Using good quality and fresh carrot as raw materials, this paper studied the processing technology of low-sugar preserved carrot and determined the optimal technological conditions.

本试验以优质新鲜胡萝卜为原料，探讨了低糖胡萝卜果脯的加工工艺，对产品的口感、外观等进行了研究，确定了本试验条件下的最佳工艺流程和配方。

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Using good quality and fresh carrot as raw materials, this paper studied the processing technology of low-sugar preserved carrot and determined the optimal technological conditions.

本试验以优质新鲜胡萝卜为原料，探讨了低糖胡萝卜果脯的加工工艺，对产品的口感、外观等进行了研究，确定了本试验条件下的最佳工艺流程和配方。

youdao