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发明公开
CN103082072A 一种沙枣软糖及其制备工艺 无效 - 驳回

一种沙枣软糖及其制备工艺
摘要：
本发明涉及一种沙枣软糖，该软糖由下述重量百分比的原料组成：复合凝胶1.5~2.5%%，沙枣粉6~8%，柠檬酸0.4~0.5%，蔗糖6~8%，余量为蒸馏水。同时，本发明还公开了该沙枣软糖的制备工艺。本发明具有色泽均一、香气协调、口味独特、软而不粘，甜而不腻的特点，且工艺简单，易于工业化生产。
摘要（英）：

The invention relates to soft sweets of elaeagnus angustifolia L.. The soft sweets consist of the following raw materials according to weight percentage: 1.5%-2.5% of plural gel, 6%-8% of elaeagnus angustifolia L. powder, 0.4%-0.5% of citric acid, 6%-8% of cane sugar and the balance of distilled water. Moreover, the invention further discloses a preparation technology of the soft sweets of elaeagnus angustifolia L.. The soft sweets have the characteristics of uniform color, coordinated aroma, unique taste, softness without stickness and agreeable sweetness, can be prepared by the simple technology and is prone to industrial production.

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