The experiment ascertained optimal parameters of processing sozamnmuiiatnm granulate can,through studied factors such as keeping color and sterilizing conditions,which influenced the product quality.

• 研究了人参果罐头的配方及其加工过程中的护色工艺、杀菌条件对产品风味、质地及贮藏期的影响,确定了加工人参果罐头的最佳工艺参数,为工厂化的生产奠定了技术基础。