Sucrose was replaced with maltitol and asparatame, sugar-free glazed waxberry is developed with the method of vacuuming penetration.

Study on character of processing in different plum variety;

The extract technology of polyphneol in plum was optimized by quadric regression orthogonal rotary tests.

A kind of produce technique of sour plum fumet and analysis of its nutrition composition;

A technique of sour plum juice was researched in this paper.

Technology Optimization of Acetic Acid Fermentation of Greengage Vinegar;

The best formula of the jam was determined by orthogonal test to study the processing technology of greengage jam.

Perilla greengage jam is made according to the principle of food process.

Treatment of hydrocyanic acid in the green plum pickling waste liquid

The effects of green plum raw juice content,different buffering agents,and different carbon sources on the fermentation of green plum raw juice were studied and the optimal technical parameters for the fermentation were summed up as follows: 50 % green plum raw juice,addition of 22 % cane sugar,addition of potassium tartrate to regulate pH value to 3.

The complete production technology of green plum fruit wine,the main effect factors including spirit content(%),time(day) and raw material ratio(green plum:spirit)of soaking and extracting green plum wine were researched and the optimal technology conditions were determined.