通过对牛蒡、红枣两种药食同源原料进行多糖等活性成分浸提，进一步进行单因素试验确定牛蒡浸提汁：红枣浸提汁混合比例、蔗糖添加量、混合酸添加量3个因素为响应面试验影响因素，利用Design-Expert 8.0设计响应面试验，优化牛蒡红枣复合饮料配方条件，结果表明：红枣与水经2次浸提，其质量比为1∶7，牛蒡与水质量比为1∶8进行打浆取汁，牛蒡汁∶红枣浸提汁混合体积比例为1∶3，蔗糖添加量、混合酸添加量分别为混合汁总量的6.01%、0.04%时，制得牛蒡红枣复合饮料品质最好，稳定性最强。%Through the polysaccharides was extracted from the burdock and the red jujube , and the formulation conditions was optimized, the mixture ratio of burdock leaching juice and red jujube leaching juice , sucrose content, mixed acid adding amount were three factors influencing factors for the response surface experiment. Designing the response surface experiment by Design-Expert 8.0, the optimization process conditions of bur-dock jujube compound drink is that the mass ratio of red jujube and water was 1∶7, twice extraction, the mass ratio of burdock and water was 1 ∶ 8, the volume ratio of burdock root extract and red jujube leaching juice was 1∶3, the sucrose content and the mixed acid adding amount were 6.01%and 0.04%. In this way the bur-dock jujube compound beverage quality is the best and solution stability is the most stable.
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