以胡萝卜和红枣为主要原料，进行低糖复合果酱的研制。
A low sugar compound jam was processed by using carrot and jujube as the raw materials.
以南方新鲜木瓜为原料，研制具有天然水果色、香、味的木瓜果脯、果酱、罐头、果汁、果酒、即食小包装食品。
Using fresh chaenomeles as materials, preserved chaenomeles was produced with natural color, smell and taste of the fruit.
桑椹果酱是以新鲜桑椹为主要原料，添加砂糖、柠檬酸、增稠剂等辅料，经打浆、真空浓缩、灭菌等工序加工而成的低糖果酱。
The mulberry jam is made from fresh mulberry and sugar, citric acid, thickening agent. by undergoing a set of process as pulping, vacuum concentration and sterilization.
桑椹果酱是以新鲜桑椹为主要原料，添加砂糖、柠檬酸、增稠剂等辅料，经打浆、真空浓缩、灭菌等工序加工而成的低糖果酱。
The mulberry jam is made from fresh mulberry and sugar, citric acid, thickening agent. by undergoing a set of process as pulping, vacuum concentration and sterilization.
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