The low-sug ar,low-sweetness preserved kiwi are protected color and depuckeried and prepared by boiling mixed solution of sucrose,starch sug ar once in a way.

• 采用蔗糖、淀粉糖一次煮制的方法,并进行护色、脱涩处理,研制出低糖、低甜度猕猴桃果脯。