| 摘要 |
The preparation method for orange snack candy (I) comprises the steps of; (1) peeling the skin off the orange and crushing the sacks to obtain the original liguid and filter fibrous matter (2) treating with naringinase to reduce bitter taste if refessed, (3) condensing to jam by heat, (4) stirring with dextrose and starch added in half or less volume of jam, (5) cooling to room temperature, (6) stirring with sodium alginate, and (7) shaping into pieces of orange and drying.
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