| 摘要 |
PURPOSE: A process for preparing a natural fruit candy by coating candy syrup on the surface of a fruit into a specified thickness is provided. Therefore, the product has simultaneously tastes of the fruit and the candy as well as various nutrients. CONSTITUTION: A mixture of 750ml of sugar and a little amount of a coloring agent is added to 400ml of spring water and heated at 120 to 140deg.C for 10min. Thereafter, 150ml of starch sugar, 120ml of mint and 2ml of vanilla essence are added to the obtained melt-solution, heated at 150deg.C for 7min, then changing to low flame to produce candy syrup. The fruit with a handle at its lower part is steeped in the candy syrup and then dried in a natural state for 1 to 2min.
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