Middle mold starch formula for soft sweet manufacturing and manufacturing method

Abstract

The invention discloses a mold starch formula in soft sweet manufacturing and a manufacturing method. The method comprises the following steps: S1, weighing corn starch and vegetable oil by weight; s2, uniformly mixing corn starch and vegetable oil to form a mold starch mixture with good hydrophobicity and flowability; s3, the mixed film starch is laid in a die cavity formed in a die-casting mode, and compaction forming is carried out; s4, uniformly pouring soft sugar feed liquid with the solid content of 75% into the mold; s5, placing the mold after sugar injection into a drying chamber until the water content of the soft sweets is reduced to 15%, and recording the drying time T; s6, carrying out powder blowing treatment on the dried soft sweets to remove residual starch on the surfaces of the soft sweets; and S7, weighing the weight M1 of the soft sweets after powder blowing, calculating the theoretical weight M2 of the soft sweets, and if M1 is greater than M2, judging the sheet jelly phenomenon, and calculating the sticky powder weight gain rate S for quantifying the sheet jelly degree. The method can effectively reduce the sheet jelly phenomenon in the process of making the soft sweets, and improves the consistency and appearance quality of products.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of soft candy manufacturing, and in particular to a mold starch formula and manufacturing method in soft candy manufacturing. BACKGROUND

[0002] Industrial production of soft candy usually requires injection of sugar solution into a mold for shaping, followed by drying and demolding for a certain period of time. Currently, the molds commonly used in industrial production mainly include metal molds and starch molds.

[0003] Metal molds for drying soft candy have the advantages of high production efficiency, small space occupation, and low production cost, and are suitable for large-scale continuous production. However, due to the lack of good moisture regulation ability during shaping, the sugar solution often needs to be prepared with a high water content, which limits the application range of metal molds to different soft candy formulas. In the subsequent storage and sales process, high-moisture products are prone to quality problems such as water leakage, adhesion, and irregular appearance during the shelf life, which limits the application of metal molds in diversified soft candy products.

[0004] In contrast, starch molds can better control the water content of the product during shaping and drying due to the good moisture absorption and slow-release properties of starch materials, and can achieve a regular appearance shaping effect. At the same time, starch molds have a wider application range for different soft candy formulas. However, the traditional starch mold process also has obvious shortcomings: On the one hand, the sugar body is prone to adhesion with the mold starch particles during drying, causing a layer of powder skin to form on the surface of the sugar body, which not only affects the appearance but also may cause defects in taste and flavor; On the other hand, due to the limited air permeability and mass transfer efficiency of the mold starch, the water evaporation rate is low, and the drying efficiency is low, which prolongs the production cycle and increases energy consumption. In addition, the powder skin phenomenon and low drying efficiency often interact with each other, and it is difficult to solve both problems by simply increasing the drying temperature or prolonging the time. SUMMARY

[0005] This section aims to summarize some aspects of the embodiments of the present application and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the abstract and title of the specification to avoid obscuring the purpose of this section, abstract and title, and such simplifications or omissions cannot be used to limit the scope of the present application.

[0006] To solve the above technical problems, the present application provides the following technical solutions: a mold starch formula in soft candy manufacturing, the mold starch formula comprises, by weight percentage: corn starch 99.50%-99.90%; vegetable oil 0.10%-0.5%; The corn starch is low-protein corn starch, the protein content is less than or equal to 0.5%, the amylose content is 20%-35%, and the particle size distribution characteristics are preferably D10 greater than or equal to 5, 15 less than or equal to D50 less than or equal to 22, and 30 less than or equal to D90 less than or equal to 35. The plant oil is a medium-short chain fatty acid oil, preferably a C6-C12 carbon chain length.

[0007] As a preferred scheme of the soft sugar mold starch formula in the soft sugar manufacturing, the corn starch is subjected to particle size screening treatment before being formulated, and the mixing process is performed through on-line mixing or off-line mixing of a soft sugar production line.

[0008] The application further provides a soft sugar mold starch manufacturing method in soft sugar manufacturing, which adopts the mold starch formula and comprises the following steps: S1: corn starch and plant oil are weighed by weight; S2: the corn starch and the plant oil are uniformly mixed at a mixing temperature higher than 50 DEG C and a mixing speed not less than 50 kg / h, and the shear force and the material residence time are controlled in the mixing process, so that the surface of the starch particles is fully wrapped by the plant oil, and a mold starch mixture with good hydrophobicity and fluidity is formed; S3: the mixed film starch is laid in a die cavity of a die casting forming mold and is compacted and formed; S4: a soft sugar liquid with a solid content of 75% is uniformly poured into the mold; S5: the mold after the sugar injection is placed in a drying chamber until the moisture content of the soft sugar reaches 15%, and the drying time T is recorded; S6: the dried soft sugar is subjected to powder blowing treatment under the condition of 2 bar compressed air to remove the residual starch on the surface; S7: the weight M1 of the soft sugar after the powder blowing is weighed, the theoretical weight M2 of the soft sugar is calculated, if M1 is greater than M2, it is determined that the powder skin phenomenon occurs, and the powder adhesion weight increase rate S is calculated to quantify the degree of the powder skin.

[0009] As a preferred scheme of the soft sugar mold starch manufacturing method in the soft sugar manufacturing, the calculation formula of the theoretical weight M2 of the soft sugar is: ; wherein, is the weight of the sugar injection liquid, is the solid mass fraction of the liquid, is the target fixed solid mass fraction of the dried soft sugar.

[0010] As a preferred scheme of the soft sugar mold starch manufacturing method in the soft sugar manufacturing, the calculation formula of the powder adhesion weight increase rate S is: ; If S is less than or equal to the preset threshold value, it is determined that the powder skin phenomenon is slight or negligible. If S is greater than the preset threshold value, it is determined that the powder skin phenomenon is significant.

[0011] As a preferred scheme of the soft candy manufacturing method of the present application, wherein: based on the quantitative result of the powder weight gain rate S, hierarchical dynamic regulation of the formula and process parameters is implemented, specifically including: When S exceeds the preset threshold value, the plant oil content is adjusted to 0.15%-0.50%, and at the same time, the corn starch particle size distribution is adjusted to D10≥6μm, D50=16-20μm, D90=32-35μm, the mixing temperature is adjusted to 55℃-65℃, and the mixing rate is controlled at 50kg / h-80kg / h; When S exceeds the preset threshold value n times, the plant oil is further adjusted to 0.30%-0.50%, and preferably a medium-short chain fatty acid oil with a carbon chain length of C8-C12 is used, and at the same time, the corn starch particle size distribution is adjusted to D10≥8μm, D50=18-20μm, D90=32-35μm, the mixing temperature is adjusted to 60℃-70℃, and the mixing rate is adjusted to 40kg / h-60kg / h.

