以脐橙果肉和脐橙皮为原料，利用乳酸菌发酵来研制脐橙果酱的制作工艺。通过单因素试验研究各因素对脐橙果酱品质的影响，正交优化确定了脐橙果酱的最佳工艺条件：发酵时间24 h，脐橙皮和果肉的添加比例为1:4，白砂糖的添加量为40%。制得的脐橙果酱颜色金黄，流散性好，酸甜可口，均匀细腻。

The process conditions of a navel orange jam were investigated in this paper, in which navel orange and its peels were used as raw material and fermented by lactic acid bacteria. The influence on the quality of navel orange jam was investigated and the optimum conditions were obtained by orthogonal experiments as following: fermentation time 24 h, navel orange peel-orange ratio 1:4 and custer sugar dosage 40%. The navel orange jam was prepared with golden yellow color, good flowing property and a moderately sweet and acid flavor.