本试验以优质新鲜胡萝卜为原料，探讨了低糖胡萝卜果脯的加工工艺，对产品的口感、外观等进行了研究，确定了本试验条件下的最佳工艺流程和配方。制成了一种色、香、味俱全，口感良好、外形美观、营养丰富的低糖微酸的新型果脯。

Using good quality and fresh carrot as raw materials, this paper studied the processing technology of low-sugar preserved carrot and determined the optimal technological conditions. It was found that the new low-sugar preserved carrot not only was good in color, aroma and flavor, but also has fine taste, beautiful appearance and rich nutrients.