CN1647676A - Fragile skin lollipop and its making method - Google Patents
Fragile skin lollipop and its making method Download PDFInfo
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- CN1647676A CN1647676A CN 200510032877 CN200510032877A CN1647676A CN 1647676 A CN1647676 A CN 1647676A CN 200510032877 CN200510032877 CN 200510032877 CN 200510032877 A CN200510032877 A CN 200510032877A CN 1647676 A CN1647676 A CN 1647676A
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Abstract
The present invention discloses a fragile skin lollipop and its making method. The fragile skin lollipop is made with sugar, glucose syrup, concentrated milk, water-free butter, salt, soybean lecithin, sandwiched material, coated chocolate material and water in certain proportion, and through mixing, filtering, vacuum stewing, forming and coating. It is superior to traditional lollipop and has four advantages of health effect, several layers, several flavors and good taste.
Description
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 formulated by white granulated sugar, glucose syrup, condensed milk, anhydrous butter oil, refined salt, soybean lecithin, sandwich material, coating chocolate material and water; Sandwich material wherein heats correct grinding according to a certain weight ratio by powdered sugar, milk powder, cocoa power, rape oil, maltodextrin, soybean lecithin, anhydrous butter oil, carmine lake, strawberry essence and makes; Coating chocolate material is wherein formed by powdered sugar, substitute of cocoa fat, milk powder, cocoa power, soybean lecithin, refined salt, monoglyceride, maltodextrin heating correct grinding.
The weight proportion (%) of described crackling lollipop component is: 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.
The compound method of crackling lollipop of the present invention is as follows:
A, quantitative water poured into the steam-jacked kettle of cleaning, drop into quantitative white granulated sugar, glucose syrup, refined salt, soybean lecithin, anhydrous butter oil after the heating successively, practice milk, 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 reaches every square centimeter more than 6 kilograms, when liquid glucose temperature 140 is spent C, vavuum pump 760 millimetress of mercury, carry air to destroy vacuum, emit syrup and divide at the steel cooler pan and constantly turn cooling;
D, will cool off good syrup 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 the 5 degree C, 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 the 45 degree C, 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 degree C, 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 the 45 degree C, 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, quantitative 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, liquid glucose temperature 140 degree C, during vavuum pump 760 millimetress of mercury, open passway, vaporization chamber upper and lower, observe syrup and concentrate amount, carry air to destroy vacuum then, emitting syrup divides at the steel cooler pan and constantly turns cooling, turn and want evenly, make syrup neither too hard, nor too soft, no lump, and control the cooling velocity of syrup well, to cool off good syrup 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 the 5 degree C, at last the good crackling lollipop packing warehouse-in of cooling.
Claims (5)
1, a kind of crackling lollipop is characterized in that: this crackling lollipop is mainly formulated by white granulated sugar, glucose syrup, condensed milk, anhydrous butter oil, refined salt, soybean lecithin, sandwich material, coating chocolate material and water;
Sandwich material wherein heats correct grinding according to a certain weight ratio by white sand Icing Sugar, milk powder, cocoa power, rape oil, maltodextrin, soybean lecithin, anhydrous butter oil, carmine lake, strawberry essence and makes;
Coating chocolate material is wherein formed by white sand Icing Sugar, substitute of cocoa fat, milk powder, cocoa power, soybean lecithin, refined salt, monoglyceride, maltodextrin heating correct grinding.
2, crackling lollipop according to claim 1 is characterized in that: the weight proportion of this lollipop component (%) is: 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.
3, a kind of compound method of the lollipop of crackling according to claim 1, it is characterized in that: this method comprises the steps:
A, quantitative water poured into the steam-jacked kettle of cleaning, drop into quantitative white granulated sugar, glucose syrup, refined salt, soybean lecithin, anhydrous butter oil, condensed milk after the heating successively, 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 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 reaches every square centimeter more than 6 kilograms, when liquid glucose temperature 140 is spent C, vavuum pump 760 millimetress of mercury, carry air to destroy vacuum, emit syrup and divide at the steel cooler pan and constantly turn cooling;
D, will cool off good syrup 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 the 5 degree C, and the candy that cooling is good promptly obtains the crackling lollipop through packing.
4, the compound method of crackling lollipop according to claim 3, 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 the 45 degree C, time, fineness promptly got sandwich material below 20 microns after testing more than 20 hours.
