| 金银花三色软糖的制作 |
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| 引用本文： | 易诚,宾冬梅. 金银花三色软糖的制作[J]. 湖南环境生物职业技术学院学报, 2001, 7(2): 38-40 |
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| 作者姓名： | 易诚 宾冬梅 |
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| 作者单位： | 湖南环境生物职业技术学院资源开发系,湖南,衡阳,421005 |
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| 摘 要： | 为改变三色软糖的口味和功能,在传统三色软糖中加入金银花浸提液,制成口感独特,风味诱人,外表光滑美观的制品,对传统三色软糖的开发利用具有积极意义。
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| 关 键 词： | 三色软糖 金银花 浸提液 制作 |
| 修稿时间： | 2000-12-20 |
The Development of Three-Colour Soft Sweets of Honeysuckle |
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| YI Cheng,BIN Dong-mei. The Development of Three-Colour Soft Sweets of Honeysuckle[J]. JOurnal of Hunan Environment Biological Polytechnic, 2001, 7(2): 38-40 |
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| Authors: | YI Cheng BIN Dong-mei |
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| Abstract: | In order to improve the taste and function of three-colour soft sweets, we add honeysuckle extractive into traditional three-colour soft sweets. The result shows that the products have a good taste and attractive fragrance, they look excellent and feels smooth. It will take positive effect on development of traditional three-colour soft sweets. |
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| Keywords: | three-colour soft sweets honeysuckle water extractive develop |
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