以西瓜为原料，探讨了西瓜果脯的加工工艺。实验结果表明：采用0.3%的亚硫酸钙处理5h后硬化效果较好；最佳糖液配方和工艺条件为：蔗糖溶液的浓度为30%，淀粉糖浆为40%，塔格糖含量为0.02%，柠檬酸为总量的0.2%。采用微波或真空渗糖方法。60℃下烘干16～20h。

This paper discusses the technology of low sugar preserved watermelon using the fresh watermelon as the raw materials. The results showed that the hardening effect is better by treated with 0.3% sodium sulfite for 5 h. Microwave or vacuum was adopted as the best process for sugar osmosis of the Low-sugar preserved watermelon and the optimal formula of technology is as follows: sugar is 30%; the starch syrup is 40 %; the tagatose is 0.02%; the citric acid is 0.2%; the drying temperature is 60℃ and the time is 16~20h.