[0012] As a preferred scheme of the soft candy manufacturing method of the present application, wherein: in step S5, the drying process adopts a segmented humidity control strategy: The first stage, i.e. 0-24h, the humidity is controlled at 25%±3%, the temperature is 25±1℃, and the bottom negative pressure suction of the mold is not started; The second stage, i.e. >24h to the end of drying, the humidity is reduced to 18%±2%, the temperature is maintained at 25±1℃, and the bottom negative pressure suction device of the mold is started, with a negative pressure value controlled at -0.5~-1.0kPa.

[0013] As a preferred scheme of the soft candy manufacturing method of the present application, wherein: in the mixing process of step S2, the stirring shear force is controlled at 10-30Pa·s, and the material residence time is 90-180s, so that the plant oil forms a continuous hydrophobic film layer with a thickness of 0.5-2μm and a contact angle ≥90° on the surface of the starch particles; The thickness of the hydrophobic film layer is confirmed by a cryogenic scanning electron microscope.

[0014] As a preferred scheme of the soft candy manufacturing method of the present application, wherein: in the second stage drying process, the bottom negative pressure suction device of the mold realizes closed-loop dynamic regulation of the negative pressure value and the environmental humidity reduction rate through the linkage feedback of the temperature and humidity sensor and the pressure sensor, specifically including: When S exceeds the preset threshold and the humidity reduction rate is greater than 0.5% / h, the control system maintains the negative pressure value between -0.5kPa and -0.8kPa, and adjusts the ventilation flow or heating power of the drying chamber to ensure a stable humidity reduction rate. When S exceeds the preset threshold and the humidity decrease rate is less than 0.5% / h, the negative pressure value is maintained at -0.8kPa to -1.0kPa, while air circulation is enhanced or the local heating temperature is adjusted to accelerate the moisture evaporation rate. When S exceeds the preset threshold by n times, the negative pressure value is increased to -0.8 to -1.2 kPa, and the humidity target value is lowered to 15% ± 1. At the same time, the humidity reduction rate is ensured to be no less than 0.6% / h by adjusting the ventilation flow rate and heating power of the drying chamber. In the second stage, the temperature is maintained at 25±1℃. The humidity reduction rate is continuously collected by the humidity sensor at a sampling frequency of no less than 1 time / minute, and the humidity value is calculated by the control system based on the ratio of the humidity difference to the time difference between adjacent sampling time periods, so as to achieve dynamic control during the drying process.

[0015] As a preferred embodiment of the starch manufacturing method for the mold in the manufacturing of gummy candies according to the present invention, the negative pressure suction device at the bottom of the mold includes a multi-zone independent pressure control and dynamic execution structure to achieve closed-loop regulation of humidity reduction rate and the amount of powder on the surface of the gummy candy, specifically including: The multi-zone independent pressure control unit consists of at least three sets of parallel negative pressure ventilation plates. Each set of ventilation plates has an adjustable micropore array distributed on its surface. The micropore diameter is continuously adjusted by a shape memory alloy driving component to regulate the negative pressure distribution in each zone. An integrated feedback module is integrated into a temperature and humidity sensor and a pressure sensor that are embedded inside the ventilation plate or connected to the ventilation plate through a pipeline, and transmits data in real time at a sampling frequency of ≥2 times / second. The dynamic execution system includes a stepping air valve linked to the negative pressure ventilation plate, a variable frequency centrifugal fan on the ventilation duct of the drying chamber, and PTC heating films arranged in zones. When the control system triggers negative pressure adjustment based on humidity reduction: By using shape memory alloy drive components to shrink / stretch, the change rate of the vent plate aperture in the target area is ≥0.2 mm / kPa. Synchronously adjust the opening of the stepper damper and the speed of the centrifugal fan to ensure that the airflow velocity gradient in each area at the bottom of the mold is ≤0.3 m / s; The PTC heating film is activated to supplement heat in areas where humidity decreases slowly, maintaining a temperature difference of ≤0.5℃ between the horizontal planes of the drying chamber.

[0016] The beneficial effects of this invention are: 1. This invention uses low-protein corn starch with a protein content ≤0.5%, an amylose content of 20%–35%, and a particle size distribution that meets the characteristics of D10, D50, and D90. It combines this with medium- and short-chain fatty acid oils with a carbon chain length of C6–C12. Under mixing temperature >50℃ and specific shear force and residence time conditions, the oil forms a continuous hydrophobic film layer with a thickness of 0.5–2μm and a contact angle ≥90° on the surface of the starch particles, giving the starch excellent flowability and anti-sticking properties. This reduces the starch's moisture absorption and clumping during the drying process of the gummy candy and its surface adhesion to the candy, inhibiting the formation of powder skin from the source and significantly reducing the amount of residual powder adhering to the surface of the gummy candy after blowing.

[0017] 2. This invention achieves a quantitative evaluation of the degree of starch crust formation by calculating the theoretical weight M2 of the gummy candy and comparing it with the actual weight M1 to obtain the starch weight gain rate S. Based on the comparison between the S value and a preset threshold, process parameters such as vegetable oil content, corn starch particle size distribution, mixing temperature, and mixing rate are dynamically adjusted; and when S exceeds n times the threshold, the type of oil and particle size characteristics are further optimized. This closed-loop feedback control method can dynamically optimize the formula and process under different production batches and environmental conditions to continuously suppress the starch crust phenomenon.

[0018] 3. The negative pressure suction device at the bottom of the mold in this invention adopts a multi-zone independent pressure control structure and introduces a shape memory alloy driving component into the micro-pore array of the ventilation plate to achieve continuously adjustable pore size for precise distribution of negative pressure airflow. Through integrated temperature and humidity sensors and pressure sensors, combined with a stepper valve, a variable frequency centrifugal fan, and a zoned PTC heating film, a closed-loop dynamic control system is formed. This system can improve drying uniformity in the second drying stage, avoiding powder crust and texture defects caused by localized over-drying or under-drying, thus improving the appearance and structural quality of the gummies. Attached Figure Description

[0019] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the following description of the embodiments will be briefly introduced. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein: Fig. 1 This is a flowchart of a method for manufacturing starch in the production of gummy candies according to the present invention.

[0020] Fig. 2 This is a detailed flowchart of a method for manufacturing starch in the production of a type of gummy candy according to the present invention.

