以猕猴桃为原料，采用低温真空渗糖技术，研制开发出低糖猕猴桃果脯。
The processing technology of the low sugar kiwi preserved under lower temperature, vacuum osmotic condition was studied by using kiwi fruit as raw material.
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.
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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