Processing of hard candy in ginger juice

Hard candy is the densest of all candies. Generally hard candy has a specific gravity of 1.5 to 1.6. Hard candy is not selling well in the present confectionery market, but it has a bright future if it is improved in variety and flavor. Hard ginger candy is rare in the market, and its processing technology is as follows:

1. Raw material treatment: using tender ginger or a small part of old ginger to clean, peeling and crushing, beating in a beating machine, pressing and filtering to obtain ginger juice for later use.

2. Production process of hard candy boiled at atmospheric pressure:

(1)Sugar boiling: hard candy contains more than 97% sugar, sugar composition includes two types of sugar, the second is starch syrup, the ratio of the two is 75~80:25~20, starch syrup in hard candy role is anti-crystallization sugar, white sugar needs to be dissolved in water, ginger juice instead of water added to granulated sugar and starch syrup together to gradually boil into sugar paste white sugar, 160 degrees Celsius high temperature, high concentration, containing very little moisture.

(2)Excipients: Pigments and spices such as citric acid should be added during the hot sugar process. If ginger hard candy should be added lemon yellow pigment, to be mixed with the paste evenly.

Ginger sugar formula: sugar 23 kg, starch syrup 16 kg, ginger juice 10 kg.

(3)Sugar paste cooling: the purpose is to make sugar paste from a large liquid into a lack of gas fluidity of the semisolid, so that sugar paste cooling to a certain extent on the cooling table, that is, sugar paste temperature dropped to 100 degrees Celsius below, control the cooling speed, cooling end point can not be lower than 80~90 degrees Celsius.

(4)Forming: hard candy in many forms, forming process is a mechanical stamping molding, one is burning mold molding.

(5)Packaging: the sugar particles after molding also need to be selected, if not packaged, the surface of the sugar particles in the air will be sticky turbidity and deliquescence. At present, the effect of single packaging is the best.

Water content is an important index of hard candy quality. It is not only a sign that hard candy is different from other sweets, but also an important sign of stable quality. The most suitable moisture content is 1~2%, not more than 3%. This product is distinguished from ordinary hard candy by its spicy ginger flavor.