| 摘要 |
<p>Ripe but firm fruits are freeze dried and saturated with (70-80%) sugar soln. contng. 30% invert sugar and (the remaining proportion) glycose/sorbitol at 40 degrees C before storage under jelly/gum arabic. Rapid saturation with minimum denaturation while preserving form, colour, flavour, esp. strawberries for sweetmeats/decorations.</p> |