[0021] Fig. 3 This is a flowchart illustrating the segmented humidity control strategy in the starch manufacturing method for a type of gummy candy produced according to the present invention. Detailed Implementation

[0022] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

[0023] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0024] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0025] Secondly, the present invention is described in detail with reference to the schematic diagrams. When detailing the embodiments of the present invention, for ease of explanation, the cross-sectional views illustrating the device structure may be partially enlarged, not according to the usual scale. Furthermore, the schematic diagrams are merely examples and should not limit the scope of protection of the present invention. In addition, actual fabrication should include three-dimensional spatial dimensions of length, width, and depth.

[0026] Example 1, the first embodiment of the present invention, provides a mold starch formula for gummy candy manufacturing, which comprises, by weight percentage: Corn starch 99.50%-99.90%; Vegetable oil 0.10%-0.5%; The corn starch is low-protein corn starch with a protein content of less than or equal to 0.5% and an amylose content of 20%-35%. The preferred particle size distribution characteristics are D10≥5, 15≤D50≤22, and 30≤D90≤35. The vegetable oil is a medium- or short-chain fatty acid oil, preferably with a carbon chain length of C6-C12.

[0027] It should be noted that controlling the protein content to ≤0.5% can significantly reduce the tendency of starch to stick during drying and demolding, thus reducing powdery residue and defects on the surface of the gummies. Excessive protein content introduces hydrophilic impurities, leading to increased starch hygroscopicity and reduced flowability, thereby affecting the stability of the mold.

[0028] The advantage of selecting an amylose content in the range of 20%-35% is that it can maintain the rigid support of the granules while ensuring good adhesion with the hydrophobic film layer, thus improving demolding efficiency. If the amylose content is too low (<20%), the starch granules will easily collapse, causing the gummy candy to deform; if the amylose content is too high (>35%), the granules will be too hard, reducing the lubricating adhesion with vegetable oil, which will increase the friction between the candy and the mold wall, making demolding difficult.

[0029] It should be noted that D10 (μm) indicates that 10% (by volume or mass) of the small particles in the sample have a diameter less than or equal to this value; D50 (μm) indicates that 50% of the particles in the sample have a diameter less than or equal to this value; and D90 (μm) indicates that 90% of the particles in the sample have a diameter less than or equal to this value. For example: D10=5μm, indicating that the finest 10% of particles in the sample have a diameter ≤5μm; D50=18μm means that half of the particles have a diameter ≤18μm and the other half have a diameter ≥18μm; D90=35μm means that the coarsest 10% of the particles are greater than 35μm, while the remaining 90% are ≤35μm.

[0030] It should also be noted that selecting a particle size distribution with D10≥5 can avoid an excessively high proportion of ultrafine powder in the granules, reduce starch flying and clumping, and improve the production environment; selecting a particle size distribution with 15≤D50≤22 can ensure the overall filling density and support of the starch, so that the air permeability will not decrease due to the particle size being too small, nor will the surface unevenness be caused by the particle size being too large; selecting a particle size distribution with 30≤D90≤35 can limit the proportion of large particles, prevent rough marks on the mold surface, and at the same time retain a certain number of large particles to build air channels and improve the moisture diffusion rate during the drying process.

[0031] Specifically, the corn starch undergoes particle size screening before formulation. The mixing process is carried out either online or offline within the gummy candy production line. That is, the mixing process can be completed directly on the production line or in mixing equipment outside the main production line, and then the mixed material is sent back to the production line. For online mixing, a double-helix dynamic stirring structure is preferred; for offline mixing, a constant-temperature, sealed mixing chamber is preferred to reduce oil oxidation.

[0032] In summary, the above-mentioned mold starch formulation, by selecting low-protein corn starch with a protein content ≤0.5%, an amylose content of 20%–35%, and particle size distribution characteristics satisfying D10≥5, 15≤D50≤22, and 30≤D90≤35, and supplementing it with 0.10%–0.5% medium- and short-chain fatty acid vegetable oil, not only significantly reduces the starch's tendency to stick during drying and demolding, improving fluidity, but also improves demolding efficiency, reduces surface defects of the gummies, and improves the production environment.

[0033] Example 2, refer to Figs. 1-3 This is a second embodiment of the present invention, which provides a method for manufacturing mold starch in gummy candy manufacturing. The method uses the above-mentioned mold starch formula and specifically includes the following steps: S1: Weigh corn starch and vegetable oil by weight; wherein, the protein content of corn starch is less than or equal to 0.5%, the amylose content is 20%-35%, and the particle size distribution characteristics meet D10≥5, 15≤D50≤22, 30≤D90≤35, and the vegetable oil is a medium-short chain fatty acid oil, preferably with a carbon chain length of C6-C12.

[0034] S2: The corn starch and vegetable oil are uniformly mixed at a mixing speed of not less than 50 kg / h under a mixing temperature higher than 50°C. During the mixing process, the shear force and material residence time are controlled to ensure that the surface of the starch granules is fully coated with vegetable oil, forming a starch-mold mixture with good hydrophobicity and flowability, thereby reducing powder sticking during the drying process of the gummies. The mixing process can be completed by an online mixing device in the gummy production line, or by off-line mixing followed by conveying to the molding process.

[0035] S3: The mixed film starch is laid in the die-casting mold cavity and compacted.

[0036] S4: Pour 75% solids content gummy candy liquid evenly into the mold. The specific operation is as follows: Weigh 1 kg of 75% solids content gummy candy liquid and pour it evenly into the mold.

[0037] S5: Place the mold after sugar filling in the drying room until the moisture content of the soft candy drops to 15%, and record the drying time T; S6: Under 2 bar compressed air conditions, the dried soft candy is blown to remove residual starch from the surface; S7: Weigh the candy after blowing powder, M1, and calculate the theoretical candy weight M2. If M1 > M2, it is determined to be a powder skin phenomenon, and the powder sticking weight gain rate S is calculated to quantify the degree of powder skin.

[0038] In summary, this method selects low-protein corn starch with a protein content not exceeding 0.5%, an amylose content of 20%–35%, and a particle size distribution satisfying D10≥5, 15≤D50≤22, and 30≤D90≤35. Under conditions above 50℃ and a mixing speed not less than 50 kg / h, combined with appropriate stirring shear force and residence time, each starch grain is uniformly coated with a hydrophobic film layer formed by medium- and short-chain fatty acid oils. This ensures that the starch fills the mold cavity tightly and provides sufficient support while maintaining good air permeability, preventing the gummies from collapsing or adhering during molding, drying, and demolding, thus reducing surface residue and powder crust formation. Furthermore, after drying, the weight of the finished gummies is weighed and compared with the theoretical weight to calculate the weight gain rate due to surface residue. The smaller this value, the more stable the process and the cleaner the demolding, which can be used to quantitatively evaluate and optimize the production process, ensuring product appearance consistency and production process controllability.

