【摘要】 以新鲜无核黄皮为原料,通过单因素试验优选出工艺参数为柠檬酸添加量0.1%,明胶添加量0.7%,陈皮液添加量5%,再添加3%的柠檬酸调节酸味,烘干温度60℃,烘干时间16 h。在此条件下,成品的外观形态、口感、色泽和风味均为最佳。最后通过四因素三水平的L₉（3⁴）正交优化试验,确定了无核黄皮果脯的加工工艺为明胶添加量0.7%,糖度46%,柠檬酸添加量3%,于60℃条件下烘干16 h。更多还原

【Abstract】 With fresh Clausena lansium as raw material,through the preferred process parameters:the amount of 0.1% citric acid color protection,gelatin dosage of 0.7%,extracting solution of dried tangerine peel dosage of 5%,add 3% citric acid to adjust the sour,then dried the preserved fruit 16 h at 60 ℃. For the finished product appearance,taste,color and flavor are the best. Finally,the four-factor and three-level L₉（3⁴）orthogonal optimization experiments were carried out to determine the processing technology of the Clausena lansium preserved fruit:the addition of gelatin 0.7%,the sugar content 46%,the addition of 3% citric acid was used to adjust the sour taste,dried the preserved fruit 16 h at 60 ℃,got the Clausena lansium preserved fruit in good quality.更多还原