Objective: In order to regulate processing technology of stir-fried with honey bran for Zhang-Ban Fructus Aurantii to provide technical parameters

the orthogonal design was used to optimize and establish a technique of stir-fried with honey bran for Zhang-Ban Fructus Aurantii. Method: The orthogonal design with four factors (including temperature

time

bran amount and honey amout) and four levels was employed to determine the effects

and the contents of neohesperidin

naringin

hesperidin

and the color difference used as four indexes. Result: Temperature

time and bran amount had significant effects on experimental results. The processing technique of stir-frying with bran for Zhang-Ban Fructus Aurantii was that the amount of 10％ bran and 15％ honey were added and Zhang-Ban Fructus Aurantii was fried at 200 ℃ for 120 seconds. Conclusion: The optimum condition obtained through orthogonal experiments was reasonable

reliable and repeatable.