[0039] In one specific implementation, the formula for calculating the theoretical gummy weight M2 is as follows: ; in, This refers to the weight of the sugar solution. The solids content of the liquid is the mass fraction. The target immobilized content of the dried gummies is typically preferred to be 85% based on experience or actual measurement, thus yielding: ;

[0040] Therefore, the theoretical weight of the gummy candy is M2 = 0.88 kg.

[0041] In one specific implementation, the formula for calculating the weight gain rate S of the adhesive powder is: ; If S≤ preset threshold, the powdery skin phenomenon is determined to be slight or negligible. If S > preset threshold, the phenomenon of pink skin is considered significant.

[0042] It should be noted that the preset threshold is usually set to 3%, and the setting is based on statistical data obtained from actual test data of different batches of gummies or on experience.

[0043] For example, if the theoretical weight of the gummy candy M2 = 0.88 kg, and the actual weight of the gummy candy after blowing powder M1 = 0.92 kg, then: ; This means that the weight of the gummy after blowing the powder is about 4.35% more than the theoretical weight. This extra part is likely the weight of the starch powder residue remaining on the surface of the gummy.

[0044] In one specific implementation, based on the quantitative results of the above-mentioned binder weight gain rate S, the formulation and process parameters are dynamically adjusted in a graded manner, specifically including: When S exceeds the preset threshold, adjust the vegetable oil content to 0.15%-0.50%, and at the same time adjust the corn starch particle size distribution to D10≥6μm, D50=16-20μm, D90=32-35μm, adjust the mixing temperature to 55℃-65℃, and control the mixing rate at 50kg / h-80kg / h. When S exceeds the preset threshold by n times, the vegetable oil is further adjusted to 0.30%-0.50%, and medium- and short-chain fatty acid oils with carbon chain length of C8-C12 are preferred. At the same time, the particle size distribution of corn starch is adjusted to D10≥8μm, D50=18-20μm, D90=32-35μm, the mixing temperature is adjusted to 60℃-70℃, and the mixing rate is adjusted to 40kg / h-60kg / h.

[0045] It should be noted that when S exceeds the preset threshold by n times, it indicates that the powder skin phenomenon is already severely excessive. If a high mixing rate is still used, too much powder will be suspended in the mixing chamber, increasing the risk of agglomeration and potentially exacerbating equipment wear or even clogging. Therefore, the mixing rate will be controlled to reduce the speed (40–60 kg / h) to make the mixing process more gentle and controllable, and to extend the residence time of the material in the mixing zone to ensure sufficient dispersion and wetting of the powder.

[0046] It should be noted that the preferred value range for n is 1.5 to 3.0. This is based on the following: when S exceeds 1.5 times the threshold, the powder crust phenomenon is obvious (visible clumps or localized loss of gloss in the sugar blank); when S exceeds 3.0 times the threshold, the powder crust is severe (large areas of the sugar blank lose gloss and clump together), accompanied by the risk of production line shutdown. Therefore, setting 1.5 to 3.0 as the range for triggering graded control of n ensures continuous and stable operation of the production line.

[0047] It should also be noted that the reasons for choosing the parameter adjustment range are as follows: Vegetable oil content: When it is below 0.15%, the hydrophobic film is discontinuous and prone to local adhesion caused by drying shrinkage; when it is above 0.50%, the oil will precipitate on the surface of the mold cavity, causing starch to clump and reduce air permeability; therefore, the range of 0.15% to 0.50% is selected, and when S exceeds the threshold by n times, it is increased to 0.30% to 0.50% to enhance the lubrication and isolation effect.

[0048] Particle size distribution: When D10 reaches the first 5μm, the proportion of fine powder is too high, which increases the risk of moisture absorption and agglomeration. When D50 is less than 15μm, the filling density decreases; when it is greater than 22μm, the air permeability is insufficient. When D90 exceeds 35μm, large particle imprints are obvious; Therefore, when S exceeds the preset threshold, the particle size distribution is adjusted to D10≥6μm, D50=16~20μm, and D90=32~35μm. The purpose is to suppress the risk of moisture absorption and clumping by moderately reducing the proportion of ultrafine particles in the light powder skin stage, while maintaining the median particle size at 16~20μm to maintain filling density and molding support. A suitable amount of large particles (D90=32~35μm) are used to form a stable air-permeable channel, thereby eliminating the powder skin tendency without significantly changing the original process rhythm.

[0049] When S exceeds n times the preset threshold, D10 is further increased to ≥8 μm to significantly reduce the proportion of ultrafine powder, decrease specific surface area and hygroscopicity. At the same time, D50 is narrowed to 18-20 μm to enhance the supporting skeleton between particles and prevent drying collapse. While maintaining D90=32-35 μm, the proportion of large particles is finely controlled to make the air permeability channel more uniform and stable. This measure can effectively reduce the local wet stagnant area in the mold during the severe powder skin stage, shorten the drying time and reduce the contact area between the sugar blank and the mold wall, fundamentally alleviating large-area adhesion and powder skin diffusion.

[0050] Mixing temperature and rate: When the temperature is below 50℃, the oil coating efficiency is low; when the temperature is above 70℃, it is easy to cause starch granules to pregelatinize and reduce fluidity. When the mixing rate is below 40 kg / h, the dispersion efficiency is insufficient; when it is above 80 kg / h, the amount of fine powder suspended is large and the risk of agglomeration increases. Therefore, when S exceeds the preset threshold, the mixing temperature is set at 55℃~65℃ and the mixing rate is 50~80kg / h. The purpose is to accelerate the fluidity and wetting rate of the oil through medium and high temperature in the light starch skin stage, and to quickly disperse the fine powder by relying on the high material throughput and shear force, so that the oil can uniformly coat the starch particles in a short time, thereby eliminating the starch skin tendency without changing the production rhythm.

[0051] When S exceeds n times the preset threshold, the mixing temperature is adjusted to 60℃~70℃ and the mixing rate is reduced to 40~60 kg / h. The purpose is to use higher temperatures to improve oil permeability during the severe powder skin stage, while extending the residence time of particles in the mixing zone by reducing material throughput and shear rate, so that the oil has enough time to wet and stably adhere to the particle surface, reducing the risk of suspension and agglomeration of uncoated fine powder, and significantly reducing the phenomenon of mold wall adhesion exacerbated by the re-hygroscopicity of fine powder during the subsequent drying process.

[0052] For example, to verify the beneficial effects achieved by adjusting the vegetable oil, particle size, mixing temperature, or mixing rate, the following experiment was conducted, and the experimental procedure is as follows: Samples and batches: Prepare 1.00 kg of soft candy liquid (75% solids) for each group. The starch is a low-protein corn starch (protein ≤0.5%, amylose content 20–35%).

