CN112806461A

CN112806461A - Composite gel type candy string with handle, candy ball and method for manufacturing candy bar with handle

Info

Publication number: CN112806461A
Application number: CN202110196129.4A
Authority: CN
Inventors: 郭广河
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-02-22
Filing date: 2021-02-22
Publication date: 2021-05-18

Abstract

The invention belongs to a compound gel type sugar string with a handle, a sugar ball and a manufacturing method of a bar with a core, wherein the sugar ball, an outer sugar coating and the bar with the core form a bar of soft sugar string with three flavors, the sugar ball is made of compound gel, hawthorn fruit powder, fruit juice, flavoring agent and the like, transparent outer brittle sugar coating which is made by taking isomaltitol, white granulated sugar and low acyl gellan gum as main materials is poured on the surface of the sugar string after the sugar ball, the white granulated sugar and the low acyl gellan gum are inserted into the inner cavity of the hollow bar of PE plastic to form semi-solid sugar paste, and the semi-solid sugar paste is filled into the inner cavity of the hollow bar of the PE plastic to form the bar with the core, so that the use of the bar with the candy plug with the sugar string with the core is changed, and the invention has the advantages of safe and reliable edible nutrition, conformity with the requirement of food hygiene standard and.

Description

Composite gel type candy string with handle, candy ball and method for manufacturing candy bar with handle

Technical Field

The present invention belongs to a method for manufacturing compound gel type candy string with handle, candy ball and bar with core.

Background

The candy string is a handheld food which is formed by inserting more than two candies into a string by a stick and leaving a handle, for example, a frozen candied haw fresh fruit is arranged and inserted on a bamboo stick after being cooked, and a layer of transparent hard and crisp syrup is added to the candy string to obtain the traditional original fruit snack which is deeply loved by consumers. But the original fruit products have the defects of difficult long-distance transportation, easy mildew and rot, short shelf life, unsuitability for commercial mass production and the like.

In modern candy markets, a plurality of candies are provided, for example, a single hard candy is called a lollipop, but the candy with the handle has a common problem that production raw materials are all made of edible gum, white granulated sugar, pigment, essence and seasonings, although the brands are different, the tastes are monotonous and close to consistent, and only the change of the flavoring of the essence is stored to change, so that the eating of consumers is restricted.

In addition, the inserting stick of the sugar string is made of PE plastic which is extruded and drawn into a hollow or solid round small tube, the stick has no other effect except that the sugar ball is threaded, and the sugar ball is discarded after being eaten, so that the sugar ball is wasted and lacks new sense.

Disclosure of Invention

Therefore, the invention aims to design a manufacturing method of a composite gel type sugar string with a handle, sugar balls and a bar with a core, wherein fruits are used as raw materials to manufacture the sugar balls and the bar with the core of the composite gel type sugar string with the handle, and the composite gel type sugar string with the handle has the advantages of safe and reliable edible nutrition, accordance with the food sanitation standard requirements, and simple and practical manufacturing process.

Therefore, the composite gel type sugar ball with the stick sugar string comprises the following components: 3.5-6.5% of fruit and plant extract, 18-23% of maltose syrup, 12-17% of glucose syrup, 22-28% of white granulated sugar, 5-9% of gelatin, 3.5-6.5% of carrageenan, 0.8-2% of agar, 1-2% of high acyl gellan gum, 0.5-0.9% of citric acid, 0.5-0.9% of malic acid, 0.15-0.3% of sodium citrate, 0.08-0.10% of potassium sorbate, 0.2-0.5% of essence, 0.06-0.09% of edible pigment and the balance of water.

The weight percentage of each component of the coating of the outer layer of the soft sugar ball is as follows: 60-70% of isomaltitol, 10-15% of white granulated sugar, 0.6-1.5% of low-acyl gellan gum, 0.001-0.05% of sweetening agent, 1.2-1.5% of citric acid, 0.2-0.4% of edible essence and the balance of water.

As a preferred technical scheme of the invention, the weight percentages of the components in the sugar balls of the compound gel type ribbon string are as follows: 4-6% of fruit plant extract, 20-22% of maltose syrup, 15-17% of glucose syrup, 25-27% of white granulated sugar, 5-6% of gelatin, 4-6% of carrageenan, 0.8-1% of agar, 1.5-1.8% of high acyl gellan gum, 0.7-0.8% of citric acid, 0.5-0.8% of malic acid, 0.15-0.18% of sodium citrate, 0.08-0.09% of potassium sorbate, 0.2-0.3% of essence, 0.06-0.08% of edible pigment and the balance of water.

The weight percentage of each component of the coating of the outer layer of the soft sugar ball is as follows: 62-66% of isomaltitol, 10-12% of white granulated sugar, 0.8-1.2% of low-acyl gellan gum, 0.008-0.04% of sweetener, 1.2-1.3% of citric acid, 0.2-0.3% of edible essence and the balance of water.

As a preferred technical scheme of the invention, the weight percentages of the components in the sugar balls of the compound gel type ribbon string are as follows: 5% of fruit plant extract, 22% of maltose syrup, 15% of glucose syrup, 26% of white granulated sugar, 5% of gelatin, 4% of carrageenan, 0.8-1% of agar, 1.5-1.8% of high-acyl gellan gum, 0.8% of citric acid, 0.5% of malic acid, 0.15% of sodium citrate, 0.08% of potassium sorbate, 0.2% of essence, 0.06% of food pigment and the balance of water.

A core-carrying stick of a composite gel type candy string with handle comprises the following components in percentage by weight: 4.5-6.5% of fruit and plant extract, 45-52% of glucose, 10-14% of glucose syrup, 10-14% of white granulated sugar, 1.5-1.8% of citric acid, 0.08-0.1% of potassium sorbate, 0.2-0.5% of essence, 0.01-0.05% of edible pigment and the balance of water.

As a preferred technical scheme of the invention, the composite gel type candy string with the handle core comprises the following components in percentage by weight: 5-6.2% of fruit and plant extract, 48-50% of glucose, 12-14% of glucose syrup, 12-14% of white granulated sugar, 1.5-1.6% of citric acid, 0.08-0.09% of potassium sorbate, 0.2-0.3% of essence, 0.02-0.04% of food pigment and the balance of water.

As a preferred technical scheme of the invention, the fruit plant extract is one or a mixture of any number of the following raw materials: fructus crataegi, fructus Vitis Viniferae, fructus Mali Pumilae, fructus Pyri, pulp Citrulli, fructus Musae, fructus Pruni, fructus Jujubae, fructus melo, fructus Citri Tangerinae, fructus Cucumidis Sativi or other edible plants.

A method for manufacturing a composite gel type sugar string with a handle, a sugar ball and a core rod with a handle comprises the following steps:

(1) preparing a fruit and plant extract: selecting fruits, removing residues and secondary miscellaneous fruits, washing by rolling in a water flowing groove to remove mud and sand on the outer skins of the fruits, removing kernels by a stoner, crushing and grinding pulp to prepare raw fruit plant pulp, removing residues by filter pressing through a filter press to obtain fruit juice, homogenizing the fruit juice by a homogenizer, carrying out low-temperature vacuum concentration at the vacuum degree of 82-90.6 KPa and the temperature of 60-65 ℃, removing 40-45% of water in the homogenized fruit juice to obtain concentrated raw fruit pulp, adding maltodextrin, 0.01-0.04% of sweetening agent, 0.5-0.8% of citric acid and 0.05-0.08% of food enhancer into the homogenized fruit juice, uniformly stirring, and carrying out spray drying on the concentrated raw fruit pulp in an air dryer to obtain a powdery fruit plant extract.

(2) Preparing sugar ball raw materials: the weight percentages of the components in the sugar balls of the compound gel type ribbon string are as follows: 3.5-6.5% of fruit and plant extract, 18-23% of maltose syrup, 12-17% of glucose syrup, 22-28% of white granulated sugar, 5-9% of gelatin, 3.5-6.5% of carrageenan, 0.8-2% of agar, 1-2% of high acyl gellan gum, 0.5-0.9% of citric acid, 0.5-0.9% of malic acid, 0.15-0.3% of sodium citrate, 0.08-0.10% of potassium sorbate, 0.2-0.5% of essence, 0.06-0.09% of edible pigment and the balance of drinking water.

