The processing formula of the sugar-free troche of preserved plum using moist pellet manufacturing method were studied.
研究了用湿颗粒法生产无糖型话梅含片的配方。
The result showed that the quantities of salt, citric acid, sodium citrate, preserved plum flour and maltitol had great effects on the flavour of the troche.
结果表明，食盐、柠檬酸、柠檬酸钠、话梅粉和麦芽糖醇这几种主要原辅料的用量对无糖型话梅含片的风味有较大的影响。
The result showed that the quantities of salt, citric acid, sodium citrate, preserved plum flour and maltitol had great effects on the flavour of the troche.
结果表明，食盐、柠檬酸、柠檬酸钠、话梅粉和麦芽糖醇这几种主要原辅料的用量对无糖型话梅含片的风味有较大的影响。
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