中文摘要：

以山楂为主要原料,山梨酸钾为防腐剂,加入白砂糖及食品添加剂柠檬酸、胭脂红、琼脂,采用单因素试验和正交试验来探讨食品添加剂对山楂果丹皮的影响。单因素试验分别研究添加10%,15%,20%,25%,30%白砂糖,添加0.2%,0.4%,0.6%,0.8%,1%柠檬酸,添加0.5%,1%,1.5%,2%,2.5%胭脂红,以及添加0.6%,0.8%,1%,1.2%,1.4%琼脂对山楂果丹皮的影响。通过单因素选取较好的水平,进行4因素3水平的正交试验,使得制得的山楂果丹皮口感最佳。最后的结果表明：20%的白砂糖,0.4%的柠檬酸,1%的胭脂红,1.2%的琼脂能使制得的山楂果丹皮色泽鲜艳,无裂痕、口感酸甜度适中,与山楂的香气、酸甜适口,具有浓郁的山楂味道,是山楂果丹皮制作的最佳方案。

英文摘要：

The research was mainly based on hawthorn as the main raw material, and potassium sorbate was used as preservatives,white sugar and food additives（citric acid, carmine, agar） were added. Single factor test and orthogonal test method were used to investigate the effects of food additives on hawthorn fruit of paeonol. Single factor experiment included four parts： adding 10%, 15%,20%, 25%, 30% white sugar; adding 0.2%, 0.4%, 0.6%, 0.8%,1% citric acid; adding 0.5%, 1.0%, 1.5%, 2%, 2.5% carmine red;adding 0.6%, 0.8%, 1%, 1.2%, 1.4% agar. The orthogonal experiment of four factors and three levels was carried out by using the single factor to select a better level. The prepared hawthorn sweet and roll taste was the best under this condition. The result showed that when using 20% white granulated sugar, 0.4% citric acid and 1% carmine, 1.2% agar in this experiment, the hawthorn fruit of paeonol had bright color, no cracks, moderate taste and moderate sweetness. Under this condition, the food had a strong taste of hawthorn and it was the best solution.