Development Of Gum Free Gum From Yellow Tea

Yellow tea is one of the six major types of tea in China.It is rich in functional ingredients and tastes mellow.It is becoming more and more popular in consumption.Gum-free gum is a new type of gum without gum-based substances.It is not filled with chewable solids in the interior.The carrier is mainly in the form of sweeteners.With the development of people,gum-free gum is a new type of gum without gum-based substances.Cognition of gum changed from taste to function,and gum without gum was gradually recognized by the market.The research is carried out from three aspects,namely,the research of the formula,the process research and the workshop planning.The main results are as follows:(1)formulation study.Through comparative analysis,the non-gum base chewing gum of yellow tea with 100% xylitol as the base was produced by pouring molding technology.The proportion of each additive in the formula was adjusted by single factor method.The optimum formula was determined by sensory evaluation of the taste,aroma and color of the product: yellow tea extract 2%,citric acid 0.2%,sodium citrate 0.2%,menthol 0.1%,peppermint essence 0.2%,green tea flavor 0.1%.(2)process research.Through pilot-scale production of yellow tea gum without gum base,the feasibility of the process and the effectiveness of the formula were analyzed,and the overall process and key technical parameters were demonstrated.The pretreatment of raw materials,the temperature of each stage,the key technical parameters and the pilot-scale technological process were studied.The optimum technological parameters were determined as follows: boiling temperature 140-150 C,mixing temperature 130-140 C,flavor regulating temperature 90-95 C,cooling and peeling temperature less than 50 C.The phenomenon of back-sand crystallization appeared after cooling to 84 C.Pouring temperature to about 88.7 C.The key control points of product quality were analyzed and the microorganisms and heavy metals in the pilot-scale products were sampled and detected.The results were in accordance with the requirements of food hygiene regulations.(3)workshop planning.According to the production process and technical parameters,according to the design specifications of confectionery workshop and related food hygiene standards,management regulations and GMP specifications of yellow tea gum without gum base,based on the overall plane(size: 22.8 meters,width 18.3 meters),the yellow tea gum without gum base was designed to meet the QS certification(SC certification)standard.Workshop,and the workshop interior decoration materials,water supply and drainage,ventilation and lighting,disinfection and sanitation,storage facilities for planning,according to the layout and output of the workshop selected in line with the production requirements of special production,packaging and other equipment,and ultimately determine the production process map,workshop planning and design drawings and related workshop management system.