It was shown that at the addition of 6% sucrose, glycerol 3%, Aw below 0.65, the moisture content of the product reached 22%, which would have good color, texture, taste and keeping quality.

• 研究表明：当蔗糖使用量为6%25、丙三醇的使用量为3%25、水分活度达到0.；65以下时，水分含量为22%25，产品的色泽、质地、组织结构和风味皆较好，可以长期保藏。