对影响橡皮糖产品质量的工艺条件和原材料进行探讨，并确定了其生产工艺：将370 g白砂糖加150 g水溶解后，加入450 g的葡萄糖浆（42DE）和50 g的山梨糖醇，熬煮至116 ℃后，冷却至90 ℃后加入210 g胶皮冻（由70 g 220PS罗洛明胶制成）混均，然后再冷却至80 ℃后加入2 g柠檬香精、0.05 g柠檬黄色素和25 g由柠檬酸和乳酸组成的50%酸味剂进行调配，静置消泡后进行浇模成型（粉模由未改性的玉米淀粉加0.5%的食用油制成）、低温干燥、分筛、清粉、上油、包装得成品。

Processing conditions of gummy production were studied and the best processing technologies were determined. 370 g of sugar, 450 g of glucose syrup (42DE) and 50 g of sorbitol were dissolved into 150 g water. The formed solution was boiled to 116 ℃ and then cooled down to 90 ℃, followed by adding 210 g of gel (made of 70 g Rousselot 220PS). Then the mixture was cooled down to 80 ℃ and mixed with 2.0 g of flavor, 0.05 g of pigment and 25 g of 50% acidulant (Citric acid + lactic acid). Finally the gummy was obtained by deposit forming in dry corn starch (containing 0.5% of oil), drying at low temperature, remove of the starch, oiling and packaging in turn.