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中文摘要：
以琯溪蜜柚及茉莉花为主要原料,以测感官评分为测定指标,研究了茉莉汁琯溪蜜柚的加工工艺。在单因素基础上设计正交试验。研究结果表明茉莉汁的添加量为25%,蔗糖的添加量为16%,柠檬酸的添加量为0.2%,柠檬酸钠的添加量为0.03%,果葡糖浆的添加量为3%。研制成的产品柚子风味浓郁略带茉香、酸甜适中、略带苦味。
英文摘要：
Jasmine guanxi pomelo processing technology was discussed based on guanxi pomelo and jasmine as the main raw material and sensory score. Orthogonal experimental was designed on single factors. The results showed that the optimum formula was jasmine juice content of 25%, sugar content of 16%, citric acid content of 0.2%, sodium citrate content of 0.03%,and glucose syrup content of 3%. The product tasted best with the flavor of grapefruit and jasmine, and slightly bitterness.
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