The Method for manufacturing the sugar candy of the present invention includes the following steps:Material preparing step: prepare sugarcoat mixed liquor and capsules covered some raw material.Low temperature drying step: First, put the capsules into the rolling barrel and be revolving constantly. Secondly, pour the sugarcoat mixed liquor into the rolling barrel. Thirdly, blow dry the capsules in the rolling barrel by dried air at 15 to 20 degrees Celsius about 400 to 500 minutes. Afterwards, the semi-manufactures are formed.High temperature drying, fomating, and solidifying step: the semi-manufactures put into a dryer at a temperature above 30 degrees Celsius about 4 to 6 hours and obtain end products.The end products, manufacturing with the method of the present invention, still keep the odor of the raw material completely and the water of the raw material would not be vaporized into the air, so that the quality of each sugar candy would be controlled easily.本發明提供一種糖果之製程,包括下列步驟:備料:製備糖衣混合液及內包覆有原料之膠囊。低溫乾燥:將膠囊置入該滾筒內不斷滾動,再將糖衣混合液倒入滾筒中,並且以攝氏15~20度乾燥空氣吹入滾筒內約400~500分鐘而形成一糖果半成品。烘乾定型曁固化:將該糖果半成品置於一乾燥裝置內,以30℃以上的溫度進行脫水乾燥4~6小時,可獲得一糖果成品。本發明之製程可使膠囊內的原料之風味完整被保留下,且該原料的水分也不會蒸散至空氣中,且每顆糖果的品質可被輕易地掌控。
