中文摘要：

本文主要研究了以山楂和南瓜为主要原辅料的复合果酱配方及工艺。在单因素试验的基础上，采用响应面法对复合果酱的最佳配方进行优化，并对产品进行了品尝评分。经过响应面法优化。得到最佳的工艺参数：南瓜添加量为52．20％、山楂添加量为24．50％和白砂糖添加量为12．85％。通过以上配方制得的产品色泽、口味和感官最佳。

英文摘要：

Taking hawthorn and pumpkin as main raw materials, composite jam formula and process were developed. Based on a series of single-factor tests, the best formula compound jam was optimized by response surface method. At the same time, products were tasted and scored. After response surface optimized, the best process parameters were as followes： pumpkin dosage of 52.20%, hawthorn dosage of 24.50% and sugar dosage of 12.85%. By above formula, best color, taste and seusory were obtained.