Gelatin is a protein extracted from animal skin, bones, and tendons. Its main components are: protein accounts for more than 82%. Moisture content is less than 16%, and ash content is less than 2%, so it is widely used in the manufacture of soft candies and milk candies. The elasticity and softness of gelatin gums are related to the characteristics and dosage of gelatin. As well as the production process.
The gummy machine is commonly used in industry to process gummies. How to make gummies with gelatin? Gelatin fudge is based on gelatin. The white sugar and starch syrup are melted, heated and boiled, and then cooled and added to the jelly. After standing still, two different production methods can be used: casting and coagulation and cutting.
Production Method:
- Jelly making: Gelatin is insoluble in cold water, but it can melt into sol when heated. And freeze into jelly when cooled. Therefore, when making soft candy with gelatin, dry gelatin must be pre-mixed with water to make jelly. And then mixed Fusion of other materials.
- Boil sugar: first dissolve the white sugar, then add starch syrup and invert syrup. After all the sugar is melted, filter and boil the sugar. Gelatin cannot be added during the sugar boiling process, because gelatin is easily decomposed by heat, especially acid and alkali. In this case, the decomposition is more serious.
- Mixing and standing: When the temperature of the syrup cools to about 100°C, you can add jelly for mixing, and then add food coloring, spices and seasonings, and stir slowly evenly. Standing is to place the syrup for a certain period of time after stirring to allow the bubbles in the syrup to gather on the surface of the syrup, and then to remove it.
4. Forming:
(1) Pouring molding. Since the syrup is still in a liquid state and has a certain degree of fluidity after standing still, it can also be molded by casting.
(2) Cut into pieces to form. The syrup after standing is cooled and condensed into a certain thickness, and then cut into blocks. The block forming is to cut into blocks according to the required shape and size.
5. Sand mixing packaging: The gelatin soft candy molded by casting is sieved from the starch, and the powder on the surface of the sugar granules is removed, then the sand mixing can be carried out. If gelatin soft candies formed by coagulation and cutting are used, the sand can be mixed directly after being cut and formed. Packaging can be carried out after sand mixing.
Features:
- Soft texture, bright color and good transparency.
- The water content of the finished gelatin jelly is 12-18%, the reducing sugar is 20-40%, and the shape is mostly rectangular and square.
- Gelatin soft candies are elastic, unique in flavor, and rich in nutrition. They are especially suitable for children and the elderly to eat.
The production process of gelatin soft candies requires low temperature and is suitable for fortification with multiple vitamins, which is conducive to the development of fortified foods and curative foods. The production of gelatin jelly is the development of gelatin protein resources, which can not only change the product structure of the candy, but also help increase the reasonable nutrients in the candy. What should be paid attention to in the process of producing gelatin jelly?
Four main points of making gelatin fudge:
- Gelatin soft candies are based on gelatin. Different varieties of soft candies utilize different physical and chemical properties of gelatin. The production of gelatin soft candies should be based on the different varieties of soft candies, and the selection of gelatin should be done scientifically and reasonably.
- In the process of producing gelatin jelly, in order to ensure the set product flavor, ethanol can be used as a deodorant to remove some of the peculiar smell of gelatin.
- When liquid glucose is used to produce gelatin gums, sometimes the quality of liquid glucose is unstable. Which directly affects the quality of gums. If fructose is used in the production of gelatin gum instead of liquid glucose. The produced gum can keep the sugar body soft and the flavor pure.
- When gelatin is used in the production of soft sweets, special attention should be paid to the characteristics of gelatin that is easily destroyed by heat and acid. In the production of gelatin jelly, citric acid is often used as a flavoring agent. And the pH of the syrup made by boiling is around 3.5-4, so special attention should be paid to the rational use of gelatin.