Weighing white granulated sugar, maltose syrup and glucose syrup according to parts by weight, adding drinking water at the temperature of 60-70 ℃, and stirring and dissolving into a liquid state to obtain syrup; weighing gelatin, carrageenan and agar according to the proportion, soaking the gelatin, the carrageenan and the agar in drinking water at the temperature of 60-70 ℃, and stirring to fully dissolve the soaked substances in the water to obtain a composite gel solution; stirring and dissolving the high-acyl gellan gum at the water temperature of 75-80 ℃ until no agglomeration and caking phenomenon exists, then keeping the temperature at 60-70 ℃ and standing for 120 minutes for later use to obtain a high-acyl gellan gum solution, and then weighing citric acid, potassium sorbate, malic acid, sodium citrate, essence, edible pigment and fruit and plant extracts according to the amount for later use.

(3) Placing the obtained composite gel liquid, high-acyl gellan gum liquid and dissolved syrup into a reaction kettle, stirring and mixing uniformly, steaming and boiling at 70-120 ℃ until the sugar degree is 80-90%, cooling to 65-70 ℃, stirring the added amount of fruit plant extract, stirring uniformly to obtain fruit gel syrup, adding citric acid, malic acid, sodium citrate and potassium sorbate into the fruit gel syrup according to the weighed mixture ratio, stirring and mixing uniformly, sieving with a 200-mesh sieve, mixing and stirring uniformly with essence and edible pigment, wherein the edible pigment is dissolved and stirred uniformly in advance with a proper amount of 50-60 ℃ drinking water, then adding the mixture into the reaction kettle together with the essence, slowly mixing and stirring uniformly, cooling the composite gel syrup to 70-80 ℃, standing, keeping the temperature and storing to obtain the composite gel syrup;

(4) casting molding of the composite gel type soft sugar ball: injecting the obtained 65-70 ℃ composite gel type sugar slurry into a forming die, sending the obtained 65-70 ℃ composite gel type sugar slurry together with the forming die into a cooling device for cooling and curing, demoulding to obtain sugar balls with composite gel type soft bodies, automatically demoulding, storing the sugar balls on an oscillating conveying mesh belt in a non-overlapping manner, adding low-acyl gellan gum accounting for 0.1-0.3% of the weight of the sugar balls into drinking water at the temperature of 80-90 ℃ in proportion, stirring and dissolving to prepare a gum solution, uniformly spraying the prepared gum solution on the surfaces of the sugar balls by using an atomizing and spraying device, cooling and shaping the sugar balls sprayed with gel thin layers in a low-temperature environment at-1-3 ℃, sending the sugar balls with gel thin layer coatings on the surfaces into a dynamic kettle filled with edible white sugar oil or edible propolis for oiling and polishing, or sending the sugar balls into a sand mixer filled with fine white granulated sugar according to requirements, and finely grinding the white granulated sugar, obtaining the sugar ball.

(5) Preparing filling massecuite with a core stick: the hollow tube of the stick is filled with massecuite, and the massecuite comprises, by weight, 4.5-6.5% of fruit and plant extracts, 45-52% of glucose, 10-14% of glucose syrup, 10-14% of white granulated sugar, 1.5-1.8% of citric acid, 0.08-0.1% of potassium sorbate, 0.2-0.5% of essence, 0.01-0.05% of food pigment and the balance of water; stirring edible glucose and white granulated sugar with warm boiled water at 65 ℃ until the edible glucose and the white granulated sugar are completely and uniformly dissolved, adding glucose syrup and drinking water according to the amount, boiling the mixture at 100-126 ℃ to form pasty syrup with the water content of 12-15%, adding fruit plant extracts, stirring uniformly, storing the pasty syrup in a heat-preservation syrup storage barrel with automatic stirring equipment, cooling the syrup to 90-105 ℃, adding citric acid, potassium sorbate, edible essence and natural pigments gradually and simultaneously stirring until the syrup is completely and uniformly dissolved, wherein the natural pigments are added and then stirred with water at 65-70 ℃ before adding, mixing the obtained bars, filling and storing the syrup at 90-105 ℃;

(6) preparing a handle bar with a core handle bar: the bar is made of polyethylene food-grade low-density PE plastic, and is extruded, pulled and cut into a transparent colorless hollow round tube with the outer diameter of 3.5-4.5 mm, wherein the length of the transparent colorless hollow round tube is determined by actual number of particles penetrating through the transparent hollow tube and specific parameters of a reserved handle;

(7) filling massecuite in the inner cavity of the bar, namely cooling a Polyethylene (PE) bar pipe at the outlet of a die head of an extruder to 50-55 ℃ and solidifying to form a hollow bar material, injecting the massecuite into the inner cavity of the PE bar pipe by using core bar manufacturing equipment, continuing to move forward after filling, cooling and solidifying to form a core bar rod, cleaning the outer layer of the pipe, drying and cutting the core bar rod into a preset size, and sealing the inlet and the outlet of a hollow pipe cavity with high-temperature hot gummed powder to obtain the straight bar core bar rod for inserting and stringing;

(8) preparing the coating for the outer layer of the soft sugar ball: the coating raw materials of the outer coating of the composite gel candy string comprise, by mass, 60-70% of isomaltitol, 10-15% of white granulated sugar, 0.6-1.5% of low-acyl gellan gum, 0.001-0.05% of a sweetening agent, 1.2-1.5% of citric acid, 0.2-0.4% of an edible essence, and the balance of water; weighing raw materials according to the proportion by mass, wherein after the low-acyl gellan gum is weighed, stirring the low-acyl gellan gum with 60-70 ℃ drinking water until the low-acyl gellan gum is completely dissolved into a gum solution, preserving heat and standing for 60 minutes for later use, adding 65 ℃ drinking water into white granulated sugar, stirring and dissolving, then adding isomaltitol, mixing and feeding the mixture into a reaction kettle, stirring and boiling the mixture to 155-160 ℃, keeping the temperature for 1-1.5 hours, detecting until the water content of the syrup is 3% -5%, transferring the syrup into a heat preservation type storage barrel for storage, adding the dissolved gum solution, citric acid, sweetening agent and edible essence when the sugar temperature is reduced to 100-110 ℃, stirring the mixture until the mixture is uniform, obtaining outer layer coating syrup, and storing the outer layer coating syrup in the heat preservation storage barrel with stirring at the constant temperature of 90-100 ℃;

(9) preparing the compound gel type candy string with handles: taking the sugar balls prepared in the step (4) and the cored bar prepared in the step (7), and manually or mechanically inserting at least 2 sugar balls into one side edge of the cored bar, wherein one side edge of the cored bar is the cored bar which is held by hands to prepare a string of sugar with a handle;

or: and (3) coating sugar slurry on the outer layer of the outer periphery of the sugar ball of the prepared sugar string with the handle, spraying a layer of sugar coating at the constant temperature of 90-100 ℃, and cooling to prepare the sugar string with the handle with the sugar coating.

As a preferred technical scheme of the invention, the manufacturing equipment of the cored bar comprises an extrusion tube drawing device, a die and vacuum outer sizing sleeve device and an inner diameter sizing and filling built-in tube device, wherein the die and vacuum outer sizing sleeve device are positioned at the rear end of the extrusion tube drawing device, and an inner diameter massecuite filling built-in tube of the inner diameter sizing and filling built-in tube device is arranged in a sleeve cavity of the die and vacuum outer sizing sleeve device.

The extrusion tube drawing device is used for extruding and melting and providing tube drawing melting materials for stick sticks and comprises an extruder (1), a feed opening, a driving motor and a built-in extrusion screw rod, wherein the outlet end of the extruder is communicated with a die and the inlet end of a vacuum outer sizing sleeve device, the front end of the built-in extrusion screw rod of the extruder is communicated with the front end of a melting material cavity arranged in a die body of a forming die, a circulating cooling pipeline is arranged on the inner wall of the die body corresponding to the built-in extrusion screw rod and the circumferential wall of the melting material cavity, one end of the circulating exhaust pipe is communicated with the lower end of the rear side of the circulating cooling pipeline, the other end of the circulating exhaust pipe is communicated with an exhaust opening of a cooling air pump through a second electromagnetic valve, one end of the circulating air inlet pipe is communicated with the upper end of the front portion of the circulating cooling pipeline through.

