摘要
今日的糖果市场,除了发展传统产品以外,新的花色品种层出不穷,并被赋予一定的保健功能,同时对于提高产品品质等进行了不断探索和试验,本文简要介绍膳食纤维在糖果中的使用、控制巧克力油脂发花的新工艺以及胶凝糖果中明胶的替代等。
In today's confectionery marketplace, traditional products often get a new twist, moreover candies are increasingly promoted for their health properties as well. This paper introduced such development as use of dietary fibers in confections, new process to reduce fat bloom, gelatine substitute in gummi candies and others.
出处
《食品工业》
北大核心
2003年第6期14-15,共2页
The Food Industry
