以胡萝卜汁为主要原料，卡拉胶，CMC-Na和琼脂为主要的胶凝剂，并配以蜂蜜和柠檬酸等其他辅料，通过单因素试验、正交试验和感官评定方法，对胡萝卜蜂蜜营养保健果冻工艺进行研究，为保健果冻的开发提供参考依据。研究结果表明：胡萝卜汁汁添加量为30%，蜂蜜添加量为12%，柠檬酸添加量为0.28%，卡拉胶0.7%，CMC-Na 0.6%，琼脂添加量为0.28%时的工艺参数，其产品具有胡萝卜和蜂蜜风味、口感滑爽、色泽均匀、酸甜适度，有一定的保健功能，具有开发前途。

The paper study production and process of carrot and honey health jelly,for the development to provide the reference by means of single factor, orthogonal experiment and the sensory quality as evaluation targets. The jelly made up of carrot juice as the main raw material, carrageenan, CMC-Na and agar gel as main colloid, and healthy and citric acid as accessories. The results showed that, carrot juice 30%, honey 12%, citric acid 0.28%, carrageenan 0.7%, CMC-Na 0.6% and agar gel 0.28%. The natural products of carrot and honey is taste smoothness, uniform color, sweet and sour moderate, have certain health care function, with the development of the future.