The mould and vacuum external sizing sleeve device is used for sizing the external diameter of a bar and comprises a forming mould, a mould body, a circulating cooling pipeline, a melting material cavity, a temperature controller galvanic couple probe, an external diameter sizing sleeve body, a cooling water inlet, a cooling water outlet, a vacuumizing pipe joint, a vacuum chamber, a cooling chamber, a circulating exhaust pipe, a second electromagnetic valve, a circulating air inlet pipe, a third electromagnetic valve, an air inlet, an air suction opening, an air outlet, an air inlet Y-shaped internal air pipe, an air isolating screen sleeve and an air exhaust solidification sleeve; a melting material cavity longitudinally penetrating the die body is arranged in the die body of the forming die, one end of the melting material cavity is communicated with the front end of a built-in extrusion screw of an extruder, the other end of the melting material cavity is communicated with the front end of an outer diameter shaping sleeve body, a sleeve cavity longitudinally penetrating the sleeve body is arranged in the outer diameter shaping sleeve body, the inner diameter length of the sleeve cavity is the same as the outer diameter length of a bar of a PE plastic pipe, a cooling chamber and a vacuum chamber are distributed and surrounded in the outer diameter shaping sleeve body at intervals outside the sleeve cavity, a vacuum pumping pipe joint communicated with the vacuum chamber is arranged on the outer wall of the outer diameter shaping sleeve body, a cooling water inlet and a cooling water outlet communicated with the cooling chamber are respectively arranged at the upper end and the lower end of the outer diameter shaping sleeve body, the outlet end of the outer diameter shaping sleeve body is communicated with the inlet end of a pumping solidification sleeve body, a cavity hole longitudinally penetrating, the outer side wall of the cavity hole is provided with an air separation screen sleeve, an air inlet Y-shaped inner air pipe is arranged in an air exhaust curing sleeve on the outer side of the air separation screen sleeve, the middle part of the air inlet Y-shaped inner air pipe is communicated with an air suction opening of the air separation screen sleeve, two end openings of the air inlet Y-shaped inner air pipe respectively penetrate through the upper end wall and the lower end wall of the corresponding air exhaust curing sleeve to form an air inlet and an air outlet, and the outlet end of the air exhaust curing sleeve is communicated with a rod inlet of a cooling cleaning.

The length of the inner diameter of the sleeve cavity of the outer diameter shaping sleeve body is the same as that of the inner diameter of the cavity hole of the air exhaust curing sleeve.

As a preferred technical scheme of the invention, the inner diameter shaping and filling built-in pipe device is used for shaping the inner diameter of the stick and filling the stick with the massecuite, and comprises an inner diameter massecuite filling built-in pipe, a fixed flange plate, a first electromagnetic valve, a massecuite conveying pipe, a high-temperature screw pump and a heat-preservation slurry storage barrel.

The inner diameter massecuite filling built-in pipe is used for matching with the outer diameter sizing sleeve body to size the inner diameter of a bar of the PE plastic pipe and fill massecuite in the bar, one end of the inner diameter massecuite filling built-in pipe is fixed on the lower end wall of the die body through a fixed flange plate and is connected with one end of a massecuite conveying pipe, the other end of the inner diameter massecuite filling built-in pipe penetrates through the lower end wall of the die body and is bent at 90 degrees in the axial direction of the air exhaust curing sleeve in the melting material cavity, the bent part of the inner diameter massecuite filling built-in pipe extends into a bar inlet of the cooling, cleaning and hot air drying device along the axial lead of the melting material cavity through the axial lead of the outer diameter sizing sleeve body and the axial lead of the air exhaust curing sleeve body, the inner diameter massecuite filling built-in pipe is L-shaped, the gap width between the outer peripheral wall of the inner diameter massecu.

The lower end of the forming die is provided with a heat-preservation slurry storage barrel, the inner diameter massecuite filling built-in pipe is connected with one end of a massecuite conveying pipe, and the other end of the massecuite conveying pipe is communicated with the interior of the heat-preservation slurry storage barrel through a first electromagnetic valve and a high-temperature screw pump.

As a preferable technical scheme of the invention, the axial lead of the bent part of the internal diameter massecuite filling built-in pipe is on the same straight line with the axial lead of the molten material cavity, the axial lead of the external diameter sizing sleeve body, the axial lead of the air-extracting curing sleeve and the axial lead of the rod inlet.

The above design achieves the object of the present invention.

The invention has the following advantages:

(1) the invention uses fruit as raw material to prepare the compound gel type sugar ball with the handle string and the core handle bar, which has the advantages of safe and reliable edible nutrition, accordance with the food sanitation standard requirement, and simple and practical preparation process.

(2) The invention fills the inner cavity of the PE plastic hollow stick with powdered fruit juice to form semi-solid massecuite to be made into the stick with the core, thereby changing the application of the stick handle of the candy, changing the practical value of the stick inserting of the candy string, increasing the interestingness of the product, increasing the variety of the candy market and the flower, and flourishing the market economy.

(3) The fruit and plant extract contained in the invention greatly helps and improves the body and intelligence of children.

(4) The sugar ball, the outer sugar coating and the core-carrying stick form a bar of soft sugar string with three flavors,

the sugar ball is made of composite gel, hawthorn powder fruit juice, flavoring agent and the like, transparent outer-layer brittle sugar coatings which are made of isomaltitol, white granulated sugar and low-acyl gellan gum as main materials are poured on the surfaces of the sugar strings after the sugar balls are inserted into the strings, the sugar balls are similar to a string of red Tong 'sugar-coated haws sugar strings', the core material of the bar with the core handle has edible flavor, and the interest of people in edible substances is increased.

Drawings

FIG. 1 is a schematic diagram of the overall equipment configuration distribution of the present invention;

FIG. 2 is a schematic structural view of the mold and vacuum outer sizing sleeve device and inner diameter sizing and filling inner tube device of the present invention;

fig. 3 is a schematic structural view of the bar of the present invention.

FIG. 4 is a schematic view of the structure of the sugar ribbon cluster with sugar coating of the present invention.

FIG. 5 is a schematic view of the configuration of an unglazed cluster of candy according to the invention.

Wherein: 1. extruding and pulling the pipe; 11. an extruder; 12. a feeding port; 13. 14, a drive motor, a built-in extrusion screw;

2. a mould and a vacuum external sizing sleeve device; 21. forming a mold; 22. a mold body; 23. a circulating cooling pipeline; 24. a molten material cavity; 25. a temperature controller galvanic couple probe; 26. an outer diameter sizing sleeve body; 27. cooling the water inlet; 28. a cooling water outlet; 29. a vacuum pipe joint is pumped; 210. a vacuum chamber; 211. a cooling chamber; 212. a circulating exhaust pipe; 213. a second solenoid valve; 214. circulating an air inlet pipe; 215. a third electromagnetic valve; 216. an air inlet; 217. an air suction opening; 218. an air outlet; 219. an air inlet Y-shaped inner air pipe; 220. an air-isolating screen jacket; 221. air-extracting and curing sleeve;

3. inner diameter shaping and filling built-in pipe device; 31. the inner diameter massecuite is filled with the built-in pipe; 32. fixing a flange plate; 33. a first solenoid valve; 34. a massecuite delivery tube; 35. a high temperature screw pump; 36. a heat-preservation pulp storage barrel;

4. a bar is held; 41. a hollow lumen; 42. an inlet and an outlet of the hollow tube cavity; 43. a bar wall; 44. massecuite; 45. a candy; 46. sugar coating;

5. a cooling cleaning and hot air drying device; 51. a rod inlet.

Detailed description of the preferred embodiments

The present invention will be further described with reference to specific embodiments for the purpose of facilitating an understanding of technical means, characteristics of creation, objectives and functions realized by the present invention, but the following embodiments are only preferred embodiments of the present invention, and are not intended to be exhaustive. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative efforts belong to the protection scope of the present invention. The experimental method, the circuit, the program controller and the related elements for controlling the same, the PLC programmable controller system, the control systems of the pneumatic technology and the sensing technology, etc., in the following embodiments, are all conventional technologies and methods unless otherwise specified, and the materials, reagents, etc., used in the following embodiments, if not specified, are commercially available.

