求翻译：摘要：研究芒果果铺的制作工艺，并对影响芒果果脯制作的硬化、护色、浸糖和烘烤等关键工序进行探讨。实验结果表明：采用0.2%的柠檬酸、0.2%的NaHSO3对原料进行护色；0.2%的CaCl2对原料进行硬化；1%的明胶脱涩；糖制过程采用多次煮制法用0.6%的CMC—Na、40%白砂糖混合液“煮制20min+浸糖4h”再依次提高白砂糖浓度到50%、60%重复煮制浸糖；直接采用70oC鼓风干燥17h。可得到品质优良的芒果果脯。是什么意思？

Abstract: mango fruit shop in the production process, and mango preserved fruit production of the key processes of hardening, protect color, dip sugar and baking. Experimental results show that: with 0.2% citric acid, 0.2% nahso3 raw color protection; 0.2% CaCl2 on the raw material hardening; astrin

Summary: The study of the mango fruit shops, crafts and mango syrup production of hardened, color-soaked, sugar and baking, and other key operations. Experimental results show that the 0.2 % citric acid, 0.2 % of the raw material for 3 NaHSO color-CaCl; 0.2 % of the raw materials 2 hardening; 1 per

Abstract: study on production of mango fruit spread and effect on hardening of preserved mango production, color, and immersion to explore key processes such as sugar and bake. Experimental results indicates that: used 0.2% of citric acid, and 0.2% of NaHSO3 on raw materials for nurse%