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 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.

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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 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.

youdao