Technological process of strawberry preserved fruit was Studied. Compared with trtaditional method, sweet smell and color of strawberry were preserved. in not heating and hot lash.
本试验改进了草莓果脯的加工工艺，在不需加热和热冲击的条件下，保持了草莓特有的香气和色泽。
With a vivid ruby color and ripe strawberry aromas, the wine has full, mature flavours of ripe blackcurrants and plums. A delicious accompaniment to all meat dish.
本葡萄酒有着生动红宝石色泽，伴随着成熟的草莓香气，酒体圆润饱满，并有成熟的黑加仑和梅子的味道，适合所有肉类佳肴。
Ingredients: wheat flour, sugar, palm oil, corn starch, whey powder, milk powder, glutinous rice flour, tapioca flour, strawberry powder, salt, strawberry flavor, milk flavor, food color.
配料：面粉、糖、棕榈油、玉米淀粉、乳清粉、奶粉、糯米粉、木薯淀粉、草莓粉、盐、草莓味调味料、牛奶味调味料、着色剂。
Objective: the effects of the different environment conditions and the subsidiary-color substance on the stability of the mock strawberry fruit at the UV spectrum.
目的：研究不同环境条件及辅色物质对蛇莓果实色素在紫外和可见光区的稳定性的影响。
Ingredients: wheat flour, sugar, vegetable oil, corn starch, coconut powder, whey powder, tapioca flour, glutinous rice flour, milk powder, strawberry flavor, salt, flavors, food color.
配料：面粉、糖、植物油、玉米淀粉、可可粉、乳清粉、木薯淀粉、糯米粉、奶粉、草莓味调味粉、乳化剂、盐、调味料、着色剂。
Ingredients: wheat flour, sugar, vegetable oil, corn starch, coconut powder, whey powder, tapioca flour, glutinous rice flour, milk powder, strawberry flavor, salt, flavors, food color.
配料：面粉、糖、植物油、玉米淀粉、可可粉、乳清粉、木薯淀粉、糯米粉、奶粉、草莓味调味粉、乳化剂、盐、调味料、着色剂。
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