How to make rock candy

Overview

Brown sugar is made from white granulated sugar, after re-solubilization, purification and recrystallization.

(1) varieties: rock sugar is divided into two kinds of monocrystalline rock sugar and polycrystalline rock sugar, the former is also known as granular rock sugar, the 60's by the tianjin xinhua food factory was first developed successfully, opened up the international market, become the first domestic export manufacturers. The latter, also known as box rock candy, is made of multiple crystals and polymerization of sucrose crystals, is China's traditional products. From the variety of rock candy is divided into white rock candy and yellow rock candy two kinds of exports to white rock candy, yellow rock candy export quantity is very small.

(2) use: crystal sugar quality is pure, not easy to deteriorate, in addition to candy can be eaten, but also can be used for advanced food sweeteners, preparation of medicines impregnated with alcohol and tonic medicines and so on.

Two, processing

(1) single crystal rock sugar: sugar into the right amount of water heating and dissolving, filtered into the crystallization tank, so that the sugar solution reaches supersaturation, put into the crystal seed to raise the crystal, to be raised to the grain size of the crystals taken out for the dehoneying and centrifugal drying, drying through the ventilation, sieve, after the staging and packaging factory.

(2) polycrystalline rock sugar: white sugar into the right amount of water heating and dissolving, cooking sugar, to reach a certain concentration into the crystallization basin, in the crystallization chamber after a week of crystallization, take out the mother liquor control, remove the bottom of the sand after cracking and drying, mixing and packaging factory.

Ice sugar production technology

Ice sugar can be eaten, but also can be used in medicine, treatment of a variety of illnesses, now introduces a method of ice sugar of the earth's legal system.

(A) sugar liquid preparation

Select sugar 50kg, add clean water 1 stir, so that the sugar is fully dissolved in water.

(2) boiling method

Before boiling in the sandwich pot in the sandwich, add vegetable oil, and then the prepared sugar solution poured into the upper pot, simmering, when the sugar solution boiled 5-6 minutes Zhong, and then add the saturated alum solution at room temperature 0.5kg added while stirring so that it is well-mixed, with a thermometer to measure the temperature of the sugar solution when the temperature rises to When the temperature in the sugar liquid rises to 150℃, cease fire and lower the temperature out of the pot. Out of the pot, the temperature of 115-120 ℃ for the best.

(c) crystallization method

The sugar solution out of the pot, into the pan on the mound with a clean quilt cover, the day the temperature inside the pan to maintain about 90 ℃, and then every day to cool down 10 ℃, down to the seventh day. If the temperature is not enough, you can add fire to raise the pit temperature, in general, the sugar solution in the crystallization process, afraid of cold and not afraid of heat.

Three, home made rock candy technology

Rock candy is a good gift for rural visiting friends and relatives, not only nutritious, but also into the medicine for a variety of diseases. Family production of ice sugar for sale, is also a way to make money. Now introduces a method of home production of sugar.

1, sugar preparation: choose high-quality sugar 100kg, plus 35kg of clean water, stir, so that the sugar is fully dissolved in water.

2, simmering method: sugar solution before simmering in the sandwich pot in the sandwich add vegetable oil, and then the prepared sugar solution poured into the upper pot, simmering, when the sugar solution boiled for 5 ~ 6 minutes, and then add the saturated alum solution at room temperature 2KG, stirring while adding, so that it is fully mixed with a thermometer to measure the temperature of the sugar solution when the temperature rises to 150 degrees Celsius or so when the cease-fire, cooling down and then out of the pot. Out of the pot temperature to 115 ~ 120 degrees Celsius is the best.