jelly-sweets

基本解释

Preparation of the jelly sweets with amomum villosum lour.
春砂仁凝胶软糖的研制。
A new technics of jelly sweets was discussed, and the condensate extracted from Amomum villosum Lour. was used in it.
采用广东阳春春砂仁的提取浓缩物为原料,选择并比较了几种亲水胶体的凝胶性能及形成凝胶软糖的工艺条件。
The paper proposes a method to produce jelly sweets with elephant taro powder,carrageenan,and Xanthan gum as Jelly agents by their synergism.
本文提出一种以魔芋精粉及卡拉胶、黄原胶复配生产水晶软糖的方法。由于复配胶中分子间的协同增效作用，使得凝胶软糖的制备更为方便、廉价。
The properties of several hydrophilic colloids were compared and two of them were chosen to form a complex, which made of the jelly sweets with a transparent, soft and elastic texture.
采用广东阳春春砂仁的提取浓缩物为原料,选择并比较了几种亲水胶体的凝胶性能及形成凝胶软糖的工艺条件。
The jelly plopped into the dish.
果冻啪的一声落到碟里。