A new technics of jelly sweets was discussed, and the condensate extracted from Amomum villosum Lour. was used in it.

• 采用广东阳春春砂仁的提取浓缩物为原料,选择并比较了几种亲水胶体的凝胶性能及形成凝胶软糖的工艺条件。