Method for make soft candy

Starch milk: sweet potato starch and corn starch can be used to make soft candy. If the finished product is 50 kg, you can use 6 kg of mixed starch, sieve it, add 2.5 kg of white sugar, 12 g of citric acid and 8 kg of water, stir it evenly, and heat it to 60 degrees Celsius with slow fire, not exceeding 60 degrees Celsius.

(2) Slurry washing: wash the prepared starch milk with boiling water of about 17kg, then cook the starch milk into a paste, stir it quickly until there is no pimple, and add 12.5kg of white sugar and 20kg of rod-shaped liquid of starch syrup which has been heated to boiling, completely dissolved and filtered into the cooked and stirred paste for three times. Add 1/5 for the first time, add 2/5 for the second time after stirring, add all of them for the third time after stirring, and cook the sugar after stirring evenly. Pay attention to the amount of water added in the process of mixing and washing starch milk. If the amount of water is too small, the product will be hard; If you add too much water, it will take a long time to cook sugar, waste fuel and blacken the product. Because starch syrup is used in the formula, the moisture in starch syrup should be calculated.

(3) Boiling sugar: Put the prepared and evenly mixed syrup on the fire and cook sugar while stirring, which takes about 1 hour. Boiler temperature 1 15- 120 degrees Celsius; It can be lower in winter and higher in summer. After leaving the fire, add spices and stir well.

(4) cooling: there are two ways to cool: one is to spread a layer of starch on the iron plate to prevent the sugar cubes from sticking to the iron plate; The other is to rub some vegetable oil on the iron plate as a lubricant.

⑤ Molding and packaging: When the sugar blank is cooled to moderate hardness on the iron plate, it can be pressed into tablets in blocks, and when it is cooled to appropriate hardness required for molding, it can be cut into pieces with a slicer. Generally, it can be cut into rectangular or irregular blocks, and the soft candy with good quality can be stretched more than 12 cm. After molding, the starch particles attached to the surface of the sugar block can be removed by a powder remover after cooling slightly, and the sticky rice paper is used as the lining to wrap the trademark paper, which is screwed tightly.