新型糖果生產工藝與配方

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本書按照糖果新的分類標準，較為詳細地介紹了產品的質構特徵、物料的組成及其作用、加工原理、工藝流程、操作要點、生產設備、生產中常見的品質問題及其原因分析等。本書講述的糖果新產品有老類別新品種，如硬質糖果原味硬糖、焦香糖果花式太妃糖；有新工藝新品種，如充氣糖果棉花糖、牛軋糖、求斯糖、奶糖、糖衣拋光糖和巧克力拋光糖；有新材料新品種，如凝膠糖果復合膠的應用、無糖糖果糖醇的應用、口香糖新型甜味料的應用；有進口移植新品種，如甘草糖、泡騰壓片糖、工藝糖果、流質糖果和糖排復合塗層糖果；還有的是亟待傳承挖掘的新品種，如功能性糖果。 *本書為簡體字版

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