Example 1: as shown in figures 1 to 5, the composite gel type sugar string with handle is made of sugar balls 45 and a handle bar 4, sugar paste 44 is filled in a hollow tube cavity 41 of the handle bar, an inlet and an outlet 42 of the hollow tube cavity of the handle bar with core are sealed by high-temperature hot-melt glue powder, at least 2 sugar balls are inserted into one side of the handle bar with core manually or mechanically, one side of the handle bar with core is the handle bar with core held by hands, and the sugar string with handle without sugar coating is made; or coating a layer of sugar coating 46 outside the sugar ball 45 of the sugar string with the handle to prepare the sugar string with the sugar coating.

The fruit plant extract is one or a mixture of any number of the following raw materials: fructus crataegi, fructus Vitis Viniferae, fructus Mali Pumilae, fructus Pyri, pulp Citrulli, fructus Musae, fructus Pruni, fructus Jujubae, fructus melo, fructus Citri Tangerinae, fructus Cucumidis Sativi or other edible plants.

(2) Preparing sugar ball raw materials: the weight percentages of the components in the sugar balls of the compound gel type ribbon string are as follows: 3.5-6.5% of fruit and plant extract, 18-23% of maltose syrup, 12-17% of glucose syrup, 22-28% of white granulated sugar, 5-9% of gelatin, 3.5-6.5% of carrageenan, 0.8-2% of agar, 1-2% of high acyl gellan gum, 0.5-0.9% of citric acid, 0.5-0.9% of malic acid, 0.15-0.3% of sodium citrate, 0.08-0.10% of potassium sorbate, 0.2-0.5% of essence, 0.06-0.09% of edible pigment and the balance of water.

(3) The obtained composite gel liquid, the high-acyl gellan gum liquid and the dissolved syrup are placed in a reaction kettle to be stirred and mixed uniformly, the mixture is cooked to the sugar degree of 80-90% at the temperature of 70-120 ℃, then cooled to 65-70 ℃, the added amount of the fruit plant extract is stirred, the fruit gel syrup is uniformly stirred, then citric acid, malic acid, sodium citrate and potassium sorbate are added into the fruit gel syrup according to the weighed mixture ratio, the mixture is stirred and mixed uniformly, the mixture is filtered through a 200-mesh sieve, and then the mixture is mixed and stirred uniformly with essence and edible pigment, wherein the edible pigment is dissolved and stirred uniformly in advance by using a proper amount of drinking water at the temperature of 50-60 ℃, then the mixture is added into the reaction kettle together with the essence, and after the mixture is mixed and stirred uniformly at a low speed, the composite gel syrup is cooled to the temperature of 70-80 ℃, kept stand and stored, and the composite gel.

(5) Preparing filling massecuite with a core stick: the hollow tube of the stick is filled with massecuite, and the massecuite comprises, by weight, 4.5-6.5% of fruit and plant extracts, 45-52% of glucose, 10-14% of glucose syrup, 10-14% of white granulated sugar, 1.5-1.8% of citric acid, 0.08-0.1% of potassium sorbate, 0.2-0.5% of essence, 0.01-0.05% of food pigment and the balance of water. Stirring edible glucose and white granulated sugar with warm boiled water at 65 ℃ until the edible glucose and the white granulated sugar are completely and uniformly dissolved, adding glucose syrup and drinking water according to the amount, boiling the mixture at 100-126 ℃ to form pasty syrup with the water content of 12-15%, adding fruit plant extracts, stirring uniformly, storing the pasty syrup in a heat-preservation syrup storage barrel with automatic stirring equipment, cooling the syrup to 90-105 ℃, gradually adding citric acid, potassium sorbate, edible essence and natural pigments while stirring completely and uniformly, wherein the natural pigments are prepared by water at 65-70 ℃ before adding, and then adding, mixing the obtained bars, filling and storing the syrup at 90-105 ℃.

(7) filling massecuite in the inner cavity of the bar, namely cooling a Polyethylene (PE) bar pipe at the outlet of a die head of an extruder to 50-55 ℃ and solidifying to form a hollow bar, injecting the massecuite into the inner cavity of the PE bar pipe by using core bar manufacturing equipment, continuing to move after filling, cooling and solidifying to form a core bar, cleaning the outer layer of the pipe, drying and cutting to a preset size of about 5-15 cm, sealing the inlet and the outlet of the hollow pipe cavity by using high-temperature hot gummed sugar powder to prevent the filled massecuite from entering the outer system, and obtaining the core bar for straight insertion and stringing.

(8) Preparing the compound gel type candy string with handles: and (4) taking the sugar balls prepared in the step (4) and the cored bar prepared in the step (7), inserting at least 2 sugar balls into one side edge of the cored bar manually or mechanically, wherein one side edge of the cored bar is the cored bar which is held by hands, preparing sugar strings with handles, and packaging to obtain the finished product.

The food enhancer comprises one or a mixture of any number of the following raw materials: vitamin A, B, C, D, E family, folic acid, calcium, ferrum, zinc, magnesium, selenium, copper, soybean protein, bone meal, fish meal, and amino acids.

As a preferred technical scheme of the invention, the sweetener is aspartame, and the edible pigment comprises one or the mixture of any number of the following raw materials: natural beta-carotene, beet red, turmeric, safflower yellow, shellac red, red-orange, red-brown, red-rice red, chrysanthemum yellow extract, black soya bean red, sorghum red, corn yellow, red-radish red, cocoa shell color, red-rice red, wasabi red, black currant red, gardenia yellow, gardenia red, oak shell brown, red NP red, huikouye, mulberry red, natural mustard red, brown cherokee rose, curcumin, peanut red, grape skin red, blue pastille red, green algae blue, plant, dense grass yellow, black iron oxide yellow tea and black iron oxide yellow.

As shown in figures 1 to 3, the equipment for manufacturing the cored bar comprises a heat-preservation slurry storage barrel 36, an extrusion tube drawing device 1, a die and vacuum outer sizing sleeve device 2, an inner diameter sizing and filling built-in tube device 3, the die and vacuum outer sizing sleeve device 2 is positioned at the rear end of the extrusion tube drawing device 1, and an inner diameter massecuite filling built-in tube of the inner diameter sizing and filling built-in tube device 3 is arranged in a sleeve cavity of the die and vacuum outer sizing sleeve device 2.

As shown in fig. 1-2, the extrusion tube drawing device 1 is used for extrusion melting and providing tube drawing melting materials of a bar. Comprises an extruder 11, a feed opening 12, a driving motor 13 and a built-in extrusion screw 14. The outlet end of the extruder 11 is communicated with the inlet end of the die and the vacuum external sizing sleeve device 2, the front end of the built-in extrusion screw 14 of the extruder 11 is communicated with the front end of a molten material cavity 24 arranged in a die body 22 of the forming die 21, and a circulating cooling pipeline 23 is arranged on the inner wall of the die body corresponding to the built-in extrusion screw and the peripheral wall of the molten material cavity. One end of the air circulation and suction pipe 212 is communicated with the lower end of the rear side of the air circulation and cooling pipe 23, the other end of the air circulation and suction pipe is communicated with the suction port of the cooling air pump through a second electromagnetic valve 213, one end of the air circulation and suction pipe 214 is communicated with the upper end of the front part of the air circulation and cooling pipe 23 through a third electromagnetic valve 215, and the other end of the air circulation and suction pipe is communicated with the air inlet of the cooling air pump.

