橡皮糖生产过程控制的探讨

Study of Process Control of Gummy Production

对影响橡皮糖产品质量的工艺条件和原材料进行探讨,并确定了其生产工艺:将370g白砂糖加150g水溶解后,加入450g的葡萄糖浆(42DE)和50g的山梨糖醇,熬煮至116℃后,冷却至90℃后加入210g胶皮冻(由70g220PS罗洛明胶制成)混均,然后再冷却至80℃后加入2g柠檬香精、0.05g柠檬黄色素和25g由柠檬酸和乳酸组成的50%酸味剂进行调配,静置消泡后进行浇模成型(粉模由未改性的玉米淀粉加0.5%的食用油制成)、低温干燥、分筛、清粉、上油、包装得成品。

Processing conditions of gummy production were studied and the best processing technologies were determined. 370g of sugar, 450g of glucose syrup （42DE） and 50g of sorbitol were dissolved into 150g water. The formed solution was boiled to 116℃ and then cooled down to 90℃, followed by adding 210g of gel （made of 70g Rousselot 220PS）. Then the mixture was cooled down to 80℃ and mixed with 2.0g of flavor, 0.05g of pigment and 25 g of 50% acidulant （Citric acid ＋ lactic acid）. Finally the gummy was obtained by deposit forming in dry corn starch （containing 0.5% of oil）, drying at low temperature, remove of the starch, oiling and packaging in turm.