Question

英语不好 谁能帮我改下这篇英文 谢谢了！！

原文 棉花糖是一类高度充气、柔软粘糯以及有适量弹性的软性糖果，具有许多孔洞状的松泡组织。本实验以感官评价为指标，采用单因素和正交试验确定了对原料明胶、葡萄糖浆糖和白砂糖添加量的最佳配方，同时，对棉花糖制备过程中的泡胶、熬糖和充气搅拌等多个操作进行探讨。实验结果表明，当明胶添加量为4.5%，葡萄糖浆为18%，白砂糖的添加量为75%时成品效果最佳。此时棉花糖表面光滑为乳白色，指压凹陷立即恢复；无皱皮，厚薄均匀、香味适中，滋味纯正，水分含量≤10%，还原糖含量≥18%

我的翻译：Cotton candy is a kind of highly inflatable, soft sticky waxy and adequate flexibility, has many holes in the soft candy loose bubble organization. In this experiment for sensory evaluation index, the single factor and orthogonal test identified for raw materials gelatin, glucose syrup sugar and sugar additives, and at the same time, the best recipe for cotton candy preparation of bubble gum, boil sugar and inflatable agitation multiple operating are discussed. Experimental results show that, when the gelatin additives for 4.5%, glucose syrup 18%, sugar for adding amount of best effect. 75% finished Now cotton candy smooth surface for ivory, acupressure sag immediately restore; No wrinkled skin, with uniform thickness, fragrance, taste pure, moderate moisture content of 10% or less, the reducing sugar p 18%.

帮我改下啊 我这翻译的在网上弄的啊 谢谢大虾们了！！

Answer 1

更改如下：
Marshmallow is a class of highly inflated and have adequate soft sticky elasticity of soft candy, has many holes in the loose foam-like organization. In this experiment, sensory evaluation index, a single factor and orthogonal test on the raw material of gelatin, sugar and white sugar, glucose syrup dosage of the best formula at the same time, during the preparation of cotton candy bubble gum, boil sugar and inflatable of mixing and other operations. The experimental results showed that when the addition level of 4.5% gelatin, glucose syrup 18%, sugar 75% of adding amount of product the best results. Smooth surface at this time is white cotton candy, that depression immediate restoration of pressure; wrinkle-free skin thickness and moderate flavor, taste pure, moisture content ≤ 10%, ≥ 18% reducing sugar content

Answer 2

Marshmallow is a class of highly inflated and have adequate soft sticky elasticity of soft candy, has many holes in the loose foam-like organization. In this experiment, sensory evaluation index, a single factor and orthogonal test on the raw material of gelatin, sugar and white sugar, glucose syrup dosage of the best formula at the same time, during the preparation of cotton candy bubble gum, boil sugar and inflatable of mixing and other operations. The experimental results showed that when the addition level of 4.5% gelatin, glucose syrup 18%, sugar 75% of adding amount of product the best results. Smooth surface at this time is white cotton candy, that depression immediate restoration of pressur