以圣女果为原料，对其果脯加工中的烫漂、硬化、渗糖、浸糖和干燥等工艺条件进行研究，确定圣女果脯加工的最佳工艺条件。
This paper study on blanching, hardening, sugar-dipping, sugar-soaking and drying on the produce technology of small-tomato preserved fruit in order to confirm optimal technical condition.
以圣女果为原料，对其果脯加工中的烫漂、硬化、渗糖、浸糖和干燥等工艺条件进行研究，确定圣女果脯加工的最佳工艺条件。
This paper study on blanching, hardening, sugar-dipping, sugar-soaking and drying on the produce technology of small-tomato preserved fruit in order to confirm optimal technical condition.
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