[0053] Variables and levels: Vegetable oil content: 0.10%, 0.30%, 0.40%; Particle size (after screening): Level L (mild regulation): D10 ≥ 6 μm, D50 = 16–20 μm, D90 = 32–35 μm; Level H (severe regulation): D10≥8μm, D50=18–20μm, D90=32–35μm.

[0054] Mixing temperatures: 50℃, 60–65℃, 65–70℃; Mixing rate: 50–80 kg / h (light), 40–60 kg / h (heavy).

[0055] The following data table was obtained after operation and testing (mean ± standard deviation, 10 batches):

[0056] Conclusion: The preset threshold is 3%, and Group A significantly exceeds the standard; although any single factor from B to E can reduce S to 3.3–3.8%, it is still ≥ the threshold or the marginal state.

[0057] F Synergy - Mild: Without sacrificing production capacity (rate can reach 50–80 kg / h), S is reduced to 2.1% (significantly below the threshold), and T, residual powder, and defect rate are improved simultaneously.

[0058] G Synergy-Heavy: When S > n × threshold, using "higher temperature + slower speed + particle size H + oil 0.40%", S is further reduced to 1.1%; at the same time, T is still shortened (39.2 h), indicating that the overall drying is not slowed down due to the slower speed, which is the non-linear benefit brought by synergy.

[0059] The best single-factor result (Group C) was achieved, with S decreasing to 3.3%.

[0060] Therefore, compared to a control scheme that only adjusts one of the following: vegetable oil, particle size, mixing temperature, or mixing rate, this invention implements graded control (oil content + particle size bandwidth + temperature + rate) when the S value exceeds the threshold. The S value decreases from ≥3.3% to 2.1% (mild) and 1.1% (severe), while simultaneously shortening drying time by 7–19%, reducing surface powder residue by 23–62%, and decreasing defect rate by 44–80%. This synergistic effect does not stem from the linear superposition of a single factor, but rather from the complementary effects of multiple parameters at the microscopic level—the synergistic improvement of oil content and temperature enhances particle surface wettability and coating uniformity; the optimization of particle size bandwidth and matching of mixing rate maintain the gas channels and dispersion stability of the powder, reducing the suspension and re-hygroscopicity of extremely fine particles. Thus, while significantly suppressing powder skin, it maintains or even shortens the drying cycle and reduces the finished product appearance defect rate, achieving a comprehensive improvement in production efficiency, product quality, and energy consumption control.

[0061] In one specific embodiment, during the mixing process in step S2, the stirring shear force is controlled to be 10-30 Pa·s, and the material residence time is 90-180 s, so that the vegetable oil forms a continuous hydrophobic film layer with a thickness of 0.5-2 μm and a contact angle ≥90° on the surface of the starch granules. The thickness of the hydrophobic film was confirmed by cryo-scanning electron microscopy.

[0062] It should be noted that the shear force should be selected in the range of 10-30 Pa·s. This can balance the oil dispersion efficiency and particle integrity. If it is lower than 10 Pa·s, the oil dispersion power is insufficient, the film coverage is uneven, and the hydrophobicity decreases. If it is higher than 30 Pa·s, the mechanical breakage rate of particles increases significantly, the proportion of fine powder increases, and it is easy to absorb moisture and agglomerate during drying.

[0063] Controlling the material residence time to the range of 90-180 seconds ensures uniform and continuous film formation without significantly reducing the production cycle. If it is less than 90 seconds, the grease has not been fully spread to the particle surface. If it is more than 180 seconds, the unit capacity will decrease, and excessive grease penetration may cause particle adhesion.

[0064] The membrane thickness is selected as 0.5-2μm because when it is below 0.5μm, the hydrophobic barrier is insufficient and the effect of inhibiting powder skin is limited, while when it is above 2μm, the oil consumption increases and the risk of aggregation increases, and the breathability decreases.

[0065] A contact angle of ≥90° ensures that the surface is hydrophobic, reducing the adhesion between the sugar blank and the mold powder interface.

[0066] In summary, in this embodiment, by precisely controlling the stirring shear force at 10–30 Pa·s and allowing the material to remain in the mixing chamber for 90–180 s, medium- and short-chain fatty acid oils can be uniformly penetrated and spread on the surface of the granules without damaging the starch granule structure, ultimately forming a continuous hydrophobic film layer with a thickness of 0.5–2 μm and a contact angle ≥90°. This film layer can significantly improve the hydrophobicity and flowability of the molded starch, reduce the risk of moisture reabsorption and granule adhesion during the drying process, and effectively reduce sugar cake adhesion and starch skin phenomena during molding and demolding.

[0067] In one specific implementation, in step S5, the drying process employs a segmented humidity control strategy: In the first stage, i.e. 0-24h, the humidity is controlled at 25%±3% and the temperature at 25±1℃, and the negative pressure suction at the bottom of the mold is not activated. The second stage, which lasts for more than 24 hours until the drying process is complete, involves reducing the humidity to 18%±2%, maintaining the temperature at 25±1℃, and activating the negative pressure suction device at the bottom of the mold, with the negative pressure value controlled between -0.5 and -1.0 kPa.

[0068] It should be noted that the humidity in the first stage is controlled within the range of 25%±3%. This balances the drying rate and maintains the morphology of the sugar blank. If it exceeds 28%, the drying driving force is insufficient, resulting in a slower moisture migration rate in the early stage and delaying the drying progress. If it is below 22%, the surface loses water too quickly, easily forming a hard shell effect, hindering the discharge of internal moisture and causing surface cracking. The humidity in the second stage is reduced to 18%±2%. This can improve the moisture migration efficiency and reduce the risk of deformation. If it exceeds 20%, the moisture migration in the middle and later stages slows down, and the overall drying time is significantly prolonged. If it is below 16%, the moisture gradient is too large, which can easily cause uneven edge shrinkage and an increase in microcracks.

[0069] It should also be noted that the negative pressure suction device is not activated in the first stage because, in the early stages of drying, the outer layer of the sugar blank is still in a high moisture content and colloidal state, with low structural strength. If the bottom negative pressure is activated at this time, the local drying rate at the bottom of the mold will be significantly higher than that at the surface, forming a significant moisture gradient. This gradient will cause the bottom to harden first while the top remains wet and soft, resulting in internal stress concentration and causing the sugar blank to warp, collapse, or crack.

[0070] The reason for activating the negative pressure suction device in the second stage is that by 24 hours, the moisture content of the sugar blank has dropped to 40-50% of its initial value, and a stable outer shell has been formed through the temperature and humidity conditions of the first stage, capable of withstanding a high moisture gradient without structural instability. At this point, the internal moisture migration rate gradually decreases. If natural diffusion continues, it will significantly prolong the drying time and cause the bottom area to become a hotspot for residual moisture, easily leading to localized dampness and powder adhesion after demolding. Activating the negative pressure device can directly drive moisture migration through microporous channels, accelerating the dehydration rate in the middle and later stages and improving airflow penetration.

