Using lotus root as main material, a new processing technology of soft-packed of sweet-scented osmanthus sticky rice sugar lotus root was studied by orthogonal, single factor and contrast test.

以莲藕为主要原料，通过正交实验、单因素实验及对比实验，研究了软包装桂花糯米糖藕加工的新工艺。

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Natural fresh lotus root juice with the sweet scent and rich nutrition is manufactured by choosing the proper technological process.

对天然鲜藕汁饮料的加工工艺进行试验，选择出合适的工艺条件，研制出营养丰富、藕香浓郁的藕汁饮料。

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The making technology of the vinegar of the vegetables system, such as lotus root vinegar, carrot vinegar, sweet potato's leaves vinegar ect.

主要介绍了莲藕醋、胡萝卜醋和蕃薯叶醋等蔬菜系列醋的制作工艺。

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