| 摘要 |
PURPOSE: A method of making confectionery by freeze-drying a mixture of fresh ginseng, fruits, starch sugar and glucomannan and then coating with chocolate is provided. It eliminates the bitter taste of ginseng while maintaining the characteristic taste and flavor thereof. CONSTITUTION: A mixture of 40% by weight of fruits, 10.2% by weight of starch sugar and 1.3% by weight of glucomannan is mixed with 48.5% by weight of fresh ginseng, quenched for 15 to 20hrs from 40deg.C and then freeze-dried for 12 to 24hrs, followed by coating with chocolate. The chocolate for coating the surface of confectionery is dark chocolate or milk chocolate.
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