When the low-density polyethylene PE plastic material works, the low-density polyethylene PE plastic material which meets the national standard GB 9687 sanitary standard and is not added with pigment or any additive enters an extrusion cavity of an extruder from a feed opening 12 at the upper end of the extruder, the melted material is plasticized by the extruder and then enters a melted material cavity 24 through the pushing of a built-in extrusion screw 14 driven by a driving motor 13, a circulating cooling pipeline 23 is arranged in a die body 22 tightly attached to the die cavity, the circulating cooling pipeline is communicated with an air pumping opening of a cooling air extractor through a second electromagnetic valve 213 and a circulating air pumping pipe 212, one end of a circulating air inlet pipe 214 is communicated with the upper end of the front part of the circulating cooling pipeline 23 through a third electromagnetic valve 215, and the other end of the circulating air inlet pipe is communicated with an air. The cooling air extractor is fed back to the PLC programmable control system by information provided by a temperature controller galvanic couple probe 25 on the die body 22, and is started (or closed) by a PLC control instruction, the exchange of the cold air entering from the outside of the forming die and the extraction heat of the high-temperature gas in the die body is adjusted through the circulating air extraction pipe 212 and the second electromagnetic valve 213, the molten material in the die cavity of the molten material cavity 24 is cooled to 130-135 ℃, and then the molten material is pushed into the die and the vacuum outer sizing sleeve device 2 by the built-in extrusion screw 14.

As shown in fig. 2, the die and vacuum sizing sleeve assembly 2 is used to shape the outside diameter of the rod. The device comprises a forming die 21, a die body 22, a circulating cooling pipeline 23, a molten material cavity 24, a temperature controller galvanic couple probe 25, an outer diameter forming sleeve body 26, a cooling water inlet 27, a cooling water outlet 28, a vacuumizing pipe joint 29, a vacuum chamber 210, a cooling chamber 211, a circulating exhaust pipe 212, a second electromagnetic valve 213, a circulating intake pipe 214, a third electromagnetic valve 215, an air inlet 216, an air suction port 217, an air outlet 218, an air inlet Y-shaped internal air pipe 219, an air isolating screen sleeve 220 and an air exhaust solidification sleeve 221. The die body 22 of the forming die 21 is internally provided with a molten material cavity 24 which longitudinally penetrates through the die body, one end of the molten material cavity is communicated with the front end of the built-in extrusion screw 14 of the extruder 11, and the other end of the molten material cavity is communicated with the sleeve cavity at the front end of the outer diameter sizing sleeve body 26. The inside of the outer diameter shaping sleeve body 26 is provided with a sleeve cavity which longitudinally penetrates through the sleeve body, and the length of the inner diameter of the sleeve cavity is the same as the length of the outer diameter of the handle rod 4 of the PE plastic pipe. The cooling chamber 211 and the vacuum chamber 210 are distributed around the outer diameter forming sleeve body at intervals outside the sleeve cavity. The outer wall of the outer diameter setting sleeve body 26 is provided with a vacuum pipe joint 29 communicated with the vacuum chamber 210, and the vacuum pipe joint 29 is communicated with the pumping hole of the vacuum machine through a guide pipe. The upper end and the lower end of the outer wall of the outer diameter setting sleeve body 26 are respectively provided with a cooling water inlet 27 and a cooling water outlet 28 which are communicated with the cooling chamber 211. The outlet end of the outer diameter shaping sleeve body is communicated with the inlet end of the air exhaust curing sleeve 221. The inside of the air-extracting curing sleeve 221 is provided with a cavity hole which longitudinally penetrates through the sleeve body, and the length of the inner diameter of the cavity hole is the same as the length of the outer diameter of the handle rod of the PE plastic pipe. The outer side wall of the cavity hole is provided with an air-isolating screen sleeve 220, an air inlet Y-shaped inner air pipe 219 is arranged in an air exhaust curing sleeve 221 on the outer side of the air-isolating screen sleeve, the middle part of the air inlet Y-shaped inner air pipe is communicated with an air suction port 217 of the air-isolating screen sleeve 220, two ports of the air inlet Y-shaped inner air pipe 219 respectively penetrate through the upper end wall and the lower end wall of the corresponding air exhaust curing sleeve 221 to form an air inlet 216 and an air outlet 218, and the air outlet 218 is communicated with an air exhaust port of. The outlet end cavity hole of the air extraction solidification sleeve 221 is communicated with a rod inlet 51 of a cooling, cleaning and hot air drying device 5 (provided with equipment). The length of the inner diameter of the sleeve cavity of the outer diameter shaping sleeve body 26 is the same as the length of the inner diameter of the cavity hole of the air exhaust curing sleeve 221.

The inner diameter shaping and filling built-in pipe device 3 is used for shaping the inner diameter of the stick and filling massecuite in the stick and comprises an inner diameter massecuite filling built-in pipe 31, a fixed flange plate 32, a first electromagnetic valve 33, a massecuite conveying pipe 34, a high-temperature screw pump 35 and a heat-preservation pulp storage barrel 36.

The inner diameter massecuite filling built-in pipe 31 is used for matching with the outer diameter shaping sleeve body to shape the inner diameter of the handle bar of the PE plastic pipe and filling massecuite into the handle bar. One end of the inner diameter massecuite filling built-in pipe 31 is fixed on the lower end wall of the die body 22 through a fixing flange plate 32 and is connected with one end of the massecuite conveying pipe 29, the other end of the inner diameter massecuite filling built-in pipe penetrates through the lower end wall of the die body and is bent at 90 degrees towards the axial direction of the air-extracting curing sleeve 221 at the axial position in the melting material cavity 24, and the bent part of the inner diameter massecuite filling built-in pipe extends into the rod inlet 51 of the cooling, cleaning and hot air drying device 5 along the axial line of the melting material cavity 24 through the axial lines of the outer diameter shaping sleeve body and the air-extracting curing sleeve 221. The inner diameter massecuite filling built-in pipe 31 is L-shaped, the width of a gap between the outer peripheral wall of the inner diameter massecuite filling built-in pipe 31 and the sleeve cavity of the outer diameter shaping sleeve body 26 is matched with the thickness of the rod wall, and the inner diameter massecuite filling built-in pipe is a hollow stainless steel pipe.

The lower end of the forming die 21 is provided with a heat-preservation pulp storage barrel 36, the inner diameter massecuite filling built-in pipe is connected with one end of a massecuite conveying pipe 34, and the other end of the massecuite conveying pipe 34 is communicated with the interior of the heat-preservation pulp storage barrel 36 through a first electromagnetic valve 33 and a high-temperature screw pump 35. The axial lead of the bent part of the inner diameter massecuite filling built-in pipe 31, the axial lead of the melting material cavity 24, the axial lead of the outer diameter sizing sleeve body, the axial lead of the air-extracting curing sleeve 221 and the axial lead of the rod inlet 41 are on the same straight line.

When the sugar stick filling device works, molten materials in the molten material cavity 24 sequentially enter a gap between the cavity of the outer diameter forming sleeve body 26 and the cavity hole of the air-extracting curing sleeve 221 and the outer peripheral wall of the inner diameter sugar-paste filling built-in pipe 31, the inner diameter sugar-paste filling built-in pipe 31 mainly has the advantages that the smooth outer peripheral wall of stainless steel of the inner diameter sugar-paste filling built-in pipe is matched with the cavity wall of the outer diameter forming sleeve body 26 and the cavity hole wall of the air-extracting curing sleeve 221 to act on the inner diameter forming of the sugar stick, and the inner diameter sugar-paste filling built-in pipe 31 is used as a filling channel of. Namely: when the molten material in the molten material cavity 24 is pushed into the jacket cavity of the outer diameter sizing jacket body 26 by the built-in extrusion screw 14, cooling water is pumped into the cooling chamber 211 by the pump from the cooling water inlet 27 on the outer diameter sizing jacket body 26, the outer diameter sizing jacket body is cooled by cooling water with the temperature of 14-18 ℃, and then the cooling water flows out of the jacket body from the cooling water outlet 28 on the outer diameter sizing jacket body 26. And cooling the PE plastic melt in the sleeve cavity of the outer diameter sizing sleeve body 26 to a critical crystallization point of 105-120 ℃ to form a semi-solid tube blank. Then the vacuumizing machine is started, because the vacuumizing pipe joint 29 communicated with the vacuum chamber 210 is arranged on the outer wall of the outer diameter sizing sleeve body 26, the vacuumizing pipe joint 29 is communicated with the air pumping port of the vacuumizing machine through a guide pipe, fine needle hole-shaped vacuumizing holes are uniformly distributed on the inner wall of the vacuum chamber of the outer diameter sizing sleeve body, the outer diameter of the PE pipe blank is tightly attached to the surface of the inner wall of the sleeve cavity of the outer diameter sizing sleeve body 26 to run by virtue of the adsorption force of the negative pressure suction of the vacuum chamber 210, the outer diameter of the PE pipe blank is cooled by water flowing through the outer diameter sizing sleeve body, the outer diameter of the PE pipe blank is sized, shaped, cooled and.

