China Candy Industry Portal: Currently, pectin fruit gummies account for a considerable proportion of the world’s soft candy sales. The reason is that pectin gummies have soft texture, delicate structure, refreshing taste, and shelf life. Long and other advantages. From a processing point of view, pectin gummies are easier to produce than starch gummies, and the production cycle is also shorter. Raw material formula 1. Granulated sugar 46 kg Sodium citrate 0.40 kg Glucose syrup (DE ~ 40%) 30 kg water 30 liters pectin 1.50 kg Citric acid 0.72 kg Appropriate amount of flavor and color Raw material formula 2 Granulated sugar 46.45 kg Citric acid 0.3 kg Glucose syrup (DE ~ 40%) 30 kg water 30 liters pectin 2.25 kg flavor and color appropriate amount of raw material formula 3 sugar 45.5 points 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 appropriate amount of essence and pigment Raw material formula 4 46.0 kg of sugar, sodium citrate 0.35 kg of glucose syrup 30 kg of water 30 liters of pectin 1.5 kg of citric acid (50% solution) 1.65 liters of appropriate amount of essence and pigment

Note: The pectins mentioned in the formula are all of different types, so please pay attention when selecting them. In formulas 1 and 2, pectin is mixed with 5 kilograms of sugar first. In formulas 3 and 4, pectin is mixed with 5.5 kilograms of sugar first. Raw material requirements: The basic raw materials of pectin gummies are similar to other gummies, using sugar, glucose syrup, fruit essence, pigments and acidic additives. The difference is that pectin is used as a coagulant. Pectin is a polysaccharide substance with an average molecular weight of about 50,000 to 150,000. Pectin is generally extracted from citrus peels and applesauce. It plays a strong intercellular coagulation effect in plants. There are many types of pectin, generally The type used in pectin gummies is high methoxyl retarded pectin. A special feature of this type of pectin is that it allows relatively long casting times without premature setting at high soluble solids levels. To process high-quality pectin gummies, you must first choose the ratio of various materials. If the proportion is not chosen properly, the sugar body will easily turn brown or crystallize. There are generally three reasons for these problems: (1) Excessive glucose syrup, too much water and invert sugar; (2) Wrong sugar ratio, too high solid content; (3) Too little pectin. The first reason for too little pectin is that the pectin is not fully dissolved before adding, and the second is that the pH is too high during the cooking process and the pectin is degraded. A more common problem is that the gummies turn brown after being stored for a few days. Production methods and precautions The prerequisite for processing pectin gummies is that the pectin must be fully dissolved to form a pectin solution before being added. The easiest way to dissolve pectin is with a high-speed mixer. After the shearing effect of the mixer, the result becomes a 4-8% solution. Another dissolution method is to first mix and disperse the pectin-sugar mixture with water. To ensure complete dissolution, the mixture can be boiled for 1 minute to obtain a 4% pectin solution. Dissolved pectin can be added at any stage during processing. After selecting the correct formula, you can consider the following process requirements to master the processing process: (1) time; (2) pH value; (3) soluble solids. These three are interconnected and must be effectively balanced and controlled during processing. Time includes two aspects: sugar boiling time and mold casting time. Since the pectin has formed a complete solution, if the cooking time is carried out in the shortest time, the effect of the sugar will be best. At the same time, it is also beneficial to control the invert sugar. The casting time must also be well controlled. This is because the acid has been added. Too long time and high temperature can easily cause the conversion of sugar. Generally, mold casting should be completed within 20 to 30 minutes after acid is added. The casting temperature should not be lower than 85°C. If the temperature is too low, early solidification may occur. pH value is a very important factor. When cooking, the pH must be lower than 5.0 to prevent sugar caramelization and pectin degradation, but it must be higher than 3.6 to prevent excessive conversion of sugar. To achieve this goal, the safest way is to use a buffer, that is, add 0.4 kg of sodium citrate and 0.37 kg of citric acid to 100 kg of finished product. After adding acid, the pH drops to 3.2 to 3.6, which is exactly the sugar solidification range when the mold is cast. However, it should be noted that acids must be added in solution form. Soluble solids are closely related to pH, both of which are decisive factors in the quality of sugar coagulation.

Generally, when casting the mold, the solid content is about 78% and the pH is 3.2 to 3.6, which are the most ideal casting conditions. In summary, the coagulation of sugar depends on the proper balance of solids and pH in the sugar medium. Within certain limits the reduction in solids may be compensated by a reduction in pH. The reverse is also true. The time is related to the temperature at which solidification occurs. Generally, a higher casting temperature will allow a longer casting time at a specific pH-soluble solids condition, or allow the same time at a lower pH or higher solids condition. Lower the mold. When casting molds at lower temperatures, in order to avoid early solidification, it is generally necessary to reduce soluble solids or generate a higher pH in the product. These changes result in longer setting times after casting. Currently, pectin gummies are produced using the intermittent method. Because intermittent production facilitates control of the relationship between the above factors. In short, processing pectin gummies is a very difficult process. As long as the pectin quality is good and time, pH temperature and soluble solids are well controlled, it is not difficult to produce perfect gummies.