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.
以明胶、变性淀粉为凝胶剂生产出来的新型明胶软糖，甜度低、口感舒适、咀嚼性好、热稳定性好。
The new type gelatin candy, which is made by gelling agent of gelatin-modified starches, has low sweetness, good chewing character and heat stability.
以功能性甜味剂和食品凝胶剂为载体，引入番木瓜全肉，通过合理的制作工艺，制成了低热量、具有保健功能的番木瓜软糖。
The healthy papaya soft sweets with low calorie was made from such main ingredients as papaya flesh extracts, functional sweeteners and food thickening agents by appropriate processing technology.
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