At present, all kinds of soft candy sold in the food market are inseparable from adding additives such as pigments and flavors. If some meat or juice of fruit or vegetable is added to the soft candy, it can increase the flavor of the product and increase the nutritional value of the product. On this basis, mango jelly can be developed.  

Processing soft candy first consider which gel to use to make the product transparent or translucent, elastic, tough, chewable, sweet and sour. At present, the combination of improved multi-purpose composite gels such as agar and carrageenan, carrageenan and gelatin, agar and gelatin can meet the requirements of soft candy foods, wherein the amount of agar is generally 2%, and the amount of carrageenan is 1~ 2%, gelatin dosage 5-10%. Before use, it should be soaked in water to form a uniform colloidal solution to be mixed with other raw materials.

  There are two main types of sugar used in making soft candy, one is sucrose, the other is starch syrup or glucose syrup. The function of this syrup is to prevent the returning sand phenomenon after the soft candy is formed, which is called anti-crystallization syrup. The total amount of feed is about 30%.

The following is the order of processing mango fudge:

  First treating the gelatin, agar, etc. gel to be used with water;

  The amount of white sugar added to the gel accounts for about 50% of the total amount of raw materials;  

Add starch syrup or glucose syrup;  

Add mango pulp, the dosage is about 15%, and stir evenly;  

Finally, the edible citric acid and the 0.05% preservative potassium sorbate, which accounted for 0.3% of the total amount of the feed, were added, thoroughly mixed, and heated and boiled and concentrated to a solid content of 70%;  

Pour the above thick slurry into a shallow pan and cool it;  

Artificial or mechanical pelletizing, generally cut into 2.5 cm long, 1 cm wide elongated granules;

Wrapped in rice paper;  

Drying: drying at 45-50 ° C for 30 hours;  

Packing: It can be packed in cellophane single package or pillow type single package.  

The finished product has a moisture content of 18 to 20% and has a mango aroma and color.

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