Sucrose was replaced with maltitol and aspartame, and sugar-free glazed waxberry is developed with the method of vacuuming penetration.

以麦芽糖醇和阿斯巴甜代替蔗糖，并且采用真空渗透法研制无糖蜜饯杨梅。

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The result showed that the quantities of salt, citric acid, sodium citrate, preserved plum flour and maltitol had great effects on the flavour of the troche.

结果表明，食盐、柠檬酸、柠檬酸钠、话梅粉和麦芽糖醇这几种主要原辅料的用量对无糖型话梅含片的风味有较大的影响。

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Maltitol possesses its particular physical and chemical characteristic, also functional characteristic, so it has been used in the development of sugar-free food.

麦芽糖醇具有独特的理化特性和功能特性，在无糖食品的开发中已经有一些应用。

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