According to the quality meeting the national standard, the paste syrup 44 is prepared, and then the decocted syrup 44 is stored in a heat-preservation syrup storage barrel 36 at the temperature of 90-105 ℃. The PE pipe blank moves forwards (traction force is provided by an existing rod clamping and conveying device) to the cavity hole of the air extraction curing sleeve 221, at the moment, the air extractor extracts hot air from the air outlet 218, the air inlet 216 sucks in supplementary cold air, the air inlet Y-shaped inner air pipe 219 uniformly blows the cold air to the PE pipe blank from the air separation screen sleeve 220 drilled with small holes, and circulating air exchange is formed to cool the PE pipe blank to & lt 40 & gt-50 ℃ (the diameter of the pipe blank is 3.5-4.5 mm and belongs to a micro air pipe, so the PE pipe blank is subjected to cold hardening). Then starting a stainless steel high-temperature screw pump 35, pumping and injecting the pasty sugar syrup stored in a heat-preservation pulp storage barrel 36 at the high temperature of 90-105 ℃, injecting the pasty sugar syrup into the inner diameter sugar syrup filling built-in pipe 31 through a sugar syrup conveying pipe 34 connected with the fixed flange plate 32 and the inner diameter sugar syrup filling built-in pipe 31, injecting the pasty sugar syrup into the PE plastic hollow pipe cavity 41 which is completely cooled, hardened and molded from a pipe opening, thus realizing the cored bar of the invention, and then drawing and clamping the bar 4 into a cooling, cleaning and hot air drying device for cooling and cutting through a bar clamping and drawing device (provided with equipment). The cooling cleaning and hot air drying device, the cooling and cutting apparatus are not the object of the present invention, and will not be described again.

As shown in figures 3 to 5, the stick 4 consists of a hollow tube cavity 41, a stick wall 43, a stick port 42 and a filling material-massecuite 44 in the cavity, and the stick is cooled and cut later to form the stick 4 for inserting a sugar string or a single stick which can be freely sucked. The rod is cut into straight strips according to the specification and the size of the requirement and the application, and the diameter of the finished product is between 3.5 and 4.5mm, and the length of the finished product is about 60 to 150mm (the length is determined by the actual number of the penetrated grains and the specific parameters of the reserved handle). In the invention, only food-grade polyethylene PE plastic is used as a bar tube, the hollow tube cavity 41 is filled with pasty massecuite 44, then the bar tube is cooled and solidified in a low-temperature environment below 45 ℃, and the inlet and the outlet 42 of the hollow tube cavity of the bar are sealed by high-temperature hot colloidal sugar powder, which is not described again.

Example 2: (1) preparing a fruit and plant extract: 100kg of fresh hawthorn is selected, residue and secondary miscellaneous fruits are removed, the fresh hawthorn is washed by a water flowing channel roller to remove mud and sand on the outer skin of a fruit plant, the fruit is denucleated by a stoner, pulp is smashed, 20kg of water is added, pulp is ground into fruit plant raw pulp, residues are removed by pressure filtration through a pressure filter to obtain fruit juice, the fruit juice is homogenized by a homogenizer, low-temperature vacuum concentration is carried out, the vacuum degree is 82-90.6 KPa, the temperature is 60-65 ℃, 40% of water in the homogenized fruit juice is removed to obtain 72kg of concentrated raw pulp of the fruit, maltodextrin, 0.0072kg of sweetening agent, 0.36kg of citric acid and 0.036kg of food fortifier are added into the homogenized fruit juice, the concentrated raw pulp of the fruit is sprayed and dried into fine sand powder in an air dryer after being uniformly stirred, and the fruit recombinant-powdery fruit plant extract is obtained.

(2) Preparing sugar balls: the fruit juice beverage is prepared from 5kg of fruit plant extract, 22kg of maltose syrup, 15kg of glucose syrup, 28kg of white granulated sugar, 5kg of gelatin, 4kg of carrageenan, 0.8-1 kg of agar, 1.5-1.8 kg of high acyl gellan gum, 0.8kg of citric acid, 0.5kg of malic acid, 0.15kg of sodium citrate, 0.08kg of potassium sorbate, 0.2kg of essence, 0.06kg of capsanthin and 16.41kg of drinking water.

Weighing white granulated sugar, maltose syrup and glucose syrup according to parts by weight, adding drinking water at the temperature of 60-70 ℃, and stirring and dissolving into a liquid state to obtain syrup; weighing gelatin, carrageenan and agar according to the proportion, soaking the gelatin, the carrageenan and the agar in drinking water at the temperature of 60-70 ℃, and stirring to fully dissolve the soaked substances in the water to obtain a composite gel solution; stirring and dissolving the high-acyl gellan gum at a water temperature of 75-80 ℃ until no agglomeration and caking phenomenon exists, then keeping the temperature at 60-70 ℃ and standing for 120 minutes for later use to obtain a high-acyl gellan gum solution, and then weighing citric acid, potassium sorbate, malic acid, sodium citrate, essence, capsanthin and fruit plant extracts according to the amount for later use.

The obtained composite gel liquid, the high-acyl gellan gum liquid and the dissolved syrup are placed in a reaction kettle to be stirred and mixed uniformly, the mixture is cooked to the sugar degree of 80-90% at the temperature of 70-120 ℃, then cooled to 65-70 ℃, the added amount of the fruit plant extract is stirred, the fruit gel syrup is uniformly stirred, then citric acid, malic acid, sodium citrate and potassium sorbate are added into the fruit gel syrup according to the weighed mixture ratio, the mixture is stirred and mixed uniformly, the mixture is filtered through a 200-mesh sieve, and then the mixture is mixed and stirred uniformly with essence and edible pigment, wherein the edible pigment is dissolved and stirred uniformly in advance by using a proper amount of drinking water at the temperature of 50-60 ℃, then the mixture is added into the reaction kettle together with the essence, and after the mixture is mixed and stirred uniformly at a low speed, the composite gel syrup is cooled to the temperature of 70-80 ℃, kept stand and stored, and the composite gel.

Injecting the obtained 65-70 ℃ composite gel type sugar slurry into a forming die, sending the obtained 65-70 ℃ composite gel type sugar slurry together with the forming die into a cooling device for cooling and curing, demoulding to obtain sugar balls with composite gel type soft bodies, automatically demoulding, storing the sugar balls on an oscillating conveying mesh belt in a non-overlapping manner, adding low-acyl gellan gum accounting for 0.1-0.3% of the weight of the sugar balls into drinking water at the temperature of 80-90 ℃ in proportion, stirring and dissolving to prepare a gum solution, uniformly spraying the prepared gum solution on the surfaces of the sugar balls by using an atomizing and spraying device, cooling and shaping the sugar balls sprayed with gel thin layers in a low-temperature environment at-1-3 ℃, sending the sugar balls with gel thin layer coatings on the surfaces into a dynamic kettle filled with edible white sugar oil or edible propolis for oiling and polishing, or sending the sugar balls into a sand mixer filled with fine white granulated sugar according to requirements, and finely grinding the white granulated sugar, obtaining the sugar ball.

(3) Filling sugar paste into the hollow cavity of the stick, wherein the sugar paste is prepared from 5Kg of fruit plant extract, 50Kg of glucose, 12Kg of glucose syrup, 13Kg of white granulated sugar, 1.5Kg of citric acid, 0.08Kg of potassium sorbate, 0.3Kg of essence, 0.02Kg of gardenia yellow and 18.10Kg of drinking water; stirring edible glucose and white granulated sugar with warm boiled water at 65 ℃ until the edible glucose and the white granulated sugar are completely and uniformly dissolved, adding glucose syrup and drinking water according to the amount, boiling the mixture at 100-126 ℃ to form pasty syrup with the water content of 12-15%, adding fruit plant extracts, stirring uniformly, storing the pasty syrup in a heat-preservation syrup storage barrel with automatic stirring equipment, cooling the syrup to 90-105 ℃, gradually adding citric acid, potassium sorbate, edible essence and natural pigments while stirring completely and uniformly, wherein the natural pigments are prepared by water at 65-70 ℃ before adding, and then adding, mixing the obtained bars, filling and storing the syrup at 90-105 ℃.

