Peanut sugar processing technology

1, product characteristics: sweet and crisp, inexpensive, is people like food.

2, raw material formula: peanuts, sugar, large oil, liquid glucose, the ratio of 2:2:1:1.5.

3. Process flow: Peanuts → Baking → Peeling → Picking → Mixing → Tableting → Dicing → Cooling → Screening → Packaging ↑ Sucrose → Sugars → Dissolving → Over mashing → Sucrose ← Large Oil ↑ ↑ Water Liquid glucose

4, the production of points: peanuts processing: baking peanuts to seven mature, peeled and picking, requiring a large full, no mildew. Sugar: Add sucrose and water to the pan to heat the sugar. After the sugar is fully dissolved, liquid glucose is added. Overheating: In order to ensure that the product is free from impurities, the melted sugar solution is poured and poured into another sugar pot to continue heating. Caramel: When the caramel is stirred, stir it until the sugar temperature reaches 135 °C. Stir well. When the temperature reaches 160°C, it is removed from the fire. Mixing: After the sugar pot is removed from the fire, the cooked peanuts are quickly added to the mixture, and the sugar is folded while cooling, so that the peanuts and the sugar are mixed evenly, and the trapped air is excluded. Then he moved to the desk and split it into 4 equal parts. Tableting, slicing: Use a machine to compress the tablets and dice them. Pay attention to adjusting the thickness in advance so that the specifications of the slivers are the same. Cooling, selection and packing: In the process of cooling the cut candy, pry open the candy with little stickiness, sieve the small crumbs with a sieve, and wait for the product to cool and package it.

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