[Objective] The aim was to study S. Chinensis flavored juice beverage. [ Method] S. Chinensis juice was chosen as the raw materials and the room temperature extraction, flocculant purification, ultrahigh pressure techniques were used to produce S. Chinensis juice beverage. [Result] The effects of chitosan and gelatin on clarification of juice were detected respectively. The beverage clarification conditions were; chitosan as clarifying agent, the dose of 0. 05 g/L, the processing time of 4. 0 h. The clarified juice beverage's transmittance was 99. 99% , pH was 2. 82, total phenol content was 0. 232 mg/ml. Store experiment showed that the stability of clarified juice beverage was better than the control beverage. [ Conclusion] The S. Chinensis flavored juice beverage could be produced by leaching at room temperature, flocculant purification and ultrahigh pressure technique.%[目的]研制具有五味子特色口味的果汁饮料.[方法]以五味子浆果果汁为原料,应用常温浸提法、絮凝澄清技术和超高压技术制备五味子果汁饮料.[结果]确定了五味子果汁的澄清条件:絮凝剂为壳聚糖,添加量为0.05 g/L,处理时间为4.0h.在该条件下,五味子果汁的透光率达99.99％,pH为2.82,总酚含量为0.232mg/ml.储存试验证明,五味子果汁饮料经澄清处理,饮料的稳定性优于原始饮料.[结论]应用常温浸提技术、絮凝澄清技术和超高压技术可以生产出具有五味子特色的果汁饮料.
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