(4) Preparation of the bar with the core: the bar is made of polyethylene food-grade low-density PE plastic, and is extruded, pulled and cut into a transparent colorless hollow round tube with the outer diameter of 3.5-4.5 mm, and the length of the transparent colorless hollow round tube is determined by actual number of particles penetrating through the transparent hollow round tube and specific parameters of a reserved handle.

Cooling a Polyethylene (PE) bar pipe at the outlet of a die head of an extruder to 50-55 ℃ and solidifying to form a hollow bar, injecting and filling massecuite into the cavity of the PE bar pipe by using equipment for manufacturing the bar with a core, continuing to move after filling, cooling and solidifying to form the bar with the core, cleaning the outer layer of the pipe, drying and cutting to a preset size, and sealing the inlet and the outlet of the hollow pipe cavity with high-temperature hot gummed sugar powder to obtain the bar with the core for straight insertion and stringing.

(5) Preparing the coating for the outer layer of the soft sugar ball: 60Kg of isomalt, 12Kg of white granulated sugar, 1Kg of low-acyl gellan gum, 0.01Kg of sweetener, 1.4Kg of citric acid, 0.2Kg of edible essence, and the balance of water;

weighing raw materials according to the proportion by mass, stirring the low-acyl gellan gum with 60-70 ℃ drinking water until the low-acyl gellan gum is completely dissolved into a gum solution, keeping the temperature and standing for 60 minutes for later use, adding 65 ℃ drinking water into white granulated sugar, stirring and dissolving, then adding isomaltitol, mixing, feeding into a reaction kettle, stirring and boiling to 155-160 ℃, keeping the temperature for 1-1.5 hours, detecting until the water content of the syrup is 3% -5%, transferring the syrup into a heat-preservation storage barrel for storage, adding the dissolved gum solution, citric acid, sweetening agent and edible essence when the sugar temperature is reduced to 100-110 ℃, stirring until the syrup is uniform, obtaining outer-layer coating syrup, and storing the outer-layer coating syrup in the heat-preservation storage barrel with stirring at the constant temperature of 90-100 ℃.

(6) Preparing the compound gel type candy string with handles: and (3) taking the sugar balls prepared in the step (2) and the cored bar prepared in the step (4), inserting at least 2 sugar balls into one side edge of the cored bar manually or mechanically, preparing a string of sugar with a handle by using the cored bar held by hands as one side edge of the cored bar, coating the outer layer prepared in the step (5) on the peripheral wall of the prepared sugar balls with the string of sugar with a sugar paddle, spraying a layer of sugar coating at the constant temperature of 90-100 ℃, cooling to prepare the string of sugar with a handle with the sugar coating, and packaging to obtain a finished product.

The rest is the same as example 1, so the description is not repeated.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the above embodiments and descriptions are only preferred embodiments of the present invention and are not intended to limit the present invention, and various changes and modifications may be made within the scope of the claimed invention without departing from the spirit and scope of the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims

1. A compound gel type sugar ball with a handle sugar string is characterized in that: the weight percentages of the components in the sugar balls of the compound gel type ribbon string are as follows: 3.5-6.5% of fruit plant extract, 18-23% of maltose syrup, 12-17% of glucose syrup, 22-28% of white granulated sugar, 5-9% of gelatin, 3.5-6.5% of carrageenan, 0.8-2% of agar, 1-2% of high acyl gellan gum, 0.5-0.9% of citric acid, 0.5-0.9% of malic acid, 0.15-0.3% of sodium citrate, 0.08-0.10% of potassium sorbate, 0.2-0.5% of essence, 0.06-0.09% of edible pigment and the balance of water;

2. The composite gel-type candy ball with handle according to claim 1, wherein: the composite gel type sugar ball with the handle comprises the following components in percentage by weight: 4-6% of fruit plant extract, 20-22% of maltose syrup, 15-17% of glucose syrup, 25-27% of white granulated sugar, 5-6% of gelatin, 4-6% of carrageenan, 0.8-1% of agar, 1.5-1.8% of high acyl gellan gum, 0.7-0.8% of citric acid, 0.5-0.8% of malic acid, 0.15-0.18% of sodium citrate, 0.08-0.09% of potassium sorbate, 0.2-0.3% of essence, 0.06-0.08% of edible pigment and the balance of water;

3. The composite gel-type candy ball with handle according to claim 1, wherein: the composite gel type sugar ball with the handle comprises the following components in percentage by weight: 5% of fruit plant extract, 22% of maltose syrup, 15% of glucose syrup, 26% of white granulated sugar, 5% of gelatin, 4% of carrageenan, 0.8-1% of agar, 1.5-1.8% of high-acyl gellan gum, 0.8% of citric acid, 0.5% of malic acid, 0.15% of sodium citrate, 0.08% of potassium sorbate, 0.2% of essence, 0.06% of food pigment and the balance of water.

4. A compound gel type cored candy stick with a stick string is characterized in that: the weight percentage of the components of the massecuite filled in the cored candy stick of the composite gel type candy string is as follows: 4.5-6.5% of fruit and plant extract, 45-52% of glucose, 10-14% of glucose syrup, 10-14% of white granulated sugar, 1.5-1.8% of citric acid, 0.08-0.1% of potassium sorbate, 0.2-0.5% of essence, 0.01-0.05% of edible pigment and the balance of water.

5. The cored bar of composite gel-type cluster of candy according to claim 4, wherein: the composite gel type core stick with the stick candy string is filled with the following components in percentage by weight: 5-6.2% of fruit and plant extract, 48-50% of glucose, 12-14% of glucose syrup, 12-14% of white granulated sugar, 1.5-1.6% of citric acid, 0.08-0.09% of potassium sorbate, 0.2-0.3% of essence, 0.02-0.04% of food pigment and the balance of water.

6. The composite gel-type candy ball with handle string according to any one of claims 1 to 5, wherein: the fruit plant extract is one or a mixture of any number of the following raw materials: fructus crataegi, fructus Vitis Viniferae, fructus Mali Pumilae, fructus Pyri, pulp Citrulli, fructus Musae, fructus Pruni, fructus Jujubae, fructus melo, fructus Citri Tangerinae, fructus Cucumidis Sativi or other edible plants.

7. A manufacturing method of a composite gel type sugar string with a handle, a sugar ball and a bar with a core handle is characterized by comprising the following steps:

(1) preparing a fruit and plant extract: selecting fruits, removing residues and secondary miscellaneous fruits, then washing and removing mud and sand on the outer skins of the fruits by rolling in a water flow channel, removing kernels by a stoner, crushing and grinding pulp to prepare raw fruit plant pulp, removing residues by filter pressing through a filter press to obtain fruit juice, homogenizing the fruit juice by a homogenizer, carrying out low-temperature vacuum concentration, removing 40-45% of water in the homogenized fruit juice at 60-65 ℃ under the vacuum degree of 82-90.6 KPa, adding maltodextrin, 0.01-0.04% of sweetening agent, 0.5-0.8% of citric acid and 0.05-0.08% of food enhancer into the homogenized fruit juice, uniformly stirring, and then carrying out spray drying on the raw fruit concentrated pulp into fine sand powder in an air dryer to obtain a fruit recombinant-powdered fruit plant extract;

