Mango fructose

the current food market for all kinds of gummies are inseparable from the addition of
and flavor
additives. If the meat or juice of certain fruits or vegetables is added to the gummies, it can increase the flavor of the product and increase the nutritional value of the product, on the basis of which mango gummies are developed.
processing gummies first consider which gel to use to make the product transparent or translucent, elastic, tough, chewy, sweet and sour flavor of the product? At present, after improving the combination of multi-use compound gels such as
agargrant
and cara gum, cara gum and gelatin, agar and gelatin and other gels, can meet the requirements of fructose food, of which agar dosage is generally 2%, caramel dosage 1-2%, gelatin dosage 5-10%. Before use, soak with water to form a uniform collosal solution before mixing with other raw materials.
there are two main types of sugar used in the production of fructose, one is sucrose, the other is starch syrup or glucose syrup, the role of this syrup is to make the fructose molding after the phenomenon of sand return, called anti-crystalline syrup, its dosage accounted for about 30% of the total feed. The following is the order of processing mango fructose feed:
1, first water treatment to be used gelatin, agar and other gels;
2, added to the gel of the white sugar consumption accounted for about 50% of the total raw material;
3, then add starch syrup or glucose syrup;
4, add mango syrup, dosage about 15%, stir well;
5, finally add 0.3% of the total amount of edible citric acid and 0.05%

preservative potassium sorbate, fully mixed, and
heated
boiled into solids up to 70%;
6, poured the above-mentioned thick slurry into a shallow dish, cooling into a shallow plate;
7, artificial or mechanical granulation, generally cut into 2.5 cm long, 1 cm wide long granules;
8, wrapped in rice paper;
9,
dried
, baked at 45-50 degrees C for 30 hours;
10, packaging: can be single-grain packaging with cellulospheric paper or pillow-type single-grain packaging.
finished product has a water content of 18-20%, with mango aroma and color.