Gummy is a kind of soft and slightly elastic candy, transparent and translucent.The water content of gummy candy is higher;The average is 10% to 20%.The vast majority of gummy candies are made into fruit flavor type, also a part of milk flavor and cool taste type, its shape is divided into rectangular or irregular shape along with the molding process.
1) Process: starch milk – slurry – sugar – cooling – molding – packaging.
(2) Ingredients: starch 12kg, starch syrup 40kg, white sugar 50kg, citric acid 25g, spices 0.25kg.
(3) Key points of process operation:
(1) adjust starch milk: sweet potato starch and corn starch can be used to do gummy candy half.If the finished product is calculated on the basis of 50kg, mix 6kg of starch, sift it, add in 2.5kg of sugar, 12g of citric acid and 8kg of water. Stir well and heat it to 60 ° C, not more than 60 ° C..
(2) washed pulp: with boiling water about 17 kilograms rushed modulated good milk, starch to starch milk cooked into slurry, rapid stir, stir until no bumps, will have been heated to boiling, dissolve completely and filtering the 12.5 kg of white sugar, and the rod of 20 kg starch syrup liquid, three times in has cooked stir paste, while stirring.Add 1/5 for the first time, stir well and then add 2/5 for the second time, stir well and add all for the third time, stir well and then boil the sugar.In the process of adjusting starch milk and blanking, we should pay attention to adding water.If the water is too little, the products are hard;If too much water is added, sugar will take a long time to boil, waste fuel and make the product dark. Because of the use of starch syrup in the formula, it is necessary to calculate the moisture in the starch syrup..
(3) Boil sugar: will be flushed, stirred syrup on the fire to boil sugar, boil while stirring, about more than 1 hour.The temperature of the pot is 115-120 degrees Celsius;Winter can be lower, summer can be higher.When removed from heat, add the spices and stir well..
(4) cooling: there are two ways of cooling: one is to spread a layer of starch on the iron plate, in order to prevent the sugar billet from sticking to the iron plate;The other is to rub some vegetable oil on the iron plate as a lubricant.
⑤ Molding and packaging: when the sugar billet is cooled to a moderate hardness and softness on the iron plate, it can be divided into pieces and pressed. When it continues to be cooled to the appropriate hardness and softness required by the molding, it can be cut and shaped by a cutting machine.Can cut to grow generally square or irregular shape piece, good quality jelly can stretch 12 cm above.After molding, the starch grains adhering to the surface of the sugar block can be removed by the powder removerer after cooling slightly. The starch grains attached to the surface of the candy block can be removed by using glutinous rice paper as the lining and outlining with trademark paper. The knot is tightly knotted.
The above is starch, carrageenan as the main raw materials of low-cost food and production methods.
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