| 摘要 |
A method of manufacturing candy containing pearl powder, which has the similar shape and flavors as conventional candies is provided to give the efficacy and twinkling of pearl, thereby improving a visual effect. Pearl candy is prepared by the steps of: mixing 50 parts by weight of white sugar, 40 parts by weight of glucose and 8 parts by weight of glucose syrup; adding 1 part by weight of citric acid, 0.27 parts by weight of food colors, 0.59 parts by weight of flavors and 0.04 parts by weight of table salt to the mixture; cooling the mixture; forming the mixture into a candy shape by a centrifugal force; coating the candy with 0.01 parts by weight of pearl powder comprising 95% by weight of pearl powder and 5% by weight of folic acid; and drying the candy. The food colors contain Blue No. 1, Yellow No. 4 and Red No. 40. |
