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采用多因素正交配比的方法，研制出了复合西瓜纯味果酱的最佳配方和产品，并进行了恒温与变温的保鲜研究，结果认为：1）多复合最佳配比为 A3B2C2D1；2）恒温保鲜3料复合果酱可溶性固形物相对稳定，4料复合果酱酸碱度较稳定；3）变温保鲜可溶性固形物及酸碱度均是6℃好于30℃，各物质稳定；4）6℃对复合果酱保鲜效果佳及相对时间较长，且21 d 时仍鲜靓。“,”In this study, a multi-factor orthogonal matching method developed compound watermelon pure flavor jam recipes and products, and the thermostat and variable temperature preservation research, concluded that:(1) multi-composite best ratio was A3B2C2D1. (2) The thermostat fresh three-material compound jam soluble solids were relatively stable, the four material compound jam pH was stable. (3) variable temperature preservation of soluble solids and pH are 6 ℃ to at 30 ℃ for the stability of each substance.(4)6 ℃ compound jam fresh effect and relatively long time, and the 21 d still pretty fresh.