| The purpose of this article is to study the seasoning and mixing process to improve theproduction process of gelatin soft candy.Determination of the emulsifier: sucrose fatty acid ester and GMS as a scale2:1is beingchosen at this study as compound emulsifier. Without the defoamer in normal productioncondition, need30hours minimum seasoning time to release the air bubble in the syrup andgo next process. While with this compounded emulsifier, can shorten the standing process to24hours and go to the next process with the air bubble cleaned up.Fund out that sugar and glocuse in scale80:20is the best fandont formula by study therelationship between sugar crystallization speed and scale of sugar and fructose. And find thebest production process by study the relationship between sugar crystallization speed anddifferent concentration of the syrup with the same sugar and fructose scale.The seasoning process is being shorted and the productivity is being significantlyimproved because of the optimized blending process and formula determined by several test.Aging test （Temp. less than25℃, R.H. less than50%）against different process and formula,chapter3fandont formula#3have best stability, can last96hours. The candies have verystable quality, no matter in normal storage condition, accelerated storage test, even inillumination stability test. |
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