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.)
|
Hard candy Machinery