CN102669394A

CN102669394A - Candy with pattern design on section (cross section)

Info

Publication number: CN102669394A
Application number: CN2012100648405A
Authority: CN
Inventors: 辛力彬
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-09-10
Filing date: 2012-03-13
Publication date: 2012-09-19

Abstract

The invention relates to a preparation method of candy with pattern design on section (cross section). The candy prepared by the method has the candy taste, and the cross section (section) of each piece of candy can display various patterns and characters according to the design. The method comprises the following steps of: putting 500 units of granulated sugar, 80-140 units of syrup and 250 units of water in a container and boiling to 130-145 DEG C; adding 2-3 units of citric acid and boiling to 140-160 DEG C and pouring out the product; adding in food colorant and essence at 100 DEG C; cooling to 60-80 DEG C to obtain flexible sugar piece; putting the flexible caked sugar on a constant-temperature operation table (warm bed) at 60-80 DEG C, and making the flexible caked sugar into candy pieces with various colors and shapes manually or with special moulds; combining the candy pieces into new a candy piece according to the design so that the required pattern is formed on the cross section of the candy piece; rolling the candy piece into a cylinder, and drawing into a thin cylinder strip; rolling and moulding to obtain a cylinder or other shape on the cold operation table; and cooling to 30 DEGE C for hardening and cutting, wherein the colorful patterns and characters are formed on the tangent plane of the candy piece.

Description

A kind of candy that can design section (cross section) pattern

Technical field

the present invention introduces and makes a kind of candy that can design section (cross section) pattern.

Background technology

The candy of present market is of a great variety, and the candy of design section (cross section) pattern modelling also occurs on market but have voluntarily.Candy of the present invention can arbitrarily define the candy of cross section pattern, and the cross section pattern can be a literal, title, and word, individualized pattern indicates or the like.The taste of candy also changes as required simultaneously, has satisfied individual individual demand.

Summary of the invention

The candy that the present invention makes can design the pattern of tangent plane voluntarily except having the taste of candy, and promptly the cross section of this candy can present various patterns according to design, and the size of sugar can arbitrarily be adjusted simultaneously.

are the sugar of (60-80 ℃) use different colours at a certain temperature, perhaps through particular manufacturing craft, makes the sugar that becomes different shape by hand; The sugar of these different colours is combined into a big sugar according to design demand in advance, makes the cross section of this sugar form the pattern that pattern or literal etc. have rule, the rolling sugar that does not stop makes it become cylinder; This cylinder sugar tie rod is shaped; Become thin cylinder bar, stop to heat, when cylinder bar temperature drops to 30 ℃; When the sugar body has certain rigidity; The cylinder bar is cut into the size that needs, and tangent plane can form the pattern of design demand (can be literal, figure etc.) in advance.

Description of drawings

further specify the present invention below in conjunction with accompanying drawing and embodiment.

Fig. 1 is the design and the pattern-making schematic diagram of patent of the present invention.How to design and make the cross section pattern with alphabetical A and O as illustrating.

specific embodiment.

one, boil liquid glucose.

Raw material white granulated sugar 500 units are prepared in , water 200-250 unit, glucose (perhaps glucose syrup, corn syrup, malt sugar etc.) 80-130 unit, citric acid 1-3 unit.(unit: can be gram, kilogram, jin, kilogram)

are 2. put into water that to boil pan heating boiled, are poured white granulated sugar into, fully stir sugar is dissolved, and the floating foam and the impurity on surface are gone out with instrument in the boiled back of liquid glucose.

adding glucose continues to be stirred to once more boiled, removes the surface floating foam, continues heating.

add citric acid and stir the continuation heating when being heated to 130 ℃.

stop heating when being heated to 140-160 ℃.

The characteristic of finished product during different temperatures:

140-145 ℃ soft has certain viscosity.

Hardness in ℃, viscosity is moderate.

℃ high rigidity does not have viscosity.

two, colored sugar are made.

liquid glucose is poured out the operating desk of not being stained with (also can be cold bed) from container and is cooled off.

when being cooled to 100 ℃ of left and right sides, adding food coloring is painted, adds flavoring essence.

add different essence according to various colors, and for example: white can add butter essence, the red strawberry essence that adds, the green watermelon essence etc. that adds.

cut apart sugar according to color and drawing mixes itself and color and essence.(long preservation then need not draw if desired).

Cooling becomes different colored sugars, and the purposes of colored sugar is divided into two kinds substantially:

The main color of a kind of composition as pattern is the Transparent color of colour, is used for the body design of different pattern.(be called for short mass-tone sugar) is a kind of be primary colours, for white add or white add enamel synthetic opaque colored, as the Fill Color of pattern.The ratio of (being called for short primary colours sugar) mass-tone sugar and primary colours sugar is about 1:1.

three, design and pattern-making.

Heat sugar at constant temperature method platform (warm platform, warm bed), temperature is controlled at 50-80 ℃, makes the sugar softness plastic.

draw sugar white, and its color and essence are mixed, and are placed on the warm platform subsequent use.

are drawn into suitable strip to sugar, and are round as a ball subsequent use.

according to desired Cross section Design pattern (can be literal, pattern etc.), and are manual or through particular manufacturing craft, carry out orderly matched combined to different colours sugar bar and make its cross section consistent with desired cross section together.

synthesize a new sugared body like this, carry out it round as a ball, are rolled into the sugared body of a big cylinder.

are drawn into thin cylindrical sugared bar to sugared body through of sugared body is carried out tie rod, and the sugared body that continues in the pulling process to roll makes it keep round cross section, and diameter of section is controlled at about 1-3 centimetre.

The disconnected bar of the sugared bar that counter brace is good becomes 1-3 centimetre finished product sugar, and each cross section pattern of the sugar of finished product is designed patterns.

Claims

1. a candy can design the pattern of tangent plane voluntarily except having the taste of candy, and promptly the cross section of this candy can present various patterns according to design, and the size of sugar can arbitrarily be adjusted simultaneously.

2. candy according to claim 1, characteristic are that (60-80 ℃) uses the sugar of different colours at a certain temperature, by hand or pass through particular manufacturing craft; Making becomes the sugar of different shape, and the sugar of these different colours is combined into a big sugar according to design demand in advance, makes the cross section of this sugar form the pattern that pattern or literal etc. have rule; The rolling sugar that does not stop makes it become cylinder, and this cylinder sugar tie rod is shaped, and becomes thin cylinder bar; Stop to heat; When cylinder bar temperature drops to 30 ℃, when sugared body has certain rigidity, the cylinder bar is cut into the size that needs; Tangent plane can form the pattern of design demand (can be literal, figure etc.) in advance.

3. according in the said preparation method of claim 2, different colours sugar preparation method: get the granulated sugar of 500 units, the glucose of 80-140 unit, the water of 180-250 unit is put into heater and is decocted, and the liquid glucose temperature reaches 130-135 ℃ in heater; Get the citric acid of 2-3 unit, the adding liquid glucose constantly stirs and boils 140-160 ℃, stops heating; Liquid glucose is poured out and is made its temperature reduce to 100 ℃, adds various food colorings, flavoring essence; Continue to make the liquid glucose temperature to reduce to 60-80 ℃ and become sugared body, sugared body is placed on the 60-80 ℃ of special-purpose constant temperature method platform, operate.