;煮糖液时，加入部分饴糖或淀粉糖浆、蜂蜜等，或添加明胶、果胶动物胶、蛋

; When cooking the sugar solution, add some caramel or starch syrup, honey, etc., or add non-sugar substances such as gelatin, pectin animal gum, egg white, etc. to slow down or inhibit the crystallization of sugar; increase the acid content and <br>maintain the pH value of the sugar solution between 2.5-3, to promote invertase; storage temperature preserved fruits, candied preferably at 12-15 deg.] C, not less than 10 ℃, the relative humidity should be controlled below 70%; for <br>preserved have returned to the sand, may be Put it in 15% hot sugar solution and bake it again, then dry it

When cooking sugar liquid, add some sugar or starch syrup, honey, etc., or add gelatin, pectin animal glue, egg whites and other non-sugar substances to slow down or inhibit the crystalsing of sugar;<br>Keep the pH of the sugar liquid between 2.5-3, promote the conversion of sucrose sugar, fruit, honey, storage temperature of 12-15 degrees C is appropriate, not less than 10 degrees C, the relative humidity should be controlled below 70%;<br>In the returned fruit, put it in 15% hot sugar liquid and then burn it, and then dry it.

When boiling sugar solution, add some maltose or starch syrup, honey, etc., or add non sugar substances such as gelatin, pectin animal glue, egg white, etc., to slow down or inhibit sugar crystallization; increase acid content,<br>Keep the pH value of sugar solution between 2.5-3 to promote the transformation of sucrose; the storage temperature of preserved fruits and preserves should be 12-15 ℃, not lower than 10 ℃, and the relative humidity should be controlled below 70%; the storage temperature of preserved fruits and preserves should be 12-15 ℃, not lower than 10 ℃<br>For the preserved fruit that has been returned to sand, put it in 15% hot sugar solution and scald it again, then dry it<br>