Abstract:Using Gastrodia elata as raw material，the production process of preserved G.elata was optimized by the response surface methodology，and the quality of preserved G.elata was analyzed.Based on the single factor experiment，four factors affecting the quality of preserved G.elata（blanching temperature，blanching time，xylitol additon，and sugar infiltration time）and corresponding value ranges were determined.With the sensory score of preserved G.elata as the response value，a quadratic polynomial regression equation prediction model was established according to the Box-Behnken experimental design principle to determine the optimum production process of preserved G.elata.The results showed that the optimum production conditions of preserved G.elata were obtained as follows：blanching temperature of 95 ℃，blanching time of 3 min，xylitol additon of 20%，and sugar infiltration time of 12 h.Under these conditions，the sensory score of preserved G.elata was 84.55，which was in good agreement with the predicted value of 84.24，and preserved G.elata showed light yellow appearance with moderate sweetness，moderate unique flavor，no crystal on the surface，full shape，and no apparent depression and'sugar crystal'.