The compound beverage was developed by using black fungus, cassia seed, moringa leaves as raw materials. Firstly, to explore the effect of compound liquid dosage of black fungus extract (1:60 aqueous ex-tract, g/mL), cassia seed extract (1:20 aqueous extract, g/mL), moringa leaves extract (1:80 aqueous ex-tract, g/mL), crystalline fructose, stevioside and organic acid impact on the quality of compound beverage by using single factor experiment, then the optimum formula of the drink was determined by orthogonal tests. Final-ly, the suitable stabilizer was screened out, and the product quality index was analyzed. The results showed that black fungus extract:cassia seed extract:moringa leaves extract was 2:2:1(volume ratio), the best formula of black fungus compound beverage was as follows: the compound dosage of raw extract liquid 30 mL/100 mL, crystalline fructose 2.3 g/100 mL , stevioside 0.05 g/100 mL, organic acid (citric acid:malic acid=2:1,mass ratio) 0.075 g/100 mL, and the stabilizer was xanthan gum 0.03 g/100 mL, CMC-Na 0.1 g/100 mL. The com-pound beverage had delicate taste and good stability.%以黑木耳、决明子、辣木叶为原料,研制一种复合饮料.首先采用单因素试验探讨黑木耳浸提液(1:60水提物,g/mL)、决明子浸提液(1:20水提物,g/mL)、辣木叶浸提液(1:80水提物,g/mL)的复合用量以及结晶果糖、甜菊糖苷和有机酸的用量对复合饮料品质的影响,然后采用正交试验确定该饮料的最佳配方,最后筛选出较为适宜的稳定剂,并对产品质量指标进行分析.研究结果表明,黑木耳复合饮料的原料浸提液复合比例为黑木耳浸提液:决明子浸提:液辣木叶浸提液=2:2:1(体积比),最佳配比为原料复合浸提液30 mL/100 mL、结晶果糖2.3 g/100 mL、甜菊糖苷0.05 g/100 mL、有机酸(柠檬酸:苹果酸=2:1,质量比)0.075 g/100 mL,稳定剂为黄原胶0.03 g/100 mL、CMC-Na 0.1 g/100 mL;所得到的复合饮料感官与稳定性较好,口感细腻.
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