Abstract:A high-protein， low-purine， and low-calorie fish scale jelly product was developed with fish scales， a by-product of aquatic product processing， as the main raw material， supplemented with chicory and gardenia， two ingredients with both medicinal and edible value. The ingredient ratio and extraction process were optimized through single-factor and orthogonal experiments. The results indicated that the optimal processing conditions were as follows： an extraction temperature of 90 ℃， extraction time of 2.0 h， a solid-to-liquid ratio of 1∶5 （g/mL）， chicory addition of 2.0 g， gardenia addition of 0.5 g， and D-allulose addition of 3.0 g.The product obtained under the optimized conditions exhibited a smooth surface， moderate firmness， and favorable overall quality.