In the world sales of soft candy, pectin fruit soft candy occupies a considerable proportion, the reason is that pectin soft candy has the advantages of soft texture, delicate structure, quick taste, long shelf life and so on. From the processing point of view, pectin gummy candy is easier to produce than starch gummy candy, and the production cycle is also shorter. And Wantz QQ candy is belongs to the jam soft candy category of candy, like to eat Wantz QQ candy people have a lot, but exactly how to do it, many people do not know, the following introduction to the production process of Wantz QQ candy.

Raw material recipe 1 sugar 46 kg, sodium citrate 0.40 kg, glucose syrup (DE ~ 40%) 30 kg, 30 liters of water, pectin 1.50 kg, citric acid 0.72 kg flavor coloring moderate.

Raw material formula 2 sugar, 46.45 kg, citric acid 0.3 kg, glucose syrup (DE ~ 40%) 30 kg, 30 liters of water, pectin 2.25 kg, the right amount of flavor and color.

Raw material formula 3 granulated sugar 45.5 points, citric acid 0.375 kg, glucose syrup (DE ~ 10%) 30 kg, 30 liters of water, 30 liters of pectin, 1.7 kg of sodium citrate 0.35 kg, citric acid (50 % solution) 1.1 liters of essence of coloring in moderation.

Raw material formula 4 Granulated sugar 46.0 kg, sodium citrate 0.35 kg, glucose syrup 30 kg, 30 liters of water, pectin, 1.5 kg, citric acid (50% solution) 1.65 liters of flavor pigment appropriate amount.

Note: the recipe described in the pectin are used in different types of models, the selection must be noted. In recipe 1 and 2, pectin is mixed with 5 kilograms of sugar first, and in recipe 3 and 4, pectin is mixed with 5.5 kilograms of sugar first.

Raw material requirements: Wantzai QQ candy basic raw materials and other soft candy similar to the use of sugar, glucose syrup, fruit flavors, colors and acid additives, the difference is the use of pectin as a solidifying agent. Pectin is a polysaccharide substance, the average molecular weight of about 50000 ~ 150000, pectin is generally extracted from citrus peel and applesauce, which plays a strong intercellular coagulation role in plants, pectin variety, generally used in wangchai QQ sugar is high methoxyl pectin retardation. This type of pectin has a major characteristic, it allows a fairly long pouring time, while in the case of high soluble solids will not occur early solidification. In order to process the excellent quality of Wantzai QQ candy, first of all, we must choose a good ratio of various materials. If the ratio is not properly selected, the sugar body is easy to melt or crystallize. There are generally three reasons for these problems:

(1) too much glucose syrup, too much water and converted sugar;

(2) sugar ratio is not right, solids are too high;

(3) pectin is too little. The cause of too little pectin is one of the reasons that pectin is not fully dissolved before adding, and the second is boiling process pH is too high, pectin degradation. Generally the more common fault is that the fudge is left on for a few days and then closed.

Methods and precautions, the prerequisite for processing Wantz QQ candy is that the pectin must be fully dissolved to form a pectin solution before it is added. The easiest way to dissolve pectin is to use a high-speed mixer. By the shear effect of the mixer, the pectin becomes a 4-8% solution. Another method of dissolution is to first mix and disperse the pectin-sand sugar mixture with water. To ensure adequate dissolution, the mixture may be boiled for 1 minute to obtain a 4% pectin solution. The dissolved pectin can be added at any stage of the process.

After selecting the correct formulation, mastering the process can be considered in terms of the following process requirements: (1) time; (2) pH; and (3) soluble solids. These three are interconnected, processing must be effectively balanced and controlled. Time includes two aspects: sugar boiling time and pouring time. As pectin has formed a complete solution, if the boil to the shortest possible time, then the effect of sugar for the best, while the control of sugar conversion is also beneficial, pouring time should also be well mastered, this is because the acid has been added, too long, coupled with the high temperature, easy to cause the transformation of sugar. General pouring mold should be completed within 20 to 30 minutes after the addition of acid. Pouring mold temperature is not less than 85 ℃, the temperature is too low easy to occur early solidification.

PH value is a quite important factor. When boiling, the pH must be below 5.0 to prevent sugar caramelization and pectin degradation, but must be higher than 3.6 to prevent excessive conversion of sugar. The safest way to achieve this is to use a buffer, i.e. 0.4 kg of sodium citrate and 0.37 kg of citric acid in 100 kg of finished volume. The pH falls to 3.2 to 3.6 after the addition of the acids, and when the mold is poured and shaped, it is just in the range of sugar solidification. Note, however, that the acids must be added in solution form. Soluble solids and pH are closely related, and these two are the decisive factors for good or bad solidification of sugar. Generally speaking, the solids in the mold at about 78%, pH 3.2 ~ 3.6, for the most ideal molding conditions.

Sugar solidification depends on the proper balance of solids and pH in the sugar medium. In a certain range of solids reduction may be compensated by a decrease in pH. The reverse is also true. In turn, time is related to the temperature at which solidification occurs. Generally, a higher molding temperature allows a longer molding time for a given pH-soluble solids condition, or the same time for a lower pH or higher solids condition. Molding at lower temperatures generally requires a reduction in soluble solids to avoid early solidification, or produces a higher pH within the product. these changes result in longer solidification times after molding.

The production of Want Want QQ candies is batch production. This is because batch production makes it easier to control the relationship between the above factors. In short, the processing of Wantz QQ sugar is a very difficult process, as long as the quality of pectin is good, time, pH temperature and soluble solids are well controlled, flawless Wantz QQ sugar is not difficult to produce.