摘要
方登是一类糖晶-糖浆的混和基体,当向各种糖果添加方登基料后会使糖体组织变得相对稳定。主要是对方登的生产做初步的研讨,针对方登配方和工艺进行测试。通过测试,对方登的生产有了初步的认识和了解。
Fondant is a kind of mixed base with sugar crystal and syrup, can make the constructure of candies becomes relatively stable. This article is trying make an initial study of fondant production process, to understand the basic knowledge and to determine ine formlar of fondant by conduct several test formular and process condition.
出处
《食品科技》
CAS
北大核心
2015年第3期264-268,共5页
Food Science and Technology
