Abstract:  The research of the essential processing technology to affected the low sugar non-sulfur strawberry candied andpreserved fruit quality has been conducted, including hot floating ,the hardening, protecting the color, infiltrating the sugar, soaking the sugar dryly and so on. It indicated that the best hot floating time is 2min,the temperature is 90℃; The color fixative uses 1% citric acid and 0.2% VC, the time is 15～20min; Harding by 4% of glucono-delta-lactone for 4h. The sugar fluid configuration for uses 50% starch syrup to take imitates 50% sucrose, simultaneously adds 0.5% carboxymethylcellulose, 3% sodium phosphate and potassium chloride mix solution; Uses 50% sugar fluid atmospheric pressure to infiltrate sugar 20min, soaks sugar 9h; Dryly in 65℃ under first dries 4h,then turns over the reshaping dry 4h,which is the best processing technology again.

Key words:  , low sugar and nosulfur； strawberry candied and preserved fruit； product processing； product quality；