drying, or lyophilisation. This involves freezing  the candy and then removing all of its water and  

乾燥或凍乾保存過程的糖果。這包括冷凍糖果，然後除去所有的水和

moisture, leaving behind only pure sugar crystals.  As a result of this process, the candies usually  

濕氣，只留下純糖晶體。經過這個過程，糖果通常

expand in size, become lighter in colour, and  acquire a crunchier texture. The process does not  

會變大，顏色變淺，質地更脆。該過程不會 影響糖果的營養價值，但

affect the candy's nutritional value but tends  to make its flavor more intense and sweeter,  

由於去除水後糖和風味的濃縮

due to the concentration of the sugar and  flavor after the water is removed. Commercially,  

，往往會使其風味更濃烈、更甜 。 在商業上，

candies are freeze-dried using a specialized  machine that first flash-freezes the candies  

糖果是使用專門的機器進行冷凍乾燥的，該機器首先將糖果快速冷凍

and then creates a vacuum to remove all the air  and moisture. This freeze-drying technique results  

，然後產生真空以除去所有空氣和水分。這種冷凍乾燥技術使

in candies that have a longer shelf life (up  to 25 years) and do not require refrigeration,  

糖果具有更長的保質期（長達 25 年）並且不需要冷藏，

making them a convenient option for  certain applications, like travel snacks.

使其成為某些應用（例如旅行零食）的便捷選擇。