煮枣
煮枣-
冬瓜枣加工过程中，着色时间对总糖含量、维生素C含量有显著性影响，煮枣时间和烘枣时间对总糖含量有显著性影响。
Coloring total sugar content , vitamin C content has a significant impact , cook jujube and bake date have a significant impact on the total sugar content .
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煮枣处理加工成的焦枣果皮颜色深而亮，呈深紫红。
Cooking jujube processed into coke jujube skin deep and bright color , dark purple .
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煮后的枣果倒入烘罩，盖上烘盖开始烘枣。
The jujube boiled pour baking cover , cover bake baking lid start jujube .