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.
