Influence of new prescriptions and technologies to the quality of eucommia candy was studied.
探讨了新型杜仲硬糖的配方及其生产工艺条件对成品质量的影响。
It was proved by the experiments that the sulfite can control the Maillard reaction in the processing of extra-concentrated milky candy when the approach,sulfite quantity and reaction time are suitable.
经实验表明:以适当的环节、适当的量及适当的反应时间为条件;;亚硫酸盐可以有效地控制美拉德反应在特浓奶香硬糖生产过程中的发生。
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