Objective This study aimed to develop a longan gummy candy using lactic acid bacteria-fermented longan fermentation broth as the raw material, thereby providing technical support for longan gummy product development and enriching the variety of longan-based products.

Method Using the textural properties and sensory quality of the gummy candy as evaluation indices, the formulation was optimized by investigating the effects of gelling agent type, gelling agent blending ratio, addition level of longan fermentation broth, and addition level of citric acid. The optimal processing formula for longan gummy candy was determined. The prepared longan gummy candy was further analyzed for basic physicochemical properties (drying loss and reducing sugar content), microbiological indicators, and sensory characteristics. Its textural properties such as hardness, springiness, chewiness, and resilience were compared with those of commercially available gummy candies.

Result The optimal formulation for longan gummy candy was as follows: longan fermentation broth 74.17%, gelatin 3.22%, konjac gum 3.22%, citric acid 0.03%, and granulated sugar 19.35%. Longan gummy candy was prepared under these conditions. Its drying loss was 13.06 g/100 g, reducing sugar content was 27.41 g/100 g, and no microorganisms were detected. The sensory score reached 90.35. The hardness was 606.76 g, springiness was 0.92, chewiness was 197.57, and resilience was 0.38. The overall textural properties were comparable to those of commercial gummy candies.

Conclusion The optimal preparation process for longan gummy candy was established. The prepared product exhibited an orange-yellow color, appropriate acidity, a soft texture, and a distinctive aroma of fermented longan broth. All quality indices complied with the requirements of Candy-Gel Candy (SB/T 10021-2017), demonstrating its potential for industrial-scale production.