The origin of candy




The history of candy development can be traced back to 3000 years ago. The word "yi" appeared in ancient Chinese books in the Han Dynasty, and it may be the earliest hard candy.
More than 1000 BC, the ancient Egyptians used honey, dates and figs to make sweet food; During the Tang Dynasty, sugar cane was introduced into China from India; From the end of the 16th century to the middle of the 18th century, the French proposed crystalline sugar from beets; In the 16th century, Europeans discovered cocoa, and in the 19th century, cocoa was made into chocolate; The candy production process was gradually formed in the late 19th century.
The early candies were mainly made of granulated sugar and liquid syrup. After boiling, some food additives were added, and through blending, cooling, molding and other process operations, they formed sweet solid foods with different texture, shape, color, flavor, packaging, preservation resistance and portability. The tissue structure of candy is amorphous or microcrystalline solid. The quality requirements for candy are: less water absorption, stronger crystallization resistance, low sweetness, high fineness, and good shape retention.