight.

The preparation method of the anti-adhesion sugar-free sandwich type gel candy comprises the following steps:

s1, sol: adding purified water into gelatin melting tank, heating to 53 deg.C, adding sweetener, dissolving completely, adding gelatin, dissolving at 65 deg.C, stirring for 30min, sequentially adding microcrystalline cellulose and plasticizer, stirring for 50min, adding gelatinized modified starch, stirring for 30min, vacuumizing for 1 hr under-0.8 MPa, transferring the gelatin solution to heat-insulating tank, and standing at 55 deg.C to obtain product A.

S2, pelleting and shaping: pressing product A and the sandwich liquid at 20 deg.C and relative humidity of 45%, and shaping at 18-22 deg.C and relative humidity of 40% to obtain product B;

s3, drying: the product B is heated and dried layer by a double-layer rotating cage dryer, four rotating cages which are connected end to end and are communicated are arranged in the dryer, the rotating cages rotate in the forward direction, the rotating speed of the rotating cages is 15r/min, a bottom fan blows hot air to the rotating cages to stir gel candies in the rotating cages, an ultraviolet lamp is used for sterilizing and disinfecting the gel candies, the gel candies are uniformly dried in all directions, an annular turbulence frame is arranged in the rotating cages, turbulence rods which are circumferentially distributed on the turbulence frame reversely stir the gel candies at the same time, the rotating speed of the turbulence rods is 35r/min, the drying time of each dryer is 1.5h, the rotating directions of the rotating cages and the rods are changed once every 15min, the gel candies are continuously turned up and fall down in the dryer to prevent the gel candies from being mutually adhered, heating wires are arranged in the turbulence rods, the gel candies are heated while being stirred, and finished products are obtained, the water content of the finished product is 12%.

Wherein the airflow temperature of the first rotating cage is 20 ℃, the heating temperature of the heating wire is 20 ℃, the airflow temperature of the second rotating cage is 24 ℃, the heating temperature of the heating wire is 23 ℃, the airflow temperature of the third rotating cage is 28 ℃, the heating temperature of the heating wire is 26 ℃, the airflow temperature of the fourth rotating cage is 32 ℃, and the heating temperature of the heating wire is 29 ℃.

The inner wall of S3 rotating cage sets up flexible pad, and the outside of vortex pole sets up flexible protective layer, and the soft contact of gel candy in the rotating cage reduces the outside wearing and tearing and the deformation of gel candy, prevents that the long-time friction of gel candy from causing the damage in the rotating cage.

The high conical filter screen that hangs down all around in the middle of being equipped with between fan and the rotating cage, the below periphery of filter screen is equipped with a circle laying dust chamber, is equipped with the breach with laying dust chamber intercommunication between the inner wall of filter screen and desiccator, and the impurity that drops among the drying process drops the laying dust intracavity after the filter screen filters, avoids blockking up the export of air current, keeps the cleanliness factor in the desiccator.

Example 3:

an anti-adhesion sugar-free sandwich type gel candy comprises the following raw materials in parts by weight: 13 parts of gelatin, 15 parts of plasticizer, 2.5 parts of modified starch, 10 parts of purified water, 0.5 part of microcrystalline cellulose, 0.01 part of sweetener and 30 parts of sandwich liquid. The gelatin is animal gelatin, the animal gelatin is pig bone gelatin skin, and the freezing force range is 100 Bloom; the plasticizer is a combination of 40% of glycerol, 30% of erythritol and 30% of maltitol in percentage by weight; the modified starch is a combination of 50 percent of acetate starch and 50 percent of oxidized starch in percentage by weight; the sweetening agent is stevioside; the filling liquid is a combination of 60% of vegetable oil and 40% of sunflower seed oil in percentage by weight.

The preparation method of the anti-adhesion sugar-free sandwich type gel candy comprises the following steps:

s1, sol: adding purified water into gelatin melting tank, heating to 50 deg.C, adding sweetener, dissolving completely, adding gelatin, dissolving at 60 deg.C, stirring for 20min, sequentially adding microcrystalline cellulose, stirring for 40min, and plasticizer, stirring for 40min, adding gelatinized modified starch, stirring for 20min, vacuumizing for 1h at-0.6 MPa, transferring the gelatin solution to heat-insulating tank, and standing at 54 deg.C to obtain product A.

S2, pelleting and shaping: pelleting the product A and the sandwich liquid at the temperature of 18 ℃ and the relative humidity of 50%, and then shaping at the temperature of 18 ℃ and the relative humidity of 45% to obtain a product B;

s3, drying: the product B is heated and dried layer by a double-layer rotating cage dryer 1, four rotating cages which are connected end to end and are communicated are arranged in the dryer, the rotating cages rotate in the forward direction, the rotating speed of the rotating cages is 10r/min, a bottom fan blows hot air to the rotating cages to stir gel candies in the rotating cages, an ultraviolet lamp is used for sterilizing and disinfecting the gel candies, the gel candies are uniformly dried in all directions, an annular turbulence frame is arranged in the rotating cages, turbulence rods which are circumferentially distributed on the turbulence frame reversely stir the gel candies at the same time, the rotating speed of the turbulence rods is 30r/min, the drying time of each dryer is 1h, the rotating directions of the rotating cages and the turbulence rods are converted once every 10min, the gel candies are continuously turned up and fall down in the dryer to prevent the gel candies from being mutually adhered, heating wires are arranged in the turbulence rods, the gel candies are heated while being stirred, and finished products are obtained, the water content of the finished product is 15%.

