| 摘要 |
Disclosed are processes for preparing shelf stable fruit pieces. The process comprises the steps of (a) providing fresh fruit pieces; (b) deactivating or retarding enzymatic browning; (c) cooking in an acidified sugars syrup; optionally (d) cooling and draining; (e) sulfiting; and (f) dehydrating. The fruit pieces so prepared are soft in texture, even when dried to low Aw's, and can be used in R-T-E cereals or as snack items per se.
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