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果胶与明胶制造QQ糖 |
| 来源：Tiger 发布时间：2011-3-12 9:30:24 |
糖果中用的果胶是一种从柑桔皮或苹果中提炼并用蔗糖进行标准化而成的慢凝型高甲氧基果胶，各项指标如下
1、功能特性：
凝固温度小于60度 级别（USA、SAG）150
酯化度58-62% PH（2%溶液）小于3.4
2、应用参考：
（果酱、糖果）PH范围2.5-3.5
可溶性固形物大于55%（糖果最佳值70-80%）
使用量：果酱0.2-1.0%糖果0.8-2.2
建议将果胶在加入最终体系前完全溶解于水中。
3、感官指标：
表征：自由流散粉末 色泽：奶白色至黄褐色不等粉末
气味：稍有气味，但无异味 滋味：清淡、无味
4、微生物指标
菌落总数小于500个/克 霉菌小于50个/克 大肠杆菌1克中无检出
5、化学指标：
果胶含量：典型值：65%
糖：典型值：35%
半乳糖醛酸：不少于65%（经酸化酒精冲洗不含灰分及挥发物质）
干燥失重少与12%
酸不溶灰分少于1% 氮含量少于0.5% SO2小于50PPM
游离甲基、乙基及异丙醇少于1% 重金属（铅）计少于20mg/kg
6、营养指标：
能量（每100g）143.5千卡=601千焦耳 碳水化合物35%（糖计）
纤维58.5% 钠小于1%
二、原料要点
根据明胶的用量可以选择不同凝固速度的果胶，本文使用的是 柠檬世家产品7030慢凝型果胶，不同的果胶用量会影响产品的质地、凝固时间和融化温度，果胶用量超过1.2%时，糖体的质地已经类似常规的果胶软糖。柠檬酸钠主要是确保果胶在和明胶混合后的PH在4.5左右，如果PH太低，会产生果胶—明胶复合物沉淀，同时如果PH达到5.0或更高，此时，果胶的热稳定性会迅速下降，其它胨力的明胶也可以使用，用量可以相应进行调整，由于不同明胶的等电点、PH和缓冲能力差别很大，所以相应的缓冲盐、酸甚至是果胶型号都要进行调整。
三、应用实例
果胶和明胶复合使用生产的软糖具有清爽的质地、优异的口感，不同的果胶/明胶配比和不同的总胶体用量可以得出不同的质地。明胶的耐热性差，但是添加果胶可以提高胶体的溶解温度，当果胶用量在0.5%时，已经可以确保软糖在绝大多数环境下保持稳定性。
果胶具有优异的香味释放和不粘牙的口感，其良好的保水性能也能使软糖在相对高的含水量（18-22%）下保持状态的稳定性，这样的软糖可以长期保持湿度和柔软度，通常的货架期至少超过一年。
配方实例：
总重量：100kg 可溶性固形物：78—82% 产品PH：3.0—3.5
添 加 顺 序 原 料 名 称 配方用量（kg）
A 水 7.5
7030果胶 0.5
B 砂 糖 40
葡萄 糖 浆(DE42) 38.5
无水 柠 檬 酸 钠 0.06
C 明胶（250BLOOM） 4.5
水 13.0
D 一水柠檬酸溶液（50%） 2.5
香精/食用色素 适 量
总重量 106.66kg 蒸发量：6.66kg
四、工艺要点
1、 工艺中可用高速搅拌企业管理配成4%的果胶溶液，也可用1：4（果胶：砂糖）进行干混合溶解在果胶量30倍的水中并煮沸至少2分钟，确保果胶完全溶解。
2、 把C中明胶溶解在50—60度水中或加2倍水，涨润30分钟再水浴加热溶化，制成胶胨。
3、 把A中果胶溶解，方法参考（1）。
4、 混合B中物料并加热到沸点。
5、 A、B物料混合加热煮沸至固形物在85%左右。
6、 加入C物料，调整SS到78%。
7、 迅速加入D物料，并及时搅拌，加入香精/色素，在80—85度下浇注成型。
8、 如果采用明胶胨生产，应在添加香料前，糖液温度90—100度时加入，并缓慢搅拌（速度过快将带如很多空气，产生大量气泡）。
The pectin used was a candy from citrus peel or apple extract and standardize the use of sugar from the slow coagulation High methoxyl pectin, the indicators are as follows
1, features:
Solidification temperature levels less than 60 degrees (USA, SAG) 150
Degree of esterification 58-62% PH (2% solution) is less than 3.4
2, the Application Reference:
(Jam, candy) PH range 2.5-3.5
More than 55% soluble solids (candy best value 70-80%)
Usage: jam candy 0.8-2.2 0.2-1.0%
Suggested that the final system before joining the pectin is completely dissolved in water.
