同时对原料成熟度的选择、山药护色技术及山药的速冻等关键工艺进行了研究。

Meanwhile these problem such as, selecting the ripeness, the color-preserving technology and quick frozen etc were studied.

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不同成熟度大豆会直接影响大豆油的脱胶工艺及油脂品质。

Different mature degree of soybean can directly affect the degumming process and quality of soybean oil.

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以新鲜芒果为原料研究低糖芒果脯加工工艺，对护色剂和胶体填充剂的选择、渗糖方式的比较、真空渗糖工艺参数的优化和原料成熟度的选择分别进行了研究。

The ingredient for color stabilization and tissue satiation, the osmosis way for sugar, the vacuum osmosis technology parameter, and the ripeness degree of raw materials were investgated.

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