核桃软糖防粘结初步研究

Preliminary Research on the Skills of Anti-cohering of Walnut Soft Candy

针对核桃软糖在气温稍高、温度较大的环境中容易粘结,造成质量下降和贮藏期缩短的现象,通过改进配方和工艺防止和延缓核桃软糖粘结,延长了产品的贮藏时间.

Walnut soft candy is liable to cohere with high temperature and humidity and thus its quality would be degraded and its storage period would be shortened.It is to put forward the suggestion of prevention and delaying the cohering,and of furtherly lengthening its storage period by improving its prescription and craft.