Production process

1) Gelatinization: Mix seaweed powder with a small amount of sugar powder, stir to disperse evenly, soak in water to ensure no clumping, and

It swells fully for at least 30 minutes.

2) Boiling sugar: Heat and boil the remaining white sugar and glucose syrup, add the swollen gel solution, stir and heat, and simmer until

The boiling process usually stops when the required concentration reaches around 78% of the solid content.

3) Color, fragrance, and acidity adjustment: When the temperature of the sugar syrup drops below 80 ℃, add fruit juice and sodium citrate, and add pigments and

Essence, slowly add citric acid solution to adjust the acid, and add it while stirring.

4) Molding: After adjusting the acid, directly inject it into the starch mold. The syrup temperature should not be lower than 80 ℃ and cool at room temperature to form.

5) Drying: After molding, the gummies are dried after demolding to remove some moisture. Dry at 45-50 ℃ for 48 hours,

When dried to non stick and with a moisture content of no more than 18%, it is suitable to cool to room temperature.

6) Finished product packaging.