5. the compound method of crackling lollipop according to claim 3, 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 degree C, 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 the 45 degree C, the correct grinding time, fineness promptly got the coating chocolate material below 20 microns after testing more than 20 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB200510032877XA CN100450372C (en) | 2005-01-16 | 2005-01-16 | Fragile skin lollipop and its making method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB200510032877XA CN100450372C (en) | 2005-01-16 | 2005-01-16 | Fragile skin lollipop and its making method |
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| CN1647676A true CN1647676A (en) | 2005-08-03 |
| CN100450372C CN100450372C (en) | 2009-01-14 |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100353856C (en) * | 2006-01-09 | 2007-12-12 | 普绩 | Bean particle sweet/bean flour sweet coated with chocolate, and its prepn. method |
| CN101019593B (en) * | 2007-03-02 | 2011-04-06 | 内蒙古伊利实业集团股份有限公司 | Aromatizing process for chocolate flavor popsicle |
| CN101731426B (en) * | 2010-01-07 | 2012-05-30 | 普绩 | Improved bean powder sugar and manufacturing process |
| CN102696848A (en) * | 2012-06-11 | 2012-10-03 | 朱淑玲 | Lollipop and preparation method thereof |
| CN104115979A (en) * | 2013-04-24 | 2014-10-29 | 北京康比特体育科技股份有限公司 | Lollipop |
| CN105767414A (en) * | 2016-03-29 | 2016-07-20 | 颍上县好圆食品有限公司 | Hawthorn fruit-chocolate lollipops |
| CN106615556A (en) * | 2016-12-14 | 2017-05-10 | 钦州阜康农副食品有限公司 | Grapefruit hard candy and preparation method thereof |
| CN106615506A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Low-sugar-content purple-sweet-potato chocolate and preparation method thereof |
| CN106615507A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Jackfruit and purple sweet potato chocolate and preparation method thereof |
| CN106615508A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Passion fruit and cookie chocolates and making method thereof |
| CN106615502A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Low-sugar cookie chocolate and making method for same |
| CN106858008A (en) * | 2017-03-13 | 2017-06-20 | 安徽省丰康农业科技有限公司蚌埠农业科技研发中心 | A kind of honey lollipop |
| CN112244122A (en) * | 2020-10-21 | 2021-01-22 | 湖南新中意食品有限公司 | Milk-crisp sandwich chocolate and preparation method thereof |
| CN113875872A (en) * | 2020-07-01 | 2022-01-04 | 段金刚 | Preparation method of vinegar-filled chocolate |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088396A (en) * | 1992-12-22 | 1994-06-29 | 扬州五一食品集团公司 | The preparation method of fragile preserred egg |
| US6623266B2 (en) * | 2001-01-19 | 2003-09-23 | Cadbury Adams Usa Llc | Apparatus for making a center-filled gum lollipop with hard candy shell |
-
2005
- 2005-01-16 CN CNB200510032877XA patent/CN100450372C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100353856C (en) * | 2006-01-09 | 2007-12-12 | 普绩 | Bean particle sweet/bean flour sweet coated with chocolate, and its prepn. method |
| CN101019593B (en) * | 2007-03-02 | 2011-04-06 | 内蒙古伊利实业集团股份有限公司 | Aromatizing process for chocolate flavor popsicle |
| CN101731426B (en) * | 2010-01-07 | 2012-05-30 | 普绩 | Improved bean powder sugar and manufacturing process |
| CN102696848A (en) * | 2012-06-11 | 2012-10-03 | 朱淑玲 | Lollipop and preparation method thereof |
| CN102696848B (en) * | 2012-06-11 | 2016-02-10 | 朱淑玲 | lollipop and preparation method thereof |
| CN104115979A (en) * | 2013-04-24 | 2014-10-29 | 北京康比特体育科技股份有限公司 | Lollipop |
| CN105767414A (en) * | 2016-03-29 | 2016-07-20 | 颍上县好圆食品有限公司 | Hawthorn fruit-chocolate lollipops |
| CN106615556A (en) * | 2016-12-14 | 2017-05-10 | 钦州阜康农副食品有限公司 | Grapefruit hard candy and preparation method thereof |
| CN106615506A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Low-sugar-content purple-sweet-potato chocolate and preparation method thereof |
| CN106615507A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Jackfruit and purple sweet potato chocolate and preparation method thereof |
| CN106615508A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Passion fruit and cookie chocolates and making method thereof |
| CN106615502A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Low-sugar cookie chocolate and making method for same |
| CN106858008A (en) * | 2017-03-13 | 2017-06-20 | 安徽省丰康农业科技有限公司蚌埠农业科技研发中心 | A kind of honey lollipop |
| CN113875872A (en) * | 2020-07-01 | 2022-01-04 | 段金刚 | Preparation method of vinegar-filled chocolate |
| CN112244122A (en) * | 2020-10-21 | 2021-01-22 | 湖南新中意食品有限公司 | Milk-crisp sandwich chocolate and preparation method thereof |
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| CN100450372C (en) | 2009-01-14 |
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