I. Raw material formula

Raw material formula 1. 46 kg of granulated sugar sodium citrate 0.40 kg? Glucose syrup (DE ~ 40%) 30 kilograms of water 30 liters of pectin 1.50 kilograms of citric acid 0.72 kilograms of flavor and coloring in moderation

Raw material recipe 2 granulated sugar 46.45 kilograms of citric acid 0.3 kilograms of glucose syrup (DE ~ 40%) 30 kilograms of water 30 liters of pectin 2.25 kilograms of flavor and coloring in moderation

Raw material recipe 3 granulated sugar 45.5 minutes of citric acid 0.375 kg glucose syrup (DE ~ 10%) 30 kg water 30 liters pectin 1.7 kg sodium citrate 0.35 kg citric acid (50 % solution) 1.1 liters of flavor and coloring

Raw material recipe 4 Granulated sugar 46.0 kg sodium citrate 0.35 kg glucose syrup 30 kg water 30 liters of pectin 1.5 kg citric acid (50 % solution) 1.65 liters of flavor and coloring Coloring in appropriate amount

Two, Note

The pectin mentioned in the formula are used in different models, which should be noted when choosing. Recipe 1, 2, pectin and 5 kilograms of sugar mixed first, recipe 3, 4, pectin and 5.5 kilograms of sugar mixed first.

Raw material requirements The basic raw materials of pectin soft candy and other soft candy similar to the use of granulated sugar, glucose syrup, fruit flavors, colors and acid additives, the difference is the use of pectin as a coagulant. Pectin is a kind of polysaccharide substance, the average molecular weight is about 50000～150000, pectin is generally extracted from citrus peel and applesauce, it plays a strong intercellular coagulation role in plants, there are many kinds of pectin, generally used in pectin soft candy is high methoxyl retarded pectin. This type of pectin has a major characteristic, it allows a fairly long pouring time without early solidification occurring at high soluble solids.

To process the excellent quality of pectin soft 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 amount 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 pectin fudge 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. Through the shearing effect of the mixer, the pectin becomes a 4-8% solution. Another method of dissolution is to first mix and disperse the pectin-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 and must be effectively balanced and controlled during processing.

Time includes two aspects: sugar boiling time and pouring time. Because the pectin has formed a complete solution, if boiling to the shortest possible time, then the effect of sugar for the best, while the control of sugar conversion is also beneficial, pouring mold time should be mastered, this is because the acid has been added to the time is too long, coupled with high temperatures, easy to cause the conversion 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.

Boiling, pH must be lower than 5.0, to prevent sugar caramelization and pectin degradation, but must be higher than 3.6, to prevent excessive transformation of sugar. To achieve this purpose, the safest way is to use a buffer, that is, in 100 kilograms of finished products within the amount of 0.4 kilograms of sodium citrate and 0.37 kilograms of citric acid. After adding acid pH fell to 3.2 ~ 3.6, pouring mold molding, just sugar solidification range. However, it must be noted that the acids must be added in solution.

Soluble solids and pH have a close relationship, both of which are decisive factors in the solidification of the sugar body. Generally speaking, the casting of solids in the mold at about 78%, pH 3.2 ~ 3.6, for the most ideal casting conditions.

In short, the solidification of sugar 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.

Fruit Fudge

Purple grapes 350 grams, 60 grams of sugar, 20 grams of fish glue powder

1, wash the grapes, squeeze the juice to take 100 grams of grape juice, filtered and spare;

2, the sugar, fish glue powder into the grape juice, stirred;

3, after mixing the grape juice, poured into a clean and oil-free pot, low heat cooking until the sugar and fish glue powder melted;

4, the grape juice, pour into a clean, non-oil pan, cook until the sugar and fish glue powder

4, pour into the container, let cool;

5, into the refrigerator for three hours to remove, according to personal preference, cut into appropriate size of the sugar cube.

Fruit Fudge

4 process

Raw material pretreatment

Sugar with appropriate amount of hot water stirring fully dissolved, 80 mesh filtration to be used; citric acid with a small amount of hot water to dissolve, 80 mesh filtration to be used; high ester pectin with 15 times 70 ° C hot water melting to be used.

Antioxidant treatment

A certain amount of ascorbic acid, sodium D-isoascorbate, sodium metabisulfite and their combinations are added to the fruit residue, and the color and luster of the finished product is evaluated as an index to select the antioxidant and its combinations that are suitable for color protection of fudge under the condition that other processing conditions remain unchanged.

Crushing

After adding the antioxidant, the pomace enters the colloid mill for crushing.

Mixing

The crushed pomace was mixed with sugar and high-fat pectin and placed in a dispersing emulsifier. Choose high-fat pectin 0.5%, 1%, 1.5%, 2% 4 kinds of additive amount. In the same process conditions, loquat pectin soft candy in the process of molding speed and the finished product of the elasticity, bite, sticky teeth as an evaluation index, to select the optimal amount of addition.

Selection of formulations

Based on the pre-test, the L9(34) orthogonal test was conducted with three levels of loquat fruit pomace, sugar and citric acid, and the optimal loquat pectin gummy candy formulations were determined by using organoleptics as the evaluation indexes.

Boiling

Concentration was carried out by simmering over low heat, and citric acid was added near the end of the process. Stirring is required during the simmering process, and when the sugar solution reaches 75% soluble solids, it is ready to be discharged from the pot and poured onto a plate.

Spreading plate

Pour the boiled syrup into the plate while it is still hot, fill the plate with corn starch, and control the thickness of the sugar solution in the plate by 5~7mm. keep the syrup in the plate horizontally during the cooling process, and then cut it into cubes according to the respective needs after it is completely cooled down and solidified.

Drying

Put the sugar cake into the blast drying oven, drying temperature of about 55 ℃, time of about 10h, every 1h turn the cake 1 time.