Traditional Chinese Invert syrup for processing hard candies: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Invert syrup. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 5149 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Invert syrup for processing hard candiesInversion syrup is simple to manufacture and is suitable for the production of hard candies in small candy factories. For factories with an annual output of several tons of hard candies, it is suitable for sugar boiling over open fire or continuous boiling under steam and vacuum. The product quality is better than that converted by adding acid directly, the production is stable, quality accidents are less likely to occur during the processing, and the amount of acid added is small, which can reduce costs.The most commonly used acids when making invert syrup are citric acid and hydrochloric acid. Hydrochloric acid is especially commonly used and is commercially available for only a dime per kilogram. According to production practice, one kilogram of hydrochloric acid can be used for 1,500 kilograms of white sugar, which can be made into 1,800 kilograms of syrup; according to the ratio of 20% of syrup for hard candy processing, 9,000 kilograms of hard candies can be made. In other words, to produce 9 tons of hard candies, the cost of hydrochloric acid is a dime, which is cheaper than using citric acid.When using hydrochloric acid to make invert syrup, you need to add alkali to neutralize it, which will produce a trace amount of sodium chloride (salt), which is harmless to the human body. As long as you pay attention to the operation, you can make high-quality invert syrup. At present, our country is still importing citric acid. Citric acid is used in large amounts in the food industry and is indispensable. If small candy factories can switch to using invert syrup to produce hard candies according to conditions, it can save the country a lot of foreign exchange. …
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Lei Cheng
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