PRESERVED KIWI FRUIT 猕猴桃脯
The optimization research is given on the technological conditions of preserved kiwi fruit, such as peeling, color and luster protection and drying.
对猕猴桃果脯生产过程中的去皮、护色、干燥等工艺条件进行了研究。
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。
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