(2) preparing sugar ball raw materials: the weight percentages of the components in the sugar balls of the compound gel type ribbon string are as follows: 3.5-6.5% of fruit and plant extract, 18-23% of maltose syrup, 12-17% of glucose syrup, 22-28% of white granulated sugar, 5-9% of gelatin, 3.5-6.5% of carrageenan, 0.8-2% of agar, 1-2% of high acyl gellan gum, 0.5-0.9% of citric acid, 0.5-0.9% of malic acid, 0.15-0.3% of sodium citrate, 0.08-0.10% of potassium sorbate, 0.2-0.5% of essence, 0.06-0.09% of edible pigment and the balance of drinking water;

weighing white granulated sugar, maltose syrup and glucose syrup according to parts by weight, adding drinking water at the temperature of 60-70 ℃, and stirring and dissolving into a liquid state to obtain syrup; weighing gelatin, carrageenan and agar according to the proportion, soaking the gelatin, the carrageenan and the agar in drinking water at the temperature of 60-70 ℃, and stirring to fully dissolve the soaked substances in the water to obtain a composite gel solution; stirring and dissolving the high-acyl gellan gum at a water temperature of 75-80 ℃ until no agglomeration and caking phenomenon exists, then keeping the temperature at 60-70 ℃ and standing for 120 minutes for later use to obtain a high-acyl gellan gum solution, and then weighing citric acid, potassium sorbate, malic acid, sodium citrate, essence, edible pigment and fruit and plant extracts according to the amount for later use;

(4) casting molding of the composite gel type soft sugar ball: injecting the obtained 65-70 ℃ composite gel type sugar slurry into a forming die, sending the obtained 65-70 ℃ composite gel type sugar slurry together with the forming die into a cooling device for cooling and curing, demoulding to obtain sugar balls with composite gel type soft bodies, automatically demoulding, storing the sugar balls on an oscillating conveying mesh belt in a non-overlapping manner, adding low-acyl gellan gum accounting for 0.1-0.3% of the weight of the sugar balls into drinking water at the temperature of 80-90 ℃ in proportion, stirring and dissolving to prepare a gum solution, uniformly spraying the prepared gum solution on the surfaces of the sugar balls by using an atomizing and spraying device, cooling and shaping the sugar balls sprayed with gel thin layers in a low-temperature environment at-1-3 ℃, sending the sugar balls with gel thin layer coatings on the surfaces into a dynamic kettle filled with edible white sugar oil or edible propolis for oiling and polishing, or sending the sugar balls into a sand mixer filled with fine white granulated sugar according to requirements, and finely grinding the white granulated sugar, obtaining sugar balls;

8. The method of claim 7, wherein: the manufacturing equipment of the cored bar is characterized in that: the internal diameter massecuite filling built-in pipe of the internal diameter sizing and filling built-in pipe device (3) is arranged in a sleeve cavity of the die and vacuum outer sizing sleeve device (2);

the extrusion tube drawing device (1) is used for extruding and melting and providing tube drawing melting materials for the bar, and comprises an extruder (11), a feed opening (12), a driving motor (13) and a built-in extrusion screw (14); the outlet end of an extruder (11) is communicated with the inlet ends of a mold and a vacuum outer sizing sleeve device (2), the front end of a built-in extrusion screw (14) of the extruder (11) is communicated with the front end of a melting material cavity (24) arranged in a mold body (22) of a forming mold (21), a circulating cooling pipeline (23) is arranged on the inner wall of the mold body corresponding to the peripheral walls of the built-in extrusion screw (14) and the melting material cavity (24), one end of a circulating air suction pipe (212) is communicated with the lower end of the rear side of the circulating cooling pipeline (23), the other end of the circulating air suction pipe (212) is communicated with an air suction opening of a cooling air pump through a second electromagnetic valve (213), one end of a circulating air inlet pipe (214) is communicated with the upper end of the front part of the circulating cooling pipeline (23) through a third electromagnetic valve (215), and the other end of the circulating air inlet pipe;

the die and vacuum outer sizing sleeve device (2) is used for sizing the outer diameter of a rod and comprises a forming die (21), a die body (22), a circulating cooling pipeline (23), a molten material cavity (24), a temperature controller galvanic couple probe (25), an outer diameter sizing sleeve body (26), a cooling water inlet (27), a cooling water outlet (28), a vacuumizing pipe joint (29), a vacuum chamber (210), a cooling chamber (211), a circulating exhaust pipe (212), a second electromagnetic valve (213), a circulating air inlet pipe (214), a third electromagnetic valve (215), an air inlet (216), an air suction port (217), an air outlet (218), an air inlet Y-shaped inner air pipe (219), an air isolating screen sleeve (220) and an air exhaust solidification sleeve (221); a melt cavity (24) which longitudinally penetrates through the die body is arranged in the die body (22) of the forming die (21), one end of the melt cavity (24) is communicated with the front end of a built-in extrusion screw (14) of the extruder (11), the other end of the melt cavity (24) is communicated with the front end of an outer diameter forming sleeve body (26), a sleeve cavity which longitudinally penetrates through the sleeve body is arranged in the outer diameter forming sleeve body (26), the inner diameter length of the sleeve cavity is the same as the outer diameter length of a handle bar (4) of a PE plastic pipe, a cooling chamber (211) and a vacuum chamber (210) are distributed and surrounded in the outer diameter forming sleeve body at intervals outside the sleeve cavity, a vacuumizing pipe joint (29) which is communicated with the vacuum chamber (210) is arranged on the outer wall of the outer diameter forming sleeve body (26), and a cooling water inlet (27) and a cooling water outlet (28) which are communicated with the cooling chamber (211) are respectively, the outlet end of the outer diameter shaping sleeve body is communicated with the inlet end of an air exhaust curing sleeve (221), a cavity hole which longitudinally penetrates through the sleeve body is arranged in the air exhaust curing sleeve (221), the inner diameter length of the cavity hole is the same as the outer diameter length of a bar of the PE plastic pipe, an air isolating screen sleeve (220) is arranged on the outer side wall of the cavity hole, an air inlet Y-shaped inner air pipe (219) is arranged in the air exhaust curing sleeve (221) on the outer side of the air isolating screen sleeve (220), the middle part of the air inlet Y-shaped inner air pipe (219) is communicated with an air suction opening (217) of the air isolating screen sleeve (220), two end openings of the air inlet Y-shaped inner air pipe (219) respectively penetrate through the upper end wall and the lower end wall of the corresponding air exhaust curing sleeve (221) to form an air inlet (216) and an air outlet;

the length of the inner diameter of the sleeve cavity of the outer diameter shaping sleeve body (26) is the same as that of the inner diameter of the cavity hole of the air exhaust curing sleeve (221).

9. The method of claim 8, wherein: the inner diameter shaping and filling built-in pipe device (3) is used for shaping the inner diameter of the stick and filling massecuite in the stick and comprises an inner diameter massecuite filling built-in pipe (31), a fixed flange plate (32), a first electromagnetic valve (33), a massecuite conveying pipe (34), a high-temperature screw pump (35) and a heat-preservation slurry storage barrel (36);

an inner diameter massecuite filling built-in pipe (31) is used for matching with an outer diameter sizing sleeve body to size the inner diameter of a stick of a PE plastic pipe and fill massecuite into the stick, one end of the inner diameter massecuite filling built-in pipe (31) is fixed on the lower end wall of a die body (22) through a fixing flange plate (32) and is connected with one end of a massecuite conveying pipe (29), the other end of the inner diameter massecuite filling built-in pipe (31) penetrates through the lower end wall of the die body (22) to be bent at 90 degrees towards the axial direction of an air suction curing sleeve (221) at the axial center position in a melting material cavity (24), the bent part of the inner diameter massecuite filling built-in pipe extends along the axial center line of the melting material cavity (24) along the axial center line of the outer diameter sizing sleeve body and the axial center line of the air suction curing sleeve (221) to a stick inlet (51) of a cooling cleaning and hot air drying device (5), the inner diameter massecuite filling built-in pipe (31) is L-shaped, the width of the gap between the, the internal diameter massecuite filling built-in pipe (31) is a hollow pipe stainless steel pipe;

the lower end of the forming die (21) is provided with a heat-preservation pulp storage barrel (36), the inner diameter massecuite filling built-in pipe is connected with one end of a massecuite conveying pipe (34), and the other end of the massecuite conveying pipe (34) is communicated with the interior of the heat-preservation pulp storage barrel (36) through a first electromagnetic valve (33) and a high-temperature screw pump (35).

10. The method of claim 9, wherein: the axial lead of the bent part of the inner diameter massecuite filling built-in pipe (31), the axial lead of the molten material cavity (24), the axial lead of the outer diameter sizing sleeve body, the axial lead of the air-extracting curing sleeve (221) and the axial lead of the rod inlet (41) are on the same straight line.