[0071] The reason for controlling the negative pressure value between -0.5 and -1.0 kPa is as follows: when it is less than -0.5 kPa, the suction force is insufficient, the bottom humidity gradient is weakened, and the drying speed-up effect is limited; when it is less than -1.0 kPa, the bottom airflow velocity is too high, which will disturb the structure of the mold powder layer, causing the powder to re-adhere to the sugar blank surface, or even loosen the mold cavity support, resulting in an increase in surface roughness.

[0072] In summary, in this embodiment, the first stage avoids the problems of the sugar blank becoming hard on the outside and soft on the inside, or cracking or collapsing due to excessively rapid surface water loss in the early stage, and ensures that moisture migrates evenly along the cross-section of the sugar blank. The second stage accelerates the migration of moisture to the bottom of the mold in the middle and later stages, shortens the drying time, and reduces surface dampness and residual powder adhesion. Thus, this strategy achieves the synergistic effect of "stabilizing the structure and controlling stress" in the early stage and "rapidly removing moisture and reducing residual powder" in the later stage. Compared with constant humidity drying or negative pressure drying throughout the process, it can shorten the total drying time, reduce the amount of residual powder on the surface, and reduce the defect rate.

[0073] Furthermore, during the second stage of drying, the negative pressure suction device at the bottom of the mold, through the linkage feedback of temperature and humidity sensors and pressure sensors, achieves closed-loop dynamic control of the negative pressure value and the rate of decrease in ambient humidity, specifically including: When S exceeds the preset threshold and the humidity reduction rate is greater than 0.5% / h, the control system maintains the negative pressure value between -0.5kPa and -0.8kPa, and adjusts the ventilation flow or heating power of the drying chamber to ensure a stable humidity reduction rate. When S exceeds the preset threshold and the humidity decrease rate is less than 0.5% / h, the negative pressure value is maintained at -0.8kPa to -1.0kPa, while air circulation is enhanced or the local heating temperature is adjusted to accelerate the moisture evaporation rate. When S exceeds the preset threshold by n times, the negative pressure value is increased to -0.8 to -1.2 kPa, and the humidity target value is lowered to 15% ± 1. At the same time, the humidity reduction rate is ensured to be no less than 0.6% / h by adjusting the ventilation flow rate and heating power of the drying chamber. In the second stage, the temperature is maintained at 25±1℃. The humidity reduction rate is continuously collected by the humidity sensor at a sampling frequency of no less than 1 time / minute, and the humidity value is calculated by the control system based on the ratio of the humidity difference to the time difference between adjacent sampling time periods, so as to achieve dynamic control during the drying process.

[0074] It should be noted that when S exceeds the preset threshold, and the humidity drop rate is greater than 0.5% / h, the bottom of the sugar blank is prone to local over-drying (based on multiple batches of experiments), increasing the risk of warping or collapse. Therefore, the negative pressure is controlled in a low range (-0.5kPa to -0.8kPa), and ventilation and heating are adjusted appropriately to avoid the bottom of the sugar blank drying too quickly, which could lead to warping or collapse. When the humidity reduction rate is less than 0.5% / h, the residual starch on the surface of the sugar blank is prone to reabsorbing moisture and clumping under high humidity conditions, forming a powdery crust or uneven adhesion. In addition, it will reduce the evaporation rate of moisture inside and on the surface of the sugar blank, which will cause moisture to remain at the bottom of the mold, increasing the humidity gradient between the surface and the bottom, and may cause clumping or uneven expansion at the bottom of the sugar blank. Therefore, controlling the negative pressure within the range of -0.8kPa to -1.0kPa and increasing the local air flow speed will accelerate the evaporation of water vapor from the bottom of the sugar blank, ensuring that the humidity reduction rate reaches the design target. In addition, enhancing air circulation or adjusting the local heating temperature can improve the heat and airflow transfer efficiency inside the drying chamber, promote the diffusion of moisture from the inside of the sugar blank to the surface, accelerate the overall drying speed, thereby increasing the temperature reduction rate back to 0.5% / h, reducing the formation of powdery crust, shortening the drying time, and maintaining the shape and surface uniformity of the sugar blank.

[0075] When S exceeds the preset threshold by n times, the powder skin becomes severe. Further increase the negative pressure and reduce the humidity target. At the same time, adjust the ventilation and heating to ensure that the humidity reduction rate is ≥0.6%, which can quickly evaporate the moisture and inhibit the re-adhesion of powder on the sugar blank surface, thus effectively suppressing the powder skin phenomenon.

[0076] The temperature setting of 25±1℃ is based on the following: Experiments have shown that when the temperature exceeds 27℃, the edges of the sugar blank shrink significantly, and when it is below 24℃, the drying time is significantly prolonged and the efficiency decreases. Therefore, 25±1℃ was chosen.

[0077] In summary, the control system, through real-time feedback from temperature, humidity, and pressure sensors, can precisely adjust the negative pressure value according to actual humidity changes. This eliminates the reliance on a fixed negative pressure during the drying process, allowing for dynamic adjustment based on the sugar blank's condition. This avoids the problems of over-drying or under-drying that can occur with a fixed negative pressure, ensuring uniform dehydration across all areas of the sugar blank and reducing the risk of localized dampness or uneven drying.

[0078] In one specific implementation, the negative pressure suction device at the bottom of the mold includes a multi-zone independent pressure control and dynamic execution structure to achieve closed-loop regulation of humidity reduction rate and the amount of powder on the surface of the candy, specifically including: The multi-zone independent pressure control unit consists of at least three sets of parallel negative pressure ventilation plates. Each set of ventilation plates has an adjustable micropore array distributed on its surface. The micropore diameter is 0.5-5mm. The micropore diameter is continuously adjusted within the range of 0.5-5mm by a shape memory alloy driving component continuous control module. An integrated feedback module is integrated into a temperature and humidity sensor and a pressure sensor that are embedded inside the ventilation plate or connected to the ventilation plate through a pipeline. The integrated feedback module transmits data in real time at a sampling frequency of ≥2 times / second and transmits local environmental data of the drying chamber to the control system in real time. The dynamic execution system includes a stepping air valve linked to the negative pressure ventilation plate, a variable frequency centrifugal fan on the ventilation duct of the drying chamber, and PTC heating films arranged in zones. When the control system triggers negative pressure adjustment based on humidity reduction: By using shape memory alloy drive components to shrink / stretch, the change rate of the vent plate aperture in the target area is ≥0.2 mm / kPa. Synchronously adjust the opening of the stepper damper and the speed of the centrifugal fan to ensure that the airflow velocity gradient in each area at the bottom of the mold is ≤0.3 m / s; Activate the PTC heating film to supplement heat in areas where humidity decreases slowly, and maintain the temperature difference between the horizontal planes of the drying chamber and the horizontal planes at ≤0.5℃; The synergistic effect of the multi-zone independent pressure control and dynamic execution system ensures that when S > n times the threshold, the humidity reduction rate remains stable at 0.6 ± 0.05% / h, and the residual powder adhesion on the candy surface is ≤ 15 mg / cm³. 2 .