Wherein the airflow temperature of the first rotating cage is 18 ℃, the heating temperature of the heating wire is 15 ℃, the airflow temperature of the second rotating cage is 23 ℃, the heating temperature of the heating wire is 20 ℃, the airflow temperature of the third rotating cage is 24 ℃, the heating temperature of the heating wire is 25 ℃, the airflow temperature of the fourth rotating cage is 33 ℃ and the heating temperature of the heating wire is 30 ℃.

The inner wall of S3 rotating cage sets up flexible pad, and the outside of vortex pole sets up flexible protective layer, and the soft contact of gel candy in the rotating cage reduces the outside wearing and tearing and the deformation of gel candy, prevents that the long-time friction of gel candy from causing the damage in the rotating cage.

The high conical filter screen that hangs down all around in the middle of being equipped with between fan and the rotating cage, the below periphery of filter screen is equipped with a circle laying dust chamber, is equipped with the breach with laying dust chamber intercommunication between the inner wall of filter screen and desiccator, and the impurity that drops among the drying process drops the laying dust intracavity after the filter screen filters, avoids blockking up the export of air current, keeps the cleanliness factor in the desiccator.

Example 4:

an anti-adhesion sugar-free sandwich type gel candy comprises the following raw materials in parts by weight: 18 parts of gelatin, 25 parts of plasticizer, 3.5 parts of modified starch, 18 parts of purified water, 5 parts of microcrystalline cellulose, 10 parts of sweetener and 55 parts of sandwich liquid. The gelatin is animal gelatin, the animal gelatin is pig bone gelatin skin, and the freezing force range is 300 Bloom; the plasticizer is a sorbitol combination; the modified starch is hydroxypropyl starch; the sweetening agent is sucralose; the sandwich liquid is walnut oil.

The preparation method of the anti-adhesion sugar-free sandwich type gel candy comprises the following steps:

s1, sol: adding purified water into gelatin melting tank, heating to 55 deg.C, adding sweetener, dissolving completely, adding gelatin, dissolving at 70 deg.C, stirring for 40min, sequentially adding microcrystalline cellulose and plasticizer, stirring for 60min, adding gelatinized modified starch, stirring for 40min, vacuumizing for 1h under-1 MPa, transferring the gelatin solution to heat-insulating tank, and standing at 56 deg.C to obtain product A.

S2, pelleting and shaping: pelleting the product A and the sandwich liquid at the temperature of 22 ℃ and the relative humidity of 50%, and then shaping at the temperature of 22 ℃ and the relative humidity of 45% to obtain a product B;

s3, drying: the product B is heated and dried layer by a double-layer rotating cage dryer, three rotating cages which are connected end to end and are communicated are arranged in the dryer, the rotating cages rotate in the forward direction, the rotating speed of the rotating cages is 20r/min, a bottom fan blows hot air to the rotating cages to stir gel candies in the rotating cages, an ultraviolet lamp is used for sterilizing and disinfecting the gel candies, the gel candies are uniformly dried in all directions, an annular turbulence frame is arranged in the rotating cages, turbulence rods which are circumferentially distributed on the turbulence frame reversely stir the gel candies at the same time, the rotating speed of the turbulence rods is 40r/min, the drying time of each dryer is 2 hours, the rotating directions of the rotating cages and the turbulence rods are changed once every 20min, the gel candies are continuously turned up and fall down in the dryer to prevent the gel candies from being mutually adhered, heating wires are arranged in the turbulence rods, the gel candies are heated while being stirred, and finished products are obtained, the water content of the finished product is 9%.

Wherein the airflow temperature of the first rotating cage is 26 ℃, the heating temperature of the heating wire is 22 ℃, the airflow temperature of the second rotating cage is 29 ℃, the heating temperature of the heating wire is 25 ℃, the airflow temperature of the third rotating cage is 32 ℃, and the heating temperature of the heating wire is 30 ℃.

The inner wall of S3 rotating cage sets up flexible pad, and the outside of vortex pole sets up flexible protective layer, and the soft contact of gel candy in the rotating cage reduces the outside wearing and tearing and the deformation of gel candy, prevents that the long-time friction of gel candy from causing the damage in the rotating cage.

The high conical filter screen that hangs down all around in the middle of being equipped with between fan and the rotating cage, the below periphery of filter screen is equipped with a circle laying dust chamber, is equipped with the breach with laying dust chamber intercommunication between the inner wall of filter screen and desiccator, and the impurity that drops among the drying process drops the laying dust intracavity after the filter screen filters, avoids blockking up the export of air current, keeps the cleanliness factor in the desiccator.