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The importance of cleaning the equipment of the gummy production line in time

The importance of cleaning the equipment of the gummy production line in time

It is very important to clean and sterilize food residues and microorganisms present in food production equipment and pipelines during the food production process. 1. Food safety Effective cleaning of food machinery can remove microorganisms and bacteria produced in production as much as possible, and eliminate the breeding sites of microorganisms, thereby eliminating the source of pollution in the food processing stage, reducing food pollution, and ensuring food hygiene and safety. 2. Food taste In the process of food production, the same equipment needs to produce different foods, which leads to the mixing of tastes and raw materials between different foods, which seriously affects the taste of food. Comprehensive cleaning of food production machinery can ensure that The pure taste of the food. 3. Equipment operation Prevent the mechanical corrosion of food caused by the interaction of food residues and metal parts, reduce the reduction of mechanical thermal conductivity and other properties caused by contamination coverage, so as to ensure the efficient operation of food production equipment and the superior food quality.

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Quality requirements for candy

Quality requirements for candy

The sensory quality of candy can be tested from its shape, appearance, color, aroma, taste and hardness. shape and appearance 1. The shape of the candy should be neat and correct, the size should be uniform, and there should be no bends, cracks and barbs. 2. The surface of the candy should be smooth and clean. For example, the surface of hard candy should be bright and white, and the thickness of the outer skin should be uniform. The filling is not exposed. 3. The wrapping paper should be clean. For candies without wrapping paper, such as those mixed with granulated sugar, the sand should be evenly attached; those without granulated sugar should have a smooth and bright surface. The color and luster of the candy should be bright and uniform, and there should be obvious color and luster to distinguish it from other varieties.

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The working principle of the sugar cooking machine

The working principle of the sugar cooking machine

The purpose of boiling sugar is to remove most of the water in the sugar liquid after dissolving the sugar, so that the massecuite reaches a high concentration and retains less water, and the sugar liquid is turned into a viscous massecuite. It must be done by a boiling evaporation process with an elevated temperature gradient. This process is achieved through continuous boiling and processing, so it is called boiling sugar. The water in the sugar liquid needs to be removed from the liquid surface and into the space to be eliminated. The faster the separation speed, the faster the cooking speed. Under vacuum conditions, the sugar liquid can be boiled and evaporated at a lower temperature, the evaporation speed is fast, and the product quality is good. Operating procedures: The vacuum boiling process is generally divided into three stages: preheating, evaporation and vacuum concentration. In the preheating stage, the temperature and concentration of the sugar liquid are increased, and the period of vacuum boiling sugar is shortened; in the evaporation stage, the remaining water in the sugar liquid is removed. The sugar boiling equipment is actually a set of evaporation and concentration equipment. The function of the heater is to heat the sugar liquid to a boiling state with an appropriate heat source and sufficient heat transfer area. The evaporator can quickly remove water from the sugar liquid in the boiling state, and the transfer pump can stably transport the sugar liquid through the whole process to achieve continuous and balanced production.

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Why candy needs packaging

Why candy needs packaging

①, protect the product's luster, fragrance, shape and prolong shelf life; ②, is to prevent microbial and dust pollution, improve product hygiene and safety; ③, is exquisite product packaging can improve consumers' purchasing desire and commodity value.

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Features of candy packaging machine

Features of candy packaging machine

The candy packing machine is divided into single-grain packing, two-grain packing and multi-grain packing according to the quantity of candy packing. It is generally packaged in the form of back sealing. The common packaging machines are pillow packaging machines and high-speed candy multi-functional pillow packaging machines.

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What are the candy forming equipment

What are the candy forming equipment

1), stamping and forming machine. Main components: sugar feeding wheel, sugar bar, sugar scraping knife, sugar scraping bucket, sugar unloading scraper, sugar unloading bucket, rotary head, sugar cutting wheel. Stamping is the main way of forming hard candies. Using the intermittent single punching machine to form, only one sugar can be processed at a time, and the production efficiency is very low. The continuous rotary stamping machine is used more, which can stamp out more sugar cubes at the same time, and the production efficiency is greatly improved. Working principle: The cooled and evenly striped candy bars enter the forming machine, and the candy bars from the sugar feeding wheel are fed into the rotary head under the action of friction, and are rolled into the outer edge of the forming groove, and are squeezed by the sugar cutting wheel. The candy bar is squeezed into the forming groove and broken into candy cubes. At the same time, the sugar brewing rod moves forward under the push of the cam, and pushes the candy cubes into the forming hole. , and wait for the sugar cubes to cool before packing. 2) Mould forming machine. Main components: conveyor belt, model tray, sugar injection nozzle, sugar pouring pump, storage tank, cooling device. Casting molding can produce hard candy, soft candy and soft candy. When the boiled massecuite is still in a flowing state, the liquid massecuite is quantitatively injected into the continuously running model tray, then rapidly cooled and shaped, separated from the model tray, and then sent to the packaging machine with the conveyor belt. to pack. Working principle: The function of the sugar pouring pump is to push the massecuite into the sugar injection nozzle. It is composed of two cylinders. The outer cylinder is a fixed cylinder. The sugar nozzles are connected. The inner cylinder is an opening and closing cylinder. There is a connecting handle in the middle of the inner and outer circumferences of the cylinder, which is connected to the lever that swings left and right. There is a small hole on the side and bottom of the cylinder. The small hole is connected with the hole of the storage tank, and when the side small hole is closed with the empty opening on the side of the outer cylinder, the sugar injection nozzle of the wine barrel with the small hole at the bottom is connected. A piston is installed in the opening and closing cylinder. When the piston moves up and down, the air can be inhaled, and the sugar paste is pressed to the sugar injection nozzle. The size of the moving distance of the piston determines the amount of massecuite discharged, and the moving distance of the piston can be adjusted according to the size of the sugar cube. In the lower part of each sugar pump is a sugar nozzle which equalizes the number of sugar models.

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