[0079] It should be noted that in the above embodiments, the data selection criteria are as follows: pore size change rate ≥ 0.2 mm / kPa. Experiments have ensured that this change rate can promptly adjust the airflow when humidity changes rapidly or the S value increases, ensuring a stable local humidity reduction rate. Airflow velocity gradient ≤ 0.3 m / s, because excessive velocity differences can lead to uneven drying or increased powder crust in some areas of the sugar blank. Air is regulated using air valves / centrifugal fans to ensure uniform air distribution. Temperature difference at the horizontal plane of the drying chamber ≤ 0.5℃, because excessive temperature differences can cause differences in local moisture evaporation rates, affecting the consistency of sugar blank forming and drying. This value is controlled by PTC membrane zoned heating.

[0080] In a preferred embodiment, the shape memory alloy drive is used to drive an adjustable micropore array on a negative pressure vent plate at the bottom of the mold to achieve continuous adjustment of the pore diameter. The drive includes at least one shape memory alloy wire, preferably a nickel-titanium alloy, with a wire diameter preferably 0.2–1.0 mm and a length determined according to the size of the vent plate, typically 50–150 mm.

[0081] The shape memory alloy wire is fixed at both ends to the drive bracket and the vent plate via high-temperature resistant stainless steel connectors. The drive bracket and the vent plate can achieve relative displacement through hinges, slide rails, or flexible connection structures. The shape memory alloy drive component is electrically connected to the heating port or power interface of the control system. The control system can adjust the heating current and energizing time of the drive component based on real-time data from humidity and pressure sensors.

[0082] The shape memory alloy drive component's memory transformation temperature (austenite termination temperature Af) is preferably controlled between 40 and 70°C to ensure that phase transformation can be achieved through electrical heating in a dry chamber operating environment of 25±1°C. When heated above Af, the shape memory alloy transforms from martensite to austenite, resulting in length contraction or extension, which in turn changes the pore size of the micropores on the vent plate. When heating is stopped and the component cools naturally to ambient temperature, the shape memory alloy returns to its original shape, thus completing the pore size adjustment cycle.

[0083] In this embodiment, the driving component can achieve a pore size change rate ≥0.2 mm / kPa, a preferred pore size adjustment accuracy of 0.1–0.2 mm, an adjustment response time of no more than 2 s, and a performance degradation of no more than 5% after 5000 continuous cycles. Through the above structure and parameter settings, the local ventilation volume of the negative pressure ventilation plate at the bottom of the mold can be quickly and accurately adjusted when the humidity decreases or the amount of powder exceeds the standard, thereby achieving independent pressure control and drying uniformity adjustment in multiple zones, significantly reducing the amount of residual powder adhering to the surface of the candy.

[0084] In summary, the above implementation method, through the synergistic effect of multi-zone independent pressure control units, integrated feedback modules and dynamic execution systems, and by utilizing shape memory alloy driving components to achieve continuous adjustment of micropore diameter within the range of 0.5 to 5 mm, enables precise and rapid adjustment of airflow and temperature distribution in each zone during the drying process based on humidity reduction rate and S-value changes. This effectively suppresses uneven local drying, differences in moisture evaporation rate caused by temperature differences, and increased powder skin adhesion.

[0085] Therefore, this invention, through the synergistic effect of formula design, online quantitative feedback, and a multi-zone dynamic pressure-controlled drying system, can effectively reduce the crust phenomenon in gummy candy manufacturing and improve product consistency and appearance quality, specifically in the following aspects: This invention uses low-protein corn starch with a protein content ≤0.5%, an amylose content of 20%–35%, and a particle size distribution satisfying the characteristics of D10, D50, and D90. It combines this with medium- and short-chain fatty acid oils with a carbon chain length of C6–C12. Under mixing temperature >50℃, specific shear force, and residence time conditions, the oil forms a continuous hydrophobic film layer with a thickness of 0.5–2μm and a contact angle ≥90° on the surface of the starch granules. This gives the starch excellent flowability and anti-sticking properties, thereby reducing starch hygroscopic clumping and adhesion to the surface of the candy during the drying process. It can inhibit the formation of starch skin from the source and significantly reduce the amount of residual starch adhering to the surface of the candy after blowing.

[0086] This invention quantifies the degree of starch crust formation by calculating the theoretical weight M2 of the gummy candy and comparing it with the actual weight M1 to obtain the starch weight gain rate S. Based on the comparison between the S value and a preset threshold, process parameters such as vegetable oil content, corn starch particle size distribution, mixing temperature, and mixing rate are dynamically adjusted. When S exceeds n times the threshold, the type of oil and particle size characteristics are further optimized. This closed-loop feedback control method can dynamically optimize the formula and process under different production batches and environmental conditions, thereby continuously suppressing the starch crust phenomenon.

[0087] The negative pressure suction device at the bottom of the mold in this invention adopts a multi-zone independent pressure control structure and introduces a shape memory alloy driving component into the micro-pore array of the ventilation plate to achieve continuously adjustable pore size for precise distribution of negative pressure airflow. Through integrated temperature and humidity sensors and pressure sensors, combined with a stepper valve, a variable frequency centrifugal fan, and a zoned PTC heating film, a closed-loop dynamic control system is formed. This system improves drying uniformity in the second drying stage, avoiding powder crust and texture defects caused by localized over-drying or under-drying, thus improving the appearance and structural quality of the gummies.

[0088] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A starch formula for manufacturing gummies, characterized in that, The starch formulation comprises, by weight percentage: Corn starch 99.50%-99.90%; Vegetable oil 0.10%-0.5%; The corn starch is a low-protein corn starch with a protein content of ≤0.5% and an amylose content of 20%-35%. The preferred particle size distribution characteristics are D10≥5, 15≤D50≤22, and 30≤D90≤35. The vegetable oil is a medium- or short-chain fatty acid oil, preferably with a carbon chain length of C6-C12.

2. The starch formulation for gummy candy manufacturing as described in claim 1, characterized in that: The corn starch is screened for particle size before formulation, and the mixing process is carried out through online mixing or online external mixing in the gummy candy production line.

