Abstract: This paper used the processing technology that the sugar solutions concentration was gradually increased to produce a low-sugar Citrus medica preserved fruit by vacuum osmosis of sugar three times, and researched the processing technology parameters of vacuum osmosis of sugar by L9(3)4 orthogonal test. The best processing technology parameters is: the vacuum degree 0.06MPa, the sugar solutions concentration progressively 40%, 50%, 60%, each soaking sugar time 3.5 hours and the processing temperature 30℃. The low-sugar Citrus medica preserved fruit was made by seasoning with spice water of concentration 70%, salt 3% and sodium cyclamate 0.1% after vacuum osmosis of sugar.

Key words: Citrus medica, low-sugar preserved fruit, vacuum osmosis of sugar