3, sensory indicators:
Characterization: Free dispersed powder Color: creamy white to brown powder ranging
Odor: slight odor, but no smell taste: light, tasteless
4, microbial indicators
Less than 500 cfu / g mold is less than 50 / g 1 g in the non-detection of E. coli
5, the chemical index:
Pectin: Typical value: 65%
Sugar: Typical value: 35%
Galacturonic acid: not less than 65% (non-acidified alcohol washing ash and volatile substances)
Less and 12% Loss on drying
Acid insoluble ash content of less than 1% of the nitrogen content of less than 0.5% SO2 is less than 50PPM
Free methyl, ethyl and isopropyl alcohol of less than 1% of the heavy metals (lead), less than 20mg/kg
6, nutrition indicators:
Energy (per 100g) 143.5 kcal = 601 kJ 35% carbohydrates (sugar meter)
58.5% Fiber less than 1% sodium
Second, the material points
According to the amount of gelatin can select different solidification rate of pectin, this family of products using a lemon pectin type 7030 pour slowly, different products will affect the amount of pectin, the texture, setting time and melting temperature, the amount of more than 1.2% pectin When the texture is similar to the ribosome regular pectin candy. Sodium citrate is mainly to ensure that pectin and gelatin mixture in the PH at 4.5 or so, if PH is too low, will produce pectin - gelatin complex deposition, and if the PH to 5.0 or higher, this time, the thermal pectin Stability will rapidly decline, other peptone gelatin can also use force, the dosage can be adjusted accordingly, due to the different isoelectric point of gelatin, PH and buffering capacity vary widely, so the corresponding buffer salt, acid and even models of pectin to be adjusted.
Third, the application example
Combined with pectin and gelatin candy production with crisp texture and excellent taste, different pectin / gelatin ratio and different total amount of colloidal different texture can be drawn. Poor heat resistance of gelatin, but add the pectin gel can improve the dissolution temperature, when 0.5% of the amount of pectin, has been to ensure that candy in most circumstances to maintain stability.
Pectin has excellent flavor release and taste non-stick teeth, its good water retention properties also make fudge at a relatively high water content (18-22%) to maintain the stability of the state, such gums can be long-term moisture and softness, often exceeding the shelf life of at least one year.
Formula example:
Total weight: 100kg 78-82% soluble solids product PH :3.0-3 .5
The amount of raw materials in order to add the name of formula (kg)
A water 7.5
7030 pectin 0.5
Sugar B 40
Glucose syrup (DE42) 38.5
No water, sodium citrate 0.06
C gelatin (250BLOOM) 4.5
Water 13.0
D citric acid monohydrate solution (50%) 2.5
Flavor / suitable amount of food coloring
The total weight of 106.66kg evaporation: 6.66kg
Fourth, process elements
1, available in high-speed mixing process dubbed enterprise management solution, 4% pectin, can also be used 1:4 (pectin: sugar) were dissolved in the pectin dry mix 30 times the amount of water and boil for at least 2 minutes, to ensure that pectin completely dissolved.
2, the C 50-60 degrees in the gelatin dissolved in water or water plus 2 times, run up a water bath for 30 minutes and then heated to melt, made of plastic peptone.
3, the dissolution of pectin A, Method Reference (1).
4 B, the material mixed and heated to boiling point.
5, A, B to the solid material mixed in boiling water for about 85%.
6, by adding C material, adjust the SS to 78%.
7, quickly joined the D material, and mixing time, add flavor / color, 80-85 degrees in the casting shape.
8, if the use of gelatin peptone production, should add the spices before adding sugar when the temperature is 90-100 degrees, and slow stirring (speed too fast to take as much air, resulting in a large number of bubbles.)
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