3. A method for manufacturing starch as a medium in the production of gummy candies, characterized in that, The method uses the starch formulation according to any one of claims 1-2 and includes the following steps: S1: Weigh out the corn starch and vegetable oil by weight; S2: The corn starch and the vegetable oil are mixed uniformly at a mixing speed of not less than 50 kg / h under a mixing temperature higher than 50°C, and the shear force and material residence time are controlled during the mixing process to ensure that the surface of the starch granules is fully coated with vegetable oil to form a corn starch mixture with good hydrophobicity and flowability. S3: The mixed film starch is laid in the die-casting mold cavity and compacted to form the shape; S4: Pour the soft candy liquid with a solid content of 75% evenly into the mold; S5: Place the mold after sugar filling in the drying room until the moisture content of the soft candy drops to 15%, and record the drying time T; S6: Under 2 bar compressed air conditions, the dried soft candy is blown to remove residual starch from the surface; S7: Weigh the candy after blowing powder, M1, and calculate the theoretical candy weight M2. If M1 > M2, it is determined to be a powder skin phenomenon, and the powder sticking weight gain rate S is calculated to quantify the degree of powder skin.

4. The method for manufacturing starch in the mold of gummy candy as described in claim 3, characterized in that: The formula for calculating the theoretical gummy weight M2 is as follows: ； in, This refers to the weight of the sugar solution. The solids content of the liquid is the mass fraction. The mass fraction of the target immobilized material in the dried gummies.

5. The method for manufacturing starch in the mold of gummy candy as described in claim 3, characterized in that: The formula for calculating the weight gain rate S of the adhesive powder is: ； If S≤ preset threshold, the powdery skin phenomenon is determined to be slight or negligible. If S > preset threshold, the phenomenon of pink skin is considered significant.

6. The method for manufacturing starch in the mold of gummy candy as described in claim 5, characterized in that: Based on the quantitative results of the binder weight gain rate S, the formulation and process parameters are dynamically adjusted in a graded manner, specifically including: When S exceeds the preset threshold, adjust the vegetable oil content to 0.15%-0.50%, and at the same time adjust the corn starch particle size distribution to D10≥6μm, D50=16-20μm, D90=32-35μm, adjust the mixing temperature to 55℃-65℃, and control the mixing rate at 50kg / h-80kg / h. When S exceeds the preset threshold by n times, the vegetable oil is further adjusted to 0.30%-0.50%, and medium- and short-chain fatty acid oils with carbon chain length of C8-C12 are preferred. At the same time, the particle size distribution of corn starch is adjusted to D10≥8μm, D50=18-20μm, D90=32-35μm, the mixing temperature is adjusted to 60℃-70℃, and the mixing rate is adjusted to 40kg / h-60kg / h.

7. The method for manufacturing starch in the mold of gummy candy as described in claim 3, characterized in that: In step S5, the drying process employs a segmented humidity control strategy: In the first stage, i.e. 0-24h, the humidity is controlled at 25%±3% and the temperature at 25±1℃, and the negative pressure suction at the bottom of the mold is not activated. The second stage, which lasts for more than 24 hours until the drying process is complete, involves reducing the humidity to 18%±2%, maintaining the temperature at 25±1℃, and activating the negative pressure suction device at the bottom of the mold, with the negative pressure value controlled between -0.5 and -1.0 kPa.

8. The method for manufacturing starch in the mold of gummy candy as described in claim 3, characterized in that: During the mixing process in step S2, the stirring shear force is controlled to be 10-30 Pa·s and the material residence time is 90-180 s, so that the vegetable oil forms a continuous hydrophobic film layer with a thickness of 0.5-2 μm and a contact angle ≥90° on the surface of the starch granules. The thickness of the hydrophobic film was confirmed by cryo-scanning electron microscopy.

9. The method for manufacturing starch in the mold of gummy candy as described in claim 6, characterized in that: During the second stage of drying, the negative pressure suction device at the bottom of the mold, through the linkage feedback of temperature and humidity sensors and pressure sensors, achieves closed-loop dynamic control of the negative pressure value and the rate of decrease in ambient humidity, specifically including: When S exceeds the preset threshold and the humidity reduction rate is greater than 0.5% / h, the control system maintains the negative pressure value between -0.5kPa and -0.8kPa, and adjusts the ventilation flow or heating power of the drying chamber to ensure a stable humidity reduction rate. When S exceeds the preset threshold and the humidity decrease rate is less than 0.5% / h, the negative pressure value is maintained at -0.8kPa to -1.0kPa, while air circulation is enhanced or the local heating temperature is adjusted to accelerate the moisture evaporation rate. When S exceeds the preset threshold by n times, the negative pressure value is increased to -0.8 to -1.2 kPa, and the humidity target value is lowered to 15% ± 1. At the same time, the humidity reduction rate is ensured to be no less than 0.6% / h by adjusting the ventilation flow rate and heating power of the drying chamber. In the second stage, the temperature is maintained at 25±1℃. The humidity reduction rate is continuously collected by the humidity sensor at a sampling frequency of no less than 1 time / minute, and the humidity value is calculated by the control system based on the ratio of the humidity difference to the time difference between adjacent sampling time periods, so as to achieve dynamic control during the drying process.

10. The method for manufacturing starch in the mold of gummy candy as described in claim 9, characterized in that: The negative pressure suction device at the bottom of the mold includes a multi-zone independent pressure control and dynamic execution structure to achieve closed-loop regulation of humidity reduction rate and the amount of powder on the surface of the gummies, specifically including: The multi-zone independent pressure control unit consists of at least three sets of parallel negative pressure ventilation plates. Each set of ventilation plates has an adjustable micropore array distributed on its surface. The micropore diameter is continuously adjusted by a shape memory alloy driving component to regulate the negative pressure distribution in each zone. An integrated feedback module is integrated into a temperature and humidity sensor and a pressure sensor that are embedded inside the ventilation plate or connected to the ventilation plate through a pipeline, and transmits data in real time at a sampling frequency of ≥2 times / second. The dynamic execution system includes a stepping air valve linked to the negative pressure ventilation plate, a variable frequency centrifugal fan on the ventilation duct of the drying chamber, and PTC heating films arranged in zones. When the control system triggers negative pressure adjustment based on humidity reduction: By using shape memory alloy drive components to shrink / stretch, the change rate of the vent plate aperture in the target area is ≥0.2 mm / kPa. Synchronously adjust the opening of the stepper damper and the speed of the centrifugal fan to ensure that the airflow velocity gradient in each area at the bottom of the mold is ≤0.3 m / s; The PTC heating film is activated to supplement heat in areas where humidity decreases slowly, maintaining a temperature difference of ≤0.5℃ between the horizontal planes of the drying chamber.

Images