摘要
以新鲜芦荟为原料，采用浓度递增的浸糖方法研制出口感适中、色泽自然且保存了芦荟风味的果脯。
Preserved Aloe was made by choosing the fresh flesh of Aloe, used the technique of increasing sucrose den- sity in the process of soaking. The preserved products were with special flavor, moderate tase and natrual color.
