The processing and preservation technologies of candied lotus roots were studied. Fresh lotus roots were used for processing, and the effects of candying time, candying temperature and sugaring time on the sensory quality of product were investigated. The processing parameters of candied lotus roots optimized by orthogonal experiment were as follows: candying time 20 min, candying temperature 90 ℃ and sugaring time 40 min. Their effects on the sensory quality could be ordered as sugaring timecandying timecandying temperature. In addition, tot...