摘要
本文介绍了金桔果茶的加工方法和工艺，着重在产品除苦和保持稳定性方面作了探讨。产品配方由正交实验设计得出，从而获得具有金桔原果风味，均匀稳定，口感细腻的良好效果。
The method and technolgy of prodncing the Kumquat Flesh Drink were introduced in this study,Eliminating the bitter tasteof the producerand keeping it to besteady were the emphasis on the technology,and an optimum formula was obtained by using themeans of orthogonal design, The producei achieved good effectson the flavor and taste.
