| 摘要 |
<p>The subject of the invention is a process for candying fruit, in which the fruit is placed in a succession of syrups by means of which its concentration of sugars may be raised gradually to 65 to 80 DEG Brix, characterised in that the first to be employed are (a) syrups containing essentially sucrose, until the concentration of the fruit reaches 40 to 50 DEG Brix, followed by (b) syrups containing essentially laevulose and/or dextrose.</p> |
